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Job Description:

We are looking for Kitchen Staff or Food Expeditor to help keep a smooth work flow between the kitchen and the tables. You will work in a fast-paced environment to get proper orders out faster and more efficiently.

As food expeditor, you must have excellent communication skills and experience in a restaurant’s hectic setting. You must have enough stamina to be in constant motion and skills to coordinate and organize processes and people.

The goal is to make service faster and better to help enhance our quality and reputation.

Responsibilities:

  • Ensure the efficient flow of orders from the waiters to the kitchen
  • Ensure orders are being prepared with the correct priority
  • Assist in the final preparation of dishes
  • Check dishes before delivery for accuracy, presentation and temperature
  • Deliver orders to maintain fast service, as needed
  • Eliminate obstacles in service, food preparation lines or dishwashing
  • Inspect the premises according to quality and sanitation standards and assist in cleaning
  • Transfer important information between the kitchen and the wait staff (e.g. when a customer has a particular request)
  • Handle complaints from clients to preserve the restaurant’s reputation
  • Support other tasks as needed (e.g. telephone orders)

Requirements:

  • Proven experience as food expeditor /other restaurant position (preferred)
  • Understanding of health and safety rules in a restaurant (preferred)
  • Well-organized and ability to lead and direct people
  • Excellent communication skills
  • Outstanding coordination and multi-tasking abilities
  • A customer-oriented approach
  • Great physical endurance
  • High school diploma preferred

Application Questions:

  1. How many years of kitchen experience do you have?

With regards to the following questions, you must be able to answer “Yes” to apply for the Job:

  1. Are you authorized to work in the following country: United States?
  2. Are you willing to undergo a background check, in accordance with local law/regulations?
  3. Do you have the following license or certification: Driver's License?

Requirements:

This position is for about 34 hours a week when working all the shifts (day and evening) that are available in our vineyard restaurant. We are open Thursday (11am – 5 pm) Friday and Saturday 11 am until 9:30 pm, and Sunday (12 pm – 5 pm). Staff comes in an hour before opening, and stays an hour after close of restaurant.

Must be well groomed, without piercings or visible tattoos. Must possess good people skills, and have prior experience as head wait person which includes not only waiting on tables, but also train new wait staff, and be the wait staff team leader. This person must have prior head wait staff experience and be a role model to the other staff. This person must be very familiar with Point-of-Sale terminals and train new staff on the system. Must maintain a professional business relationship with the wait staff and be able, as a seasoned wait person, to guide the and train staff to achieve service excellence.

Wait Staff Expectations:

Know how to take orders for large parties in an efficient manner, be attentive to dining guests needs, and provide them with a superior dining experience. Must know how to settle customer orders on a point-of-sale (POS) terminal. Be a team player who works well with other staff members. Someone who can work well with limited supervision, is a self-starter, and will find things to do during slower times during a shift. Must be a good worker who does not settle for the minimum amount of work to get by instead work to meet all job requirements and establishes good on-going job performance. Must be willing to maintain the cleanliness of the wait staff station and dining area.

Responsibilities:

  • Train new wait staff
  • Develop wait staff to give excellent service to our guests through ongoing training
  • Set an example of superior service to rest of wait staff
  • Maintain a business supervisory relationship with the staff
  • Evaluate and address wait staff weaknesses and train in best practices
  • Lead the staff and ensure they are performing their tasks
  • Reduce staff idleness by pointing out tasks to be perform is slower times
  • Ensure staff performs to full – not minimum expectations
  • Train to upsell food, wine, products, wine club memberships, wine passports, and house events
  • Assist the staff in the performing all the set-up tasks before the morning shift begins, and assist in the evening tasks to clean and close down the restaurant.

Job Description:

We are looking for a dishwasher to join our kitchen staff and maintain cleanliness around our restaurant. Experience is preferred but we are willing to train the individual.

Responsibilities:

  • Collect used kitchenware from dining and kitchen areas
  • Load and unload dishwashing machines
  • Wash specific items by hand (e.g. wooden cutting boards, large pots and delicate china)
  • Store clean dishes, glasses and equipment appropriately
  • Set up workstations before meal prep begins
  • Ensure there are always enough clean dishes, glasses and utensils, especially during peak hours
  • Remove garbage regularly
  • Sanitize the kitchen area, including the floor

Requirements:

  • Work experience as a Dishwasher
  • Hands-on experience with industrial washing machines
  • Ability to follow instructions and help with various tasks, as needed
  • Time management skills
  • Attention to detail and sanitation rules

Application Questions:

  1. How many years of kitchen experience do you have?

With regards to the following questions, you must be able to answer “Yes” to apply for the Job:

  1. Are you authorized to work in the following country: United States?
  2. Are you willing to undergo a background check, in accordance with local law/regulations?
  3. Do you have the following license or certification: Driver's License?

