TEAM MEMBERS IN ACTION
Our company is defined by the professionals on our team who embody a heart of hospitality. Hear from a few of our teammates in their own words about the Fire & Vine culture.
LARRY
Captain at El Gaucho Seattle
WHITNEY
Event Director at El Gaucho Bellevue
MARK
Bar Manager at El Gaucho Portland
MARCUS
Server at El Gaucho Tacoma
ROSENDO
Executive Sous Chef at El Gaucho Seattle
HAYLEY
Lead Hostess at AQUA by El Gaucho
EMILIO
Prep Cook at El Gaucho Portland
JOIN OUR TEAM
Fire & Vine Hospitality is looking for solid industry professionals who are committed to high standards of unparalleled service to join our successful and growing team. Our company was built on several core values that drive our success with a focus on professionalism, passion, integrity, respect and empowerment to achieve excellence. We value a positive, upbeat and flexible attitude and someone who exudes a generous and guest-focused mindset of true hospitality. Qualified candidates must have a team-oriented, can-do attitude and open availability. We pride ourselves on our commitment to the heart of our business, our guests, with a service philosophy centered on their satisfaction. We revel in celebrating lives. We proudly strive to provide the best work environment, benefits, and wages.
VIEW OUR CURRENT AVAILABLE JOBS:
RESTAURANT POSITIONS
El Gaucho, AQUA by El Gaucho and Aerlume
The premier celebratory hospitality company in the Pacific Northwest, our collection of properties includes El Gaucho, AQUA by El Gaucho and Aerlume. We are looking for exceptional people to join our growing team. El Gaucho Vancouver will open early 2021 and we will be accepting applications soon.
We revel in celebrating the lives of every guest who enters our doors with timeless, yet contemporary service.
GENERAL MANAGER / MANAGER
We offer a fast-paced, entrepreneurial environment. Individuals who are self-starters, committed to high standards and delivering unparalleled service thrive on our team. Ideal candidates possess a unique blend of exceptional relationship-oriented customer service and effective interpersonal communication skills. The desire to develop your individual talents and an eagerness to learn the true essence of the hospitality profession are a must. Our team is professional and compensated as such. Our benefits, pay and quality of life are some of the best in the industry.
Position Qualifications:
- Heart of Hospitality – We revel in celebrating lives.
- Bachelor’s Degree in hospitality or equivalent experience in the hospitality industry.
- Strong aptitude in financial management, financial reports and analysis.
- Strong networking expertise with business contacts.
- Ability to identify, train, and lead staff in a positive, productive environment.
- Proven financial expertise, versatility and current with trends in sales/marketing, food and beverage and other industry-related issues.
SOUS CHEF
Reports to: Executive Chef
Where might you fit into our team? Do you truly believe in the power of hospitality? Do you go above and beyond each time for each guest? Would you like to work in a restaurant where you can build your career and have work/life balance? We offer benefits and compensation at the top of the market, food and beverage education, crew meal, employee discounts, and the chance to work in a family environment, where each member of our team contributes to our success. Qualified candidates will have kitchen and pastry and or baking experience, open availability, and a commitment to excellence. Please submit your application online. No in person applicants please. We look forward to meeting you.
CAPTAIN
Reports to: General Manager
Position Qualifications:
Experience in coursed service, fine dining etiquette, problem solving and management are required as well as an ability to work well under pressure while managing staff expectations. Responsibilities include nightly floor service, administrative duties and operational oversight. Must have a desire for team success through a positive, upbeat and energetic attitude toward guests and team members.
BARTENDER
Reports to: Captain and/or General Manager
SERVER
Reports to: Captain and/or General Manager
Responsible for coordinating entire station and communicating with front and back-of-the-house staff to provide a dining experience that meets or exceeds guest expectations. Responsible for properly taking and ringing in food and beverage orders, serving food and beverage, handling payment, and seeing to the needs of guests. To provide the highest quality of service to guests in accordance with company policies and objectives, to strive towards guest satisfaction, positive employee relations, and profitability. Uphold our motto “We are ladies and gentlemen serving ladies and gentlemen.”
