Job Overview

Sersvers Assistant: Assisting the service staff in all table and operation priotities including but not limited to, clearing tables, water service, polishing glass and silverware, resetting of tables. Host: Daily reservation checks, taking to-go orders, water service where needed, cleaning and maintaining the host stand , nightly closing duties. Food Runner: Deliver food from kitchen to tables, Prep to-go orders, assist service assistants with table clearing. Server: Wine and product knowledge, fine dining service standards, taking orders and ensuring guest experience is of the highest standard, pre-bussing tables, daily opening/closing duties. Bartender: Wine and spirits knowledge is a must, minimum 2 years bartending experience, quick learner and fast on feet must be able to retain product knowledge and deal with high volume. Dishwasher: Take care of dish pit for all service functions whether private or public, maintain cleanliness of dish area, assist in getting materials back to the front in a timely manner, assist kitchen manager with any other needs. Sous Chef: Cutting/knife skills, capable of Wok cooking, Self starter, quick learner, hard working. Prep Cook: Cutting vegetables and meats, maintaining pars for all private and public dining, assisting kitchen manager with any other needs. Thanks again!!!

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