-  Prepares food to specifications before, during, and after hours of operations

-  Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, and quality standards

-  Retrieves food products and other items from storage areas including freezers, walk-in coolers, basements, dish areas, etc., that are necessary for preparation

-  Prepare equipment, small wares, plate ware, food ingredients, garnishes and supply items needed for effective operation of the station. Reports any problems or discrepancies to Sous Chef/Exec Chef on a timely basis

-  Rotates and restocks all pantry food items, condiments, plateware, smallware's, equipment and supplies throughout the shift to ensure first in and first out (FIFO) procedures and sufficient stock and back-up levels for the demands of the business

-  Prior to the start of the shift, checks the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallware's to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels

-  Assists other kitchen personnel in food preparation and side work according to prep lists

-  Correctly completes all station closing duties at the end of each shift. Assists Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanliness

-  Maintains the highest degree of sanitation, cleanliness, and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls, and shelving

-  Uniform meets restaurant requirements and is maintained and clean

-  Practices positive personal hygiene and cleanliness habits during all work shifts

-  Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Sous Chef/Exec Chef

-  Performs all additional duties as assigned

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE PREP COOK WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

-   Accountability

-   Adherence to Policy

-   Attitude

-   Confidentiality

-   Development

-  Job skills knowledge

-  Judgment

-  Organization

-  Productivity

-  Punctuality

-  Quality of work

-  Teamwork

-  Verbal communication

-  Working relationships

-  Written communication

-  Experience as a pantry, prep, or line cook in a fast paced, high volume, premium casual restaurant preferred

-  Experience with fresh products preferred

-  Minimum 100 covers per shift

-  Must be able to taste to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products

-  Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke

-  Ability to access and operate business applications for communication with fellow team members (i.e. email, chat/text messaging)

-  Must use cut gloves as that is a company requirement for all culinary personnel for safety

-  Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guests

-  Ability to understand communication in English

-  Able to read recipes and instructions in English

-  Position may require work on nights, weekends, and holidays

-  Must be able to lift, handle, and carry food, small wares, equipment, supplies and paper goods at a minimum of 50 pounds

-  Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length

-  Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods

-  Maintains good grooming habits

*Paid parking for all employees. 

This company participates in E-Verify. Please use the links below to view information on the E-Verify process and your rights in relation to E-Verify.

E-Verify Participation Poster

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

- Assist restaurant servers in tasks necessary to maintain their tables and assist their guests throughout the visit.

- Provide friendly, efficient, knowledgeable, and helpful service of food and beverage in accordance with established quality and time standards.

- All SAs should have complete knowledge of the food and bar menus, as well as a complete understanding of host and support staff procedures

- Prepare restaurant tables with special attention to sanitation and set-up

- Assure tabletops and chairs are sanitized as well as floor area around them

- Understand and read a food or beverage order.

- Ensure food is served in accordance with safety standards (e.g., proper temperature)

- Confirm that each order has appropriate preparation, plate/glassware, garnish, presentation, necessary serving utensils and is complete before taking it to a guest.

- Must say the name of food and beverages delivered to guests.

- Carry dishes from bars and tables to kitchen dish area

- Maintain a good rapport with the FOH & BOH management teams

- Inform management of any complaint, comments, or incidents

- Ability to communicate effectively with guests, Team Members, and Management in both written and verbal form

- Respond to Guest inquiries and requests in a courteous, knowledgeable, and polite manner

- Maintain line of sight/atmosphere control by circulating through your work areas throughout shift

- Keep all tabletops, floors, and service areas clear/free of dirty glasses, and any unnecessary items throughout shift

- Keep service station and service equipment storage organized

- Ensure daily/nightly/weekly and opening/running/closing duties are completed

- Clean all spills and waste immediately. Sweep and mop as needed. Place all trash in proper receptacles.

- Observe and anticipate guests needs, deliver all items to the guests in a timely and accurate fashion. Must have the ability to manage time effectively with minimum supervision.

- Adhere to all departmental appearance and uniform standards while always maintaining professionalism

- Will follow all company and department policies and procedures, practices, and guidelines.

- Performs other job-related duties as assigned

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE SERVER ASSISTANT WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

- Accountability

- Adherence to Policy

- Appearance

- Attitude

- Dependability

- Development

- Guest satisfaction

- Job skills knowledge

- Judgment

- Productivity

- Punctuality

- Quality of work

- Teamwork

- Working relationships

- Written and Verbal communication

WORKING KNOWLEDGE /EDUCATION/REQUIREMENTS:

- High School Diploma or equivalent required

- Proof of eligibility to work in the United States

- Must be 18+ years of age

- Adhere to and enforce company, local, state, and government specific regulations.

- Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times.

- Ability to stand and exert well-paced mobility for the duration of a scheduled shift

- Must be able to lift up to 25 pounds and/or move objects up to 50 pounds

- Work will include indoor and/or outdoor areas. Must have the ability to withstand high and low temperatures.

- Work may be performed in small areas with a 3 ft. access.

- Schedule could exceed 30 hours per week and may include overtime when approved by management

- Work varied shifts to include days, nights, weekends, and holidays

- Ability to be exposed to day life/nightlife environmental factors including but not limited to second-hand smoke, excessive noise, flashing/strobe lights, and stress levels related to interacting with guests in a fast-paced environment.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: 

- Mix and prepare alcoholic beverages with special attention to sanitation and order

- Attend to customers

- Present bar/restaurant menus and help customers select food/beverages

- Take/serve orders and answer questions or make recommendations for other products

- Collaborate with other bartenders and kitchen/wait staff

- Deal with complaints or problems with a positive attitude

- Issue bills and accept payment

REQUIRED SKILLS:

- Proven bartending experience

- Customer-oriented approach and patience

- Problem solving and decision-making skills

- Hands on experience in cashier duties and money handling

- Excellent people skills

- Responsible and trustworthy

- Attention to cleanliness and safety

EDUCATION/REQUIREMENTS:

- Minimum of 6 months in bar-related positions preferred

- Minimum of 6 months of experience in customer service preferred.

- Excellent verbal and written communication skills.

- High school diploma: food safety training will be considered a plus.

WORK ENVIRONMENT & SCHEDULE:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

- Nightclub, bar, and/ or lounge environment

- Involves some public contact

- Fast paced, high volume, high energy

- Hours may be part-time (less than 30 hours per week)

- Ability to lift, push and pull up to 20 pounds.

- Ability to perform work tasks while bending, stooping, climbing, and reaching. 

- Schedule could exceed 30 hours per week and may include overtime when approved by management.

- Work varied shifts to include days, nights, weekends and holidays.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO-

- Oversees all Front of House lighting and audio visual

- Provides audio and video (A/V) support to venue management and stage entertainment, including coordination of equipment documentation, handling the nightly mixing for the live performances, and coordinating event operations

- Mixes and supports live performances, in addition to the delivery, setup and routine maintenance of audio/video equipment

- Maintains all A/V elements and keeps the A/V booth clean and organized

- Executes stage set-up and tear-down

- Communicates any Issues with entertainment/performers

- Monitors dining room level audio

- Assists in displaying correct TV screen images, logos, visuals, and channel changes

- Completes a summary of show for every set

- Communicates and coordinates event specifics to and with venue management

- Communication of A/V situations and status with venue management

- Maintains high-level of knowledge regarding the company's products and communicates properly to guests

- Adhere to all TC Restaurant Group Standard Operating Procedures

- Assists in stage set-up/tear-down as needed

- Assists as a stagehand when needed

- Report any incidents of theft, vandalism, violations, or guest complaints/incidents

- Performs other job-related duties as assigned

- Ability and knowledge to troubleshoot IP and Coax video systems

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE BARBACK WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

- Accountability

- Adherence to Policy

- Appearance

- Attitude

- Dependability

- Development

- Guest satisfaction

- Job skills knowledge

- Judgment

- Productivity

- Punctuality

- Quality of work

- Teamwork

- Working relationships

- Written and Verbal communication

WORKING KNOWLEDGE /EDUCATION/REQUIREMENTS:

- High School Diploma or equivalent required

- Proof of eligibility to work in the United States

- 1-2 Professional Live Audio Experience 

- Working knowledge of music, acoustics, stage lighting, and video engineering is required

- Maintain a professional, neat, and well-groomed appearance adhering to Company standards

- Work will include indoor and/or outdoor areas. Must have the ability to withstand high and low temperatures

- Work is typically in an area, which may be unusually hot, cold, noisy etc. Work may be performed in small areas witha limited access 

- Tasks are performed from a non-sitting and sitting position

- Constant contact with guests and fellow Team Members is required

- Schedule could exceed 30 hours per week and may include overtime when approved by management

- Work varied shifts to include days, nights, weekends, and holidays

- Ability to be exposed to day life/nightlife environmental factors including but not limited to second-hand smoke, excessive noise, flashing/strobe lights, and stress levels related to interacting with guests in a fast-paced environment.

