Careers

Dishwasher - Davio's - Boston Logan Airport
Boston – BOS
January 31, 2023
Description

POSITION TITLE: DISHWASHER

REPORTS TO: CHEFS



WHO WE ARE: 

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.

Our Culture and Mission is: “Every team member, everyday; Every guest, every time”. We possess a passion for food & beverage and are ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


EXAMPLE OF DUTIES:

These are essential functions and the percentages are estimates only.


80% - Washing all dishes and re-stocking

10 % - Remove dirty dishes from FOH and assist in FOH cleaning as needed.

2.5% - Retrieve and return products to storage or loading facilities as needed

2.5% - Maintain dish machine area, chemical levels, cleanliness, disposal clearing.

2.5% - Rubbish removal

2.5% - Insure proper separation of rubbish and recyclable items


OTHER:

Maintain regular and prompt attendance in conformation with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Report to work in a clean and complete uniform.

Due to the seasonal nature of the restaurant industry, employees may be required to work varying schedules to accommodate the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Tastes on the Fly rules and regulations for the safe and efficient operation of its business. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Requirements

SPECIFIC JOB KNOWLEDGE AND ABILITY:

Individual must possess the following knowledge, skills, abilities, and must be able to demonstrate that they can perform the essential functions of the position with or without reasonable accommodation, using some other combination of skills and abilities.

  1. Ability to understand English
  2. Ability read basic English
  3. Ability to perform basic sanitation practices
  4. Ability to handle a knife and other sharp objects with extreme caution
  5. Ability to work in a fast paced environment
  6. Ability to listen to and follow direction

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.

  1. Deep cleaning projects
  2. Prep cook duties
  3. Perform any and all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS:

  • Any combination of education, training and work experience that provides the required knowledge, skills, and abilities.
  • Willing to participate in a 10-year criminal background check conducted by the FBI.


EXPERIENCE:

Prior restaurant experience preferred


PHYSICAL REQUIREMENTS

  • Standing - Regularly
  • Walking - Frequently
  • Climbing - Rarely
  • Sitting – N/A
  • Stooping/Kneeling - Occasionally
  • Lift/Carry up to 15 lbs - Frequently
  • Lift/Carry up to 30 lbs - Frequently
  • Lift/Carry up to 50 lbs - Occasionally
  • Push/Pull up to 25 lbs. of exertion - Frequently
  • Push/Pull up to 50 lbs. of exertion- Occasionally
  • Work below waist level - Occasionally
  • Work at waist to shoulder level - Regularly
  • Work above shoulder level - Occasionally
  • Reach further then arm’s length - Occasionally
  • Finger Dexterity - Regularly
  • Grasping / Holding - Regularly
  • Speaking (in English)- Occasionally
  • Hearing (understanding English) - Regularly
  • Seeing - Regularly
  • Work in confined spaces - Regularly
  • Exposure to extreme temperatures - Occasionally
  • Operate tools and/or machinery - Regularly
  • Operate office equipment – N/A
  • Operate motorized vehicles – N/A
  • Work at heights balancing - Rarely
  • Use/exposure to hazardous substances - Occasionally
  • Work with knives and/or sharp objects - Occasionally
Salary Details
$17.00 / Hour
HOST - Stephanie's BOS Airport
Boston – BOS
January 31, 2023
Description

POSITION TITLE: Host

REPORTS TO: Restaurant Manager / Supervisor


WHO WE ARE:

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.

Our Culture and Mission is: “Every team member, everyday; Every guest, every time”. We possess a passion for food & beverage, and are ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


EXAMPLE OF DUTIES:

These are essential functions and the percentages are estimates only.


35% - Remain by entrance to restaurant in order to greet guests and bid them farewell

50% - Walk Guests to their tables, maintain an even rotation amongst servers.

 5 % - Answer phones, assist passengers with questions.

 5% - Maintain cleanliness of host and entrance area. Maintain quality and availability of menus.

 5% - Assist servers and server assistants if needed


OTHER:

Maintain regular and prompt attendance in conformation with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Report to work in a clean and complete uniform.

Due to the seasonal nature of the restaurant industry, employees may be required to work varying schedules to accommodate the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Tastes on the Fly rules and regulations for the safe and efficient operation of its business. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Requirements

SPECIFIC JOB KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills, abilities, and must be able to demonstrate that they can perform the essential functions of the position with or without reasonable accommodation, using some other combination of skills and abilities.

  1. Ability to understand verbal English, i.e. basic guest questions regarding the menu and facility.
  2. Ability to write and read basic English
  3. Ability to greet and seat customers
  4. Knowledge of table settings and service ware
  5. Ability to communicate in a clear and concise manner to fellow coworkers and guests 
  6. Ability to work in a fast-paced environment and multitask


SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.

