Molly Tea Menu Jobs in Usa
885 positions found — Page 2
Baristas will provide excellent Guest experience while preparing freshly brewed coffees, teas and cold beverages.
Pay Rate: $8.00/Hour plus Tips
Responsibilities:
- Greet Guests with an enthusiastic and friendly demeanor.
- Prepare brewed coffee, hot tea, and other cold beverages.
- Handle and prepare pastries and other food items.
- Knowledge and usage of Point of Sale (POS) systems.
- Be able to multitask and handle occasional high volume traffic.
- Maintain a neat and safe workspace.
- Be knowledgeable of menu items and be able to answer any Guest questions.
- Be knowledgeable of menu recipes to cater to any dietary restrictions or allergies.
- Ensure that the Guest experience is met with Friendly, Speedy and Accurate service, while resolving issues when necessary.
- Enforce proper food preparation and handling procedures, in compliance with all Health Department and Food and Beverage Operation policies regarding sanitation.
- Ensure the safety of all team members and Guests.
- Comply with all Six Flags policies at all times.
Qualifications:
- Must be at least 16 years of age.
- Must be willing to work 40-60 hours per week, including before and after scheduled shifts if necessary and on weekends and holidays.
- Physical ability to stand or walk for long periods of time.
- Must be professional, outgoing, energetic, self-motivated, able to motivate others, and have a positive attitude.
- Excellent time management skills along with the ability to remain calm and undertake various tasks.
- Perfect grooming and conduct must be constantly displayed.
- Previous serving experience preferred.
- Must be willing to change locations when requested by Fulltime Staff.
Note: This job description is not intended to be all inclusive. Associates may perform other related duties as required, meeting the on-going needs of the company.
Six Flags Entertainment Corporation is North America's largest regional amusement-resort operator with 27 amusement parks, 15 water parks and nine resort properties across 17 states in the U.S., Canada and Mexico. Focused on its purpose of making people happy, Six Flags provides fun, immersive and memorable experiences to millions of guests every year with world-class coasters, themed rides, thrilling water parks, resorts and a portfolio of beloved intellectual property such as Looney Tunes, DC Comics and PEANUTS.
What's in it for you?
- Free Food for Memorial Day, Fourth of July and Labor Day
- Exclusive Rides parties for all employees.
- Scholarship Opportunities
- Professional Development
- Complimentary tickets
- In-Park discounts and more!
Other Functions: All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate.
This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers.
ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.
I.
CLEANING AND PREPARING DINING ROOM.
Servers are responsible for ensuring cleanliness and proper organization of dining room.
They are responsible primarily for their own sections, and secondarily, for the other servers' sections.
All Servers will assist other Servers when needed and/or time permits.
A.
Servers check sections in the dining room for readiness for customers.
B.
Ensure that tables, booths, and chairs are clean.
C.
Clean dining room windows and carpet.
D.
All tables must have one placemats for each seat.
For example, 4 placemats on the table at a 4-top booth.
E.
All tables must have correct marketing materials, such as table tents.
Clean or replace any that are not clean.
F.
All tables must have correct condiments, and paper towels.
Condiment containers must be clean and full.
II.
SEATING CUSTOMERS.
Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables.
A.
Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional.
All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard.
B.
Determine how many customers are in the party, and which server's section is next in the rotation.
C.
Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment.
Also, consider special needs of groups with children who may need highchairs or boosters.
D.
Escort customers to the table, walking at a casual pace, not rushing the customers.
E.
On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal.
F.
Deliver menus to the customers and inform them that their Server will be right with them.
III.
GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS.
When customers are seated in a Server's section: A.
Servers will greet his/her tables within 2 minutes of the customers being seated.
B.
Bring all serviceware to the table when you greet your customers at the table.
C.
Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders.
D.
Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu.
Write down appetizer order.
E.
Enter appetizer and beverage orders into SUS, the Point of Sale system.
F.
Prepare beverages, and deliver beverages, on tray, to customers' table.
G.
A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks.
Serving drinks must be done within 3 minutes after taking the order.
H.
Suggestively sell specialty pizza and other menu items to customers.
Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share.
