Bistro Staff
- Take guest orders and operate the POS, in a manner that exemplifies expertise for accuracy, quality, and efficiency.
- Prepare menu items as ordered by guests in a manner that exemplifies expertise for accuracy, quality, and efficiency.
- Responsible for daily opening and closing tasks that include but are not limited to restocking the prep line and the restaurant area, including condiments, coffee/tea/drinks, supplies, etc. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling and basic kitchen safety practices and procedures. Maintaining Health Department Standards throughout each shift.
- Responsible for cleaning all appliances, storage racks, floors, walls, dish areas, grill, tables, drink areas, trash removal and returning items to proper storage for future use.
- Assists with inventory and supply management, estimating expected food consumption; requisitions, purchase supplies, and storage rotation. Also, performs other duties as assigned.
- Occasionally may work shifts in the Bistro’s mobile unit
- Embrace the Garden’s mission of connecting people with plants and display core values.
- A coachable, team-oriented mindset with good work habits and a strong desire to develop in-depth knowledge of all food safety and handling and bistro procedures.
- Ability to connect with our guests by displaying an enthusiastic and smiling demeanor, welcoming them to the Garden and bistro. Creating a positive guest experience through the high-level of service provided.
- Self-motivated and organized, with good math and calculation skills.
- Has the ability to easily move back and forth between different job demands.
- Physical Demands: Occasionally requires ability to lift and carry between 10 - 25 lbs. Remains stationary in a standing position continuously. Must be able position self to store and access inventory/pantry items.
- Work Environment: Work is performed in a combined indoors and outdoors (Commercial Kitchen) environment, working at times in all weather conditions during special events.
- Equipment: General office equipment, tablets, POS (point of sale register), two-way radio, operation of garden shuttle and all kitchen appliances electric and gas.
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