  1. Perform general cleaning tasks in keeping your work area neat, clean, and organized, using standard, approved cleaning products as assigned by the manager.
  2. Folding napkins for other meal periods to maintain adequate supplies
  3. Perform any and all other duties asked of you related to the operation of the restaurant 


QUALIFICATIONS:

  • Any combination of education, training, and work experience that provides the required knowledge, skills, and abilities. 
  • Willing to participate in a 10-year criminal background check conducted by the FBI.

EXPERIENCE:

6 months host or server experience.


PHYSICAL REQUIREMENTS

  • Standing – Regularly     
  • Walking – Regularly     
  • Climbing – Rarely     
  • Sitting – N/A     
  • Stooping/Kneeling – Occasionally     
  • Lift/Carry up to 15 lbs. – Occasionally     
  • Lift/Carry up to 30 lbs. – Rarely     
  • Lift/Carry up to 50 lbs. – Rarely     
  • Push/Pull up to 25 lbs. of exertion – Rarely     
  • Push/Pull up to 50 lbs. of exertion – Rarely     
  • Work below waist level – Rarely     
  • Work at waist to shoulder level – Regularly     
  • Work above shoulder level – Rarely     
  • Reach further then arms length – Rarely     
  • Finger dexterity – Regularly     
  • Grasping / Holding – Regularly     
  • Speaking (in English) – Regularly     
  • Hearing (understanding English) – Regularly     
  • Seeing - Regularly     
  • Work in confined spaces – Rarely     
  • Exposure to extreme temperatures – Rarely     
  • Operate tools and/or machinery – N/A     
  • Operate office equipment – Occasionally     
  • Operate motorized vehicles/equipment – N/A     
  • Work at heights balancing – N/A     
  • Use/exposure to hazardous substances - Rarely     
Salary Details
$18.50 / Hour
Sous Chef - Stephanie's - BOS Airport
Boston – BOS
January 31, 2023
Description

POSITION TITLE: Sous Chef

REPORTS TO: Executive Chef


WHO WE ARE: 

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs, and it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local, authentic experiences in an airport setting.

Our Culture and Mission is: “Every team member, everyday; Every guest, every time”. We possess a passion for food & beverage and are ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


ESSENTIAL DUTIES:

These are essential functions and the percentages are estimates only.

30% - Working the line: Preparation and plating of all menu items

  5% - Cleaning of the line and work areas on a consistent basis and ensuring staff does the same

15% - Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc.

 5% - Conduct regular food safety and sanitation inspections and Workplace Safety Inspections

15% - Expediting food from the front line

 5% - Inventory, ordering, and stocking of supplies

10% - Training new employees and coaching current staff including sous chefs

 5% - Coordination of repair and maintenance

10% - Administrative duties including manager log entries, invoice coding, and staff documentation.


OTHER: 

Maintain regular attendance in conformation with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the restaurant.

Due to the seasonal nature of the industry, employees may be required to work varying schedules and/or may have their working hours adjusted (decreased or increased) to accommodate the business needs of the store.

Upon employment, all employees are required to fully comply with Tastes on the Fly rules and regulations for the safe and efficient operation of its business. Employees who violate the company’s rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Requirements

REQUIRED KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills, abilities, and must be able to demonstrate that they can perform the essential functions of the position. 

  1. Ability to read, write, and speak English.
  2. Basic Math Skills
  3. Basic computer skills including MS office and internet
  4. Ability to understand and properly execute recipes
  5. Ability to perform basic cleaning and sanitation practices
  6. Ability to handle a knife and other sharp objects with extreme caution and skill
  7. Ability to handle food safely
  8. Ability to convert measurements
  9. Ability to work in a fast-paced and stressful environment
  10. Ability to work as a team player and communicate with co-workers effectively
  11. Ability to listen to and follow direction
  12. Must maintain a valid Food Safety Manager Certification (training provided)
  13. Must maintain Sexual Harassment Training Certification (training provided)

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.

  1. Deep cleaning duties
  2. Trash removal
  3. Minor off site catering
  4. Regular meeting attendance
  5. Any and all other duties asked of you related to the operation of the restaurant 

QUALIFICATIONS/ EXPERIENCE:

  • Two (2) to three (3) years as sous chef in a full service facility, and any combination of education, training, and work experience that provides the required knowledge, skills, and abilities to fulfill the duties of the job. High School graduation required.
  • Willing to participate in a 10-year criminal background check conducted by the FBI.
  • Successfully pass computerized employment testing and in-person interview.

