Join our Team

We are seeking a talented hospitality professional who oversees the customer-facing operations of our restaurant. Their responsibilities would include, but are not limited to managing front-of-house staff, handling guest experiences, and coordinating with the back-of-house to ensure seamless service. Key duties involve training staff, managing customer feedback and complaints, overseeing public areas, and maintaining inventory.

Responsibilities

• Customer service: Ensure all guests receive a positive experience from start to finish, handling issues and feedback as they arise.

• Staff management: Supervise, train, schedule, and motivate front-of-house staff.

• Operations: Oversee daily operations, including cleanliness of public areas and coordination between departments.

• Inventory: Manage stock levels for front-of-house supplies to prevent shortages or overstocking.

• Problem-solving: Address unexpected issues and make decisions to resolve problems quickly and efficiently.

Key skills

• Communication and leadership: Effectively lead and motivate a team while communicating clearly with both staff and customers.

• Organizational skills: Plan, prioritize, and delegate tasks efficiently to manage a variety of responsibilities.

• Customer service: Provide excellent service and handle difficult situations with professionalism and grace.

• Industry knowledge: Understand the specific policies, regulations, and customer service best practices of the restaurant industry, especially in an upscale dining establishment like Truss.

A line cook is responsible for preparing and cooking menu items at their designated station, ensuring quality and consistency while working in a fast-paced environment. The ability to multi-task is a must! Key responsibilities include prepping ingredients, cooking food to order, maintaining a clean and sanitary workstation, stocking their station, and communicating with other kitchen staff to ensure smooth and timely service. This position will require weekends.

Core responsibilities

• Food preparation: Prepares all ingredients for their station by chopping, slicing, measuring, and mixing, as well as preparing sauces and dressings.

• Cooking: Cooks menu items according to standardized recipes, portion sizes, and presentation standards. This includes methods like grilling, frying, and sautéing. Kitchen experience preferred.

• Station management: Sets up and stocks their station with necessary food items and supplies before and during service.

• Cleanliness and sanitation: Maintains a clean and organized workstation and complies with all food safety and sanitation regulations. Cleans and sanitizes surfaces and equipment at the end of their shift.

• Quality control: Ensures that all food meets the establishment's quality standards for taste, temperature, and presentation.

• Inventory and stocking: May perform inventory checks and is responsible for keeping stations stocked to prevent shortages.

• Teamwork: Works collaboratively with other kitchen staff to ensure efficient service and may assist other stations as needed. Brings a positive attitude to work daily and is willing to be an active member of the team.

Other duties

• Follows instructions from Chef and Sous Chef.

• Ensures timely preparation and delivery of dishes to servers.

• Minimizes waste to control costs.

• Adheres to all safety procedures and handles equipment properly.