Crew Member

Job OverviewAt Palm & Paddle Grille, we are as committed to our crew members as we are to our customers. Great food and exceptional hospitality are only possible when the entire team is invested in creating a remarkable experience for all involved. We do that by embracing the following core values.
We believe in empowering our crew members to unleash their passion and creativity to reach their full potential.We create work-life integration by supporting each crew member's goals so they're their best on and off the job.We encourage embracing spontaneity, to create magical and unexpected moments for our team and our guests.We remain community-conscious, seeking opportunities to connect and give back.Above all, we remain passionate about providing exceptional hospitality that ensures every guest leaves with a lasting impression of quality and satisfaction.If you love the islands, are passionate about delicious food and drinks, and are committed to providing superior service that has a positive impact on all involved, then join the Palm & Paddle Grille crew, where it's always island time.
All team members should satisfactorily complete Safety and Food Handling Training as well as a thorough Orientation. Additionally, all team members should be trained in how to bus tables and clean the dining room and how to answer the phone (and what to say… and NOT say).
FRONT OF HOUSE POSITIONS: Dining Room Attendant/Bus Person:
EVERY team member needs to learn this position. Primary responsibilities include:
Assisting with clearing away soiled dishes, glasses, flatware, etc., resetting clean tables, and keeping all dining areas clean.Removing soiled dishes, etc. to bus tubs and taking them to the dishwashing area downstairs.Bringing up clean glasses and flatware to the second-level server station and bar.Performing periodic restroom "checks" that include cleaning and resupplying.Mopping up any spills.Transferring beer kegs, bottled beer, and supplies to the bar when no bar back is present.Positive guest interaction at all times.Host/Hostess
ALL Hosts/Hostesses must have basic safety, food handling, and menu familiarity training. They must also be trained on the POS system (for seating), learn all table numbers and locations, phone system, and carry out procedures. They must be trained in "Hospitality" and the Palm & Paddle Grille's expectations in terms of guest interactions. Host/Hostesses must be trained in opening and closing procedures and housekeeping in their areas. This is a prerequisite position that all Servers must learn as well.
Food Runners
With dining on two levels, the Palm & Paddle Grille will have the challenge of getting food to our guests safely and quickly. To that end, we will schedule "food runners" to assist in bringing orders from the kitchen to the guests. Food Runners must understand our menu, our table and seat numbers, be able to recognize dishes on the trays they will be using to transport food to guest tables, have proper serving etiquette (children, women, and then men), and be trained in hospitality and guest interaction. This position is also a "prerequisite" position for all servers to learn. Hosts and Hostesses should be cross-trained to function in this capacity when needed.
Servers
ALL Servers should be trained in both the above positions – Dining Room Attendant and Host/Hostess. Additionally, servers must have extensive training on the menu (including an awareness of any allergens, which items are vegetarian, no added gluten, etc.). Servers must have sufficient training on the POS system to be comfortable inputting orders on both handheld devices and fixed terminals. Servers must have extensive hospitality training as well as sales training. Servers must be familiar with and adhere to the guidelines for Responsible Beverage Service.
Bar-Backs
The bar-back position is a support position for our bartenders. Bar-backs will typically be scheduled during peak days/times for the bar to aid the bartenders in keeping clean glasses supplied, bottled beer and mixers stocked, ice bins refilled, emptying trash as needed, and keeping the bar area clean. In essence, they are bartender "understudies" as well.
Bartenders
To be a bartender at the Palm & Paddle Grill, a candidate must go through the same prerequisite training as Servers and also through Server training. Additionally, they must not only understand how to use the POS System for ordering but to be comfortable with handling cash. Our bartenders will need to be well-versed in crafting cocktails, using our blenders, drawing tap beer, changing beer kegs, washing and sanitizing glassware, and have excellent people skills, including dealing with guests that may require being "cut off" from ordering additional alcohol. Bartenders must attend Hospitality training (as part of their training as a Server) and salesmanship training. All Bartenders must be familiar with and adhere to the responsible Beverage Service guidelines and must always check the IDs of any guests that appear to be under 40 years old. Lead Bartenders may have the added responsibility of reconciling server cash-outs, inventorying and/or ordering alcohol, and more. At times, the Lead Bartender may function as the "Manager on Duty" (MOD) and as such, may be required to learn management functions including closing duties.