PHYSICAL REQUIREMENTS:

  • Standing – Regularly     
  • Walking – Frequently     
  • Climbing – Rarely     
  • Sitting – Occasionally     
  • Stooping/Kneeling - Frequently     
  • Lift/Carry up to 15 lbs. – Frequently     
  • Lift/Carry up to 30 lbs. – Frequently     
  • Lift/Carry up to 50 lbs. – Occasionally     
  • Push/Pull up to 25 lbs. of exertion – Occasionally     
  • Push/Pull up to 50 lbs. of exertion – Occasionally     
  • Work below waist level / bending – Occasionally     
  • Work at waist to shoulder level – Regularly     
  • Work above shoulder level – Occasionally     
  • Turning / twisting – Regularly     
  • Reaching arms beyond arms length – Frequently     
  • Grasping / Holding – Regularly     
  • Speaking (in English) – Regularly     
  • Hearing (understanding English) – Regularly     
  • Seeing – Regularly     
  • Work in confined spaces – Regularly     
  • Exposure to extreme temperatures – Frequently     
  • Operate tools and/or machinery – Frequently     
  • Operate office equipment – Occasionally     
  • Operate motorized vehicles/equipment – Occasionally     
  • Work at heights balancing – Rarely     
  • Use/exposure to hazardous substances – Occasionally     
  • Work with knives and/or sharp objects – Regularly     
Salary Details
$65,000.00 - $70,000 / Year + Quarterly Bonus
Assistant General Manager - Dine Boston Bar and Grille - BOS Airport
Boston – BOS
January 30, 2023
Description

WHO WE ARE

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into one of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.


Our Culture and Mission is: “Every team member, everyday; Every guest, every time." We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


EXAMPLE OF DUTIES:

These are essential functions and the percentages are estimates only.


90% - Remain on floor; supervise servers, bartenders, bussers, utility/runners to ensure company standards are adhered to. Maintain organization and cleanliness of the store, resolve any guest or staff issues.

5% - Complete basic administrative responsibilities during your shift, such as accepting cashier cash outs and end of shift reports, daily banking as needed.

5% - Complete duties specifically assigned to you by the General Manager i.e. scheduling, ordering, inventory, file maintenance etc.



OTHER:

Maintain regular attendance in conformity with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the restaurant.

Due to the seasonal nature of the hospitality industry, employees may be required to work varying schedules and/or may have their working hours adjusted (decreased or increased) to accommodate the business needs of the store.

Upon employment, all employees are required to fully comply with Tastes on the Fly rules and regulations for the safe and efficient operation of its business. Employees who violate the company’s rules and regulations may be subject to disciplinary action, up to and including termination of employment.


EXAMPLES OF REGULAR DUTIES:


  • Close out registers and run required reports on a daily basis
  • Collect employee cash drops
  • Special cleaning projects or tasks
  • Properly process guest checks if needed
  • Comply with and enforce company and store policies including but not limited to Time and Attendance, Cash Handling, Workplace Safety, etc.
  • Create and provide discipline to employees as needed and with approval from GM
  • Provide change to employees as needed
  • Assist with end of month procedures. i.e. inventories.
  • When needed, assist with the ordering of supplies.
  • Communicate with Management on a daily basis informing them of daily activities occurring in the store by noting it in the log book.
  • Ensure all computers and printers have adequate paper and any other required supplies
  • Report all incidents, emergencies, and pertinent information to General Manager and Director of Operations as soon as possible
  • Ensure cleanliness of store is maintained at all times
  • Assist in expediting food and ensure all guest meals are complete and satisfying
  • Adhere to, foster, and enforce all aspects of the company training program, including new hire training and ongoing training.
  • Provide all employees with a superior example of leadership, including but not limited to, friendly and efficient customer service, upbeat and positive attitude towards co-workers and customers
  • Follow and enforce workplace safety rules and the procedure for handling workplace accidents
  • Understand and promote company philosophies and guest service standards
  • Misc administrative duties i.e. waste tracking, payroll / time keeping, banking, scheduling, new hire paperwork, filing etc.



Requirements

SPECIFIC JOB KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills, abilities, and must be able to demonstrate that they can perform the essential functions of the position with or without reasonable accommodation, or by using some other combination of skills and abilities.

  1. Knowledge of basic computer, 10-key or Point of Sale functions.
  2. Ability to understand verbal English, i.e. basic guest requests related to food service.
  3. Ability to write and read basic English
  4. Ability to greet and converse with customers and staff in a friendly and professional manner at all times
  5. Ability to handle, count, and balance cash receipts.
  6. Take initiative to assist with smooth daily operations


SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the General Manager, which may be based upon the particular requirements of that day.

  1. Perform general cleaning tasks using standard, approved cleaning products as assigned by the manager.
  2. Perform any side work or related duties associated with the general operations of the restaurants
  3. Perform any and all other duties asked of you related to the operation and success of the restaurant

QUALIFICATIONS:

Any combination of education, training and work experience that provides the required knowledge, skills, and abilities. High School graduation required.

