<h3>Job Description</h3>
Job Description
Responsible for assisting the manager in seating and having a flawless level of communication with the guests prior and during dining experience.
<ul>
<li>The host must greet the guests at the door of the restaurant.</li>
<li>Before seating a guest, remember to ask him/her if they are hotel guests or walk-ins.</li>
<li>Must be able to use or operate the POS system (opening checks, closing checks) and reservation system</li>
<li>Must enter all information correctly in the reservation system.</li>
<li>Manage reservations communication prior to service</li>
<li>After seating guest inform the appropriate server about the table.</li>
<li>Help in cleaning, re-stocking, set-up or breakdown whenever needed.</li>
<li>Be the manager's eyes in their absence (Check the music, lights, tables, chairs and other items that may affect guest's service in any way)</li>
<li>Other tasks as required.</li>
</ul>
As mister parker's Host, compensation will be $18.00 per hour.

mister parker's Host - $18/hr

<h3>Job Description</h3>
Job DescriptionSalary: $16.50 per hour plus TIPS 
Boozehounds is looking for servers to join our exciting restaurant and bar in Palm Springs. With a venue space of nearly 7,000 sq. ft. that includes a trendy dining room and lounge, an atrium and outdoor patio with a cabana bar, Boozehounds PS has established itself as Palm Springs premier social destination. Boozehounds is also one of the top dog-friendly spaces in the Coachella Valley, featuring dog menus, merchandise and outdoor dining spaces where guests can dine with their pup.
Potential servers must be:
<ul>
<li> Responsible for serving food and/or beverages to guests as a continuing effort to deliver outstanding guest service and financial profitability</li>
<li> Maintains guest satisfaction as their top priority</li>
<li> Positive, upbeat individual, with prior server industry experience of 2+ years</li>
<li> Follow S.O.P. set by company</li>
<li> Meets dress code and appearance standards set by the company</li>
<li> Possesses excellent communication skills</li>
<li> Greets guests according to the standards</li>
<li> Adheres to food and beverage handling rules as well as responsible beverage service</li>
<li> Prepares accurate checks, and follows POS guidelines</li>
<li> Anticipates guests needs at all times</li>
<li> Retrieves food items from the kitchen</li>
<li>Sidework</li>
<li>Willing to roll up your sleeves and jump in to help your team</li>
</ul>
Applicants must have weekend availability.
Hours per week:
<ul>
<li>20-29</li>
<li>30-39</li>
</ul>
Duties will, or include the following:
<ul>
<li>Greeting and seating customers</li>
<li>Taking orders</li>
<li>Serving alcohol</li>
<li>Bussing, cleaning, and resetting tables</li>
<li>Answering phone calls</li>
<li>Placing to-go orders</li>
<li>Prep or side work</li>
<li>Preparing bills and processing payments</li>
<li>Assisting kitchen, such as plating and garnishing menu items</li>
<li>Cleaning duties such as stocking, sanitizing, sweeping floors, washing dishes</li>
</ul>
Desired Skill(s):
<ul>
<li>Handling cash accurately</li>
<li>Processing credit cards</li>
<li>Basic math calculations without a calculator</li>
<li>Using a calculator</li>
<li>Using Point of Sale software</li>
<li>Using other restaurant software</li>
<li>Making change accurately</li>
</ul>
Tip income:
<ul>
<li>Yes</li>
</ul>
Work Remotely
<ul>
<li>No</li>
</ul>
Job Type: Part-time
Salary: From $15.00 per hour
Benefits:
<ul>
<li>401(k)</li>
<li>Dental insurance</li>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Health insurance</li>
<li>Paid sick time</li>
<li>Vision insurance</li>
<li>Life Insurance</li>
<li>Pet Insurance</li>
</ul>
Schedule:
<ul>
<li>Day shift</li>
<li>Holidays</li>
<li>Monday to Friday</li>
<li>Night shift</li>
<li>Weekend availability</li>
</ul>
Supplemental pay types:
<ul>
<li>Tips</li>
</ul>
Application Question(s):
<ul>
<li>Do you have full weekend availability?</li>
</ul>
Experience:
<ul>
<li>Serving Experience: 2 years (Required)</li>
<li>Restaurant Experience: 2 years (Preferred)</li>
</ul>
License/Certification:
<ul>
<li>Riverside Food Handlers Card</li>
<li>Current RBS Certification from The Alcohol Bureau (within 30 days of start date)</li>
</ul>
Shift availability:
<ul>
<li>Day Shift (Preferred)</li>
<li>Night Shift (Preferred)</li>
</ul>