FRONT DESK / RUNNER
Reports to: Captain and/or General Manager
To orchestrate the flow of seating, balance guest seating amongst the various service stations, and maximize the sales volume of the restaurant. May assist in seating guests and assigning service stations to staff. You are the first and last impression of the guest (in person and/or by telephone); professionalism, a friendly and welcoming demeanor, and an efficient manner is required. Collects, inputs, and updates guest data, assists with guest loyalty programs, neighborhood marketing, and execution of the concierge program. May provide support for other marketing programs. Responsible for taking and ringing in to go orders, handling payment, and seeing to the needs of guests. To provide the highest quality of service to guests in accordance with company policies and objectives, to strive towards guest satisfaction, positive employee relations, and profitability. Uphold our motto “We are ladies and gentlemen serving ladies and gentlemen.”
EXPEDITOR / BUSSER
Reports to: Captain and/or General Manager
Functions as the communications link between and among the various food production areas in the kitchen to ensure the coordination and smooth flow of quality products being produced and assembled so servers may deliver meal orders to dining room guests in a timely manner. Ensures quality and proper presentation of food with the appropriate accompaniments. Hot food hot and cold food cold. Kitchen expedite line is always stocked, neat, clean, and safe. To provide the highest quality of service to guests in accordance with company policies and objectives, to strive towards guest satisfaction, positive employee relations, and profitability. Uphold our motto “We are ladies and gentlemen serving ladies and gentlemen.”
LINE COOK
Reports to: Executive Chef and Sous Chef
To coordinate all cooking line activity for maximum efficiency and guest satisfaction. Responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards. Following established food production programs, recipes, timings, portions, and procedures, coordinating that execution with other stations. Responsible for appropriate use of restaurant supplies and equipment to minimize loss and waste. To provide the highest quality of service and product to guests in accordance with company policies and objectives, to strive towards guest satisfaction, positive employee relations, and profitability.
DISHWASHER
Reports to: Executive Chef and Sous Chef
Wash and store dishes and kitchen utensils, and to help maintain kitchen and dishroom cleanliness in accordance with the restaurants’ and health department standards, complying with all applicable sanitation, health, and personal hygiene standards. As needed, responsible for the preparation of batch recipes and production of bulk items while following the established food production programs, recipes, portions, and procedures. Responsible for appropriate use of restaurant supplies and equipment to minimize loss and waste. To provide the highest quality of service and product to guests in accordance with company policies and objectives, to strive towards guest satisfaction, positive employee relations, and profitability.
VALET / SHUTTLE DRIVER
El Gaucho and AQUA by El Gaucho
El Gaucho and AQUA by El Gaucho are seeking a high energy career-minded hospitality professional to join our incredible staff. The ideal candidate possesses a unique blend of exceptional relationship-oriented customer service and effective interpersonal communication skills. The desire to further develop your individual talents and an eagerness to learn the true essence of the hospitality profession are both a must. Responsibilities include valeting hotel guest cars, upkeep of public areas, concierge shuttle operation for hotel guests in immediate downtown area, and assisting all arrivals and departures. This position requires a candidate that maintains a clean, professional and groomed appearance, and has the ability to exhibit professional demeanor under stress while solving practical problems with limited support. Basic computer skills, a clean driving record with the ability to pass a drug screening, and the confidence to work effectively under the pressure of multiple tasks while maintaining attention to detail, accuracy, speed, courtesy, and cooperativeness under little or no supervision. Previous valet experience is preferred, must be a high school graduate with a clean driving record.
EVENT DIRECTOR
Reports to: General Manager
Our private dining and events team is dedicated to creating a flawless experience for our guests’ most important business and personal moments. We manage multiple events simultaneously and drive sales for the restaurant. Our Event Directors work closely with clients to identify their needs and ensure their satisfaction. The ideal candidate for this position is extremely detailed oriented and organized with exceptional communication skills, and a passion for hospitality. Roles and responsibilities of the position include but are not limited to selling our event space by phone, email and in person, guiding guests through menu planning and other event details, administrative work, and marketing the restaurant through social media assistance and networking.
EVENT COORDINATOR
Reports to: Event Director
Our private dining and events team is dedicated to creating a flawless experience for our guests’ most important business and personal moments. We manage multiple events simultaneously and drive sales for the restaurant. Our Event Coordinators work closely with clients to identify their needs and ensure their satisfaction. The ideal candidate for this position is extremely detailed oriented and organized with exceptional communication skills, and a passion for hospitality. Roles and responsibilities of the position include but are not limited to selling our event space by phone, email and in person, guiding guests through menu planning and other event details, administrative work, and marketing the restaurant through social media assistance and networking.