Food Staff Job Descriptions

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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

Applying Is Easy

Just fill out our short online application to get started.  We’ll contact you to schedule an in person interview and

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