Job openings

Bartender, Servers & Waitstaff
Seasonal Summer Job Opportunity Near Round Lake, Illinois

Job Description

Days Needed: Friday-Sunday, Weekends a Must. Memorial to Labor Day.
Hours: 10-25 hours/week, higher end on holiday weekends

Bartenders, servers and waitstaff are responsible for providing exceptional food and beverage service to Members and guests, thus ensuring satisfaction and Member retention. They are responsible for greeting Members and guests promptly while always exhibiting a high level of hospitality and passion for Member and guest satisfaction.

Responsibilities include, but are not limited to:
• Maintain Club service standards as outlined in the training program
• Complete a comprehensive working knowledge of the menu and various liquors, beer, and wines available at the Club
• Accurately execute Member and guest orders and requests in a timely fashion

Job qualifications:
• Previous food and beverage server experience preferred
• Excellent interpersonal, communication, and customer service skills
• Ability to take food and beverage orders accurately and operate point-of-sale system
• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds
• Prolonged periods of standing and walking
• Must be a team player, flexible, able to work under pressure
• Exhibit self-motivation, accountability and great problem-solving skills and a positive attitude

Duties:
• Greets customers as they are seated at the table; ensures the table is clean and that utensils, napkins, and other needs have been provided
• Pours and refills wine, coffee, water, and/or other beverages served with and after the meal
• Distributes menus and presents the daily specials; answers questions regarding the menu
• Delivers food, beverages, condiments, and other requested items to customers
• Ensures that food is prepared correctly and to customers satisfaction; returns incorrect or improperly cooked orders to kitchen
• Collects plates and clears the table as customers finish their meals
• Prepares customers checks and collects signatures
• Assists with other restaurant tasks such as cleaning the dining area and preparing silverware and condiments
• Advises general manager of any member/guest concerns
• Assists in closing functions by performing various tasks such as removing linen, glasses, dishes, silverware, etc., and resetting the room

 

Head Chef/Line Cook, Alpine County Club
Seasonal Summer Job Opportunity Near Round Lake, Illinois

Job Description

Days Needed: Wednesday-Sunday (club closed on Monday & Tuesday)
Hours: Approximately 40 hours/week

We are looking for an experienced head cook to take charge of kitchen operations, including leading the staff in all matters related to food preparation. You will be required to ensure that there are adequate food supplies, to plan the menu, and to see that the kitchen and equipment are kept immaculate at all times.

To be successful as a head cook, you should have the creativity to develop new recipes and the leadership skills to ensure that your team understands what is required of them. An excellent head cook should be able to handle multiple duties simultaneously and should be extremely organized.

Responsibilities include, but are not limited to:

  • Planning and supervising tasks carried out by the food preparation staff.

  • Taking responsibility for the health and safety of the food team.

  • Planning food menus and ensuring that the menu is fresh and well presented.

  • Keeping abreast of culinary trends and incorporating these into the menu.

  • Developing recipes and determining how best to present dishes.

  • Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.

  • Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.

  • Checking regularly that the equipment and work areas are kept spotless.

  • Keeping abreast of and complying with the latest health and safety laws and regulations.

Job requirements:

  • A high school diploma or equivalent.

  • Training at a community college, technical school, culinary arts school, or 4-year college.

  • At least 2 years’ experience working as a head cook.

  • Knowledge of culinary trends.

  • A proven ability to create unique and delicious dishes.

  • The ability to multitask and cope in a high-pressure environment.

  • Excellent leadership and communication skills.