Rane Culinary Science Center
  • Auburn, AL, USA
  • Full Time

Slated to open in fall 2022, "1856 - A Culinary Residence" will be an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center. Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an à la carte lunch menu and tasting menu format during dinner service.

Each year, an acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room.


Duties:

  • Ability to thoughtfully engage with all customers visiting 1856 about the concept and partnership with Auburn University and student experience.
  • Work closely with a paired student each day to provide service to our guests. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service
  • Ability to memorize a 8-10 course tasting menu along with beverage pairing that changes bi-weekly
  • Perform mise en place for daily service based on reservations booked for the day/evening.
  • Oversee our guests dining experience following 1856 and IHP's standards of service.
    • Ensure guest preference, dietary preferences are recognized and how those affect a set tasting menu on a nightly basis.
  • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
  • Always maintain a neat and clean work environment
  • Be available to perform lateral service as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
  • Utilize SpotOn Reserve platform to organize all reservations ensuring that the floor plan is being used optimally, in accordance with guest preferences and requests.
  • Answer phone calls; anticipate and respond promptly and courteously to any requests.
  • Collect and record any guest preferences or dietary restrictions into the internal database to enhance future dining experiences.
  • Provide a warm welcome when greeting guests upon arrival.
  • Communicate effectively with front of house team members to ensure a prompt and highly executed dining experience.
  • Answer questions about our food, beverages and other restaurant functions and services.
  • Provide guests with a fond farewell and invite them to return.
  • Assist in coordination with valet to ensure a timely delivery of guests' vehicles at the end of the dining experience.

Working Conditions:

  • Be able to work in a standing position for long periods of time, consecutively.
  • Be able to safely lift and easily maneuver multiple plates of food & carry bus tubs frequently weighing up to 50 pounds.
  • Working with students on a daily basis is required. Ability to organize and plan your service around training and teaching throughout every interaction.

Team members must have a flexible work schedule and ability to work nights, weekends and holidays

Qualifications:

  • A background in upscale dining preferred
  • Upon selection able to complete the Responsible Vendor course for all team members 18 years old and above
  • Must have a basic knowledge of dining room and service procedures and functions.
  • Possess basic math skills and can handle money and operate a point-of-sale system.
  • Positive Attitude
Rane Culinary Science Center
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