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EMPLOYMENT

Manager
sommelier
server
support staff
bartender
host
sous chef
pastry chef
pastry cook
line cook
butcher
prep cook
dishwasher

application
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Manager
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.

sommelier
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.

server
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.

support staff
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.

bartender
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.

host
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.

sous chef
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.

pastry chef
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.

pastry cook
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.

line cook
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.

butcher
Description: Responsible for rotation and portioning of all proteins. Maintains the dry-age room and meat cutting equipment. Resonsible for receiving of product and ensuring the highest quality of raw materials.
Requirements: Two years prior experience in a similar position. Knowledge of meat cuts and experience with a band saw. Excellent knife skills and safety habits required.

prep cook
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.

dishwasher
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.

 
 

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