• Have full knowledge of our restaurant’s food offerings and beverage program 

• Possess a strong familiarity with food service regulations and proper food handling procedures 

• Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures 

• Inspect the quality of fruits, vegetables and proteins used to prepare dishes and ensure food item consistency 

• Prepare various types of dishes and sauces according to established guidelines on quality, portion size, presentation, and food safety 

• Follow proper plate presentation and prepare garnishes for all dishes 

• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period 

• Sterilize all utensils, instruments and equipment used in sushi preparation before every use 

• Handle, store and rotate all products properly (FIFO = First-In, First-Out) 

• Perform station opening/closing and side work duties for each shift 

• Maintain a clean and sanitary workstation and monitor food production areas to ensure compliance with safety and sanitation procedures 

• Report any problems with kitchen equipment to the Manager on duty 

• Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Executive Chef or Manager 

• Create a welcoming environment for guests by greeting them, thanking them, and saying “good-bye” 

• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure 

• Embody and deliver on exceptional service and hospitality 

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. 

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers. 

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations.  

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Servsafe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

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.  

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.  

• Have an extensive knowledge of our restaurant’s food offerings and beverage program 

• Possess a strong familiarity with food service regulations and proper food handling procedures 

• Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures 

• Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures 

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. 

• Portion food products prior to cooking according to standard portion sizes and recipe specifications 

• Monitor and aide control of food waste 

• Perform station opening/closing and side work duties for each shift 

• Promptly report equipment issues and food quality problems to the Restaurant Manager on duty 

• Maintain a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment 

• Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor 

• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure 

• Embody and deliver on exceptional service and hospitality 

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. 

LANGUAGE SKILLS  

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals and recipes. Ability to communicate effectively with co-workers. 

MATHEMATICAL SKILLS

Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items. 

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. 

CERTIFICATES, LICENSES, REGISTRATIONS  

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. Safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

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.  

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. 

• Have an extensive knowledge of our restaurant’s food offerings and beverage program 

• Possess a strong familiarity with food service regulations and proper food handling procedures 

• Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures 

• Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures 

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. 

• Portion food products prior to cooking according to standard portion sizes and recipe specifications 

• Monitor and aide control of food waste 

• Perform station opening/closing and side work duties for each shift 

• Promptly report equipment issues and food quality problems to the Restaurant Manager on duty 

• Maintain a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment 

• Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor 

• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure 

• Embody and deliver on exceptional service and hospitality 

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. 

LANGUAGE SKILLS  

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals and recipes. Ability to communicate effectively with co-workers. 

MATHEMATICAL SKILLS

Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items. 

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. 

CERTIFICATES, LICENSES, REGISTRATIONS  

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. Safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

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.  

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. 

• Wash dishes, glassware, flatware, pots, or pans using dishwashers or by hand.

• Place clean dishes, utensils, or cooking equipment in storage areas.

• Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.

• Assist with kitchen prep work such as chopping vegetables, preparing sauces, or portioning ingredients.

• Remove trash and clean kitchen garbage containers.

• Sweep or scrub floors.

• Stock supplies such as food or utensils in serving stations, cupboards, refrigerators, or salad bars.

• Assist with other kitchen duties as assigned.

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. 

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals and recipes. Ability to communicate effectively with co-workers. 

MATHEMATICAL SKILLS

Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items. 

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. 

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. Safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

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.  

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. 

• Have an extensive knowledge of our restaurant’s food offerings and beverage program 

• Possess a strong familiarity with food service regulations and proper food handling procedures 

• Inform guests of menu changes and daily specials and answer questions regarding food and beverages 

• Ensure all orders are filled accurately and deliver food and beverages from kitchen to guests in a timely manner 

• Provide attentive service to diners, check their needs throughout their dining experience and promptly address any customer service issue referring to management if necessary 

• Prepare final bill, present the check to guest, accept payment, process credit card and make changes (if needed) 

• Perform station opening/closing and side work duties for each shift 

• Assist bussers with clearing and resetting tables and maintain cleanliness in all service areas 

• Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor 

• Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems

• Create a welcoming environment for guests by greeting them, thanking them, and saying “good-bye” 

• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure 

• Embody and deliver on exceptional service and hospitality 

QUALIFICATIONS  

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be twenty-one (21) years of age or older. 

