Job Descriptions

BANQUET SERVER:

  • Ability to carry 10 entrees on a tray through a crowded room for 75 yards
  • Familiar with tableside wine service
  • Familiar with traditional table place settings
  • Familiar with basic napkin folds
  • Must be able to handle a station or 25 guests
  • Experienced banquet waitstaff only

BARTENDERS:

  • Must have experience and full understanding of basic drink mixology
  • Responsible for proper set-up and breakdown of bar includin prepping garnishes, waste control, and operating cash register

HOUSEMAN:

  • Must be able able to roll and stack 6' tables quickly and safely and lift up to 70 pounds
  • Responsible for proper set-up and breakdown of ballrooms, meeting rooms, and banquet halls (including vacuuming and maintaining storeroom)
  • Ability to move 10 chairs stacked with a chair dolly

STEWARDS\PORTERS\UTILITY WORKERS:

  • Must understand basic sanitation procedures
  • Responsible for cleaning storage racks, floors, walls, dish areas, and return items to proper storage for future use
  • Ability to operate machines effectively and efficently
  • Responsible for trash removal and assisting in hot and cold plate-ups and any task requested by supervisor

CAFE SERVERS:

  • Responsible for replenishing food on the line, condiments, coffee\tea, supplies, etc.
  • Familiar with sanitation, proper food handling, and basic kitchen safety procedures
  • Keep cafeteria clean at all times and perform related duties as assigned by supervisor

PREP COOKS AND COLD PRODUCTION:

  • Knowledge of knife safety, product slicing, and dicing techniques
  • Knowledge of pantry food production and culinary sanitation practices

SAUTE \ LINE COOK:

  • Knowledge of basic cooking principes including boiling, sauteing, frying and pantry food production
  • Minimum of two years experience working a short order line
  • Tool Requirements: 10" french knife, 5" boning knife, steel and carving fork

CARVERS AND STATION ATTENDANTS:

  • Knowledge of carving techniques used to carve bone in hams, steamship rounds and turkey breast
  • Tool Requirements: 10" french knife or 12" slicer, 5" boning knife with steel and carving fork