McGee's Scot-Irish Pub is an equal opportunity employer. We are committed to creating an inclusive & diverse environment for all employees. We do not discriminate based on race, color, religion, gender, sexual orientation, national origin, age, disability, or other characteristics protected by law. Our hiring practices aim to ensure that all qualified individuals have equal opportunities to contribute to their own success and career development at McGee's Scot-Irish Pub.
This is a new page under active construction
All information is subject to additional adjustments
McGee's is an independently owned Scot-Irish Pub located in Anderson, SC in successful operation since 1997. Our staff is managed by Owner John Benca & his wife Dixie (Chef/Co-Owner) with over 30 years experience implementing the highest professional conduct, cooking, & serving standards. This food-focused pub is a great place for culinary career start or a life long hospitality commitment. A 2+ year commitment gets you all the perks of a large company without the corporate stress level. We offer good working conditions, benefits, reasonable time off, & opportunities for quick advancement.
We are a family friendly work place * No required over time (38 hours per week max with the exception of St. Patrick's Day week) * 2 consecutive days off per week (Mon/Tue) * all major holidays off (Thanksgiving Day, Christmas Eve, Christmas Day, New Year's Day, 4th of July) * 3 weeks vacation annually (details will be discussed).
Our pub is located in a geographically beautiful part of the country.....lots of outdoor activities, low cost of living, seasonal variety, major lake in our county, & close to beaches, mountains, & the metro areas of Charlotte, NC & Atlanta, GA.........a great home base.pe your paragraph here.
Below you will find a list & job description for the restaurant/pub employment positions we currently offer. Please feel free to submit your Resume, CV, Listed Credentials and/or Experience for any position that interests you to: admin@mcgeesirishpub.com * attention hiring manager. You may also apply in person Mon-Thu from 2pm-4pm.
If the position for which you initially inquire is currently filled, we'd still be happy to review your information & interview you for another suitable situation that could get your "foot in the door" - putting you in the best position to secure a more desired position when it opens - so please make sure your contact information is current.
SERVICE ASSISTANT:
Part-Time Entry Level starts at $10/Hr. Job functions may include bussing tables, dish washing, food running, food expediting, To Go Order Coordination, & house keeping duties.
* This is a great first-time job opportunity for a dependable/responsible high school student!!!
* Supplemental income for a retiree or other 2nd income (15-25 hrs/week)
* Great for extra Christmas money or other temporary 2nd income need.
* Suitable for a person with disability earned income limitations
* Flexibility to work in evening shifts, including weekends and holidays a must.
* Must be able to lift 25lbs & work walking/standing at 4 hr intervals of time.
* Great introduction to a full-service restaurant environment. Advancement ambitions to part-time or full-time hosting, table waiting, or age appropriate kitchen positions are usually determined from this starting point.
* Service Assistants report to: Host(ess), Server Captain, Dining Room Coordinator, Asst General Manager, General Manager
* Benefits include shift meals & employee discount.
FRONT OF HOUSE POSITIONS
HOST/HOSTESS: (part or full-time) starts at $15/hr (with server tip out)
Restaurant Hosts and Hostesses are often the first point of contact for customers, providing a warm welcome and ensuring a positive dining experience. Responsibilities include greeting guests, managing table reservations & walk-in guests while providing accurate wait times to arriving patrons. A host or hostess is often the first person who answers incoming phone calls, providing potential customers with accurate information about business hours, directions, email address, & other store policies. This position also coordinates with wait staff about available seating options, guiding guests to tables and bar area, and maintaining a clean and welcoming environment. Lastly, a hospitable host will thank guests as they leave and invite them to return.
Ideal candidates should have excellent customer service skills, strong organizational abilities, and a keen eye for detail. They should also be capable of working in a fast-paced, busy environment and be able to handle stress and remain calm under pressure. Additional duties include assisting in maintaining the restaurant’s cleanliness and ensuring the dining area is always neat and tidy.
* Flexibility to work in shifts, including weekends, late mornings, evenings and holidays a must
* Understanding of hygiene and food safety regulations
* Physical endurance to stand and move during the length of the shift (4 hr intervals of time)
* High school diploma; hospitality certification is a plus
* Reports to the Dining Room Coordinator, Asst GM, KM/Chef, GM
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year, assistance in obtaining basic health care for full-time employment of at least 6 months.
FULL SERVICE WAIT STAFF POSITIONS (part-time or full-time)
Waiting tables at McGee's Scot-Irish Pub can be a great part-time extra money gig or a full-time career income. This is a tipped position, so exact income may vary depending on sales experience, food & beverage knowledge, number of shifts worked per week, weekend availability, service level given to guests, & the ability to cultivate "regulars". Although there are standard mechanically correct "steps of service" at any style full-service restaurant, higher income development requires the application of soft-skills such as table charisma, suggestive selling techniques, & hospitality effort.
All servers at McGee's Scot-Irish Pub must be at least 18 years of age to serve alcohol & are required to be T.I.P.s alcohol trained by the State of South Carolina for insurance purposes. Although not required by state regulations, McGee's Scot-Irish Pub also requires our wait staff to be Serv Safe Certified in addition to alcohol service training. McGee's will reimburse course expenses once successfully completed after initial on-the-job & classroom server training. This process usually takes 1 week from hire & start date. Training wages are $7.25/hr.
LUNCH SERVER
* Part-time only. Wages are $5/hr + tips generally averaging 23% of sales.
