Tasting Room Server

The Tasting Room Server plays a critical role in providing a positive experience for customers for their onsite visits. They will work directly with the Tasting Room Manager in the following role.

Job Duties will include:

· Providing a premium customer experience in a fast-paced, bustling environment; Ensuring all guests are welcomed upon arrival and are provided with a proper overview of the brewery’s menu and draft list.

· Providing the service of beer and food in both a table and bar service environment

· Keeping the tasting room pristine, via performing daily cleaning list activities, along with opening and closing procedures.

· Ensuring the can fridge and merchandise wall is consistently stocked.

· Serving both onsite private and public events, including for example: corporate events, beer dinners

Required Job Qualifications: 

· Commitment to quality work in all tasks 

· 1-2 years of previous restaurant serving experience

· Passion for beer and customer service 

· Positive attitude 

· Able to work well in a team environment 

Line Cook

Working under the direction of the Executive Chef, the line cooks primary duty is to complete prep work, set up their station, and execute service in a timely manner. Additionally, the line cook will maintain a clean and safe work area throughout service, and assist in opening/closing duties.

Responsibilities:

• Ensure ingredients and final products are fresh and cooked to the Executive Chef’s specifications.
• Follow recipes, including measuring, weighing and mixing ingredients.
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.
• Present, garnish and arrange final dishes.
• Maintain a clean and safe work area, including handling utensils, equipment and dishes.
• Handle and store ingredients and food.
• Maintain food safety and sanitation standards.

Qualifications for Line Cook:

• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.
• Ability to work as part of a team, collaborating on complex dishes.
• Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and occasionally customers.
• Calm demeanor to work in a high-stress, fast-paced environment .
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike.
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant.
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing.
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts.