Summary:

The food runner is responsible for quickly and accurately delivering orders from the kitchen to customers at the restaurant, helping Waiters and Waitresses to maintain a clean environment for restaurant patrons throughout the dining experience.

General:

Operate all dining areas to guarantee the most qualified customer service.

Financial:

Adhere to the company high standards of service to increase the customer satisfaction and more customers come to the restaurant contributing to the sales and operational profitability.

Food Safety & Planning:

• Enforce sanitary practices when serving food, beverages, desserts, etc.
• Responsible for ensuring consistent high quality of service.
• Maintain professional restaurant image, including restaurant cleanliness and appearance standards.

Guest Services:

• Ensure positive guest service in all areas assigned to the restaurant.
• Ensure that service always exceeds company standards of excellence.

Operational Responsibilities:

• Deliver food orders from the kitchen to customers’ tables rapidly and accurately.
• Act as the contact point between Front of the House and Back of the House staff.
• Communicate food orders to chefs, paying attention to priorities and special requests.
• Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins.
• Ensure food is served in accordance with safety standards.

Skills:

• Experience as a Food Expeditor or similar entry-level role in a restaurant
• Understanding of hygiene and food safety rules
• Physical ability and stamina to carry heavy trays and stand for long hours
• Multi-tasking abilities
• Good oral communication skills
• Ability to remain calm and professional in a fast-paced work environment

Qualifications:

• Degree in hospitality or restaurant management is a plus
• High School diploma or equivalent
• Proven experience as a food runner
• Must be eligible to work in the United States.

Accountabilities:

• Keeps Ownership promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events).
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Giuseppe And The Lion policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• At all times the Food Runner provides a favorable image of Giuseppe And The Lion to promote its “We Care” philosophy while creating “Yes’s” as much as possible for our customers.
• Performs other duties and responsibilities as required or requested.

Working Conditions:

• Typical work week = (20-40) hours
• Flexibility to work in shifts, including weekends, evenings and holidays

Summary:

The barback is responsible for quickly and accurately delivering orders from the bar to customers at the restaurant, helping Bartenders, Waiters and Waitresses to maintain a clean environment for restaurant patrons throughout the dining experience.

General:

Operate all dining areas to guarantee the most qualified customer service.

Financial:

Adhere to the company high standards of service to increase the customer satisfaction and more customers come to the restaurant contributing to the sales and operational profitability.

Food Safety & Planning:

• Enforce sanitary practices when serving beverages.
• Responsible for ensuring consistent high quality of service.
• Maintain professional restaurant image, including restaurant cleanliness and appearance standards.

Guest Services:

• Ensure positive guest service in all areas assigned to the restaurant.
• Ensure that service always exceeds company standards of excellence.

Operational Responsibilities:

• Tidy up tables, counters and other bar areas
• Collect empty glasses and bottles
• Restock the bar with straws, coasters and napkins
• Help prepare and replenish ingredients for beverages
• Change out beer kegs and replace liquor bottles
• Remove trash and wipe down drink spills
• Refill ice bins
• Clean rags throughout the shift
• Assist the Bartenders at any time

Skills:

• Experience as a Barback or similar entry-level role in a restaurant
• Understanding of hygiene and beverages safety rules
• Physical ability and stamina to carry heavy trays and stand for long hours
• Multi-tasking abilities
• Good oral communication skills
• Ability to remain calm and professional in a fast-paced work environment

Qualifications:

• High School diploma or equivalent
• Proven experience as a Barback
• Knowledge about beverages preparation
• Must be eligible to work in the United States.

Accountabilities:

• Keeps Ownership promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events).
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Giuseppe And The Lion policies and procedures. 
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. 
• At all times the Barback provides a favorable image of Giuseppe And The Lion to promote its “We Care” philosophy while creating “Yes’s” as much as possible for our customers. 
• Performs other duties and responsibilities as required or requested.

Working Conditions:

• Typical work week = (30-40) hours
• Flexibility to work in shifts, including weekends, evenings and holidays

Summary:

The Sushi Cook is responsible to cook and plate all the variety of sushi with the highest standard under the supervision and direction of the executive chef.

