Dishwasher/ Busser (Austell)

Two Brothers Tavern is looking to bring on an additional full or part-time line cook to help meet the demands of an unprecedented volume of business! Previous experience is great, but we are happy to train the right people! Additionally, we work hard to create a teamwork-oriented culture based on respect, kindness and hard work - these are the attributes we are looking for in applicants. If you are looking for a fun, fast and well-paying job, we look forward to meeting you! Please note that nights and weekends are required. Two Brothers Tavern was named the 2017 Vermont Restaurateurs of the Year by the Vermont Chamber of Commerce and the Business of the Year by the Addison County Chamber of Commerce.

The Daily Planet is now hiring dishwashers, line cooks, and sous chefs. Experience preferred but not necessary for dishwasher and line cook positions. Willing to train the right candidates! Minimum 2 years experience in a busy kitchen setting for sous chef positions. Positive attitude is a must! We have a small, friendly, upbeat team that works hard and has fun doing so. Part-time and full-time positions available. Day and night shifts available. Competitive pay, bonuses, opportunity for growth. Please reply with resume and at least 2 references.

Have the kitchen to yourself while you make pies, breads, cookie doughs, cakes and more. Full time shift is 7pm - 3am. Part time shifts are either 7pm - 11pm OR 2am - 6am.

The Sous Chef at The Great Northern (TGN) At Zero Gravity Beer Hall plays a pivotal role in culinary operations. Ensuring seamless coordination of kitchen activities and contributing to the overall success of our establishment. Reporting directly to the Chef de Cuisine, the Sous Chef is responsible for overseeing kitchen staff, managing daily kitchen operations, maintaining quality standards, and collaborating with the culinary team to deliver an exceptional dining experience at Zero Gravity Beer Hall and TGN Catering. Roles and Responsibilities: Leadership and Team Management: Supervise and lead kitchen staff, providing guidance, support, and foster a positive work environment. Collaborate with the Chef de Cuisine to train and develop the kitchen personnel. Oversee training of new hires to ensure consistent training practices, provide feedback, and ongoing support. Communicating with the Chef de Cuisine about a weekly schedule that sets the team and restaurant up for success. Operational Excellence and Financial Management: Execute and enforce established kitchen policies, procedures, and safety standards. Assist in monitoring/updating prep lists, production lists and daily opening and closing lists. Oversee the day-to-day kitchen operations, ensuring efficiency, cleanliness, and adherence to health and safety regulations. Understand labor and food cost goals and lead the team to maintain financial goals while upholding food quality standards. Proactively manage labor on a daily, weekly and monthly basis, making cuts as needed. As business levels shift, our scheduling needs to follow. Menu Execution and Quality Control: Work closely with the Chef de Cuisine to execute menu items in accordance with established recipes and quality standards. Collaborate with the Chef de Cuisine in sourcing high-quality ingredients, developing menus, and creating innovative specials. Conduct regular quality control assessments to uphold the company's culinary standards and cost control measures. Demonstrate and train the staff on various cooking techniques to help drive the team forward. Inventory Management: Take responsibility for timely and accurate ordering of ingredients, managing inventory levels, and minimizing waste. Assist Chef de Cuisine to complete monthly inventory and maintain an accurate inventory template in R365. Collaborate with suppliers to ensure timely and accurate deliveries. Scan vendor invoices to Plate IQ daily. Training and Development: Lead by example and constantly foster a “whatever it takes” attitude. Hold the team accountable to standards while maintaining a culture of teamwork and community. Oversee, mentor, and motivate kitchen staff, fostering a positive and collaborative team culture. Collaborate with the Chef de Cuisine to provide ongoing training opportunities for the kitchen team. Resolve issues as they arise – ie. long ticket times, presentation of food, food waste, etc. Health and Safety Compliance: Ensure compliance with all health and safety regulations, including food handling, sanitation, and kitchen cleanliness. Communicate all equipment and small wares needed to the Chef de Cuisine. Communicate all necessary equipment repairs to the Chef de Cuisine. Implement and enforce Campfire Hospitality's safety protocols. Maintain an up to date ServSafe Managers certification. Customer Satisfaction: Contribute to the overall guest experience by maintaining consistently high food quality and presentation. Foster effective communication with front-of-house staff, management, and kitchen team members to enhance overall restaurant operations. Special Events and Catering: Work with the Chef de Cuisine to ensure seamless coordination between kitchen and front-of-house teams during on site events. Qualifications: Proven experience in a kitchen management role, preferably in a restaurant or similar establishment. Culinary degree or equivalent experience. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Knowledge of local and seasonal ingredients. Familiarity with health and safety regulations. Ability to thrive in a fast-paced and dynamic environment. The Sous Chef at TGN plays a crucial role in maintaining the high standards of culinary excellence expected from Campfire Hospitality. This position offers an exciting opportunity for a skilled and motivated individual to contribute to the success of our company in the vibrant community of Burlington, Vermont.

About us: Taco Gordo is a very busy fast-casual Mexican restaurant located in the Old North End. We offer in person dining and takeout. We focus on providing a fun, comforting, and efficient experience for our guests, while maintaining high standards of service, cleanliness, and of course, food and drinks. We are a fair wage business with a shared tip pool across staff. We also offer a benefits package to employees working full time (32+ hours a week). We love to promote from within, and would be excited to have you grow within our company. We're currently looking for a full time Line Cook. We have 4 to 5 eight hour shifts, 3pm-11pm, available, Tuesday-Saturday. Hourly rates including tips for line cooks range from $26-$38/hour depending on the season. What we're looking for: -Experience in the food industry preferred -Energetic and willing to learn -Efficient, proactive, and good communication skills -Friendly demeanor -Have a positive attitude even in stressful situations -Clean and organized -Consistent with quality assurance If you're interested, please respond to this ad via email with a description of yourself and a resume attached to the email.

Starry Night Café, situated between Middlebury and Burlington, is looking for dedicated and experienced individual to add to our FOH team as a server! We offer innovative menus curated with locally sourced, seasonally driven products to create a memorable dining experience here in Vermont. The right person for this position will have serving experience (fine dining preferred), food and beverage knowledge, a positive attitude, and work well on a team. Experience with table and seat numbers and firing your own courses would be ideal. This is a year-round position so if you are looking for part-time job security, you have found it! Serving shifts start at 3:00pm and typically end between 10:00-11:00 so no super late nights! -Saturday shift available to start (with ample opportunity to pick up and more steady shifts becoming available in the future!) FOH keeps all of their tips $$$ Other benefits include: -Quality staff meal everyday -Closed all major holidays! -Positive work environment Please email us with your resume and references