Food and Beverage

Department:
Location:
3101 Carson Street
Lakewood, CA 90712
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Prepares food according to supervisor’s specifications and recipes

Essential Duties and Responsibilities:

  • Maintain quality standards of food and beverage service by preparing and presenting menu items according to company standards and supervisor’s direction
  • Ensure clean and orderly workspace by adhering to public health codes, sanitation and safety policies
  • Verify product stock and rotate as necessary, informing supervisor of item or equipment that needs to be ordered; may be responsible for ordering at supervisor’s discretion
  • Complete approved opening duties at the beginning of each day
  • Complete approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace

Additional Responsibilities:

  • Maintain effective communication skills by interacting professionally with co-workers
  • May be required to assist in training other cooks
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • High school diploma required, 2 years of related experience or equivalent combination of education and experience
  • Ability to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils
  • To perform this job successfully, the individual should possess math skills required to complete food preparation and ordering job functions
  • The ability to read food orders in English.
  • The ability to follow verbal and written instructions
  • Specialty/Technical training preferred
Department:
Location:
5001 Deukmejian Drive
Long Beach, CA 90804
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Manage service aspects of one or more food and beverage outlets including snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities, ensuring the highest level of customer service by overseeing service staff during meal periods and events.

Essential Duties and Responsibilities:

  • Utilize “ACE Service Absolutes” by acknowledging, greeting and thanking all members and guests.
  • Manage service aspects of one or more food and beverage outlets including snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities by training all front-of-the-house staff in corporate standards of quality and service. This may include:
  • Manage dining room and event operations to ensure proper room preparation, including set up of tables, chairs, linens, table settings, glassware, etc..confirming that all service staff are in proper uniform and adhere to AGC appearance standards, creating shift sheets; communicating with service and kitchen staff regarding reservations and/or special events; conduct a pre-shift/pre-event meeting
  • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events
  • Assist the F&B Director/Manager with recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, in accordance with AGC policies and applicable laws
  • Control costs of all food and beverage outlets by assisting management in: purchasing of food, beverage, supplies and equipment; maintaining effective profit and loss controls; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws
  • Produce various reports to management and accounting department by maintaining accurate daily and weekly punch details for service staff, processing daily sales reports and other reports as requested
  • Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events
  • Protect the organization, the members and guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests
  • Maintain customer satisfaction by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
  • Maintain consistency of service by being aware of (and prepared for) all course events, large parties and reservations that may affect food and beverage service operations
  • Abide by and ensure proper execution of all AGC Standard Operating Procedures

Additional Responsibilities:

  • Primary duty is management and coordination, however the Food & Beverage Service Manager may be required to fill in as bartender, server, host, etc. to relieve staff during peak service hours
  • Assist Food & Beverage Director in the delivery of staff meetings
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience
  • 1-2 years experience of personnel management, preferably in golf/hospitality/service industry required
  • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law
  • Experience in resolving customer issues/complaints as well as overall excellent customer service required
  • Proficient in computer software including Microsoft Word and Excel
  • Solid time management, organization and prioritization skills
  • Proven ability to effectively build and foster a team environment
  • Ability to make decisions in a fast paced environment
  • Valid driver’s license required
Department:
Location:
1505 Lomas Santa Fe Drive
Solana Beach, CA 92075
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Assists in management of food and beverage services by overseeing all aspects of multi-unit food service, dining and catering operations.

Essential Duties and Responsibilities:

  • Utilize “ACE Service Absolutes” by acknowledging, greeting and thanking all members and guests.
  • Assist Food and Beverage Director with the management of all food and beverage outlets including, but not limited to convenience carts, snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities by ensuring that product quality and service standards are met
  • Supervise all food and beverage staff by recruiting candidates, recommending for hire, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, in accordance with AGC policies and applicable laws; providing hands on assistance to co-workers at all times
  • Assist in cost control of all food and beverage outlets by managing inventory, supplies and equipment; estimating product and personnel levels; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies and maintenance; generating monthly inventory report, cost of sales report and other reports as requested by management
  • Assist in maximizing revenue in food and beverage outlets by identifying and targeting sales opportunities through marketing including promotions and special events
  • Maintain customer satisfaction and employee productivity by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
  • Protect the organization, the members and the guests by adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
  • Abide by and ensure proper execution of all AGC Standard Operating Procedures

