13 Restaurant-Food Service jobs

SUMMARY/OBJECTIVE: The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility. ESSENTIAL FUNCTIONS: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine. Sort and stack clean dishes. Carry clean dishes to cook's line and other proper storage areas. Rewash soiled dishes before delivering. Change dishwater in dish machine every hour. Wash pots, pans and trays by hand. Remove trash and garbage to dumpster. Set up or break down dishwashing area. Clean and roll/unroll mats. Fill/empty soak tubs with cleaning/sanitizing solutions. Sweep/mop floors. Assemble/disassemble dish machine. Sweep up trash around exterior of restaurant and garbage dumpster. Conduct general restaurant and restroom cleaning as directed. Wipe up any spills to ensure kitchen floors remain dry. Notify manager any time dish machine wash or rinse cycle falls below safety standard temperatures. Do not touch dirty dishes before touching clean dishes without washing hands first. Other duties as directed. COMPETENCIES: Customer/Client Focus. Communication Proficiency. Time Management. WORK ENVIRONMENT: This job operates in a kitchen environment. This role routinely uses sinks and dishwashers and tools to clean kitchen appliances. Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals and cleaning chemicals. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit; climb or balance; and stoop or kneel. The employee must frequently lift and/or move objects up to 10 pounds and occasionally lift and/or move objects up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Job Title: SERVER ASSISTANT/BUSSER/RUNNER Supervisor: GM and MANAGERS GENERAL DESCRIPTION: Assist servers, chefs, and managers to ensure that all service staff, dining room, and guest needs are met in a fast and efficient manner. Job Responsibilities: These may change over the course of employment. - Maintains a presentable appearance and good personal hygiene. - Sets up station and performs "side work" according to specifications. - Attends all scheduled Staff Meetings unless otherwise approved by manager. - Follows company SOPs and standards when serving all food items and clearing tables. - Waits until all guests have finished entrée course, before clearing. - Clears plates quickly, safely, and efficiently. - Keeps tables cleared and manicured throughout meal. - Expedites and Runs food when assigned - Sets up line for shift when assigned - Works together with fellow employees and management to ensure that the guests have the best Pheast experience possible. - Performs additional responsibilities, as requested by a server or manager. - Executes proper water, coffee, tea and iced tea service. - Refills applicable beverages before they go below halfway mark. QUALIFICATIONS: Knowledge/Skills/Aptitudes - Prior experience in a restaurant. - Food and beverage knowledge. - Able to take direction and work in a team environment. - Able to solve problems, and work calmly and effectively under pressure. - Strong self-motivation and organizational skills. - Able to stand and exert fast paced mobility for entire shift. - Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly. - Effective and professional oral communication skills.

Job Title: SERVER ASSISTANT/BUSSER/RUNNER Supervisor: GM and MANAGERS GENERAL DESCRIPTION: Assist servers, chefs, and managers to ensure that all service staff, dining room, and guest needs are met in a fast and efficient manner. Job Responsibilities: These may change over the course of employment. - Maintains a presentable appearance and good personal hygiene. - Sets up station and performs "side work" according to specifications. - Attends all scheduled Staff Meetings unless otherwise approved by manager. - Follows company SOPs and standards when serving all food items and clearing tables. - Waits until all guests have finished entrée course, before clearing. - Clears plates quickly, safely, and efficiently. - Keeps tables cleared and manicured throughout meal. - Expedites and Runs food when assigned - Sets up line for shift when assigned - Works together with fellow employees and management to ensure that the guests have the best Pheast experience possible. - Performs additional responsibilities, as requested by a server or manager. - Executes proper water, coffee, tea and iced tea service. - Refills applicable beverages before they go below halfway mark. QUALIFICATIONS: Knowledge/Skills/Aptitudes - Prior experience in a restaurant. - Food and beverage knowledge. - Able to take direction and work in a team environment. - Able to solve problems, and work calmly and effectively under pressure. - Strong self-motivation and organizational skills. - Able to stand and exert fast paced mobility for entire shift. - Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly. - Effective and professional oral communication skills.

