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Description

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Duties & Responsibilities: Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Make employment and termination decisions consistent with General Manager guidelines for approval or review. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Provide advice and suggestions to General Manager as needed. Qualifications: Be 21 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions. Possess excellent basic math skills and have the ability to operate a cash register or POS system. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.

Requirements

Food Manager Certificate TABC Certified

Additional Information

Description

We are looking for a full-time Cashier who enjoys working with the public and has a friendly, outgoing personality. As a team-oriented company, we seek an individual who can be flexible with work hours. The ideal candidate is dedicated to providing exceptional customer service and displays a positive attitude when interacting with customers and employees. Examples of Cashier responsibilities: Brand Ambassador: create a fantastic experience through amazing customer service! Perform basic math functions to collect payments Operate registers, scanners, scales and credit card/debit card terminals Memorize product locations throughout the store and be able to direct customers or make suggestions Handle exchanges and refunds in a quick, efficient manner Collect payments and bag purchases for customers Maintain accurate cash drawer Take a tally of the funds in the cash register when required during a shift and produce transaction reports Keep the checkout area clean, orderly and stocked

Requirements

High school graduate Mathematical skills and the ability to handle transactions quickly and accurately Previous experience in a retail store or as a cashier Positive, helpful attitude toward customers, including the ability to speak clearly and convey information accurately Ability to process coupons, refunds, gift cards and checks Capable of lifting up to 50 pounds, bending and twisting and standing for long periods of time Knowledge of register operation, including cash, credit cards and register receipts

Additional Information

Description

The Assistant Kitchen Manager is responsible for providing technical support to the kitchen manager, while exhibiting leadership and direction to kitchen personnel. The Assistant Kitchen Manager manages operations and personnel in the absence of the Kitchen Manager. They help facilitate the goals of the Executive team, KM, and GM, and are responsible for the quality of the food, while ensuring seamless operations. • Minimum 4 years of comparable high volume cooking experience • Strong technical ability in all areas of the kitchen including prep, pantry, broiler, sauté, fry. • Working knowledge of all kitchen equipment including exceptional knife skills • Positive and enthusiastic personality with a desire to be a team player, leading by example • Introductory management experience including but not exclusive to closing and opening of the restaurant, ordering, and quality control. • Flexibility in work schedule willing to place this position ahead of a second job or leisurely activities. • Full time availability • Quick and eager to learn new skills, and a desire to progress in title and responsibility • Good communication skills, ability to communicate goals to crew members from upper management. Delegate and follow through with tasks in order to achieve results. Responsibilities of this position include: • Technical Work: A strong presence on the hotline in both a technical and managerial aspect • Adhering to and upholding quality and consistency of existing recipes and the company food platform • Managing food safety and cleanliness of the facility • Maintaining crew accountability • Assisting the Kitchen Manager in achieving goals set by management • Progression of responsibilities, sharing and assisting with administrative duties of the kitchen.

Requirements

Food Manager Certificate

Additional Information

Description

Reports to: Kitchen Manager Job Description -Line Cook Title: Line Cook Description It is the obligation of the line cook to ensure that food is made to the exact specifications of the establishment, the chef and the customer. As the line cook you must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Line cook job description usually include taking responsibility for daily chores of preparing food items in the pantry, stations or any other areas of the kitchen. Most restaurants have set specifications like portion control, presentation specifications and unique recipes which should be followed. Set up stations according to the restaurant rules and restock all items needed during the shift. The responsibility of cleaning and maintaining station by exercising good safety, sanitation and organizational skills lies within you. As the line cook, you should have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required in a clean and timely manner. Responsibilities Station Set Up- The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that all the supplies that will be needed for the night are available and ready for use. This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls. Prepping Food - The line cook will be asked to prep food for service each day. This can mean chopping vegetables,making basic sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events. Cooking - During meal service, the line cook is responsible for preparing the items requested from his or her station. This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature. A line cook will often be directed by a Kitchen Manager or Shift lead as he prepares food. Waste Log - As a Line cook it is your responsibility to check the quality of items on your station before serving them to the customer. If you have something you are questionable about alert a shift lead or Kitchen manager to confirm. Any waste including but not limited to mistakes, overproduction, bad quality, out of date, or spoiled shall be recorded by you in the designated waste log. Clean Up - At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. The line cook will also be responsible for taking care of leftover food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service. Stocking - The line cook is also required to store inventory correctly. This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Kitchen Manager.