Additional Responsibilities:

  • May be required to fill in as bartender, server, host, etc. as needed
  • Remain aware of all course events, large parties and reservations that may affect the food and beverage operation
  • Maintain knowledge of local competition and industry trends
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • Four year college degree or equivalent experience required
  • 2 years of progressive responsibility in food and beverage industry required
  • 1-2 years experience of personnel management, preferably in golf/hospitality/service industry required
  • Experience in resolving customer issues/complaints as well as overall excellent customer service required
  • Knowledge of proper food preparation, storage and sanitation requirements
  • Serve Safe certification preferred
  • Proficient in computer software including Microsoft Word and Excel
  • Solid time management, organization and prioritization skills
  • Proven ability to effectively build and foster a team environment
  • Ability to make decisions in a fast paced environment
  • Valid driver’s license required
Department:
Location:
25700 SW Petes Mountain Rd
West Linn, OR 97068
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Provides members and guests with cuisine of excellent quality by managing the kitchen and kitchen staff.

Essential Duties and Responsibilities:

  • Ensure food quality in all outlets by overseeing preparation and managing inventory
  • Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with AGC policies and applicable laws
  • Approve product quality by training staff in preparation procedures and presentation standards; observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture and garnishes; verifying portion sizes and ensuring that corporate standards for food quality are consistently met
  • Control costs by estimating purchasing needs; using readily available and seasonal ingredients; purchasing through approved suppliers; setting standards for portion size; minimizing waste using prep sheets, proper recipes and properly trained staff
  • Control costs by estimating staffing needs; utilizing labor scheduling tool to adjust hourly schedules following demand patterns, budget and local labor laws
  • Manage and assist kitchen staff in producing food for all banquets, catered events and member dining areas
  • Develop menus, pricing and special food offerings by collaborating with Food and Beverage Director
  • Maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area
  • Assure smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Abide by and ensure proper execution of all AGC Back of House Standard Operating Procedures

Additional Responsibilities:

  • Maintains kitchen staff job results by coaching, counseling and disciplining employees; monitoring and appraising job results
  • Collaborate with Food & Beverage Director in the delivery of staff meetings, as well as the resolution of issues regarding product, equipment or personnel
  • Maintain knowledge of local competition and industry trends
  • Primary duty is management, however the Executive Chef may be required to prepare food and various line items to expedite orders as needed
  • Implement and support all AGC initiatives and programs as requested by management
  • May be required to create ice sculptures; demonstrate wine knowledge and address groups of members/guests

Minimum Qualifications and Skill Requirements:

  • Specialty/Technical Training required (4-Year College Degree or Culinary certification) and a minimum of 6 years of experience in culinary arts with at least 1 year of supervisory experience, or equivalent combination of education and experience
  • 1-2 years experience in personnel management, preferably in golf/hospitality/service industry required
  • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
  • Knowledge of applicable safety and sanitation procedures and training required
  • Knowledge of food cost and inventory management principles required
  • Ability to forecast inventory and staffing needs required
  • Proficient in computer software including Microsoft Word and Excel
  • Serve Safe certification required within 90 days of employment
  • Bilingual speaker (English/Spanish) preferred
  • Proven ability to effectively build and foster a team environment
  • Valid driver’s license required
Department:
Location:
25 Country Club Drive
Annandale, NJ 08801
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Serve members and guests during banquets by providing information about food and beverage offerings, presenting selections and maintaining banquet room ambiance.