Job Title: SERVER Supervisor: GM & MANAGERS   GENERAL DESCRIPTION: Serve guests quickly, efficiently, and with complete knowledge of food and beverage menus. Offer superior customer service, and maintain station in a clean and orderly manner throughout shifts. Job Responsibilities: These may change over the course of employment. Warmly greets and acknowledges guests upon arrival. Effectively merchandizes food and beverage in an informative, friendly and enthusiastic manner. Accurately takes guest orders. Presets tables before each course and pre-busses throughout the meal. Performs quality check backs within two bites or two minutes after guest food is delivered. Polishes all silverware and glassware used for service. Cleans, stocks, and maintains the workstations throughout shift. Follows all safety and sanitation policies. Performs and completes assigned daily side-work. Correctly and precisely calculates each guest check. Correctly cashes out at the end of shift. Follows all SOPs and standards of training and professional conduct. Maintains a clean, neat, well-groomed appearance. Executes all Marketing promotions and special events. Performs additional responsibilities, although not detailed, as requested by a manager. QUALIFICATIONS: Knowledge/Skills/Aptitudes High school education and prior experience in a restaurant. Knowledge of federal, state, and local liquor laws. Food and beverage knowledge. Able to take direction and work in a team environment. Able to solve problems, and work calmly and effectively under pressure. Strong self-motivation and organizational skills. Able to stand and exert fast paced mobility for entire shift. Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly. Effective and professional oral communication skills.

Job Title: HOST/HOSTESS Supervision: GM and MANAGERS GENERAL DESCRIPTION: Practice strong telephone and guest service etiquette. Accurately record reservations and information into Open Table. Warmly greet and seat guests in the highest professional manner, following all SOPs and standards. Create memorable first impressions with guests. Job Responsibilities: These may change over the course of employment. Answers incoming telephone calls in a prompt and professional manner and according to Pheast standards. Records and distributes messages accurately. Records reservations accurately into OT, capturing special requests and concerns as necessary. Manages reservations to effectively seat entire dining room, running efficient waits and call ahead diners according to Pheast SOPs and standards. Practices complete guest service, using a warm greeting and welcoming guests with a smile. Appears, dresses, and acts in a professional manner. Possesses knowledge of food and beverages served as well as promotions and special events. Understands the mechanics of service and can arrange tables for large parties. Able to set tables in accordance with Pheast guidelines. Maintains dining room, entrance (interior and exterior), host stand, and restaurant throughout shift. Performs additional responsibilities, although not detailed, as requested by a manager at any time. Interacts verbally and listens attentively to guests, co-workers, and managers. QUALIFICATIONS: Knowledge / Skills/Aptitudes Knowledge of the proper etiquette and service standards of Pheast. High school diploma and/or prior experience working in guest service. English language and professional communications skills. Able to take direction and to work in a team environment. Able to solve problems and work calmly and effectively under pressure. Self-motivation and good organizational skills. Able to stand and exert well-paced mobility for entire shift. Good sense of balance, ability to lift, bend, kneel, stoop, and wipe. Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly. Effective and professional oral communication skills.

Job Title: BARTENDER Immediate Supervisor: GM and MANAGERS GENERAL DESCRIPTION: Serve food and alcoholic beverages to guests at the bar using Pheast process. Prepare alcoholic beverages for servers at the service bar. Provide these services according to Pheast standards and in a friendly and courteous manner. Job Responsibilities: These may change over the course of employment. - Greets bar guests within one to two minutes of arrival, provides menus and takes food and/or beverage orders. - Responds to questions and suggestively sells by making food and beverage recommendations. - Prepares beverage orders for guests within five minutes of their order, in accordance with Pheast recipes and standards. - Performs quality check backs with guests within two minutes after each beverage/course is delivered to them. - Sets up, maintains, restocks side work, and closes bar and bar service stations (e.g., glassware, ice, condiments, garnishes, liquor, bevnaps, cocktail straws, menus, etc.). - Completes liquor requisition sheet in accordance with predetermined bar-par levels. - Continually stocks bottled beer and wine. - Stocks and cleans glassware through the operation and maintenance of the glass washer and sanitizer. - Monitors and adjusts T.V.s and lights in the bar area as needed. - Continually cleans bar station, service bar, bar machinery and equipment, keeping floor clean and mopped, etc. - Continually clears away unwanted dishes, glasses, and/or debris from bar. - Requests and verifies proof of legal drinking age for all guests ordering alcoholic beverages who appear to be under the age of 35. - Discontinues alcoholic service and/or informs MOD of potentially intoxicated guests. - Places all liquor bottles on the bar top for completion of weekly liquor inventory or at request of manager. - Rings up guest checks accurately and completely on POS system. Processes guests' payments in a timely manner and provides accurate change. - Continually updates guest checks and keeps them strategically placed in front of guests at all times. - Cashes out all Servers properly at end of shift. - Accurately maintains Bar Bank. - Maintains a presentable appearance and good personal hygiene. QUALIFICATIONS: Knowledge/Skills/Aptitudes - Complete knowledge of the menu, liquor, beer, wine, and recipes. - Knowledge of federal, state and local liquor laws. - Knowledge of, and adherence to, sanitation and safety laws. - POS competency. - Able to work in a high energy and demanding environment. Able to stand and exert fast-paced mobility for entire shift. - Understand, perform, and adhere to Pheast Responsible Alcohol Service Standards. - Organizational, problem solving and leadership skills. - Good sense of balance and able to lift, bend, kneel, stoop, and wipe. - Ability to transport up to 50 pounds on occasion and up to 35 pounds regularly. - Able to interact verbally and listen attentively to guests, co-workers, and managers - Effective and professional oral communication skills.