Requirements

High school diploma/GED required 2+ years’ experience as a Cook in the restaurant industry Able to read and follow standardized recipes Strong knowledge of proper food handling procedures Able to work as part of a team in a busy kitchen atmosphere ServeSafe Certification preferred

Additional Information

Be 18 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.

Description

The Marketing and Sales Department at Gourdough’s Public House is seeking a Catering Manager to supervise all off-site caterings! Catering Managers contribute to our overall success by maintaining accounts that deliver positive results for our ownership and restaurants. They act as the liaison between the client and our corporate team; supporting our mission of creating an exceptional client experience with our nationally known Big. Fat. Donuts. We are expanding and opening up multiple locations in the near future, so we are looking for someone that has the mindset for advancement. If you're looking for a unique and exciting opportunity, and are wanting to grow, this is the job for you! Duties & Responsibilities: • Understand completely all policies, procedures, standards, specifications, guidelines and training programs. • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. • Point of Contact for clients at each catering and Lead Cook for all staff at each catering • Achieve company objectives in service, quality, appearance of food trailer and sanitation and cleanliness through training of employees and creating a positive, productive working environment. • Schedule labor as required by upcoming caterings • Prior to each catering, prepare and ensure all products and supplies are sufficient according to BEO • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the catering preventative maintenance programs. • Must have strong decision-making and strategizing skills • Must demonstrate creativity in finding solutions to problems • Must have strong written and oral communication skills • Ability to remain calm and acts appropriately when faced with hectic or tense situations • Must have strong interpersonal skills to work with a variety of personalities with differing backgrounds • Continually strive to develop staff in all areas of managerial and professional development. • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. • Provide advice and suggestions to Director of Sales and Marketing as needed.

Requirements

• Must have knowledge of service and food and beverage, generally involving at least three years of back-of-the-house operations and/or assistant management positions. • Be 21 years of age. • Texas Food Handlers Permit and TABC certified • Must have a Driver’s License and the ability to effectively and safely drive a food trailer • Must have flexible working hours • Be able to work in a standing position for long periods of time (up to 5 hours) • Be able to reach, bend, stoop and frequently lift up to 50 pounds

Additional Information

Description

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Duties & Responsibilities: Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Make employment and termination decisions consistent with General Manager guidelines for approval or review. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Provide advice and suggestions to General Manager as needed. Qualifications: Be 21 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions. Possess excellent basic math skills and have the ability to operate a cash register or POS system. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.

Requirements

Food Manager Certificate TABC Certified

Additional Information

Description

Reports to: Restaurant Manager Summary of Position: Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests. Duties & Responsibilities: Take beverage orders from guests and servers. Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes. Learns the names and personally recognize our regulars. Record drink orders accurately and immediately after receipt into the register system. Accept guest payment, process credit card charges and make change (if applicable). Wash and sterilize glassware. Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons. Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages. Clear and reset tables in bar area. Present drink menus, make recommendations and answer questions regarding beverages. Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas. Receive and serve food orders to guests seated at the bar. Report all equipment problems and bar maintenance issues to restaurant manager. Assist the restocking and replenishment of bar inventory and supplies. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: Be 21 years of age. Be able to communicate and understand the predominant language(s) of our guests. Have working knowledge of beer, wine and liquor and common drink recipes. Possess basic math skills and have the ability to handle money and operate a cash register. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 40 pounds.

