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Our Taprooms and Forestry Camp will be operated for to go and delivery only until further notice. Click here to order online. Thank you.

If you’re interested in one of the positions listed here, please email your resume to [email protected] Please scroll down for Forestry Camp or Raleigh Locations

ASHEVILLE JOBS:

 

Part-Time Chef – Collier

$14/hour position
20 hours per week

We are looking for an enthusiastic, flexible cook with previous kitchen experience to work at our South Slope Taproom. Someone with a passion for fresh ingredients, local connectivity to producers and storytelling through culinary expressions.

The Part Time Chef will be responsible for the following:

Prep food
Execute menu items
Manage cleanliness of kitchen
Manage maintenance needs of kitchen equipment
Receive and organize deliveries from vendors
Daily trash and recycling removal to dumpsters
Maintain a clean an organized workspace
Work towards minimizing food and supplies waste
Observe and follow directives for portion control and quality
Maintain professional and productive relationship with all employees of the company

Must be at least 21 years of age
Must be able to lift up to 50 pounds
Must pass a background check prior to employment
Must be eligible to work in the United States
Must be willing to work nights and weekends

FORESTRY CAMP BAR AND RESTAURANT JOBS:

GENERAL MANAGER – FORESTRY CAMP BAR AND RESTAURANT

Summary: 

The general manager is responsible for overseeing all of the Forestry Camp Bar & Restaurant operations. This includes, but is not limited to, hiring, training and managing staff, firing, purchasing supplies and equipment, working with suppliers and vendors, collaborating with the kitchen and beverage directors, and assuring that the paramount priority of the operation revolves around providing exceptional hospitality. The general manager also oversees maintenance and upkeep of the dining areas, bars, kitchen, and exterior grounds of the restaurant; scheduling of staff; budgeting; and upholding a safe environment for all. The general manager is expected to appropriately balance their time between office hours and service hours in a way that allows the operation to run smoothly for staff, vendors and guests. They will also be expected to assist with marketing, promotion, and event coordination.

This is a full time, salaried position with full benefits. Salary will be commensurate with experience.

Essential Functions:

  • Help to improve operational, marketing, and business plans in conjunction with owners or board of directors.
  • Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
  • Maintain an accurate and up-to-date plan of staffing needs. Prepare schedules and ensure that Forestry Camp is staffed for all shifts.
  • Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
  • Completes accident reports promptly in the event that a guest or employee is injured.
  • Estimate food and supply needs, oversee the placement of orders. Maintain proper records.
  • Controls purchases and inventory by developing relationships with vendors; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
  • Maintains operations by managing policies and standard operating procedures; implementing productivity, quality, and patron-service standards; determining and implementing system improvements.
  • Proficiency in reservation management software (currently Open Table) and business management software (currently Basecamp), working to utilize them to their fullest potential in an effort to improve communication and documentation and therefore maximize efficiency and profitability.
  • Ensure positive guest service in all areas.  Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
  • Collate online reviews, respond when necessary, adapt when appropriate.
  • Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
  • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
  • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
  • Help develop and institute a required weekly continued education programming for staff to keep them abreast of industry trends, new menu items, featured items, events, VIPs, etc.
  • Assist in the planning and execution of on site public events.
  • Manage on site private events.
  • Assure Point of Sale (currently Aloha) is always up to date, accurate and functional. Work closely with the vendor to best cater the service to the specific operational needs of the business.
  • Produce and share reports of pertinent statistics. Analyze the data and act upon it.
  • Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
  • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
  • Keeps Director of Retail & Hospitality promptly and fully informed of all issues and takes prompt corrective action where necessary or suggests alternative courses of action.

Knowledge & Skills Requirements: 

  • Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management. Recordkeeping and preparation of reports.
  • Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to issues.
  • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
  • Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
  • Alignment with Forestry Camp Bar & Restaurant mission and vision.
  • Exercises critical thinking skills in every situation constantly seeking opportunities for improvement.
  • Relentlessly pursues way to make Forestry Camp Bar & Restaurant better.

Working Conditions:

  • Hours may vary if manager must fill in for his/her employees or if emergencies arise.
  • Ability to perform all functions at the restaurant level
  • Position requires prolonged standing, walking, climbing steps, bending, stooping, twisting, lifting products and supplies, and repetitive hand and wrist motion.

 

RALEIGH JOBS:

  • NONE CURRENTLY