Door County Food Service And Bar

POSITION SUMMARY The Bartender/Cook is responsible for providing quality service to guests and staff by mixing and serving drink orders. Their duties include verifying age requirements of guests, being familiar with alcohol pairing and tastes, processing payments, managing inventory and bar supplies and building rapport with guests to create a positive and welcoming atmosphere. The Cook is responsible for planning, preparing and cooking food items to ensure the highest quality service and experience for our guests. The Cook ensures proper food handling, sanitation and food storage procedures while keeping the kitchen organized and running efficiently. Cooks follow recipes and make adjustments based on customer requests, communicate with wait staff and prepare dishes to make an attractive presentation for each meal. SPECIFIC DUTIES Greet guests and maintain a friendly demeanor throughout their dining experience. Prepare beverages according to the campgrounds mixing, portion control and presentation standards. Understand and communicate what's on the menu, answering questions and making recommendations on selections to guests. Increase revenues through up-selling strategies and profitability of ancillary income. Establish and maintain good communications and teamwork with fellow associates and other departments within the campground. Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while adhering to sanitation, safety, and food and beverage control policies. Clear, clean and reset tables as needed. Responsible for understanding and operating the POS system. Adhere to policies regarding handling of cash drawer while following specific KOA cash and credit card handling procedures. Assist with inventory and inventory control. Abide by state liquor regulations, particularly those prohibiting service to minors and intoxicated persons. Maintain high standards of professionalism, customer service, quality and cleanliness. Be familiar with fire extinguisher locations and know how to operate them in the restaurant/kitchen. Operate kitchen equipment such as broilers, ovens, fryers, and grills. Assist supervisor in monthly food and beverage inventories and reconciliations. Occasionally serve food. Ensures safe handling of chemicals in accordance with department standards and utilizes proper personal protective equipment (PPE) when appropriate. Foster a work environment that maximizes employee involvement, morale and is dedicated to delivering