-  Experiencia como encargado de despensa o ayudante de chef en un restaurante de servicio completo, de alta cocina o de comida informal preferible.

-  Experiencia con productos frescos preferible.

-  Un mínimo de 100 servicios por turno.

-  Debe ser capaz de degustar (distinguir entre los sabores, las especias, las temperaturas, la sensación en la boca y el olor), de distinguir entre los olores y los aromas en cuanto a su atractivo y nivel de intensidad en todos los productos alimenticios y bebidas.

-  Debe ser capaz de trabajar en un entorno sujeto a frío extremo de 30 °F, temperaturas por encima de los 100 °F, ruidos fuertes de los equipos y la maquinaria del restaurante y vapores, olores, polvo y humo.

- Capacidad para acceder y operar aplicaciones comerciales para comunicarse con otros miembros del equipo (es decir, correo

   electrónico, chat/mensajes de texto)

-  Debe utilizar guantes de corte como requisito de seguridad de la empresa para todo el personal culinario.

-  Debe ser capaz de comunicarse eficazmente y escuchar atentamente a los supervisores, a otros integrantes del equipo, a los proveedores y a los huéspedes.

-  Debe ser capaz de comunicarse en inglés.

-  El cargo puede exigir el trabajo en horario nocturno, fines de semana y días festivos.

-  Debe ser capaz de levantar, manipular y transportar alimentos, pequeños artículos, equipos, suministros y artículos de papel con un peso mínimo de 50 libras.

-  Debe ser capaz de estar constantemente de pie y de ejercer una movilidad a buen ritmo por períodos de hasta ocho horas.

-  Debe ser capaz de agacharse, arrodillarse, inclinarse, extenderse y ponerse en cuclillas con frecuencia para recibir y almacenar existencias, suministros y equipos, así como para trabajar en la línea durante los períodos de servicio.

-  Debe tener buenos hábitos de aseo personal.

TC Restaurant Group es un empleador que ofrece igualdad de oportunidades.

TRAINING & CERTIFICATION REQUIREMENTS:

Line Cook 1:

- Completes Daily Prep Assignments

- Prepares Salads

- Portions Desserts

- Maintains Cleanliness of Line and Prep Areas

Line Cook 2:

- Ability to meet all requirements for Line Cook 1

- Preparation and cooking of all fried foods

- Ability to operate broiler and oven in accordance with kitchen needs

Line Cook 3:

- Ability to meet all requirements for Line Cook 2

- Correctly preps, seasons, and cooks all entrees, specifically meat, poultry, and seafood.

- Assists Chefs in cutting meat while following specifications and quality standards

- Responsible for overseeing the sauteing and grilling stations.

ESSENTIAL FUNCTIONS/SKILLS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

- Reports to work on time and is on the prep station as indicated on the work schedule

- Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards

- Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to TCRG standards of quality, presentation, and timing

- Prepare equipment, small wares, plate ware, food ingredients, garnishes and supply items needed for effective operation of the station. Reports any problems or discrepancies to Sous Chef/Exec Chef on a timely basis

- Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business

- Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels

- Assists other kitchen personnel in food preparation and side work according to prep lists

- Communicates and coordinates with the food runners to ensure that all food product is prepared and ready for service at the correct time

- Correctly completes all station closing duties at the end of each shift. Assists Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanliness

- Maintains the highest degree of sanitation, cleanlinesss, and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls and shelving

- Uniform meets restaurant requirements and is maintained and clean

- Practices positive personal hygiene and cleanliness habits during all work shifts

- Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Sous Chef/Exec Chef

- Performs all additional duties as assigned

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE LINE COOK I WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

- Accountability

- Adherence to Policy

- Attitude

- Confidentiality

- Development

- Job skills knowledge

- Judgment

- Organization

- Productivity

- Punctuality

- Quality of work

- Teamwork

- Verbal communication

- Working relationships

- Written communication

EDUCATION/WORKING KNOWLEDGE/ EXPERIENCE REQUIREMENTS:

- Experience as a pantry, prep, or line cook in a fast paced, high volume, premium casual restaurant preferred

- Experience with fresh products preferred

- Minimum 100 covers per shift

- Ability to access and operate business applications for communication with fellow team members (i.e. email, chat/text messaging)

- Must be able to taste to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products

- Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke

- Must use cut gloves as that is a company requirement for all Culinary personnel for safety

- Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guests

- Ability to understand communication in English

- Position may require work on nights, weekends, and holidays - Must be able to lift, handle, and carry food, small wares, equipment, supplies and paper goods at a minimum of 50 pounds

- Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length

- Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods

- Maintains good grooming habit

- Organizar en el lavavajillas todos los platos, la cristalería y demás utensilios de cocina que estén sucios.

