Perks:

• Competitive pay

• Paid time off

• Medical, dental, and vision insurance

• Aflac supplemental insurance

• 401(k) retirement plan and employer match

• Professional development opportunities

• Positive and supportive work environment

Perks:

• Competitive pay

• Paid time off

• Medical, dental, and vision insurance
• Aflac supplemental insurance
• 401K retirement plan and employer match

• Professional development opportunities

• Positive and supportive work environment

Key Responsibilities include the following. Other duties may be assigned. Reasonable accommodation may be made to enable individuals with disabilities to perform these essential skills. An * after the responsibilities below denotes an essential skill. 

• Follows and promotes Nolan’s Way. *

• Schedules dining reservations for guests in advance and as they arrive at the restaurant; effectively and efficiently organizes the reservation book. * 

• Greet customers upon arrival with eye contact and a genuine smile. *

• Escorts guests to assigned tables and presents menus. *

• Communicates clearly if the guest has a table ready or if they will be placed on the waitlist, giving an accurate wait time. *

• Answer the phone clearly to take reservations or to-go orders. *

• Communicate any special requests for reservations to the server and kitchen.

• Accommodates and documents the needs of customers; communicates these needs to the staff to ensure guest satisfaction.

• Monitors the cleanliness and upkeep of guest contact areas, including restrooms and any closet/ coat check areas.

• Assists staff when busy, expediting food, pouring water, bussing tables, etc.

• Assist bussers perform nightly duties, including shining water glasses, clean menus, etc.

• Exhibit strong customer service skills and attention to detail as well as exhibiting professionalism. *

• Ability to work under high traffic hours with ease. *

Skills:

To perform this job successfully, an individual must be able to perform each essential skills satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required. 

Language Ability:

Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations.  Ability to write reports, business correspondence and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public.

Math Ability:

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

Reasoning Ability: 

Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Computer Skills: 

To perform this job successfully, an individual should have knowledge of word processing software; spreadsheet software; inventory software; internet software; and order processing systems.   

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential skills for this job. 

While performing the duties of this job, the employee is regularly exposed to wet or humid conditions (non-weather) and work near moving mechanical parts. The employee is frequently exposed to work in high, precarious places. The employee is occasionally exposed to risk of electrical shock.

The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is regularly required to stand; walk; use their hands and talk or hear. The employee is frequently required to reach with their hands and arms and taste or smell. The employee is occasionally required to sit; frequently required to climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/ or move up to 75 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus.

Education and Experience:

High school diploma or general education degree (GED); and two to four years related experience and/ or training; or equivalent combination of education and experience.

Training:

Training is available for this position.

Overview: Prep cooks are responsible for preparing and handling food by following established recipes, portion and quality standards, and safety procedures. They support kitchen operations by preparing ingredients, setting up stations, and ensuring all items are ready for lunch and dinner service. Prep cooks maintain a clean and organized work area, adhere to health and safety guidelines, and assist in upholding restaurant policies and standards. 

Key Responsibilities include the following.  Other duties may be assigned.  Reasonable accommodation may be made to enable individuals with disabilities to perform these essential skills.   

• Follows and promotes Nolan’s Way.
• Preps food needed for lunch and/or dinner service.

• Prepare all menu items in accordance with recipe guidelines and par levels.
• Prepare all ingredients needed for designated stations daily, following chefs’ prep and par lists.
• Follow all portion and quality standards.
• Adhere to all restaurant policies and procedures paying special attention to health and/ or safety requirements; communicate any concerns to management.
• Facial hair must not exceed half an inch, or employees will be required to wear a beard net.
• You are to be well-groomed and professional in appearance when coming to work or engaged in work-related tasks.
  
  
  
  
  
  

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of an organization.

Skills:

To perform this job successfully, an individual must be able to perform each essential skill satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration.

The noise level in the work environment is usually loud.

