The Line Cook is a professional cook whose job is to produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company. 

Duties and Responsibilities:

• Develop and maintain a comprehensive knowledge and understanding of MTJ and its standards, procedures, products, and services. Stay up to date on off menu products, specials, etc.
• Sets up and stocks food items and other necessary supplies
• Prepares food items by cutting, chopping, mixing, and preparing sauces
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
• Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, to ensure safe and sanitary food-handling practices
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, coolers, freezers, and other kitchen equipment
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Closes the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen

Qualities of a Line Cook:

• Ability to communicate openly and clearly
• Sense of urgency - the need to finish a task quickly and effectively
• Ability to keep calm under pressure
• Ability to take instruction, especially under pressure
• Ability to multitask and stay organized
• Attention to detail, cleanliness, and sanitation
• Experience with various cooking methods and procedures
• Team player

Requirements:

• At least 18 years of age
• Clean and hygienic appearance
• Ability to stand, walk, bend etc for extended periods and lift up to 40 pounds
• Ability to work nights, weekends, and holidays
• Read and understand English language

The bartender provides timely, accurate and friendly service while preparing the highest quality beverages for our guests. The bartender’s primary objectives are to distribute alcohol responsibly and to show our guests such a good time they will want to return.

Duties and Responsibilities:

• Genuinely welcome guests and engage them in unscripted conversation
• Listen to guests’ questions, needs, and concerns.
• Address each with attention, understanding, and by making recommendations
• Anticipate the guests’ needs or preferences by recognizing facial and indirect cues throughout their dining experience (hesitation, silence, glancing around the restaurant, etc.)
• Develop and maintain a comprehensive knowledge and understanding of MTJ and its standards, procedures, products, and services. Stay up to date on off menu products, specials, etc.
• Prepare and serve alcoholic and non-alcoholic drinks consistent with MTJ’s standard drink recipes
• Use the POS/Toast as a primary method of communication and organization
• Facilitate charge and payment from guests
• Communicate openly, clearly, and positively to guests, co-workers, and managers
• Embrace the teamwork philosophy by striving to assist other team members
• Protect guests and the establishment by knowing and following sanitation, safety and alcohol control policies
• Attempt to limit problems and liability related to guests’ excessive drinking by taking steps such as persuading guests to stop drinking and/or getting them to eat food, or ordering taxis or other transportation
• Maintain order of bar guests, asking them to leave if they become loud or obnoxious, and physically removing them if necessary
• Restock bar inventory and supplies
• General and basic housekeeping duties including but not limited to sweeping and mopping floors, cleaning and sterilizing glasses and bar equipment, maintaining cleanliness of counters, sinks, shelves and storage areas, etc

Qualities of a Bartender:

• Friendly and energetic demeanor and personality
• Sense of urgency - the need to finish a task quickly and effectively
• Ability to keep calm under pressure
• Ability to take instruction, especially under pressure
• Positive outlook and influence
• Ability to multitask and stay organized
• Attention to detail, cleanliness, and sanitation
• Awareness of environment and service needs
• Ability to prioritize tasks based on importance and urgency
• Basic computer literacy and basic math skills

Requirements:

• Must be at least 21 years of age (Adhere to MO liquor laws)
• Previous restaurant experience 
• Previous bartending experience highly preferred
• Clean and hygienic appearance
• Ability to stand, walk, bend etc for extended periods and lift up to 40 pounds.
• Understanding of drink making tools and techniques, basic cocktail knowledge
• Ability to work nights, weekends, and holidays

The server is the direct guide to the guest experience at MTJ. The server controls the pace and tone of the dining experience from the moment a guest sits at a table to the time they stand up to leave. They provide friendly, responsive service focusing on hospitality and ensuring their guests want to return.

