Who you are:

Consistent and quick knife skills, ready to confidently prep and run a station during busy service. Work hard with an energetic and positive kitchen team to prepare and reproduce menu items, which will exceed our guest’s expectations. A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage.

Understand all ingredients, recipes and preparation of each menu item. Great ability to take direction and work in a team environment and to work calmly and effectively under pressure. Must have problem good problem solving abilities, be self-motivated, and organized. This position will spend 100% of the time standing or walking.

Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Requires manual dexterity to use and operate all necessary equipment.

Who you are:

Always exceeds guests’ expectations by providing an authentic, friendly, enthusiastic, professional culinary experience paired with impeccable service and a genuine sense of hospitality.

Have a passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage.

To be an agent of hospitality and seek every opportunity to help guests have a positive experience.

Not afraid to smile, make eye contact, have good posture and a welcoming presence on the floor. Helps collect, organize, update and manage menus. Stock host stand with appropriate supplies.

Familiar with POS, Square, Resy and other digital and online tools to maximize restaurant''s seating and service guests.

Ability to greet and thank each guest entering or leaving the restaurant. Seats guests at a suitable table or in waiting areas and remove extra place settings. Manage the wait list and proactively communicate accurate seating times. Provide guests with menus and inform guests of specialties and features. Inspect dining and serving areas to ensure cleanliness and proper setup.

Seamlessly work with an energetic and positive kitchen and front of house team in providing exceptional and timely service, which exceeds our guest’s expectations.

Who you are:

Can lead and manage all restaurant operations in partnership with the Ownership, Executive Chef, Service Director and Beverage Director to deliver a world class culinary experience, ensure concept vision and Muchas Gracias! standards are executed consistently. Demonstrate that staff members are the highest priority, maintain a positive work environment, create a dynamic, progressive and inclusive work culture and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.

Develop, coach and consistently execute culinary and service standards. Ensure consistent menu and service execution by using tools such as line checks, menu change and steps of service SOP's and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.

Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees.

Ambassador of Muchas Gracias! Culture and seek out opportunities to communicate our vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Square, POS, etc. are utilized correctly and data is accurate. Reach out to team for support as needed.

Position requires a minimum of 3+ years of Executive/Sous Chef/General Manager experience and 6+ years of kitchen/floor experience. Culinary degree preferred.