* Monday-Friday Lunch is typically speed & convenience driven over total "pub experience". Although bar drinks are served throughout the day, lunch service is more food focused. Basic bar drink knowledge is acceptable, however, full menu knowledge is required to help navigate questions concerning allergies & food preparation methods. Detailed ingredient questions are usually referred to the senior kitchen staff member of the shift.
* Lunch server is a good starting position for someone who has never waited tables in a full-service restaurant. It allows you to learn our menu, hone your table waiting mechanical steps & soft sales techniques while becoming familiar with how the pub functions under less pressure from higher guest expectations related to bar, beer, & wine knowledge that is usually expected from dinner patrons.
* Lunch servers are expected to start their scheduled shift punctual, in complete uniform, deliver friendly, hospitable service while guiding guests through our menu, describing lunch specials, reporting any guest dissatisfaction to the manager on duty, & handling guest payment methods accurately & organized. Lunch servers take & send accurate orders to the kitchen, deliver food & beverage in an expected timely manner while moving a guest through their meal stages maintaining appropriate contact until the patron leaves the property. Lunch Servers are also responsible for examining legal ID's for alcohol consumption age requirements, monitoring a guests alcohol intake, & reporting any concerns to the manager on duty.
* Larger lunch groups & special caterings should also be expected along with light pub cleaning duties such as stocking/cleaning restrooms as needed, vacuuming hall carpets, running side work, restocking condiments & ice bins, making tea & coffee, & answering the phone appropriately.
* Must be able to lift 25lbs & work walking/standing at 6 hr intervals of time.
* Lunch servers report to: Bartender on Duty, Dining Room Coordinator, Asst General Manager, General Manager
* Benefits include shift meals & employee discount
PUB SERVER
* Part-time or Full-time. Wages are $2.13/hr + tips generally averaging 23% of sales. Server Captains (Senior Servers) who are full-time with 1 year of employment at McGee's make $3-$5/hr + tips generally averaging 25% of sales.
* Pub Servers are expected to deliver a "full pub experience" to guest who are often 1st time visitors and have many questions about our unique (to Anderson) menu, entertainment schedule, bar offerings, & other pub activities like Trivia Night, Pub Cinema Night, outdoor concerts, mini-festivals like St. Patrick's Day, & other special events/wine dinners. This requires a deeper institutional understanding of our menu preparation, beer-wine-spirits knowledge, & McGee's pub history.
* Our week long server training program covers the table waiting basics, but continuing on-the-job training & education is required throughout a servers 1st year of employment to get them to the knowledge standard we prefer. Hiring experienced full service servers shortens this learning curve considerably.
* Pub Servers are expected to start their scheduled shift punctual, in complete uniform, deliver friendly, hospitable service while guiding guests through our menu, describing kitchen specials, reporting any guest dissatisfaction to the manager on duty, & handling guest payment methods accurately & organized. Pub Servers take & send accurate orders to the kitchen, deliver food & beverage in an expected timely manner while moving a guest through their meal stages maintaining appropriate contact until the patron leaves the property. Pub Servers are also responsible for examining legal ID's for alcohol consumption age requirements, monitoring a guests alcohol intake, & reporting any concerns to the manager on duty.
* Larger groups & special caterings should also be expected along with light pub cleaning duties such as stocking/cleaning restrooms as needed, vacuuming hall carpets, running side work, restocking condiments & ice bins, making tea & coffee, & answering the phone appropriately.
* Must be able to lift 25lbs & work walking/standing at 6 hr intervals of time.
* Applying servers must provide at least 2 professional references, pass background checks along with T.I.P.s & Serv Safe Certification.
* Pub Servers report to: Bartender on Duty, Dining Room Coordinator, Asst GM, KM/Chef, GM
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year ($7.25 minimum wage only), assistance in obtaining basic health care for full-time employment of at least 6 months.
BARTENDER:
* Part-time or Full-time Lunch or Dinner Bartender pay is $7.25/hr + tips & server tipout. Bartenders at McGee's Scot-Irish Pub generally average 25% of sales in tips.
* Persons applying for this position should be at least 21 years of age & have independent, reliable transportation.
* Scheduling flexibility to work days, nights, weekends, & holidays is a must.
* A professional bartender is so much more than a glorified server. McGee's Scot-Irish Pub has a fully stocked bar consisting of med & high end Whiskey, Scotch, Bourbon, Vodka, Rum, Tequila, Liqueurs, Brandies, port wine, sherry, & a multi Wine Spectator Award winning wine list. We also have a large beer selection offering domestic & imported bottle varieties, regional micro-brew & international draught favorites, ciders, & of course, Guinness Stout. Deep classic & craft cocktail knowledge, Whiskey-Scotch-Bourbon expertise, & wine steward level understanding is a MUST to step behind our bar.
* Even more imperative than product knowledge is understanding the responsibility of serving & distributing a legally controlled substance (alcohol) to the public. The only 2 positions that hold more authority than the Bartender is the General Manager & Owners. The Bartender is equal in authority to the Assistant General Manager. If the GM is the Mayor, think of the Bartender as The Sheriff. The Bartender has the authority to refuse service to or cut anyone in the restaurant off of alcohol consumption (whether their customer or another servers) for any reasonable suspicion of over consumption, false or no legal identification, use of other drugs or medication that may enhance alcohol effect, general inappropriate behavior, or loitering - even up to ejection from the pub.