Server

<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain
cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and
efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10.
Essential Job Duties
<ul>
<li> Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed.</li>
<li> Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds.</li>
<li> Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards.</li>
<li> Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li> Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage.</li>
<li> Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.)</li>
</ul>
Non-Essential Job Duties
Performs similar and incidental duties as required.
Requirements:
Job Qualifications
Education: High school degree or equivalent combination of education and experience preferred.
Experience: Restaurant experience required. Previous kitchen experience preferred, but not required.
Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions
regarding food quality, quantity needed, and when to clean.
Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly
communicate operational concerns with Management and co-workers.
Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical
calculations.
Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers
in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely
with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level
of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards.
Reporting Relationships
Reports to the General Manager, Assistant Manager and/or Shift Leader.
Major Business/Professional Contacts
The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact
with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation
for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is
expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services
Business Partner, and Regional Director.)
Working and Environmental Conditions
Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation
equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat,
cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work
outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help
carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with
signed Driver Policy on file.)
Physical Demands
Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation.
Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and
equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood,
chicken, and steak) to ensure the flavor profile and quality standards are met.
Tools and Equipment Used
Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher,
cleaning supplies &amp; equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen
supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food
drill, etc.)

Line 3-4 Cook

<h3>Job Description</h3>
Job DescriptionDescription:
Summary
<ul>
<li>As an Expeditor, you play a crucial role in ensuring the smooth and efficient flow of food orders from the kitchen. You will collaborate closely with culinary staff, servers, and management to coordinate the timing and accuracy of food delivery, ultimately enhancing the dining experience for our guests.</li>
</ul>
Responsibilities
<ul>
<li>Order Coordination: Receive food orders from servers or kitchen staff and ensure all necessary details (table numbers, special requests, modifications) are accurately communicated.</li>
<li>Timing Management: Monitor the progress of food preparation in the kitchen and coordinate the timing of different courses to ensure that all dishes for a table are ready to be served together.</li>
<li>Quality Control: Inspect each dish for presentation, portion size, and overall quality before it leaves the kitchen, ensuring it meets company standards.</li>
<li>Communication: Maintain clear and effective communication with culinary staff, servers, and management to relay order details, special requests, and any changes or updates.</li>
<li>Problem-Solving: Address any issues or delays in food preparation promptly and efficiently, working to resolve problems to ensure smooth food service.</li>
<li>Expedite Service: Expedite the serving of dishes during busy periods to minimize wait times and ensure a positive dining experience for guests.</li>
<li>Ensure Order Accuracy: Verify that each dish matches the guest's order, and any specific instructions or dietary restrictions are adhered to.</li>
<li>Plate Presentation: Ensure that dishes are plated correctly and garnished appropriately according to company standards before they are sent to the dining area.</li>
<li>Collaborate with Servers: Coordinate closely with servers to manage the timing of food delivery and communicate any updates or changes to orders.</li>
<li>Maintain Cleanliness and Organization: Keep the expediting station and surrounding areas clean and organized, ensuring a smooth workflow and efficient operation.</li>
<li>Follow Food Safety Protocols: Adhere to food safety and sanitation guidelines to prevent cross-contamination and ensure safe handling of food items.</li>
