June 3, 2024
101 N. Summit St
Toledo,
OH
43604
The Kitchen Supervisor will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
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Restaurant Servers provide attentive, dynamic, and inspiring tableside service for our restaurant guests. Thorough knowledge of the food and beverage menus including recommended offerings and pairings is critical to success. Restaurant Servers must be proactive in handling guest needs, be highly engaging and service-oriented, and take a creative approach to problem solving. The primary responsibility of a Restaurant Server is to deliver and exceed guest expectations, execute the restaurant vision, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.
Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.
Dishwashers are the backbone of the kitchen operation, ensuring cleanliness and readiness of all prep-, dish-, and bar-ware. Dishwashers must be highly organized, efficient, and have a great attention to detail.
The Outlet Manager performs a critical role on the hotel's team and is directly responsible for oversight, performance, and profitability of the restaurant, bar, and/or banquet operations. Leading an employee- and customer-centric culture, the Outlet Manager promotes growth, empowerment, productivity, quality, diversity, and team achievement. The Outlet Manager supports strategic planning and execution of initiatives within the F&B department and across the entire property.
welcome to first hospitality. employment for one? right this way...
Breakfast Servers provide attentive, dynamic, and inspiring tableside service for our restaurant guests. Thorough knowledge of the food and beverage menus including recommended offerings and pairings is critical to success. Breakfast Servers must be proactive in handling guest needs, be highly engaging and service-oriented, and take a creative approach to problem solving. The primary responsibility of a Breakfast Server is to deliver and exceed guest expectations, execute the restaurant vision, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.
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