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.

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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.
• Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays.
• Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records.
• Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols.
• Assist in developing annual budgets, forecasting expenses, and managing costs within the kitchen department.
• Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality.
• Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting.
• Establish and maintain relationships with food suppliers and negotiate pricing, contracts, and delivery schedules.
• Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary.
• Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages.

Useful qualifications:

• Previous experience as a kitchen manager, sous chef, or in a similar supervisory role within a restaurant or the hospitality industry.
• In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations.
• Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments.
• Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment.
• Proficiency in managing budgets, controlling costs, and optimizing resources.
• Familiarity with kitchen equipment, maintenance, and troubleshooting.
• Flexibility to work evenings, weekends, and holidays as required by the restaurant's operational needs.

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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.
• Demonstrate an extensive understanding of classic and contemporary mixology, including various spirits, liqueurs, bitters, and other ingredients. Stay updated on emerging trends and new techniques within the industry.
• Maintain a clean and organized bar area, ensuring all glassware, utensils, and bar tools are sanitized and readily available. Adhere to safety and hygiene protocols, including proper handling and storage of ingredients.
• Certification in safe alcohol service training.
• Work closely with other team members, including servers, kitchen staff, and management, to ensure smooth operations and a seamless customer experience. Provide support during busy periods and assist in other areas of the establishment when needed.
• Process customer payments accurately, handle cash responsibly, and maintain a secure cash register. Keep records of sales, tips, and inventory to support effective management and financial transparency.

Useful qualifications:

• Proven experience as a Bartender in a reputable establishment, demonstrating proficiency in crafting a wide variety of cocktails and beverages.
• Extensive knowledge of mixology, including a comprehensive understanding of various spirits, ingredients, and techniques. Strong customer service skills with the ability to engage and connect with customers.
• Excellent verbal communication skills to interact with customers, take orders, and collaborate effectively with team members.
• Ability to work in a fast-paced environment while maintaining attention to detail, prioritizing tasks, and delivering excellent service under pressure.
• Willingness to work evenings, weekends, and holidays as required in the hospitality industry.
• Certification: Possession of relevant certifications, such as ServSafe Alcohol, TIPS (Training for Intervention Procedures) or equivalent, is a plus.

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