Available Kulture Positions
Greets and welcomes guests upon arrival. Answers telephone, takes reservations and manages the efficient and timely seating of guests to a table providing menu and server information once seated. Manages special seating requests consistent with table seating guidelines and table availability. Relays guest seating and information to servers and bus persons. Oversees dining room activity to ensure guest seating efficiency.
Cooking menu items as specified by Executive Chef. Setting up and stocking stations with all necessary supplies. Preparing food for service. Maintain the cleanliness, safety and availability of the ingredients in the kitchen. Stock and prepare food for service according to the Chef's specifications. Learn and cook menu items in cooperation with the rest of the kitchen staff. Answer, report and follow instructions from the Chef and/or Kitchen Manager.
The Busser creates a welcoming environment for our guests by ensuring the dining room is clean, free from trash and debris, and tables are set up properly. This person works within a team to clear and reset tables quickly between seatings. Additionally, the Busser refills bread and beverages for guests, shows guests to their tables, and performs light housekeeping duties such as sweeping floors, stocking glassware and ice, and ensuring restrooms are clean, stocked and orderly.
Prior Experience as bartender or mixologist highly desirable. Bartender also serves food and drinks to guests in a courteous and timely manner. Bartender is generally available as full time or part time restaurant job. Offers exceptional customer service while mixing and serving both alcoholic and nonalcoholic drinks to patrons of bar, following standard recipes: Mixes ingredients, such a liquor soda, water, sugar, and bitters, to prepare cocktails and other drinks. Offers and serves food items to customers. Collects money for drinks served. Arranges bottles and glasses to make an attractive display. May slice fruit for garnishing drinks and tend to the service well.
Sous Chef/Kitchen Manager
Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up. Assist in overseeing weekly and monthly inventories, and ordering of food and supplies. Achieve or exceed budgeted labor and other cost centers through proper planning and execution.