Essential Duties and Responsibilities:

  • Utilize “ACE Service Absolutes” by acknowledging, greeting and thanking all members and guests
  • Prepare room for banquet by assisting in setup of tables, chairs, linens, table settings; maintaining cleanliness of table linens, table settings and glassware; preparing condiments (coffee creamers, sugar caddies, salt and pepper shakers, salad dressings, etc.) and conducting additional preparation side work as required
  • Assist members and guests by offering cocktails or other beverages, describing menu items, identifying wine pairings, answering food preparation questions, delivering selections (including accompaniments and garnishes where appropriate, ensuring that all orders meet proper presentation and quality standards), inquiring as to member/guest satisfaction, anticipating additional needs (refilling beverages, where appropriate), removing courses as completed, replacing utensils as needed, respond to all member/guest requests professionally and with a positive attitude
  • Maintain smooth operation of banquet facility by keeping all work areas clean and safe, assisting in break-down of banquet rooms following events, completing closing side work as required

Additional Responsibilities:

  • Ensure timely delivery of foods and beverages by demonstrating familiarity with: refrigerator, coffee maker, soda dispenser, ice machine, hot box, dishwasher, ice cream dispenser
  • Assist kitchen staff in delivery of proper food counts by determining the number of food items required for complete service
  • Assure safe and timely delivery of food and beverage by practicing safe and efficient use of trays and tray stands
  • Maintain a pleasant dining atmosphere by communicating professionally with members, guests and co-workers
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • High school diploma or equivalent experience preferred
  • 1-year of experience in a fast-paced, food service environment preferred
  • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law
  • Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently
  • Demonstrate an understanding of food, food ingredients, food preparation methods, proper food storage, sanitation requirements and basic bar terminology
  • Knowledge of applicable liquor and smoking laws
  • Ability to determine signs of intoxication
  • Knowledge of safety policies and procedures
  • Effective communication skills, strong interpersonal and customer service skills
  • Basic math skills
Department:
Location:
1000 Lebanon Road
The Colony, TX 75056
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Assists Executive Chef with management of kitchen and kitchen staff in delivering cuisine of excellent quality.

Essential Duties and Responsibilities:

 

  • Manage kitchen staff on behalf of the Executive Chef/Chef by recruiting, orienting, training, assigning, and supervising production in accordance with AGC policies and applicable laws

  • Communicate Executive Chef/Chef’s preparation procedures and presentation standards, observing methods of preparation, tasting and smelling prepared dishes, viewing color, texture and garnishes, verifying portion sizes and ensuring that corporate standards for food quality are consistently met

  • Estimate purchasing needs, using readily available and seasonal ingredients, purchasing through approved suppliers, setting standards for quality and quantity, minimizing waste using prep sheets, proper recipes and properly trained staff

  • Follow approved preparation procedures and presentation standards

  • Manage and assist kitchen staff in producing the food for all banquets, catered events and dining areas

  • Assist Executive Chef/Chef in coordinating and creating special food items as assigned

  • Maintain a clean and safe environment by implementing federal, state and local sanitation and safety requirements, instructing staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily cleaning and safety issues

  • Assure smooth running of operations by assisting Executive Chef/Chef with daily product inventory, purchasing and receiving

  • When Executive Chef/Chef’s Document is not present, document and report daily personnel issues to Food and Beverage Director.

  • Abide by and ensure proper execution of all AGC Back of House Standard Operating Procedures

 

Additional Responsibilities:

 

  • Assist Executive Chef/Chef in receiving and stocking product

  • Implement and support all AGC initiatives and programs as requested by management

 

Minimum Qualifications and Skill Requirements:

 

  • High school diploma required and a minimum of 5 years of experience in culinary arts or equivalent combination of education and experience

  • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast paced environment

  • Knowledge of applicable safety and sanitation procedures

  • Knowledge of food cost, inventory management and purchasing

  • Valid driver’s license required

  • Specialty/Technical Training or Bachelor’s degree in Culinary Arts preferred

  • Bilingual speaker (English/Spanish) preferred

  • Experience in personnel management and problem solving skills preferred

 

Department:
Location:
4475 Bonita Road
Bonita, CA 91902
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Ensures excellence of food and beverage services by overseeing all aspects of multi-unit food service, dining and catering operations.
American Golf Corporation has an exceptional opportunity for you to join the leader in golf course management.  American Golf manages over 100 golf courses, employs more than 7,000 co-workers, and is the industry leader in growth and operations.  We are currently seeking a Food and Beverage Director for Chula Vista Golf Course.

