Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.

Barback

The Barback is responsible for ensuring that the bar is set and maintained so that the bar staff is equipped to run an effective operation. Duties include preparing juices and garnishes, restocking coolers and storage areas, maintaining cleanliness of the bar area, delivering food to bar guests, and set up and break down of bar. Must be pleasant, conscientious and professional with good knowledge of alcoholic beverage selections and garnish techniques. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.

GENERAL EXPECTATIONS:

1. Act with integrity, honesty and knowledge that promote the culture, values of BOURBON STEAK.
2. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
3. Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence.
4. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
5. Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
6. Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
7. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
8. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. 

REQUIRED QUALIFICATIONS:

1. Minimum 1-2 years of fine dining service experience. Knowledge of service and food and beverage, generally involving at least 2 years of restaurant experience and thorough knowledge of fine dining, service procedures, and functions.
2. Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
3. Food and wine knowledge a plus. 
4. Must be minimum age to serve alcohol.
5. High school or equivalent education required.
6.  Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment. 
7. Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems.
8. Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.
9. Responsive to constructive feedback from Chef, Managers, or Staff.

Salary range: $36.75/hr plus tips

The Mina Group and its affiliates are Equal Opportunity Employers 
dedicated to non-discrimination in employment and will consider 
qualified applicants with criminal histories in a manner consistent with 
the requirements of AB 1008, California Fair Employment and Housing 
Act (FEHA), San Francisco Fair Chance Ordinance, and Los Angeles Fair 
Chance Initiative for Hiring Ordinance and all other local, state and 
federal laws.