Job Description

Job Description

Job Description

1856 - A Culinary Residence, an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center.

Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an à la carte lunch menu and tasting menu format during dinner service.

An acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room.

Duties:

• Ability to thoughtfully engage with all customers visiting 1856- Culinary Residence about the concept and partnership with Auburn University and student experience.
• Work closely with a paired student each day to provide service to our guests. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service
• Ability to accurately describe a 5-8 course tasting menu along with beverage pairing that changes monthly
• Perform mise en place for daily service based on reservations booked for the day/evening.
• Oversee our guests dining experience following 1856- Culinary Residence and IHP's standards of service.
  • Ensure guest preference, dietary preferences are recognized and how those affect a set tasting menu on a nightly basis.
• Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
• Assist serving staff in preparing and setting mis en place, running food and clearing tables during service
• Always maintain a neat and clean work environment
• Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Maintain ticket times and overall flow of food quality and timeliness from kitchen to guests.
• Ensure that food is prepared as requested on tickets and presented as outlined in the menus and plating guides.
• Inspect the cleanliness, presentation, and temperature of completed dishes.
• Communicate effectively with front of house and back of house team members to ensure a highly executed dining experience with a high attention to detail.
• Assist in delivering food from the kitchen to guests in a timely matter.
• Work closely with culinary expo to ensure communication is clear and precise.

Working Conditions:

• Be able to work in a standing position for long periods of time, consecutively.
• Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds.
• Working with students on a daily basis is required. Ability to organize and plan your service around training and teaching throughout every interaction.
• Team members must have a flexible work schedule and ability to work nights, weekends and holidays.

Qualifications:

• A background in upscale dining preferred
• Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above
• Must have a basic knowledge of dining room and service procedures and functions.
• Possess basic math skills and can handle money and operate a point-of-sale system.
• Positive Attitude

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