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The Machine Shop in conjunction with the Sault Community Career Centre are hosting a job fair.

 Management is looking to hire a full staff of 60 people for their state-of-the-art kitchen and banquet / concert / event venue.

Get great experience working alongside an all-star team of experienced professionals in the hospitality and entertainment sector.

Location: The Machine Shop (75 Huron St.)

Date: Thursday, May 26th

Time: 10am to 6pm

 

 

Positions Available:

 

Reports to: Restaurant Manager

Summary of Position:

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

The Restaurant Bartenders will have 2-3 years of experience and know a wide variety of mixed beverages including both favourites of the mature generation and the newest mixed cocktails on the market.

The Banquet Bartenders will be comfortable working at a very fast pace, and working with a more limited bar and will be capable of moving customers efficiently.

Duties & Responsibilities:

Take beverage orders from guests and/or servers.
Will know wines and wine service of various wines and regions of the world, will know the protocols of wine service. Will be continuously self educating on new and top rated wines being offered. Will advise management of any requests.

For standard cocktails, Will be capable of preparing and serving a broad spectrum of alcoholic and non-alcoholic beverages. Self education ongoing.

Beer is also a specialty item and the bartender will be confident and knowledgeable of all beer carried on premises or noting those requested and advising management of requests.

Recognize regulars and learn their names. Learn their favourite wines, beverages and be courteous in selling to all.
Record drink orders accurately and immediately handle payment in the prescribed manner.
Accept guest payment, process debit/ credit card charges and make change (if applicable).
Wash and sterilize glassware per Algoma Public Health Standards.
Prepare garnishes for drinks.
Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
Ensure there are no visible spots on glassware displayed to public
Present drink or wine menus, make recommendations and answer questions regarding beverages.
Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
Ensure there is ample cleaning product and mix product before a shift starts..
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.
General cleaning duties.
Other restaurant tasks as required by management or leadership.

Qualifications:

Be above minimum serving age of 18. ( or be 18 if serving in banquet area where bar is limited and previous experience may be less)
2+ years of high volume experience.
Be able to communicate clearly and effectively.
Possess strong organizational and multi-tasking skills.
Ability to work well with others.
Have working knowledge of beer, wine and liquor and common drink recipes.
Be bondable and 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.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have exceptional hygiene and grooming habits.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.

 

Reports to: Restaurant Manager

Summary of Position:

Welcome and warmly greet guests on arrival, addressing them by name whenever possible. Manage the efficient and timely seating of our guests to a table that best serves them.

Duties & Responsibilities:

Warmly and graciously greet all guests upon arrival.
Whenever possible, do a check in with guests while dining, ensuring that their visit is pleasant and handle any concerns or comments immediately per management protocol.
When immediate seating is limited, record guest names and number of people in party and provide guests with and accurate, estimated waiting time.
Create a system to know who the guest is waiting and approach them directly to advise that their table is ready. If necessary call name and number of party when table becomes available but in a courteous manner of recognition as to who they are.
Accommodate special seating requests for guests whenever possible.
Seat guest guests based on guest preferences and balancing of customer flow in service stations. A guests request will always take priority and if it is in a situation of overloading a section, before advancing to seat, advise the guest that the server will make every effort to be with them as soon as possible.
Upon seating, offer guests a menu and inform them of their server’s name. Inspect table for proper presentation and completeness. If there is anything needing attention, advise bus person immediately or if they are not readily available, handle it yourself to ensure that the guests sense they are attended to as a priority.
Relay messages to servers and bus persons as needed.
Thank guests as they leave and invite them to return. Show as much energy and appreciation as you did on their arrival. Ensure that their visit was a success and be willing to handle any concerns in an empathetic, courteous manner. Ensure that their concerns are noted and they will be contacted if deemed necessary.
Attends all scheduled employee meetings and brings suggestions for improvement.
Such other tasks as required of management or leadership.

Qualifications:

No previous restaurant experience required.
Possess organizational and multi-tasking skills.
Able to work well with others.
Be able to work in a standing position for long periods of time.
Be able to communicate clearly with apparent energy.
Must have exceptional grooming habits.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.

 

Reports to: Front of House Manager/General Manager / Assistant Managers

Summary of Position:

Provide friendly, 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 marvellous time, they will want to return again and again. Our servers are to present naturally, subtly, and genuine.

