Join the District Winery Team

Learn, grow, and thrive at DC’s first winery.

 

Have a passion for wine and want to learn more about it? Enjoy helping make special occasions even more special for people? Or just want to share in the wonderful world of food, wine, and hospitality? From restaurant servers and event staff to tasting bar associates and winery production employees to management and director level roles – there are lots of ways you can join the District Winery team. 

 

District Winery is always accepting applications for talented industry professionals, even if we are not actively hiring for a position. We believe in excellence and quality and know that our success depends on each and every one of our employees. Every role is equally important and at District Winery, we strive to ensure employees feel a sense of pride in their contribution to the guest experience and the company as a whole. 

 

Teamwork, integrity, and positivity are at the heart of working at District Winery. We celebrate success and offer continued support for employee growth and development. District Winery offers competitive wages, healthcare benefits, 401K, commuter benefits, and more. 

Don’t see a role below that’s a perfect fit? We still want to hear from you! Send your resume in PDF format to [email protected].

Current Opportunities

Located in Washington, DC, District Winery is the premier urban winery focused on quality. We produce 6000 cases annually with a focus on the best AVA'a in the country. A very unique opportunity to get hands-on experience with a wide range of styles from multiple and distinct AVA's. Previous experience is a plus, but not required. Housing not provided.

 

Key Responsibilities

  • Cleaning and sanitizing equipment
  • Grape sorting and processing
  • Performing cap punch downs and pump overs
  • Additions
  • Racking/wine and juice movements
  • Analysis, Brix and Temperature
  • Fermentation management
  • Bottling as needed

 

What we are looking for:

  • Attention to detail
  • Proactive and able to work independently and as a teamplayer
  • Able to work long and flexible hours
  • Able to regularly and frequently lift and carry 50+ pounds
  • Able to safely climb ladders, equipment etc.

 

The above requirements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. 

Please send your cover letter and resume to [email protected]. Internship will run from approximately Mid-August to Mid-October. 

 

 

 

The Social Event Manager will coordinate and manage all private events, with specific emphasis on Weddings & Rehearsals. The Event Manager will be responsible for post-sale client management as well as ensuring the events themselves run smoothly and efficiently. This position requires a calm demeanor during fast paced and intense situations, attentiveness to all aspects of an event, and the ability to easily communicate and manage an event.

 Key Responsibilities:

  • Implement event execution procedures as per the GM’s vision and standards
  • Act as main point of contact for private event clients immediately following booking, throughout planning process and during the event. 
  • Manage client relationships and respond quickly and efficiently to client questions and concerns via email and phone; Anticipate potential client questions, issues and conflicts and proactively troubleshoot
  • Proactively engage with guests to ensure a positive experience 
  • Manage event staff, setup and breakdown of the space for events on days where Banquet Manager is not scheduled
  • Interface with back of house staff to ensure proper delivery & coordination of food service
  • Manage all BEOs, Floorplans, and other administrative documents for events 
  • Liaise with external vendors leading up to and throughout the event

 

Who We Are Looking for:

  • Must have a passion for weddings and be able to manage multiple weddings in a weekend as well as weekday corporate events
  • Must have prior experience in wedding planning and event execution
  • Bachelor’s degree, ideally in Hospitality Management with an emphasis on Event Planning, or related degree from an accredited university and/or certificate program
  • 3+ years of experience in event management, off premise catering or private dining catering management
  • Flexible schedule with weekends and nights available
  • Enthusiastic, self-motivated, and outgoing
  • Ability to establish productive relationships with people at all levels
  • Act as a liaison between 3rd party suppliers, vendors and clients to quote, order, and manage event specific materials as requested by client
  • A positive and adaptable approach to problem solving
  • Ability to thrive in a team environment 
  • Must demonstrate proficient knowledge and use of computer and basic programs (e.g., Google Suite including Google Docs & Spreadsheets)
  • Detail oriented and exceptional organizational skills
  • Ability to multitask in fast-paced environment, competently handling demanding deadlines
  • Strong interpersonal skills and the ability to interface with clients; must demonstrate professional phone and business etiquette
  • Ability to enforce company policies with clients, staff and 3rd party vendors throughout planning process
  • Excellent written and verbal communication skills
  • Knowledge of and appreciation of wine strongly preferred

