Careers at ANEU

Our food delivery drivers are the face of our company. They are responsible for promptly delivering customer orders and ensuring that the foods are fresh and delicious upon arrival. Delivery drivers are responsible for checking orders and collecting payment at the time of delivery (unless payment has already been made). Drivers are also responsible for planning their own delivery routes.

Job Duties

• Provide excellent customer service and build customer loyalty by delivering food in a timely, cordial manner
• Ensure orders are delivered accurately and in good condition
• Communicate any issues or delays that arise and resolve problems efficiently
• Represent the company with excellence and professionalism by driving safely, exercising good judgment, and treating customers with respect
• Planning efficient delivery routes and being time-bound on the job
• Confirming orders and collecting payment at time of delivery
• Assisting with kitchen operations
• Deliver various items to different addresses as assigned.
• Load and unload the vehicle as needed.
• Inspect, operate and maintain the vehicle and its cleanliness.
• Ensure the customer receives the package.
• Maintain a log of all deliveries and related information for reference and confirmation.
• Follow road safety rules and regulations

Job Skills/ Qualifications

• High school graduate.
• Valid driver’s license
• Prior experience as a delivery driver.
• Great time management and organization skills.
• No prior driving violations.
• Team-oriented work ethic
• Strong customer service skills
• Basic mathematical skills
• Professional appearance and personable demeanor
• Ability to pass a drug test
• Availability to work evenings and weekends
• Ability to lift and/or carry 50lbs

We are searching for a creative and motivated sous chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.

Job Duties

• Accurately measuring meal ingredients for the Executive Chef.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits, basic salads and sauces as directed by the Executive Chef.
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of supplies and notifying the Executive Chef of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.
• Plating and presenting meal items as per the Executive Chef’s instructions.
• Perform additional tasks as assigned by the executive chef

Job Skills/ Qualifications

• High school diploma or GED.
• Associate’s degree, diploma, or certification in culinary arts is advantageous.
• Certified in proper food handling, typically through a ServSafe Certification
• Proven commercial kitchen experience of 3-5 years.
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work under pressure.
• Effective communication skills.
• Good math skills with a clear understanding of cooking measurements
• Strong sense of smell and taste.
• Excellent organizational, time management and multitasking skills
• Great collaboration and teamwork skills

Job Duties

• Manage the daily food production, quality control, and timely set up of the market’s deli case. Minimize food waste and contribute to the inventory management of kitchen operations. During the summer season this includes the production of food for all company locations.
• Prepare entrees and cold salads to scale for the catering department, adhering to the recipes provided by Executive Chef.
• Maintain the production schedule of the freezer case by organizing, preparing and stocking menu items.
• Assist Executive Chef with the creation and execution of new and existing recipes for the market’s grab and go case.
• Completing all tasks, in order, on the prep list from the Executive Chef or other kitchen manager
• Prepare ingredients then cook and assemble dishes as indicated by recipes
• Perform portion control and minimize waste to keep cost within forecasted range
• Labeling and stocking all ingredients on easily accessible shelves
• Washing, chopping and sorting ingredients like fruits, vegetables and meats
• Ensure that all dishes are prepared in a timely manner
• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply
• Maintain a clean work station area, including kitchen equipment, tables, and shelves
• Comply with applicable sanitary, health, and personal hygiene standards
• Ensure quality and freshness of ingredients and products
• Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef

Job Skills/ Qualifications

• Superior dexterity skills to operate cutting tools quickly and safely
• Keen understanding of industry-standard best cooking and preparation practices
• Familiarity with safe and sanitary food handling and preparation
• Strong sense of smell and taste
• Ability to stand for extended periods.
• Excellent organizational, time management and multitasking skills
• Great collaboration and teamwork skills
• Effective communication skills
• Ability to work in a fast-paced environment
• 3-5 years of relevant work experience

Job Duties

• Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager
• Prepare ingredients then cook and assemble all cold dishes as indicated by recipes
• Perform portion control and minimize waste to keep cost within forecasted range
• Labeling and stocking all ingredients on easily accessible shelves
• Washing, chopping and sorting ingredients like fruits, vegetables and meats
• Measuring quantities of seasonings and other cooking ingredients
• Ensure that all dishes are prepared in a timely manner
• Monitors waste and overproduction, as well as utilizes leftovers, ensures proper rotation and quality control.
• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply
• Ability to lift and/or carry 50lbs
• Maintain a clean work station area, including kitchen equipment, tables, and shelves
• Comply with applicable sanitary, health, and personal hygiene standards
• Ensure quality and freshness of ingredients and products
• Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef

Job Skills/ Qualifications

• Superior dexterity skills to operate cutting tools quickly and safely
• Excellent knife skills and mechanical knowledge of slicing machine, cryovac equipment, juicer and other small equipment
• Keen understanding of industry-standard best cooking and preparation practices
• Familiarity with safe and sanitary food handling and preparation
• Certified in proper food handling, typically through a ServSafe Certification
• Good math skills with a clear understanding of cooking measurements
• Strong sense of smell and taste
• Ability to stand for extended periods.
• Excellent organizational, time management and multitasking skills
• Great collaboration and teamwork skills
• Effective communication skills
• Ability to work in a fast-paced environment
• 2-4 years of relevant work experience

