Job is saved!

Click your avatar to
access saved jobs and applications

Server
Cholon Restaurant Concepts
1228 15th Street, Denver, CO
Cholon Restaurant Concepts hiring Server in Denver, CO

Cholon Restaurant Concepts hiring Server in Denver, CO

Cholon Restaurant ConceptsMore Info

Full Time • Hourly ($15.27 - $50.00) plus tips
Expired: Mar 29, 2024

Sorry, this job expired on Mar 29, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details
Chef Lon Symensma started the Cholon Modern Asian Brand 12 years ago and it has continued to be one of the most prolifec restaurants in the Denver dining scene.Inspired by Chef Lons travels thru Asia, the food at Cholon is nothing short of spectacular. We are incredibly excited to be opening our brand new location in the Sloans Lake neghborhood. This beautiful two story building overlooking Sloans Lake is going to continue the tradition of  scratch modern asian food being served in a hip and vibey space.

We are looking for FOH staff. Servers, food runners, bussers. Various skill levels and backgrounds encouraged. More than anything we want warm, genuine hospitality pros. People who really enjoy taking care of the people around them. We will give you the tools and the training to be succsesful. 

Job Summary: Facilitates smooth and even service in the specified section of the restaurant according to ChoLon standards, by assisting in all aspects of service. Attends to all needs of the guest throughout their meal at ChoLon. Takes all food and beverage orders from all tables within specified section. Enters all orders into the POS system, totals bills and accepts payment.

 
 

Primary Duties and Responsibilities:

 
  • Ensures that specified station is properly set up and detailed, assisting when necessary with any sector of side work.

  • Greets all guests in section, answers any and all questions.

  • Upholds the guidelines set forth in the Steps of Service Training Manual.

  • Displays knowledge of all menu items, specials, ingredients and garnishes.

  • Displays knowledge of all house cocktails.

  • Displays fundamental knowledge of all beverage and wine products including grape varieties and wine regions.

  • Maintains contact during meal with table to accommodate any additional guest needs.

  • Presents bill and processes payment for food and service.

  • Takes table orders, enters information into POS.

  • Runs food from kitchen to table when necessary.

  • Performs tableside preparations when necessary.

  • Clears table in conjunction with back waiter when necessary.

  • Observes diners to ensure that guests are satisfied with the food and service, responds to any additional requests.

  • Resets tables in conjunction with back waiters when necessary.

  • Prepares dessert beverages as needed.

  • Assists as needed with closing side work duties.

  • Coordinates end of shift tip out and paperwork procedures.

  • Responds promptly to guest complaints or requests and relays guest s concerns to management

 
 
 

Secondary Duties:

  • Advises management of any unsafe or unsanitary areas in the restaurant.

  • Maintains a clean environment in front and back of house areas.

  • Communicates with co-workers and management to provide optimum service to guests, including regular attendance of staff meetings and training sessions.

 

Qualifications and/or Requirements: To perform this job successfully, an individual must be able to perform all duties and remain flexible to the changing needs of the restaurant. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 
Education and/or Training:
Minimum of two years experience in a similar restaurant setting with a strong knowledge of food and wine.
 

Skills:

Language: Ability to read, write and speak English clearly. Ability to interpret documents such as procedures manuals, safety rules, operating and maintenance instructions. Ability to create routine reports and correspondence with minimal guidance. Ability to communicate effectively with guests and colleagues.

 

Quantitative: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.

 

Reasoning: Ability to improvise, solve unexpected problems and deal with a variety of issues. Ability to interpret verbal and written instructions.

 

Work Environment: The work environment described below is representative of those an employee encounters throughout the workday in the restaurant.

 

The employee is occasionally exposed to extreme heat and cold, wet and/or humid conditions, and fumes and airborne particles as well as moving mechanical parts. The employee is required to be cautious of open flames and sharp objects in the workplace.

 

Physical Demands: The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job.

 
  • Regularly required to stand and exert fast-paced mobility for up to 8 continuous hours

  • Carry and balance plates and trays to transport product from service areas to guest tables

  • Climb and descend stairs while carrying food, beverage and service items

  • Lift up to 20 lbs.