Barista: Job Summary The Barista is responsible for serving all products with friendly, individualized attention towards each customer. We are looking for a Barista to prepare and serve hot and cold beverages, including various types of coffee and tea. Barista responsibilities include educating customers on our drinks menu, making recommendations based on their preferences and taking orders. To be successful in this role, you should have customer services skills and knowledge of how brewing equipment operates. The ideal candidate will be organized, a team player, and will have the ability to multitask. PRODUCT: Consistently maintains product standards at the highest quality. Follows all Company drink recipes and procedures. Knowledge of various types of coffee, tea products, blends and roasts. Proficiently prepares blended and cold drinks provided by the store. Ordering, receiving and stocking retail product stock supplies. SERVICE: Greets all customers with fast, friendly, personalized service. Develops a rapport with customers by learning their names, favorite drinks and food items. Communicates customer feedback to managers and recommends new menu items. Answers customer questions regarding coffee blends, various food items, preparation, and product freshness. Ensures brewing equipment operates properly and report any maintenance needs. Receives and processes payments. Maintains efficient, friendly service at all times. Listening to customer complaints and queries and addressing their concerns in an efficient yet friendly manner, and reporting to the manager on duty without delay REQUIREMENTS, QUALIFICATIONS & PHYSICAL DEMANDS: Knowledge of food and beverage health regulations; able and willing to abide by Company and State Health Code at all times. Follows all safety guidelines and regulations set forth by the Company. Follows cash handling policies set forth by the Company, and accurately process various payment transaction types using POS system. Maintains positive Company morale and professional attitude. Excellent verbal and written skills. Well-organized and detail-oriented. Sense of urgency, customer service focus, high energy, team player, honesty, integrity Regularly required to stand, walk and talk for a minimum of 5 hours. Regularly required to lift and/or move items up to 30 pounds. Restocks shelves when necessary and assists in the distribution of weekly shipments. Routinely cleans the bar area, floor, windows and grinders, and takes out trash, etc. All other duties assigned by management and/or supervisor. The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of the job, the employee is regularly required to talk or hear. The employee frequently is required to stand, walk, use hands to type, handle or feel, and reach with hands and arms.

Basic Function/Scope: The Food Service Supervisor serves as one of the company leaders in the cash operations. Ensures the proper assembly and service of foods. Maintains sanitation and safety of the departments' service and utility areas. Supervises retail associates. Essential Functions: Responsible for proper cash handling and completion of required daily, weekly and monthly reports, including weekly inventory, cash reports and production reports. Assists with menu planning and ordering using appropriate company programs and initiatives. Assists in the selection and and orientation of associates; oversees associate training. Develops and posts associates' works schedules. Complies with federal, state, local and health department regulations; helps ensure compliance with company policies, procedures and practices involving food, personal safety and loss prevention efforts. Primary Duties and Responsibilities: Client and Customer Satisfaction/Relations Maintain client satisfaction at a level that ensures account retention. Ensure compliance with the provisions of client contracts. Follow up to customer/client/associate surveys. Prepare a special events calendar to be in place on a monthly, weekly and daily basis. Program Quality and Standards Responsible for compliance with company standards. Provide positive feedback to associates when programs are successfully implemented. Ensure all company quality and service standards are met. Ensure compliance with all regulatory agencies. Encourage associate creativity and innovation within agreed upon company standards. Business Growth and Marketing Responsible for implementation and compliance with the agreed-upon company marketing programs. Identify and recommend new sales and revenue opportunities. Financial Responsible for attainment of financial goals for the retail areas. Control expenses within the retail areas. Responsible for accuracy, and timeliness of financial data and statistics. Responsible for productivity and staffing for cash operations. Monitor and audit the cash control process within the retail areas. Conduct contribution analysis semi-annually. Leadership and Managerial Skills Promote company culture, values and management philosophy. Recognize the need for and demonstrate good communication and listening skills with customers and associates. Follow the principal of Management by Walking Around to maintain contact with customers and associates. Promote teamwork within the unit. Represent the company professionally and ethically at all times.

