WORK WITH US
At The Social Pour, we serve unforgettable food and drinks with timeless quality and a dash of flair. Our elegant bar sits beside an open kitchen, creating an inviting atmosphere where guests can relax, connect, and enjoy the experience.
We specialize in semi–fine dining with fresh, ranch-to-table cuisine, offering a relaxed yet refined vibe perfect for casual dining, celebrations, and private events. Our goal is to turn every visit into a memorable experience.
Experienced Fine Dining Servers
We are currently seeking experienced Fine Dining Servers to join our professional and energetic team.
Server Responsibilities
● Provide full-service dining from greeting to payment
● Engage guests with friendly, attentive service
● Accurately manage orders and deliver food and beverages
● Process payments and handle POS transactions
● Maintain cleanliness, organization, and table setup
● Work collaboratively with the service and kitchen team
● Resolve guest concerns professionally
Server Qualifications
● Excellent customer service and communication skills
● Strong attention to detail and coordination
● Ability to multitask in a fast-paced environment
● Able to stand and remain active for 5+ hours
● 1 Year fine dining experience
● Intermediate Wine Knowledge
Required Certifications
● TABC Certification
● Food Handler’s Certification
Preferred (Not Required)
● Experience with SpotOn POS
Experienced Lead cook
We are currently seeking experienced Cooks to join our professional and energetic team.
A Fine Dining Lead Cook acts as the bridge between the sous chef and line cooks, responsible for overseeing high-quality food production, station setup, and team mentorship. They ensure, in a fast-paced, high-end environment, that all dishes meet strict culinary standards for taste, presentation, and temperature. Key tasks include managing inventory, training staff, and maintaining strict safety/sanitation protocols.
Key Responsibilities
●Culinary Leadership: Train, guide, and mentor junior cooks on cooking methods, plating techniques, and station organization.
● Quality Control: Monitor food production to ensure consistency in taste, temperature, and presentation in accordance with fine dining standards.
● Operational Management: Oversee station setup and breakdown (opening/closing), manage food inventory, and ensure proper product rotation.
● Menu Execution: Prepare specialized, complex, or a la carte menu items; assist in developing new, innovative dishes.
● Safety & Compliance: Maintain a clean, organized, and safe kitchen environment, ensuring adherence to all health codes.
● Communication: Act as the main point of contact for the shift, communicating with management and front-of-house staff.
Required Skills and Qualifications
● Experience: Several years of progressive experience as a line cook, ideally in fine dining or high-volume, upscale restaurants.
● Culinary Skills: Mastery of classical and modern cooking techniques, flavor profiles, and plate presentation.
● Leadership: Strong ability to lead, motivate, and coach a diverse team in a high-pressure, fast-paced environment.
● Technical Knowledge: Thorough understanding of food safety, sanitation procedures, and inventory management.
● Physical Stamina: Ability to stand for long periods, lift up to 50 lbs, and work in varied temperature environments (hot lines/walk-in freezers).
● Education: Culinary degree or formal training is often preferred but not always required.
Experienced LINE COOK
We are currently seeking experienced Cooks to join our professional and energetic team.
A fine dining line cook is responsible for executing high-quality, specialized menu items under strict, high-pressure conditions while maintaining precise sanitation, ingredient portioning, and plating standards. They work under an Executive Chef and Sous Chef to prepare, cook, and garnish dishes, ensuring consistency and speed.
Key Responsibilities
● Station Setup & Execution: Set up, stock, and operate assigned stations (e.g., saute, grill, garde manger) to meet prep and service demands.
● Menu Execution: Prepare dishes to exact chef specifications, adhering to recipe cards and techniques.
● Quality Control: Maintain high standards of food taste, texture, and presentation (plating).
● Sanitation & Safety: Follow all food safety protocols, including proper food storage, labeling, and cleaning of workstations (HACCP compliance).
● Collaboration: Work closely with team members and communicate with the expeditor to ensure timely service.
Qualifications
● Experience: 1–3+ years of professional cooking experience, often with a focus on fine dining, high-volume, or refined culinary techniques.
● Skills: Strong knife skills, mastery of cooking methods (saute, roast, blanching), and high attention to detail.
● Physical Stamina: Ability to stand for long periods and lift up to 50 lbs.
● Certification: Food Handlers Certification is required.
● Education: Culinary arts degree or equivalent on-the-job training is preferred.
Work Environment
● Demanding, fast-paced, and high-pressure, requiring intense focus.
● Requires evening, weekend, and holiday availability.