General:

Operate the kitchen area to guarantee the most qualified customer satisfaction.

Financial:

Adhere to the company high standards of service to increase the customer satisfaction and more customers come to the restaurant contributing to the sales and operational profitability.

Food Safety & Planning:

• Enforce sanitary practices when cooking sushi, etc.
• Responsible for ensuring consistent high quality of service.
• Maintain a professional restaurant meals image.

Guest Services:

• Ensure positive guest service in all areas assigned to the restaurant.
• Ensure that service always exceeds company standards of excellence.

Operational Responsibilities:

• Expertly cutting, slicing, and fileting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

Skills:

• Understanding of hygiene and food safety rules.
• Ability to multitask and remain calm and professional in a fast-paced environment.
• Excellent people skills with a friendly attitude.
• Respo Familiarity with kitchen equipment and utensils.
• Ability to listen and communicate effectively.
• Strong attention to detail.

Qualifications:

• High school diploma or GED.
• Associates degree in culinary arts or American Culinary Federation (ACF) certification is preferred.
• Proven experience working in upscale sushi restaurants.
• Valid food handler’s license.
• Sound knowledge of food safety regulations.
• The ability to work under pressure.
• Excellent time-management skills.
• Exceptional customer service skills.
• Strong background in food preparation, nutrition, food safety, sanitation and culinary arts.
• Must be eligible to work in the United States.

Accountabilities:

• Keeps Ownership promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events).
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Giuseppe And The Lion policies and procedures. 
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. 
• At all times the Sushi Chef provides a favorable image of Giuseppe And The Lion to promote its “We Care” philosophy while creating “Yes’s” as much as possible for our customers. 
• Performs other duties and responsibilities as required or requested.

Working Conditions:

• Typical work week = (30-50) hours
• Flexibility to work in shifts, including weekends, evenings and holidays.

Summary:

The Server is responsible to be the face of the restaurant and provide the best customer experiences possible.

General:

Operate all dining areas to guarantee the most qualified customer service.

Financial:

Adhere to the company high standards of service to increase the customer satisfaction and more customers come to the restaurant contributing to the sales and operational profitability.

Food Safety & Planning:

• Enforce sanitary practices when serving food, beverages, desserts, etc.
• Responsible for ensuring consistent high quality of service.
• Maintain professional restaurant image, including restaurant cleanliness and appearance standards.

Guest Services:

• Ensure positive guest service in all areas assigned to the restaurant.
• Ensure that service always exceeds company standards of excellence.

Operational Responsibilities:

• Attend to customers upon entrance to the dining areas.
• Present restaurant menus and help customers select food/beverages
• Take and serve orders
• Answer questions or make recommendations for complementary products
• Collaborate with other restaurant servers and kitchen/bar staff
• Deal with complaints or problems with a positive attitude
• Issue bills and accept payment
• Maintain health and safety regulations at all kitchen and dining areas

Skills:

• Understanding of hygiene and food safety rules
• Physical ability and stamina to carry heavy trays and stand for long hours
• Ability to multitask and remain calm and professional in a fast-paced environment
• Hands-on experience in cashier duties
• Attention to cleanliness and safety
• Patience and customer-oriented approach
• Excellent people skills with a friendly attitude
• Responsible and trustworthy

Qualifications:

• High school diploma is a plus.
• Proven restaurant serving or waitering experience
• Must be eligible to work in the United States.

Accountabilities:

• Keeps Ownership promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events).
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Giuseppe And The Lion policies and procedures. 
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. 
• At all times the Server provides a favorable image of Giuseppe And The Lion to promote its “We Care” philosophy while creating “Yes’s” as much as possible for our customers. 
• Performs other duties and responsibilities as required or requested.

Working Conditions:

• Typical work week = (30-50) hours
• Flexibility to work in shifts, including weekends, evenings and holidays

Summary:

The Saute Line Cook is responsible to cook and plate food with the highest standard under the supervision and direction of the executive chef and/or the sous chef.

General:

Operate the kitchen area to guarantee the most qualified customer satisfaction.

