Market District Jobs (3)

JOB DESCRIPTION

Job Summary

Restaurant Servers are key players in making sure each guest receives their order promptly and accurately, and leaves with a smile and a memory of unparalleled service.

You are a team player at heart. You know that you are only successful when those around you are set up for success. You are eager to be part of an amazing group and have the ability to inspire those around you.

Job Description

• Experience Required : 0 to 6 months
• Experience Desired : Prior experience in restaurant or related field; Prior Fresh food experience helpful; Working with Bailer, compactor, - only if age appropriate
• Education Desired : No High School diploma required
• Lifting Requirement : Up to 50 pounds
• Age Requirement : At least 18 years of age

Job Responsibilities

• Maintain safety as the top priority for our Team Members, guests and products.
• Provide unparalleled guest service, constantly striving to delight and surprise our guests, vendors and stakeholders.
• Deliver orders to guest tables as directed, and check back in with them throughout their meal to ensure they have everything they need for the best experience possible.
• Display a commitment to learn about food and share food knowledge with fellow Team Members and guests.
• Use product and food knowledge to help customers make gourmet food choices.
• Cultivate a foodie culture by sharing excitement and passion for food.
• Utilize appropriate suggestive selling techniques.
• Provide active sampling opportunities, when appropriate.
• Troubleshoot and solve any order or delivery issues with a smile, and when necessary, direct the guest to the Lead on duty.
• Actively participate in, and promote, an environment which embraces diversity, inclusion and respect for Team Members, customers, vendors and the community.

JOB DESCRIPTION

Job Summary

Our Gourmet Chefs are involved in all aspects of the day-to-day Central Kitchen / Market District operations. They are responsible for food preparation, food quality, merchandising, customer service, and food safety standards.

In addition, they are responsible for maintaining constant food education of associates and customers, and constantly work to increase profitability and promote future growth.

Job Description

• Experience Required : 3 to 5 years
• Experience Desired : Advanced Culinary Degree, Bachelors Degree; Culinary Awards or accreditation; Food Safety Awareness
• Education Desired : Associates Degree
• Lifting Requirement : Up to 50 pounds

Job Responsibilities

• Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.
• Display a commitment to learn about food and share food knowledge with fellow Team Members and customers.
• Actively demonstrate appropriate suggestive selling techniques, and provide active sampling opportunities, when appropriate.
• Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
• Maintain a safe and clean working environment by ensuring that all Food Safety, Food Holding, Temperature, and OSHA standards are met.
• In conjunction with the Kitchen Manager / Prepared Foods Manager, manage inventories weekly. Prepare food ingredients, and products that allow for efficient management of the business.

Assist Department Manager with monthly inventory taking process.

• Meet or exceed budgeted guidelines for food cost percentage. Minimize product waste and ensure that production is followed strictly on a day-to-day basis.
• Maintain accurate department records to ensure documentation of activities is available.
• Participate in the preparation and production of catering and all food areas.
• Monitor adherence to Company policies, procedures, and standards to ensure the Company requirements are met.
• Follow strict recipe and merchandising guidelines to ensure that company direction is followed.
• Participate with the business group in quarterly reviews and training sessions, and other functions at Management's discretion.

JOB DESCRIPTION

Job Summary

The Sous Chef will assist with the ordering of materials and supplies, menu planning, inventory, implementing all sanitation, cost and quality control programs and directing and coordinating the work of others.

A Sous Chef is expected to help provide innovative ideas to stimulate the growth of the business, while meeting or exceeding customer requirements and maximizing company profits.

They will also lead the kitchen in lieu of the Executive Chef, Kitchen Manager or the Prepared Foods Team Leader (depending on the location) and temporarily be responsible for the kitchen.

The Sous Chef will also assist in providing leadership in the kitchen by training, directing and managing kitchen Team Members.

Job Description

• Experience Required : 1 to 3 years
• Experience Desired : Food Safety Awareness; Prior management experience in the Culinary field; Extensive prior prep cook experience.

Must have excellent food prep skills and food product knowledge.; Customer Service Experience

• Education Desired : High school diploma or equivalent
• Certification or Licensing Required : Serv- safe certification a plus
• Travel Required : Regional - Daily, Less than 10%
• Age Requirement : At least 18 years of age

Job Responsibilities

• Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.
• Actively demonstrate appropriate suggestive selling techniques.
• Provide active sampling opportunities, when appropriate.
• Conduct business, at all times, with a clear understanding that customer service is a significant point of difference for our Company.

Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding that the end result is to deliver service in an unparalleled manner.

• Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
• Inspect food and food preparation by both physical and visual inspection to maintain quality and sanitation regulations.
• Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, preparation list, listing cooking times as well as Team Member feedback evaluations so the product can meet or exceed the customer's requirements and promote efficiency of operations and maximize company profits.
• Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.
• To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met.
• Control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget.
• Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports.
• Review financial transactions and monitors departmental budgets by keeping up to date purchase logs and labor estimates as well as reviewing projections and profit and loss statements with the Kitchen Manager.
• Inspect equipment requirements to ensure the company has the needed equipment to ensure the presentation, transportation and safe handling of all food production.