Assistant Chef & Server - Big Moose, NY

Assistant Chef Position

Summary of Position
The Assistant Chef is responsible for helping the Head Chef preparing, serving, and cleaning up of lunch and 
dinner for 60 to 90 guests and up to 25 staff members, six days per week. The staff meals are at 12-noon for 
lunch and 5pm for dinner. The Assistant Chef can, at the Head Chef’s discretion, be responsible for whole 
portions of the meal. Guests have a one-hour meal time, from 1pm – 2pm for lunch and 6pm to 7pm for dinner. 

Food Preparation
- Responsible for preparing items prior to meal service, such as, chopping vegetables, gathering food 
from cooler/freezer, slicing meats, and cleaning seafood.
- Assist with the preparation, cooking and plating of lunch (homemade soup, and 2 entrees).
- Assist with the preparation, cooking and plating of dinner (homemade soup, dinner salad, 2 entrees, 
2 vegetables, and 1 starch).
- Assist with the preparation, cooking, and plating of food items for the Sunday Buffet.
- Assist with preparation of food for staff meals.

Clean & Prepare Cooking Stations
- Responsible for maintaining cleanliness of various kitchen equipment.
- Responsible for handwashing delicate/wooden utensils.
- Maintain cleanliness in cooler, freezer and all food storage areas.

Storage & Disposal of Food
- Assist with checking in and putting away incoming orders promptly.
- Assist with organizing and labeling of leftover food.
- Responsible for weekly inventory of food supplies.

Maintain Sanitation Standards
- Be familiar with NYS Health Department regulations and maintain standards at all times.

Other
– Maintain positive and professional environment for guests and staff members.
– Must be able to work with people of all ages.
– Must be professional, articulate, and friendly.
– Regular, predicable, and reliable attendance required.

Qualifications
– Previous restaurant experience is desired.
– Must be at least 18 years of age.

Server Position

Summary of Position
The Server position is responsible for serving breakfast, lunch, and dinner to about twelve to twenty guests in the main dining room, six days per week. Guests have a one hour meal time, from 8am – 9am for breakfast, 1pm – 2pm for lunch and 6pm to 7pm for dinner. Each person on the team will be assigned duties to be completed before and after each shift. The Waitstaff team is responsible for the set up of the dining room, as well as, cleaning up after each meal.

Responsibilities

- Serving food and beverages efficiently and in a courteous manner.
- Timely completion of specific duties for the start and end of shift
- Clean and polish glassware, silverware, and china.
- Be well versed with the daily menu, method of preparation and accompaniments.
- Set up tables according to The Waldheim’s expectation.
- Maintain cleanliness of the Waitstaff area in the Kitchen and Dining room.
- Follow the correct sequence of service as outlined during training.
- Perform any other duties as may be assigned by the supervisor.

Other

- Maintain a positive and professional environment for guests and staff members.
- Ability to give full attention to what other people are saying.
- To actively look for ways to help other staff members.

Qualifications

- Previous restaurant experience is desired.
- Must be at least 16 years of age.
- Must be professional, articulate, and friendly.
- Regular, predicable, and reliable attendance required.

Benefits

- Housing available