* Bartenders are also responsible for the till for their entire shift, therefore, they must be of ethical & trustworthy character with money. And like unto money responsibility is the trust to manage the alcohol properly by not giving away drinks to friends or regulars without account.
* Bartenders are responsible for making "Last Call" appropriately timed for the crowd circumstances.
* Bartenders are also the eyes of management to make sure all guests are behaving properly and adhering to all pub policies such as no smoking, no non ADA trained service animals, no blocking fire exits, etc.
* Bartenders are equally as responsible as management to appropriately respond to medical or other safety emergencies that involve employees & guests alike.
* Bartenders take all To Go orders & payment over the phone.
* Our bartenders usually have tables they serve in addition to patrons seated at the bar that consist of single diners as well as drinkers only. Therefore, full meal service attendance is required to get the most from the bartending position in terms of income. A good bartender will also get to know bar patrons & regulars on a personal level that dining room servers generally do not. Navigating these delicate personal-professional boundaries requires a certain level of experience, maturity, & finesse.
* Bartenders at McGee's Scot-Irish Pub are generally promoted from within from our pub server staff members who have demonstrated the right kind of charisma & character of person that makes for a solid barman/barmaid personality.
* If hired outside our pub server staff, applying bartenders must have at least 3 verifiable professional references & pass background checks along with T.I.P.s & Serv Safe Certification.
* Bartenders are required to provide general opening, closing, & cleaning duties related to the bar & cocktail area. This includes, but is not limited to, changing kegs, cleaning keg coolers, emptying keg overflow buckets, wiping/organizing liquor inventory, cutting fresh fruit, making fresh mixers, changing printer paper, defrosting/cleaning mug freezer as necessary, filling/emptying ice bins, stocking napkins, straws, & coasters, sweeping/scrubbing/mopping bar floor, cleaning/changing soda lines.
* Must be able to lift 50lbs & work walking/standing at 6 hr intervals of time.
* Bartenders at McGee's often wash & restock the last remaining glassware at the end of the night after the dishwasher has gone home.
* The Bartenders report to: The Asst GM as a professional courtesy, The GM, & Owners
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year at current minimum wage, assistance in obtaining basic health care for full-time employment of at least 6 months.
DINING ROOM COORDINATOR
This is a job function vs a position or title & is part-time only. Pay rate starts at $15/hr for the DC shift worked.
* At McGee's Scot-Irish Pub, a DC is in between a Senior Server & an Assistant General Manager. It's usually someone that waits tables as a Senior Server, Bartender, or holds a Senior Kitchen Position, but fills in as a temporary Assistant General Manager on shifts the actual Asst GM and/or GM need to be off or cover another pub need. It would be equivalent to a Maitre D'Hotel at a finer dining establishment. Often times they will Host while simultaneously taking care of guest table visits when needed, correcting server errors on checks, or handling any minor kitchen related meal error, etc. On busier nights they will DC only.
* The DC will often close the restaurant for the night making sure all credit card sales are batched, sales reports are sent to GM/Owners, lights, equipment, etc are turned off properly & the property is clean, set up for the next day's business, & secure before leaving for the night.
* Keeping POS system pricing, menu items, bar items, & specials updated.
* Must be able to lift 50 lbs & work standing/walking at 4 hr intervals
* Must be able to basically operate our sound board for regular live entertainment & other pub electronic equipment that is associated with pub entertainment activities including, but not limited to Big Screen TV for Pub Cinema Night & sports entertainment, other TVs for patron sports entertainment, Popcorn Machine, patio & board games, Trivia Host table set up with microphones, self-serve karaoke machine operation, etc)
* The DC reports to: The Asst GM, The GM, & Owners
* Benefits are embedded in the actual Senior Server, Bartending, or Senior Kitchen position that this person usually holds.
ASSISTANT GENERAL MANAGER
This is a salaried position of 40/hrs per week with a pay rate up to 56K annually (potential relocation assistance)
(This is most often a full-time "Front of House" focused position, but under certain business conditions this position may be part-time or paired with dedicated office administration duties)
* Persons applying for this position should be at least 21 years of age & have independent, reliable transportation.
* Scheduling flexibility to work days, nights, weekends, & holidays is a must. No overtime is required with the exceptions of St. Patrick's Day week.
* Persons applying for this position should have the following experience:
- T.I.P.s and Serv Safe Certified at the managerial level.
- A strong back ground in full-table service and/or bartending responsibilities as listed above.
- Exceptional bar knowledge, wine steward level wine pairing knowledge, & bar inventory management education.
- Passable mixology skills (should you have to step in to help a bartender experiencing momentary unexpected high volume).
- Strong understanding of Culinary standards: Recognizing when a meal does not look prepared well or to the guest specifications or if the ingredients are less then fresh or spoiled BEFORE such items reach the table.
- Solid Service Staff training experience
- Be able to give such direction to Host(ess), Service & Bartending Staff that produces smooth guests experiences even under high volume situations.
- Possess leadership qualities that encourage good staff morale under stressful situations, nights, or seasons of extremely high (or low) volume.
- Be able to distribute re-direction & apply discipline (when necessary) equitably, consistently, & fairly among the front (or back) of house staff according to McGee's Scot-Irish Pub policies & procedures.
- Disciplining &/or terminating any underling failing employee for conduct or lack of competency after all re-directing chances have been tried using McGee's disciplinary policies & procedures.