Requirements

TABC Certified and Food Handlers License

Additional Information

Description

Our popular catering team is looking for a Catering Cook to help the Catering Manager and other kitchen staff in order to meet the rising demand. The Catering Cook will be responsible for following instructions provided by the Catering Manager and or Chef, including but not limited to preparation of fruits, toppings, and fillings. If you have previous kitchen experience, we want to hear from you! • Previous experience in food service or other related fields - preferred • Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean • Monitor ingredients and report inventory levels to the Catering Manager • Ensure a high quality of ingredients and food preparations • Adhere to all safety and sanitation regulations • Ability to work as a team • Ability to thrive in a fast-paced environment • Excellent written and communication skills • Strong attention to detail • Exceptional customer service • Must be able to work weekends, holidays and evenings

Requirements

Food Handler's Certificate

Additional Information

Description

The host position at Gourdough’s Public House serves three important functions. 1) First Impression – Weekends are our busiest times and we are visited by the most first-time guests. It is of the upmost importance that each person is greeted with Genuine Warmth and within the first few moments of their arrival. First impressions can sway the perception of the guest entire visit. 2) Regulating table seating and ticket times – In order to keep a fluid kitchen, it is important that the host maintain communication with the manager and expo to ensure we are not seating tables too quickly. We take pride in giving amazing service and would not want to compromise that by overwhelming the kitchen with too many orders at once. 3) Bussing tables – Secondary to greeting guests, seating tables and maintaining fluidity, our hosts are essential for helping buss tables and run food. Part of your income as a host is through the tip-outs received from servers for your assistance.

Requirements

Additional Information

The South Lamar location is looking for a candidate to work our busy weekend shifts. The position would be 2 to 3 days a week only. If you are in the need of part time work on the weekends that consist of 12 to 18 hours in total then this is a job for you!

Description

The Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Duties & Responsibilities: *Understand completely all policies, procedures, standards, specifications, guidelines and training programs. *Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. *Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. *Make employment and termination decisions consistent with General Manager guidelines for approval or review. *Fill in where needed to ensure guest service standards and efficient operations. *Continually strive to develop your staff in all areas of managerial and professional development. *Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. *Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. *Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. *Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. *Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. *Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. *Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. *Knowledge of running inventories, food cost analysis, recipe / menu costing. Qualifications and Skills Qualifications: *Be 21 years of age. *Be able to communicate and understand the predominant language(s) of the restaurant's trading area. *Have at least three years of back-of-the-house operations, kitchen management, and/or assistant management positions. *The ability to thrive and demonstrate leadership in stressful high volume situations. *Possess excellent basic math skills. *Be able to work in a standing position for long periods of time. *Be able to reach, bend, stoop and frequently lift up to 50 pounds. *Must have the stamina to work 50 hours per week. Benefits Paid Vacation Two days off in a row Complimentary Food Growth Opportunities Job Type: Full-time

Requirements

Food Manager Certificate TABC Certified

Additional Information

Description

The Assistant Kitchen Manager is responsible for providing technical support to the kitchen manager, while exhibiting leadership and direction to kitchen personnel. The Assistant Kitchen Manager manages operations and personnel in the absence of the Kitchen Manager. They help facilitate the goals of the Executive team, KM, and GM, and are responsible for the quality of the food, while ensuring seamless operations. • Minimum 4 years of comparable high volume cooking experience • Strong technical ability in all areas of the kitchen including prep, pantry, broiler, sauté, fry. • Working knowledge of all kitchen equipment including exceptional knife skills • Positive and enthusiastic personality with a desire to be a team player, leading by example • Introductory management experience including but not exclusive to closing and opening of the restaurant, ordering, and quality control. • Flexibility in work schedule willing to place this position ahead of a second job or leisurely activities. • Full time availability • Quick and eager to learn new skills, and a desire to progress in title and responsibility • Good communication skills, ability to communicate goals to crew members from upper management. Delegate and follow through with tasks in order to achieve results. Responsibilities of this position include: • Technical Work: A strong presence on the hotline in both a technical and managerial aspect • Adhering to and upholding quality and consistency of existing recipes and the company food platform • Managing food safety and cleanliness of the facility • Maintaining crew accountability • Assisting the Kitchen Manager in achieving goals set by management • Progression of responsibilities, sharing and assisting with administrative duties of the kitchen.