  •  Willing to participate in a 10-year criminal background check conducted by the FBI 
  • Three (3) to five (5) years experience as a supervisor required. Prior restaurant experience required.
Salary Details
$65,000 - $75,000
Sous Chef - Davio's Northern Italian Steakhouse - BOS Airport
Boston – BOS
January 30, 2023
Description

POSITION TITLE: Sous Chef

REPORTS TO: Executive Chef


SUMMARY:

Under the direction of the Executive Chef, the Sous Chef, is responsible for supporting all culinary operations including the oversight of the day-to-day kitchen, and restaurant production, operations and sanitation aspects of culinary and stewarding services throughout the facility. This key role will help lead and support kitchen staff in menu preparation and meeting goals in restaurant sales and operations. The position works closely with the Executive Chef and General Manager to ensure overall success of the Culinary Operation.


Ideal candidates are industry professionals who are self motivated and confident, have a proven ability to lead and support staff, are well-versed in restaurant operations, and are willing to bring creative solutions to the table.


WHO WE ARE: 

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.

Our Culture and Mission is: “Every team member, everyday; Every guest, every time”. We possess a passion for food & beverage and are ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


ESSENTIAL DUTIES:

These are essential functions and the percentages are estimates only.

30% - Working the line: Preparation and plating of all menu items.

5% - Cleaning of the line and work areas on a consistent basis and ensuring staff does the same

15% - Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc.

5% - Conduct regular food safety and sanitation inspections and Workplace Safety Inspections

15% - Expediting food from the front line

5% - Inventory, ordering, and stocking of supplies.

10% - Training new employees and coaching current staff including sous chefs

5% - Coordination of repair and maintenance

10% - Administrative duties including manager log entries, invoice coding and staff documentation.


OTHER:

Willingness and ability to commit the necessary time and effort to achieve operation objectives. Maintain regular and prompt attendance in conformation with company standards and policies. Personnel with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Lead by example setting a high standard for yourself and others.

Due to the seasonal nature of the restaurant industry and limited number of managerial personnel, chefs may be required to work varying schedules to accommodate the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Company’s rules and regulations for the safe and efficient operation of its business, including but not limited to adherence to the provisions of the Employee Manual, IIPP and Food Safety practices. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Requirements

REQUIRED KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills, abilities, and must be able to demonstrate that they can perform the essential functions of the position.

  1. Ability to read, write and speak English.
  2. Basic Math Skills
  3. Basic computer skills including MS office and internet
  4. Ability to understand and properly execute recipes
  5. Ability to perform basic cleaning and sanitation practices
  6. Ability to handle a knife and other sharp objects with extreme caution and skill
  7. Ability to handle food safely
  8. Ability to convert measurements
  9. Ability to work in a fast-paced and stressful environment
  10. Ability to work as a team player and communicate with co-workers effectively
  11. Ability to listen to and follow direction
  12. Must maintain a valid Food Safety Manager Certification (training provided)
  13. Must maintain Sexual Harassment Training Certification (training provided)

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.

  1. Deep cleaning duties
  2. Trash Removal
  3. Minor off site catering
  4. Regular meeting attendance
  5. Any and all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS:

  • 2+ years as sous chef in a full service facility or a combination of experience and education that would provide to skills and knowledge needed for the position.
  • Willing to participate in a 10-year criminal background check conducted by the FBI.
  • Successfully pass computerized employment testing and in-person interview

EXPERIENCE:

2+ years as sous chef in a full service facility or a combination of experience and education that would provide to skills and knowledge needed for the position.


PHYSICAL REQUIREMENTS

Task:

  • Standing – Regularly
  • Walking – Frequently
  • Climbing – Rarely
  • Sitting – Occasionally
  • Stooping/Kneeling - Frequently
  • Lift/Carry up to 15 lbs. – Frequently
  • Lift/Carry up to 30 lbs. – Frequently
  • Lift/Carry up to 50 lbs. – Occasionally
  • Push/Pull up to 25 lbs. of exertion – Occasionally
  • Push/Pull up to 50 lbs. of exertion – Occasionally
  • Work below waist level / bending – Occasionally
  • Work at waist to shoulder level – Regularly
  • Work above shoulder level – Occasionally
  • Turning / twisting – Regularly
  • Reaching arms beyond arms length – Frequently
  • Grasping / Holding – Regularly
  • Speaking (in English) – Regularly
  • Hearing (understanding English) – Regularly
  • Seeing – Regularly
  • Work in confined spaces – Regularly
  • Exposure to extreme temperatures – Frequently
  • Operate tools and/or machinery – Frequently
  • Operate office equipment – Occasionally
  • Operate motorized vehicles/equipment – Occasionally
  • Work at heights balancing – Rarely
  • Use/exposure to hazardous substances – Occasionally
  • Work with knives and/or sharp objects – Regularly
Salary Details
$65,000-$70,000 + Quarterly Bonus
Assistant General Manager - Stephanie's - BOS Airport
Boston – BOS
January 27, 2023
Description

POSITION TITLE: ASSISTANT GENERAL MANAGER (FOH)

REPORTS TO: GENERAL MANAGER


WHO WE ARE:

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.


