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Oversees all kitchen staff, menu creation, and food preparation processes.

Assists the Executive Chef, manages kitchen staff, and steps in to cook as needed.

Prepares specific types of dishes in their assigned station within the kitchen.

Specializes in making desserts, breads, and other baked goods.

Coordinates orders between the kitchen and servers, ensuring timely food delivery.

Responsible for cleaning dishes and maintaining the cleanliness of the kitchen.

Oversees overall restaurant operations, staff management, and customer service.

Greets customers, manages reservations, and assigns seating in the restaurant.

Takes orders, serves food and drinks, and ensures guest satisfaction.

Mixes and serves alcoholic beverages, maintains a well-stocked bar.

Clears tables, assists with setting up for new guests, and helps servers as needed.

Delivers food from the kitchen to the guests in a timely manner.

Specializes in wine service and wine and food pairings, managing the wine list.

Oversees all operations, financials, and management of the restaurant.

Manages the back of house, including food inventory, kitchen staff, and food safety.

Assists with ingredient preparation, stocking the kitchen for service.

In charge of running the restaurant during a particular shift, addresses immediate operational issues.

Manages the front of house staff, oversees the guest experience, often handles special reservations.

Leads the service team, trains new servers, and may handle special service situations.

Provides service to customers at walk-up counters or drive-through windows.

Delivers food orders to customers' locations, ensuring that the food arrives promptly and correctly.

Oversees the care and service of wine, including inventory and storage.

Specializes in cooking foods on a grill, such as steaks and burgers.

Focuses on cooking foods in oil, such as fries and battered fish.