- Be comfortable with 1st interview of applicants (walk-ins or scheduled interview) for any position determining if job seeker merits advancement to a 2nd and/or working interview consideration with a direct supervisor or manager of the job they wish to obtain.
- Handle customer complaints by McGee's standards doing everything reasonably possible to fix the problem in the moment to the guests satisfaction and/or maintaining an on-going positive relationship with the customer.
- Enforce all pub policies related to guest behavior expectations such as no smoking, no non ADA trained service animals, no blocking fire exits, etc.
- Understanding of restaurant equipment maintenance, recognizing equipment failures (including furniture & fixtures) & reporting needed repairs to the GM or Owners.
- Keeping POS system pricing, menu items, bar items, & specials updated.
- Weekly front & back of house scheduling in coordination with Chef/Kitchen Manager & GM, with consideration of exstessential & internal special events, reservation bookings, & staff availability.
- Keeping POS system pricing, menu items, bar items, & specials updated.
- Experience in closing a restaurant for the night including making sure all credit card sales are batched, sales reports are sent to GM/Owners, lights, equipment, etc are turned off properly & the property is clean, set up for the next day's business front & back of house, & secure before leaving for the night.
* Must be able to lift 50 lbs & work standing/walking at 4 hr intervals
* Must be able to basically operate our sound board for regular live entertainment & other pub electronic equipment that is associated with pub entertainment activities including, but not limited to Big Screen TV for Pub Cinema Night & sports entertainment, other TVs for patron sports entertainment, Popcorn Machine, patio & board games, Trivia Host table set up with microphones, self-serve karaoke machine operation, etc)
* Asst GMs are often promoted from with in, but if applying from outside the company, they must have at least 3 verifiable professional references, pass background checks, pass complete pub training on menu, table service, & other managerial training material, along with T.I.P.s & Serv Safe Certification at the managerial level(s).
* Assistant General Manager reports to: The GM & Owners
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year, assistance in obtaining basic health care for full-time employment of at least 6 months.
* Any other perks & benefits negotiated in writing.
* Must enter into an employment contract of at least 1 year in writing with an option to renegotiate & renew in 2 year intervals thereafter.
BACK OF HOUSE POSITIONS
* All kitchen employees are required to be Serv Safe Certified. McGee's Scot-Irish Pub will reimburse class cost once completed.
KITCHEN ENTRY LEVEL
DISHWASHER
Full-Time Entry Level starts at $12/hr ** Part-time Entry Level starts at $10/hr.
Job functions may include, but are not limited to:
* Proper operation of commercial dishwasher including changing chemicals, cleaning, & routine maintenance.
* Maintaining tri-sink clean, soapy, sanitizer water compartment. Scrubbing, washing, & sanitizing line cooking pots, pans, & small wares
* Washing plates, baskets, bowls, cutlery, & glassware through the commercial dishwashing system.
* Placing all dishes, small wares, pots, pans, & kitchen utensils in their proper holding places
* Keeping dish pit tidy at all times, especially keeping "clean dish" side spic n span
* Sorting cutlery & delivering clean glassware to the bar or service station.
* Detailing triple sink, dish sinks, & dishwashing machine completely clean to close the station at the end of the night.
* Must be able to lift 25lbs & work standing/walking at 4 hr intervals
* A McGee's Kitchen experienced dishwasher will often fetch food product from the walk-in for the line cooks as called for between dish cycles.
* This position is often paired with food expediting tasks during slower business days and shifts.
This is a suitable position appropriate as an entry level position for a person considering a full-time career as a professional line cook or Chef. It can also be great for an active retiree or other general laborer looking for full-time (32-40 hrs/week) working hours.
* Flexibility to work in shifts, including weekends, late mornings or evenings, and holidays a must.
* A great introduction to a full-service restaurant environment. Advancement ambitions to Garde Manger & Line Cooking are often begun at the dish pit.
* A McGee's Dish Washer must be Serv Safe certified & practice all safety/sanitation regulations daily.
* The dishwasher reports to: Sr Line Cook/Sous Chef, Chef/Kitchen Manager, Assistant GM, GM, Owner
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year, assistance in obtaining basic health care for full-time employment of at least 6 months.
SKILLED COOKING POSITIONS
FOOD PREP COORDINATOR
Full-time up to $16-$20/hr (1st or 3rd shift)
* Persons applying for this position must be at least 21 years of age & have independent, reliable transportation.
* This is a key holding position. Applicants must provide at least 3 verifiable references, pass a background check, be Serv Safe Certified at the managerial level, & sign a non-disclosure agreement.
* Applicants must have an Associate Culinary Degree or equivalent training and/or experience.
* Serv Safe Certification is required.
Duties include, but are not limited to:
- Receiving food truck orders accurately & reporting any discrepancies to Delivery Driver, Chef, or GM. Also, checking arriving food quality at delivery, forming an immediate plan for timely replacement of inferior product, unaccepted products, or undelivered products.
- Making, adjusting, & or following prep schedules for the day & week thoroughly.
- Setting up line stations generally. Detailed station organization & stocking is primarily the responsibility of closing & shift line cooks; however, the responsibility for this task(s) may fall on the Prep Coordinator while line cook training is in progress.
- Following recipes for regular food items with consistency of results.
- Keeping dry stock & walk-in stock organized & proper product rotation monitored. Also stop checking proper dates & food quality when product sales are slower than expected
- Training & directing Food Prep Coordinator Assistant for maximum efficiency production
Experience & Skill Level should include:
* A+ Macro & Micro time management skills are critical for this position.