I.
Enter entree orders into SUS, the Point of Sale system.
J.
Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives.
K.
Prebus table of any dishes that the customer is finished with.
L.
Deliver the main entree to the table.
It is necessary to serve the first slice of pizza to the guest.
M.
Check back at the table to determine if everything is satisfactory and to sell additional food items.
Prepare and serve additional food items.
Prebus table of any dishes that the customer is finished with.
N.
As customers are close to completing their meals, suggest a cookie or Cinnastix to share.
O.
Enter dessert orders into SUS, the Point of Sale system P.
Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return.
Prebus table of any dishes that the customer is finished with.
Q.
Deliver any needed/requested packaging for leftover menu items.
R.
Servers deliver checks and process customers' payments rapidly, within 3 minutes.
S.
After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s).
This involves clearing dirty dishes, silverware, etc.
and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table.
Clean booster chairs, and clean and reset high chairs.
IV.
Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders.
VI.
Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team.
VII.
Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized.
VIII.
At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including:
- A.
Ensuring that tables, booths, and chairs are clean.
- B.
Cleaning dining room windows and carpet
- C.
Ensuring that all tables have one placemat for each seat.
For example, 4 placemats on the table at a 4-top booth.
- D.
Making sure that tables have correct marketing materials, such as table tents.
Clean or replace any that are not clean.
- E.
Verifying that tables have correct condiments, and paper towels.
Condiment containers must be clean and full.
IX.
At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty.
Items on this list include tasks such as:
- A.
Filling salad bar by prescribed method (in restaurants with salad bars.)
- B.
Restocking server station.
- C.
Cleaning shelves.
Some are reached by use of a stepladder.
- D.
Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution.
- E.
Washing dishware as instructed.
- F.
Filling condiment shakers in assigned section or station.
X.
At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as:
- A.
Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield.
- B.
Vacuum any carpeted areas of dining room.
NON·ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions.
- A.
Washing dishes with automatic dishwasher as instructed during cleanup times.
- B.
Mopping and other cleaning of other areas other restaurant.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.
Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace.
B.
Sufficient physical condition to perform the functions of the position.
Position involves these physical processes: 1.
Lifting completed menu items, delivering them to tables, and serving customers.
2.
Bending and stooping.
Must be able to bend over to serve customers.
3.
Standing and walking.
The majority of on job time is spent standing and walking.
4.
Must have sufficient visual ability to perform the essential functions of the job.
5.
Must be able to communicate with supervisors, co-workers, and customers.
6.
Must be physically able to work under conditions of high temperature.
Food preparation areas are located close to ovens.
Ambient temperature in this area often exceeds 80 degrees.
C.
Self-control.
Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors.
D.
Mental alertness.
At times the person responsible for this position works alone, without supervision or assistance.
Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner.
EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays.
"Point of Sale Computer'.
Electronic device used in tracking orders, inventory, payroll information.
Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders.
"Automatic Dishwasher".
A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table.
where clean dishes air dry and are sorted for storage.
"Pan Gripper'.
This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Cutting Board".
This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products.
"Scales".
This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Walk-in".
A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.
Compartment may be sufficiently cold to freeze items.
"Prep Table".
A table about 34 to 36 inches high, with a stainless steel top.
The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area.
This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.
Food and Beverage Manager
- New York, NY, USA
- Full-time
- Job-Category: Food & Beverage
- Job Type: Permanent
- Job Schedule: Full-Time
Company Description
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest.
Job Description
The Food and Beverage Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Food and Beverage Manager will lead a service team of colleagues to a common goal for the guest, colleague, owner and brand awareness.
Compensation: $82,000.00 - $85,000 Annual Salary Plus bonus
Responsibilities
- Floor presence during shift, greeting and interacting with guests
- Perform daily inspection for readiness according to standards
- Responsibility for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineering
- Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards
- Responsible for maintaining the highest standards of service and ambiance
- Supervision of tabletop presentation for meal service.
