What We Offer:
Competitive compensationHands-on training with industry leadersA focus on quality in everything that we do.Advancement opportunities within a respected restaurant groupA fast-paced, inspiring, and guest-focused environmentRequirements:Who You Are:
You bring more than experience — you bring presence. You’re polished, precise, and committed to delivering memorable dining experiences.
Our ideal candidates possess:
A deep commitment to hospitality and service excellenceAdvanced culinary or service skills in a fine dining settingPoise, charisma, and professional charmStrong attention to detail and a collaborative spiritA passion for creating exceptional guest momentsPlease note that candidates must possess the required certifications, as mandated by state and local laws, as a condition of employment with Innovative Dining Group.
Along with a resume, please bring with Health Card/Food Handler and TAM card/Alcohol Awareness
What You’ll Do:
A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company.
Your Key Responsibilities:
Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service.Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirementsAssist the Executive Chef in creating weekly work schedules for the hourly back-of-house employeesDirect kitchen employees with food production and use a hands-on style approach when executing the lineResponsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standardsAssemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after serviceSet up production cycles, ensure proper inventory levels are available, and replenish items as necessaryParticipate with recipe development and maintain the in-house core recipe filesConduct departmental orientation of new employees and participate in performance evaluationsMonitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderlinessFile all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing)Create a positive work environment for our employees through friendly, caring and professional communicationEmbody and deliver on exceptional service and hospitalityRequirements:What we are looking for:
Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role.Bilingual in English and Spanish a plus!Must have basic knowledge of computers, computer programs, and technology in general.Must be eighteen (18) years of age or older.Possess a strong familiarity with food service regulations and proper food handling proceduresDemonstrate strong operational skills and impeccably high standards of serviceMust possess a valid Food Handler Card at the time of hire.Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS SystemsExpected to continue self-education of food trends through networking, books and periodicalsProvide excellent customer service skills and the ability to remain calm and composed under pressureBe able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic.Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports.Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds.We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.
Read LessJoin the Sushi Roku/BOA Steakhouse Team - Now Hiring an Assistant General Manager
Sushi Roku/BOA Steakhouse Manhattan Beach is looking for enthusiastic, hard-working Manager to join our dynamic team!
What You’ll Do:
An Assistant General Manager provides leadership and ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence.
Your Key Responsibilities:
Assist the General Manager with staffing, training and development for all hourly front-of-house employeesEnsure that company standards are being met by communicating effectively with our employees and consistently reinforcing our policies and proceduresReinforce company rules at all times, including uniform, grooming and timeliness of employeesOversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staffAssist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statementsAid the General Manager in investigating and resolving guest complaintsOversee restaurant repairs and preventative maintenance to ensure optimum operational efficiencyEnsure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff membersEmbody and deliver on exceptional service and hospitalityRequirements:What we are looking for:
3 years of previous and relevant experience in a high-end, high-volume restaurant.Must be twenty-one (21) years of age or older.Possess a strong familiarity with food service regulations and proper food handling procedures.Demonstrate strong operational skills and excellent customer service skills.Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems.Be a creative thinker who can run the restaurant while generating new sources of revenue.Have the ability to remain calm and composed under pressure.Excellent communication skills, both written and verbal.Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.At the time of hire, must have a valid Food Handler Card and Alcohol Awareness Training CertificateBe able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.Be able to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.
Read LessAn Assistant General Manager provides leadership and ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The AGM creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence.
Your Key Responsibilities
Assist the General Manager with staffing, training and development for all hourly front-of-house employeesEnsure that company standards are being met by communicating effectively with our employees and consistently reinforcing our policies and proceduresReinforce company rules at all times, including uniform, grooming and timeliness of employeesOversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staffAssist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statementsAid the General Manager in investigating and resolving guest complaintsOversee restaurant repairs and preventative maintenance to ensure optimum operational efficiencyEnsure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff membersEmbody and deliver on exceptional service and hospitalityRequirements:What we are looking for:
3 years of management experience in a high-end, high-volume restaurant.Possess a strong familiarity with food service regulations and proper food handling proceduresProficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS SystemsBe a creative thinker who can run the restaurant while generating new sources of revenueDemonstrate strong operational skills and impeccably high standards of serviceDemonstrate excellent customer service skills and the ability to remain calm and composed under pressureBe able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic.Knowledge of Japanese cuisine a plus.Must be twenty-one (21) years of age or older.Must possess a valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire.Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.Must be able to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.Innovative Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law.
