Summer employment in our restaurant
Positions Open:
Currently, we are looking for servers in the dining room and a couple of dishwasher/ prep people.
Because all of our meals are served buffet style, these servers do not need experience waiting tables. Servers work part time, in the late afternoon - evening. These positions can be combined with mornings in housekeeping to make a full time position. Some will be here only during the summer vacation period, others will work through the year, as long as they are available.
SERVER
Reports to: Chef, Lead Cook, Head Server
PRIMARY FUNCTION
To provide our guests and staff with the best possible service in the dining room.
MAJOR RESPONSIBILITIES
- To provide hospitable, prompt, courteous, and gracious service of meals
- Interacting with guests and staff in a professional yet warm manner.
- Set tables & Buffet
- Serve Hors d' oeuvres
- Maintain salt and pepper shakers, sugar, and creamers, refilling as necessary
- Set up and maintain the beverage service area throughout meal times
- Greet all guests.
- Serve beverages
- Bus dishes from tables
- Serve dessert
- See that the dining room is always attended
- Clean up all areas in which food was served after meals
- Read and understand the staff handbook
- Carry out any other tasks assigned by management
- Understand that shifts will vary, depending upon business demands.
- Shifts may include early mornings, late evenings, weekends, and holidays
- Attend and participate in staff meetings
SKILLS REQUIRED
- Friendly, accommodating nature
- Team worker
- Tidy, Professional appearance
- Reliable
PHYSICAL REQUIREMENTS
- Able to lift & carry items up to 35 lbs.
- Able to move freely between chairs in the dining room when it is full of guests
DISHWASHER
**available for summer 2007
Reports to: Chef, Lead Cook
PRIMARY FUNCTION
Provide clean dishes and utensils for both cooking and serving food to our guests and staff.
MAJOR POSITION RESPONSIBILITIES
- Contribute to the success of Rock Springsâ food service by helping that department meet its objectives
- Wash and put away in their proper place all dishes, utensils, and pots
- Check all items after they have been washed to make sure they are clean when finished
- Know how to operate the dishwasher properly and safely
- Help clear and wipe down tables after meals
- Make sure there is a bucket of bleach solution under prep sink with clean cloths for sanitizing tables
- Clean the kitchen at the end of the shift: clean sink areas, empty garbage cans, sweep and mop kitchen floors
- Take all cans and bottles to recycling area and sort according to instruction
- See that the noise level from handling dishes and silverware is kept to a minimum
- Maintain the back porch
- Participate in scheduled cleaning, as assigned by the Chef or Lead Cook
- Carry out any other tasks or duties assigned by management
- Understand that shift will vary, depending upon business demands, and may include early mornings, late nights, weekends, and holidays
- Read and understand the staff handbook
- Attend and participate in staff meetings if possible
SKILLS REQUIRED
- Reliable
- Team worker
- Able to follow instructions
PHYSICAL REQUIREMENTS
- Able to lift and carry items up to 60 lbs
- Able to stand for extended periods
LEAD COOK
**Position currently not available**
Reports to: Chef
PRIMARY FUNCTION
To provide excellent meals for our guests and staff, from preparation through clean up. To assist the Chef in meeting the objectives for the food service operations.
MAJOR RESPONSIBILITIES
- Carry out and oversee the production of meals, including prepping, cooking, and baking.
- Supervise shift food service staff, making sure that their duties are accomplished according to job descriptions and duty lists, and advise chef of problems
- Be knowledgeable of the needs of each individual group. Read and understand group resumes and agendas
- Maintain food costs and quality by rotation of product, proper storage, and utilization
- Adhere to menu guidelines. When variation is necessary, cross-reference menus to avoid duplication
- Check menus for following days to assure availability of product.
- Advise Chef of discrepancies
- Keep Walk-in cooler, Reach-in and Freezers clean and organized. Pay special attention to the shelf designated to your shift
- Help formulate menus to better accommodate our guests
- Understand that job shifts and hours will fluctuate with business demands. Shifts may include early mornings, late nights, weekends and holidays
- Understand duties may vary to include baking, prep work, dishwashing, deep cleaning and table bussing and serving
- Carry out any other tasks assigned by management
- Read and understand the Staff Handbook
- See that cleaning duties are carried out on a regular basis to meet our own standards as well as the health department requirements
- Attend and participate in staff meetings
SKILL REQUIRED
- Knowledge of food preparation and willingness to learn
- Team Worker
- Reliable
- Supervisory Skills
- Organized
- Self Motivated
PHYSICAL REQUIREMENTS
- Able to lift & carry items up to 60 lbs.
- Able to stand for extended periods.
PREP COOK
Reports to: Chef, Lead Cook
PRIMARY FUNCTION
To assist in the preparation, service, and clean up of quality meals for guests and staff
MAJOR RESPONSIBILITIES
- Contribute to the success of Rock Springsâ food service in helping that department meet its objectives
- Prepare menu items as designated by Lead Cook; i.e. salads, vegetables, condiments, hors d'oeuvres, baked goods, etc.
- Setup Buffet, including appropriate garnishes
- Carry out daily cleaning duties are done, as designated
- Contribute to menu planning by communication of ideas to chef and lead cook
- Assist in controlling food cost by rotating stock and maintaining proper storage
- Sweep floors and wipe down tables in dining area, straighten chairs and tables as needed throughout shift
- Understand that job shifts and hours fluctuate with business demands.
- Shifts may include early mornings, late evenings, weekends, and some holidays
- Carry out other duties as requested by management
- Read and understand staff handbook
- Attend and participate in staff meetings
SKILLS REQUIRED
- Basic understanding of food preparation.
- Able to follow recipes
- Team worker
- Reliable
PHYSICAL REQUIREMENTS
- Able to lift and carry objects up to 60 lbs.
- Able to stand for extended periods