- Supervise and direct service
- Handle guest complaints in the most diplomatic manner
- Ensure food quality and 100% customer satisfaction
- Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing)
- Maintaining inventory of equipment, linen and other supplies
- Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions
- Monitoring and controlling Micros system in appliance to guest checks and hotel reports
- Monitor speed of service and exercise quality control for both food and beverage
- Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals
- Increase knowledge of the industry trends
- Maintain safety by adhering to stated safety policies and handle guest and employee accidents
- Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met
- Relay any outlet maintenance needs to the Engineering Department by work order program
- Keep storerooms in a state of readiness, cleanliness and tidiness
- Promote and maintain good employee relations between service kitchen and dining room
- Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train
- Wine list development
- Responsible overall for the delivery of wine service
- Progressive and ongoing staff education
- Working along with the culinary team, by pairing and suggesting wines that will best complement each particular food menu item
- Working on the floor as sommelier assisting in service and elevating our service performance while in direct contact with the restaurant patrons
- Ethical duty to work with the taste preference and budget parameters of the patron
- Maintenance of all wine lists and menus
Qualifications
- A college degree is preferred
- Freestanding restaurant experience necessary or luxury hotel experience a plus
- Strong food/wine and liquor knowledge
- Excellent customer service skills
- Clear concise written and verbal communication skills in English, second language is an asset
- Must be proficient in Microsoft Office, namely Word and Excel
- Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail
- Ability to meet deadlines, work under pressure and work independently
- Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts
- Ability to handle multiple tasks
- Strong leadership skills and the ability to motivate people
- Complete knowledge of P.O.S system
- Ability to calculate/analyze data
- Basic business math and accounting skills
- Attention to detail and strong sense of urgency
- The ability to think ‘out of the box’ and see the big picture
- Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line
Internal candidates, college programs, rehires and managers are excluded.
Payments are in $250 increments at 90 and 180 days, paid on the following paycheck.
Are you looking for a place where meaningful moments are made together? At Aqua Aston Hospitality (AAH), we make vacation dreams come true for travelers around the world in a supportive, friendly, and beautiful work environment.
As a Host/Hostess at AAH, you will assist in providing our Owners/guests with experiences and events to make memorable vacation memories, where we are empowered to be our best selves.
Where great benefits lead to a life fulfilled.
Competitive Pay Medical/Dental/Vision/401K opportunities Travel discounts Credit Union Membership Tuition Reimbursement Professional Counseling & Family Support Growth and Development Opportunities
*Benefit Eligibility will vary by position Site Specific Perks Free on-site parking Complimentary coffee and tea Discounts to onsite food outlets Quarterly team celebrations and awards Discounts to onsite shops and services Discounted theme park tickets and rental cars Local restaurant discounts As a Host/Hostess, a typical day will include: Seats guests by finding a clean, available table; pulls out chairs; places clean/current menu in front of guests, etc.
Moves and arranges tables, chairs, and settings and organizes seating for groups with special needs with a minimal amount of disturbance to other guests.
Greets guests and determines the number in their party.
Ensures place settings are appropriate, and each guest has a napkin, clean silverware, and standard place setting items.
Monitors dining rooms for seating availability, service, safety, and well-being of guests.
Guest Experience and Company Standards Welcome and greet guests and anticipate and address their needs.
Interact with colleagues and guests professionally and promptly.
Contribute to team goals.
Always follow company policies and safety procedures.
To Become a Host/Hostess at AAH: Available to work various shifts, holidays, and both weekend days.
Reach overhead and below the knees, perform bending, twisting, pulling, and stooping, and be able to stand, sit, or walk for an extended period of time.
Lift/Carry/Push/Pull Items that Weigh up to 10lbs without assistance.
Position may require background and drug screening contingent on company policy in accordance with applicable legal requirements.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
About Us:
About IICOMBINED
Founded in 2011, IICOMBINED has launched the global fashion eyewear brand GENTLE MONSTER, followed by the perfume brand TAMBURINS, the tea & dessert brand NUDAKE, the headwear brand ATiiSSU and the tableware brand Nuflaat. Driven by continuous innovation and challenges, IICOMBINED continues its growth by developing brands that exemplify unparalleled beauty and unpredictable progressions.
GENTLE MONSTER is a global fashion eyewear brand that sets eyewear trends worldwide through its unpredictable and innovative advancements.