<li>Provide Support to Culinary and Serving Staff: Assist culinary and serving staff during peak periods by prioritizing tasks and providing additional support as needed.</li>
<li>Handle Guest Inquiries and Issues: Address guest inquiries or concerns regarding their orders with professionalism and courtesy, taking appropriate action to resolve any issues.</li>
<li>Team Collaboration: Foster a positive and cooperative work environment by collaborating with culinary and front-of-house teams to deliver exceptional service.</li>
<li>Monitor Inventory Levels: Keep track of inventory levels for essential kitchen items (e.g., ingredients, supplies) and communicate any shortages or discrepancies to management.</li>
</ul>
Requirements:
Skills/Abilities
<ul>
<li>Must be highly organized to manage multiple orders simultaneously and prioritize tasks based on urgency and timing.</li>
<li>Must have strong attention to detail skills to ensure that each dish meets quality and presentation standards, including plating and garnishing.</li>
<li>Excellent verbal communication skills to coordinate with culinary staff, servers, and management to relay order details, timing, and any special requests.</li>
<li>Must be able to stay calm and composed during busy and high-pressure periods to maintain efficiency and accuracy.</li>
<li>Must have strong problem-solving skills and the ability to quickly identify and address issues or discrepancies in orders to prevent delays or mistakes in food service.</li>
<li>Due to working closely with culinary and serving staff, must have strong teamwork and collaboration skills to ensure seamless food delivery.</li>
<li>Efficient time management skills are needed to coordinate food preparation and delivery to ensure that orders are served promptly.</li>
<li>Able to learn the menu and its components proficiently to effectively communicate order details and address any questions or modifications.</li>
<li>Must be flexible to adapt to changing situations and prioritize tasks based on the evolving needs of a dynamic restaurant environment.</li>
<li>Must have a sense of urgency to maintain a steady flow of food orders and minimize wait times for guests.</li>
<li>Must be customer-focused; attentive to guest preferences to ensure that food is handled and served safely and hygienically.</li>
<li>Must have familiarity with point-of-sale systems to track orders and manage communication effectively.</li>
</ul>
Qualifications/Education/Experience
<ul>
<li>High School Diploma/GED or relevant experience.</li>
<li>Food Handlers Card is required as a prerequisite to receiving an offer of employment.</li>
<li>Must be able to obtain and maintain a gaming license from Augustine Gaming Commission.</li>
<li>Previous experience in a similar role within the food and beverage industry is preferred.</li>
<li>Excellent verbal communication skills.</li>
<li>Strong organizational abilities to manage multiple orders and prioritize tasks efficiently.</li>
<li>Keen attention to detail to ensure accuracy and consistency in food orders.</li>
<li>Ability to work collaboratively in a fast-paced, team-oriented environment.</li>
<li>Flexibility to adapt to changing priorities and handle high-pressure situations during busy periods.</li>
<li>Basic understanding of food safety and hygiene practices.</li>
<li>Flexible schedule including evenings, weekends, and holidays based on business needs.</li>
</ul>
Physical Demands/Work Environment
<ul>
<li>Ability to stand for extended periods and move around both the kitchen and dining area.</li>
<li>Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs.</li>
<li>Repetitive tasks such as using hand gestures or reaching for items.</li>
<li>Good hand-eye coordination and manual dexterity.</li>
<li>Regular multitasking, prioritizing tasks, and working under pressure during peak periods.</li>
<li>The kitchen area may be hot, noisy, and fast-paced.</li>
<li>Regular communication with team members.</li>
<li>Occasional interaction with guests.</li>
</ul>
Note
This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.
 
If none of the applicants should meet the stated qualifications, applicants whose education and experience are less than the stated requirements, may be interviewed and hired provided the applicant hired submits a formal written training plan within (30) thirty days which can be completed within a reasonable time agreed upon by the supervisor and the applicant. Applicants who are hired and fail to meet the agreed upon formal training program, will be discharged upon failure to complete the specified training as so scheduled.
 
Indian Preference Policy
Preference in filling vacancies is given to qualified Indian candidates in accordance with Tribal Law. Verification must be submitted with this application, if claiming Indian Preference. Consideration will be given to non-Indian applicants in the absence of qualified Indian Preference eligible candidates.
 
Equal Opportunity Employer
Within the scope of Indian Preference, all candidates will receive consideration without regard to race, color, sex, religion, national origin, or other non-merit factors.

