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A Team Committed to People

Join Our Team Today

 

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Mexican Food Design At Its Finest

The people here at El Patron Restaurante Mexicano don't just serve food. As a member of our staff, you'll help us innovate, craft and design the best food and customer service experience. We take pride in serving the unusual and surprising our guests with the unexpected. It's our high-performing team however that truly brings credibility to what we do day and day out.

Where do you see yourself?


FOH Positions

HOST

Summary of Position:  

Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes. 

Duties & Responsibilities:

  • Warmly and graciously greet all guests upon arrival.
  • When possible, open the front door for guests entering or leaving the restaurant.
  • When immediate seating is limited, record guest names and number of people in party. 
  • Call out name and number of party when tables become available.
  • Provide guests with estimated waiting time.
  • Accommodate special seating requests for guests whenever possible. 
  • Seat guests based on guest preferences and balancing of customer flow in service stations.
  • Upon seating, offer guests a menu and inform them of their server’s name. Inspect table for proper presentation and completeness.  
  • Inform guests of specials and promotions.
  • Relay messages to servers and buspersons as needed.
  • Thank guests as they leave and invite them to return.
  • Help other team members with their duties.

Qualifications:

  • Previous restaurant experience is preferred.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to communicate clearly and effectively in the predominant language(s) of our guests.
  • Must have exceptional grooming habits. 

SERVER

Summary of Position:  

Provide friendly, intuitive, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show our guests such a marvelous time; they will want to return again and again.        

Duties & Responsibilities:

  • Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.
  • Inform guests of specials and menu changes.
  • Make recommendations you genuinely feel your guests will enjoy.
  • Answer questions about our food, beverages as well as other restaurant functions and services.
  • Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.
  • Deliver food and beverages from kitchen and bar to guests in a timely matter.
  • Perform side work at the start, during a running shift and at the end of each shift as required by service station assignment.
  • Maintain clean service areas.
  • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
  • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).
  • Be ready and willing to assist fellow servers as situations arise.
  • Be ready and willing to assist bus person with clearing and resetting tables.
  • Thank guests for their visit and invite them to return.
  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Qualifications:

  • Be able to communicate and understand the predominant language(s) of our guests.
  • Must have a basic knowledge of dining room and service procedures and functions.
  • Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to safely lift and easily maneuver trays of food frequently weighing at least 20 to 40 pounds.
 

BARTENDER

Summary of Position:  

Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests.

Duties & Responsibilities:

  • Take beverage orders from guests and servers.
  • Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.
  • Learn the names and personally recognize our regular guests.
  • Record drink orders accurately and immediately after receipt into the register system.
  • Accept guest payment, process credit card charges and make change (if applicable).
  • Wash and sterilize glassware.
  • Prepare garnishes for drinks.
  • Maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages, according to management standards.
  • Clear, clean and reset tables in bar area.
  • Present drink menus, make recommendations and answer questions regarding beverages.
  • Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
  • Receive and serve food orders to guests seated at the bar.
  • Report all equipment problems and bar maintenance issues to restaurant manager.
  • Assist the restocking and replenishment of bar inventory and supplies.
  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. 

Qualifications:

  • Be 21 years of age.
  • Be able to communicate and understand the predominant language(s) of our guests.
  • Have working knowledge of beer, wine and liquor and common drink recipes.
  • Possess basic math skills and have the ability to handle money and operate a cash register.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to reach, bend, stoop and frequently lift up to 40 pounds.
 

BOH Positions

DISHWASHER

Summary of Position:  

Wash and clean tableware, pots, pans and cooking equipment. Keep the dishroom and equipment clean and organized.

Duties & Responsibilities:

  • Load, run and unload dish machine. 
  • Keep the dish machine clean and report any functional or mechanical problems immediately.
  • Monitor dish machine water temperature to ensure sanitary wash cycle.
  • Wash and store all tableware and kitchenware.
  • Keep dish room clean and organized. 
  • Maintain adequate levels of clean tableware for dining room and kitchen.
  • Bag and haul dish room trash to dumpster at designed times.
  • Handle tableware carefully to prevent breakage and loss.
  • Maintain adequate levels of dish detergents and cleaning supplies.
  • Clean food preparation and production areas as required.
  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Qualifications:

  • No previous restaurant experience required.
  • Be able to work in hot, wet, humid and loud environment for long periods of time. 
  • Be physically able to lift, reach, bend and stoop.
  • Be able to working in a standing position for long periods of time (up to 8 hours).
  • Be able to safely lift bags, cases and stacks weighing up to 70 pounds.

BUSSER

Summary of Position:  

Serve guests and provide refills as needed. Remove used tableware; clear and reset tables after guests leave.