With each annual collection, GENTLE MONSTER unveils distinctive and creative products, delivering brand value through diverse initiatives, including unique spaces and campaigns that embody experimental and sophisticated aesthetics.
TAMBURINS is a perfume brand that explores undefined territories of beauty.
TAMBURINS merges storytelling inspired by scattered scenes of the world with sophisticated and delicate perfumery techniques to capture the essence of true fragrance. TAMBURINS is a brand dedicated to sensory communication beyond customary experience through content that reinterprets various artistic elements, including objects, paintings, and performances, within a narrative-driven, exhibition-style space.
NUDAKE is a Tea and dessert brand that redefines dessert culture with its ‘Make New Fantasy’ ethos.
It creates novel Tea and desserts by integrating elements of fashion and art, transporting consumers to a new fantasy. By experimenting with and creating content that diverges from conventional processes and norms, NUDAKE delivers a message to consumers beyond the F&B experience.
ATiiSSU is a distinctive fashion headwear brand that presents timeless innovation through experimental design and its unique aesthetic worldview, changing the concept of category. “Timeless” represents classic details that transcend the passage of time, while “Issue” symbolizes innovative design that traverses the boundaries of fashion, ultimately redefining the fashion headwear category.
Nuflaat is a tableware brand that brings bold, unexpected beauty to the dining experience.
Blurring the boundaries between fashion objects and functional design, we redefine everything on the table.
Through Nuflaat, everyday moments become extraordinary dining scenes—immerse yourself in a dining experience unlike any other.
Key Responsibilities:
Sales & Customer Engagement: Actively engage with diverse range of customer, identifying their needs, providing personalized eyewear recommendations, and delivering excellent customer service to meet personal sales and productivity goals
Operational Excellence: Complete daily operational tasks efficiently, including maintaining the sales floor, processing stock, replenishing merchandise, and ensuring store cleanliness and organization. This includes, mopping, dusting, and sweeping the store. Follow all company policies and procedures to ensure operational efficiency, compliance and adherence to safety standards.
Store Management Support: Support Store Management and team initiatives, demonstrating flexibility and adaptability to meet the dynamic needs of the business. Contribute to a positive and collaborative work environment where growth and success are prioritized.
Brand Representation: Maintain a professional, fashion-forward image that aligns with Gentle Monster’s brand standards. Ensure the store’s visual presentation reflects the brand’s image and visual merchandising expectations.
Loss Prevention & Inventory Management: Minimize loss by strictly following loss prevention procedures, ensuring accurate stockroom processing, inventory management, and replenishment processes are in place.
Continuous Improvement: Stay informed about product knowledge, providing valuable feedback to store management and maintaining high standards for store maintenance, cleanliness and safety.
Skills & Experience:
- Minimum of 1 – 2 years of retail experience
- Ability to adapt and multi-task in a fast-changing, retail environment
- Strong communication skills, both written and verbal
Requirements:
- High school graduate or equivalent
- Deliver a personalized customer experience
- Ability to work effectively and cooperatively with coworkers
- Ability to lift of move up to 25 pounds
- This position is based in a retail store environment. Requires standing and walking up to 8 hours per shift
- Requires bending and kneeling to process and place merchandise as well as reach to obtain or stock merchandise from the stockroom
Job Type: Full-time
Pay: $23.00 - $25.00 per hour
Benefits:
Dental Insurance
Health Insurance
Vision Insurance
QUALIFICATIONS Minimum of eight (8) years of experience with the following: Enterprise software development life cycle .NET (C#, ASP.NET, API, .NET Core) Effective communication with customer and design ideas with teams, verbally and written Minimum of five (5) years of experience with the following: Estimating work with accuracy and deliver on-time Agile/Scrum and traditional SDLC methodologies ETL and relational databases (SQL Server, Oracle, or MySQL) DevOps practices, CI/CD pipelines, and version control (e.g., Jenkins, Bit Bucket) Unit resting Soft Skills: Excellent communication and interpersonal skills Strong, experienced problem-solving and decision-making abilities Ability to manage multiple priorities and stakeholders simultaneously PREFERRED Minimum of three (3) year of experience with the following: Working with Texas Education Agency (TEA) and TEA applications Blazor Server, Blazor WSM Containerized applications KEY RESPONSIBILITIES Provide technical contribution across multiple enterprise application initiatives through design, implementation, and delivery.
