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Great People. Great Service. Great Results.
At Grupo La Gloria, our superior balance of efficiency and quality attract the highest caliber level of service our clients deserve. We retain the finest workers with a highly competitive compensation. If you’re looking for a career where you set the standard for personal advancement, then our restaurant concepts (La Gloria, The Fruteria-Botanero by Chef Johnny Hernandez & El Machito) are for you! Working together, we will continue to experience success as the industry’s best.

Achieving leadership in the foodservice industry
Grupo La Gloria is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.



Sous Chef



Summary

The sous chef will be responsible for the successful operations of the day to day management of the restaurant. They will supervise the preparation and cooking of various food items, developing holiday menu items along with taking a detail approach to platting preparations. This position will supervise hourly kitchen employees, ordering and inventory. You will conduct on the job employee training and scheduling of hourly cooks. You may assist in monitoring payroll costs & overtime and will support the General Manager to adhere to all brand standards. The Sous Chef position will manage the departments scheduling, discipline, and/or hiring. You will work with the Executive Chef developing new menus and recipes.

Requirements

A.O.S. Degree in Culinary Arts or culinary certificate and required experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
ServSafe certified - highly desirable
Must be able to successfully complete criminal background checks (State and Federal) and drug screenings.


Executive Chef



Responsibilites

The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to the Corporate Chef and Director of Operations.

Special Qualifications

The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Experience

Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.

Education

The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience.

Core Competencies

Leadership, Management, Planning



Restaurant Manager



Summary

The Restaurant Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory, ordering of supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Manager reports to the Director of Operations.

Responsibilities

Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
Estimate food needs, place orders with distributors and schedule the delivery.
Must be ServSafe certified.
Will uphold all ServSafe guidelines.
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Operational responsibilities
Ensure that proper security procedures are in place to protect employees, guests and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
Conduct orientation and oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Community Involvement
Provide strong presence in local community and high level of community involvement by restaurant and personnel.

Requirements

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Word, Excel).
Proficient in the following dimensions of restaurant functions: purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must possess a valid driver’s license.
Must be eligible to work in the United States.
Must agree to background and credit check.

Personal Requirements

Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.

Accountabilities

Keeps Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested.

Supervision of Others

10+ employees each shift

Working Conditions

Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
Ability to perform all functions at the restaurant level.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.



Server



Summary

The server’s role will include taking care of customers from the beginning of the meal until they walk out the door. We want to make sure our customers leave the restaurant with a good impression, and the server plays an integral role in the experience of the customer.

Responsibilities

- Greeting customers
- Taking detailed orders
- Checking on customers throughout the meal
- Serving customers in any way possible
- A good attitude!

The wait staff positions will be part-time and pay will depend on experience.

Requirements

At least 3 years experience as a waiter/waitress or in a restaurant environment.



Front of House Supervisor



Summary

A Front of House Dining Room Manager who thrives in a restaurant setting and is looking to ultimately take their career to the next level in management. This is you if…you thrive on challenge and continually look for opportunities to learn. Are as comfortable taking responsibility as you are in delegating it. You know guest satisfaction always takes priority but efficient restaurant operations makes this possible. You’re friendly, positive and enthusiastic at every turn.

Responsibilites

Effectively leads the restaurant during a shift to ensure that excellent restaurant operations are consistently achieved
Lead each shift by delegating duties, assigning specific tasks and ensuring team members are prepared for each day
Responsible for the training and development of team members
Contributes to a team environment by recognizing and reinforcing individual and team accomplishments
Follow inventory control procedures and guidelines
Follow El Machito’s operational policy and procedures, including those for cash handling and safety/security, to ensure the safety of all teams members and guests during each shift
Assist with labor management costs
Acts with integrity, honesty and knowledge that promotes the culture of El Machito
Must be proficient in each area of the restaurant in order to help where ever needed
Maintain cleanliness and organization throughout the restaurant and ensure proper set up and breakdown of the entire restaurant including dining room, restrooms, kitchen and prep areas
Work as a team to prepare restaurant for each shift
Ability to manage time effectively while meeting all job responsibilities
Maintains a positive work environment for team members and guests during each shift
Greet guest to make them feel welcome and comfortable
Ensure that team members prepare food items according to our standards of quality, consistency and timeliness
Check food quality and food temperatures throughout the day to maintain company and HACCP rules and regulations
Follow sanitation and safety procedures including knife handling and kitchen equipment
Maintains regular and consistent attendance and punctuality

