The Cashier/Food Service Worker works primarily in the foodservice operation, handling cash and credit transactions from CCP customers. In addition, they will assist in setup and serving of food from counters and steamtables. Duties will include cleaning and sanitizing equipment and work stations. As a cashier, they must accurately operate the cash register/POS and complete the transactions. Will also provide support to the retail operation, including setup, maintaining supplies and products, and assisting in cleanup and closedown.
The Chef’s primary responsibility is to manage the kitchen and its staff to maintain the food standards of the company. This is a hands-on position and needs a leader that is not afraid to get their hands dirty. To be successful in this role, you’ll need cooking and management skills.
As a bartender, you must be knowledgeable, energetic and friendly, possess exceptional communication skills, and take pride in the restaurant’s bar program. A guest’s dining and/or bar experience should be equally enjoyable and you play a major role in overall picture. Remember, consistency is a key element in a positive guest experience. We achieve this by strict adherence to recipes, procedures and checklists. Your individual personality should shine through; use it to your advantage.
The Food Prep Helper works primarily in the kitchen supporting the production of food products. The main function is to assist in the preparation of foodstuffs. Cleans and sanitizes work stations and production equipment. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
As a hospitality company, the number one responsibility of every employee, regardless of position, is to provide excellent customer service and to create a warm, inviting, and hospitable environment for our guests and each other. The expeditor’s primary responsibility is to ensure menu items are prepared to guest’s order specifications and finalizes plate presentation. The expeditor directs the food runners and service staff to deliver completed orders. The expeditor is the food voice for the front of house.
The line cook’s primary responsibility is to ensure menu items are prepared to guest’s order specifications and finalizes plate presentation, adhering to all safety, sanitation, and food handling guidelines.
We believe in the power of partnership. By collaborating with local chefs and restaurateurs on each project.
We’re here to serve you! Visit us during our regular business hours:
8:30 AM-4:30 PM
Closed
1924 E Maple Ave, Unit B, El Segundo CA 90245
424-277-8833
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