Careers

Servers & On-Course Attendant

Email Resumés to: [email protected]

Job Summary

The Server, under the direction of the Executive Chef or Direct Supervisor, will primarily be responsible to adhere to and enforce all appropriate workplace regulations, compliance, and legislation regarding health and safety, food preparation standards, and company policies and procedures. This position will be continually aware of and maintain the highest standards of professionalism by following the company dress code and/or wearing the company uniform. This role will also maintain a professional appearance, demeanour, and attitude at all times.

Job Duties

• Greet customers with a smile and answer their questions as required
• Proactively attend to customer complaints in a professional manner and inform supervisor
• Maintain familiarity and education with the composition of all menu items
• Advise customers on food and beverage choices, making suggestions when necessary
• Place orders from customers and ensure these are given to the appropriate person to execute
• Check identification of customers to make sure they meet the age requirements for the purchase of alcohol
• Clean agreed designated areas in accordance with laid-down procedures, morning or evening checklists, and hygiene requirements
• Clean tables and ensure they are cleaned as soon as it is apparent that customers have finished their food or drink with an acceptable balance between speed, yet allowing customers to finish their meal without feeling rushed
• Compile and balance cash receipts at the end of the day/shift, administer tips and gratuities in a fair and equitable manner
• Set tables according to established standards, ensuring that all items used are clean, undamaged and in a good state of repair
• Assist with the preparation of menus and daily specials
• Assist wait and kitchen staff as needed during peak times
• Help to raise the standards within the restaurant and bring new concepts forth to supervisor

Job Requirements

• Must be 18 years of age and have valid Pro-Serve
• Working knowledge of food services industry principles, methods, practices, and techniques
• Ability to analyze and interpret the needs of customers and offer the appropriate options, solutions, and resolutions required
• Ability to effectively communicate both verbally and in writing
• Ability to prioritize and manage conflicting demands
• Ability to work individually as well as part of a team
• Demonstrated time management skills
• High flexibility with strong interpersonal skills that allow one to work effectively in a diverse environment

Compensation & Work Conditions

• Starting at $15.00/hr (based on experience) + pocketed tips
• Flexible hours including nights, weekends, and holidays
• Extended periods of standing, and other physically demanding conditions
• High levels of stress and pressure
• Occasional overtime

Sous Chef / Line Cook / Prep Cook / Dishwasher

Email Resumés to: [email protected]

Job Summary

The Line Cook/ Prep Cook/ Dishwasher, under the direction of the Executive Chef or Direct Supervisor, will primarily be responsible to adhere to and enforce all appropriate workplace regulations, compliance, and legislation regarding health and safety, food preparation standards, and company policies and procedures. This position will be continually aware of and maintain the highest standards of professionalism by following the company dress code and/or wearing the company uniform. This role will also maintain a professional appearance, demeanour, and attitude at all times.

Job Duties

• Maintain familiarity with the composition of all menu items
• Ensure all kitchen equipment and tools are being used safely and according to the provided direction
• Ensure food is handled, stored, and cooked according to health and safety standards, and that proper cleanup occurs to meet health regulations
• Clean agreed designated areas in accordance with laid-down procedures, morning or evening routines, and hygiene requirements
• Assist with the preparation of menus and daily specials
• Help to raise the standards within the restaurant and bring new concepts forth
• Greet customers with a smile and answer their questions as required

Job Requirements

• Must be at least 16 years of age
• Working knowledge of food services industry principles, methods, practices, and techniques
• Ability to effectively communicate both verbally and in writing
• Ability to prioritize and manage conflicting demands
• Ability to work individually as well as part of a team
• Demonstrated time management skills
• High flexibility with strong interpersonal skills that allow one to work effectively in a diverse environment

Compensation & Work Conditions

• Dishwasher/Prep Cooks: Starting at $15.00/hr (based on experience)
• Line Cooks: Compensation based on skills and experience
• Flexible hours including nights, weekends, and holidays
• Extended periods of standing, and other physically demanding conditions
• High levels of stress and pressure
• Occasional overtime