Our Culture and Mission is: “Every team member, everyday; Every guest, every time”.  We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


EXAMPLE OF DUTIES:

These are essential functions and the percentages are estimates only.


90% - Remain on floor; supervise servers, bartenders, bussers, utility/runners to ensure company standards are adhered to. Maintain organization and cleanliness of the store, resolve any guest or staff issues.

5% - Complete basic administrative responsibilities during your shift, such as accepting cashier cash outs and end of shift reports, daily banking as needed.

5% - Complete duties specifically assigned to you by the General Manager i.e. scheduling, ordering, inventory, file maintenance etc.


OTHER:

Maintain regular attendance in conformity with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the restaurant.

Due to the seasonal nature of the hospitality industry, employees may be required to work varying schedules and/or may have their working hours adjusted (decreased or increased) to accommodate the business needs of the store.

Upon employment, all employees are required to fully comply with Tastes on the Fly rules and regulations for the safe and efficient operation of its business. Employees who violate the company’s rules and regulations may be subject to disciplinary action, up to and including termination of employment.


EXAMPLES OF REGULAR DUTIES:

  • Close out registers and run required reports on a daily basis
  • Collect employee cash drops
  • Special cleaning projects or tasks
  • Properly process guest checks if needed
  • Comply with and enforce company and store policies including but not limited to Time and Attendance, Cash Handling, Workplace Safety, etc.
  • Create and provide discipline to employees as needed and with approval from GM
  • Provide change to employees as needed
  • Assist with end of month procedures. i.e. inventories
  • When needed, assist with the ordering of supplies.
  • Communicate with Management on a daily basis informing them of daily activities occurring in the store by noting it in the log book.
  • Ensure all computers and printers have adequate paper and any other required supplies
  • Report all incidents, emergencies, and pertinent information to General Manager and Director of Operations as soon as possible
  • Ensure cleanliness of store is maintained at all times
  • Assist in expediting food and ensure all guest meals are complete and satisfying
  • Adhere to, foster and enforce all aspects of the company training program, including new hire training and ongoing training.
  • Provide all employees with a superior example of leadership, including but not limited to, friendly and efficient customer service, upbeat and positive attitude towards co-workers and customers.
  • Follow and enforce workplace safety rules and the procedure for handling workplace accidents
  • Understand and promote company philosophies and guest service standards
  • Misc administrative duties i.e. waste tracking, payroll / time keeping, banking, scheduling, new hire paperwork, filing etc.
Requirements

SPECIFIC JOB KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills and abilities and must be able to demonstrate that they can perform the essential functions of the position with or without reasonable accommodation, or by using some other combination of skills and abilities.

  1. Knowledge of basic computer, 10-key or Point of Sale functions.
  2. Ability to understand verbal English, i.e. basic guest requests related to food service.
  3. Ability to write and read basic English
  4. Ability to greet and converse with customers and staff in a friendly and professional manner at all times
  5. Ability to handle, count and balance cash receipts.
  6. Take initiative to assist with smooth daily operations

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the General Manager, which may be based upon the particular requirements of that day.

  1. Perform general cleaning tasks using standard, approved cleaning products as assigned by the manager.
  2. Perform any side work or related duties associated with the general operations of the restaurants
  3. Perform any and all other duties asked of you related to the operation and success of the restaurant

QUALIFICATIONS:

Any combination of education, training and work experience that provides the required knowledge, skills and abilities. High School graduation required.


EXPERIENCE:

Three (3) to five (5) years as restaurant supervisor required. 

Salary Details
$70,000 - $75,000 + Quarterly Bonus
PREP / PANTRY COOK - BERKSHIRE FARMS MARKET
Boston – BOS
January 25, 2023
Description

POSITION TITLE: PREP / PANTRY COOK

REPORTS TO: CHEF / MANAGER


WHO WE ARE: 

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.

Our Culture and Mission is: “Every team member, everyday; Every guest, every time”. We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


EXAMPLE OF DUTIES:

These are essential functions and the percentages are estimates only.

45% - Preparation and plating of “cold line” items as ordered

35% - Preparation of base food items

15% - Cleaning the kitchen on a consistent basis


OTHER:

Maintain regular and prompt attendance in conformation with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Report to work in a clean and complete uniform.

Due to the seasonal nature of the restaurant industry, employees may be required to work varying schedules to accommodate the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the company’s rules and regulations for the safe and efficient operation of its business. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Requirements

SPECIFIC JOB KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills, abilities and must be able to demonstrate that they can perform the essential functions of the position.