Requirements

Food Manager Certificate

Additional Information

Description

Reports to: Kitchen Manager Job Description -Line Cook Title: Line Cook Description It is the obligation of the line cook to ensure that food is made to the exact specifications of the establishment, the chef and the customer. As the line cook you must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Line cook job description usually include taking responsibility for daily chores of preparing food items in the pantry, stations or any other areas of the kitchen. Most restaurants have set specifications like portion control, presentation specifications and unique recipes which should be followed. Set up stations according to the restaurant rules and restock all items needed during the shift. The responsibility of cleaning and maintaining station by exercising good safety, sanitation and organizational skills lies within you. As the line cook, you should have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required in a clean and timely manner. Responsibilities Station Set Up- The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that all the supplies that will be needed for the night are available and ready for use. This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls. Prepping Food - The line cook will be asked to prep food for service each day. This can mean chopping vegetables,making basic sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events. Cooking - During meal service, the line cook is responsible for preparing the items requested from his or her station. This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature. A line cook will often be directed by a Kitchen Manager or Shift lead as he prepares food. Waste Log - As a Line cook it is your responsibility to check the quality of items on your station before serving them to the customer. If you have something you are questionable about alert a shift lead or Kitchen manager to confirm. Any waste including but not limited to mistakes, overproduction, bad quality, out of date, or spoiled shall be recorded by you in the designated waste log. Clean Up - At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. The line cook will also be responsible for taking care of leftover food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service. Stocking - The line cook is also required to store inventory correctly. This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Kitchen Manager.

Requirements

High school diploma/GED required 2+ years’ experience as a Cook in the restaurant industry Able to read and follow standardized recipes Strong knowledge of proper food handling procedures Able to work as part of a team in a busy kitchen atmosphere ServeSafe Certification preferred

Additional Information

Be 18 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.

Description

Servers are responsible for positive Guest interactions while serving Guests in a friendly and efficient manner and play an integral role in ensuring our customers have exceptional dining experiences. At all times, servers are expected to be attentive to our Guests’ needs, making them feel welcome, comfortable, important and relaxed. The right person will be passionate about food and service and thoroughly enjoy creating excellent experiences for our customers. The ideal candidate will have a friendly, outgoing disposition and previous experience working as a Server in a bustling, fast-paced restaurant setting. Responsibilities: Prepare room for dining by clothing tables and setting decorations, condiments, candles, napkins, and utensils Protect establishment and patrons by adhering to sanitation, safety and alcohol beverage control policies Help patrons select food and beverages by presenting menu; offering cocktails; suggesting courses; explaining the specialties; identifying appropriate wines or cocktails; answering food preparation questions Stay updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items, etc. Transmit orders to bar and kitchen by recording patrons' choices; identifying patrons' special dietary needs and special requests Serve orders by picking up and delivering patrons' choices from bar and kitchen; deliver accompaniments and condiments from service bars Respond to additional patron requirements by inquiring of needs; observing dining process Maintain table setting by removing courses and pre-bussing as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs Conclude dining experience by acknowledging choice of restaurant; inviting patrons to return Obtain revenues by totaling charges; issuing bill; accepting payment; delivering bill and payment to host; returning change or credit card and signature slip to patrons Contribute to team effort by accomplishing related results as needed Provide welcoming phone greeting and following Guest ordering procedures Convey menu information over the phone to Guests and give accurate estimate of delivery time Perform basic cleaning tasks as needed or directed by supervisor Fill in for absent staff as needed Assist with special events as needed Adhere to grooming and appearance standards consistently Promptly address customer service issues and refer customers to management when necessary Qualifications: Previous 2 years serving experience required Excellent oral communication skills required Positive interpersonal skills required Must speak English fluently and be able to write in basic English Food Handlers Card and TABC certification Good telephone speaking and listening ability Server top skills & proficiencies: Knowledge of Food Service Regulations Lifting up to 50 lbs Able to stand on feet for atleast 5 hours at a time Verbal and Written Communication Flexibility Basic Math Excellence Customer Service Resolve Conflict Teamwork Persistence High Energy Level Selling to Customers Needs Thoroughness Professionalism Understanding of Client Relationships

