Gordon Biersch Brewing Jobs In Annapolis, MD

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Greets guests immediately, makes suggestions and answers questions regarding food, beverages and service. • Practices salesmanship to enhance the dining experience without allowing guests to over order. Uses guests' names regularly throughout the dining experience • Takes and records food and beverage orders from guests according to RCSH Sequence of Service and Pivot Point systems. • Processes guests' orders, using the computer terminal according to RCSH Sequence of Service, Pivot Point and Food Timing systems to ensure all items are prepared and served on a timely basis. Ensures all items are rung on the computer. • Ensures that all food and beverages delivered and served are served promptly, garnished correctly and meet the quality/presentation standards of RCSH. Personally serves all entrée items to the guests. • Observe restaurant dinners to ensure that guests are satisfied with food, beverages and service: immediately recognizes and responds to any guest needs and/or requests. • Maintains tables and station according to RCSH standards throughout the dining experience. • Nights, weekends, and holidays are required • Minimum of 2 years server experience required Job Types: Full-time, Part-time

Responsible for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. Maintain consistency in preparing the highest quality food. Achieve financial objectives and success by continually building sales, and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The head chef should possess the following qualities: • Ownership mentality resulting in delivery of exceptional food and beverage • Professional image and demeanor • Committed to delivering the highest quality of food, product standards, sanitation and safety • Exceptionally service-oriented REQUIREMENTS • 4-year college degree preferred • Minimum of 4-5 years management experience working in a full service restaurant, fine dining preferred • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant • Formal culinary training and education is a plus • Formal business education is a plus • Servsafe certified or Food Handler certification preferred • Must be capable of lifting up to 50 lbs and working on feet for at least 8 hours Early mornings, lunches, nights, weekends, and holidays required. Job Type: Full-time

Manage, supervise and coordinate all activities of one location of a Ruth's Chris Steak House restaurant, the restaurant management team and restaurant personnel. Accountable for ensuring that day-to-day restaurant operations are aligned with Ruth's Chris Steak House operating guidelines and standards. Maintain consistency in preparing the highest quality of food and providing superior levels of service. Achieve financial objectives and success by continually building sales and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The general manager should possess these qualities: • Ownership mentality resulting in operational excellence • Models hospitality and delivers service excellence • Identifies talent and develops potential • Demonstrates genuine hospitality at every opportunity REQUIREMENTS: • A cultural match (passionate, caring, people-focused, top-line driven while balancing operational initiatives and experience delivery) • 3-5 years leadership in fine dining or similar volume, full-service chain or corporate environment (for GM or Chef 4-5 years ideally) • Wine knowledge required • Servsafe certified or Food Handler certification preferred • Proven developer of people • Proven delivery of successful financial results • Holds team accountable to expected results • Established longevity and career progression • Flexibility to relocate preferred Job Type: Full-time

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar. • Serves water, bread and butter to guests in assigned area immediately upon being seated. Serves refreshments regularly throughout the dining experience. • Removes dishes, silverware, glassware and all other items when guests are finished using them. Replaces items as needed for next course • Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition. • Resets vacated tables according to the procedures stated in the RCSH training materials. • Communicates to the service staff any requests or needs of the guest. • Nights, weekends, and holiday shifts are required Job Types: Full-time, Part-time

All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. Requirements: • Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. • Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. • Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. • Must be able to communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives. • Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. • Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. • Subject to wet floors, temperature extremes, smoke, dust and loud noise. • Ability to speak, read and understand English. • Nights, weekends, and holiday shifts required Job Type: Full-time/ Part-time Duties and Expectations: • Cleans front of the house areas, as assigned. These areas include but are not limited to, floors, bar floors/mats, trash cans and restrooms, prior to opening of the restaurant. • Cleans and performs routine maintenance to the exterior of the building according to the housekeeping, cleaning and maintenance schedule established by the kitchen and other managers. • Sets up and breaks down dish machine, including arms, screens, and baskets on a daily basis. Cleans and polishes machine thoroughly. • Checks dish machine to be sure it is operating correctly and immediately reports any defects to a member of the management team. • Washes, stores and stocks allplateware, glassware, eating utensils, cups, bowls, pots, pans and other smallwares and equipment to ensure sufficient quantities are on hand to meet the needs of the business. • Checks, on a frequent basis, the water temperature of the dish machine during dishwashing operation to ensure correct temperature. • Removes trash from thedish room and kitchen and places in dumpster regularly throughout the shift. Cleans and sanitizes trash cans and keeps clean liners in cans at all times. • Checks, removes and replaces full linen bags regularly throughout the shift. • Assists front and back of the house personnel in spot cleaning floors, carpeting, walls and other furnishings in order to maintain a safe and pleasing environment for team members and guests. • Assists all restaurant personnel in storing food, equipment, supply,smallwares and other stock items received in the restaurant. • Completes all side work in the front and/or back of the house asassigned and scheduled by the members of the management team.

