LINE COOK • open the kitchen and set up the line to prepare for the day 
• food preparation of soups, salads, desserts, and seafood 
• grill station, handle all grilled and sautéed foods, cook to the correct specifications and temperatures. 
• fry station, handle all the battering and frying of foods such as fish, shrimp, and french fries 
• expo, handle plating all food and presenting in window according to restaurant standards 
• close the kitchen, sweep and mop the kitchen, sanitize all surfaces, label and store food properly, make sure all is prepared for the following day. 
 SERVER 
• open the restaurant, unstacking the chairs, brewing teas, stocking everything for the day 
• take orders and meet guests’ needs, making sure to perform the five steps of service. 
• delivering food in a timely and sanitary fashion 
• clearing and busing tables, sanitizing to prepare for the next guests to be seated 
• closing the restaurant, sweeping the dining room, sanitizing surfaces, and putting everything in designated places for the next day.

Banquet Captain • met with guests to discuss their wants and needs for banquet services • prepared room for banquets, setting up adequate seating, tables, and place settings. • prepared food for banquets, and served to guests when called for. LEAD LINE COOK/SERVER • opened the dining area and kitchen, preparing tea and coffee, and stocking all supplies for the day 
• took food and drink orders from guests 
• food prep; prepared all meats and vegetables for the burgers, sandwiches and other entrees 
• cooked the food-- items such as burgers, sandwiches, wraps, and/or any specials 
• delivered food to guests, making sure everything was to their liking 
• cleared and sanitized all tables to keep the dining room looking clean and welcoming 
• closed the dining room and kitchen, sanitizing all surfaces, and doing the revenues report for the night.