Requirements

Additional Information

Description

Requirements

Additional Information

Description

We are looking for a full-time Cashier who enjoys working with the public and has a friendly, outgoing personality. As a team-oriented company, we seek an individual who can be flexible with work hours. The ideal candidate is dedicated to providing exceptional customer service and displays a positive attitude when interacting with customers and employees. Examples of Cashier responsibilities: Brand Ambassador: create a fantastic experience through amazing customer service! Perform basic math functions to collect payments Operate registers, scanners, scales and credit card/debit card terminals Memorize product locations throughout the store and be able to direct customers or make suggestions Handle exchanges and refunds in a quick, efficient manner Collect payments and bag purchases for customers Maintain accurate cash drawer Take a tally of the funds in the cash register when required during a shift and produce transaction reports Keep the checkout area clean, orderly and stocked

Requirements

High school graduate Mathematical skills and the ability to handle transactions quickly and accurately Previous experience in a retail store or as a cashier Positive, helpful attitude toward customers, including the ability to speak clearly and convey information accurately Ability to process coupons, refunds, gift cards and checks Capable of lifting up to 50 pounds, bending and twisting and standing for long periods of time Knowledge of register operation, including cash, credit cards and register receipts

Additional Information

Description

The Assistant Kitchen Manager is responsible for providing technical support to the kitchen manager, while exhibiting leadership and direction to kitchen personnel. The Assistant Kitchen Manager manages operations and personnel in the absence of the Kitchen Manager. They help facilitate the goals of the Executive team, KM, and GM, and are responsible for the quality of the food, while ensuring seamless operations. • Minimum 4 years of comparable high volume cooking experience • Strong technical ability in all areas of the kitchen including prep, pantry, broiler, sauté, fry. • Working knowledge of all kitchen equipment including exceptional knife skills • Positive and enthusiastic personality with a desire to be a team player, leading by example • Introductory management experience including but not exclusive to closing and opening of the restaurant, ordering, and quality control. • Flexibility in work schedule willing to place this position ahead of a second job or leisurely activities. • Full time availability • Quick and eager to learn new skills, and a desire to progress in title and responsibility • Good communication skills, ability to communicate goals to crew members from upper management. Delegate and follow through with tasks in order to achieve results. Responsibilities of this position include: • Technical Work: A strong presence on the hotline in both a technical and managerial aspect • Adhering to and upholding quality and consistency of existing recipes and the company food platform • Managing food safety and cleanliness of the facility • Maintaining crew accountability • Assisting the Kitchen Manager in achieving goals set by management • Progression of responsibilities, sharing and assisting with administrative duties of the kitchen.

