The bartender is responsible for knowing all aspects of working at the bar within Coltivare and knowledgeable of all food and beverage options that are available at Coltivare. The Bartender provides ideal service for our guests including providing excellent service to all guests at the bar and preparing restaurant drink orders in a timely manner.

The steward/ dishwasher position is primarily responsible for being knowledgeable of all cleaning assignments at Coltivare. Responsible to perform routine and repetitive physical tasks. Cleaning work includes the efficient and economical performance of building cleaning and occasional minor maintenance tasks that are performed under direct supervision or according to a specific set of instructions.

The Expeditor’s responsibility is to help keep a smooth workflow between the kitchen and the tables. Working in a fast-paced environment to get proper orders out faster and more efficiently. The kitchen expeditor must have excellent communication skills and experience in a bustling restaurant setting.

The Event Coordinator is responsible for booking, coordinating, overseeing, decorating, and performing other tasks as needed for Coltivare’s banquet and event spaces. In addition, the coordinator responds to all inquiries about reserving and showing the banquet and event spaces.

The server is responsible for assisting the Management Team by being knowledgeable of all day to day operations as they pertain to the front of the house. Responsible for providing legendary service to each and every guest, every day including taking responsibility for the coordination of all food and beverage service for a station on the floor.

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Works as part of a team to provide ideal service for our guests. The host/hostess is most often the first employee a guest sees when entering our restaurant, and therefore, she must greet all guests in a professional, energetic, and sincere manner that sets the tone for an ideal experience at Coltivare.

Washes and cleans tableware, pots, pans and cooking equipment. Responsible for keeping the dish room and equipment clean and organized following strict sanitary guidelines. Assists in of food preparation under the guidance of Coltivare’s culinary staff.

The Busser/Food Runner at Coltivare works as part of a team providing ideal service for our guests. Responsible for clearing and resetting tables, and delivering food to the appropriate tables as needed.