* B+ Knife Skills including sharpening basic blades are a must.
* Complete understanding of all cooking methods in appropriate preparation of scratch made Soups, Stews, Stocks, Gravies, Salad Dressings, & Mother Sauces.
* Basic baking & pastry knowledge & ability.
* Basic Butchery ability is needed.
* Understanding of basic kitchen equipment cleaning & maintenance reporting any observed problems in operation or holding temperature problems (in refrigeration, heating units, or water heaters) to Chef or GM.
* Must be able to lift 50lbs & work standing/walking for 4 hour intervals.
* The Food Prep Coordinator reports to: Sr Line Cook/Sous Chef, Chef/Kitchen Manager, GM
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year, assistance in obtaining basic health care for full-time employment of at least 6 months.
ASSISTANT FOOD PREP COORDINATOR
Part-time day shift only starting at $12/hr
* Persons applying for this position must be at least 16 years of age.
* Must be able to lift at least 25 lbs & work standing/walking for up to 6 hr intervals of time
* B+ knife cutting & sharpening skills
* This position is equivalent to an entry level paid internship. On-the-job training needs are expected, however, the "student" is expected to have good memory retention, reasonable skill progression, be a self-starter, work independently at tasks once trained, & commit to remote continuing education classes (sometimes at home).
* Must be able to take direction & duplicate cooking methods & prep techniques.
* Tasks to expect are washing, cutting, & preparing fruits & vegetables, washing dishes, kitchen deep cleaning duties, panning-labeling-storing food items appropriately, stocking groceries, basic prepping/handling of meats, & any other assigned duties related to kitchen cleaning & equipment maintenance.
* Must be able to adequately fill-in for the Food Prep Coordinator when absences are necesarry after 3 months of training.
* The Assistant Food Prep Coordinator reports to: The Food Prep Coordinator, The Chef, The GM
* Benefits include shift meals & employee discount. Outside continuing education classes will be paid by McGee's Scot-Irish Pub when required.
GARDE MANGER/SALAD/DESSERT MAKER
Part-time only starting at $12/hr
* Persons applying for this position should be at least 16 years of age & reliable transportation.
* Scheduling flexibility to work nights, weekends, & holidays is a must.
Duties include, but not limited to:
* Stocking Salad & Dessert Station
* Stocking Cold Plates / 5 oz cups / 2 oz cups
* Prepare Plates & portion out slaw
* Make large / small salads & salad bases
* Plate all desserts w/ care & toppings to specifications
* Assist Fry Station in plating.
* Help wash/stock dishes & take out trash
* Clean/wipe all coolers
* Sweep/Mop cook line at the end of the shift
All stocked items should be rotated such that older item is used first (stocking items in the form of a “Back Up” will ensure proper rotation & washing of containers).
All prepped items should be labeled & dated.
Other Qualification Standards:
- Must be able to pass all required tests and complete orientation class.
- Must be neatly dressed and well groomed in a clean and approved company dress code.
- Must come to work on time or slightly early
- Must show eagerness to learn station & willingness to uphold task & behavioral standards
- Must follow company standards for requesting time off or other missed shifts normally scheduled
- Must be able to read & understand incoming tickets
- Stands and walks during 6-8 hour shift. Lifts at least 25 lbs.
- Reaches, bends, stoops and wipes.
- Must be able to hear well in a loud environment in order to respond to employee or guest needs.
- Lifts and carries supplies and equipment up to 25 lbs., throughout entire shift: places these items on high and low shelves in storerooms, walkins, and freezers.
- Hazards include, but not limited to, cuts from broken glass, metal cans, burns, slipping, and tripping.
- Frequently immerses in hands in water & follows correct glove wearing protocol for this station
- Works frequently in a hot and damp environment.
Skills/Aptitudes
1. Professional communications skills are required.
2. Ability to take direction.
3. Ability to work in a team environment.
4. Ability to work calmly and effectively under pressure.
5. Must have problem solving abilities, be self-motivated, and organized.
6. Commitment to quality service, and food and beverage knowledge.
* The Garde Manger/Salad-Dessert Maker reports to: The Senior Line Cook/Sous Chef on Duty, The Chef/KM, The GM
* Benefits include shift meals & employee discount
FRY COOK
Part-time starting at $15/hr
Full-time $15-$18/hr depending on ability, experience, & availability
* Persons applying for this position should be at least 16 years of age (part-time) or 18 years of age (full-time) & have reliable transportation.
* At least 1 year of kitchen experience in fast food, diner, or fast casual restaurant environment is very helpful, but beginner training will be considered for the right person.
* Must be able to master Dish Pit & Garde Manger/Salad-Dessert Making as part of Fry Cook training.
* Duties include, but are not limited to:
- Filter/change fryers as needed
- Keeping batter stocker, stirred, & prepped
- Keeping breader mix prepped, stocked, shifted, & rotatoted
- Stocking all fish, chicken tenders, chicken bites, shrimp, & buttermilk stocked & rotated
- Making Hushpuppy Batter prepped & stocked as needed
- Keeping Hushpuppies "sandbagged" to start shift
- Keeping raw mushrooms panned, stocked in walk-in, & rotated to fry station as needed
- Keeping shrimp thawed, panned, stocked in walk=in, & rotated to fry station as needed
- Keeping fries blanched & properly stored pre-shift
- Keeping appropriate amount of chicken livers stocked or in the process of thawing for the following shift if needed.
