Delivery Driver 6406 (560 Highway 79 Suite A 300, Hutto 78634) (Hutto)

At 34 Restaurant & Bar the commis chef is a junior position that will frequently move around the kitchen according to the restaurant's needs, answering directly to the chef de partie of the station to which they are assigned. The commis chef is often the person assigned to do prep work for the shift as well. Please click here to apply.

As a member of the Emeril's restaurant group, at Meril Restaurant we are devoted to our customers and our employees. Yes, we have high standards and want employees with an enthusiastic sense of hospitality and eagerness to learn and improve every day. But at the same time, we hold ourselves to the same high standards in creating an atmosphere that promotes and encourages our people to be the best they can be. A Host/Hostess at Meril will perform duties during service to include greeting guests, escorting them to their tables and assisting other service staff to ensure an excellent dining experience for all! Candidates for this position must have a professional, friendly and enthusiastic phone presence and ability to interact with guests with a positive impact. They should also have excellent written and verbal communication skills. Good grooming, the ability to get along well with others and to work in a fast-paced environment are essential. Please click here to apply.

Dishwasher Wanted! Join our fast-paced restaurant in the French Quarter. We are seeking a reliable, detail-oriented dishwasher to ensure our kitchen operates smoothly. Full-time position in a team environment with steady hours. Please send a brief resume.

For Immediate Hire: Seeking mature, reliable Coffee Shop Barista and Sandwich Maker. Mostly for early morning shifts (6am-1pm). The ability to be on time and ready to function in the early morning is very important for this job. Experience with food prep and espresso drinks would be a big plus! Part time to start, with good potential for expanded hours. No late nights. We are open every day of the year, so availability is required on weekends and most holidays. Important duties are: Welcoming and serving guests in a friendly professional manner. Using the POS system and processing payments accurately. Handling food and beverages safely, with knowledge of proper sanitation. Crafting proper espresso drinks, sandwiches, and salads. Cooperating well with all FOH and BOH staff and keeping up with side-work and cleaning. The base pay is competitive, and the average tips are very good. Our company is a financially stable, locally-owned independent, operating several successful locations in New Orleans for many years. We promote from within, and there is room for advancement for people with leadership qualities. Please email your work history/resume. We look forward to hearing from you!

Food runners at 34 Restaurant and Bar are responsible for expediting and delivering all food and appropriate accompaniments from the kitchen to the drop off areas throughout the restaurant. They will also assist in delivery of beverages from the bar(s). Must be able to lift, carry, balance and deliver trays weighing up to 50 pounds while maneuvering swiftly through crowded areas. Candidates must have good grooming with a passion for excellent customer service. Please click here to apply.

Gianna is looking for a talented Sous Chef to join our growing team. If you have a positive attitude and a passion for food, please forward your resume or come by and apply in person Tuesday - Saturday between 2PM and 4PM. Salary negotiable Sous Chef Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer competitive wages, a company bonus plan, health insurance (medical, dental and vision), 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development. A Sous Chef will carry responsibilities such as quality control, kitchen staff management, and food preparation. Essential Duties and Responsibilities: Help in the preparation of all food menus. Ensure the kitchen operates in a timely way to meet quality standards. Works with the CDC & Executive Sous Chef in planning and directing food preparation, when necessary Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards. Be able to work the line per scheduling needs and requirements. Required to have a direct knowledge of how to operate all line stations. Assist Executive Sous and other Sous Chefs in setting up and developing station pars based upon business levels. Ensure that all cooks and stations are set and ready to go for service each day. Be able to effectively oversee the proper closing of the kitchen in an efficient manner. Works the necessary hours to help ensure the success of the restaurant. Sous Chefs may be required to work both opening and closing shifts. Available to work Calcasieu Private Events as required. Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume. Required to work with fellow Sous Chefs to oversee daily ordering needs. Receive all products to ensure quality and accuracy to the order. Be able to learn about food cost, and inventory. Ensure that assigned daily cleaning and maintenance work for dishwashers and porters is being completed in accordance with our standards. These tasks are to include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance. Maintain a high level of cleanliness in the kitchen facilities. Maintain sanitation regulations and safety standards. Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.