Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including detergent stage area, strives to keep floor dry.
• Mops floors.
• Works as a team with all personnel.
• Performs other related duties as assigned by a manager

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.

 DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.

 DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing and must possess good communication skills. Is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guest and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience.
• Points out point of sale as advertised on each table and informing the guest their server’s name.
• Reads the dining room for potential problems areas and attends to needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20 minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
• Manages special seating request of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Performs other related duties as assigned by a managers

Knowledge:

Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
• Running of trash to the dumpsters when needed.
• Assisting with mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including detergent stage area, strives to keep floor dry.
• Mops floors.
• Works as a team with all personnel.
• Performs other related duties as assigned by a manager

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

May assist server assistant (busser) with stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Requirements / Duties:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout shirt and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.

Knowledge

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

• Must be hard working, self-motivated and prideful of quality work.
• It is important to be organized and have good time management skills.
• Will require recording of meat weights, cutting meat to specifications and determining yields.

Requirements/Duties:

• Must be able to stand for long periods of time, lift heavy weights up to 90lbs, work in cold environment, and work by self for long periods of time.
• Basic knowledge of different cuts of beef, basic knife skills, food handlers safety, and basic math functions.
• To record all weights of bulk meat daily and when delivered.
• Cut all meat to the specifications of our different steaks, record cut meat in a log, and determines meat yields.
• Will be responsible for keeping work area clean and sanitary at all times, and will be performing daily steak counts and creating steak pars based off of product mix.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

About Cody’s Original Roadhouse

Cody’s Original Roadhouse is a beloved Florida-based casual dining chain known for its laid-back, family-friendly atmosphere, hearty American fare, ice-cold drinks, and outstanding guest service. We serve hand-cut steaks, fresh seafood, and made-from-scratch sides—all with a side of Southern hospitality.

We’re looking for a high-energy, experienced, and people-focused General Manager (GM) to lead one of our locations and bring our “just plain good food” philosophy to life.

Position Summary

As General Manager, you will be responsible for the overall operations and performance of your Cody’s location. This includes team leadership, guest satisfaction, financial performance, and ensuring a consistent, high-quality experience that aligns with Cody’s brand and culture.

Key Responsibilities

Operations & Leadership

• Oversee daily restaurant operations including food quality, cleanliness, safety, and guest experience.
• Hire, train, mentor, and manage a high-performing front-of-house and back-of-house team.
• Set the tone for a fun, professional, and guest-first culture that reflects Cody’s values.

Guest Service

• Ensure every guest receives an exceptional Cody’s experience from greeting to goodbye.
• Resolve guest complaints quickly and professionally to maintain loyalty.

Financial & Business Performance

• Manage budgets, labor, and food costs to drive profitability.
• Analyze P&L statements, inventory, and other reports to identify improvement opportunities.
• Implement marketing promotions and local store initiatives to increase traffic and sales.

Compliance & Standards

• Ensure compliance with health, safety, and food sanitation regulations.
• Maintain brand standards in food quality, service, and appearance.

Qualifications

• 3+ years of GM experience in a full-service or casual dining restaurant.
• Strong leadership and team-building skills.
• Proven ability to manage operations, control costs, and drive sales.
• Excellent communication, problem-solving, and decision-making skills.
• Knowledge of restaurant POS systems and Microsoft Office Suite.
• Must be able to work evenings, weekends, and holidays as needed.
• Florida Food Manager Certification preferred or willingness to obtain.

What We Offer

• Competitive base salary + performance bonuses
• Comprehensive health benefits
• Paid time off
• Opportunities for advancement within a growing company
• A fun, fast-paced, and family-oriented work environment

Equal Employment Opportunity Statement

Cody’s Original Roadhouse is an Equal Opportunity Employer. We are committed to creating an inclusive and welcoming environment for all team members and applicants. All qualified candidates will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, disability, veteran status, or any other characteristic protected by applicable law.

This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:

• Directly responsible for all kitchen functions, including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.     
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a similar concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a upbeat, fast paced and fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.     
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a upbeat, fast paced and fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Able to perform simple mathematical calculations as they able to stand and exert mobility for periods up to 6 hours in length.
• Has the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.                              
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees. 
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned by Management.
• Assists other line cooks/Prep when necessary.
• Communicates clearly and efficiently with other kitchen team members and receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards. Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.

 DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

• Must be hard working, self-motivated and prideful of quality work.
• It is important to be organized and have good time management skills.
• Will require recording of meat weights, cutting meat to specifications and determining yields.

Requirements/Duties:

• Must be able to stand for long periods of time, lift heavy weights up to 90lbs, work in cold environment, and work by self for long periods of time.
• Basic knowledge of different cuts of beef, basic knife skills, food handlers safety, and basic math functions.
• To record all weights of bulk meat daily and when delivered.
• Cut all meat to the specifications of our different steaks, record cut meat in a log, and determines meat yields.
• Will be responsible for keeping work area clean and sanitary at all times, and will be performing daily steak counts and creating steak pars based off of product mix.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Required Requirements and Duties:

• Be of legal age to serve alcohol according to state law.
• Be able to speak, read, write and understand the primary language of work location.
• Be able to perform simple mathematical calculations and handle money.
• Have basic knowledge of beer, wine, and spirits and be familiar with standard drink recipes.
• Have the ability to remain stationary for long periods of time up to 8hrs at times.
• Must be able to reach, bend, stoop, and frequently lift up to 50lbs.
• Be willing to work in a fast paced restaurant environment.
• Communicates effectively with guests.
• Assumes 100% responsibility for quality guest’s experience.
• Obtains information regarding specials, side work, etc. from a manager at the start of a shift.
• Has thorough knowledge of company bar standards and use them to manage bar effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Prepares and serves alcoholic and non-alcoholic drinks consistent with Company standard drink recipes.
• Learns the names and recognize our regulars.
• Accept guest payment, process credit card charges and make change (if applicable). 
• Wash and sterilize glassware.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Assist the restocking and replenishment of bar inventory and supplies.
• Performs other related duties as assigned by management.

Knowledge:

Guest relations, Bar standards, Liquor, Beer and Wine knowledge, POS operation, Side work duties, Recipes, mixology, Menu knowledge, Local and State laws as they pertain to bartending and alcohol awareness, teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Able to perform simple mathematical calculations as they able to stand and exert mobility for periods up to 6 hours in length.
• Has the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.                              
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees. 
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned by Management.
• Assists other line cooks/Prep when necessary.
• Communicates clearly and efficiently with other kitchen team members and receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards. Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.

 DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
• Running of trash to the dumpsters when needed.
• Assisting with mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing and must possess good communication skills. Is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guest and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience.
• Points out point of sale as advertised on each table and informing the guest their server’s name.
• Reads the dining room for potential problems areas and attends to needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20 minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
• Manages special seating request of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Performs other related duties as assigned by a managers

Knowledge:

Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including detergent stage area, strives to keep floor dry.
• Mops floors.
• Works as a team with all personnel.
• Performs other related duties as assigned by a manager

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

May assist server assistant (busser) with stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Requirements / Duties:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout shirt and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.

Knowledge

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.