Own the full software development life-cycle, from requirements gathering to deployment and support.
Building robust, custom business applications from the ground-up / scratch.
Collaborate with program area stakeholders to understand business needs and help translate them into technical solutions.
Provide hands-on technical guidance in various technologies such as .NET and relational SQL databases.
Experience building and leading development of ETL, data-centralization for reporting consumption.
Ensure high standards for code quality, security, and performance through code reviews and best practices.
Drive agile delivery by breaking work into increments, participating in sprint ceremonies, developing code, reviewing code, and working closely with the project team.
Advance AI assisted development by using GitHub Copilot to accelerate coding, improve quality, and automate repetitive tasks.
Build and optimize containerized services by creating Docker based environments producing efficient and secure images and aligning solutions with agency standards.
Foster a culture of continuous improvement, innovation, and accountability.
Link Technologies is an equal opportunity employer.
All qualified applicants will receive consideration for employment without discrimination based on race, color, religion, sex, gender identity/expression, sexual orientation, national origin, protected veteran status, disability, or any other factors protected by law.
Nashoba Brook Bakery is looking for friendly, customer service-oriented baristas to join our team! Our high-volume cafe is located in West Concord center, and we are looking for enthusiastic individualsto join our morning and afternoon shifts. Both part and full time positions are available! Preference for year round availability!
Job responsibilities will include:preparing handcrafted espresso and tea beverages; providing exceptional customer service to our customers; serving a variety of freshly prepared bread, sandwiches, food, and pastries; retail sales and online order management and fulfillment; stocking supplies; merchandising and organizing our retail shelves and cases; cleaning and maintaining brewing equipment; register operation and cash handling.
Barista experience and coffee/tea knowledge is preferred, and we will provide ample education and training on beverage preparation. The ideal candidate for this position is friendly, organized, motivated, and passionate about crafting both excellent coffee drinks and customerexperiences!
Pay including tips will range between $24/ hr and up to $30/hr or more on busy days. Full time employees will also have access to our health, dental, vision, paid time off and 401K benefits.
REQUIREMENTS
- Able to lift 50lbs
- Have reliable transportation
- Have good math skills
- Have careful attention to detail, to ensure our products come out correct and consistent
- Have a positive and enthusiastic attitude
- Able to work well with others
Our story really begins with a friendship. John and Stu were close friends in high school. Though they went their separate ways after graduating, they stayed in touch and John became a big fan of the breads Stu was creating in Vermont. On several occasions, the two talked casually about going into business together. One day Stu called John and said, Do you remember how we talked about starting a bread business? Well, Im ready. John thought hard for at least one day before he called Stu back and said, Lets do it.
Stu and John spent hours over the next year philosophizing about bread, about life and about the opportunity to create a business that had meaning beyond the endless daily grind that consumes so many lives. From the beginning, they committed to starting a business that would take care of its employees, and give back to the community, while at the same time creating a space for people to meet, to talk and to organize around important social, cultural and political issues.
In the end, the bakerys home was designed to be many businesses fit into one space. There is, of course, the kitchens about 4,000 square feet anchored by three massive 32,000 pound French bread oven with windows all around so that caf patrons are able to look in on the operation. The caf is L-shaped with one side dedicated to take-out customers and the other filled with tables and chairs. In a back corner there are couches and armchairs, magazines and a few toys. The bakery also serves a growing network of gourmet markets, sandwich shops, caterers, restaurants, supermarkets, hotels and other cafes. So Nashoba Brook Bakery is a wholesale bread business, a retail bakery, a caf, a takeout lunch spot, and a coffee shop all under one roof.
With around 100 employees and more than 275 wholesale accounts that services the entire New England region and beyond, the dreams of Stu and John have become a reality. Look for the Slow Rise breads in your neighborhood market and come have lunch by the Nashoba Brook.
