-  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.

-  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.

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

Esta empresa participa en E-Verify. Por favor, utilice los enlaces a continuación para ver información sobre el proceso de E-Verify y sus derechos en relación con E-Verify.

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POSITION SUMMARY: This role’s primary function of Prep Cook Supervisor will be responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized. The ideal candidate believes in showing up on time for work, providing other employees with assistance in the kitchen as needed, and following all sanitary and health-related protocols. All duties are to be performed in accordance with Company policies, practices, and procedures, within the framework of TC Restaurant Group principles.

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

- 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, smallwares, 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 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

- 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 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

- 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

- 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 

POSITION SUMMARY: This roles primary function of Line Cook will be responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized. The ideal candidate believes in showing up on time for work, providing other employees with assistance in the kitchen as needed, and following all sanitary and health-related protocols. All duties are to be performed in accordance with Company policies, practices, and procedures, within the framework of TC Restaurant Group principles.

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, smallware's, 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 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

-  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, 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 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

-  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

-  Prepare drink orders for guests according to specified recipes using measuring systems.

-  Issue, open, and serve wine/champagne bottles.

-  Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools.

-  Prepare fresh garnishes for drinks.

-  Stock ice, glassware, and paper supplies.

-  Transport supplies to bar set-up area.

-  Wash soiled glassware.

-  Remove soiled wares from bar top and tables and place in designated area.

-  Anticipate and communicate replenishment needs.

-  Process all payment methods.

-  Count bank at end of shifts, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.

- Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties.

- Develop and maintain positive working relationships.

- Comply with quality assurance standards.

- Follow company and department policies and procedures; report accidents, injuries, and unsafe work conditions to manager; ensure uniform and personal appearance are clean and professional; wear nametag; maintain confidentiality of proprietary information; protect company assets; and complete safety training and certifications.

- Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

- Have access to reliable transportation and follow attendance policy

- Performs other job-related duties as assigned  

-   High School Diploma or equivalent required

-   Proof of eligibility to work in the United States

-   Must be 21+ years of age

-   Must have required work cards

-   Minimum of 6 months in bar-related positions preferred

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

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

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

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

-   Work is typically in an area which may be unusually hot, cold, noisy etc. Work may be performed in small areas with a 3 ft. access.

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

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

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

-   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.

-  Prepare restaurant tables with special attention to sanitation and order

- Attend to customers 

- Present restaurant menus and help customers select food/beverages

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

- Collaborate with other restaurant servers and kitchen/bar staff

- Deal with complaints or problems with a positive attitude

- Issue bills and accept payment

- Making proficient sales transactions - using a point-of-sale system.

- Properly checks I.D.s - for guests who appear to be under 30 years old.

- Demonstrating responsible alcohol service.

- Demonstrating impeccable product knowledge.

- Suggestively sells using proven techniques.

- Satisfying any/all needs of the guests - regularly double checking back with guests throughout their experience.

- Maintaining a clean & organized station - including pre-bussing & table maintenance.

- Performing opening, closing & side duties - setting up/breaking down station, refilling condiments, cleaning ashtrays, etc.

- Demonstrating knowledge of all table/station numbers.

- Directing guests to areas & restrooms.

- Creating memorable experiences.

- Performs other job-related duties as assigned  

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

- Greet incoming and departing guests warmly with a genuine smile and eye contact.

- Inform guests of current promotions & who will be serving them.

- Be alert and observant in the dining room to assist servers by informing them of patron needs.

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

- Collaborate with servers, food runners, and bar staff to support best in class service.

- Work with complaints or problems with a positive attitude.

- Promote loyalty from customers.

- Maintain a tidy and clean entry and greeting area.

EDUCATION/REQUIREMENTS:

- High School Diploma or equivalent preferred.

- 18+ years of age

- Minimum of 6 months in restaurant and/or host related positions preferred

- Minimum of 6 months of experience in customer service preferred

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.

- Involves constant public contact.

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

- 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.

TC Restaurant Group is an Equal Opportunity Employer.

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.

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

- Greet incoming and departing guests warmly with a genuine smile and eye contact.

- Suggest items, lend opinions, and provide merchandise information.

- Be alert and observant on the sales floor to assist with guest needs.

- Work with complaints or customer refunds with a positive attitude and professionalism.

- Manage financial transactions and process payments in the POS system.

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

- Keep sales floor neat and well-stocked.

- Maintain organization of stock rooms and accurately track inventory.

REQUIRED SKILLS:

- Customer-oriented approach and patience

- Excellent people skills

- Hands on experience in cashier duties and money handling

- Responsible and trustworthy

- Attention to detail and strong organization skills.

EDUCATION/REQUIREMENTS:

- Minimum of a High School Diploma or equivalent.

- Minimum of 6 months in retail related positions preferred.

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

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 constant public contact.

- Fast paced, high volume, high energy

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

- 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.

TC Restaurant Group is an Equal Opportunity Employer.

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.

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*This is a tipped position with a standard hourly pay rate of $12.00 per hour. The pay-range of $30-$35 per hour is the combined hourly wage with an average of tip out per hour for current Server Assistants. 

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 guest

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

- 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.

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

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

-  Provide professional and friendly guest services. Respond to Guest inquiries and requests in a courteous and polite manner

-  Adhere to all TC Restaurant Group Standard Operating Procedures

-  Keep bar top clean and free of dirty glasses, dirty ashtrays, trash, etc. throughout shift. Keep back bar clean and organized

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

-  Maintain opening/closing liquor, beer, wine, and consumables par

-  Ensure proper rotation of all liquor, beer, wine, and consumable items

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

-  Assist with loading/unloading of miscellaneous equipment, such as boxes, food, and beverage product

-  Responsible for ensuring all stocking is complete, and any shortage of stock is reported-          Polish and wash glassware throughout shift. Prepares all mixes and garnishes

-  Recognize and acknowledge when Guests are becoming intoxicated and/or are intoxicated

-  Monitor potentially intoxicated and/or disruptive Guests and promptly bring to a manager’s attention

-  Comply with all safety and health department procedures as well as Company and/or departmental policies/procedures

-  Comply with all state and federal liquor laws

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

-  Performs other job-related duties as assigned 

- High School Diploma or equivalent required

- Proof of eligibility to work in the United States

- 21+ years of age

- Possession of or the ability to possess all state required work cards

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

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

- Knowledge of basic bar and restaurant operations and liquor, beer, and wine brand names

- Knowledge of drink recipes and proper garnish, cutting, and presentation

- Proper lifting techniques, Inventory, and stock rotation

- Entry level of high-volume bar, restaurant, and nightlife operations

- 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 with a 3 ft. access.

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

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

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

- 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.

-  Sweep and mop floors in assigned areas

-  Clean and sanitize equipment in assigned areas

-  Monitoring, cleaning, and emptying trash cans

-  Collect debris such as but not limited to cups, cans, and flatware.

-  Ensure all floors are clean of debris and trash

-  Complete all housekeeping tasks as directed by Management

-  Adhere to safety, health, and environmental policies and procedures

-  Monitor the use and inventory of maintenance supplies and equipment

-  Performs other job-related duties as assigned 

- 18+ years of age

-  High School Diploma or equivalent required

-   Proof of eligibility to work in the United States

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

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

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

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

-  Work is typically in an area, which may be unusually hot, cold, noisy etc. Work may be performed in small areas with a 3 ft. access.

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

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

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

-  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.

TC Restaurant Group is an Equal Opportunity Employer.

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

IER Right to Work Poster