SERVER – daytime availability required

The Server will assist the restaurant kitchen staff in providing our customers with the best possible experience by delivering top quality service and the highest level of cleanliness.

Responsibilities:

• Taking guest orders
• Processing accurate cash/receipts
• Promoting specials, describing menu items
• Running food and beverages
• Clearing and setting tables
• Opening and closing duties (tidying, sweeping, mopping etc.)

Qualifications:

• Positive, customer-focused attitude
• Attention to detail, strong organizational skills and time management
• As our restaurant is a licensed facility all applicants must be 18 years of age or older. ‘Pro Serve’ certification is also required (can be obtained online for a small fee).

LINE COOK

The Line Cook will assist the ‘Branches’ restaurant kitchen staff in day to day food preparation and will be essential in supporting the ongoing responsibilities of the kitchen.

Responsibilities:

• Cooking, prepping and assembling a variety of dishes
• Washing, slicing, trimming and weighing of food to ensure quality and portion control standards
• Ensure the kitchen, work surfaces and floors are kept clean at all times
• Follow correct food, hygiene and safety standards

Qualifications:

• Previous kitchen experience
• Ability to work in fast paced environment
• Ability to work independently without supervision according to tight production schedules
• A sound knowledge of hygiene and safety standards in the kitchen and the discipline to enforce those standards