Position: LINE COOK (Weekend Mornings and Graveyard) - $19.00/hour
Summary of Position:
The Line Cook is responsible for preparing and cooking a variety of menu items — including fried foods, hotcakes, eggs, hash browns, and other breakfast and lunch dishes — while maintaining speed, quality, and consistency. This position plays a key role in ensuring that every plate meets restaurant standards and that food is timed properly with other stations for smooth service. The Line Cook keeps their station organized, stocked, and clean throughout the shift and follows all food safety and sanitation guidelines. Strong communication, multitasking, and attention to detail are essential to success in this role.
Duties & Responsibilities:
- Prepare and cook all fried menu items, hotcakes, eggs, hash browns, and other dishes according to recipes, portion standards, and plating guidelines. Ensure hotcakes are made fresh, cooked to spec, and ready in sync with other menu items for timely service. Cook hash browns to proper color, crispness, and doneness according to restaurant standards, adjusting production based on business volume. Operate fryers, griddles, and other kitchen equipment safely and correctly while maintaining proper cooking temperatures. Use fry timers for all fried foods to ensure proper cook times, consistency, and quality. Monitor cook times and ensure food quality, freshness, and presentation standards are consistently met. Keep station stocked with ingredients, batters, breading, and utensils needed for smooth operation throughout the shift. Maintain fryer oil quality—skim, filter, and change oil as directed to ensure freshness and flavor. Communicate clearly with the wheel cook, pantry, and other line cooks to coordinate ticket timing and ensure smooth kitchen flow. Follow all food safety standards, including proper labeling, dating, storage, and temperature control of ingredients. Maintain a clean and organized work area throughout the shift, including frequent cleaning of fryers, griddles, utensils, and surrounding surfaces. Check all equipment for safe operation and report hazards or malfunctions immediately to a supervisor. Work efficiently during peak service periods without sacrificing accuracy or quality.
- Assist teammates and other stations as needed during high-volume shifts. Complete end-of-shift breakdown, cleaning, and restocking of the fry station and surrounding areas for the next shift.
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Position: SHIFT SUPERVISOR (GRAVEYARD)
Summary of Position:
Work along with the General Manager, Service Manager and Chef to uphold hospitality and culinary standards; help assume the responsibility of restaurant and its staff. Know company policies and procedures and assist management in enforcing those policies. Work within the confines of federal and state labor laws and health department requirements. Be familiar with kitchen and dish room operations and procedures.
Duties and Responsibilities:
1) Supervise dining room employees and operations.
2) Ensure customer service exceeds guests’ expectations. Handle all guest opportunities utilizing the 4 A’s as outlined in the Hospitality and Standards Manual.
3) Assist in monitoring the waiting area to ensure that our timing standard are being met.
4) Maintain dining room/restrooms/waiting room/kitchen housekeeping standards, as outlined in the Hospitality Standards Manual.
5) Assist management in directing and delegating work of all dining room employees and those of kitchen staff.
a. Be mindful of business; open or close service stations accordingly.
b. Assign cleaning duties during slow periods as designated by management.
c. Inspect the side work that is assigned to each station, as outlined in the Side Work book.
6) Assist in covering shifts, so that the restaurant is staffed properly.
7) Work along with Management to follow progress of dining room employees:
a. Assist management in ensuring that staff is meeting company standards as outlined in the Hospitality and Standards Manual.
b. Assist management in ensuring that staff projects an amiable and cordial attitude towards guests.
c. Assist management in ensuring that staff appearance meets standards as outlined in the Hospitality and Standards Manual.
d. Assist management in ensuring safety procedures and policies are followed.
e. Assist management in ensuring that meal and rest breaks are being followed.
8) Document all Guest and/or Employee accidents as outlined on the NRC.
9) Food:
a. Assist management in ensuring proper plate presentation as shown in the Plate Presentation Manual.
b. Assist management in ensuring proper portion control.
c. Assist management in monitoring preparation and service timelines.
d. Expedite when necessary.
Assist management in the control and recording of waste
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Position: SERVER (GRAVEYARD)
Summary of Position:
Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show our guests such a marvelous time, they will want to return again and again.
Duties & Responsibilities:
■ Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.
■ 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.
■ Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen.
■ Deliver food and beverages from kitchen to guests in a timely matter.
■ Perform side work at the start and end of each shift as required by service station assignment.
■ Maintain clean service areas.
■ Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any request.
■ Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).
■ Be ready and willing to assist fellow servers as situations arise.
■ Be ready and willing to assist busperson with clearing and resetting tables.
■ Thank guests for their visit and invite them to return.
■ Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
■ Be able to communicate and understand the predominant language(s) of our 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/walking position for long periods of time (up to 5 hours).
■ Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.
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Position: HOST/CASHIER
Summary of Position:
Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes.
Duties & Responsibilities:
■ Warmly and graciously greet all guests upon arrival.
■ When possible, open the front door for guests entering or leaving the restaurant.
■ When immediate seating is limited, record guest names and number of people in party.
■ Call out name and number of party when tables become available.
■ Provide guests with estimated waiting time.
■ Accommodate special seating requests for guests whenever possible.
■ Seat guests based on guest preferences and balancing of customer flow in service stations.
■ Tender checks and handling all POS transactions at the cashierstation.
■ Answer phones within 3 rings.
■ Upon seating, offer guests a menu and inform them of their server’s name. Inspect table for proper presentation and completeness.
■ Thank guests as they leave and invite them to return.
Job Types: Full-time, Part-time
Pay: $16.90 - $19.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Referral program
- Vision insurance
Shift:
- 8 hour shift
- Day shift
- Evening shift
License/Certification:
- Driver's License (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
- Overnight Shift (Preferred)
Work Location: In person
