Summary

Known for our Okie Nachos and PB&J Burger, our kitchen is responsible for preparing food that pairs perfectly with our Award-Winning beer.  You would be responsible for the accurate and efficient preparation of meats, fish, vegetables, soups, and other hot food products, as well as prepare and portion food products prior to cooking; perform other duties in the areas of food and final plate preparation including plating, garnishing of cooked items, and preparing appropriate garnishes for all hot menu item plates. We have fans and A/C plus great music to keep you cool and jammin’ along your whole shift.

Essential Job Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for the quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions of food products prior to cooking per standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sauté, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products safely and properly.
• Assists in food prep assignments during off-peak periods as needed and maintains productivity at all times.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or Manager(s) on duty.

Competencies

• Communication Proficiency
• Customer/Guest/Team Focus
• Initiative
• Organizational Skills

Qualifications

You must be able to communicate clearly, respectfully, and confidently with all managers, kitchen, and taproom personnel, and staff members. You must work well in a fast-paced setting.

Supervisory Responsibility

This position has no direct supervisory responsibilities.

Work Environment

This position operates indoors in a hot and/or humid environment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

You must be able to continuously walk, reach, bend, stoop, and frequently lift 50 pounds.

Must be able to continuously work in a standing position.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Position Type/Expected Hours of Work

For this regular, part-time position you are required to be available to work days, nights, and weekends with full availability.

Travel

This position does not require travel.

Required Education and Experience

A minimum of 1 year of experience in kitchen preparation and cooking.

At least 6 months of experience in a similar capacity.

Preferred Education/Certificates and/or Experience

Culinary Certificate

Additional Eligibility Qualifications

Possess and maintain a current Food Safety Certificate

Complete Company Harassment Prevention Training and Workplace Violence Prevention Training

Reports to

GM, Executive Chef/Kitchen Manager and Sous Chef(s)

Classification

Nonexempt

Compensation

$18.00 – $22.00

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

What you bring to the table that will make you shine in the Busser position…quite literally. If you enjoy a fast-paced and fun environment, we have a golden hopportunity for you! You will greet guests and serve drinks; providing refills as needed.  You will also need to remove used tableware between courses: clear, wipe down, and reset tables after guests leave. As the backbone of our service staff, you will be constantly on the move. It will be your responsibility to keep your area sanitary and orderly. The amount of love and dedication that goes into each beer we make should also be given to each table’s experience while visiting our Taproom.

Essential Job Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

• Obtain service area assignments at the beginning of each shift.
• Operate small electric and gas power cleaning equipment.
• Promptly greet guests as they are seated and bring water to the table.
• Remove used dishes/trays between courses and provide clean trays as needed.
• Clear tables after guests.
• Take soiled dishes to the kitchen and unload sort, and stack silverware, dishes, glassware, etc. in designated areas in the soiled dish drop-off area.
• Between seating, promptly clean tabletops and chairs. Check the floor and clean as required. Reset and arrange the tabletop.
• Inspect assigned restroom every 30 minutes and clean as needed.
• Respond appropriately to guest requests. Communicate guest requests to the server as needed.
• Communicate with the server and hostess to assure efficient seating, table utilization, and customer service.
• Assist server as needed with food delivery, especially with large parties and during peak periods.
• Thank guests as they are leaving.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Competencies

• Customer Focus
• Communication Proficiency
• Organizational Skills
• Stress Management/Composure
• Time Management

Supervisory Responsibility

This position has no supervisory responsibilities.

Work Environment

This job operates in a restaurant environment and may be working near co-workers. The noise level in the work environment can be loud. Hazards may include but are not limited to cuts, slipping, and tripping.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Brisk walking and moving during the entire shift.
• Continuously reach, bend, lift, carry, stoop, and wipe.
• Remain stationary for prolonged periods.
• Frequently wash hands.
• Be able to frequently lift up to 50 lbs.
• Consistently manipulate fingers, hands, and arms to cut, measure, pour, serve, carry, and wipe.
• Be able to hear and talk.
• Good close and distance vision and ability to adjust focus between the two.

Position Type/Expected Hours of Work

This part-time, variable-hour regular position regularly requires mandatory days, nights, and weekend work.

Travel

You are not expected to travel for this position.

Required Education and Experience

• Prior experience working in a restaurant is preferred but not required.
• Basic knowledge of beer, wine, and spirits.

Additional Eligibility Qualifications

• Must be 18 yrs. or older.
• Must possess and maintain Food Safety Certificate and RBS Alcohol Certificate.
• Must complete and maintain Co. Harassment Prevention and Workplace Violence Training.

Compensation

$16.90 per hour plus tips

Reports to

General Manager and Taproom Manager(s)

Classification

Nonexempt

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

SUMMARY OF POSITION 

The Food Runner is responsible for ensuring Dust Bowl’s standards for the quality of all finished dishes, meal portions, and presentation.  Organizing delivery of meals to guests by running food to tables and delegating tags and orders between FOH and BOH.  Communicating with servers and line cooks regarding dish priorities, kitchen synchronization, and ticket times. Coordinate and text all Beer Garden orders for guest pick up at food window.  Verify all guest needs are met with every interaction at food window and tables in Taproom & Private room.

ESSENTIAL JOB FUNCTIONS

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

• Set up, prep, stock, rotate, and re-stock stations for opening service
• Prepare a variety of sauces according to prep lists, delegate by priority
• Communicate with supervisors, line cooks, and servers when stock and/or items are running low
• Finish all take-out orders
• Assists cooks and kitchen staff with various tasks as needed and provides cooks with items they may need
• Provide servers, bartenders, and guests with needed condiments, salads, sides, etc.
• Maintain cleanliness and efficiency in assigned areas during service
• Operate POS for takeout and Beer Garden orders
• Interact with guests in a professional & friendly manner
• Help pre-bus tables and take bus tubs back to the dish pit
• Verify all guest needs are met with every table touch and communicate all needs to server/bartender that cannot be done personally
• Manage POS/KDS screens, upcharges, and special request instructions with FOH and BOH
• Shut down, clean, and sanitize stations
• Any other tasks assigned by kitchen leads and/or Managers

Competencies

• Strong communication
• Working in a fast-paced setting
• Strong organization
• Superior tasking and communicating with various employees at one time
• Clear, respectful, and confident communication with all managers, kitchen, guests, taproom staff, and personnel.

Work Environment

This position operates indoors in a hot and/or humid environment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Continuously reach, bend, stoop, and frequently lift to 50 pounds.
• Stand for long periods of up to 8 hours.
• Continuous walking for long periods of up to 8 hours.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to speak and hear.

Position Type/Expected Hours of Work

This variable-hour part-time regular position requires flexibility in hours and shifts according to the operational business needs.  The employee is required to be available during the scheduled “core” work hours of Dust Bowl.  Day, evening, and weekend work are required as job duties demand.

Requirements/Experience

• Certified Food Safety Certificate
• Minimum 2 years of experience in kitchen preparation and/or cooking or 2 years experience in FOH bussing or serving.
• Minimum 6 months of experience in a similar capacity (Food Expo)

Preferred Education

None

Additional Eligibility Qualifications

• Obtain or successfully finish and maintain Dust Bowl’s paid Food Safety Certificate training.
• Complete and maintain Dust Bowl’s paid Harassment Prevention and Workplace Violence Training.

Compensation

$16.90 per hr. plus tips

Reports to

Kitchen Manager(s), Taproom Manager(s), and General Manager

Classification

Nonexempt

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.