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Sustainable Restaurant Group

Sustainable restaurant group with transparent sourcing

Server

Dining, Bar & Counter ServicePosted on Nov 8
Full-timeBend, OR, USA$16.30 /hr

About the Job

Requirements

  • Working knowledge of or exposure to dining room and service standards, procedures, and functions.
  • Knowledge of proper food and drink handling and storage.
  • Ability to work in a fast-paced full-service restaurant with frequent distractions and loud noises.
  • Ability to maneuver around the restaurant or office to access food and beverage items, machinery, and other restaurant equipment.
  • Ability to operate basic office and restaurant equipment.
  • Ability to ascend and descend a ladder or stairs to service machinery, lights, ceiling fans, and related equipment.
  • Ability to communicate accurate information to customers.
  • Ability to distinguish different tastes, including sweet and bitter flavors.
  • Ability to work in a noisy and distracting environment.

Responsibilities

  • Work with front-of-house and back-of-house teams to provide guests with a consistent and timely experience through customer service and food quality.
  • Assist fellow team members in meeting guests' needs.
  • Follow company policies and state food safety and sanitation standards.
  • Continue learning about Japanese cuisine and beverages.
  • Perform additional duties specific to the position.

Desired Qualifications

  • One or more years of experience working in high-volume and/or guest-facing food service.

About the Company

Sustainable Restaurant Group

Sustainable restaurant group with transparent sourcing

Sustainable Restaurant Group runs a portfolio of restaurant concepts with a focus on environmental and social responsibility, earning revenue from day-to-day operations of brands like Bamboo Sushi, QuickFish, Ava Gene’s, and Sizzle Pie. Its food-and-sourcing model uses a transparent, validated supply chain to avoid overfished species and fraud, and Bamboo Sushi holds certifications from the James Beard Smart Catch program, the Marine Stewardship Council, and the Green Restaurant Association; the group also uses a Carbon Calculator to measure and offset the carbon footprint of menu items with The Ocean Foundation. The company differentiates itself through a multi-brand strategy built around strict sourcing standards and certification credibility, rather than relying on a single concept. Its goal is to provide premium, eco-minded dining experiences and to expand sustainable dining across its concepts while continually improving environmental and social impact.

Company size
11-50
Company stage
Not listed
Total funding
Not listed
Headquarters
Portland, OR
Founded
2011

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