- Cambiar el agua del lavavajillas cada hora.

- Enrollar y desenrollar las alfombras para limpiar el piso.

- Operar el lavavajillas industrial.

-  Lavar a mano la cristalería y otros utensilios, si es necesario.

-  Vaciar y limpiar todos los recipientes de basura.

-  Limpiar diariamente las máquinas de té helado, café y otras que se especifiquen.

-  Rotar los platos para reducir el desgaste de los recursos.

-  Limpiar el almacén de platos.

-  Seguir las políticas de saneamiento en todo momento.

- Capacidad para acceder y operar aplicaciones comerciales para comunicarse con otros miembros del equipo (es decir, correo

   electrónico, chat/mensajes de texto)

-  Prestar asistencia al ayudante de chef y al resto del personal de cocina cuando sea necesario, especialmente en las horas pico.

-  Realizar trabajos de apertura, cierre y otras funciones.

-  Limpiar de inmediato los derrames y recoger los vidrios rotos.

-  Informar cualquier problema de saneamiento o de conserjería a la parte correspondiente.

-  Realizar otras tareas relacionadas con el trabajo que se le asignen.

-  El cargo implica un trabajo intenso y puede que tenga que levantar objetos pesados.

-  Excelente pensamiento crítico y gestión del tiempo.

-  Capacidad para manejar maquinaria industrial y transportar cargas de hasta 25 libras.

-  Disposición a trabajar de pie en un ambiente caluroso y húmedo por turnos de 8 horas.

-  Este cargo requiere que el empleado se siente, escale, se agache y se arrodille.

-  El empleado deberá tolerar mucho tiempo de pie.

-  Capaz de levantar hasta 25 libras o mover objetos de hasta 50 libras.

-  Capaz de realizar varias tareas dada la magnitud del restaurante.

KEY RESPONSIBILITIES AND ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

- Organize all dirty dishes, glassware, cooking utensils, etc. into a dishwasher

- Ensure that the water in the dishwasher is taken out on an hourly basis

- Responsible for rolling/unrolling mats in order to clean floors

- Operate the industrial dishwasher

- Wash glassware and other implements by hand when necessary

- Empty and clean all trash receptacles

- Clean iced tea, coffee and other specified machines daily

- Rotate dishes to reduce wear and tear on resources

- Clean dish storage - Follow sanitation policies at all times

- Provide assistance to prep cook and other kitchen staff as needed, especially during peak times

- Perform opening, closing and side work

- Clean up spills or broken glassware immediately

- Report any sanitation or janitorial issues to appropriate party

- Performs other job-related duties as assigned.

EDUCATION/WORKING KNOWLEDGE/ EXPERIENCE REQUIREMENTS:

- Position may be labor intensive and may require heavy lifting

- Excellent critical thinking and time management skills

- Ability to operate industrial machinery and carry loads up to 25 lbs.

- Ability to access and operate business applications for communication with fellow team members (i.e. email, chat/text messaging)

- Willingness to work in hot, humid environment and on your feet for 8-hour shifts

- This position requires the employee to sit, climb, stoop, kneel

- The employee must tolerate long periods of being on their feet - Must be able to lift up to 25 pounds and/or move objects up to 50 pounds

- Be able to multitask due to the high volume of the restaurant

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE DISHWASHER WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

- Accountability

- Adherence to Policy

- Attitude

- Confidentiality

- Development

- Job skills knowledge

- Judgment

- Organization

- Productivity

- Punctuality

- Quality of work

- Teamwork

- Verbal communication

- Working relationships

- Written communication 

*Paid parking for all employees. 

This company participates in E-Verify. Please use the links below to view information on the E-Verify process and your rights in relation to E-Verify.

E-Verify Participation Poster

TC Restaurant Group is an Equal Opportunity Employer.