 

Other Information:

Compensation: Competitive salary and benefits

How to Apply: Please send resume and personalized cover letter in PDF format to [email protected]

 

District Winery is seeking an Event Manager to coordinate and manage private events. The Event Manager will be responsible for post-sale client management as well as ensuring the events themselves run smoothly and efficiently. This position requires a calm demeanor during fast paced and intense situations, attentiveness to all aspects of an event, and the ability to easily communicate and manage an event.

 

Key Responsibilities

  • Implement event execution procedures as per the GM’s vision and standards
  • Act as main point of contact for private event clients immediately following booking, throughout planning process and during the event. 
  • Manage client relationships and respond quickly and efficiently to client questions and concerns via email and phone; Anticipate potential client questions, issues and conflicts and proactively troubleshoot
  • Proactively engage with guests to ensure a positive experience 
  • Manage event staff, setup and breakdown of the space for events on days where Banquet Manager is not scheduled
  • Interface with back of house staff to ensure proper delivery & coordination of food service
  • Manage all BEOs, Floorplans, and other administrative documents for events 
  • Liaise with external vendors leading up to and throughout the event

 

Who We Are Looking For

  • Bachelor’s degree, ideally in Management, Communications, or related degree from an accredited university
  • 3+ years of experience in event management, off premise catering or private dining catering management
  • Must have a passion for weddings and be able to manage multiple weddings in a weekend as well as weekday corporate events
  • Flexible schedule with weekends and nights available
  • Enthusiastic, self-motivated, and outgoing
  • Ability to establish productive relationships with people at all levels
  • A positive and adaptable approach to problem solving
  • Ability to thrive in a team environment 
  • Must demonstrate proficient knowledge and use of computer and basic programs (e.g., Google Suite including Google Docs & Spreadsheets)
  • Detail oriented and exceptional organizational skills
  • Ability to multitask in fast-paced environment, competently handling demanding deadlines
  • Strong interpersonal skills and the ability to interface with clients; must demonstrate professional phone and business etiquette
  • Excellent written and verbal communication skills
  • Knowledge of and appreciation of wine strongly preferred

 

Other Information

Compensation: Competitive salary and benefits

How to Apply: Please send resume and personalized cover letter in PDF format to [email protected]

The Assistant Wine Bar Manager reports to the General Manager and will assist in the general operations of District Winery with a focus on first floor public facing outlets including, the wine bar, tasting bar, tours, and other programmed public events. The goal of this position is to represent the Company’s best interest, ensuring that the team operates at the highest level of quality, and provides exemplary customer service. 

 

Responsibilities

 

  • Service Responsibilities
    • Work busy floor shifts ensuring that public outlets operates as per Company vision and standards
    • Lead the team in service, ensuring that all standards are adhered to
    • Actively coach the team throughout service, providing ongoing feedback and development
    • Interact with guests to monitor satisfaction and ensure a positive and memorable experience
    • Manage the restaurant's appearance and atmosphere throughout service and maintain a safe and productive environment for both guests and staff
  • Administrative Responsibilities
    • Work with Human Resources to:
      • interview and hire new employees for public outlets
      • ensure employees are properly on-boarded/off-boarded and employee paperwork is up to date. Assist with design and implementation of proper on-boarding and off-boarding procedures
      • organize and submit employee payroll
      • manage commuter benefits
    • Work with management team to create a superb and consistent customer experience
    • Maintain a positive, productive, organized, and safe environment for all employees in line with employee handbook and Company vision
    • Help run a weekly manager meeting to go over public outlet goals, priorities, and concerns 
    • Work with Kitchen & Winery teams to design new product launches and ensure they are integrated seamlessly into the menu
    • Work with General Manager and Marketing department to execute promotions and specials
    • Oversee inventory and ordering of china/silver/glass, alcohol, paper goods, linens, and other service-related items
    • Maintain staff schedule for public outlets
    • Work with General Manager to create, update, and implement SOPs, policies & procedures 
    • Create, organize and reconcile monthly beverage inventories
    • Assist corporate team with scheduling, and serve as the main onsite point of contact, overseeing ongoing facility maintenance service calls
      • Maintain a general working knowledge of facility infrastructure
      • Oversee inventory and ordering of basic facility related supplies
    • Manage POS system and organization including current staff members and all menu items
    • Manage OpenTable reservation system
    • Maintain active licenses for ABRA, department of health, and other necessary certifications
    • Maintain compliance with Department of Health standards and guidelines

