**Bartender / Server / Host / Banquet Staff / Dishwasher / Line Cook***

Job Summary: Terrace on the Green in Wallingford is looking for true RESTAURANT ROCKSTARS to join our team.

FRONT OF HOUSE

Our is responsible for providing excellent customer service, managing reservations or seating arrangements, and ensuring the overall satisfaction of guests. They are often the first point of contact for customers and play a crucial role in creating a positive experience. In addition, we host many special events such as bridal showers, weddings, baby showers, and more.

Key Responsibilities:

• Greeting customers and assisting with seating arrangements
• Taking and managing reservations
• Providing menus and taking orders
• Serving food and beverages
• Handling customer inquiries and complaints
• Maintaining a clean and organized front of house area
• Collaborating with kitchen and other staff to ensure smooth operations
• Upselling menu items and promoting specials
• Processing payments accurately
• Following all safety and sanitation procedures

Qualifications:

• Previous experience in customer service or hospitality preferred
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment
• Strong attention to detail
• Basic math skills for processing payments
• Willingness to work evenings, weekends, and holidays

Physical Requirements:

• Ability to stand for long periods
• Ability to lift and carry trays of food and beverages
• Ability to work in a noisy environment

BACK OF HOUSE

A line cook plays a crucial role in a restaurant's kitchen, responsible for preparing food items according to the menu and specific recipes. The job description typically includes the following responsibilities:

1. Food Preparation: Prepare ingredients, such as vegetables, meats, and sauces, for cooking.

2. Cooking: Cook food items on the line during service, following recipes and plating guidelines to ensure quality and presentation standards.

3. Timing: Coordinate cooking times with other line cooks and kitchen staff to ensure that all items are ready for service at the same time.

4. Quality Control: Ensure that all food meets the restaurant's quality standards before serving.

5. Stock Management: Monitor and manage inventory levels of ingredients, notifying the chef or manager when supplies are running low.

6. Cleanliness: Maintain a clean and organized work area, including kitchen equipment and utensils.

7. Teamwork: Collaborate with other kitchen team members to ensure efficient and effective operations.

8. Adherence to Health and Safety Regulations: Follow all health and safety guidelines and regulations, including food safety standards.

9. Flexibility: Be willing to work in different stations on the line and adapt to changing menu items and kitchen priorities.

10. Communication: Communicate effectively with other kitchen staff and servers to ensure smooth service and customer satisfaction.

Overall, a line cook should be passionate about food, able to work in a fast-paced e