 Duties and Responsibilities:

• Genuinely welcome guests and engage them in unscripted conversation
• Listen to guests’ questions, needs, and concerns.
• Address each with attention, understanding, and by making recommendations
• Anticipate the guests’ needs or preferences by recognizing facial and indirect cues throughout their dining experience (hesitation, silence, glancing around the restaurant, etc.)
• Develop and maintain a comprehensive knowledge and understanding of MTJ and its standards, procedures, products, and services. Stay up to date on off menu products, specials, etc.
• Use the POS/Toast as a primary method of communication and organization
• Deliver food and drinks to tables, communicate items to the table
• Facilitate charge and payment from guests
• Answer phones and complete those calls as necessary
• Communicate openly, clearly, and positively to guests, co-workers, and managers
• Embrace the teamwork philosophy by striving to assist other team members
• Protect guests and the establishment by knowing and following sanitation, safety and alcohol control policies.
• General and basic housekeeping duties including but not limited to sweeping and mopping floors, cleaning beverage equipment, stocking side stations, servicing restrooms, etc.

Qualities of a Server:

• Friendly and energetic demeanor and personality
• Sense of urgency - the need to finish a task quickly and effectively
• Ability to keep calm under pressure
• Ability to take instruction, especially under pressure
• Positive outlook and influence
• Ability to multitask and stay organized
• Attention to detail, cleanliness, and sanitation
• Awareness of environment and service needs
• Ability to prioritize tasks based on importance and urgency
• Basic computer literacy and basic math skills 

Requirements:

• Must be at least 18 years of age (Adhere to MO liquor laws)
• Previous restaurant experience
• Previous serving experience preferred
• Clean and hygienic appearance
• Ability to stand, walk, bend etc for extended periods and lift up to 40 pounds
• Ability to work nights, weekends, and holidays

Job Summary:

The Kitchen Manager is an energetic leader responsible for all kitchen functions including but not limited to food inventory and ordering, preparation, and maintenance of quality standards, sanitation and cleanliness, hiring, and training of employees in methods of cooking, preparation, portion, cost control, sanitation and cleanliness.

Duties and Responsibilities:

• Develop and maintain a comprehensive knowledge and understanding of MTJ and its standards, procedures, products and services
• Manage and oversee the kitchen operations working closely with the GM to ensure the overall success of the restaurant
• Complete food inventories and place food orders effectively and in a timely manner
• Check the quantity and quality of received products as well as ensure that deliveries are performed in accordance with MTJ receiving policies and procedures
• Ensure that all food and products are consistently prepared and served according to MTJ’s recipes, portioning, cooking and serving standards
• Check and maintain proper food handling and refrigeration temperature control points
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
• Create a well thought out schedule for the BOH staff in a timely manner 
• Effectively meet labor cost objectives 
• Assess BOH staffing needs and recruit staff
• Responsible for interviewing and hiring BOH staff, resolve BOH personnel problems, make BOH termination decisions, and evaluate employee performance
• Administer prompt, fair, and consistent corrective action for any violations of company policies, rules and procedures involving BOH staff
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection
• Identify maintenance needs in the kitchen and report those needs through the proper channels as soon as possible
• Attend and contribute constructively to weekly manager meetings
• Embrace the teamwork philosophy of MTJ by coordinating and assisting fellow employees to meet guests’ needs and support the operation of the restaurant

Qualities of a KM:

• Strong leadership, motivational and people skills
• Experience doing inventory and placing orders

• Ability to communicate openly and clearly
• Ability to keep calm under pressure
• Friendly and energetic demeanor and personality
• Critical thinking and problem solving skills
• Computer literacy, including strong knowledge of POS systems and familiarity with scheduling software
• Team player

Requirements:

• Prior kitchen management or shift lead experience, at least 2 years cooking experience

• Read and understand English language

• Achieve a passing score on the ServSafe exam
• Clean and hygienic appearance
• Ability to work nights, weekends, and holidays
• Ability to stand, walk, bend etc for extended periods and lift up to 40 pounds

• Ability to work in hot or cold temperatures
• Expected to work 45-50 hours per week