- Mastering from scratch Southern Breaded & Wet Batter frying techniques in required.
- Working cleanly & honing frying techniques that use the least amount of oil while keeping breader flour dry, fluffy, & free of wet debris while production is commencing.
- Ability to keep up with ordering pace in an organized, efficient manner while maintaining pub food quality standards and industry standard ticket times is imperative for this station: working quickly, cleanly, & rhythmically in such a manner that results in properly prepared & plated menu items using pub standard cooking methods while following proper safety & sanitation regulations, kitchen rules, policies, & procedures.
- Must be able to multi-task under pressure & work with a “sense of urgency” at all times. A Fry Cook at McGee's must be able to cook orders in sync with the other stations such that ticket food items are completed simultaneously with other stations.
- Cleaning, restocking, & closing station quickly once service is concluded making notes on communication board for next shift Food Prep Coordinator when needed.
- Understanding of common Allergens in our pub foods from this station & how to avoid contamination and/or cross-contamination at a guests request.
- Performs other appropriate related duties as assigned by the KM or MOD
- Attends all scheduled employee meetings and brings suggestions for improvement.
Skills/Aptitudes
1. Professional communications skills are required.
2. Ability to take direction.
3. Ability to work in a team environment.
4. Ability to work calmly and effectively under pressure.
5. Must have problem solving abilities, be self-motivated, and organized.
6. Commitment to quality service, and food and beverage knowledge.
* Must be able to lift 50 lbs & work standing/walking at 4 hr intervals.
* The Fry Cook reports to: The Senior Line Cook/Sous Chef on duty, The Chef/KM, The GM
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year, assistance in obtaining basic health care for full-time employment of at least 6 months.
SAUTEE/GRILL COOK
Full-time only $18-$22 depending on ability, experience, & availability
* Persons applying for this position should be at least 18 years of age & have independent, reliable transportation.
* Must be able to lift 50 lbs & work standing/walking at 4 hr intervals
* At least 2 years of kitchen experience in diner, fast casual, or upscale dining (or combination of all)
* Must be able to master all under positions (Dish Washer, Garde Manger/Salad-Dessert Making, Fry Station) as part of training.
* Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Assumes 100% responsibility for quality & timeliness of products served from assigned working station.
* Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period including but not limited to filled and/or backed up: Bread, Sauce Bases, Grilled Cut Chicken, Cut Chives, & all other top of cooler cooking ingredients. Stocked (but not overstuffed) raw spinach, cabbage, portioned meats & fish, lemons, SC, & other inside cooler ingredients need for the shift with an understanding of where & how much back up is in the walk-in.
* Should be able to cook & close on slower nights by themselves with minimal supervision & quick checkout by MOD. Handles, stores and rotates all products properly.
* Communicate any low inventory of all products/ingredients for the station.
* Assists in food prep assignments during off-peak periods as needed.
* Working quickly, cleanly, & rhythmically in such a manner that results in properly prepared & plated menu items within industry standard cook/ticket times as well as pub standard cook plate specifications times following all safety & sanitation regulations while doing so.
* Must be able to multi-task under pressure & work with a “sense of urgency” at all times.
* Deep understanding of proper & safe meat/fish temperatures
* Complete understanding of Sautee, Flat-top, Char-Grill, Baking, & Broiler Cooking methods & being able to incorporate any or all of those methods to achieve a proper final product in a line-cook capacity.
* Understanding of common Allergens in our pub foods & how to avoid contamination and/or cross-contamination at a guests request.
* Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
* Understanding of common Allergens in our pub foods & how to avoid contamination and/or cross-contamination at a guests request.
* Performs other appropriate related duties as assigned by the KM or MOD
* Attends all scheduled employee meetings and brings suggestions for improvement.
Skills/Aptitudes
1. Professional communications skills are required.
2. Ability to take direction.
3. Ability to work in a team environment.
4. Ability to work calmly and effectively under pressure.
5. Must have problem solving abilities, be self-motivated, and organized.
6. Commitment to quality service, and food and beverage knowledge.
* The Sautee/Grill Cook reports to: The Senior Line Cook/Sous Chef on duty, The Chef/KM, The GM
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year, assistance in obtaining basic health care for full-time employment of at least 6 months.
SENIOR LINE COOK/SOUS CHEF
Full-time salaried position only $22-$28 depending on ability, experience, & availability (with potential relocation assistance)
* Persons applying for this position should be at least 21 years of age & have independent, reliable transportation.
* Must be able to lift 50 lbs & work standing/walking at 4 hr intervals
* An Assoc. Culinary Degree or equivalent experience (2 to 3 yrs) working under formally trained Chefs or other Culinary Professionals
* A+ Macro & Micro time management skills are critical for this position.
* B+ Knife Skills including sharpening basic blades are a must.
* Complete understanding of all cooking methods in appropriate preparation of scratch made Soups, Stews, Stocks, Gravies, Salad Dressings, & Mother Sauces.
* Basic baking & pastry knowledge & ability.
* Basic Butchery ability is needed.
* Understanding of basic kitchen equipment cleaning & maintenance reporting any observed problems in operation or holding temperature problems (in refrigeration, heating units, or water heaters) to Chef or GM. or equivalent experience (2 to 3 yrs) working under formally trained Chefs or other Culinary Professionals
* Must be able to master all under positions (Dish Washer, Garde Manger/Salad-Dessert Maker, Fry Cook, Food Expeditor) as part of training.
