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Abstract Structure


Line Cook

  • Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers,, roasters, and other kitchen equipment.

  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

  • Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

  • Responsible for the quality of products served.

  • Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.

  • Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.

Prep Cook

  • Refer to Daily Prep List at the start of each shift for assigned duties.

  • Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.

  • Clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

  • Store food in designated containers and storage areas to prevent spoilage.

  • Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers’ orders or supervisors’ instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

  • Take and record temperature of food and food storage areas, such as refrigerators and freezers.

  • Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.

Sous Chef

  • Understand all restaurant recipes and translate recipes into finished products efficiently. Ensure kitchen staff follows recipes supplied by the restaurant. Consistency with taste is very important.

  • Ability to oversee all kitchen staff in a calm, mature and authoritative manner and to motivate kitchen staff to work to their highest ability.

  • Ability to work closely with the management and to accept constructive criticism for the improvement of the restaurant.  

  • Maintain labor costs by cutting staff during slow periods.

  • The Lead Cook is accountable for the successful completion of assigned duties and responsibilities given by Management.

  • Collaborate with management on  weekly staffing needs for the schedule.

  • Motivates and stimulates exceptional performance by those staff members under him by his style of management and personal behavior.


Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show our guests such a marvelous time, they will want to return again and again.

  • Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.

  • Inform guests of specials and menu changes.

  • Make recommendations you genuinely feel your guests will enjoy.

  • Answer questions about our food, beverages and other restaurant functions and services.

  • Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.

  • Deliver food and beverages from kitchen and bar to guests in a timely matter.

  • Perform side work at the start and end of each shift as required by service station assignment.

  • Maintain clean service areas.

  • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.

  • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).

  • Be ready and willing to assist fellow servers as situations arise.

  • Be ready and willing to assist busperson with clearing and resetting tables.

  • Thank guests for their visit and invite them to return.

  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.


Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests.

  • Take beverage orders from guests and servers.

  • Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.

  • Learns the names and personally recognize our regulars.

  • Record drink orders accurately and immediately after receipt into the register system.

  • Accept guest payment, process credit card charges and make change.

  • Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons.

  • Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.

  • Clean bar area.

  • Present drink menus, make recommendations and answer questions regarding beverages.

  • Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.

  • Receive and serve food orders to guests seated at the bar.

  • Report all equipment problems and bar maintenance issues to restaurant manager.

  • Assist the restocking and replenishment of bar inventory and supplies.

  • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.


The Harvest Moon Host is the first HMC face our patrons see and it is imperative the host be able to offer a prompt and friendly greeting as guests arrive. The three key components to being a successful host are communication, organization and last but most certainly not least, dedication.

  • Ability to communicate well; with patrons, Harvest Moon staff and Management

  • Be organized and thorough and able to complete tasks in a timely manner. The host is in charge of seating guests and keeping up with server stations and where to properly place guests for best service. The host will also be in charge of keeping front of house properly stocked, clean and organized for an efficient work environment

  • Dedication and dependability. The Harvest Moon host will be on time, willing to complete whatever task is needed by management and be willing to cross train and learn other areas of the restaurant.

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