BACK OF HOUSE POSITIONS: Utility
This is the basic kitchen job that ALL back-of-house employees must learn. This position will have responsibility for keeping the restaurant clean (front and back) and will have daily tasks such as restroom cleaning, picking up debris from the parking lot, sweeping and mopping all floor areas, emptying trash, etc. Additionally, this team member may be called upon to check in and stock orders and keep the storage areas stocked and tidy. During shifts, they will operate the dish machine and pot and pan sinks.
Fryer Position
This is the easiest-to-learn position on the cooking line. It is a position that everyone on the line should learn first. The Fry Cook will be responsible for reading the KDS monitor and frying all items called for. There are timers on the fryers that will allow us to program each item in order to take the guesswork out of cook times. Additionally, this position will be responsible for draining and filtering the oil, replenishing items in the freezer and refrigerator chef's base in their area. This position requires safe food handling and sanitation training – prerequisites to all kitchen positions.
Flat Griddle & Char Grill
During peak times, there may be a person assigned to each of the grill stations, but for most shifts, there will be one person assigned to handle both. This position will be responsible for reading the KDS monitor and grilling all items called for in a timely manner. Foods must be prepared to Palm & Paddle Grille specifications at all times. Just as all other kitchen positions, this requires safe food handling and sanitation training.
Sauté Station
The Sauté position will be required to man the six-burner sauté range. This position will be responsible for reading the KDS monitor and preparing all items called for in a timely manner. Foods must be prepared to Palm & Paddle Grille specifications at all times. Just as with all other kitchen positions, this requires safe food handling and sanitation training.
The Middle
The person working this station must first master all of the above positions. The "Middle" is the traffic engineer for the kitchen, giving directions to the other line cooks. They are also responsible for any items that come off the steam table, plating all foods, monitoring the portions, quality, and plate presentations, and working with the Expediter position to ensure that dishes come out correctly and on time. They are the primary communicator with all other positions on the line.
Expediter
This is the next step above a "Middle." A team member must be able to do ALL other positions we have discussed above. The Expediter is the lead line position. This person will have several responsibilities including calling food from the Middle to the pass-thru window, checking quality, portioning and plate presentations, adding cold items to plates as called for on the tickets, and summoning food runners to deliver the meals to the correct tables. They must be able to handle five tickets at a time – looking ahead at these orders to ensure everything is being "worked" as needed. They will primarily communicate with the person working the "Middle" position. If a Server has any problems or issues, the Server will address these with the Expediter (also called "Expo") who in turn will communicate those needs to the Middle. They will be the "Quality Control" person for all food leaving the line. This position may be filled by a team member, but will typically be filled by a KM, Assistant KM, or Manager. Additionally, if there are issues with getting a guest's food out in a timely manner, they will be the point of communication with the Dining Room Service Manager and have the authority to dispense appetizers, etc. to alleviate the situation with a longer than expected ticket time for a particular guest or table. This position is the lead position in the kitchen.
Prep (Multiple Positions) Cold PrepStage 1 Cold Prep. This is the entry-level prep position. The person in this role will be designated a Prep List to work on every afternoon, refilling items that were used in recipes or on the line that morning. This will typically include replenishing peeled onions, chopped peppers, and other ingredients used in our Palm & Paddle Grille recipes. This position will use the slicer and mixer, so the individual(s) performing these tasks must be 18 or older.Stage 2 Cold Prep. This position will be preparing all of our recipes (think salad dressing, sauces, marinades, Mango Salsa, Pico de Gallo, etc.) that do not require cooking. They must follow the Prep Par Levels for that day and communicate any product shortages, quality issues, or any other issue to the KM or AKM on duty that day.Hot PrepHot Prep will be responsible for preparing all items that require cooking. This includes roasting Jerk Chicken, baking and mashing sweet potatoes, making Queso, making our seasoned black beans, etc. As with other Prep positions, this person must follow the Prep Par Levels for that day and communicate any product shortages, quality issues, or any other issue to the KM or AKM on duty that day.Line Support PrepThis position will typically only be filled during busy days/times. Their function will be to keep the line supplied with any and all items – hot and cold. They will be roasting Jerk Chicken throughout the day (since the hold time for bone-in jerk chicken is only four hours), preparing additional Island Rice as necessary, and replenishing the line from the hot holding cabinet, refrigerators, or freezer. The person in this position must be able to man a station on the line when needed.BenefitsPTOPro Work-Life BalanceCompetitive Wages