The position of sous chef at Roaring River Vineyards is currently part time with the chance of moving to full time in the future.

Preferred Requirements:

Have a minimum two years sous-chef experience. Have an understanding of various cooking methods, ingredients, equipment and procedures. Possess food safety certification, knowledge of POS systems, degree or certification in related fields.

Other Requirements:

  • Passion for people, hospitality, culinary and beverage excellence.
  • Communication skills that encourage an environment of openness and professionalism.
  • Understanding and aptitude for team member and peer development.
  • Ability to accept and act on feedback.
  • Knowledge of systems, methods, and processes that contribute to great execution.

Description:

  • Help in the preparation of all kitchen ingredients.
  • Produce high quality plates in both design and taste
  • Take inventory of all supplies and ingredients. Stock when needed.
  • Ensure that the kitchen operates in a timely manner.
  • Comply and enforce all sanitary regulations and safety standards.
  • Maintain a positive and professional approach with coworkers and customers.

Job Description:

This is a part time position for the Chez Josephine restaurant at Roaring River Vineyards for the following operating hours: Friday and Saturday 11 am until 6 pm (until 9:30 pm when evening shift begins), and Sunday (12 pm – 5 pm). Staff comes in 30 minutes before opening, and stays ~30 minutes after restaurant closes. During the summer we are also open on Thursdays.

Must be well groomed, without piercings or visible tattoos (Tattoos OK if covered by clothing). Must possess good people skills, and have prior experience as wait person. Staff must wear black pants, white shirts, and a black apron.

Responsibilities:

Know how to take orders for large parties in an efficient manner, be attentive to dining guests needs, and provide them with a superior dining experience. Must know how to settle customer orders on a point-of-sale (POS) terminal. Be a team player who works well with other staff members. Someone who can work well with limited supervision, is a self-starter, and will find things to do during slower times during a shift. Must be a good worker who does not settle for the minimum amount of work to get by instead work to meet all job requirements and establishes good on-going job performance. Must be willing to maintain the cleanliness of the wait staff station and dining area.

 

  • Up-sell food, wine, wine club memberships, wine passports, and house events
  • Assist front office Manager by leading staff through the restaurant's opening/set-up performance and in the evening closing performance of the restaurant.
  • Must be willing to be crossed-trained in other positions and fill-in other areas when the need arises.

Requirements:

  • Work experience as a Dishwasher
  • Hands-on experience with industrial washing machines
  • Ability to follow instructions and help with various tasks, as needed
  • Time management skills
  • Attention to detail and sanitation rules

Application Questions:

  1. How many years of kitchen experience do you have?

With regards to the following questions, you must be able to answer “Yes” to apply for the Job:

  1. Are you authorized to work in the following country: United States?
  2. Are you willing to undergo a background check, in accordance with local law/regulations?
  3. Do you have the following license or certification: Driver's License?

Job Description:

We are looking for an individual that can act as a "Day of Coordinator" (DOC) not only for wedding but for other events (business, private, etc.) as well. The DOC meets with the person who has rented our event venue and manages the event from the time of booking until implementation. This person will also be responsible to plan/manage in-house events and related marketing for these events.

Responsibilities:

  1. Meeting with the responsible person (EVR stands for "Event Venue Responsible" person who is in charge of the event and has booked the event.
  2. Work with EVR to understand all event requirements and manage event to those requirements
  3. Start about 1 month prior to the event and collect all the information about the event:
    • Create an event plan and schedule
    • Create a list of event vendors
    • Obtain a certificate of Lability insurance and workman's compensation from each vendor
    • Create a contract with caterer for use of our kitchen
    • Call all vendors a week before the event to remind them of the event and ensure their readiness
    • Determine how much beer and wine will need to be purchased from our business
    • Manage parking and on-site guest shuttle
    • Book the rental units 30 days before the event date
    • On the day of the event:

    • Determine staff requirements for the event
    • Manage the event staff
    • Follow weather predictions and move the event to alternate sites during inclement weather
    • Supervise the set-up of the ceremony and reception sites
    • Direct the event to ensure adherence to event requirements
    • Remain throughout the entire event
    • Close the event on time, manage guest departures
    • Take down the event site
    • Work with EVR to understand all event requirements and implement them

Application Questions:

  1. How many years of kitchen experience do you have?

With regards to the following questions, you must be able to answer “Yes” to apply for the Job:

  1. Are you authorized to work in the following country: United States?
  2. Are you willing to undergo a background check, in accordance with local law/regulations?
  3. Do you have the following license or certification: Driver's License?