* Must be able to multi-task under pressure & work with a “sense of urgency” at all times.
* Must have enough culinary knowledge or experience to assist Food Prep Coordinator when needed.
* Must be able to master all under positions (Dish Washer, Garde Manger/Salad-Dessert Maker, Fry Cook, Sautee/Grill Station, Frontline Food Expeditor, Backline Ticket Caller/Pace Setter) as part of training. Must be able to completely train new hires for all these positions.
* Assumes 100% responsibility for quality & timeliness of products served when Head Chef is unavailable.
* Supervises stocking and/or maintaining sufficient levels of food products at all line stations to assure a smooth service period.
* Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
* Understanding of common Allergens in our pub foods & how to avoid contamination and/or cross-contamination at a guests request.
* Has a basic understanding of how all kitchen equipment workings, cleaning, & maintenance. Is able to recognize when equipment is not working properly & reports to KM, GM, or Owners
* Performs other appropriate related duties as assigned by the KM or MOD
* Attends all scheduled employee meetings and brings suggestions for improvement.
Skills/Aptitudes
1. Professional communications skills are required.
2. Ability to give direction.
3. Ability to work in a team environment.
4. Ability to work calmly and effectively under pressure.
5. Must have problem solving abilities, be self-motivated, and organized.
6. Commitment to quality service, and food and beverage knowledge.
* The Senior Line Cook/Sous Chef reports to: The Chef/KM, The GM
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year, assistance in obtaining basic health care for full-time employment of at least 6 months.
KITCHEN MANAGER/KITCHEN CHEF/CHEF D'CUISINE
Full-time salaried position only $28-$32/hr (& potential relocation assistance). Fully flexible availability required.
* Persons applying for this position should be at least 21 years of age & have independent, reliable transportation.
* Must be able to lift 50 lbs & work standing/walking at 4 hr intervals.
* An Assoc. Culinary Degree
* A+ Macro & Micro time management skills are critical for this position.
* B+ Knife Skills including sharpening basic blades are a must.
* Complete understanding of all cooking methods in appropriate preparation of scratch made Soups, Stews, Stocks, Gravies, Salad Dressings, & Mother Sauces.
* Basic baking & pastry knowledge & ability.
* Basic Butchery ability is needed.
* Understanding of basic kitchen equipment cleaning & maintenance reporting any observed problems in operation or holding temperature problems (in refrigeration, heating units, or water heaters) to Chef or GM.
* Reports & schedules kitchen equipment repairs (with GM and/or Owner approval) that is out of job/knowledge scope to proper trade companies with which CMIP contracts.
* Schedule regular cleaning (including kitchen floors, hoods, & grease trap) & maintenance (including Ansel/Fire suppression systems) with CMIP contracted companies.
* Schedules or monitors regular dish machine chemical deliveries & maintenance with EcoLab & regular pest control with Orkin.
* Must be able to master all under positions (Dish Washer, Garde Manger/Salad-Dessert Maker, Fry Cook, Food Expeditor) as part of training.
* Must have enough culinary knowledge or experience to assist Food Prep Coordinator when needed.
* Experience in kitchen scheduling (at or under budget), making daily/weekly prep lists, coordinating accurate food orders with all food vendors (at or under monthly budget as a percentage of sales) for on-time deliveries.
* Working with all food vendors to negotiate acceptable food quality of items & best pricing
* Attending food shows when able as part of expected working schedule
* Holding regular weekly check in meeting with Senior Line Cook/Sous Chef, GM, & Food Prep Coordinator to ensure timely & consistent product availability to guest.
* Appropriate hiring for vacant underling kitchen position, coordinating training or new hires, & actively following their progress.
* Conducting timely kitchen employee evaluations & promotions in title, job function, & pay rates in coordination with available budgets as diseminated by Owners & GM.
* Disciplining &/or terminating any underling failing employee for conduct or lack of competency after all re-directing chances have been tried using McGee's disciplinary policies & procedures.
* The Kitchen Manager/Kitchen Chef/Chef Du Cuisine reports to: The GM
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year, assistance in obtaining basic health care for full-time employment of at least 6 months.
* Any other perks & benefits negotiated in writing.
* Must entering into an employment contract of at least 2 years in writing with an option to renegotiate & renew every 2 years.
OFFICE ASSISTANT/SOCIAL MEDIA COORDINATOR
Part-time starts at $12/hr Full-time starts at $15/hr
This position is suitable for any responsible person of reasonable ability age 18+. Reliable, independent, transportation is a must. Some tasks may be performed remotely. This position has access to sensitive personal data of employees & business information of McGee's Scot-Irish Pub. A background check for this position & non-disclosure agreements must be signed. Discretion is imperative.
- Inputting new hires information into POS system(s)
- Maintaining employee files both current & former staff
- Data entry of invoices
- Processing, Printing, & Organizing Payroll & Payroll Checks
- Paying pub bills by mail or online in a timely manner so as not to become delinquent or negatively affecting McGee's credit rating with vendors.
- Scheduling live performers once gig fees have been negotiated by Ownership & maintaining live performance calendars when singers drop out.
- Working closely with owner & assisting in all extra-curricular mini-festivals & events planning. Monitoring ticket sales, organizing reservations & other logistics for events including, but not limited to wine dinners, pop-ups, mini-festivals, indoor & outdoor concerts, PR events, etc.