Expeditor

<h3>Job Description</h3>
Job DescriptionDescription:
Summary
<ul>
<li>We are currently seeking an experienced cook to join our team. As a cook, you will be responsible for preparing and cooking various dishes according to our F&amp;B outlets' recipes and standards. Your role will be essential in ensuring that our customers have a memorable dining experience.</li>
</ul>
Responsibilities
<ul>
<li>Prepare and cook dishes according to our restaurant's recipes and standards</li>
<li>Ensure that all dishes are prepared in a timely manner</li>
<li>Maintain cleanliness and sanitation in the kitchen area</li>
<li>Ensure that all food items are stored properly</li>
<li>Collaborate with the kitchen team to ensure that all orders are prepared accurately</li>
<li>Monitor food supplies and communicate with the management team to ensure that all ingredients are in stock</li>
</ul>
Requirements:
Qualifications/Education/Experience
<ul>
<li>Must have a valid Food Handlers Certification as a pre-requisite to being extended a job offer.</li>
<li>Must be able and willing to get a ServSafe Certification within 30 days of employment.</li>
<li>Proven experience as a cook.</li>
<li>Knowledge of cooking techniques and kitchen equipment.</li>
<li>Ability to work in a fast-paced environment.</li>
<li>Good communication skills.</li>
<li>Ability to work as part of a team.</li>
<li>High school diploma or equivalent.</li>
<li>Must be at least 18 years of age or older.</li>
</ul>
Physical Demands/Work Environment
<ul>
<li>Clear vision (close, distant, peripheral, and depth perception) is needed.</li>
<li>Regularly required to talk, hear, sit and use hands to manipulate, handle, or feel.</li>
<li>Frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.</li>
<li>Will regularly lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.</li>
</ul>
Note
This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.
 
If none of the applicants should meet the stated qualifications, applicants whose education and experience are less than the stated requirements, may be interviewed and hired provided the applicant hired submits a formal written training plan within (30) thirty days which can be completed within a reasonable time agreed upon by the supervisor and the applicant. Applicants who are hired and fail to meet the agreed upon formal training program, will be discharged upon failure to complete the specified training as so scheduled.
 
Indian Preference Policy
Preference in filling vacancies is given to qualified Indian candidates in accordance with Tribal Law. Verification must be submitted with this application, if claiming Indian Preference. Consideration will be given to non-Indian applicants in the absence of qualified Indian Preference eligible candidates.
 
Equal Opportunity Employer
Within the scope of Indian Preference, all candidates will receive consideration without regard to race, color, sex, religion, national origin, or other non-merit factors.

Cook 3

<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
Responsible and accountable for supervising and supporting a productive and profitable restaurant, including Guest satisfaction, food quality and portioning, and Team Member efficiency, safety and security. Is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 10.
 
Essential Job Duties
<ul>
<li>Interacts with Guests, Team Members and Management. Maintains restaurant cleanliness, high food quality standards, resolves Guest complaints, and ensures Guest service according to Rubio’s standards. Supervises Team Members to appropriate positions as required.</li>
<li>Opens and/or closes restaurant according to Rubio’s standards. Supervises Front of the House and Back of the House Team Members as required by Management, ensuring priorities are being followed. Supervises Team Member performance during store operations including setup, food preparation and cleaning before opening, during the shift and at closing. Provides performance feedback to Management.</li>
<li>Performs production staff duties including cleaning the dining room, patio and restrooms, taking out trash, stocking inventories as required by Management, and maintaining cleanliness and food quality standards.</li>
<li>Inspects food for proper portioning, temperature, and appearance, completing all cleaning and food quality checklists as required by Management.</li>
<li>Ensures Team Members follow Company safety policies, using required safety equipment. Ensures proper temperature of food products. Inspects restaurant and its surroundings on a regular basis. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li>Completes financial paperwork on a daily basis. Counts, dispenses and deposits money according to Company policy.</li>
<li>Assists in completion of periodic operational paperwork as prescribed by Management.</li>
<li>Participates in development of self by attending ongoing classroom and online training.</li>
</ul>
Non-Essential Job Duties
Performs similar and incidental duties as required.
 
Requirements:
Job Qualifications
 
Education: High School degree or equivalent combination of education and experience.
Experience: Some restaurant or retail experience preferred.
Knowledge: Knowledge of aspects of the restaurant industry. Basic computer skills including e-mail and Microsoft Word.
Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with Management and co-workers.
Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork.
Other: A valid driver’s license and proof of automobile insurance required. Individual must have reliable transportation and proof of automobile insurance is required (if individual will be required to drive on behalf of Rubio’s.) Individual must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities.
 
Reporting Relationships
Reports to the General Manager and/or Assistant Manager.
 
