We are currently hiring for Cooks, Servers, and Hosts

COOKS: General Summary: Assists Kitchen Manager in preparing food by performing the following duties: Essential Duties & Responsibilities: 1. Responsible for the efficient flow of food in the kitchen while maintaining levels of food safety and sanitation to Rib Crib standards. 2. Washes, peels, cuts and prepares vegetables and side items. 3. Cleans, cuts, prepares and smokes meats and poultry. 4. Knows how to correctly measure food weights and portion sizes. 5. Carries pans, containers, and trays of food to and from work stations, smokers and refrigerators. 6. Cleans work areas, equipment, and utensils, segregates and removes garbage at shift change or when necessary, and steam cleans or hoses garbage containers. 7. Knowledgeable in the use of cleaning products and how to use them safely according to instructions. 8. Observes safety procedures with regards to the use of kitchen supplies and equipment both correctly and safely throughout the shift. 9. Demonstrates a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.

SERVERS: General Summary: Coordinates activities of dining room employees engaged in providing courteous and rapid service to diners by performing the following duties: Essential Duties & Responsibilities: 1. Responsible for greeting and seating all guests using the standard Rib Crib greeting, “Hi, Welcome to Rib Crib” and proceeding to use the twelve steps of service. 2. Presents menu, answers questions, suggestively sells menu items using “sizzle words”, and answers questions regarding food and service. 3. Answers phone calls by the third ring, determines the nature of the call and directs calls to appropriate persons. Takes call-in orders and answers catering questions when necessary. 4. Records guests’ orders on check. 5. Relays order to kitchen and serves courses from kitchen. 6. Prepares and suggests drinks, desserts, and stocks service bars as determined by establishment’s size and practices. 7. Observes guests’ dining experiences and is able to respond to any additional requests and to determine when a meal has been completed. 8. Totals bill and accepts payment or refers patron to Cashier. 9. Clears and resets counters or tables at conclusion of each meal and shift. 10. Demonstrates a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.

HOSTS: General Summary: A Cashier/Host is accountable for directing the traffic flow of guests in the restaurant, all payment transactions, and the security of the cash drawer. Position reports to the General Manager and requires minimal supervision. Essential Duties & Responsibilities: 1. Responsible for greeting and seating guests. The cashier/host must know how to read and use the seating chart and wait list. 2. Knowledgeable in Rib Crib products served, the general preparation methods, portion sizes, and prices of each product, ability to discuss with customers in person or over the phone. 3. Answers phone calls, determines the nature of the call and directs calls to appropriate persons. Takes call in orders and answers catering questions when necessary. 4. Oversees the cleanliness and organization of the cashier stand and restroom maintenance. 5. Performs stocking services for the to go station and packages to go orders. 6. Records and analyzes cashflow which may include opening, running and closing duties. 7. Demonstrates a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.

COOKS: Required Knowledge, Skills, & Abilities: 1. Capable of reading kitchen prep books and manuals as required to prepare food recipes. 2. Ability to handle multiple tasks at once. 3. Proficient use of restaurant equipment including but not limited to such things as convection ovens, grills, fryers, smokers, steam tables, microwaves, etc.

SERVERS: Required Knowledge, Skills, & Abilities: 1. Ability to clearly communicate both orally and written as required to serve guests and supervise dining room activities as needed. 2. Understands basic math concepts as required to total costs and make change. 3. Proficient use of restaurant equipment including but not limited to such things as headset, microphone and operating systems etc.

HOSTS: Required Knowledge, Skills, & Abilities: 1. Must be able to handle multiple tasks at once. 2. Capable of making clear concise oral and written communication to all levels of employees and customers. 3. Understands basic math concepts as required to total costs and make change. 4. Proficient use of restaurant equipment including but not limited to such things as calculators, cash registers, telephones, etc.

ALL POSITIONS: Physical & Mental Requirements: • Position requires the employee to perform most of the work from a standing position for long periods of time frequently walking, pushing, pulling, lifting, carrying, kneeling, or stooping. • Work may occasionally involve periods of lifting up to 10 pounds with occasional lifting not to exceed 30 pounds (Cooks lifting not to exceed 80 pounds).