 

Requirements

  • Prior experience in a Assistant General Manager or similar level role
  • Maintain a current ABRA Manager license
  • TIPs Certified 
  • Must have a deep passion for service, hospitality, and providing memorable guest experiences
  • Must have a flexible schedule with the ability to work weekends, nights and holidays
  • Enthusiastic, self-motivated, and outgoing
  • Ability to establish productive relationships with people at all levels
  • Desire to provide leadership to a team, and to inspire and cultivate each member individually
  • Maintain a positive and adaptable approach to problem solving
  • Ability to thrive in a team environment
  • Must demonstrate proficient knowledge and use of computer and basic programs (e.g., Aloha POS, OpenTable, Avero)
  • Detail oriented and exceptional organizational skills
  • Ability to multitask in a fast-paced environment, competently handling demanding deadlines
  • Ability to analyze department operations, identify areas of improvement, provide data-based support, and present findings, solutions, and recommendations to senior management 
  • Strong interpersonal skills and the ability to interface with clients; must demonstrate professional phone and business etiquette
  • Excellent written and verbal communication skills
  • Knowledge of and appreciation of wine strongly preferred

Please submit a cover letter and resume to: [email protected]

 

District Winery is seeking a Banquet Manager to coordinate and manage the event space and event staff. The Banquet Manager will ensure that the events are staffed appropriately, set properly, and run smoothly and efficiently. This position requires a calm demeanor during high paced and intense situations, attentiveness to all guests, and the ability to easily communicate with staff and clientele.

Key Responsibilities

  • Reports directly to Director of Sales
  • Manages events and Event Staff on a day-to-day basis
  • Hires and manages Event Staff, keeping an active roster large enough to accommodate the event calendar
  • Monitors staff’s performance and provides feedback to Event Staff during events
  • Proactively engages with guests to ensure a positive guest experience
  • Helps train Event Staff on District Winery’s food and wine offering
  • Leads and supervises the Event Staff in all aspects of the department and ensure service standards are followed
  • Handles guest concerns and reacts quickly and professionally
  • Balances operational, administrative and colleague needs
  • Reviews all Banquet Event Orders (BEOs) to ensure proper set-ups are in place
  • Ensures proper staffing and scheduling of all Event Staff in accordance to productivity guidelines
  • Completes duties related to payroll and scheduling as pertaining to the Event Staff
  • Successfully completes any other duties as directed by the Director of Sales


Requirements

  • Bachelor’s degree, ideally in Event Management, Communications, or related degree from an accredited university
  • Flexible schedule with all nights available
  • 4+ years of experience in banquet or F&B management
  • Enthusiastic, self-motivated, and outgoing
  • Ability to establish productive relationships with people at all levels
  • A positive and adaptable approach to problem solving
  • Ability to thrive in a team environment
  • Possess an eye for detail
  • Must demonstrate proficient knowledge and use of computer and basic programs (e.g., Google Suite of Products, Tripleseat, Microsoft Excel, Microsoft Word)
  • Detail oriented and exceptional organizational skills
  • Entrepreneurial and excited to work for a fast-paced organization
  • Ability to multitask in fast-paced environment, competently handling demanding deadlines
  • Strong interpersonal skills and the ability to interface with clients
  • Excellent written and verbal communication skills
  • Knowledge of and appreciation of wine strongly preferred


Compensation

  • Competitive pay and benefits
  • How to Apply: Please send resume and personalized cover letter in PDF format to [email protected]

The event captain will oversee the event space and event staff.  The event captain will ensure that the events are set properly and run smoothly and efficiently.  The Event Captain is the  leader and point of contact for the staff, and must be hospitable and engaging to all guests.  The Event Captain must be able to cross cover any staff position to ensure the success of events. This position requires a calm demeanor during high paced and intense situations, attentiveness to all guests, and the ability to easily communicate with staff and clientele. 