Requirements

Food Manager Certificate

Additional Information

Description

Reports to: Kitchen Manager Job Description -Line Cook Title: Line Cook Description It is the obligation of the line cook to ensure that food is made to the exact specifications of the establishment, the chef and the customer. As the line cook you must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Line cook job description usually include taking responsibility for daily chores of preparing food items in the pantry, stations or any other areas of the kitchen. Most restaurants have set specifications like portion control, presentation specifications and unique recipes which should be followed. Set up stations according to the restaurant rules and restock all items needed during the shift. The responsibility of cleaning and maintaining station by exercising good safety, sanitation and organizational skills lies within you. As the line cook, you should have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required in a clean and timely manner. Responsibilities Station Set Up- The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that all the supplies that will be needed for the night are available and ready for use. This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls. Prepping Food - The line cook will be asked to prep food for service each day. This can mean chopping vegetables,making basic sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events. Cooking - During meal service, the line cook is responsible for preparing the items requested from his or her station. This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature. A line cook will often be directed by a Kitchen Manager or Shift lead as he prepares food. Waste Log - As a Line cook it is your responsibility to check the quality of items on your station before serving them to the customer. If you have something you are questionable about alert a shift lead or Kitchen manager to confirm. Any waste including but not limited to mistakes, overproduction, bad quality, out of date, or spoiled shall be recorded by you in the designated waste log. Clean Up - At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. The line cook will also be responsible for taking care of leftover food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service. Stocking - The line cook is also required to store inventory correctly. This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Kitchen Manager.

Requirements

High school diploma/GED required 2+ years’ experience as a Cook in the restaurant industry Able to read and follow standardized recipes Strong knowledge of proper food handling procedures Able to work as part of a team in a busy kitchen atmosphere ServeSafe Certification preferred

Additional Information

Be 18 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.

Description

Reports to: Restaurant Manager Summary of Position: Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests. Duties & Responsibilities: Take beverage orders from guests and servers. Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes. Learns the names and personally recognize our regulars. Record drink orders accurately and immediately after receipt into the register system. Accept guest payment, process credit card charges and make change (if applicable). Wash and sterilize glassware. Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons. Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages. Clear and reset tables in bar area. Present drink menus, make recommendations and answer questions regarding beverages. Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas. Receive and serve food orders to guests seated at the bar. Report all equipment problems and bar maintenance issues to restaurant manager. Assist the restocking and replenishment of bar inventory and supplies. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: Be 21 years of age. Be able to communicate and understand the predominant language(s) of our guests. Have working knowledge of beer, wine and liquor and common drink recipes. Possess basic math skills and have the ability to handle money and operate a cash register. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 40 pounds.

Requirements

TABC Certified and Food Handlers License

Additional Information

Description

The Busser is responsible for identifying all sanitation and aesthetic maintenance for the productions floor of the restaurant, ensuring that all tables, fixtures and interior design elements are maintained throughout the course of the shift. The Busser is in charge of maintaining the quality and ambiance of the restaurant during business hours, ensuring the continuity of service by keeping utilities and accessories for food preparation, handling, and serving outfitted at all times. The Busser must be able to do the following tasks in their job function: ● Work with a team of hospitality management professionals ● Be responsible for food service fluidity ● Be responsible for environmental aesthetics (constant watch of tables, restaurant interior, and plating set up areas) ● Responsible for lightening the load of all waitstaff, when there is an influx of service requests by: Processing payment, maintaining the quality of food service, order taking, and plating for each table Skills needed: ● Excellent communication skills & hospitality management (especially when answering customer questions about the brand, menu, food standards, location etc...) ● Able to work in high pressure situations, while remaining pleasant and professional. (dealing with difficult customers or overflowing workload) ● Ability to work at an extremely fast pace Expectations: ● Busser will work as part of the kitchen and floor brigade. Bussers are expected to be solutions oriented, often using critical thinking skills to promote self-use and to maximize productivity over exposure to different areas of the restaurant. ● Bussers are expected to contribute to a dynamic working environment by being a team player and taking charge of responsibilities from other staff members, in situations that require additional manpower.

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Dish Machine Operator Description The Dish machine operator is someone who is seen as one of the most important jobs in the Kitchen. Knowing that the restaurant cannot run properly without the diligence and hard work of a DMO is half the responsibility of being one. Having a positive attitude and a good work ethic can make this a challenging and rewarding job. Responsibilities: Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand. Place clean dishes, utensils, or cooking equipment in storage areas. Maintain kitchen work areas, equipment, or utensils in clean and orderly condition. Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators. Sweep or scrub floors. Clean and sanitize garbage cans. Sort and remove trash, placing it in designated pickup areas. Transfer supplies or equipment between storage and work areas. Receive and store supplies. Load or unload trucks that deliver or pick up food or supplies. Stock and clean all bar dishes, empty bus pans and restock all glassware.

