Responsibilities:
Clear tables of dishware, glasses and linens after meals, and return them to the dish area
Prepare coffee, tea, and ice water
Keep floors and chairs near dining tables clean by sweeping and mopping
Maintain appropriate stock levels of glassware, silverware, and dishware
Clean, sanitize, and reset tables after meals
Assist servers with food delivery
Keep designated service stations clean and well stocked
Responsible for ensuring smooth, efficient and professional service to all guests.
Ability to work in a team environment and a fast paced setting
Meeting and greeting guests
Attends pre-service meetings daily and has full understanding of menu
Adhere to and implement sanitation regulations and safety regulations as per Provincial Health and company standards.
Reports to the General Manager
Requirements:
1+ years of experience in a similar restaurant setting preferred – *although, training will be provided
Strong attention to detail. Strong work ethic and positive attitude is a must.
Superior organizational skills and ability to multitask.
Experience with point of sale systems and handling cash a benefit
Strong motivational and leadership skills.
Ability to lift and move up to 50 Lbs
The benefits of this position are competitive pay, medical and dental benefits with 20+ hours working per week, professional development and work-life balance. Brassica is committed to redefining the hospitality industry with our staff in mind at all times.
The Coho business is growing fast. We are looking for thoughtful and empathetic individuals who will deliver at a high level and contribute to its larger mission and strategy. Please note that due to the organization’s growing mission, specific roles may change over time. Therefore, we are currently only accepting resumes within the B.C. area at this time. Coho Collective Kitchens is an equal opportunity employer and we welcome all resumes, however, only those best suited to the position will be contacted for interviews.
Job Perks:
Medical and Dental benefits starting after 90 day probationary period and assuming 20+ hours/week worked
Competitive compensation
Tips and staff meals
Professional Development and ability to move up to serving position
Work/life balance
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