• $17/hour-$19/hour starting pay.
• Work with a fast paced team in an energetic & fun, casual concept on Upper Main Street.
• Great growth potential with opportunities for full-time employment with benefits that include paid vacation, health insurance, 401(k), dining discount when not working and bonus.
• Responsibilities include:
  • Recruiting and training new team members
  • Scheduling, inventory & cash handling
  • Guest interaction in dining room.
  
  

• Culinary Fundamentals: Master foundational cooking methods (roasting, sautéing, searing, poaching), knife skills, and flavor profiling.
• Station Mastery: Gain hands-on experience and eventual leadership of every station in the kitchen.
• Kitchen Operations: Learn back-of-house logistics, including inventory tracking, ordering, and proper food storage.
• Leadership & Teamwork: Develop the soft skills needed to manage a team, communicate effectively during a rush, and expedite food.
• Food Safety & Sanitation: Master health codes, cross-contamination prevention, and safety compliance.

• The "It" Factor: An insatiable appetite for learning, a positive attitude, and a high level of receptiveness to feedback.
• Experience: Some basic kitchen or prep experience is helpful, but a formal culinary degree is not required. Your drive and dedication are your most valuable assets.
• Physical Demands: Ability to stand for long periods, work in a fast-paced environment, and lift up to 50 lbs.
• Flexibility: Must be available to work evenings, weekends, and holidays as required in the food and hospitality industry.

• Direct Mentorship: One-on-one training and career progression guidance directly from our Executive Chef.
• Career Growth: A clear, defined pathway from a trainee to a full-fledged Sous Chef.
• Competitive Compensation: Hourly pay rate with scheduled performance and compensation reviews as milestones are met.
• Benefits Include: meals, health care and paid vacations for full-time employees.

We are seeking a dynamic, sales-driven Special Event Planning Manager to maximize revenue for our highly desirable private event room and aggressively scale our growing off-site catering operations. This hybrid sales and operations role serves as the primary liaison between clients, the kitchen, and service staff to ensure the flawless execution of all high-end private dinners, corporate meetings, and off-site catered experiences.

Core Responsibilities

1. Private Event Space Sales & Management

• ·         Inbound Lead Conversion: Convert inquiries for our premier private dining room into booked events through swift communication, professional site tours, and customized tastings.
• ·         Floor Plan Layouts: Design custom table arrangements, seating charts, and audio-visual setups tailored to corporate presentations, milestone parties, and upscale dinners.
• ·         On-Site Supervision: Direct the operational flow on the day of the event, coordinating exact timing with the kitchen and floor staff to maintain strict service standards.

2. Catering Business Expansion

• ·         Outbound Business Development: Actively pitch off-site catering services to local corporations, wedding venues, planners, and community organizations to build a recurring pipeline.

3. Culinary & Team Collaboration

• ·         BEO Creation: Author highly detailed Banquet Event Orders (BEOs) and distribute them to the kitchen and service teams during mandatory weekly operational meetings.
• ·         Staffing & Training: Assist in hiring, scheduling, and training dedicated banquet servers, bartenders, and off-site catering staff.

4. Financial & Administrative Duties·   

• ·         Profitability Reporting: Analyze the food, beverage, and labor cost margins for every event to guarantee maximum profitability.
• ·         CRM Management: Maintain an organized client database to send post-event surveys and systematically follow up for annual corporate re-bookings.

• Culinary Fundamentals: Master foundational cooking methods (roasting, sautéing, searing, poaching), knife skills, and flavor profiling.
• Station Mastery: Gain hands-on experience and eventual leadership of every station in the kitchen.
• Kitchen Operations: Learn back-of-house logistics, including inventory tracking, ordering, and proper food storage.
• Leadership & Teamwork: Develop the soft skills needed to manage a team, communicate effectively during a rush, and expedite food.
• Food Safety & Sanitation: Master health codes, cross-contamination prevention, and safety compliance.

• The "It" Factor: An insatiable appetite for learning, a positive attitude, and a high level of receptiveness to feedback.
• Experience: Some basic kitchen or prep experience is helpful, but a formal culinary degree is not required. Your drive and dedication are your most valuable assets.
• Physical Demands: Ability to stand for long periods, work in a fast-paced environment, and lift up to 50 lbs.
• Flexibility: Must be available to work evenings, weekends, and holidays as required in the food and hospitality industry.

• Direct Mentorship: One-on-one training and career progression guidance directly from our Executive Chef.
• Career Growth: A clear, defined pathway from a trainee to a full-fledged Sous Chef.
• Competitive Compensation: Hourly pay rate with scheduled performance and compensation reviews as milestones are met.
• Benefits Include: meals, health care and paid vacations for full-time employees.

• Full-time and part-time positions available along with flexible scheduling.
• Benefits include meals, health care, paid vacations and 401(k) for full-time employees.

We look forward to hearing from you!

• Full-time and part-time positions available along with flexible scheduling.
• Benefits include meals, health care, paid vacations and 401(k) for full-time employees.

We look forward to hearing from you!

• Full-time and part-time positions available along with flexible scheduling.
• Benefits include meals, health care, paid vacations and 401(k) for full-time employees.

We look forward to hearing from you!