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. Authenticity and adaptability of personality is a must with the ability to read the personalities at your table a priority so that service is appropriate.
Offer beverages, Inform guests of daily features and menu changes. Servers will develop their wine service and product knowledge to be perceivable as experts.
Make objective recommendations; sell all specialty menu items, showing that you genuinely believe our guests will enjoy them. (Leave subjective attitudes at the door)
Give informed answers to questions about our food, beverages and other restaurant functions and services. If you don’t know something, find out!
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 to guests in a timely matter, serving from the left, removing to the right wherever possible.
Perform side work at the start and 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.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

Be able to communicate clearly and effectively.
Must have comprehensive knowledge of dining room, service procedures and functions.
Bondable and possess basic math skills with the ability to handle money and operate a point-of-sale system accurately.
Be able to work in a standing position for long periods of time.
Be able to safely lift and easily manoeuvre trays of food frequently weighing up to 20 to 25 pounds.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development

Reports to: Manager/Banquet Supervisor

Summary of Position:

Provide friendly, 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 marvellous time, they will want to return again and again. Our servers are to present naturally, subtly, and genuine.

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.
Deliver food and beverages from kitchen to guests in a timely matter, serving from the left, removing to the right wherever possible.
Perform side work at the start and end of each shift as required .
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.
Be ready and willing to assist fellow servers as situations arise.
Be ready and willing to assist bus person with clearing 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.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

Be able to communicate clearly and effectively.
Must have comprehensive knowledge of dining room, service procedures and functions.
Be able to work in a standing position for long periods of time.
Be able to safely lift and easily manoeuvre trays of food frequently weighing up to 20 to 25 pounds.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development

Reports to: Kitchen Manager

Summary of Position:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

A minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly and effectively.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Be able to work in a standing position for long periods of time.
Must have exceptional hygiene and grooming habits.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.

Reports to: Kitchen Manager

Summary of Position:

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Duties & Responsibilities:

Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
Prepares 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.
Uses our Standard Recipes for preparation and portioning of all products; portion food products prior to cooking according to standard portion sizes and recipe specifications.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Promptly reports equipment and food quality problems or product shortages to Kitchen Manager.
Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

A minimum of 1 year of experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly and effectively.
Be able to manage food inventory, production and waste.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Be able to work in a standing position for long periods of time.
Must have exceptional hygiene and grooming habits.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.

Reports to: Kitchen Manager

Summary of Position:

Wash and clean tableware, pots, pans and cooking equipment. Keep the dish area 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 area 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 or as needed.
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.
General cleaning duties.
Attends all scheduled employee meetings and brings suggestions for improvement.
Other restaurant tasks as required by management or leadership.

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.
Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
Must have exceptional hygiene and reasonable grooming habits.
Be able to communicate clearly and effectively.
Other restaurant tasks as required by management or leadership.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.

Reports to: Restaurant Manager

Summary of Position:

If warranted, serve guests, bread, butter and water after their arrival, and provide refills as needed. Assist team members in meeting guest’s needs. Remove used tableware between courses; clear and reset tables after guests leave. Serve from left, remove from the right.

Duties & Responsibilities:

Obtain service area assignment at the beginning of each shift.
Promptly greet guests as they are seated and bring bread, butter and water to table.
Remove used tableware between courses and provide tableware for next course.
Clear tables after guests.
Take used tableware to dish area and unload, sort and stack silverware, dishes, glassware, etc. in designated areas in the soiled dish drop off area.
Between seatings promptly clean table tops, chairs and booths. Check floor and clean as required. Reset and arrange tabletop.
Respond appropriately to guest requests. Communicate guest requests to server as needed.
Communicate with server and hostess to assure efficient seating, table utilization and customer service.
Assist server as needed with food delivery, especially with large parties and during peak periods.
Thank guests as they are leaving.
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.
General cleaning duties, including bathrooms.
Attends all scheduled employee meetings and brings suggestions for improvement.
Other restaurant tasks as required by management or supervisors.

Qualifications:

No previous restaurant experience required.
Be able to communicate clearly and effectively.
Be able to lift, reach, bend and stoop.
Be able to work in a standing position for long periods of time.
Must have exceptional hygiene and grooming habits.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.