Job Description Serve food in cafeterias at counters or from a steam table. BASIC SKILLS Talking to others to convey information effectively. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Understanding written sentences and paragraphs in work related documents. Ability to lift up to 30 pounds and stand for a normal shift, no more than 8 hours. Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. TECHNICAL SKILLS Watching gauges, dials, or other indicators to make sure a machine is working properly. Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Generating or adapting equipment and technology to serve user needs. RESOURCE MANAGEMENT SKILLS Managing one's own time and the time of others. Minimizing waste in every area possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. TASKS Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments. Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions. Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary. Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout. Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment. Replenish foods at serving stations. Brew coffee and tea, and fill containers with requested beverages. Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders. Order items needed to replenish supplies. Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses. Set up dining areas for meals and clear them following meals. Carve meat. Deliver orders to kitchens, and pick up and serve food when it is ready.

Essential Duties and Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items. Uses established ticket collection procedures during service. Responsible for records from area worked during service periods. Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures. Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards. Operates and maintains kitchen equipment as instructed. Assists in production planning, record keeping and reporting as required. Assists in the ordering and receiving of all food and supplies as required. Reports needed maintenance, faulty equipment or accidents to the supervisor immediately. Attends in-service and safety meetings. Maintains good working relationships with coworkers, customers, administrators and managers. Performs job safely while maintaining a clean, safe work environment. Performs other duties as assigned. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. This positing is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.

Job Description The Dishwasher/Janitor/Utility Worker washes and sanitizes all dishes, pots and serving containers, tools and utensils, maintains a clean and safe work station, cleans and sanitizes floors, work surfaces and kitchen/serving equipment. Some Utility Workers may be assigned a specific focal area, such as the beverage area, dish room, main kitchen area, serving area, etc. BASIC SKILLS Talking to others to convey information effectively. Ensure sufficient levels of clean and sanitized dishes, utensils, etc. Ability to lift up to 50 pounds and stand for a normal shift, up to 8 hours. Follow all safety and sanitation procedures and regulations. TECHNICAL SKILLS Controlling operations of equipment or systems. Watching gauges, dials, or other indicators to make sure a machine is working properly. Determining causes of operating errors and deciding what to do about it. RESOURCE MANAGEMENT SKILLS Managing one's own time and the time of others. Conduct tasks in an efficient and effective manner. Eliminate waster wherever possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. TASKS Wash and sanitize dishes, glassware, flatware, pots, or pans, using dishwashers or by hand. Maintain kitchen work areas, equipment, or utensils in clean and orderly condition. Place clean dishes, utensils, or cooking equipment in storage areas. Sort and remove trash, placing it in designated pickup areas. Sweep or scrub floors. Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars. Clean or prepare various foods for cooking or serving. Receive and store supplies. Clean garbage cans with water or steam. Transfer supplies or equipment between storage and work areas, by hand or using hand trucks. Prepare and package individual place settings. Load or unload trucks that deliver or pick up food or supplies.

Job Title: LINE COOK Supervisor: GM and MANAGERS GENERAL DESCRIPTION: The Line Cook follows predetermined menus to prepare meals and food items for customers to the chef's specifications. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will be responsible for creating meal portions, cleaning food, cooking meals and keeping a sanitized work area. We are seeking an individual who has experience in the food service industry and is committed to impeccable food presentation and garnishing. Job Responsibilities: These may change over the course of employment. QUALIFICATIONS: Prepare food for service (chopping vegetables, butchering means or preparing sauces) Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen. Cook menu items in cooperation with the rest of the kitchen staff. Work with team of cooks to do portion prep work for other shifts when needed. Monitor product freshness and rotate out old product based on a schedule created by the restaurant. Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive professional approach with coworkers and customers. REQUIREMENTS: Proven cooking experience, including experience as a line chef, restaurant cook or prep cook. 2+ years' cooking and kitchen administrative experience High school diploma/GED required Excellent understanding of various cooking methods, ingredients, equipment and procedures. Accuracy and speed in executing assigned tasks. Familiar with industry's best practices. Ability to work on your feet for eight hours or more per day. Must be able to lift 40 pounds at a time on a regular basis. Excellent verbal and communication skills. High level of professionalism.

Serve food in cafeterias at counters or from a steam table. BASIC SKILLS Talking to others to convey information effectively. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Understanding written sentences and paragraphs in work related documents. Ability to lift up to 30 pounds and stand for a normal shift, no more than 8 hours. Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. TECHNICAL SKILLS Watching gauges, dials, or other indicators to make sure a machine is working properly. Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Generating or adapting equipment and technology to serve user needs. RESOURCE MANAGEMENT SKILLS Managing one's own time and the time of others. Minimizing waste in every area possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. TASKS Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments. Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions. Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary. Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout. Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment. Replenish foods at serving stations. Brew coffee and tea, and fill containers with requested beverages. Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders. Order items needed to replenish supplies. Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses. Set up dining areas for meals and clear them following meals. Carve meat. Deliver orders to kitchens, and pick up and serve food when it is ready. *Food service workers *Utility workers