Jobs at SquareOne Holding Company

Prepare and shuck oysters and other menu items according to recipes and presentation standards. Maintain product quality, sanitation, organization, and equipment readiness in a high-volume restaurant. Manage stock and food orders while supporting positive guest relations and teamwork. The role requires knife skills, cooking knowledge, strong communication, attention to detail, and the ability to stand, lift up to 50 pounds, and work quickly for extended periods.

Manages daily restaurant operations, leads shifts, supports hiring and training, maintains food safety and quality standards, resolves guest and team concerns, monitors budgets and financial accuracy, and helps ensure a safe, well-run dining environment. The role partners with the General Manager on operational programs, team development, administrative systems, and compliance with health codes.

Prepare and shuck oysters while ensuring food quality, cleanliness, sanitation, and organized work areas. Support high-volume restaurant operations, use strong knife skills and varied cooking methods, and promote positive guest relations. The role requires teamwork, communication, attention to detail, prolonged standing, and lifting up to 50 pounds. STIR offers training, career advancement, flexible scheduling, health insurance, and food discounts.

Manages daily restaurant operations and leads shifts while supporting the General Manager with hiring, training, financial tracking, food safety, quality control, sanitation, and budget adherence. Handles guest and team member concerns, maintains safe and welcoming environments, supports operational systems, and develops team members. Uses Toast, CTUIT/Restaurant365, and Paycom.

Shuck oysters and prepare related products while maintaining restaurant quality standards. Keep work areas and equipment organized, clean, and sanitary; use strong knife skills and cooking techniques; support positive guest relations; and collaborate effectively in a fast-paced, upscale casual dining environment.

Manages daily restaurant operations, leads shifts, supports hiring and training, maintains food safety and quality standards, handles guest and team concerns, monitors budgets and financial accuracy, and assists the General Manager with administrative programs and team development.

Oversee daily restaurant operations and shift execution while supporting the General Manager with hiring, training, financial accuracy, food safety, quality control, and program administration. Handle guest and team-member concerns, maintain safe and sanitary environments, ensure budget adherence, and coach team members toward ongoing professional development.

Shucks oysters and prepares related products while maintaining restaurant quality standards. Responsibilities include promoting positive guest relations, using strong knife skills and cooking methods, and keeping work areas and equipment organized, clean, and sanitary. The role requires teamwork, communication, attention to detail, prolonged standing, and lifting up to 50 pounds in a fast-paced, upscale casual dining environment.

Supports the culinary team by coordinating plate quality, presentation, garnishes, portions, food preparation, product handling, and kitchen sanitation. Maintains an organized expo station, follows recipes and kitchen procedures, and assists with prep during slower periods. The role requires teamwork, attention to detail, physical mobility, and the ability to lift 25–50 pounds during fast-paced shifts.

Supports the culinary team by coordinating plate quality, presentation, garnishes, portions, food preparation, product storage, and sanitation. Maintains an organized, clean station while following recipes, portion standards, cooking methods, kitchen policies, and food-handling procedures. Requires teamwork, attention to detail, physical mobility, and the ability to lift 25–50 pounds during fast-paced shifts.