Lead Server

POWDR•Death Valley, CA

1d•Onsite

About The Position

Stovepipe Wells, located in Death Valley National Park, is seeking a Lead Server to join their team. This role involves taking direction from the F&B Manager, communicating effectively with staff and visitors, and ensuring a high standard of service and food safety. The Lead Server will also be responsible for training new hires, maintaining cleanliness and organization of work areas, and adhering to all food safety regulations. This position offers a unique work culture and the opportunity to work in a beautiful, remote location.

Requirements

Able to work and thrive in Death Valley National Park.
Ability to get along well with people, be honest, punctual and reliable.
Ability to remain calm and friendly.
Ability to physically work as a Kitchen and Restaurant Staff member.
Ability to adapt to changing work conditions.
Ability to work cooperatively in a team environment.
Current CA Food Handlers Certification Card required
Minimum 1 year food and beverage experience required.

Responsibilities

Take direction from F&B Manager.
Communicate effectively with kitchen staff, visitors, servers and coworkers.
Know all menu and drink items, ingredients, processes, documentation and labelling practices.
Ensure all new hires know all menu and drink items, ingredients, processes, documentation and labelling practices.
Ensure the work areas are clean and sanitized, good housekeeping, and proper labelling, and storage in line with CA Food Handling Safety Standards.
Maintain CA Food Handler Card and follow set practices in the kitchen environment.
Open to education/training, coaching and learning on a continuous basis to improve.
Stock and organize supplies, refrigerated and frozen items in a maintained, organized environment.
Complete all food safety checks, handwashing, cleaning, sanitizing protocols, wears gloves, in line with food safety.
Ensure all FOH and bar staff complete required opening and closing side work each shift.
Complete all food safety training to ensure compliance.
Exercise diligence in food safety processes and participate in audits and corrective actions as directed by leadership.
When is ill does not work and reports illness to the management team.
Answer server and guests’ questions and minor complaints and is friendly and accommodating.
Be dressed and for work in a clean, pressed and complete uniform with nametag.
Wear clean, proper footwear.
Be helpful and professional with coworkers, respectfully starting and ending shifts on time, and leaving the stations clean, organized, sanitized and prepared for the following shift.