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to communicate effectively with co-workers. 

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. 

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. 

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. Must have upon hire.

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.  

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. 

• Have full knowledge of our restaurant’s food offerings and beverage program

• Obtain service area assignments at the beginning of each shift

• Clear tables, take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing

• Assist Servers with food delivery to guests, explaining each dish, the accompanied condiments and how they should be used 

• Remove used tableware between courses and provide tableware for the next course

• Between seatings, promptly clean, reset and arrange tabletops, chairs and booths and clean floor as required

• Respond appropriately to guest requests and promptly communicate all requests to server 

• Communicate with Servers and Hosts to ensure efficient seating and table utilization 

• Promptly relay all customer issues to the Manager on duty and assist in the resolution

• Inspect assigned restroom every 30 minutes and clean as needed

• Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Manager or immediate supervisor

• Excel in a fast-paced environment

• Demonstrate the ability to remain calm and composed under pressure

• Embody and deliver on exceptional service and hospitality

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older.

LANGUAGE SKILLS 

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to communicate effectively with co-workers.

MATHEMATICAL SKILLS 

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY 

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS 

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. Must have upon hire.

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. 

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.

• Have an extensive knowledge of our restaurant’s food offerings and beverage program 

• Possess a strong familiarity with applicable safety laws and proper sanitation regulations 

• Present drink menus, make recommendations and answer questions regarding beverages 

• Accurately record beverage orders from guests and servers then promptly deliver to patrons seated at the bar 

• Prepare and execute quality alcoholic and non-alcoholic drinks consistent with our restaurant’s portion sizes, quality standards and drink recipes 

• Accept guest payment, process credit card charges, and make changes (if applicable) 

• Clear and reset tables in the bar area, maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation and the promotion of beverages 

• Perform station opening/closing and side work duties for each shift 

• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves, and storage areas, wash and sterilize glassware and assist in restocking and replenishing the bar inventory and supplies 

• Report all equipment problems and bar maintenance issues to the restaurant manager 

• Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor 

• Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems

• Create a welcoming environment for guests by greeting them, thanking them, and saying “good-bye” 

• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure 

• Embody and deliver on exceptional service and hospitality 

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, be available to work daytime, evening and/or weekend shifts and be willing to pursue ongoing training regarding spirits, wines, and sakes (if applicable). The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be twenty-one (21) years of age or older.  

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers and guests. 

MATHEMATICAL SKILLS

Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for cocktail recipes and/or preparation, properly use computer monitor for ordering items, tallying, and reconciling bills. 

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. 

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Must have upon hire.

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.  

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. 

• Warmly and graciously greet all guests upon arrival and explain our restaurant concept  

• Seat parties based on guest preferences and balance customer flow in server sections 

• Upon seating, offer guests a menu and inform them of their server’s name 

• When immediate seating is limited, record guest names and the number of people in the party 

• Provide guests with estimated waiting time and always maintain a professional, courteous attitude when confronted with hostile, impatient or irate guests 

• Accommodate special seating requests for guests whenever possible 

• Maintain the cleanliness and organization of the host stand 

• Inspect table for proper presentation and completeness 

• Clean menus of food and stains 

• When possible, open the front door for guests entering or leaving the restaurant 

• Relay guest comments or suggestions to the restaurant manager on duty 

• Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor   

• Create a welcoming environment for guests by greeting them, thanking them, and saying “good-bye” 

• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure 

• Embody and deliver on exceptional service and hospitality 

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. 

EDUCATION and/or EXPERIENCE  

2 years of previous and relevant experience in a high-end, high-volume restaurant.  

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers and guests. 

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. 

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Must have upon hire.

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.  

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.