What I am looking for

This is a job that is managing your coworkers. They are not your employees they are your coworkers.Our goal is to pump out high quality food with high quality people and high quality customer service. The way we do this is through clear and effective communication with our team here. But first, boy do you have a lot to learn. You will be with people who are excited to teach and see you grow.

I am looking for someone who is eager to learn, excited to work, and willing to prove her or himself in a high volume restaurant. The Ice House is a monster; we serve breakfast, lunch & dinner. We serve dine in, take out, and delivery with speed, precision and quality.

This job will take a lot of time and effort, there is rarely a day that you won't learn something new. We want someone who will embrace that with a, "what's next?" attitude. We are a group of people who love the grind of the service industry, and are only happy when we are jamming. Composure and a steady head is important to be able to adapt from where ever you have worked previously. We are anything but simple. Our systems are consistently tinkered with, in an effort to improve our ability to best serve the customer and keep employees happy.

My expectations for you are that for the first three months you will focus only on learning each position in the restaurant as I have. Fear has no place here. Ask employees to teach you, respect what they say. Absorb as much as possible. If you have only front of house experience, you should challenge yourself to learn and become proficient in the kitchen. Respect is not given, you have to earn it from each one of our 70 employees. You don't get to walk in and be a manager, this is merely an opportunity to grow into that role. If you are special, I will make sure I quickly move you up. When I say special, I mean doing the hard work, the things many would expect you to run away from. Embrace the grind. Better yourself, become someone I wouldn't ever consider letting go because of the value you bring to the restaurant.

If you only have kitchen experience, I want you to take time and learn how to communicate with customers in a kind, understanding & competent way. You should learn the difficulties of prep, the time it takes to clean the restaurant, and the patience it takes to work with our sometimes particular customers.

What’s in is for you?

Owners and management who will give you the freedom to run with your ideas & true growth potential for the right person. If you think you are meant to do more than you are currently doing, then take that on. When we look to build, it all starts with our employees and specifically management. If you are a clear communicator with your voice and through text, you should embrace that.