Job Duties

• Taking verbal and written instructions from chefs and managers.
• Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed. Keeps dish area free of clutter and organized.
• Sets up dish stations, including dish machines and sinks.
• Maintains clean / dry floors throughout the shift in both kitchen and front of house.
• Properly washes, stacks, and stores china, glassware, silverware, cookware, and storage containers.
• Changes water of machines and sinks every two hours, or more often as required by business levels, and properly uses chemical dilutions.
• Ensures the safe handling and storage of volatile cleaning liquids and gasoline.
• Assists in the timely receiving and storing of food deliveries.
• Maintains trash cans throughout shift and removes full trash cans and boxes at the end of each shift.
• Maintains the dry storage area and the organization of storage shelves.
• Follows the posted daily dish cleaning duties.
• Assists in food prep and any other duties set forth or requested by the chef as needed.
• Assists in maintaining outside of facility including but not limited to sweeping, salting and weeding as necessary.
• Comply with applicable sanitary, health, and personal hygiene standards
• Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef

Job Skills/ Qualifications

• Great collaboration and teamwork skills
• Effective communication skills
• Ability to work in a fast-paced environment
• Ability to stand, crouch, and kneel for extended periods.
• Ability to lift and/or carry 50lbs

Job Duties

• Supervising and managing employees in pastry department (managing hours/schedules)
• Responsible for ensuring every employee is working effectively and efficiently improving employee morale and employee relations
• Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing
• Oversee the monitoring of weekly orders and adjusts prep production levels ensuring all food products are ordered to par levels and can make adjustments according to business volumes
• Open and close work area at scheduled times, ensuring full preparation for operation/function
• To lead and manage the quality of the Pastry department, coordinate the production as it relates to banquet and restaurant functions
• Lead and manage the quality and quantity of the Pastry department, coordinate the production as it relates to catering and market functions as well as supervise the preparation, quality and quantity of all baked items
• Assisting the executive chef in all aspects of kitchen operations, organization and execution of all food related menus, orders, etc.
• Streamlining and structuring the pastry department with organizational methods. (i.e. par sheets, ordering guides, daily tasks/standard operating procedures/dispatch guides for other commissaries) Michael Martin can help type up all of your methods - so that you do not need to be attached to the computer
• Organizing pastry meetings with your assistant manager/executive chef/ the sales director to discuss upcoming events/holiday menus.
• Holding a weekly Monday morning recap and Friday recap/prep pow-wow - updating on what is upcoming for the weekend/next week and how we did on the previous week (how we can do better next time/fix things that were incorrect)
• Bringing a variety of new recipes/menu items to infiltrate our menus. (this includes seasonal items, trendy items, etc. - all new items must be approved by Michael/Josh from a cost perspective before making the items)

We are seeking a skilled and passionate Pastry Chef to join our team. As a Pastry Chef, you will be responsible for creating and preparing a wide variety of desserts, pastries, and baked goods. You will work closely with the culinary team to develop new recipes, manage inventory, and maintain high standards of food quality and presentation. The ideal candidate should have a strong background in pastry arts, excellent organizational skills, and a creative flair for dessert design.

Responsibilities:

• Create and prepare a diverse range of desserts, pastries, and baked goods, including cakes, tarts and cookies
• Develop and test new recipes, taking into account dietary restrictions and customer preferences.
• Ensure consistency and quality in all pastry items produced.
• Manage inventory and ordering of pastry ingredients and supplies.
• Train and supervise pastry assistants and other kitchen staff.
• Maintain a clean and organized pastry kitchen, adhering to food safety and sanitation standards.
• Collaborate with the culinary team to plan and execute dessert menus for special events and holidays.
• Stay updated on industry trends and techniques, continuously seeking to improve pastry skills and knowledge.

Requirements:

• Proven experience as a Pastry Chef or similar role in a high-volume kitchen environment.
• Culinary degree or equivalent certification in pastry arts.
• Strong knowledge of pastry techniques, ingredients, and equipment.
• Creative flair and attention to detail in dessert design and presentation.
• Excellent organizational and time management skills.
• Ability to work efficiently under pressure and meet deadlines.
• Strong leadership and communication skills.
• Flexibility to work evenings, weekends, and holidays as needed.

The market manager is responsible for scheduling, and training of the front of house staff. The manager will be required to grow sales monthly as well as maintaining customer service relations and retention.

Responsibilities:

• Staff Scheduling
  • Done 3 weeks out and submitted to General Manager for Approval
• Run pre-shift meetings every day with all front of house staff
  • Remind staff of stations/positions
  • Discuss specials of the day
  • Sales push of the day (i.e. green juice at every table)
  • Discuss any things of note
• Support servers and counter help throughout shift service
  • Run counter
  • Seat guests/bring menus
  • Re-set tables
  • Focus on floor displays
• Delegate daily side work and cleaning schedules throughout the day as time allows
  • Review closing & opening procedures & ensure staff is following procedures
  • Lead entire dining and counter staff through complete daily service
• Close out drawer at end of day
• Make sure all cases are full and rotated