What are the responsibilities and job description for the 1856 - Culinary Residence - A Training Restaurant -Part Time and Full Time Server Assistant position at Rane Culinary Science Center?
Job Description
Job Description
1856 - A Culinary Residence, an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center.
Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an à la carte lunch menu and tasting menu format during dinner service.
An acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room.
Duties :
Ability to thoughtfully engage with all customers visiting 1856- Culinary Residence about the concept and partnership with Auburn University and student experience.
Work closely with a paired student each day to provide service to our guests. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service
Ability to accurately describe a 5-8 course tasting menu along with beverage pairing that changes monthly
Perform mise en place for daily service based on reservations booked for the day / evening.
Oversee our guests dining experience following 1856- Culinary Residence and IHP's standards of service.
Ensure guest preference, dietary preferences are recognized and how those affect a set tasting menu on a nightly basis.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
Assist serving staff in preparing and setting mis en place, running food and clearing tables during service
Always maintain a neat and clean work environment
Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Maintain ticket times and overall flow of food quality and timeliness from kitchen to guests.
Ensure that food is prepared as requested on tickets and presented as outlined in the menus and plating guides.
Inspect the cleanliness, presentation, and temperature of completed dishes.
Communicate effectively with front of house and back of house team members to ensure a highly executed dining experience with a high attention to detail.
Assist in delivering food from the kitchen to guests in a timely matter.
Work closely with culinary expo to ensure communication is clear and precise.
Working Conditions :
Be able to work in a standing position for long periods of time, consecutively.
Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds.
Working with students on a daily basis is required. Ability to organize and plan your service around training and teaching throughout every interaction.
Team members must have a flexible work schedule and ability to work nights, weekends and holidays.
Qualifications :
A background in upscale dining preferred
Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above
Must have a basic knowledge of dining room and service procedures and functions.
Possess basic math skills and can handle money and operate a point-of-sale system.
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