- Maintaining current entertainment & events posters in the pub
- Other errands directly related to pub operations as needed.
- Making standard daily & weekly social media posts. Also making fun content that includes staff & regulars as they are willing - videos, reels, kitchen content, et al - can and will be included in campaigns at ownership direction. Any post that may be controversial in anyway must be approved by owners.
- Other personal contact & special event posts to social media followers will be maintained by owners
* Office Manager reports to: Owners
* Benefits include shift meals & employee discount.
GENERAL PUB MANAGER
Full-time salaried position of 40/hrs per week up to 70K (including benefits, relocation, & housing assistance)
* Persons applying for this position should be at least 21 years of age & have independent, reliable transportation.
* Scheduling flexibility to work days, nights, weekends, & holidays is a must. No overtime is required with the exceptions of St. Patrick's Day week.
* Persons applying for this position should have the following experience:
- An Associates Degree in Business Administration, A Culinary Degree, or equivalent experience in Restaurant Management including at least 3 years line cooking experience in full-service restaurants.
- T.I.P.s and Serv Safe Certified at the managerial level.
- Must demonstrate the ability to take command of any kitchen station to temporarily fill a needed gap during peak business or absent employee for which the other line cooking team can not compensate.
- A strong back ground in full-table service and/or bartending responsibilities as listed above.
- Exceptional bar knowledge, wine steward level wine pairing knowledge, & bar inventory management education.
- Passable mixology skills (should you have to step in to help a bartender experiencing momentary unexpected high volume).
- Strong understanding of Culinary standards: Recognizing when a meal does not look prepared well or to the guest specifications or if the ingredients are less then fresh or spoiled BEFORE such items reach the table.
- Solid Service Staff & Kitchen staff training experience.
- Be able to give such direction to Host(ess), Kitchen Staff, Service & Bartending Staff that produces smooth guests experiences even under high volume situations.
- Possess leadership qualities that encourage good staff morale under stressful situations, nights, or seasons of extremely high (or low) volume.
- Be able to distribute re-direction & apply discipline (when necessary) equitably, consistently, & fairly among the front (or back) of house staff according to McGee's Scot-Irish Pub policies & procedures.
- Disciplining &/or terminating any underling failing employee for conduct or lack of competency after all re-directing chances have been tried using McGee's disciplinary policies & procedures.
- Be able to advertise front & back of house job opportunities, interview (walk-in or scheduled interviews), & hire appropriately experienced & vetted applicants for positions that need to be filled for smooth pub operations. Monitoring the new trainee's progress to determine if they are on track to successfully master the position for which they were hired or whether they need to be re-positioned.
- Handle customer complaints by McGee's standards doing everything reasonably possible to fix the problem in the moment to the guests satisfaction and/or maintaining an on-going positive relationship with the customer.
- Enforce all pub policies related to guest behavior expectations such as no smoking, no non ADA trained service animals, no blocking fire exits, etc.
- Understanding of restaurant equipment maintenance, recognizing equipment failures (including furniture & fixtures), reporting needed repairs to the Owners, & scheduling repairs with owner-approved tradesman (both emergency & non-emergency).
- Keeping POS system pricing, menu items, bar items, & specials updated.
- Keeping open communication with Chef/Kitchen Manager concerning targeted food costs, food waste management, food quality praise or concerns as related to guest feedback, food & supply vendor relations, Food Safety & Inspection preparation & reports, daily & deep cleaning kitchen schedules, & kitchen staff relations.
- Experience in organizing pop ups, catered group functions, private dinners, & special dining events is crucial. These extra curricular services that McGee's Scot-Irish Pub currently offers shall be coordinated & co-implemented with the Chef/Kitchen Manager. In addition, McGee's also tries to participate in downtown community events that require various levels of commitment of staff & resources that must be worked into staff/food preparation scheduling.
- Keeping open communication with Asst GM, DC, Bartenders, & Sr Service Staff concerning guest feedback on food quality & service standards, bar inventory management, bar supply management, general pub cleanliness, & beer-wine-spirit distributor/supplier relations.
- Must be able to basically operate our sound board for regular live entertainment & other pub electronic equipment that is associated with pub entertainment activities including, but not limited to Big Screen TV for Pub Cinema Night & sports entertainment, other TVs for patron sports entertainment, Popcorn Machine, patio & board games, Trivia Host table set up with microphones, self-serve karaoke machine operation, etc) when on duty.
- Pub property & landscaping maintenance schedule with CMIP approved tradesmen.
- Has a basic understanding of all office/restaurant/kitchen equipment workings, cleaning, & maintenance. Is able to recognize when equipment is not working properly & reports/schedules repairs and/or maintenance with CMIP approved companies with which CMIP contracts.
- Experience in closing a restaurant for the night including making sure all credit card sales are batched, sales reports are sent to Owners, lights, equipment, etc are turned off properly & the property is clean, set up for the next day's business front & back of house, & secure before leaving for the night.
* General Manager reports to: Owners
* Benefits include shift meals, employee discount, paid time off for full-time employment of at least one year, assistance in obtaining basic health care for full-time employment of at least 6 months.
* Any other perks & benefits negotiated in writing.
* Must entering into an employment contract of at least 2 years in writing with an option to renegotiate & renew every 2 years. Profit sharing bonus structure available after 5 years of tenure.