Health and Safety:

According to the Department of Health, employees are to maintain a high degree of personal cleanliness and are to conform with good hygiene practices when working in food service establishments. In addition, employees are to wash their hands and exposed areas of arms thoroughly with soap and water before starting work, and as often as may be necessary.  Employees are to keep their fingernails clean and neatly trimmed as well as wear slip resistant shoes. All persons within a food service establishment who work in areas where food is prepared are to use hats, caps, or hair nets as restraints which minimize hair contact with food and food-contact surfaces.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is frequently required to stand; walk; use hands; reach with hands and arms and taste or smell. The employee is regularly required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit as well as climb or balance. The employee must frequently lift and/ or move up to 75 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus.

Education and Experience:

High school diploma or general education degree (GED); and one to two years related experience and/ or training; or equivalent combination of education and experience.

Training: 

Training is available for this position.

Department: Back of the House

Reports To: Kitchen Manager

FLSA Status: Non-Exempt

Overview: The Dishwasher plays a vital role in keeping all dishes, kitchen tools, and utensils clean, sanitized, and neatly organized. This position is essential for the kitchen team, requiring careful washing, rinsing, and arranging of items used during food preparation and serving. By following set standards, the Dishwasher helps maintain a hygienic and well-ordered kitchen environment.

Key Responsibilities are outlined as follows, other duties may be assigned as necessary.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.  

• Adheres to and promotes Nolan’s Way.
• Transfers racks of glassware, cutlery, fry baskets, pots, or pans from the holding area to the dishwashing machine or sink.
  
• Removes food scraps from dishes and processes them through the dishwashing machine.
• Pre-rinses all items prior to placing them in the dishwashing machine.
• Cleans dishes, glassware, flatware, pots, and pans using either the dishwasher or manual methods when necessary.
• Places clean dishes on the cooks’ line and stores them in appropriate areas.
• Hangs clean cooking utensils, pots, and pans on designated hooks throughout the kitchen.
• Replenishes and replaces chemicals and soap used in the dishwashing machine as needed.
• Maintains kitchen workspaces, equipment, and utensils in a clean and organized manner by sanitizing food preparation areas and equipment.
• Stores clean dishes, utensils, and cooking equipment in their proper locations.
• Sorts and disposes of waste in designated areas.
• Sweeps and scrubs floors thoroughly.
• Restocks supplies, including food and utensils.
• Assists with kitchen preparation tasks as required.
• Receives and stores supplies in the kitchen and storage areas.
• Observes fundamental safety rules for kitchen, sanitation, and back door operations.
• Cleans food preparation equipment and workspaces in accordance with health and safety standards; sanitizes counters and tables.
• Follows all restaurant policies and procedures, with particular attention to health and safety requirements; communicates any concerns to management.
• Wears full-length black pants, a black shirt, and slip-resistant shoes.
• Facial hair must not exceed half an inch; otherwise, a beard net is required.
• Maintains a well-groomed and professional appearance when reporting to work or engaging in work-related activities.
  

Skills:

To perform this job successfully, an individual must be able to perform each essential skill satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.  

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

While performing the duties of this job, the employee is regularly exposed to wet or humid conditions (non-weather) and works near moving mechanical parts. The employee is frequently exposed to work in high, precarious places. The employee is occasionally exposed to risk of electrical shock.

The noise level in the work environment is usually loud.

Health and Safety:

According to the Department of Health, employees are to maintain a high degree of personal cleanliness and are to conform with good hygiene practices when working in food service establishments.  In addition, employees are to wash their hands and exposed areas of arms thoroughly with soap and water before starting work, and as often as may be necessary.  Employees are to keep their fingernails clean and neatly trimmed as well as wear slip resistant shoes.  All persons within a food service establishment who work in areas where food is prepared are to use hats, caps, or hair nets as restraints which minimize hair contact with food and food-contact surfaces.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and taste or smell. The employee is frequently required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/ or move up to 75 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus.

Education:

No specific educational requirements for this position.

Training: 

Training is available for this position.

Experience:

No experience necessary.

Perks:

• Competitive pay

• Paid time off

• Medical, dental, and vision insurance

• Aflac supplemental insurance

• 401(k) retirement plan and employer match

• Professional development opportunities

• Positive and supportive work environment