Read LessJOB SUMMARY
A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to:
Have an extensive knowledge of our restaurant’s food offerings and beverage programPossess a strong familiarity with food service regulations and proper food handling proceduresDemonstrate strong operational skills and impeccably high standards of serviceAssist the General Manager with staffing, training and development for all hourly front-of-house employeesEnsure that company standards are being met by communicating effectively with our employees and consistently reinforcing our policies and proceduresReinforce company rules at all times, including uniform, grooming and timeliness of employeesOversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staffAssist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statementsAid the General Manager in investigating and resolving guest complaintsOversee restaurant repairs and preventative maintenance to ensure optimum operational efficiencyEnsure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff membersProficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS SystemsBe a creative thinker who can run the restaurant while generating new sources of revenueDemonstrate excellent customer service skills and the ability to remain calm and composed under pressureEmbody and deliver on exceptional service and hospitalityKnowledge of Japanese cuisine is a plus!Requirements:QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be twenty-one (21) years of age or older.
EDUCATION and/or EXPERIENCE
3 years of previous and relevant experience in a high-end, high-volume restaurant.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers and guests.
MATHEMATICAL SKILLS
Ability to perform basic mathematical functions as relates to the essential functions of the job.
REASONING ABILITY
Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations.
CERTIFICATES, LICENSES, REGISTRATIONS
It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Must have upon hire.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description has been approved by the Company. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.
We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.
Read LessBOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Scottsdale.
An Executive Chef is a highly skilled professional cook who oversees the kitchen operations, supervises the kitchen staff and ensures that all food production workers perform their duties in accordance with the standards established by the company. This position is responsible for the food that comes out of a kitchen, from conception to execution. The Executive Chef creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to:
Direct staffing, training, and evaluation of kitchen employees in accordance with our policies and proceduresTeach proper cooking techniques to guarantee that all guests receive outstanding food products made per our restaurant specifications and standardsTrain and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habitsManage training for the Chef de Cuisine to ensure the development of their leadership and culinary skillsPlan and coordinate daily menus and continuously work to fine-tune recipe specificationsAssist in the ongoing development of the culinary quality of our seafood, menus and recipes while maintaining and developing unit core recipe programOversee purchasing of food and related items including finding sources for new productsEnsure that all food and beverage products meet company standards and specificationsResponsible for food and labor costs and other related restaurant expensesMaintain a clean and safe work environment through timely repair and upkeepEnsure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff membersFulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperworkCollaborate closely with the General Manager to achieve financial success and to drive a standard of excellenceExpected to continue self-education of food trends through networking, books and periodicalsCreate a positive work environment for our employees through friendly, caring and professional communicationEmbody and deliver on exceptional service and hospitalityRequirements:QUALIFICATIONS
3 to 5 years’ experience as an Executive Chef in a high-volume upscale restaurant.Possess a strong familiarity with food service regulations and proper food handling proceduresMust be twenty-one (21) years of age or olderCompletion of a post-secondary culinary arts programStrong operational skills and impeccably high standards of serviceDemonstrate excellent customer service skills and the ability to remain calm and composed under pressureMust be able to communicate clearly and effectively with employees, dining room staff and guestsAbility to read, analyze, and interpret common scientific measurements, recipes, and financial reportsProficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS SystemsMust have a valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire.Ability to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Be able to frequently stoop, kneel, or crouch.Must be able to lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 poundsWe are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.
Read LessBOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Scottsdale.
We're seeking a visionary General Manager to lead our team and drive excellence across every facet of the operation. This is a unique opportunity for a dynamic leader with a passion for hospitality, an eye for detail, and a proven track record of success in high-volume, upscale dining environments. If you're ready to shape the next chapter of a celebrated brand, we want to meet you.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to:
Direct staffing, training and development for all front-of-house employees and management positions in accordance with our policies and proceduresResponsible for oversight of management and creating weekly staff schedules for front-of-house employeesDevelop and execute new restaurant initiatives and service protocols with approval of Ownership and HREnsure that company standards are being met by communicating effectively with our employees and consistently reinforcing our policies and proceduresResponsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems.Supervises management of Restaurant Managers and hourly front-of-house employees, responsible for the overall direction, coordination, and evaluation of the back of house and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.Investigate and resolve guest complaints in conjunction with the Restaurant Manager on dutyOversee restaurant repairs and preventative maintenance to ensure optimum operational efficiencyEnsure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff membersFulfill all record keeping and administration requirements including financial statements, invoices, employee paperworkManage payroll and tip reportingCreate a positive work environment for our employees through friendly, caring and professional communicationEmbody and deliver on exceptional service and hospitalityRequirements:QUALIFICATIONS
5 years of experience as a General Manager in a high-end, high-volume restaurant.Demonstrate excellent customer service skills and the ability to remain calm and composed under pressureMust be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor, and have a strong work ethic.Must be twenty-one (21) years of age or older.Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS SystemsMust be able to communicate clearly and effectively with employees, dining room staff and guests. Must be able to facilitate the communication process.Must have upon hire a valid Food Handler Card and Alcohol Awareness Training Certificate.Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.Must be able to lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds.We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.
Read LessInnovative Dining Group (IDG), the acclaimed hospitality company behind iconic restaurant brands including BOA Steakhouse, Sushi Roku, and Katana, is bringing its signature energy and culinary innovation to Napa Valley this Summer!