We are seeking candidates who possess a stable work history, a team player spirit, and an exceptional customer service attitude. In return we offer a competitive salary, solid benefits (including golf privileges and discounts on merchandise), a dynamic and fun environment and an opportunity to grow with the industry leader.

Only local applicants will be considered. No third party resumes will be accepted. Please note: Due to the overwhelming response of resumes received, only those candidates who closely match the position requirements will be contacted.

NO PHONE CALLS PLEASE

Essential Duties and Responsibilities:

 

  • Utilize “ACE Service Absolutes” by acknowledging, greeting and thanking all members and guests.

  • Manage food and beverage outlets including but not limited to convenience carts, snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities by ensuring that product quality and service standards are met

  • Manage all food and beverage staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, in accordance with AGC policies and applicable laws

  • Ensure a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing

  • Control costs of all food and beverage outlets by overseeing all purchasing of food, beverages, supplies and equipment; estimating product and personnel levels; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies and maintenance; generating monthly inventory report, cost of sales report and other reports as requested by management; working with the General Manager to develop an annual food and beverage plan and budget

  • Ensure successful operation of special events, banquets and room rentals through regular communication, including but not limited to weekly BEO meetings with the Catering Director, Executive Chef/Chef and F&B Service Manager and/or Banquet Captain where applicable.

  • Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events

  • Maintain customer satisfaction and employee productivity by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business

  • Protect the organization, the members and the guests by adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies

  • Abide by and ensure proper execution of all AGC Standard Operating Procedures

 

Additional Responsibilities:

 

  • Primary duty is management, however the Food & Beverage Director may be required to fill in as bartender, server, host, etc. as needed

  • Maintains job results by coaching, counseling and disciplining employees; monitoring and appraising job results

  • Collaborate with General Manager in the delivery of staff and safety meetings, as well as the resolution of issues regarding product, equipment or personnel

  • Be aware of all course events, large parties and reservations that may affect the food and beverage operation

  • Maintain knowledge of local competition and industry trends

  • Implement and support all AGC initiatives and programs as requested by management

 

Minimum Qualifications and Skill Requirements:

 

  • Four year college degree or equivalent experience required

  • 4 - 6 years of progressive responsibility in food and beverage industry required

  • 2 years experience of personnel management, preferably in golf/hospitality/service industry required

  • Experience in resolving customer issues/complaints as well as overall excellent customer service required

  • Serve Safe certification required within 90 days of employment

  • Proficient in computer software including Microsoft Word, Excel and PowerPoint

  • Solid time management, organization and prioritization skills

  • Proven ability to effectively build and foster a team environment

  • Ability to make decisions in a fast paced environment

  • Valid driver’s license required

 

Department:
Location:
9330 Limonite Avenue
Riverside, CA 92509
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Ensures excellence of food and beverage services by overseeing all aspects of multi-unit food service, dining and catering operations.
American Golf Corporation has an exceptional opportunity for you to join the leader in golf course management.  American Golf manages over 100 golf courses, employs more than 7,000 co-workers, and is the industry leader in growth and operations.  We are currently seeking a Food and Beverage Director for

We are seeking candidates who possess a stable work history, a team player spirit, and an exceptional customer service attitude. In return we offer a competitive salary, solid benefits (including golf privileges and discounts on merchandise), a dynamic and fun environment and an opportunity to grow with the industry leader.

Only local applicants will be considered. No third party resumes will be accepted. Please note: Due to the overwhelming response of resumes received, only those candidates who closely match the position requirements will be contacted.