Key Responsibilities

  • Reports directly to Banquet Manager and/or Event Managers
  • Oversees and guides events and event staff event-to-event 
  • Assists in training Event Staff
  • Monitors staff’s performance and provides feedback to Event Staff during events
  • Proactively engages with guests to ensure a positive guest experience 
  • Helps train Event Staff on District Winery’s food and wine offerings
  • Leads and supervises the Event Staff in all aspects and ensures service standards are followed
  • Handles guest concerns and reacts quickly and professionally
  • Assists and completes all inventory logs (alcohol consumption, event item inventory, etc)
  • Reviews all Banquet Event Orders (BEOs) & layouts to ensure proper set-ups are in place
  • Successfully completes any other duties as directed by the Banquet Manager and/or Event Managers

The above requirements are intended to describe the general nature and level of work being performed by individuals assigned to this position.  They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

How to Apply: Please send resume and personalized cover letter in PDF format to [email protected]

Servers are responsible for positive guest interactions while serving guests in a professional, friendly, efficient manner and play an integral role in ensuring our customers have exceptional dining experiences. At all times, servers are expected to be attentive to guests’ needs, making them feel welcome, comfortable, important and relaxed. Servers embrace their role. They know their demeanor, attitude and actions play a large part in creating a pleasant atmosphere and guest experience.  Servers represent the restaurant and are to provide a quality experience for guests.

Servers work in close collaboration with colleagues and kitchen and bar staff and must adhere to established health and safety standards.  Servers also maintain the cleanliness, presentation and ambiance of the restaurant which is an integral part of the guests’ experience. Servers must be able to handle guest complaints in a professional, calm and respectful manner.  Servers must also be able to respond to ongoing requests and feedback from guests and their supervisors.

 

Responsibilities

  • Assist guests in selecting food and beverages by presenting menu, suggesting courses, explaining specials, identifying appropriate wines and answering food preparation questions 
  • Have an expert understanding of the restaurant’s offerings, ingredients, preparation techniques and available substitutions.
  • Have an expert understanding of the restaurant’s wines
  • Identify special dietary needs and allergies and communicate to kitchen staff
  • Place orders exactly to customer specifications using POS system
  • Serve the needs of multiple guests and tables at the same time
  • Control flow of service and deliver food courses to guests in the proper order
  • Abide by sanitation, health and company guidelines concerning safety,  cleanliness, safe food handling and alcoholic beverages
  • Observe proper serving etiquette and techniques
  • Maintain service pace by removing courses as completed, replenishing utensils, refilling water glasses, and being alert to patron spills or other special needs
  • Address guest concerns promptly, politely and positively
  • Issue bill and collect payment from guest
  • Contribute to restaurant growth and success by up-selling and creating goodwill with guests 
  • Attend meetings and trainings as requested by management, including pre-shift meetings
  • Assist with training of new staff
  • Adhere to grooming, conduct and uniform standards 
  • Prepare restaurant and outside dining areas by setting tables, candles, napkins, service plates, glassware and utensils
  • Roll silverware, Polish glassware, set up stations, and prepare for the next shift
  • Execute opening and closing procedures as directed
  • Be comfortable with extreme weather during service of outside dining areas
  • Other duties as required

The above requirements are intended to describe the general nature and level of work being performed by individuals assigned to this position.  They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

How to Apply: Please send your resume to [email protected]

 

 

Bartenders are responsible for positive guest interactions while serving guests in a professional, friendly, efficient manner and play an integral role in ensuring our customers have exceptional experiences. At all times, bartenders are expected to be attentive to guests’ needs, making them feel welcome, comfortable, important and relaxed. Bartenders embrace their role. They know their demeanor, attitude and actions play a large part in creating a pleasant atmosphere and guest experience. Bartenders represent the restaurant and are to provide a quality experience for guests.

