Food preparation and assistance to Chef and Sous Chef, responsible for maintenance and food safety of assigned station.  Oversee all aspects of the cooks and dishwashing team in absence of Head or Sous Chef. 

Food preparation and assistance to Chef and Sous Chef, responsible for maintenance and food safety of assigned station.

Oversees all smoker operations and meat cooking practices. Manages Pit Crew teams schedule. Opens the store at 5am each workday and temps/pulls Brisket and Pork from the load the previous night. Cooks Ribs/Turkey/Sausage for daily service.

Assist Chef in menu planning and execution, inventory management, overseeing food preparation and general practice, and supervising kitchen staff.

Cleaning and stocking of all food and drink service ware, general maintenance of dish area and kitchen.

Ref our sand volleyball league games. 

Responsibilities include:

• Customer interaction
• Taking orders and closing checks
• Food and drink service
• General table and restaurant maintenance
• Restaurant opening and closing duties

Responsibilites include:

• Manager on duty when General Manager is not present.
• Oversees general operations, employee responsibilities, and customer interactions.
• Handles daily finances.

Menu planning and execution, inventory management, overseeing food preparation and general practice, and supervising kitchen staff.

Plan and execute events, including conventions, meetings, parties and weddings. Staff and manage event on site with team.

General responsibilities inlclude:

• Customer interactions
• Food and beverage service
• Mixing and pouring drinks
• General bar preparation and maintenance.

Pay is based on experience in the industry. The Baker or Pastry Chef will be solely responsible for the stores creation, organization, and presentation of all pies on the menu. The Baker will also be given creative time to produce specialty pies as well. This position is full time with some more flexibility in the winter months opposed to the busy summer time.