Restaurant Supervisor: Eligible applicants should possess experience in some aspect of food and beverage management. Coordination with Food & Beverage Director and Executive Chef.
Should possess excellent customer service skills and communication. A team player jumping in and assisting where and when needed.
Line Cook: Eligible applicants must have some experience in this position and an understanding of food preparation, quality and portion control. Works at the direction of the Executive Chef.
Prep Cook: Eligible applicants must have some experience in this position and an understanding of food preparation, quality and portion control. Works at the direction of the Executive Chef.
Host/Hostess: Meets and greets customers and controls flow of dining room operations. Cashier experience helpful as well as experience working with Toast point of sale (POS) system. Requires individuals with excellent customer service skills/demeanor. Team player who is comfortable with "jumping in" where needed.
Dining Room Food Servers:
Experience preferred in a fast-paced dining environment. Must be at least 21 years old for dinner service and have current TAMS training program card. Excellent customer service skills needed.
Breakfast Attendants: Attend to the needs of customers in the breakfast dining room and maintain stocking of items on the breakfast buffet. Must have pleasing personality and desire for ultimate guest satisfaction.
Bartender: Responsible for beverage service to customers and bar set-up. Some limited food service may be required. Must hold current Alaska TAMS training program card.
Busperson: Maintains cleanliness of dining room, clears and reset dining room tables. Assists food servers as directed. Other duties as directed by restaurant management. Should possess outgoing personality for engaging/interacting with customers.
Dishwasher: Wash dishes, glassware, pots, pans and cleans kitchen under the direction of the Chef. Responsible for cleaning of floors, counters and all work surfaces at the end of each shift.