Nashoba Brook Bakery is looking for friendly, customer service-oriented baristas to join our team! Our high-volume cafe is located in West Concord center, and we are looking for enthusiastic individualsto join our morning and afternoon shifts. Both part and full time positions are available! Preference for year round availability!
Job responsibilities will include:preparing handcrafted espresso and tea beverages; providing exceptional customer service to our customers; serving a variety of freshly prepared bread, sandwiches, food, and pastries; retail sales and online order management and fulfillment; stocking supplies; merchandising and organizing our retail shelves and cases; cleaning and maintaining brewing equipment; register operation and cash handling.
Barista experience and coffee/tea knowledge is preferred, and we will provide ample education and training on beverage preparation. The ideal candidate for this position is friendly, organized, motivated, and passionate about crafting both excellent coffee drinks and customerexperiences!
Pay including tips will range between $24/ hr and up to $30/hr or more on busy days. Full time employees will also have access to our health, dental, vision, paid time off and 401K benefits.
REQUIREMENTS
- Able to lift 50lbs
- Have reliable transportation
- Have good math skills
- Have careful attention to detail, to ensure our products come out correct and consistent
- Have a positive and enthusiastic attitude
- Able to work well with others
Our story really begins with a friendship. John and Stu were close friends in high school. Though they went their separate ways after graduating, they stayed in touch and John became a big fan of the breads Stu was creating in Vermont. On several occasions, the two talked casually about going into business together. One day Stu called John and said, Do you remember how we talked about starting a bread business? Well, Im ready. John thought hard for at least one day before he called Stu back and said, Lets do it.
Stu and John spent hours over the next year philosophizing about bread, about life and about the opportunity to create a business that had meaning beyond the endless daily grind that consumes so many lives. From the beginning, they committed to starting a business that would take care of its employees, and give back to the community, while at the same time creating a space for people to meet, to talk and to organize around important social, cultural and political issues.
In the end, the bakerys home was designed to be many businesses fit into one space. There is, of course, the kitchens about 4,000 square feet anchored by three massive 32,000 pound French bread oven with windows all around so that caf patrons are able to look in on the operation. The caf is L-shaped with one side dedicated to take-out customers and the other filled with tables and chairs. In a back corner there are couches and armchairs, magazines and a few toys. The bakery also serves a growing network of gourmet markets, sandwich shops, caterers, restaurants, supermarkets, hotels and other cafes. So Nashoba Brook Bakery is a wholesale bread business, a retail bakery, a caf, a takeout lunch spot, and a coffee shop all under one roof.
With around 100 employees and more than 275 wholesale accounts that services the entire New England region and beyond, the dreams of Stu and John have become a reality. Look for the Slow Rise breads in your neighborhood market and come have lunch by the Nashoba Brook.
Nashoba Brook Bakery is looking for friendly, customer service-oriented baristas to join our team! Our high-volume cafe is located in West Concord center, and we are looking for enthusiastic individualsto join our morning and afternoon shifts. Both part and full time positions are available! Preference for year round availability!
Job responsibilities will include:preparing handcrafted espresso and tea beverages; providing exceptional customer service to our customers; serving a variety of freshly prepared bread, sandwiches, food, and pastries; retail sales and online order management and fulfillment; stocking supplies; merchandising and organizing our retail shelves and cases; cleaning and maintaining brewing equipment; register operation and cash handling.
Barista experience and coffee/tea knowledge is preferred, and we will provide ample education and training on beverage preparation. The ideal candidate for this position is friendly, organized, motivated, and passionate about crafting both excellent coffee drinks and customerexperiences!
Pay including tips will range between $24/ hr and up to $30/hr or more on busy days. Full time employees will also have access to our health, dental, vision, paid time off and 401K benefits.
REQUIREMENTS
- Able to lift 50lbs
- Have reliable transportation
- Have good math skills
- Have careful attention to detail, to ensure our products come out correct and consistent
- Have a positive and enthusiastic attitude
- Able to work well with others
Our story really begins with a friendship. John and Stu were close friends in high school. Though they went their separate ways after graduating, they stayed in touch and John became a big fan of the breads Stu was creating in Vermont. On several occasions, the two talked casually about going into business together. One day Stu called John and said, Do you remember how we talked about starting a bread business? Well, Im ready. John thought hard for at least one day before he called Stu back and said, Lets do it.