NO PHONE CALLS PLEASE

Essential Duties and Responsibilities:

  • Utilize “ACE Service Absolutes” by acknowledging, greeting and thanking all members and guests.
  • Manage food and beverage outlets including but not limited to convenience carts, snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities by ensuring that product quality and service standards are met
  • Manage all food and beverage staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, in accordance with AGC policies and applicable laws
  • Ensure a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing
  • Control costs of all food and beverage outlets by overseeing all purchasing of food, beverages, supplies and equipment; estimating product and personnel levels; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies and maintenance; generating monthly inventory report, cost of sales report and other reports as requested by management; working with the General Manager to develop an annual food and beverage plan and budget
  • Ensure successful operation of special events, banquets and room rentals through regular communication, including but not limited to weekly BEO meetings with the Catering Director, Executive Chef/Chef and F&B Service Manager and/or Banquet Captain where applicable.
  • Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events
  • Maintain customer satisfaction and employee productivity by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
  • Protect the organization, the members and the guests by adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
  • Abide by and ensure proper execution of all AGC Standard Operating Procedures

Additional Responsibilities:

  • Primary duty is management, however the Food & Beverage Director may be required to fill in as bartender, server, host, etc. as needed
  • Maintains job results by coaching, counseling and disciplining employees; monitoring and appraising job results
  • Collaborate with General Manager in the delivery of staff and safety meetings, as well as the resolution of issues regarding product, equipment or personnel
  • Be aware of all course events, large parties and reservations that may affect the food and beverage operation
  • Maintain knowledge of local competition and industry trends
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • Four year college degree or equivalent experience required
  • 4 - 6 years of progressive responsibility in food and beverage industry required
  • 2 years experience of personnel management, preferably in golf/hospitality/service industry required
  • Experience in resolving customer issues/complaints as well as overall excellent customer service required
  • Serve Safe certification required within 90 days of employment
  • Proficient in computer software including Microsoft Word, Excel and PowerPoint
  • Solid time management, organization and prioritization skills
  • Proven ability to effectively build and foster a team environment
  • Ability to make decisions in a fast paced environment
  • Valid driver’s license required
Department:
Location:
8888 Los Coyotes Drive
Buena Park, CA 90621
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Prepares food according to supervisor’s specifications and recipes

Essential Duties and Responsibilities:

  • Maintain quality standards of food and beverage service by preparing and presenting menu items according to company standards and supervisor’s direction
  • Ensure clean and orderly workspace by adhering to public health codes, sanitation and safety policies
  • Verify product stock and rotate as necessary, informing supervisor of item or equipment that needs to be ordered; may be responsible for ordering at supervisor’s discretion
  • Complete approved opening duties at the beginning of each day
  • Complete approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace

Additional Responsibilities:

  • Maintain effective communication skills by interacting professionally with co-workers
  • May be required to assist in training other cooks
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • High school diploma required, 2 years of related experience or equivalent combination of education and experience
  • Ability to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils
  • To perform this job successfully, the individual should possess math skills required to complete food preparation and ordering job functions
  • The ability to read food orders in English.
  • The ability to follow verbal and written instructions
  • Specialty/Technical training preferred
Department:
Location:
8888 Los Coyotes Drive
Buena Park, CA 90621
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Perform dish washing activities, mopping of floors and cleaning of work areas. Clean dishes, utensils, etc., food preparation areas, dish washing machine (inside and out) and maintain a neat/clean work area.

Essential Duties and Responsibilities:

  • Support food preparation and serving staff by cleaning all dishes, china, glasses, flatware, prep surfaces and kitchen equipment prior to food preparation and service
  • Maintain adequate supply of clean dishes, china, glasses and flatware
  • Protect dining establishment and patrons by adhering to public health codes, sanitation and safety policies
  • Assist the Chef and/or kitchen staff by helping to stock or prepare food, set-up or break-down buffet (including providing ice, water or display materials)
  • Maintain kitchen area by performing closing duties at the end of the day including; removing and disposing of trash, organizing and cleaning food prep surfaces and equipment, sweeping and mopping floors and cleaning dock

Additional Responsibilities:

  • Maintain effective communication skills by interacting professionally with co-workers
  • May be required to train other dishwashers
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • Ability to follow verbal instructions
  • Able to pick-up and carry the equivalent of fifty pounds.
  • Related experience in a fast-paced environment
  • Ability to operate a dishwasher
  • High school diploma preferred
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