Qualifications

Excellent guest service skills required
Must be able to take direction and delegate responsibilities
Ability to work in a fast paced environment
Team oriented, adaptable, dependable, and strong work ethic



Dishwasher



Summary

Responsible for maintaining the dish room clean organized. Maintains the dishwasher clean and reports any malfunctions with the machine. Removes dishes and silverware from bus tubs and rinse tubs for busser, throws out trash and maintains receiving area clean and organized. Sets up the three compartment sinks with soap, rinse, and sanitizer and washes pots and pans. Stocks dishes to the front of the house when needed, keeps floor clean from trash and water, and prepares sanitation buckets and monitor during the shift. Places food items in stock room and coolers.

Responsibilities

Loads and unloads dish machine. Set up sinks for pot wash.
Keep dish machine clean and report any functional or mechanical issues to management.
Monitor water temperature and chemical usage to ensure a sanitary wash cycle.
Wash and store all kitchenware and tableware.
Maintain good adequate levels of clean tableware for dining room and kitchen.
Handle tableware careful to prevent breakage and loss.
Maintain adequate levels of detergent and cleaning supplies.
Bag and hauls trash to trash area.
Prepares sanitation buckets for kitchen and monitors.
Performs all other assigned duties.
Observes all safety, sanitation, uniforms polices.

Requirements
Must have a High School Diploma or General Education Degree (GED). Must have a minimum of 1 to 3 years working as a dishwasher in a fast-paced restaurant.



Busser



Summary

The busser’s role will be to maintain the cleanliness and appearance of the restaurant. Making sure the dining area is in mint condition will ensure customer satisfaction with their experience.

Responsibilities

Bussing tables
Sweeping/making sure floors are clean
Refilling salt/pepper/condiments
Performing duties as requested
A good attitude!
The busser positions will be part-time and pay will depend on experience.

Requirements

At least 3 years’ experience as a busser or in a restaurant environment.



Cook



Summary

Responsible for the daily food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meats and other food items, fry and or helps in other areas of kitchen. Sets up stations according to restaurant specs. Follows recipes, portion controls and presentation set by the unit. Is able to use and maintain the equipment in their station.

Responsibilities

Responsible for the daily food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meats and other food items, fry and or helps in other areas of kitchen. Sets up stations according to restaurant specs. Follows recipes, portion controls and presentation set by the unit. Is able to use and maintain the equipment in their station.

Qualifications

Has an understanding of proper use of all the equipment in station.
Sets up station for the shift. Reviews and notes any duties on pass on.
Prepares all food items as directed in a timely manner.
Cleans and maintains station practicing good safety, and maintains a sanitized area.
Follows recipes, portion control and presentation as set by the restaurant.
Assist in cleaning and organizing walk-in cooler and storage area.
Performs all other assigned duties.
Observes all safety, sanitation, uniforms polices.

Requirements

Must have a High School Diploma or General Education Degree (GED). Must have a minimum of 1 to 3 years working as a cook in a fast-paced restaurant.



Host/Hostess



Summary

The host/hostess role is very important in the integrity of the restaurant. The host or hostess is the first interaction the customer has in the restaurant and we always want to make a good first impression!

Responsibilities

Greeting customers
Seating customers
Managing sections
Answering phones, customer inquiries
Communicating with servers and staff
A good attitude!
The host/hostess positions will be part-time and pay will depend on experience.

Requirements

At least 3 years’ experience as a host/hostess.



Bartender



Summary

The bartender’s role will include mixing the best drinks in the city as well as providing the customer with top notch service and respect. We want the customer to return to the restaurant because our bartenders are so talented!

Responsibilities

Greeting customers
Going above and beyond to make drinks to customers specifications
Ability to work in a fast paced environment
Ability to multi task and serve multiple people at once
A good attitude!
The bartender positions will be part-time and pay will depend on experience.

Requirements


Job Openings

Aug 19, 2017 · 12:30 PM
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