JOB TITLE: Dishwasher                            

• REPORTS TO: Shift Manager

JOB SUMMARY:

Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis's best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

• Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized.
• Operate the industrial dishwasher safely and efficiently.
• Unload and properly store clean dishes, utensils, and cooking equipment
• Assist in receiving and unloading deliveries when required.
• Help with basic food prep tasks when needed.
• Maintain a clean and safe work environment by following organization standards and sanitation regulations.
• Aid other kitchen staff as needed.
• Dispose of kitchen waste responsibly and maintain a clean disposal area.
• Adhering to company standards, including personal hygiene and appearance
• Serving as an ambassador of Hi. And having pride in who we are
• Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most. 
• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like.
• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
• Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.

REQUIRED QUALIFICATIONS:

• High school diploma or equivalent preferred
• Hepatitis A vaccination record

JOB TITLE: Cashier

• REPORTS TO: Shift Manager

JOB SUMMARY:

Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis's best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

• Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.
• Greeting every guest and providing out-of-this-world service.
• Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!
• Taking orders with the guest and delivering orders to the customer.
• Removing trash from guests' tables and offer drink refills.
• Process customer payments.
• Check up on every guest, resolving any issues or complaints promptly and professionally.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Adhering to company standards, including personal hygiene and appearance
• Assisting in community-related events, festivals, etc.
• Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most.
• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like
• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future
• Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.

REQUIRED QUALIFICATIONS:

• High school diploma or equivalent preferred
• Hepatitis A vaccination record

JOB TITLE: Team Member

• REPORTS TO: Shift Manager

JOB SUMMARY: Team members at Hi-Pointe Drive-In are responsible for helping provide out-of-this-world service and execute burgs at one of St. Louis's best fast-casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.  

JOB RESPONSIBILITIES:

• Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.  
• Greeting every guest and providing out-of-this-world service.  
• Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!  
• Taking orders with the guest and delivering orders to the customer.  
• Removing trash from guests' tables and offer drink refills.  
• Process customer payments.  
• Check up on every guest, resolving any issues or complaints promptly and professionally.  
• Food preparation and assistance to the KM and AKM.  
• Responsible for maintenance and food safety of the assigned station.  
• Setting up stations and stocking necessary supplies.  
• Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.  
• Cleaning and organizing stations and other kitchen equipment.  
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
• Adhering to company standards, including personal hygiene and appearance.  
• Assisting in community-related events, festivals, etc.  
• Serving as an ambassador of Hi. And having pride in who we are.  
• Any other tasks as assigned by your manager.  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most. 
• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like. 
• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. 
• Chef-Driven – Great food doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.  

REQUIRED QUALIFICATIONS:

• High school diploma or equivalent preferred.  
• Hepatitis A vaccination record.

JOB TITLE: Cook

• REPORTS TO: Shift Manager

JOB SUMMARY:

Cooks at Hi-Pointe Drive-In are responsible for helping execute burgs in the kitchen of one of St. Louis's best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

• Food preparation and assistance to the KM and AKM
• Responsible for maintenance and food safety of the assigned station.
• Setting up stations and stocking necessary supplies.
• Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
• Cleaning and organizing stations and other kitchen equipment.
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Adhering to company standards, including personal hygiene and appearance
• Assisting in community-related events, festivals, etc.
• Serving as an ambassador of Hi. And having pride in who we are
• Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe success is inevitable by focusing on the things that matter most. 
• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like.
• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
• Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.

REQUIRED QUALIFICATIONS:

• High school diploma or equivalent preferred
• Hepatitis A vaccination record

JOB TITLE: Shift Manager

• REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
• SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis's best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.  

JOB RESPONSIBILITIES:

• Assisting the Kitchen Manager and General Manager in training and developing the team.  
• Flawless & independent shift execution.  
• Engaging with guests to ensure an out-of-this-world experience for them.  
• Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it's slow.  
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
• Streamlining the kitchen processes to maintain fast casual ticket times.  
• Creating and maintaining a positive culture where people want to work and are pushed to be their best.  
• Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.  
• Maintaining and delegating checklists to ensure the effective running of the kitchen.  
• Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.  
• Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.  
• Training and developing your team members.  
• Ensuring all team members meet all restaurant standards for safety and food handling.  
• Adhering to company standards, including personal hygiene and appearance.  
• Serving as an ambassador of Hi. And having pride in who we are.  
• Any other tasks as assigned by your manager.  
   