Duties & Responsibilities:

  • Ensuring the cleanliness of the Restaurant, inside and out.
  • Ensuring the cleanliness of the restrooms, on a consistent basis (every 15 minutes).
  • Assisting with the cleanliness of customer service areas:  i.e., tables, chairs and booths, and the floor.
  • Assisting the host with seating rotations by rapidly cleaning tables, chairs, booths, floors; and, by notifying the host of available seating.
  • Respond appropriately to guest requests. Communicate guest requests to server as needed.
  • First customer service point by greeting them when bringing chips, when pouring water or assisting them with any other needs.
  • Assisting sales staff with specific needs for the table: i.e., clearing plates, bringing fresh silverware, refilling coffee, tea, water, and crumbing table.
  • Assisting bartenders with needs for the bar: i.e., glassware, bus tubs, juices, ice, etc.
  • Assisting the kitchen by bringing dirty plate ware, silverware, and glassware to the kitchen, and restocking the service stations with clean plate ware, silverware, and glassware.
  • Stocking service stations with food service items: i.e., coffee, cream, cut lemons, soup spoons, iced tea spoons, etc.
  • You are a total team player that provides services that link all employee departments together, while having customer contact, ensuring 100% guest satisfaction.
  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Qualifications:

  • No previous restaurant experience required.
  • Be able to work in hot, wet, humid and loud environment for long periods of time. 
  • Be physically able to lift, reach, bend and stoop.
  • Be able to working in a standing position for long periods of time (up to 8 hours).
  • Be able to safely lift bags, cases and stacks weighing up to 70 pounds.
 

PREP/LINE COOK

Summary of Position:  

Your role as a Cook at EL PATRON RESTAURANTE MEXICANO is extremely important to our success. You will be trained on how to perform your job. Your speed and efficiency are imperative to the smooth operation of the kitchen. You need speed to successfully complete your tasks. Your efficiency and consistency will help assure 100% guest satisfaction. You will be provided with high quality products and the necessary tools and equipments to complete your daily duties.

Also, you must provide our guests with quality meals that have them coming back for more and maintain a positive attitude and always strive to meet our high expectations. Be a team player and make us PROUD!

Duties & Responsibilities:

  • Always arrive at least 5 minutes before your scheduled time.
  • Always come to work with a clean uniform.
  • Check your duties for the day by reviewing prep list, cooler, pull list, etc.
  • Get organized and plan your day before beginning your work.
  • Sanitize and clean your work area. Clean as you go - maintain a clean station and work area THROUGH OUT THE DAY. Clean all equipments and workstations immediately after use. Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sautéed burners, convection oven, flat top range and refrigeration equipment. 
  • Maintain your daily and weekly sanitation and maintenance schedules. 
  • Maintain a safe, clean and organized workstation and walk way in the prep areas.
  • Follow the recipes - ensure the quality and consistency of every batch recipe that goes from our prep kitchen to the proper workstation on the line. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Be a team player - support and assist your fellow team members whenever possible.
  • Ensure that all dicers, slicers, scales, refrigeration and cooking equipment are operating correctly and at the proper temperature. Record temperatures on log.
  • Report any broken or malfunctioning equipment to the kitchen manager or manager-on-duty.
  • ALWAYS follow safe food handling practices.
  • Never store raw poultry, meat or fish products above cooked or ready-to-eat products.
  • Use our product labeling system to label, date, rotate and store all food products.
  • Prepare only what is on the Daily Prep List.
  • Do not work more than scheduled hours unless directed by manager-on-duty or if you haven’t finished your assignment for the day. Always communicate with the manager if you consider you won’t be able to finish on time. 
  • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Assume 100% responsibility for quality of products served.
  • Stock and maintains sufficient levels of food products at line stations to assure a smooth service period. 
  • Follow proper plate presentation and garnish set up for all dishes.
  • Handle stores and rotate all products properly. (FIFO rule)
  • Assist in food prep assignments during off-peak periods as needed.
  • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
  • Attend all scheduled employee meetings and bring suggestions for improvement. 
  • Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.
  • Always check with Manager prior to checking out.
  • Assist your team members by organizing delivery orders when they arrive. Always remember the FIFO (first in first out) rule. 

Qualifications:

  • Must be able to read, speak, write, and understand the primary language of the work location. 
  • Must be able to perform simple math calculations and follow directions for equipment and recipe production.
  • Must be able to speak and listen to staff and managers for cooking instructions.
  • Must be able to maintain a neat and organized work area.
  • Must work quickly and efficiently so that our speed of service objectives are met while preparing food that meets our high standards of quality and plate presentation. 
  • Must be able to think quickly on his/her feet with multiple activities going on at once. A good Prep/Line Cook doesn't get flustered easily and even enjoys the challenge of an extra busy shift.
  • Must be able to work in a standing position and have the ability to stand and walk for the duration of a scheduled shift.
  • Must be able to safely lift and easily maneuver trays of food frequently weighing up to 45 pounds. Must have the ability to lift, stoop, and bend.
  • Must exhibit hand coordination and dexterity for rapid productions.
  • Must focus on quality and have pride in work.
  • Must be “Always” a Team player.