Responsible for generating new and repeat banquet and catering sales; actively networking and promoting the brand within the community. The sales manager should possess the following qualities: Professional image and demeanor Proven organizational and time-management skills Detail-oriented Self-initiating REQUIREMENTS Minimum of 3 years sales experience Active involvement in trade organizations and/or networking outlets preferred Experience writing and executing a local marketing plan Excellent oral and written communication skills Proficient computer skills including a familiarity with Microsoft Word, Excel and Outlook Job Type: Full-time Benefits: We provide the following manager benefits: Health Insurance HRA card to offset health insurance coats not covered by the insurance policy Short Term Disability and Life insurance policies 401K Monthly dining meal allowance to be use at one of our Ruth's Chris Steak Houses Vacation and PTO days

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Sets up the front line with the equipment,plate ware and small wares needed to effectively serve all food products. Items include, but are not limited to; serving spoons, forks, goose necks, under liners for vegetables, folded napkins for handling hot plates and garnishes. Keeps station restocked throughout the shift. • Cleans large and small trays and tray stands to be ready for service. • Reads order tickets as they arrive and place onto ticket minder. Tracks cooking times on all orders, checks finished product for proper degree of doneness, appearance and plate presentation. • Coordinates and communicates with the broil and pantry stations to correctly time and serve "hot and cold" items to the guest. • Garnishes finished entrees according to the specifications and procedures contained in the Ruth's Chris Steak House Recipe Book (examples: butter, parsley, lemon) and immediately trays and delivers food so that the food is served hot and sizzling. • Delivers food to the correct table and pivot point position numbers. Assists the server as necessary to ensure that the guest is served immediately ("Hot Food Hot, Cold Food Cold"). Assists the server as needed to optimize the guest's dining experience. • Completes all side work in the front and/or back of the house assigned and scheduled by the members of the management team. • Nights, weekends, and holidays required Job Types: Full-time, Part-time

All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the Ruth's Chris Steak House recipe cards. Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product. Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef. Correctly seasons, cooks and plates all side station food products to ensure that all food product is prepared and served up to Ruth's Chris standards of quality, presentation and timing. Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time. Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager on Duty. Nights, weekends, and holidays are required shifts. Job Types: Full-time, Part-time

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Maintain, clean and sanitize guest bathrooms throughout the evening after each use . • Sanitize all restaurant surfaces that a guest or employee may come in contact with including but not limited to: Handrails, doors, door handles, computer terminals, work areas, restrooms and chairs. • Nights, weekends, and holiday shifts are required Job Types: Full-time, Part-time

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Orders, requisitions and stocks all liquor, beverage and other bar supplies according to procedures established in the restaurant. • Mixes and serves alcoholic and non-alcoholic beverages for bar and dining room guests while adhering to all RCSH specifications, recipes and procedures. • Greets all bar guests immediately, makes beverage suggestions and answers questions regarding food and beverage service. • Takes records and rings all food and beverage items ordered by bar guests. Prepares beverages for the service staff only upon receipt of a computer beverage ticket. • Observes bar guests to ensure that guests are satisfied with food, beverages and service; immediately recognizes and responds to any guest's needs and/or requests. • Maintains cleanliness and organization of the bar counter, back bar, bar work areas, shelving and storage areas up to RCSH standards. • Adheres to and complies with all state/local liquor laws and RCSH policies regarding the service of alcoholic beverages. • Performs the cashiering function for the service staff and restaurant. • Nights, weekends, and holiday shifts required. Requirements:: Minimum of 2 years bartender experience required Background checks are required Job Types: Full-time, Part-time