Requirements

Be 16 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.

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Duties & Responsibilities: • Manage and respond to all incoming leads via website, phone call, or restaurant inquiry form within 24 hours • Make 5 initial outside contacts with prospective clients per day and log all phone calls, emails, and conversations in ‘Prospect log’ • Generate $150,000 in event sales per quarter • Plan, coordinate, and oversee all restaurant promotional events per event calendar • Responsible for receiving all deposits and final payments • Contact clients, update and confirm details to finalize BEOs (Banquet Event Orders) • Ensure that all events/meetings are correctly set each day • Create floor plans for weekly events and prepare event/banquet staff accordingly • Collaborate with clients and restaurant staff upon client arrival regarding proper set-up, event execution, and resetting for day/evening • Attends weekly meetings with Kitchen Managers to ensure food order is placed for each event • Collaborates with Accounts Payable to code department invoices • Basic knowledge of Point of Sale systems and online reservation systems • Other duties as assigned

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The host position at Gourdough’s Public House serves three important functions. 1) First Impression – Weekends are our busiest times and we are visited by the most first-time guests. It is of the upmost importance that each person is greeted with Genuine Warmth and within the first few moments of their arrival. First impressions can sway the perception of the guest entire visit. 2) Regulating table seating and ticket times – In order to keep a fluid kitchen, it is important that the host maintain communication with the manager and expo to ensure we are not seating tables too quickly. We take pride in giving amazing service and would not want to compromise that by overwhelming the kitchen with too many orders at once. 3) Bussing tables – Secondary to greeting guests, seating tables and maintaining fluidity, our hosts are essential for helping buss tables and run food. Part of your income as a host is through the tip-outs received from servers for your assistance.

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The South Lamar location is looking for a candidate to work our busy weekend shifts. The position would be 2 to 3 days a week only. If you are in the need of part time work on the weekends that consist of 12 to 18 hours in total then this is a job for you!

Description

The Assistant Kitchen Manager is responsible for providing technical support to the kitchen manager, while exhibiting leadership and direction to kitchen personnel. The Assistant Kitchen Manager manages operations and personnel in the absence of the Kitchen Manager. They help facilitate the goals of the Executive team, KM, and GM, and are responsible for the quality of the food, while ensuring seamless operations. • Minimum 4 years of comparable high volume cooking experience • Strong technical ability in all areas of the kitchen including prep, pantry, broiler, sauté, fry. • Working knowledge of all kitchen equipment including exceptional knife skills • Positive and enthusiastic personality with a desire to be a team player, leading by example • Introductory management experience including but not exclusive to closing and opening of the restaurant, ordering, and quality control. • Flexibility in work schedule willing to place this position ahead of a second job or leisurely activities. • Full time availability • Quick and eager to learn new skills, and a desire to progress in title and responsibility • Good communication skills, ability to communicate goals to crew members from upper management. Delegate and follow through with tasks in order to achieve results. Responsibilities of this position include: • Technical Work: A strong presence on the hotline in both a technical and managerial aspect • Adhering to and upholding quality and consistency of existing recipes and the company food platform • Managing food safety and cleanliness of the facility • Maintaining crew accountability • Assisting the Kitchen Manager in achieving goals set by management • Progression of responsibilities, sharing and assisting with administrative duties of the kitchen.

