OPEN CALL FOR RESTAURANT & EVENT VENUE FOH BOH CATERING

Join our Team! Voted "Most Loved Restaurant" by City of Santa Monica and "Best Outdoor Dining."

We are having open calls Thursday July 11st, 11am – 4pm. Interested candidates will have the opportunity of having on the spot interviews and same day trial offers (based on qualifications, industry experience, and quality of interview). Please email us to request restaurant location, any inquiries, or to schedule a specific interview time.

Roles available:

Management:

Assistant General Manager

Front of House:

Servers

Bartenders

Hosts

Bussers/Expo

Barista

Events:

Event Banquet Captain

Event Servers

Event Bartenders

Event Bussers/Expo

Back of House:

Sous Chef

Line Cooks

General AGM Responsibilities:

Oversee daily restaurant operations

Manage, train and assist staff during restaurant hours and events

Assist with event coordination for private parties, corporate events and special occasion

Assisting with budgeting, financial reporting and inventory management

Ensuring health and safety regulations and requirements are met and followed by all staff

Requirements and Skills:

Must be reliable and have good work ethic. Must be able to follow directions. Must enjoy working in the hospitality industry. Must have a great attitude, be punctual and ready to work!

General FOH Responsibilities:

Set up and stock stations with necessary supplies.

Comply with nutrition, sanitation regulations, and safety standards.

Maintain clean counters and work stations.

Regulate reservations and maintain orderly work flow during lunch rush.

Set up patio for lunch & happy hour service.

Nurture healthy relationships with customers as we high-profile guests.

Requirements and Skills:

Must be reliable and have good work ethic. Must be able to follow directions. Must enjoy working in the hospitality industry. Must have a great attitude, be punctual and ready to work!

General Event Responsibilities:

Set up events by moving furniture and decor according to floor plan.

Set up food serving and tray pass stations.

Set up and stock stations with necessary supplies.

Comply with nutrition, sanitation regulations, and safety standards.

Maintain clean counters and work stations.

Nurture healthy relationships with customers as we serve high-profile guests.

Requirements and Skills:

Must be reliable and have good work ethic. Must be able to follow directions. Must enjoy working in the hospitality industry. Must have a great attitude, be punctual and ready to work. Occasional offsite events require travel. Must be able to lift +25 lbs.

General BOH Responsibilities:

Ability to work under pressure and meet tight deadlines.

Set up and stock stations with necessary supplies.

Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces).

Cook menu items in cooperation with the rest of the kitchen staff.

Answer, report, and follow executive or event chef’s instructions.

Clean up stations and handle leftover food.

Stock inventory appropriately.

Ensure that food comes out simultaneously, in high quality, and in a timely fashion.

Comply with nutrition, sanitation regulations, and safety standards.

For Sous Chef:

Collaborate with the Executive Chef to develop innovative and customized menus for a diverse range of events.

Prepare and present high-quality dishes, ensuring consistency and excellence in taste and presentation.

Supervise and mentor kitchen staff, fostering a positive and productive work environment.

Maintain high standards of food safety and hygiene, ensuring compliance with all relevant regulations.

Manage inventory, order supplies, and ensure efficient kitchen operations.

Stay updated on industry trends and continuously seek ways to enhance our culinary offerings.

Requirements and Skills:

Proven cooking experience, including experience as a Line Cook, Restaurant Cook, or Prep Cook.

Excellent understanding of various cooking methods, ingredients, equipment, and procedures.

Accuracy and speed in executing assigned tasks. Familiarity with industry’s best practices.

For Sous Chef:

Proven experience as a Chef, Sous Chef, or similar role in a high-volume catering or restaurant environment. Strong culinary skills with a creative flair and a passion for innovation. Excellent leadership and team management abilities. Flexibility to work evenings, weekends, and holidays as required by event schedules. Pastry experience is a must. Exceptional organizational and multitasking skills. Culinary degree or relevant certification is a plus.