To apply for any jobs listed for Blue Cafe click here to open the 2 page application, print it, fill it out and bring in to Paul at the Blue Cafe.

JOIN OUR FUN FRONT OF THE HOUSE
JOB TITLE: Wait Staff— Full and Part Time Available
JOB SUMMARY: Responsible for set up and preparation of the dining room, providing the highest standards of service to the customers, proper maintenance of dining rooms and equipment, correct ringing of orders to insure correct billing of customers, and breakdown/reset of dining rooms after times of service. Wait Staff are expected to greet guests; take food/drink orders; garnish and serve food/drinks; carry trays; ensure food/drink items meet guests' satisfaction; remove dishes/glasses, trash; refill beverages; enter orders on a P.O.S. register; process payment of guests' checks; load and carry bus tubs; sanitize tables and chairs; dry, polish and stock flatware/plateware/glassware; fold napkins; position and reset tables and chairs; restock service stations; empty trash cans; sweep/vacuum/mop floors, clean/polish/sanitize wood/metal/glass/plastic/tile/porcelain and composite surfaces. Wait Staff are expected to complete these tasks in a timely and safe manner. Essential functions require the following abilities: Able to see at a distance and at close range; able to hear in one or both ears; able to read, write and perform addition/subtraction; able to use fingers and hands to carry trays, write, operate equipment; able to bend, lift and carry up to 40 lbs, reach, climb, walk and stand for up to eight hours.
JOB RESPONSIBILITIES AND PERFORMANCE STANDARDS
1. Responsible for attaining all agreed upon goals and objectives within the specified time frame as part of management's overall goals and objectives for the fiscal year.
2. Consistently rings up all customer orders to insure correct billing of customer's meals.
3. Follows all policies and procedures, training and service standards, and keeps management abreast of all happenings in the front of the house.
4. Consistently satisfies customers with all levels of the front end food service operations.
5. Does not exceed one late shift a month or four excused absences annually.
6. Fosters cooperation and teamwork among all staff, always courteous to customers and employees, and consistently follows all policies of management and the organization.