Qualifications & Key Requirements: Age Requirement: 18+ Work Experience: 1+ years of experience working front of house duties, banquet / event work, or related experience - Required Experience in ordering, inventory management, and shrink control - Required Knowledge/Skills/Abilities: Comprehensive culinary and food prep knowledge - Required Working knowledge of food and beverage service - Required Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Microsoft Office) (preferred) - Preferred Advanced customer service and communication skills - Required Advanced planning and organization skills - Required Culinary and food processing skills - Required Ability to direct / lead a team - Required Ability to work a flexible schedule, including opening, closing, and weekend shifts - Required Ability to respond quickly and appropriately to guest concerns and feedback - Required Ability to handle guest feedback and resolve problems effectively - Required Ability to maintain a smile at all times, even when balancing multiple priorities - Required Business acumen - Required Education: Culinary degree, or equivalent combination of culinary training and / or experience - Required Licenses/Certifications: Physical Demands & Working Conditions: Function in a fast-paced, retail environment Work extended hours and / or rotating schedules Safely maneuver around moving mechanical parts Constantly reach at waist, grasp Frequently be exposed to fumes or airborne particles, and toxic or caustic materials Frequently stand, walk, pivot Occasionally sit, reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, push / pull with arms, pinch, perform fine motor movements, shoulder circumduction Occasionally be exposed to heat, ambient temperatures, and loud noise Frequently be exposed to wet and cold conditions Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day It is Partners' responsibility to never lift beyond their own safe lifting limit. Key Responsibilities & Essential Functions: Food Service: Creates / consults on menus based on knowledge of food and food prep, available kitchen capacity, prep / cook times, event specifics, etc.