An Assistant General Manager works closely with the General Manager and performs specific tasks as requested by him/her. The AGM is responsible for the general operation of staff functions and all aspects of the restaurant in the absence of the General Manager. Essential Functions • Responsible for increasing guest counts through local store marketing and internal marketing. • Represents the restaurant in community activities and at the local chamber of commerce. • Keeps informed on restaurant trends and practices locally and nationwide. • Oversee Restaurant Operations on a daily basis. • Monitors safety conditions and employees' conformance with safety procedures; helps General Manager ensure that effective training for these programs is conducted in all departments. • Maintains contact with guests and helps to assure maximum guest satisfaction. • Receives and resolves guest and employee complaints. • Reviews all accidents and documents findings. • Assures that the restaurant's preventative maintenance and energy management programs are in use. • Participates in ongoing facility inspections throughout the restaurant to assure that cleanliness, safety and other standards are consistently attained. • Interacts with guests by answering questions, solving problems and overseeing service and cleanliness. • Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible and reports to Human Resources. • Functions as an administrative link between front and back of house. • Monitors internal cost control procedures. • Plans and coordinates training and professional development programs for the restaurant personnel i.e. wine tastings. • Monitors labor; evaluates scheduled and actual labor hours and costs. • Helps General Manager to monitor the budget and directs corrective action procedures as necessary to help assure that budget goals are attained. • Attends Management and Staff Meetings as scheduled. • Assists General Manager with achieving daily, weekly, monthly deadlines for submitting reports to Big Steaks Management as outlined on the BSM Calendar: o DSRs o Manager's Log o Payroll/HR Related items o Thank you/Comment Cards o Concierge Report o Staffing Schedules- maintains schedule for FOH o Week in Review o Invoices • Oversees the Front of House Staff - ensuring policies, procedures and codes of conduct are adhered to. • Assists with Daily Line Checks • Assists with the ordering, receiving, inventorying and maintaining costs on Beverage products. • Assists General Manager to ensure all Staff are properly trained and are S-MAC certified. • Prepares the weekly staff schedule for approval by the General Manager. • Other ad hoc projects as assigned by the General Manager. • Conducts the first round of interviews for Front of House Staff for recommendation to the General Manager or hire staff for FOH. • Assists the General Manager with counseling and disciplining employees. • Provides feedback to the General Manager for the Performance Appraisal system. Requirements • 4 years experience in a high volume, fine dining establishment. • S-MAC Certification in all positions. • Elite Certification Job Type: Full-time

Why Join Our Team? * Comprehensive Benefits Package * Medical, Dental, and Vision Insurance * Group Life and Disability Insurance * Group Accident, Hospital Indemnity, and Critical Illness Insurance * Traditional and Roth 401(k) Plan * Exclusive Perks & Growth Opportunities * Employee Dining Discounts and/or Complimentary Onsite Meals * Career Development & Limitless Growth Opportunities * If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. * Employee Assistance Program (EAP) * Commuter and Dependent Care Benefits What You'll Do As a Server Assistant, you will be a key player in delivering exceptional guest experience by providing seamless support to the server team. Your mission is to ensure tables are properly set, cleared, and maintained, while anticipating guest needs and assisting in a high-energy, high-volume dining environment. Key Responsibilities * Assist servers by clearing and resetting tables quickly and efficiently * Deliver water, bread service, and condiments to guests as needed * Anticipate guest needs and provide outstanding, proactive hospitality * Maintain a clean and organized dining area, including service stations and floor areas * Ensure table settings are clean, polished, and properly arranged before seating new guests * Assist with food running when necessary, ensuring accuracy and proper presentation * Work closely with servers, bartenders, and food runners to maintain smooth service flow * Follow restaurant safety and sanitation protocols, ensuring compliance with health department regulations * Support the overall guest experience by being professional, friendly, and attentive * Execute tasks assigned by FOH Leadership with enthusiasm and efficiency What We're Looking For * Previous experience as a Server Assistant, Busser, or similar role preferred but not required * Ability to work efficiently in a fast-paced, high-volume environment * Strong attention to detail and commitment to maintaining cleanliness and organization * Willingness to support the team and contribute to an exceptional dining experience * Must be able to stand for extended periods and lift to 50 lbs. * Availability to work nights, weekends, and holidays * Positive attitude, strong work ethic, and a team-first mentality Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Main Responsibilities of a Sauté Cook: ● Preparing workstations, cooking ingredients, and kitchen equipment for cooking. ● Cooking and arranging food. Sauté Cook Job Description: We are looking for an experienced Sauté cook to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks. The advantage goes to candidates with a diploma from a culinary school. Responsibilities of a Sauté Cook: ● Maintaining a sanitized and well-organized kitchen. ● Preparing workstations for cooking. ● Preparing and maintaining kitchen equipment. ● Checking the quality of the ingredients. ● Preparing cooking ingredients using various techniques. ● Cooking food using various culinary techniques. ● Arranging food and ensuring appealing presentation. ● Manage food storage, stock, and ingredient orders. Sauté Cook Job Requirements: ● Must have prior experience as a cook. ● Must be skilled in operating kitchen equipment. ● Must be skilled in various cooking techniques. ● Must know and follow sanitation procedures. ● Must showcase teamwork and communication skills. ● Must showcase great organizational skills. ● Must be able to multitask and act quickly. ● Must carry at least a high school diploma.

