Sous Chef - 4 years experience with managing staff, schedules, food cost and inventory. Previous experience as kitchen manager or similar role.
Servers - 2 years of hospitality in casual fine dining restaurant.
Floor Manager - 3 years experience in restaurant operations management.
Bartenders - 3 years experience with mixology, North and Latin American wine knowledge a plus.
For consideration, please email PDF or WORD resume to firstname.lastname@example.org