Jobs available:
For all jobs please fill out the application by clicking or tapping the “Apply Now” button and email your application and resume to Alyssa@pecangrill.com
Thank you.
Floor Manager
Responsibilities:
-Start Safe Count
-Prepare deposits/Change Orders
-Prepare drawers for the bars
-Check Messages
-Put drawers away in bars
-Open all doors and do an opening walkthrough:
Check Bathrooms- Mirrors should shine, Check paper towels/toilet paper/soap/ladies’ bags/ trash bags/ Nothing on floors/ Shadow-boxes/ toilets (lift seat to make sure it is clean
Growlers in the main bar below TV- Make sure it’s full
Lights- Make sure all are on and none out if so, note on Raul’s clipboard
TVs- make sure all are on
Music-Good volume and family-friendly
Salt&Pepper Table tents- Make sure all are on tables and clean
Windows/Glass- Make sure all mirrors behind the bars are clean/Main Doors walking in are clean/ ALL Taproom Doors & Windows are CLEAN **Shine! No streaks! No Water Marks!
Walk Patio- Make sure this area is clean and has what’s needed for the shift to run smoothly
Server alley- Make sure this area is clean and has what’s required for the shift to run smoothly
Chairs/Tables legs- Make sure tables/chairs are not off balance & no tears on seats
-Check for any reservations and make sure they are ready roughly an hour and a half in advance
-Make sure staff is all in uniform (Dressed correctly! Name tag on- all black non-slip shoes-tattoos covered!) and know all daily specials both food and drinks
-Run to the bank before we open the doors
-Put all change orders away, deposit slips on Alyssa’s desk, and perform another safe count
Doors Open/During Shift:
-Make sure staff has stayed on task NO CELLPHONES!!!!!
-Wine/Liquor lists completed
-Make sure staff performs daily deep cleans, if able to do so during shift and not after
-Perform table checks (at least once with each table)
-Expo/Run food
-Bus and Pre-bus tables
-Perform Checkouts-Maintain safe count and tip-out throughout the shift
-When making cuts make sure morning staff is performing cleaning duties and restocking
-During down time stay at the host stand and coordinate seating and restroom checks
-Make sure the Host is on point!!! They are the 1st & the last person the guest sees!
Shift Change Duties:
-Perform one last safe count and make sure drawers match up with checkouts and tip-outs
-Enter any important info into the Redbook
-Do final walkthrough on the floor to make sure all stations are cleaned/menus are all printed and stocked/86’d items and specials board are up to date.
-Check with the Closing manager and inform of all important info for the day
-Make sure the closing Manager performs their safe count to check for any discrepancies
Executive Chef
Reports To Director of Operations
Job Summary
Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness,
training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
Activities & Responsibilities
• Promote, work, and act in a manner consistent with the mission of Pecan Grill & Brewery
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Ensure that deliveries are performed by the restaurant’s receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
• Analyze recipes.
• Prepare and cook foods of all types, either regularly or for special guests or functions.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and
carrying techniques, and handling hazardous materials.
• Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative
maintenance programs.
• Prepare all required paperwork, including forms, and reports.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
The task to be given after 120 days
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
40/50 hours a week full-time. Must work nights and weekends.
$18.00-$30.00 an hour
Download the PDF application. Email resume and completed application to
Alyssa Salcido at alyssa@pecangrill.com
For all jobs please fill out the application by clicking or tapping the “Apply Now” button and email your application and resume to Alyssa@pecangrill.com
Thank you.
