Must be able to lift up to 50lbs, and frequently lift and bend from the waist.Must be able to communicate effectively with both co-workers.Ability to multi-task in fast-paced, team environment.The company reviews CDC guidelines and complies with Federal, State, and local rules to keep our team members and guest safe.Strong company culture of respect and teamwork.Benefit plan options for full-time team members.Opportunities for advancement within an innovative and growing brand.Perform all other duties as required, including prep work or additional tasks as needed.Adhere to all company safety and sanitation policies and procedures.Reading and following department of health standards and food industry standards.Work quickly to keep up with the pace of the restaurant and team.Assists in control of inventory and supplies, by not breaking dishes and handling all items properly.Keeps work areas, food storage areas, and garbage area clean and safe at all times.Wash and clean tableware, pots, pans, and cooking equipment.Maintain a positive and professional approach with coworkers and guests.This team works closely with the Executive Chef, prep and line cooks and all FOH employees to ensure all dishes are properly washed, sanitized, and returned to service. They provide dependable, fast service to the team. Our Dish Team is responsible for setting the pace for a great shift. Playing on the meaning of the marine term “buck and rider” as a pair of intertwined crabs, the ampersand directly hugs the word “Rider” when the words of restaurant name are stacked one above the other.Buck & Rider is hiring Dishwashers who are ready to grow with our brand. Pan-seared loup de mer, house tartar, lettuce, tomato and pickle on a poppyseed rollĭid You Know: Buck & Rider or Buck &Rider? Yes, the ampersand matters. Iceberg lettuce, egg, heirloom tomatoes, olives, KILLER Louie dressing topped with fresh Dungeness crabĬrispy rice topped with #1 Ahi tuna, avocado, sesame and spicy aioli Sushi offers a variety of flavors and textures, with the Baked Yuzu Crab Roll - blue crab and spicy tuna - encased in white soy paper instead of the usual black nori seaweed.īuck & Rider Scottsdale also features event space at the south end of the building, with its own private entrance, creatively designed to accommodate two separate parties but with a flow-through that allows it to work for a single large party. Always popular are the Baja Shrimp Ceviche made with Sea of Cortez wild shrimp, Ahi Tuna Crispy Rice with a spicy aioli and Smoked Trout Dip made with Ducktrap Farms trout. Like its Camelback counterpart, the north Scottsdale location offers a menu that rounds out its seafood dishes with a few choices of steak, ribs and chicken as carefully sourced as the seafood from small producers around the world. The one in back serves more as cocktail lounge where guests can order drinks and small plates Adirondack chairs are wisely designed with wide, flat arms that offer a convenient resting place for whatever refreshment was ordered. The front patio offers the full dining experience. Interior design evokes old seafood canneries, while the patios - one enclosed by a split-rail fence, the other within a low stone wall - give a sense of rocky coast, with rough sandy floors and expanses of weathered wood. Additional features to enjoy at the Scottsdale restaurant are a sit-down sushi bar and a wide-open exhibition kitchen - and, just a few steps along an interior hallway and in vibrant contrast to the generally muted atmosphere, a colorful depiction of a tilefish from noted textile artist Frances Rodriguez. And the raw bar also, again, is a central attraction. The signature rotating flat board holds a prominent position in the dining room to announce each day’s selection of freshly flown-in seafood.
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