  1. Ability to understand verbal English
  2. Ability read English
  3. Ability to perform basic sanitation practices
  4. Ability to handle a knife and other sharp objects with extreme caution and skill
  5. Ability to handle food safely
  6. Ability to convert measurements
  7. Ability to work in a fast paced environment
  8. Ability to work as a team player and communicate with co-workers effectively
  9. Ability to listen to and follow direction

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.

  1. Removal of trash, recycling, debris etc
  2. Deep cleaning projects
  3. Dishwasher duties
  4. Perform any and all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS:

  • Any combination of education, training and work experience that provides the required knowledge, skills and abilities.
  • Willing to participate in a 10-year criminal background check conducted by the FBI.
  • Successfully pass computerized employment testing and in-person interview

EXPERIENCE:

Prior restaurant or food preparation experience and/or education.


PHYSICAL REQUIREMENTS


  • Standing – Regularly
  • Walking – Frequently
  • Climbing – Rarely
  • Sitting – N/A
  • Stooping/Kneeling – Frequently
  • Lift/Carry up to 15 lbs. – Occasionally
  • Lift/Carry up to 30 lbs. – Occasionally
  • Lift/Carry up to 50 lbs. – Rarely
  • Push/Pull up to 25 lbs. of exertion – Rarely
  • Push/Pull up to 50 lbs. of exertion – Rarely
  • Work below waist level – Rarely
  • Work at waist to shoulder level – Frequently
  • Work above shoulder level – Rarely
  • Reach further then arm’s length – Rarely
  • Finger Dexterity – Regularly
  • Grasping / Holding – Regularly
  • Speaking (in English) – Regularly
  • Hearing (understanding English) – Regularly
  • Seeing – Regularly
  • Work in confined spaces – Regularly
  • Exposure to extreme temperatures – Occasionally
  • Operate tools and/or machinery – Rarely
  • Operate office equipment – Rarely
  • Operate motorized vehicles/equipment – N/A
  • Work at heights balancing – Rarely
  • Use/exposure to hazardous substances – Occasionally
  • Work with knives and/or sharp objects - Frequently
Salary Details
17.00 / HOUR
Executive Chef - Stephanie's - Boston Logan Airport
Boston – BOS
January 23, 2023
Description

POSITION TITLE: EXECUTIVE CHEF

REPORTS TO: GENERAL MANAGER


SUMMARY:

The Executive Chef is responsible for all BOH operations and in house food production. This includes BOH staff recruitment and management - ensuring all personnel are trained on and perform duties using proper safety and sanitation guidelines. Executive Chefs are responsible for product purchasing, invoice processing and monthly BOH inventory. Additionally, it is their role to ensure proper pars, consistent product preparation, excellent product presentation and upholding the overall product standards of the Company and related partners. The Executive Chef is also responsible for ensuring the kitchen is properly cleaned and equipment serviced and maintained as necessary. Lastly, responsible for BOH financial performance including BOH labor, prepared food costs, waste tracking and adequate product and supply purchasing.


WHO WE ARE: 

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.

Our Culture and Mission is: “Every team member, everyday” "Every guest, every time”. We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


ESSENTIAL DUTIES:

These are essential functions and the percentages are estimates only.

  • Product quality control, including presentation.
  • Product inventory and ordering
  • Adjust and maintain order pars as needed
  • Adjust and maintain prep pars
  • Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline.
  • Ensure consistency of recipe execution
  • Waste tracking and management
  • Ensure food safety and sanitation guidelines are enforced, and taught when necessary.
  • Maintain cleanliness of all BOH areas and equipment
  • Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality.
  • Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting.
  • Conduct regular food safety and sanitation inspections and Workplace Safety Inspections
  • Manage inventory, ordering and stocking supplies.
  • Coordination of repair and maintenance
  • Administrative duties including manage log entries, invoice coding and staff documentation.

OTHER:

Willingness and ability to commit the necessary time and effort to achieve operation objectives. Maintain regular and prompt attendance in conformation with company standards and policies. Personnel with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Lead by example setting a high standard for yourself and others.

Due to the seasonal nature of the restaurant industry and limited number of managerial personnel, chefs may be required to work varying schedules to accommodate the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Company’s rules and regulations for the safe and efficient operation of its business, including but not limited to adherence to the provisions of the Employee Manual, IIPP and Food Safety practices. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.


#jobcase

Requirements

REQUIRED KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills and abilities and must be able to demonstrate that they can perform the essential functions of the position.

  1. Ability to read, write and speak English.
  2. Basic Math Skills
  3. Basic computer skills including MS office and internet
  4. Ability to understand and properly execute recipes
  5. Ability to perform basic cleaning and sanitation practices
  6. Ability to handle a knife and other sharp objects with extreme caution and skill
  7. Ability to handle food safely
  8. Ability to convert measurements
  9. Ability to work in a fast paced and stressful environment
  10. Ability to work as a team player and communicate with co-workers effectively
  11. Ability to listen to and follow direction
  12. Must maintain a valid Food Safety Manager Certification (training provided)
  13. Must maintain Sexual Harassment Training Certification (training provided)

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.