Responsible for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. Maintain consistency in preparing the highest quality food. Achieve financial objectives and success by continually building sales, and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The head chef should possess the following qualities: • Ownership mentality resulting in delivery of exceptional food and beverage • Professional image and demeanor • Committed to delivering the highest quality of food, product standards, sanitation and safety • Exceptionally service-oriented REQUIREMENTS • 4-year college degree preferred • Minimum of 4-5 years management experience working in a full service restaurant, fine dining preferred • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant • Formal culinary training and education is a plus • Formal business education is a plus • Servsafe certified or Food Handler certification preferred • Must be capable of lifting up to 50 lbs and working on feet for at least 8 hours Early mornings, lunches, nights, weekends, and holidays required. Job Type: Full-time

Responsible for generating new and repeat banquet and catering sales; actively networking and promoting the brand within the community. The sales manager should possess the following qualities: Professional image and demeanor Proven organizational and time-management skills Detail-oriented Self-initiating REQUIREMENTS Minimum of 3 years sales experience Active involvement in trade organizations and/or networking outlets preferred Experience writing and executing a local marketing plan Excellent oral and written communication skills Proficient computer skills including a familiarity with Microsoft Word, Excel and Outlook Job Type: Full-time

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Maintain, clean and sanitize guest bathrooms throughout the evening after each use . • Sanitize all restaurant surfaces that a guest or employee may come in contact with including but not limited to: Handrails, doors, door handles, computer terminals, work areas, restrooms and chairs. • Nights, weekends, and holiday shifts are required Job Types: Full-time, Part-time

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Assists the Manager on Duty in planning reservations and assigning parties to appropriate tables, stations and/or servers. • Answers the telephone in a timely, pleasant and courteous manner. Correctly takes, confirms and documents reservations. • Immediately recognizes and greets arriving guests, obtains guests' names, provides names to servers and directs guests to the appropriate waiting areas. • Escorts guests to their assigned table, delivers and presents menus to all guests. • Controls the flow of business by practicing rotation seating, anticipating table turns and following the reservation and seating plan. • Accurately quotes waiting times to guests and correctly maintains the “wait” list. Informs Manager on Duty when waiting time is running over times quoted to our guests. • Nights, weekends, and holiday shifts required Job Types: Full-time, Part-time

All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. Duties and Expectations: • Cleans front of the house areas, as assigned. These areas include but are not limited to, floors, bar floors/mats, trash cans and restrooms, prior to opening of the restaurant. • Cleans and performs routine maintenance to the exterior of the building according to the housekeeping, cleaning and maintenance schedule established by the kitchen and other managers. • Sets up and breaks down dish machine, including arms, screens, and baskets on a daily basis. Cleans and polishes machine thoroughly. • Checks dish machine to be sure it is operating correctly and immediately reports any defects to a member of the management team. • Washes, stores and stocks allplateware, glassware, eating utensils, cups, bowls, pots, pans and other smallwares and equipment to ensure sufficient quantities are on hand to meet the needs of the business. • Checks, on a frequent basis, the water temperature of the dish machine during dishwashing operation to ensure correct temperature. • Removes trash from thedish room and kitchen and places in dumpster regularly throughout the shift. Cleans and sanitizes trash cans and keeps clean liners in cans at all times. • Checks, removes and replaces full linen bags regularly throughout the shift. • Assists front and back of the house personnel in spot cleaning floors, carpeting, walls and other furnishings in order to maintain a safe and pleasing environment for team members and guests. • Assists all restaurant personnel in storing food, equipment, supply,smallwares and other stock items received in the restaurant. • Completes all side work in the front and/or back of the house asassigned and scheduled by the members of the management team. Requirements: • Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. • Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. • Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. • Must be able to communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives. • Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. • Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. • Subject to wet floors, temperature extremes, smoke, dust and loud noise. • Ability to speak, read and understand English. • Nights, weekends, and holiday shifts required Job Type: Full-time/ Part-time

Responsible for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. Maintain consistency in preparing the highest quality food. Achieve financial objectives and success by continually building sales, and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The head chef should possess the following qualities: • Ownership mentality resulting in delivery of exceptional food and beverage • Professional image and demeanor • Committed to delivering the highest quality of food, product standards, sanitation and safety • Exceptionally service-oriented REQUIREMENTS • 4-year college degree preferred • Minimum of 4-5 years management experience working in a full service restaurant, fine dining preferred • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant • Formal culinary training and education is a plus • Formal business education is a plus • Servsafe certified or Food Handler certification preferred • Must be capable of lifting up to 50 lbs and working on feet for at least 8 hours Early mornings, lunches, nights, weekends, and holidays required. Job Type: Full-time