Bartenders work in close collaboration with colleagues and must adhere to established health and safety standards. Bartenders also maintain the cleanliness, presentation and ambiance of the bar which is an integral part of the guests’ experience.

Responsibilities

  • Assist guests in selecting beverages by presenting menu, making recommendations, explaining specials, identifying appropriate wines and answering questions
  • Have an expert understanding of cocktail recipes and ingredients and be able to mix those drinks correctly.
  • Have an expert understanding of the restaurant’s wines
  • Have an expert understanding of the restaurant’s offerings, ingredients, preparation techniques and available substitutions.
  • Mix beverages using an extensive range of ingredients including liquor, bitters, soda, water, sugar, and fruits
  • Prepare garnishes
  • Place orders using POS system
  • Restock and replenish bar inventory and supplies
  • Place food orders for bar patrons
  • Serve the needs of multiple guests at the same time
  • Maintain service pace by removing glassware and being alert to patron spills or other special needs
  • Address service bar tickets in an efficient and timely manner
  • Control flow of service to guests and monitor guests’ alcohol consumption
  • Develop new drink recipes
  • Abide by sanitation, health and company guidelines concerning safety, cleanliness, safe food handling and alcoholic beverages
  • Observe proper serving etiquette and techniques
  • Organize the bar to streamline drink preparation and service
  • Address guest concerns promptly, politely and positively
  • Issue bill and collect payment from guest
  • Handle cash and be responsible for accurately opening and closing the cash drawer
  • Contribute to restaurant growth by up-selling and creating goodwill with guests
  • Attend meetings and trainings as requested, including pre-shift meetings
  • Assist with training of new staff
  • Adhere to grooming, conduct and uniform standards
  • Maintain a clean work and bar area by removing trash, cleaning tables, and washing glasses, utensils, and equipment
  • Roll silverware, Polish glassware, set up stations, and prepare for the next shift
  • Execute opening and closing procedures as directed
  • Be comfortable with extreme weather during service of outside dining areas
  • Other duties as required

Skill Requirements

  • Excellent communication and interpersonal skills
  • Prior customer service or server experience preferred
  • Knowledge of Aloha POS preferred
  • Food and wine knowledge preferred
  • Adaptability and ability to think on your feet
  • Ability to work quickly and with great accuracy and attention to detail
  • Strong work ethic
  • Collaboration and dedication to team goals required
  • Strong troubleshooting skills
  • Strong desire to interact with customers in a service setting
  • Highly organized and systematic in work
  • Ability to stand for prolonged periods of time
  • Ability to bend, stoop and lift at least 25-50 pounds
  • Proficient in English

How to Apply: Please send your resume to [email protected]

Hosts are responsible for greeting guests, taking reservations, answering questions, managing wait times, and escorting guests to the dining and bar areas. Lead hosts also participate in the training and mentoring of new hires to the host position. At all times, hosts are expected to be attentive to guests’ needs, making them feel welcome, comfortable, important and relaxed. Hosts know their demeanor and actions represent the restaurant and are to provide a quality experience for guests. Hosts work in close collaboration with colleagues and must adhere to established health and safety standards. Hosts help maintain the cleanliness, presentation and ambiance of the restaurant and restrooms which is an integral part of the guests’ experience.

