Careers

The Dishwasher is a key member of the team and plays a crucial role in ensuring the cleanliness and efficiency of our operations. The primary responsibility is to maintain cleanliness in the kitchen by swiftly and effectively washing and restocking dishes, utensils, cookware and other kitchen equipment.

Responsibilities:

• Wash and sanitize dishes, glassware, flatware, and kitchen cookware efficiently and promptly, following established procedures and standards.

• Handle and store all dishes, utensils, and equipment properly to maintain cleanliness and prevent breakage or damage.

• Assist with the organization and stocking of clean dishes, utensils, and cookware to ensure a smooth flow of operations in the kitchen.

• Collaborate with the kitchen staff to ensure a clean and organized work environment, promptly addressing any potential safety hazards.

• Maintain cleanliness and orderliness of the dishwashing area, including sweeping, squeegeeing, mopping, and emptying trash as needed.

• Adhere to food safety and sanitation regulations, including proper handling and disposal of waste, and assist in maintaining kitchen hygiene standards.

• Assist in other areas of the restaurant when necessary, such as food preparation, plating, or general cleaning duties, to contribute to the overall success of the team.

A Bartender is responsible for crafting classic and creative alcohol and non-alcohol beverages, engaging with customers, and ensuring that every guest has a memorable experience. Creativity, knowledge of mixology, and excellent customer service skills helps establish the operation’s reputation as a go-to destination for exceptional drinks.

Typical responsibilities:

• Create a diverse range of handcrafted cocktails, mocktails, and other specialty beverages with precision and flair, using high-quality ingredients, techniques, and garnishes. Continually innovate and introduce new and exciting drink creations.

• Provide exceptional customer service by warmly welcoming guests, engaging in friendly and professional conversation, and understanding their preferences. Offer recommendations and suggestions based on their tastes, ensuring a personalized and enjoyable experience.

• Efficiently and accurately take drink orders, prepare them promptly, and serve beverages with attention to detail and presentation. Ensure all orders are prepared in compliance with company standards and specific customer requests.

A Kitchen Manager is responsible for overseeing all kitchen operations, ensuring the efficient and smooth functioning of the culinary department in a restaurant. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers.

Typical responsibilities:

• Supervise, train, and motivate kitchen staff, including chefs, cooks, and assistants.

• Schedule and organize shifts to ensure adequate coverage and optimal productivity.

• Promote effective communication and teamwork among kitchen staff and other departments.

• Collaborate with the executive chef or head chef to develop and update menus based on customer preferences, seasonal availability, and cost considerations.

• Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality.

• Monitor food inventory levels, place orders, and manage food costs to maximize profitability.

• Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards.

• Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service.