  • Bend, kneel and reach above his/her head

  • Hear adequately to follow verbal instruction and respond to guest communication quickly and effectively

  • Must have the ability to see objects clearly at a far distance (20 feet or more) as well to see printed material on computer screen at a close range; corrective lenses permissible

  • Must be able to walk and pass through standard hallway areas and in between tables without touching walls and guest seating

Must be able to lift and move tables and chairs to prepare for service

Compensation Details

Compensation: Hourly ($15.27 - $50.00) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

View Job Description

Open Jobs From Cholon Restaurant Concepts


Back of House Staff
Full Time • Hourly ($18.29 - $30.00)
Require min. 0-1 years of experience

Other jobs you might be interested in


Server
Babes Tea Room
Full/Part Time • Hourly ($14.42) plus tips
Golden, CO • Bakery / Patisserie
Front of House Staff
Colorado Club
Full/Part Time • Hourly ($14.42) plus tips
Half Eaten Cookie Hospitality
Boulder, CO • Restaurant Group
Server
Tavernetta by Frasca
Full Time • Hourly ($22.00 - $35.00) plus tips
Frasca Hospitality Group
Denver, CO • Fine Dining
Server
Le Bilboquet Denver
Full/Part Time • Hourly ($14.27) plus tips
Le Bilboquet
Denver, CO • Upscale Casual
Server
Boychik Kitchen
Full/Part Time • Hourly ($25.00 - $40.00) plus tips
Aurora, CO • Upscale Casual
Server
Corrida Restaurant
Full Time • Hourly ($14.42) plus tips
Half Eaten Cookie Hospitality
Boulder, CO • Fine Dining
Server/Bartender
Brasserie Ten Ten
Full/Part Time • Hourly ($11.40) plus tips
Walnut Restaurant Group
Boulder, CO • Cafe
Server
Citizen Rail
Full Time • Hourly ($15.27) plus tips
Denver, CO • Upscale Casual
Server
Marigold Lyons
Full/Part Time • Hourly ($30.00 - $39.00) plus tips
Lyons, CO • Upscale Casual
+7 Awards
Server
Frasca Food & Wine
Full Time • Hourly ($19.00 - $35.00) plus tips
Frasca Hospitality Group
Boulder, CO • Upscale Casual

Asian, French

Restaurant Group

Part of ChoLon Restaurant Concepts

ChoLon Restaurant Concepts was co-founded and is operated by Chef Lon Symensma and Christopher Davis-Massey. In 2010, Lon moved from New York to Denver looking for new adventures and he partnered with Christopher, a long-time family friend and lawyer here in Denver, to launch the project that later became ChoLon Modern Asian – the group’s flagship restaurant.

Before his move, Symensma earned two stars from the New York Times during his time helming the kitchen at Buddakan in New York City. He had already honed his skills and passions as an apprentice in France, Italy, and Spain at Michelin-starred restaurants and San Sebastian’s famed Arzak. At age 19 Symensma won a silver medal in the 1996 Culinary Olympics. He went on to spend several years training under Jean-Georges Vongerichten, including helping to open Jean-Georges Shanghai.

ChoLon, which means “big market” and refers to the largest Chinese-influenced market in Saigon, Vietnam, is Symensma’s homage to Southeast Asia and the years he spent traveling and living in that region. It was through this restaurant that Denver became familiar with Symensma’s keen ability to translate the flavors, textures, colors, and stories of the Far East into dishes that can be enjoyed for lunch or dinner any day of the week. (Indeed, Symensma’s soup dumplings have become something of a local icon!) It wasn’t just Denver that took notice of ChoLon either: In 2011, the restaurant was a James Beard finalist for Best New Restaurant in America and landed on Details Magazine’s Top 10 Best New Asian Restaurants in America. The accolades have continued through the years with nods from Food & Wine, Westword, and Eater Denver, as well as being listed in 5280 Magazine’s Top 25 Restaurants eight years since its opening.

In March 2015, the group opened Cho77 Street Food, Symensma’s modern take on Asian street food. Where ChoLon is polished and upscale, Cho77 is more casual, taking its inspiration from Thai food stalls, Vietnamese street carts, and Singaporean hawker centers. Eight months after opening, Eater Denver named Cho77 the Restaurant of the Year. In January 2019, the group moved Cho77 downtown next to LeRoux and ChoLon, where they always imagined it would be.

In December 2018, CRC opened LeRoux European Cuisine, named as a tribute to Chef Xavier LeRoux, one of Symensma’s early CIA mentors. Sourcing heavily from his culinary beginnings and the 10 years he spent working in the restaurant industry before he began experimenting with Asian food, with LeRoux Symensma focuses on Western-European fare and old-world wines, prepared with seasonal, local ingredients.

In November 2019, the group opened ChoLon’s second location in Central Park. Joining the team is Chef Michelle Xiao, who was a dim sum chef at Buddakan when Lon served as Executive Chef. Xiao has over thirty years of dim sum experience and moved to Denver from New York City in 2019. You’ll find her behind the dim sum counter as soon as you walk into ChoLon Central Park, showcasing her unique skills in the form of delicate dumplings.

Stay tuned for more information about upcoming projects!

Back of House Staff