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Job Description




Reports to:

Kitchen Manager/General Manager



Summary of Position: 

Cook, prepare, portion and plate a variety of food products including meats, seafood, poultry, cheeses, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. Wash and clean tableware, pots/pans and cooking equipment.  Keep all areas and equipment in the kitchen clean, organized and in good working order.  This is a non-exempt hourly position.



Duties & Responsibilities:

  • Complete opening checklists.

  • Refer to Daily Prep List at the start of each shift for assigned duties.

  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.

  • Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.

  • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

  • Follows proper plate presentation and garnish set up for all dishes.

  • Understand and comply with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

  • Assumes 100% responsibility for quality of products served.

  • Handles, stores and rotates all products properly.

  • Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

  • Wash and store tableware and kitchenware as needed in order to keep work areas clear and maintain adequate levels of clean tableware for dining room and kitchen.

  • Bag and haul trash, recyclables and linens as needed in order to keep work areas clear of debris.

  • Promptly reports equipment and food quality problems to Kitchen Manager.

  • Inform Kitchen Manager immediately of product shortages.

  • Be able to prioritize, multi-task and sustain a high level of productivity throughout shift.

  • Work well in a high volume, fast paced environment.

  • Work well with all employees as a cohesive team.

  • Communicate with coworkers throughout your shift.

  • Follow all health and safety regulations prescribed.

  • Follow all restaurant regulations prescribed.

  • Follow management’s instructions and suggestions.

  • Attends all scheduled employee meetings and brings suggestions for improvement.

  • Perform other related duties as assigned to ensure the smooth and efficient operation of the restaurant as directed by the kitchen or on duty manager.





  • A minimum of 6 months of experience or education in restaurant food preparation and cooking preferred. Will train qualified candidate.

  • Must be able to communicate clearly with managers and kitchen personnel and work as a team.

  • Be able to reach, bend, stoop and frequently lift up to 40 pounds.

  • Be able to work in a standing position for long periods of time.

  • Be reliable. Show up when scheduled, on time and ready to work.

  • Have, or obtain within one month of employment, a current food handlers safety card.


Job Description




Reports to:

Restaurant Manager



Summary of Position: 

Every server’s primary objective is to provide friendly, responsive service to create an exceptional dining experience for all guests so they will want to return again and again.                


Duties & Responsibilities:

  • Welcome and greet guests promptly, with a smile and, if possible by name. Make all our guests feel comfortable and let them know you’re there to personally take care of them.

  • Know all of the menu and bar items, descriptions and prices.

  • Inform guests of specials and menu changes.

  • Make recommendations you genuinely feel your guests will enjoy.

  • Answer questions about our food, beverages and other restaurant functions and services.

  • Always place a coaster in front of the customer to show that he/she has been waited on.

  • Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.

  • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.

  • Check IDs to ensure only customers of legal drinking age are served alcohol.

  • Know the liquor lass in regards to serving alcohol and be able to recognize signs of intoxication and cut off customers when necessary to avoid over serving.

  • Deliver food and beverages from kitchen and bar to guests in a timely manner.

  • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).

  • Thank guests for their visit and invite them to return.

  • Perform side work at the start and end of each shift as required by service station assignment.

  • Communicate with coworkers throughout your shift. Be ready and willing to assist fellow servers as situations arise.

  • Work well with all manager, supervisors and staff as a cohesive team.

  • Pre-bus tables. Clear and reset tables promptly. Assist bus person as needed.

  • Follow all health and safety regulations prescribed.

  • Follow all restaurant regulations prescribed.

  • Control and limit waste.

  • Maintain clean service areas.

  • Follow management’s instructions and suggestions.

  • Adhere to the basic procedures of personal hygiene such as neat, clean and pressed uniform, appropriately styled hair and manicured hands.

  • Communicate problems and ideas to management.

  • Attend all meetings.

  • Perform other related duties as assigned to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.




  • Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.

  • Must have a basic knowledge of dining room and service procedures and functions.

  • Possess basic math skills and have the ability to handle money and operate a point-of-sale system.

  • Be able to work in a standing position for long periods of time.

  • Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.

  • Have or obtain within 30 days of hiring Mesa County Food Handlers Card and City of Grand Junction Seller Server Responsibility (S.M.A.R.T) Certificate.