Work at Wye Hill

Our Mission

There is no greater privilege than to offer a space for human connection in real life. We provide an environment and an experience that delights and nourishes our guests, our colleagues, and our community. When all of these components intersect at their highest level, positive energy expands beyond our space out into the world.

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Why work at wye?

 

Are you enamored with delicious beer and inspired food? Does hospitality make your heart sing? Calling all humans that care about creating unforgettable experiences for guests and colleagues, alike! 

Here at Wye Hill, it’s not about checking boxes and filling positions. We seek the people that find joy in their chosen field and share our vision. We create welcoming spaces that uplift our team through collaboration, skill building, and livable wages. Hospitality is not just about the food and our spectacular views–it’s about our people being the foundation of what we can accomplish.

Open Positions

JOB SUMMARY:

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. 

ACTIVITIES & RESPONSIBILITIES: 

Primary

  • Promote, work, and act in a manner consistent with the mission and core values of Wye Hill Kitchen & Brewing.
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.  
  • Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
  • Ability to work with a positive attitude in a fast paced environment
  • Report all equipment problems, violations or substandard practices to management.
  • Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Responsible for the quality of products served.
  • Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
  • Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
  • Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Follow proper plate presentation and garnish set up for all dishes.
  • Assists in food prep assignments during off-peak periods as needed.
  • Works clean and runs the dish pit to prevent piling up as needed.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
  • Attend all scheduled employee meetings and offer suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

TOOLS & TECHNOLOGY: 

  • Calendar and scheduling software (Google Calendar, OpenSimSim & Resy)
  • Kitchen equipment & Machinery
  • Food Safety Labeling Systems

Experience:

  • Two years’ cooking experience preferred

Other Requirements:

  • Ability to work a flexible schedule that may include nights and weekends as defined by the Chef
  • Must have reliable transportation
  • Ability to stand for long periods of time and perform sometimes-strenuous physical labor, including lifting objects that may weigh 50 lbs or more
  • Ability to perform duties in an environment that may include exposure to extreme heat or cold, hot liquids, chemicals, pressure vessels, strong odors and moving machinery, with knowledge of the potential for personal injury

JOB SUMMARY:

Prepare the restaurant for service, including both the Tap Room and Patio, monitor revolving service needs and continually provide necessary adjustments to ensure an effing delightful experience for guests. This includes, but is not limited to, stocking glass, silver, and serveware. Be eager and able to lift bus tubs or other heavier items, stand for long periods of time during busy shifts, and walk efficiently through not only your section but the entire restaurant to facilitate a team-oriented atmosphere. Communicate with guests in a high-paced environment effectively and warmly to provide a welcoming, guided experience best tailored to their needs. Input orders accurately and efficiently to Expo, Kitchen, and Bar and follow through with delivery. Stay humble, hungry, and adaptable to change.a

ACTIVITIES & RESPONSIBILITIES: 

 

Primary

  • Promote, work, and act in a manner consistent with the mission of Wye Hill Kitchen & Brewing.
  • Monitor and guide guests’ dining experience to ensure guests are satisfied with the food, service, and experience.
  • Take food or beverages orders from guests.
  • Describe and recommend house brewed beers to guests, along with recommended food pairings.
  • Respond promptly and courteously to correct any problems.
  • Collect payments from guests.
  • Enter food and drink orders into POS system.
  • Check guests’ identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
  • Present menus to guests and answer questions about menu items, beverages, and other restaurant functions and services
  • Inform guests of menu changes and daily specials, and make recommendations you genuinely feel your guests will enjoy.
  • Clean tables or counters after guests have finished dining.
  • Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
  • Stock service areas with supplies such as coffee, food, tableware, and linens.
  • Explain to guests how various menu items are prepared, describing ingredients and cooking methods.
  • Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
  • Remove dishes and glasses from tables or counters, and take them to the kitchen for cleaning.
  • Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
  • Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
  • Bring wine selections to tables with appropriate glasses, and pour the wines for guests.
  • Garnish and decorate beverages in preparation for serving.
  • Thank guests for their visit and invite them to return.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

 

TOOLS & TECHNOLOGY: 

  • Calendar and scheduling software (Google Calendar, OpenSimSim & Resy)
  • Point of Sale software: Toast
  • Kitchen equipment & Machinery

Experience:

  • 1 year previous serving experience preferred

Other Requirements:

  • Ability to work a flexible schedule that may include nights and weekends as defined by the Front of House Management team.
  • Must have reliable transportation
  • Ability to stand for long periods of time and perform sometimes-strenuous physical labor, including lifting objects that may weigh 50 lbs or more