Silas Creative Kitchen Server (Part-Time)

JOB SUMMARY:
As a member of the hospitality team, our goal is to provide fresh, healthy, nutritious and great tasting food and beverages at reasonable prices in a clean, friendly and inviting environment. This individual will be responsible to provide friendly, responsive service to create an exceptional dining experience for all our guests. Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Each teammate’s primary objective is to show our guest such a marvelous time, they will want to return.

ESSSENTIAL/PRIMARY DUTIES: • Promote, work, and act in a manner consistent with the mission of the Inn. • Monitor and observe guests dining experience to ensure guests are satisfied with the food and service and respond promptly and courteously to correct any problems. • Collect payments from guests. • Write guests’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. • Prepare checks that itemize and total meal costs and sales taxes. • Check guests’ identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. • Serve food or beverages to guests and prepare or serve specialty dishes at tables as required. • Present menus to guests and answer questions about menu items, beverages, and other restaurant functions and services • Inform guests of menu changes and daily specials and make recommendations you genuinely feel your guests will enjoy. • Clean tables or counters after guests have finished dining. • Prepare hot, cold, and mixed drinks for guests, and chill bottles of wine. • Roll silverware set up food stations or set up dining areas to prepare for the next shift or for large parties. • Stock service areas with supplies such as coffee, food, tableware, and linens. • Explain to guests how various menu items are prepared, describing ingredients and cooking methods. • Prepare tables for meals, including setting up items such as linens, silverware, and glassware. • Remove dishes and glasses from tables or counters and take them to kitchen for cleaning. • Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests. • Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom. • Bring wine selections to tables with appropriate glasses and pour the wines for guests. • Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. • Escort guests around property as needed. • Describe and recommend items to guests. • Thank guests for their visit and invite them to return. • Attend all scheduled employee meetings and offers suggestions for improvement. • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. • Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and another kitchen equipment. • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. • Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. • Responsible for the quality of products served. • Stocks and maintains enough levels of food products at line stations to support a smooth service period. • Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures. • Season and cook food according to recipes or personal judgment and experience. • Bake, roast, broil, and steam meats, fish, vegetables, and other foods. • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. • Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. • Follow proper plate presentation and garnish set up for all dishes. • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. • Assists in food prep assignments during off-peak periods as needed. • Substitute for or assist other cooks during emergencies or rush periods. • Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen. • Attend all scheduled employee meetings and offers suggestions for improvement. • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations
SECONDARY DUTIES: • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. • Keep records and accounts. • Coordinate and supervise work of kitchen staff. • Prepare relishes and hors d'oeuvres. • Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. • Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. • Plan and price menu items.
EDUCATION and/or EXPERIENCE: • Skill level and education varies depending on specific job. Experience is preferred, but excited to train the right candidate.

COMPETENCY/SKILL REQUIREMENTS: • Cash registers • Commercial use cutlery • Food Safety Certifications • Credit card processing machines • Point-of-sale receipt printers • Point-of-sale terminals and workstations • Point-of-sale software • Commercial use: • blenders, grinders, slicers • broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers • cutlery (boning knives, chefs' knives, paring knives) • ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens) • Cutting machinery • Domestic knives (cimeter knives, filet knives, utility knives) • Food safety labeling systems • Personal computers • Point of sale terminal • Slicing machinery • Menu planning software • Inventory management software • Recipe cost control software • Point-of-sale software Spreadsheet software (Microsoft Excel)

SUPERVISORY RESPONSIBILITIES: • Vary depending on department • Listed in specific Job Descriptions by title

Founded in 1915, Midmark Corporation is the only company transforming healthcare experiences through innovative design within the medical, dental and animal health environments. With more than 2,200 teammates worldwide, Midmark focuses on harmonizing space, technology and workflows, creating a better experience for caregivers and patients at the point of care. The Midmark headquarters and innovation hub are located in Versailles, Ohio, which is also home to the Midmark Experience Center, Design Center, Technology Center and our largest manufacturing facility. Midmark maintains eleven additional locations in the United States, including four innovation hubs, and has subsidiaries in India and Italy.

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