Alexander’s Steakhouse takes pride in the excellent food and unparalleled service we provide to our guests. In turn, we also take pride in creating an environment of the highest standards for our employees. We believe in constant growth through knowledge and are committed to providing the skills and resources necessary to excel. We offer flexible hours and benefits for qualified positions.
DESCRIPTION: Providing restaurant guests with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Further responsibilities including scheduling, staff management, inventory management, and service training.
REQUIREMENTS: 2 years experience managing a fine dining restaurant. Ability to communicate to all personnel to include front of the house and back of the house staff. Ability to problem solve quickly and multi-task.
DESCRIPTION: Crafting and managing the restaurant’s wine list, training staff in wine knowledge, helping guests choose a wine and-equally important-making them feel comfortable with the wine they’ve selected.
REQUIREMENTS: Expert in the knowledge and service of wine. Completion of Masters of Wine program or equivalent preferredd. Minimum of 5 years of experience in fine dining restaurants. Excellent customer service and communication skills. We require Introductory Sommelier Pin.
DESCRIPTION: Responsible for the daily preparation, operation, and maintenance of the dining room, and support for smooth dining room operations during the service. Provide excellent quality service at all times.
Requirements: Minimum of 2 years of experience in fine dining restaurants. Professional grooming and demeanor. Ability to work well and communicate with others. Must have problem solving abilities, be self-motivated, and organized, Commitment to quality service, and food and beverage.
DESCRIPTION: Responsible for supporting the server to ensure smooth dining room operations during the service. Provide excellent quality service at all times.
REQUIREMENTS: Previous experience in a fine dining restaurant is preferred. Professional grooming and demeanor. Ability to work well and communicate with others. Must have problem solving abilities, be self-motivated, and organized, Commitment to quality service, and food and beverage.
DESCRIPTIONS: Ensure that the guest is greeted with a warm and welcoming smile. Ensure that guests receive their drinks and food in a timely manner, while providing friendly and efficient service. Mixes and serves alcoholic and non-alcoholic drinks to guests of bar and service bar.
REQUIREMENTS: Minimum of 1 year of experience in fine dining restaurants. Must have knowledge of drinks, beer, wine, and cocktails. Professional groomiong and demeanor. Ability to work well and communicate with others. Must have problem solvinig abilities, be self-motivated, and organized. Commitment to quality service, and food and beverage.
DESCRIPTION: Provide a warm, welcoming greeting to our guests, and to ensure that the guests’ dining experience is exceptional. To ensure that guests are seated in a timely manner, and to provide a sincere and heartfelt thank you to each guest as they leave.
REQUIREMENTS: Previous experience in a fine dining restaurant is preferred. Professional grooming and demeanor. Ability to work well and communicate with others. Must have problem solving abilities, be self-motivated, and organized. Commitment to quality service, and food and beverage.
DESCRIPTION: Works directly with the Chef keeping the kitchen on course in all aspects of restaurant operations: ordering, prep work, quality control, expediting, employee managment and scheduling.
REQUIREMENTS: One year prior experience as a Sous Chef in a fine dining environment. Four years prior experience as a line cook in fine dining restaurants. Excellent food knowledge and palate required. Ability to work under pressure and a sense of urgency required.
DESCRIPTION: Responsible for all aspects of the pastry department. Hiring, training and scheduling of the pastry team. Pastry Chef will design the pastry menu and be responsible for service of those items. Pastry Chef is highly visible during nightly service and adds to the custom dining experience of the restaurant.
REQUIREMENTS: Prior experience as Pastry Chef in a fine dining envirnment. Previous managment experience preferred.
DESCRIPTION: Works with Pastry Chef in production and nightly service.
REQUIREMENTS: Passion for pastry. Excellent eye for presentation. Sense of style. Must work cleanly. Prior training in culinary school or 1 year experience in working with a pastry team.
DESCRIPTION: Directly responsible for the reputation of the Chef. Line cooks work a station – pantry, hot apps, fish station, meat station or side station. Responsible for setup and mis en place of menu items and the execution of those items through service. Nightly cleanup.
REQUIREMENTS: Three years experience in a similar postion. Knowledge of classic cooking techniques and a wide variety of ingredients. Good knife skills. Excellent line habits and superior palate required.
DESCRIPTION: Provides support to the line positions through preparation of sauces, vegetables, stocks, soups and proteins. Takes direction directly from Sous Chefs.
REQUIREMENTS: Excellent knife skills. Knowledge of stocks, soups and basic kitchen preparations. Knowledge of food safety and handling.
DESCRIPTION: Responsible for support of the restaurant through maintaining a clean environment. Cleans pots, pans, plates and glassware. Helps with kitchen prep work and organization.
REQUIREMENTS: Prefer 1 year of experience in kitchen; however no experience required. Will provide training. Future advancement opportunities may be available.
Hours of Operation