Requirements

Food Manager Certificate

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Reports to: Kitchen Manager Job Description -Line Cook Title: Line Cook Description It is the obligation of the line cook to ensure that food is made to the exact specifications of the establishment, the chef and the customer. As the line cook you must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Line cook job description usually include taking responsibility for daily chores of preparing food items in the pantry, stations or any other areas of the kitchen. Most restaurants have set specifications like portion control, presentation specifications and unique recipes which should be followed. Set up stations according to the restaurant rules and restock all items needed during the shift. The responsibility of cleaning and maintaining station by exercising good safety, sanitation and organizational skills lies within you. As the line cook, you should have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required in a clean and timely manner. Responsibilities Station Set Up- The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that all the supplies that will be needed for the night are available and ready for use. This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls. Prepping Food - The line cook will be asked to prep food for service each day. This can mean chopping vegetables,making basic sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events. Cooking - During meal service, the line cook is responsible for preparing the items requested from his or her station. This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature. A line cook will often be directed by a Kitchen Manager or Shift lead as he prepares food. Waste Log - As a Line cook it is your responsibility to check the quality of items on your station before serving them to the customer. If you have something you are questionable about alert a shift lead or Kitchen manager to confirm. Any waste including but not limited to mistakes, overproduction, bad quality, out of date, or spoiled shall be recorded by you in the designated waste log. Clean Up - At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. The line cook will also be responsible for taking care of leftover food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service. Stocking - The line cook is also required to store inventory correctly. This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Kitchen Manager.

Requirements

High school diploma/GED required 2+ years’ experience as a Cook in the restaurant industry Able to read and follow standardized recipes Strong knowledge of proper food handling procedures Able to work as part of a team in a busy kitchen atmosphere ServeSafe Certification preferred

Additional Information

Be 18 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.

Description

Servers are responsible for positive Guest interactions while serving Guests in a friendly and efficient manner and play an integral role in ensuring our customers have exceptional dining experiences. At all times, servers are expected to be attentive to our Guests’ needs, making them feel welcome, comfortable, important and relaxed. The right person will be passionate about food and service and thoroughly enjoy creating excellent experiences for our customers. The ideal candidate will have a friendly, outgoing disposition and previous experience working as a Server in a bustling, fast-paced restaurant setting. Responsibilities: Prepare room for dining by clothing tables and setting decorations, condiments, candles, napkins, and utensils Protect establishment and patrons by adhering to sanitation, safety and alcohol beverage control policies Help patrons select food and beverages by presenting menu; offering cocktails; suggesting courses; explaining the specialties; identifying appropriate wines or cocktails; answering food preparation questions Stay updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items, etc. Transmit orders to bar and kitchen by recording patrons' choices; identifying patrons' special dietary needs and special requests Serve orders by picking up and delivering patrons' choices from bar and kitchen; deliver accompaniments and condiments from service bars Respond to additional patron requirements by inquiring of needs; observing dining process Maintain table setting by removing courses and pre-bussing as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs Conclude dining experience by acknowledging choice of restaurant; inviting patrons to return Obtain revenues by totaling charges; issuing bill; accepting payment; delivering bill and payment to host; returning change or credit card and signature slip to patrons Contribute to team effort by accomplishing related results as needed Provide welcoming phone greeting and following Guest ordering procedures Convey menu information over the phone to Guests and give accurate estimate of delivery time Perform basic cleaning tasks as needed or directed by supervisor Fill in for absent staff as needed Assist with special events as needed Adhere to grooming and appearance standards consistently Promptly address customer service issues and refer customers to management when necessary Qualifications: Previous 2 years serving experience required Excellent oral communication skills required Positive interpersonal skills required Must speak English fluently and be able to write in basic English Food Handlers Card and TABC certification Good telephone speaking and listening ability Server top skills & proficiencies: Knowledge of Food Service Regulations Lifting up to 50 lbs Able to stand on feet for atleast 5 hours at a time Verbal and Written Communication Flexibility Basic Math Excellence Customer Service Resolve Conflict Teamwork Persistence High Energy Level Selling to Customers Needs Thoroughness Professionalism Understanding of Client Relationships

Requirements

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Description

Requirements

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