***Hiring Dishwashers for anticipated grand opening in NOVEMBER***

The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant

organization came up with a simple process: take the best quality chicken, prepare the

chicken in a proprietary brine, and after deep frying; top the most tender chicken in the

world with one of seven signature spice blends.

Summary:

The Team Member is responsible and accountable for performing specific tasks and

duties assigned within the restaurant including food prep, restaurant

cleanliness and teamwork.

Duties:

The Team Member will maintain a fast speed of service, and follow all safety and security procedures.

In addition, they:

- Follow the steps outlined in the DHC Training Program to learn new skills, duties, and

responsibilities

- Communicate to their immediate supervisor when additional training guidance and

practice is needed

- Understand how each job responsibility impacts guests, employees, and overall

restaurant operations

- Ensure restaurant cleanliness daily by clearing tables, sweeping and mopping floors,

washing/sanitizing/disinfecting kitchen

utensils and high touch-point areas, and servicing restrooms

- Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform

policy

- Are performance-oriented and performance driven; understand performance

expectations and are aware of performance

results

- Abide to the rules and direction given by the restaurant management team

Job expectations

The Team Member will work productively in a fast-paced environment in which they will

be working closely with other Team Members to complete tasks,

and conduct other duties assigned by the restaurant management team.

In addition, they:

- Ensure that they abide by company policies and directives

- Support the goals, decisions, and directives of the restaurant management team and

is not insubordinate

- Contributes to the restaurant’s success by accomplishing the expected work during

each shift consistently

- Communicate effectively with team members and management to resolve any

interpersonal issues as needed

restaurant costs; properly uses all products, supplies, and equipment facilities

Requirements

- Current student or high school diploma/GED preferred

- Must be at least 16 years old

- Flexibility to work nights, weekends, and holidays

- Ability to stand for long periods of time and work in a fast-paced environment

- Positive attitude while conducting any and all duties

- Commitment to guest satisfaction

- Effective communicator with co-workers and the restaurant management team

Transportation & accessibility

- Must have reliable transportation to work

- Must have telephone or other reliable method of communicating with supervisor and

co-workers

Hours:

- Must be able and willing to work flexible hours including opening and closing shifts

- This includes working weekends/nights & holidays whenever necessary

Skills & Abilities:

- Excellent time management skills

- Strong people/guest service skills

- Ability to look at the restaurant operations from a guest’s point of view

- Ability to take initiative and solve problems

- Able to stand for long periods of time

- Able to bend and stoop

- Able to work around heat

- Able to work around others in close quarters

- Able to lift 50-75 lbs. comfortably

Job Type: Full-time/ Part-time

***Hiring Dishwashers for anticipated grand opening in NOVEMBER***

The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant

organization came up with a simple process: take the best quality chicken, prepare the

chicken in a proprietary brine, and after deep frying; top the most tender chicken in the

world with one of seven signature spice blends.

Summary:

The Team Member is responsible and accountable for performing specific tasks and

duties assigned within the restaurant including food prep, restaurant

cleanliness and teamwork.

Duties:

The Team Member will maintain a fast speed of service, and follow all safety and security procedures.

In addition, they:

- Follow the steps outlined in the DHC Training Program to learn new skills, duties, and

responsibilities

- Communicate to their immediate supervisor when additional training guidance and

practice is needed

- Understand how each job responsibility impacts guests, employees, and overall

restaurant operations

- Ensure restaurant cleanliness daily by clearing tables, sweeping and mopping floors,

washing/sanitizing/disinfecting kitchen

utensils and high touch-point areas, and servicing restrooms

- Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform

policy

- Are performance-oriented and performance driven; understand performance

expectations and are aware of performance

results

- Abide to the rules and direction given by the restaurant management team

Job expectations

The Team Member will work productively in a fast-paced environment in which they will

be working closely with other Team Members to complete tasks,

and conduct other duties assigned by the restaurant management team.

In addition, they:

- Ensure that they abide by company policies and directives

- Support the goals, decisions, and directives of the restaurant management team and

is not insubordinate

- Contributes to the restaurant’s success by accomplishing the expected work during

each shift consistently

- Communicate effectively with team members and management to resolve any

interpersonal issues as needed

restaurant costs; properly uses all products, supplies, and equipment facilities

Requirements

- Current student or high school diploma/GED preferred

- Must be at least 16 years old

- Flexibility to work nights, weekends, and holidays

- Ability to stand for long periods of time and work in a fast-paced environment

- Positive attitude while conducting any and all duties

- Commitment to guest satisfaction

- Effective communicator with co-workers and the restaurant management team

Transportation & accessibility

- Must have reliable transportation to work

- Must have telephone or other reliable method of communicating with supervisor and

co-workers

Hours:

- Must be able and willing to work flexible hours including opening and closing shifts

- This includes working weekends/nights & holidays whenever necessary

Skills & Abilities:

- Excellent time management skills

- Strong people/guest service skills

- Ability to look at the restaurant operations from a guest’s point of view

- Ability to take initiative and solve problems

- Able to stand for long periods of time

- Able to bend and stoop

- Able to work around heat

- Able to work around others in close quarters

- Able to lift 50-75 lbs. comfortably

Job Type: Full-time/ Part-time