Stu and John spent hours over the next year philosophizing about bread, about life and about the opportunity to create a business that had meaning beyond the endless daily grind that consumes so many lives. From the beginning, they committed to starting a business that would take care of its employees, and give back to the community, while at the same time creating a space for people to meet, to talk and to organize around important social, cultural and political issues.
In the end, the bakerys home was designed to be many businesses fit into one space. There is, of course, the kitchens about 4,000 square feet anchored by three massive 32,000 pound French bread oven with windows all around so that caf patrons are able to look in on the operation. The caf is L-shaped with one side dedicated to take-out customers and the other filled with tables and chairs. In a back corner there are couches and armchairs, magazines and a few toys. The bakery also serves a growing network of gourmet markets, sandwich shops, caterers, restaurants, supermarkets, hotels and other cafes. So Nashoba Brook Bakery is a wholesale bread business, a retail bakery, a caf, a takeout lunch spot, and a coffee shop all under one roof.
With around 100 employees and more than 275 wholesale accounts that services the entire New England region and beyond, the dreams of Stu and John have become a reality. Look for the Slow Rise breads in your neighborhood market and come have lunch by the Nashoba Brook.
Nashoba Brook Bakery is looking for friendly, customer service-oriented baristas to join our team! Our high-volume cafe is located in West Concord center, and we are looking for enthusiastic individualsto join our morning and afternoon shifts. Both part and full time positions are available! Preference for year round availability!
Job responsibilities will include:preparing handcrafted espresso and tea beverages; providing exceptional customer service to our customers; serving a variety of freshly prepared bread, sandwiches, food, and pastries; retail sales and online order management and fulfillment; stocking supplies; merchandising and organizing our retail shelves and cases; cleaning and maintaining brewing equipment; register operation and cash handling.
Barista experience and coffee/tea knowledge is preferred, and we will provide ample education and training on beverage preparation. The ideal candidate for this position is friendly, organized, motivated, and passionate about crafting both excellent coffee drinks and customerexperiences!
Pay including tips will range between $24/ hr and up to $30/hr or more on busy days. Full time employees will also have access to our health, dental, vision, paid time off and 401K benefits.
REQUIREMENTS
- Able to lift 50lbs
- Have reliable transportation
- Have good math skills
- Have careful attention to detail, to ensure our products come out correct and consistent
- Have a positive and enthusiastic attitude
- Able to work well with others
Our story really begins with a friendship. John and Stu were close friends in high school. Though they went their separate ways after graduating, they stayed in touch and John became a big fan of the breads Stu was creating in Vermont. On several occasions, the two talked casually about going into business together. One day Stu called John and said, Do you remember how we talked about starting a bread business? Well, Im ready. John thought hard for at least one day before he called Stu back and said, Lets do it.
Stu and John spent hours over the next year philosophizing about bread, about life and about the opportunity to create a business that had meaning beyond the endless daily grind that consumes so many lives. From the beginning, they committed to starting a business that would take care of its employees, and give back to the community, while at the same time creating a space for people to meet, to talk and to organize around important social, cultural and political issues.
In the end, the bakerys home was designed to be many businesses fit into one space. There is, of course, the kitchens about 4,000 square feet anchored by three massive 32,000 pound French bread oven with windows all around so that caf patrons are able to look in on the operation. The caf is L-shaped with one side dedicated to take-out customers and the other filled with tables and chairs. In a back corner there are couches and armchairs, magazines and a few toys. The bakery also serves a growing network of gourmet markets, sandwich shops, caterers, restaurants, supermarkets, hotels and other cafes. So Nashoba Brook Bakery is a wholesale bread business, a retail bakery, a caf, a takeout lunch spot, and a coffee shop all under one roof.
With around 100 employees and more than 275 wholesale accounts that services the entire New England region and beyond, the dreams of Stu and John have become a reality. Look for the Slow Rise breads in your neighborhood market and come have lunch by the Nashoba Brook.