Responsibilities

  • Greet customers as soon as they enter the restaurant
  • Manage the flow of guests in the restaurant and bar area when seating guests to ensure even workloads for waitstaff
  • Provide guests with accurate wait time estimates during busy periods
  • Maintain a neat, organized front-of-house environment
  • Assist with opening/closing tasks and side work as needed, including polishing glassware and silverware and folding napkins
  • Have a high level understanding of the food and beverage menus
  • Answer phones and schedule small party reservations
  • Direct large party reservations to the Manager on duty
  • Retrieve voicemails and respond or forward message to appropriate person for response
  • Perform light housekeeping duties such as cleaning windows and restrooms
  • Abide by sanitation, health and company guidelines concerning safety, cleanliness, safe food handling and alcoholic beverages
  • Address guest concerns promptly, politely and positively
  • Contribute to restaurant growth by creating goodwill with guests
  • Attend meetings and trainings as requested, including pre-shift meetings
  • Assist restaurant management team with Menu Edits
  • Assist with training and mentoring of new staff
  • Adhere to grooming, conduct and uniform standards
  • Be comfortable with extreme weather during service of outside dining areas
  • Other duties as required

Skill Requirements

  • Excellent communication and interpersonal skills
  • Prior customer service or server experience preferred
  • Knowledge of Aloha POS preferred
  • Food and wine knowledge preferred
  • Adaptability and ability to think on your feet
  • Ability to work quickly and with great accuracy and attention to detail
  • Strong work ethic
  • Collaboration and dedication to team goals required
  • Strong troubleshooting skills
  • Strong desire to interact with customers in a service setting
  • Highly organized and systematic in work
  • Ability to stand for prolonged periods of time
  • Ability to bend, stoop and lift at least 25-50 pounds
  • Proficient in English

How to Apply: Please send your resume to [email protected]

Bussers contribute to the diners’ overall restaurant experience by cleaning, clearing and setting tables for guests, stocking supplies, and bringing guests' needs to the attention of the servers. Bussers represent the restaurant and are to help provide a quality experience for guests. Bussers work in close collaboration with restaurant staff and must adhere to established health and safety standards. Bussers also maintain the cleanliness, presentation and ambiance of the restaurant which is an integral part of the guests’ experience.

Responsibilities

  • Clear table as guests complete their meals and clean tables between customers to ensure a hygienic dining environment
  • Replace silverware, glassware and linens so that each customer has what they need for their meal
  • Serve water to guests and refill water bottles as needed
  • Stock serving stations with napkins, utensils, trays, condiments, and salt and pepper
  • Deliver used dishes and utensils to the kitchen for cleaning
  • Abide by sanitation, health and company guidelines concerning safety, cleanliness, safe food handling and alcoholic beverages
  • Maintain service pace by removing courses as completed, replenishing utensils, refilling water glasses, and being alert to patron spills or other special needs
  • Attend meetings and trainings as requested, including pre-shift meetings
  • Assist with training of new staff
  • Adhere to grooming, conduct and uniform standards
  • Prepare restaurant and outside dining areas by setting tables, candles, napkins, service plates, glassware and utensils
  • Roll silverware and fold napkins, polish glassware, set up stations, and prepare for the next shift
  • Execute opening and closing procedures as directed
  • Be comfortable with extreme weather during service of outside dining areas
  • Other duties as required

Skill Requirements

  • Excellent communication and interpersonal skills
  • Prior customer service or server experience preferred
  • Knowledge of Aloha POS preferred
  • Food and wine knowledge preferred
  • Adaptability and ability to think on your feet
  • Ability to work quickly and with great accuracy and attention to detail
  • Strong work ethic
  • Collaboration and dedication to team goals required
  • Strong troubleshooting skills
  • Strong desire to interact with customers in a service setting
  • Highly organized and systematic in work
  • Ability to stand for prolonged periods of time
  • Ability to bend, stoop and lift at least 25-50 pounds
  • Proficient in English

How to Apply: Please send your resume to [email protected]

Line cooks and prep cooks are responsible for preparing food to the exact chef’s specifications, setting up stations for menu items and assisting the executive and sous chefs with their daily tasks. They work in close collaboration with kitchen staff and must adhere to established health and safety standards. They also help maintain the cleanliness and organization of the kitchen.