Financial:

Adhere to the company high standards of service to increase the customer satisfaction and more customers come to the restaurant contributing to the sales and operational profitability.

Food Safety & Planning:

• Enforce sanitary practices when cooking food, desserts, etc.
• Responsible for ensuring consistent high quality of service.
• Maintain a professional restaurant meals image.

Guest Services:

• Ensure positive guest service in all areas assigned to the restaurant.
• Ensure that service always exceeds company standards of excellence.

Operational Responsibilities:

• Setting up cook stations and stocking them with the necessary prep supplies.
• Preparing food on the line, as needed, by cutting, mixing, chopping, and making sauces.
• Cooking items on the line by grilling, frying, chopping, sauteing, and broiling to quality guidelines and standardized recipes.
• Maintaining cleanliness and hygiene standards (like creating and following a restaurant cleaning checklist) that comply with state and local food safety and sanitation regulations.
• Handling and storing food safely and properly.
• Takes inventory counts before and after shifts, completes food inventory or storage sheets.

Skills:

• Understanding of hygiene and food safety rules.
• Physical ability and stamina to carry heavy trays and stand for long hours.
• Ability to multitask and remain calm and professional in a fast-paced environment.
• Excellent people skills with a friendly attitude.
• Respo Familiarity with kitchen equipment and utensils.
• Ability to listen and communicate effectively.
• Strong attention to detail.

Qualifications:

• High school diploma is a plus.
• Proven working experience as a Saute Line cook.
• ServSafe Certified;
• Strong background in food preparation, nutrition, food safety, sanitation and culinary arts.
• Must be eligible to work in the United States.

Accountabilities:

• Keeps Ownership promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events).
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Giuseppe And The Lion policies and procedures. 
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. 
• At all times the Sautee Line Cook provides a favorable image of Giuseppe And The Lion to promote its “We Care” philosophy while creating “Yes’s” as much as possible for our customers. 
• Performs other duties and responsibilities as required or requested.

Working Conditions:

• Typical work week = (30-50) hours
• Flexibility to work in shifts, including weekends, evenings and holidays

Summary:

The food expeditor is responsible for quickly and accurately delivering orders from the kitchen to customers at the restaurant, helping Waiters and Waitresses to maintain a clean environment for restaurant patrons throughout the dining experience.

General:

Operate all dining areas to guarantee the most qualified customer service.

Financial:

Adhere to the company high standards of service to increase the customer satisfaction and more customers come to the restaurant contributing to the sales and operational profitability.

Food Safety & Planning:

• Enforce sanitary practices when serving food, beverages, desserts, etc.
• Responsible for ensuring consistent high quality of service and presentation of the food.
• Maintain professional restaurant image, including restaurant cleanliness and appearance standards.

Guest Services:

• Ensure positive guest service in all areas assigned to the restaurant.
• Ensure that service always exceeds company standards of excellence.

Operational Responsibilities:

• Ensure dishes are prepared properly by the kitchen, garnished, and presenting properly to the guests
• Deliver food orders from the kitchen to customers’ tables rapidly and accurately.
• Act as the contact point between Front of the House and Back of the House staff.
• Communicate food orders to chefs, paying attention to priorities and special requests.
• Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins.
• Ensure food is served in accordance with safety standards.

Skills:

• Experience as a Food Expeditor or role in a restaurant
• Understanding of hygiene and food safety rules
• Physical ability and stamina to carry heavy trays and stand for long hours
• Multi-tasking abilities
• Good oral communication skills
• Ability to remain calm and professional in a fast-paced work environment

Qualifications:

• Degree in hospitality or restaurant management is a plus
• High School diploma or equivalent
• Proven experience as a food runner/expeditor 
• Must be eligible to work in the United States.

Accountabilities:

• Keeps Ownership promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events).
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Giuseppe And The Lion policies and procedures. 
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. 
• At all times the Food Runner provides a favorable image of Giuseppe And The Lion to promote its “We Care” philosophy while creating “Yes’s” as much as possible for our customers. 
• Performs other duties and responsibilities as required or requested.

Working Conditions:

• Typical work week = (32-40) hours
• Flexibility to work in shifts, including weekends, evenings and holidays