Major Business/Professional Contacts
The Shift Leader will have constant contact with Guests, Managers, restaurant Team Members, other store Managers and Team Members, and occasional contact with Restaurant Support Center staff and outside vendors. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Shift Leader will regularly give suggestions to his/her Managers regarding operations. The Shift Leader is expected to follow appropriate procedures with respect to all communications (Assistant Manager, General Manager, District Manager, People Services Business Partner and Regional Director.)
 
Working and Environmental Conditions
Work indoors and outdoors (patio, for events, or to take trash to the dumpster). Constant exposure to fumes from restaurant and food preparation equipment and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses, and beaches. If assisting with a delivery may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in their vehicle (only if approved to drive in advance with signed Driver Policy on file.)
 
Physical Demands
Must be able to lift 55 lbs. Ability to stand for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met.
 
Tools and Equipment Used
Computer, telephone, calculator, multi-use printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.), cleaning solvents (cleanser, degreaser, etc.), kitchen equipment and utensils.

Shift Leader

<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
Prepare and keep all food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a
productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness.
The Line 1/2 Cook is seen as ‘the leader in the kitchen.’ S/he is supportive of the Management team and leads the Back-of-House Team by
example and with integrity. Is personally accountable for following the C.O.R.E. 10.
 
Essential Job Duties
<ul>
<li>Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed.</li>
<li>Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds.</li>
<li>Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio’s service time standards.</li>
<li>Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li>Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage.</li>
<li>Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.)</li>
<li>Uses and completes training packets with all new Back-of-House Team Members. Leads new product roll-out training with all Back-of-House Team Members.</li>
</ul>
Non-Essential Job Duties
Performs similar and incidental duties as required.
Requirements:
Job Qualifications
 
Education: High school degree or equivalent combination of education and experience preferred.
Experience: Restaurant experience required. Previous kitchen experience preferred.
Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality,
quantity needed, and when to clean.
Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate
operational concerns with Management and co-workers. Bi-lingual Spanish a plus.
Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical
calculations.
Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers
in other tasks or positions. Must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely
with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities.
Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain
cleanliness standards.
 
Reporting Relationships
Reports to the General Manager, Assistant Manager and/or Shift Leader
 
Major Business/Professional Contacts
The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact
with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation
for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is
expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services
Business Partner, and Regional Director.)
 
Working and Environmental Conditions
Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation
equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat,
cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work
outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help
carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with
signed Driver Policy on file.)
 
Physical Demands
Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation.
Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and
equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood,
chicken, and steak) to ensure the flavor profile and quality standards are met.
 
Tools and Equipment Used
Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher,
cleaning supplies &amp; equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen
supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food
drill, etc.)

Line 1-2 Cook

<h3>Job Description</h3>
Job DescriptionDescription:
Position Overview
We’re looking for an enthusiastic, personable, and organized Host/Hostess to be the first point of contact for our guests. As a Host/Hostess, you will be the face of The Palm Springs Surf Club, responsible for greeting and seating guests, managing reservations, and ensuring a smooth flow of guests into the dining areas. The ideal candidate will have excellent communication skills, a positive attitude, and a passion for delivering top-tier customer service.
 
Key Responsibilities
<ul>
<li>Greet and Welcome Guests: Welcome all guests warmly, ensuring they feel valued and comfortable as they arrive.</li>
<li>Manage Reservations: Check reservation lists and manage the seating chart. Effectively communicate with guests regarding wait times and reservations.</li>
<li>Escort Guests to Tables: Guide guests to their tables in a friendly and professional manner while maintaining a smooth flow of guests to avoid congestion.</li>
<li>Maintain Waiting List: If the restaurant is full, manage the waitlist by providing accurate wait time estimates and notifying guests when their table is ready.</li>
<li>Answer Questions and Provide Information: Provide guests with information about the menu, specials, and club amenities.</li>
<li>Maintain a Clean and Organized Host Stand: Keep the host area clean, organized, and stocked with necessary materials such as menus, reservation logs, and seating charts.</li>
<li>Collaborate with Team Members: Communicate effectively with the kitchen and waitstaff to ensure a seamless dining experience for guests.</li>
<li>Assist with Guest Concerns: Address and resolve guest concerns or complaints with a positive and professional attitude, ensuring customer satisfaction.</li>
<li>Assist with Additional Tasks: Provide support during peak times, such as assisting servers, running food, or helping with drink orders, as needed.</li>
<li>Promote a Positive Atmosphere: Help create a welcoming and fun environment by maintaining a friendly and positive attitude, even during busy times.</li>
</ul>
 
