Careers

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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!

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!