Join the Team
A Restaurant Manager is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff.
KITCHEN STAFF (COOK AND PREP)
Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, order supplies and keep records and accounts. Supervises and participates in cooking and baking and the preparation of foods.
Prep Positions (Part-Time)
Prepare cooking ingredients by washing, chopping, and/or cutting vegetables, meats, and cheese, etc. Label, Stock, and organize all ingredients on shelves for easy accessibility Measure Ingredients and seasoning to be used in cooking.
A Dishwasher, or Kitchen Helper, is responsible for cleaning dishes in a food service environment to ensure that the kitchen has a steady supply of clean plates, bowls, silverware, pots, pans, and glasses. Their duties include prioritizing loads of different types of crockery and kitchenware, hand-washing dishes, loading the dishwasher, and placing dishes to dry.