Responsibilities include, but are not limited to:
- It will be crucial to ensure smooth communication throughout our high volume and fast paced service
- Manage all orders as they are received through the POS and communicate clearly and respectfully to the kitchen, including any special order requests
- Maintain accurate timing for dish executing
- Ensure all dishes are checked for quality and appearance prior to leaving the kitchen
- Maintain up-to-date knowledge of menu items including major components, unfamiliar ingredients, appropriate utensils for service, and drop lines
- Communicate 86s, menu changes, and/or other food related information to the FOH team
- Understand and execute food safety and allergies protocols
- Maintain open and effective communication with BOH team and FOH team
- Respond appropriately to any guest requests or issues by communicating effectively with the proper server or management
- Stock and prepare service related items as needed
- Quickly and correctly transport food from the kitchen to the guest as needed
- Support service team with table and floor maintenance, as needed, including, but not limited to: water service, clearing and cleaning tables and resetting tables with proper tableware, and polishing tableware
- Maintain cleanliness of work areas
- Demonstrate safe and proper use of all kitchen equipment when applicable
- Adhere to grooming and dress code standards
- Support other team members and foster a positive work environment
Our employees receive competitive salaries and hourly rates. We offer company wide restaurant discounts. The Whaling Bar promotes from within and each team-member will work closely with award-winning chefs and leading beverage directors. Our company sincerely values a proper work-life balance, offering the accommodations and flexibility our workforce community requires. The Whaling Bar is committed to maintaining our diverse and inclusive workforce and all applicants will receive consideration for employment.
Skills Required
- Previous expo experience
- Ability to manage orders through POS and communicate clearly with kitchen
- Knowledge of menu items, components, unfamiliar ingredients, and service utensils
- Understanding and execution of food safety and allergy protocols
- Maintain timing and check dishes for quality and appearance before service
- Maintain cleanliness of work areas and safe use of kitchen equipment
- Ability to quickly and correctly transport food to guests and assist FOH with clearing and resetting tables
- Adhere to grooming and dress code standards
- Effective, respectful communication with BOH and FOH teams and management
What We Do
SDCM is a nationally acclaimed, San Diego based restaurant group. Owned and operated by Matthew Spencer, SDCM was founded on Spencer’s 20 years of hospitality industry experience. Spencer began the group with the opening of oceanfront restaurant and lounge, FIREHOUSE American Eatery + Lounge in 2007. Quickly thereafter, he partnered with the Cohn Restaurant Group to open Downtown San Diego’s hottest wine bar, Vin De Syrah, followed by the throwback restaurant Analog Bar. In 2014 SDCM opened Kettner Exchange, to local and national acclaim, including receipt of the prestigious 2015 Orchid Award for Architecture. A year to the day after opening Kettner Exchange, SDCM opened Devil’s Dozen—a creative, chef-driven donut concept offering high-quality donuts and coffee. SDCM’s latest ventures include, The Grass Skirt, an adventurous tiki-concept and Good Time Poke, which serves San Diego’s freshest and most innovative poke dishes. Award-wining Corporate Executive Chef Brian Redzikowski, formerly of Le Cirque 2000, Nobu Matsuhisa Aspen, and Joel Rubuchon at the Mansion in Las Vegas, leads menu development for all five of SDCM’s creative concepts and is responsible for sustaining and elevating culinary offerings for all current and future projects. Highly acclaimed Bar Manager Steven Tuttle leads the beverage program across all SDCM venues; the winner of the 2015 San Diego Star of the Bar Competition, Tuttle was also named Eater.com San Diego Bartender of the year 2015. Redzikowski and Tuttle work in tandem with Spencer and his partners Jillian Donovan & Kristine Duehren to ensure SDCM remains on the leading edge of innovation in food, beverage and hospitality concepts in San Diego.