Known for creating trend-setting dining destinations that blend exceptional cuisine, striking design, and vibrant social atmosphere, IDG is expanding into luxury resort dining with a dynamic new culinary partnership at Casa Mani Resort Napa Valley.
At this newly transformed resort in the heart of wine country, IDG is developing a collection of elevated dining experiences rooted in seasonality, craftsmanship, and modern technique. From a signature steakhouse to lively social spaces and locally driven offerings, each concept reflects IDG’s commitment to bold flavor, high-quality ingredients, and unforgettable guest experiences. This is a unique opportunity to join one of Napa Valley’s most anticipated culinary destinations.
JOB SUMMARY
A Busser is responsible for the grooming of the entire restaurant and its perimeters, resets tables in a speedy and professional manner and supports servers and service staff with guest service, restaurant cleanliness and clearing tables.
ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to:
Knowledgeable about our restaurant’s food offerings and beverage programObtain service area assignments at the beginning of each shiftClear tables, take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washingRemove used tableware between courses and provide tableware for next courseBetween seatings, promptly clean, reset and arrange tabletops, chairs and booths and clean floor as requiredRespond appropriately to guest requests and promptly communicate all requests to serverCommunicate with servers and hosts to ensure efficient seating and table utilizationAssist servers as needed with food delivery, especially with large parties and during peak periodsInspect assigned restroom every 30 minutes and clean as neededPerform station opening/closing and side work duties for each shiftBe available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisorCreate a welcoming environment for guests by greeting them, thanking them, and saying “good-bye”Demonstrate excellent customer service skills and the ability to remain calm and composed under pressureEmbody and deliver on exceptional service and hospitalityRequirements:QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older.
EDUCATION and/or EXPERIENCE
2 years previous experience in a high-end, high-volume restaurant.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to communicate effectively with co-workers.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
REASONING ABILITY
Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations.
CERTIFICATES, LICENSES, REGISTRATIONS
It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Must have upon hire.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.
We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.
Read LessInnovative Dining Group (IDG), the acclaimed hospitality company behind iconic restaurant brands including BOA Steakhouse, Sushi Roku, and Katana, is bringing its signature energy and culinary innovation to Napa Valley this Summer! Known for creating trend-setting dining destinations that blend exceptional cuisine, striking design, and vibrant social atmosphere, IDG is expanding into luxury resort dining with a dynamic new culinary partnership at Casa Mani Resort Napa Valley.
At this newly transformed resort in the heart of wine country, IDG is developing a collection of elevated dining experiences rooted in seasonality, craftsmanship, and modern technique. From a signature steakhouse to lively social spaces and locally driven offerings, each concept reflects IDG’s commitment to bold flavor, high-quality ingredients, and unforgettable guest experiences.
What You’ll Do:
A Pastry Cook is responsible for the preparation of recipes according to guidelines and timelines.
Your Key Responsibilities:
Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and proceduresAlways comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and proceduresFollowing the recipes to prepare a variety of deserts Portion food products prior to cooking according to standard portion sizes and recipe specificationsMonitor and aide control of food wastePerform station opening/closing and side work duties for each shiftPromptly report equipment issues and food quality problems to the Restaurant Manager on dutyMaintain a clean and sanitary workstation.Demonstrate excellent customer service skills and the ability to remain calm and composed under pressureEmbody and deliver on exceptional service and hospitalityRequirements:What we are looking for:
2 years previous and relevant experience in a high-end, high-volume restaurantAbility to multi-task and work efficiently under pressurePossess a strong familiarity with food service regulations and proper food handling proceduresStrong communication skills, both with guests and teammatesA positive, upbeat attitude with a strong work ethicFlexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurantA valid Food Handler Card (must have upon hire)Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding roleMust be 18 years or olderWe are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond. Read LessInnovative Dining Group (IDG), the acclaimed hospitality company behind iconic restaurant brands including BOA Steakhouse, Sushi Roku, and Katana, is bringing its signature energy and culinary innovation to Napa Valley this Summer! Known for creating trend-setting dining destinations that blend exceptional cuisine, striking design, and vibrant social atmosphere, IDG is expanding into luxury resort dining with a dynamic new culinary partnership at Casa Mani Resort Napa Valley.
What You'll Do:
As a Polisher, you will ensure the cleanliness of all restaurant glassware.
Your Key Responsibilities:
Polish glasswarePlace polished glassware on a rackPerform station opening/closing and side work duties for each shiftBe available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisorDemonstrate excellent customer service skills and the ability to remain calm and composed under pressureEmbody and deliver on exceptional service and hospitalityRequirements:What we are looking for:
Previous and/or relevant experience in a high-end, high-volume restaurant is a plusAbility to multi-task and work efficiently under pressureAbility to communicate clearly and effectively with co-workersA positive, upbeat attitude with a strong work ethicFlexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurantA valid Food Handler Card (must have upon hire)Ability to work standing for long periods, lift up to 5 lbs, and manage a physically demanding roleMust be 18 years or olderWe are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.
Read Less