Line Cook Responsibilities

  • Prepare ingredients for cooking, including washing, peeling, cutting, portioning, chopping, and storing food
  • Weigh, measure, mix and prepare food according to recipes, quality standards, presentation standards and food preparation checklist
  • Set-up stations with par stocks of menu items, and prepare the dishes designated for that station
  • Operate kitchen equipment and use kitchen tools
  • Understand portions sizes, cooking methods, ingredients, quality standards and kitchen rules, policies and procedures
  • Portion food products prior to cooking according to standard portions sizes and recipe specifications
  • Stock and put away inventory
  • Ensure that food comes out simultaneously, in high quality, and in a timely fashion
  • Comply with food handling and sanitation regulations and safety standards
  • Assist with shift changeover to ensure orders are filled before leaving
  • Maintain a clean and sanitary work station area
  • Follow the opening and closing checklists for kitchen stations
  • Assist with kitchen inventory and food storage
  • Attend all scheduled employee meetings and training sessions
  • Attend professional training sessions as required
  • Other duties as assigned

Prep Cook Responsibilities

  • Wash and peel vegetables and fruits
  • Cut and portion different types of meat, fish and chicken according to specifications
  • Stock and put away inventory
  • Properly label and store ingredients while keeping the walkins organized
  • Set up workstations and ingredients, so that food can be prepared according to recipes
  • Comply with food handling and sanitation regulations and safety standards
  • Assist with shift changeover to ensure orders are filled before leaving
  • Clean and sanitize working surfaces, tools, utensils and working area
  • Operate kitchen equipment and use kitchen tools
  • Understand cooking methods, ingredients, quality standards, kitchen rules and policies
  • Follow the opening and checklist for kitchen stations
  • Attend all scheduled employee meetings and training sessions
  • Attend professional training sessions as required
  • Other duties as assigned

Skill Requirements

  • Excellent stamina, energy and focus required
  • Team attitude with ability to work well with others and dedication to team success
  • Excellent communication and interpersonal skills
  • Prior kitchen experience preferred
  • Anticipation of team needs and sense of urgency preferred
  • Adaptability and ability to think on your feet
  • Ability to work quickly and with great accuracy
  • Strong work ethic
  • Highly organized and systematic in work
  • Ability to stand, walk and carry for prolonged periods of time
  • Ability to bend, stoop and lift at least 25-50 pounds
  • Proficiency in English preferred

How to Apply
Please send resume to [email protected]

Dishwasher/Porters are responsible for washing dishes, glassware, flatware, pots and pan and cleaning all food preparation and other kitchen areas and equipment. They are also responsible for maintaining the cleanliness of the BOH and FOH spaces in accordance with new standards to meet the challenges of COVID-19. These roles work in close collaboration with management and must adhere to established health and safety standards.

Responsibilities

  • Wash dishes, glassware, flatware, pots and pan, by hand or using dishwashing machine using extra care to not break the dishes.
  • Load and unload washing machines
  • Maintain kitchen work areas and equipment and utensils in a clean, orderly condition.
  • Clean all food preparation areas and equipment Place clean dishes, glassware and utensils in racks or in storage areas
  • Remove trash, recycling and used linens and place in designated areas
  • Sweep and scrub floors and mats
  • Clean and sanitize garbage cans and receptacles
  • Clean dish storage
  • Clean up broken dishes and glassware and spills immediately
  • Perform open, closing and side work
  • Abide by sanitation, health and company guidelines concerning safety and cleanliness
  • Attend meetings and trainings as requested, including pre-shift meetings
  • Assist with training of new staff
  • Adhere to grooming, conduct and uniform standards
  • Other duties as required
  • Cleaning the common areas and bathrooms as needed

Skill Requirements

  • Excellent stamina, energy and focus required
  • Team attitude with ability to work well with others and dedication to team success
  • Excellent communication and interpersonal skills
  • Prior kitchen experience preferred
  • Anticipation of team needs and sense of urgency preferred
  • Adaptability and ability to think on your feet
  • Ability to work quickly and with great accuracy
  • Strong work ethic
  • Highly organized and systematic in work
  • Ability to stand, walk and carry for prolonged periods of time
  • Ability to bend, stoop and lift at least 25-50 pounds
  • Proficiency in English preferred

How to Apply
Please send resume to [email protected]