  1. Assist and coordinate deep cleaning duties
  2. Assist and coordinate trash removal
  3. Minor off site catering if applicable
  4. Regular meeting attendance
  5. Any and all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS:

  • 2+ years as Exec Sous Chef in a full service facility or a combination of experience and education that would provide to skills and knowledge needed for the position.
  • Willing to participate in a 10 year criminal background check conducted by the FBI. 
  • Successfully pass computerized employment testing and in-person interview.


PHYSICAL REQUIREMENTS

Task

  • Standing - Regularly
  • Walking - Frequently
  • Climbing - Rarely
  • Sitting - Occasionally
  • Stooping/Kneeling - Frequently
  • Lift/Carry up to 15 lbs. - Frequently
  • Lift/Carry up to 30 lbs. - Frequently
  • Lift/Carry up to 50 lbs. - Occasionally
  • Push/Pull up to 25 lbs. of exertion - Occasionally
  • Push/Pull up to 50 lbs. of exertion - Occasionally
  • Work below waist level / bending - Occasionally
  • Work at waist to shoulder level - Regularly
  • Work above shoulder level - Occasionally
  • Turning / twisting - Regularly
  • Reaching arms beyond arms length - Occasionally
  • Grasping / Holding - Regularly
  • Speaking (in English) - Regularly
  • Hearing (understanding English) - Regularly
  • Seeing - Regularly
  • Work in confined spaces - Regularly
  • Exposure to extreme temperatures - Frequently
  • Operate tools and/or machinery - Frequently
  • Operate office equipment - Occasionally
  • Operate motorized vehicles/equipment - Occasionally
  • Work at heights balancing - Rarely
  • Use/exposure to hazardous substances - Occasionally
  • Work with knives and/or sharp objects - Regularly
Salary Details
$80,000 - $90,000 + Quarterly Bonus
Prep Cook - Dine Boston Bar and Grille - BOS Airport
Boston – BOS
January 3, 2023
Description

POSITION TITLE: Prep / Pantry Cook

REPORTS TO: Chef / Manager


WHO WE ARE: 

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into one of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.


Our Culture and Mission is: “Every team member, everyday; Every guest, every time." We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


EXAMPLE OF DUTIES:

These are essential functions and the percentages are estimates only.

45% - Preparation and plating of “cold line” items as ordered

35% - Preparation of base food items

15% - Cleaning the kitchen on a consistent basis


OTHER:

Maintain regular and prompt attendance in conformation with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Report to work in a clean and complete uniform.

Due to the seasonal nature of the restaurant industry, employees may be required to work varying schedules to accommodate the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the company’s rules and regulations for the safe and efficient operation of its business. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Requirements

SPECIFIC JOB KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills, abilities, and must be able to demonstrate that they can perform the essential functions of the position.

  1. Ability to understand verbal English
  2. Ability read English
  3. Ability to perform basic sanitation practices
  4. Ability to handle a knife and other sharp objects with extreme caution and skill
  5. Ability to handle food safely
  6. Ability to convert measurements
  7. Ability to work in a fast-paced environment
  8. Ability to work as a team player and communicate with co-workers effectively
  9. Ability to listen to and follow direction

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.

  1. Removal of trash, recycling, debris etc.
  2. Deep cleaning projects
  3. Dishwasher duties
  4. Perform any and all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS:

  • Any combination of education, training and work experience that provides the required knowledge, skills, and abilities.
  • Willing to participate in a 10-year criminal background check conducted by the FBI. 
  • Successfully pass computerized employment testing and in-person interview

EXPERIENCE:


Prior restaurant or food preparation experience and/or education.


PHYSICAL REQUIREMENTS

  • Standing – Regularly
  • Walking – Frequently
  • Climbing – Rarely
  • Sitting – N/A
  • Stooping/Kneeling – Frequently
  • Lift/Carry up to 15 lbs. – Occasionally
  • Lift/Carry up to 30 lbs. – Occasionally
  • Lift/Carry up to 50 lbs. – Rarely
  • Push/Pull up to 25 lbs. of exertion – Rarely
  • Push/Pull up to 50 lbs. of exertion – Rarely
  • Work below waist level – Rarely
  • Work at waist to shoulder level – Frequently
  • Work above shoulder level – Rarely
  • Reach further then arm’s length – Rarely
  • Finger Dexterity – Regularly
  • Grasping / Holding – Regularly
  • Speaking (in English) – Regularly
  • Hearing (understanding English) – Regularly
  • Seeing – Regularly
  • Work in confined spaces – Regularly
  • Exposure to extreme temperatures – Occasionally
  • Operate tools and/or machinery – Rarely
  • Operate office equipment – Rarely
  • Operate motorized vehicles/equipment – N/A
  • Work at heights balancing – Rarely
  • Use/exposure to hazardous substances – Occasionally
  • Work with knives and/or sharp objects - Frequently
Salary Details
$17.00-$18.00
Barista/Cashier- Berkshire Farms Market A (Cafe) @ Logan Airport - $15/hr + TIPS
Boston – BOS
December 16, 2022
Description

