Our Openings

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Summary:

The Busser is responsible to support our wait staff and set up our dining areas.

General:

Operate all dining areas to guarantee the place is ready to receive a customer.

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.

Foof Safety & Planning:

  • Enforce sanitary practices to prepare the dining area.
  • 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:

  • Prepare dining areas before guests are seated
  • Decorate tables with candles, napkins, linens and flowers
  • Place tableware and condiments on tables
  • Serve water and welcome snacks
  • Refill beverages and take orders
  • Remove dirty utensils and replenish, as needed
  • Provide special silverware sets to families with young children
  • Clean and reset tables after guests leave
  • 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

Qualifications:

  • Degree in hospitality or restaurant management is a plus
  • Work experience as a Busser, Food Runner or other entry-level role in a restaurant is a plus
  • 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 Busser 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 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

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