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe success is inevitable by focusing on the things that matter most.
• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like. 
• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
• Chef-Driven – Great food doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.  

REQUIRED QUALIFICATIONS:

• A minimum of 2 years of restaurant experience is required.  
• High school diploma or equivalent required; some college preferred.  
• Hepatitis A vaccination record.

Assistant General Manager

                                                            
REPORTS TO: General Manager
SUPERVISES:  Shift Manager, Cashiers

JOB SUMMARY: 

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis's best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. 

Although the Assistant General Manager is responsible for the restaurant's profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

• Building a best-in-class team which includes hiring, training, and developing your management and hourly team
• Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
• Working with ownership to set Sales & Profitability goals
• Operational excellence, maintaining flawless shift execution
• Working with shift leaders to become better leaders and execute shifts independently
• Managing Restaurant labor costs which include weekly scheduling for the team
• Maintaining food cost standards by managing inventory, ordering, portion control, etc.
• Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Streamlining the kitchen processes to maintain fast casual ticket times
• Creating and maintaining a positive culture where people want to work and are pushed to be their best.
• Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
• Maintaining and delegating checklists to ensure the effective running of the kitchen.
• Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
• Ensuring all team members meet all restaurant safety and food handling standards.
• Adhering to company standards, including personal hygiene and appearance
• Assisting in community-related events, festivals, etc.
• Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most. 
• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like.
• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
• Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.
• The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

• Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
• High school diploma or equivalent required; some college preferred
• Hepatitis A vaccination record

JOB TITLE: General Manager 

• REPORTS TO: Brand Operations Manager
• SUPERVISES: Assistant General Manager, Shift Manager, Cashiers

JOB SUMMARY:

The General Manager at Hi-Pointe Drive-In manages one of St. Louis's best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

The General Manager is responsible for the restaurant's profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The unit comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

• Building a best-in-class team which includes hiring, training, and developing your management and hourly team
• Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
• Working with ownership to set Sales & Profitability goals
• Full accountability for Profit and Loss management
• Operational excellence, maintaining flawless shift execution
• Working with shift leaders to become better leaders and execute shifts independently
• Managing Restaurant labor costs which include weekly scheduling for the team
• Maintaining food cost standards by managing inventory, ordering, portion control, etc.
• Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Streamlining the kitchen processes to maintain fast casual ticket times
• Creating and maintaining a positive culture where people want to work and are pushed to be their best.
• Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
• Maintaining and delegating checklists to ensure the effective running of the kitchen.
• Regularly testing products to ensure the quality and execution of recipes meets the standards we set.
• Ensuring all team members meet all restaurant safety and food handling standards.
• Adhering to company standards, including personal hygiene and appearance
• Assisting in community-related events, festivals, etc.
• Serving as an ambassador of Hi. And having pride in who we are
• Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe success is inevitable by focusing on the things that matter most. 
• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like.
• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
• Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.
• The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

• Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
• High school diploma or equivalent required; some college preferred
• Serv Safe Certification
• Hepatitis A vaccination record

JOB TITLE: Catering Lead                    

• REPORTS TO: General Manager, Brand Catering Manager
• SUPERVISES:  Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis's best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills,  strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. 

JOB RESPONSIBILITIES:

• Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.

• Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.

• Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.

• Address any client or guest inquiries or concerns promptly and professionally.

• Team Leadership and Development:

• Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.

• Collaborate with the Catering Manager to understand client requirements and preferences for each order.

• Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.

• Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.

• Foster positive client relationships by delivering personalized service and exceeding expectations.

• Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.

• Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.

• Monitor staff adherence to safety protocols and provide necessary training and reminders when required.

• Building a best-in-class team which includes training and developing your catering  team

• Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

• Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most.  

• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like.

• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.

• Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.

• The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

• High school diploma or equivalent required; some college preferred

• Experience as a Catering Supervisor or in a similar role within the hospitality industry.

• Strong knowledge of catering operations, event execution, and food safety standards.

• Excellent leadership skills, with the ability to motivate and guide a diverse team.

• Exceptional organizational and time management abilities to handle multiple tasks.

• Strong interpersonal and communication skills for effective client and staff interaction.

• Flexibility to work evenings, weekends, and holidays as per event schedules.

• Hepatitis A vaccination record