SUMMARY:

Are you a detailed oriented person? Did you play monopoly as a kid and always wanted to be the bank to collect payments from the other players? Do you still organize your cash bills facing up? Do you enjoy a fast paced environment, and greet each guest with a smile and friendly attitude? Do you love having fun at work? If you said yes to all of those, you are the person we are looking for! Come and join us at Tastes On The Fly, we are looking for a cashier to be a part of an amazing Team and provide excellent service to our guests.


WHO WE ARE

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.

Our Culture and Mission is: “Every team member, everyday; Every guest, every time”. We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


EXAMPLE OF DUTIES:

  • Operates a register and handles cash and credit card transactions
  • Greet and assists customers while anticipating their needs
  • Count, organize, and balance cash drawer; fill out the cashier slip; and make deposits
  • Adheres to cash handling policies and procedures
  • Ensures security of company assets
  • Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc.
  • Other duties and tasks as assigned by manager

OTHER:

Maintain regular and prompt attendance in conformation with company standards and policies. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Report to work in a clean and complete uniform.

Due to the seasonal nature of the restaurant industry, employees may be required to work varying schedules to accommodate the business needs of the restaurant

Upon employment, all employees are required to fully comply with the Tastes on the Fly SF rules and regulations for the safe and efficient operation of its business. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Requirements

SPECIFIC JOB KNOWLEDGE AND ABILITY:

Individual must possess the following knowledge, skills, abilities, and must be able to demonstrate that they can perform the essential functions of the position.

  1. Ability to understand verbal English, i.e. guest requests and questions
  2. Ability to write and read English
  3. Ability to handle guests’ requests
  4. Ability to use a POS system
  5. Knowledge of basic food service
  6. Ability to handle, count and balance cash registers
  7. Ability to work in a fast-paced environment and multitask

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the requirements of that day.

  1. Perform general cleaning tasks using standard, approved cleaning products as assigned by the manager.
  2. Folding napkins for other meal periods to maintain adequate supplies.
  3. Maintain employee meal checks and “Spill” tabs
  4. Perform all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS:

  • Any combination of education, training and work experience that provides the required knowledge, skills and abilities.
  • Willing to participate in a 10-year criminal background check conducted by the FBI
  • Must be able to obtain food safety certification
  • Demonstrates excellent customer service skills
  • Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs

EXPERIENCE:

Previous food service experience preferred


PHYSICAL REQUIREMENTS


  • Standing - Regularly
  • Walking - Frequently
  • Climbing - Rarely
  • Sitting – N/A
  • Stooping/Kneeling - Frequently
  • Lift/Carry up to 15 lbs. - Frequently
  • Lift/Carry up to 30 lbs. - Frequently
  • Lift/Carry up to 50 lbs. - Frequently
  • Push/Pull up to 25 lbs. of exertion - Frequently
  • Push/Pull up to 50 lbs. of exertion - Occasionally
  • Work below waist level - Occasionally
  • Work at waist to shoulder level - Regularly
  • Work above shoulder level - Occasionally
  • Reach further then arm’s length - Frequently
  • Finger Dexterity – Regularly
  • Grasping / Holding – Regularly
  • Speaking (in English) - Regularly
  • Hearing (understanding English) - Regularly
  • Seeing - Regularly
  • Work in confined spaces - Occasionally
  • Exposure to extreme temperatures - Occasionally
  • Operate tools and/or machinery - Occasionally
  • Operate office equipment – N/A
  • Operate motorized vehicles/equipment - Occasionally
  • Work at heights balancing - Rarely
  • Use/exposure to hazardous substances - Occasionally
Salary Details
$15 hourly + TIPS
BOS Job Fair Applicants and Externally Recruited Prospects
Boston – BOS
December 6, 2022
Description

Tastes On The Fly was started in 1999 by 4 restaurant entrepreneurs and it has grown into one of the world's leading boutique  airport dining operators. We provide high-quality, local, authentic experiences in an airport setting.


Our Culture and Mission is:  “Every team member, everyday; Every guest, every time." We possess a passion for food & beverage and are ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


We are seeking fun and motivated individuals to join our Team in multiple locations.


We would love to hear from you!

Requirements

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Boston External Flyer Candidates
Boston – BOS
March 18, 2022
Description


Tastes On The Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.

Our Culture and Mission is: “Every team member, everyday” Every guest, every time”. We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.


We are seeking fun and motivated individuals to join our Team in multiple locations.

We would love to hear from you!


Requirements