The executive chef is the most senior member of the kitchen staff. They supervise the kitchen staff, create menus and specials, order food, determine cost, and take care of administrative tasks.

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The sous chef is second in command, reporting directly to the head chef. They are responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management, and facilities management. Responsible for creating, implementing, and managing the menu concept.

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The food order expeditor serves a critical functional role in coordinating and consolidating all outgoing food items from the kitchen assuring high standards of plate presentation and food quality, timeliness, accuracy, and consistency in food production. The individual best suited for this role is one who can manage and organize food orders, translate and communicate orders in a timely manner, and maintain composure in a highly active environment.

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Line cooks work at different stations along the kitchen line and prepare menu items as directed by senior culinary staff.

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The prep cook prepares meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff. This is a great entry-level position for someone interested in learning culinary skills and advancing in the industry.

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Our dishwashers provide an important function on our team in maintaining the kitchen work area, equipment, plate ware, and utensils, and ensure a safe, sanitary, and orderly work environment.  

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The general manager, or GM, oversees the entire restaurant staff, including the front and back of house, but they spend a lot of time in the dining room. The restaurant owner relies on the GM to be their eyes and ears and ensure that operations are running smoothly.

Harbor House General Manager  Apply Now

Bartolotta's Lake Park Bistro General Manager  Apply Now

The restaurant manager reports to the GM and oversees all employees who work in the front of house. They are responsible for interviewing and hiring new staff members, making schedules, and handling customer complaints. At the end of the shift, they count the drawer and record the day’s earnings.

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The bartender is responsible for making all drink orders taken from servers or directly from guests. They pour beer and wine, create mixed drinks, and serve other beverages like soft drinks. Their additional duties may include serving food to their guests at the bar and prepping bar garnishes like lemon slices before the shift.

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A server provides table service to restaurant patrons by taking orders for food and beverages, delivering orders to the table, and ensuring that patrons have a pleasant dining experience.

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The server assistant sets tables with clean linens and silverware and removes soiled dishes, glassware, and silverware from the tables.

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The host is stationed near the entryway and greets customers as they enter and leave. They also take reservations, answer phones, show customers to their seats, and provide menus to guests.

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A food runner is responsible for delivering the food from the kitchen to a customer in a restaurant. They are responsible for ensuring that each customer receives the correct order. 

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A position exclusively at food halls, the barista will prepare and serve beverages to patrons, oversee the stock of supplies, and manage beverage services during hours of operation. 

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