(เต็มแล้วจ้า) Margaritaville Bloomington,MN

Prep Cook :• Ensures all materials and supplies are available. Responsible for the preparation and/or cooking of food that follows company directed specifications by performing the following duties:
• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines.
• Executes designated preparation stations without support under normal conditions.
• Follows all company HACCP documentation and procedures throughout daily shifts.
• Responsible for daily requisition of non-food and food products.
• Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down work station at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
• Cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Line Cook :Responsible for the preparation and/or cooking of food by following company-directed specifications and by performing the following duties:
• Ensures all materials and supplies are available.
• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
• Coordinates food orders to ensure timely and efficient delivery to each table.
• Executes designated preparation and/or line stations without support under normal conditions.
• Meets special guest requests while providing same quality standards.
• Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down work station at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Maintains a high level of knowledge regarding the company’s products and happenings.
• Adheres to all company policies and procedures as established in the Staff Member Handbook

Busser :Responsible for cleaning and setting tables, general table maintenance, and maintaining a clean, sanitary, and safe work environment for all Staff Members and guests by performing the following duties:
• Maintains cleanliness around front façade of the building, guest restrooms, floors, and surrounding work areas by keeping the area swept, mopped, and free from spills, trash, debris, etc
• Gathers and clears all tableware soiled through use and delivers to dishwasher.
• Scrapes, racks, and stacks glassware/plateware/silverware in dishwashing area.
• Clears and sets tables according to established procedures and standards. Performs these tasks with speed and efficiency.
• Maintains adequate supply of ice to all service stations and ice bins.
• Changes empty bag in box sodas as needed.
• Moves tables and chairs to adjust floor plans for special functions, band performances, etc.
• Stocks all service stations with appropriate supplies, including glassware, silverware, paper products, etc.
• Pre-busses tables of all used glassware/plate ware/ silverware/etc. and maintains work areas, including organizing and cleaning service stations.
• Keeps all trash cans in service stations clean and empty; brings in empty cans after trash pickup.
• Knows all table numbers and floor plans in restaurant.
• Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Adheres to all policies and procedures of company as established and outlined in Staff Member Handbook

Host :Responsible for greeting customers, checking identification (if applicable), controlling the flow of traffic, and maintaining guest areas by performing the following duties:
• Handles initial and final contact with all guests; greets guests in a positive,
• professional, and welcoming manner and thanks them as they leave.
• Provides information and conversation while guests are waiting and being seated.
• Accommodates guests with special requests.
• Maintains positive guest satisfaction by answering questions thoroughly, handling
• complaints or directing them to a manager, and providing specific item suggestions and information about the establishment.
• Provides specific item suggestions and information about the establishment.
• Quotes accurate wait times, distributes paging devices (if applicable), and maintains time efficient list.
• Directs guests to proper holding/waiting area.
• Coordinates orderly movement of guests within the food service area with utilization of a table management system.
• Knows table numbers, seating floor plans, and server/busser assignments.
• Communicates effectively with all guests, co-workers and management.
• Maintains organization of host stand and keeps supplies stocked.
• Answers telephone calls and related questions.
• Maintains cleanliness around front facade of the building and guest restrooms; keeps venue clean and free of litter at all times.
• Monitors and stocks restroom supplies.
• Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Adheres to responsible alcohol service established by company policy.
• Understands and utilizes all safety and sanitation practices as defined in the safety
program and reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Dishwasher :Maintains a clean, sanitary, and safe work environment for all Staff Members and guests.
• Scrapes, racks, and stacks glassware/plate ware/silverware properly in dishwasher.
• Sweeps, mops, and washes pots, dishes, etc. by using hand or dish equipment and cooler detailing.
• Removes waste, garbage, and recyclable materials from kitchen area to appropriate receptacles.
• Stocks all glassware/plate ware/silverware as cleaned.
• Maintains all dishware washing procedures and continuous cleaning schedule of dish machine every two hours.
• Maintains a clean workstation and equipment appearances and assists in overall kitchen cleanliness.
• Assists in the stocking, cleaning, and closing of all stations as directed.
• Assists kitchen staff with prep work.
• Cross-trains on prep stations and assists those co-workers when needed to meet guest satisfaction.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Understands and utilizes all safety and sanitation practices as defined in the safety program reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Position

Prep Cook : (2 M/F)
Line Cook : (4 M/F)
Busser : (2 M/F)
Host : (2 M/F)
Dishwasher : (3 M/F)

Job location

Bloomington , MN

Rate

Prep Cook : $16.00 per hour
Line Cook : $17.00 per hour
Busser : $10.85 per hour
Host : $16.00 per hour
Dishwasher : $14.00 per hour

Hours

32-40 hours per week

Start Date

7 May 2025 – 1 Jun 2025

End Date

1 Sep 2025 – 7 Sep 2025

English level

Intermediate – Advanced

Housing

$200.00 / week (Must Arrange Own) **Expect to pay between $150 and $250 per week
Deposit amount : $100-200 On arrival

Transportation to work

Walking, Bicycle, Bus