 
 
Requirements:
Qualifications
 
Experience: Previous experience as a host/hostess or in customer service is preferred but not required.
Skills: Excellent communication and interpersonal skills.Strong organizational skills with the ability to handle multiple tasks at once.
Ability to work efficiently in a fast-paced environment.
Friendly, approachable, and professional demeanor.
Team player with a positive attitude.
 
Physical Requirements: Ability to stand for extended periods of time, walk, and carry light items (menus, supplies, etc.).
 
Availability: Must be able to work evenings, weekends, and holidays, as required by the venue’s schedule.
 
Perks and Benefits
Competitive hourly wage, plus tips.
Employee discounts on food and drinks.
Flexible scheduling with opportunities for overtime.
Access to staff events.
A fun, dynamic work environment at one of Palm Springs' most popular destinations.

HOST/HOSTESS

<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
Responsible and accountable for supervising and supporting a productive and profitable restaurant, including Guest satisfaction, food quality and portioning, and Team Member efficiency, safety and security. Is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 10.
Essential Job Duties
<ul>
<li>Interacts with Guests, Team Members and Management. Maintains restaurant cleanliness, high food quality standards, resolves Guest complaints, and ensures Guest service according to Rubio’s standards. Supervises Team Members to appropriate positions as required.</li>
<li>Opens and/or closes restaurant according to Rubio’s standards. Supervises Front of the House and Back of the House Team Members as required by Management, ensuring priorities are being followed. Supervises Team Member performance during store operations including setup, food preparation and cleaning before opening, during the shift and at closing. Provides performance feedback to Management.</li>
<li>Performs production staff duties including cleaning the dining room, patio and restrooms, taking out trash, stocking inventories as required by Management, and maintaining cleanliness and food quality standards.</li>
<li>Inspects food for proper portioning, temperature, and appearance, completing all cleaning and food quality checklists as required by Management.</li>
<li>Ensures Team Members follow Company safety policies, using required safety equipment. Ensures proper temperature of food products. Inspects restaurant and its surroundings on a regular basis. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li>Completes financial paperwork on a daily basis. Counts, dispenses and deposits money according to Company policy.</li>
<li>Assists in completion of periodic operational paperwork as prescribed by Management.</li>
<li>Participates in development of self by attending ongoing classroom and online training.</li>
</ul>
Non-Essential Job Duties
Performs similar and incidental duties as required.
Requirements:
Job Qualifications
Education: High School degree or equivalent combination of education and experience.
Experience: Some restaurant or retail experience preferred.
Knowledge: Knowledge of aspects of the restaurant industry. Basic computer skills including e-mail and Microsoft Word.
Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with Management and co-workers.
Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork.
Other: A valid driver’s license and proof of automobile insurance required. Individual must have reliable transportation and proof of automobile insurance is required (if individual will be required to drive on behalf of Rubio’s.) Individual must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities.
Reporting Relationships
Reports to the General Manager and/or Assistant Manager.
Major Business/Professional Contacts
The Shift Leader will have constant contact with Guests, Managers, restaurant Team Members, other store Managers and Team Members, and occasional contact with Restaurant Support Center staff and outside vendors. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Shift Leader will regularly give suggestions to his/her Managers regarding operations. The Shift Leader is expected to follow appropriate procedures with respect to all communications (Assistant Manager, General Manager, District Manager, People Services Business Partner and Regional Director.)
Working and Environmental Conditions
Work indoors and outdoors (patio, for events, or to take trash to the dumpster). Constant exposure to fumes from restaurant and food preparation equipment and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses, and beaches. If assisting with a delivery may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in their vehicle (only if approved to drive in advance with signed Driver Policy on file.)
Physical Demands
Must be able to lift 55 lbs. Ability to stand for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met.
Tools and Equipment Used
Computer, telephone, calculator, multi-use printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.), cleaning solvents (cleanser, degreaser, etc.), kitchen equipment and utensils.

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