Current Job dates:
Currently recruiting for the season that runs from May 15th, 2025 to October 31st, 2025.
- Take beverage and food orders from guests. Prepare drinks ordered from other stations.
- 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 POS.
- Accept guest payment, process credit card charges and make change (if applicable).
- Wash and sterilize glassware.
- Prepare garnishes for drinks. Replenish stock and prepare Bloody Mary Mix per recipe..
- Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages. Clean and dust bottles frequently.
- Clear and clean tables around bar.
- Make sure music and TVs are on, volume is appropriate and lights are dimmed.
- 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. Stock condiments and silverware
- 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.
- Process Lotto tickets and payments.
- Ensures that guests ordering alcohol are of legal drinking age (21 in NY) by asking for and checking their ID, ensuring it is valid, not expired and belonging to the person presenting it.
- Be 21 years of age.
- Be able to communicate and understand English.
- Have working knowledge of beer, wine and liquor and common drink recipes.
- Possess basic math skills and have the ability to handle money and operate a cash register.
- Be able to work in a standing position for long periods of time (up to 5 hours).
- Be able to reach, bend, stoop and frequently lift up to 30 pounds.
- Prepares a variety of items but mostly; Pizza, burgers, steaks, wings, shrimp, clams, haddock, crab cakes, chicken, vegetables, appetizers for cooking in fryers, grill, steamer, ovens and a variety of other kitchen equipment.
- Assumes 100% responsibility for the quality of products served.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Prepares item for grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Follows proper plate presentation and garnish set up for all dishes.
- Handles stores and rotates all products properly.
- Assists in food prep assignments during off-peak periods as needed.
- Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
- Prepares for shift by wearing proper attire, clean company shirt or chef coat, chef pants and non-slip shoes. Maintains personal hygiene washes hands prior to work and wears gloves when preparing ready to eat foods such as salads.
- Prefer minimum of 2 years of experience in kitchen but not required. Will train.
- Prefer at least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers, kitchen and dining room personnel.
- Be able to reach, bend, stoop and frequently lift up to 40 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Fill in where needed to ensure guest service standards and efficient operations.
- Continually strive to develop your staff in all areas of managerial and professional development.
- Prepare all required paperwork, including forms, reports and manager log in an organized and timely manner. Manage labor in Realtime by pulling labor % from POS. Make cuts appropriately without disrupting service. Ensure staff take breaks and are following their schedule.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Manage labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Document any action taken regarding staff.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Always be aware of and maintain the atmosphere in the Make sure equipment levels are sufficient for BOH and FOH, let Director of Operations or owner know of needed supplies.
- Bonus based on Performance and Results. Hard work is appreciated and rewarded.
- Be 21+ years of age.
- Strong communication skills.
- Knowledge of service, food, and beverage, involving at least three years of restaurant management experience.
- Excellent math skills and have the ability to operate a cash register or POS system.
- Be able to work in a standing position for long periods of time (up to 10 hours).
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Must have the stamina to work 50 to 60 hours per week.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Fill in where needed to ensure guest service standards and efficient operations.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
- Responsible for training kitchen personnel in cleanliness and sanitation practices.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Check and maintain proper food holding and refrigeration temperature control points.
- Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
- A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, pizza cook, fry cook and expediter.
- At least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
- Complete opening and closing checklists.
- Refer to Daily Prep List at the start of each shift for assigned duties.
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Promptly reports equipment and food quality problems to Kitchen Manager.
- Inform Kitchen Manager immediately of product shortages.
- Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
- Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
- A minimum of 1 year of experience in kitchen preparation and cooking.
- At least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers and kitchen personnel.
- Be able to reach, bend, stoop and frequently lift up to 40 pounds.
- Be able to work in a standing position for long periods of time (up to 5 hours).
- Promote, work, and act in a manner consistent with the mission of Tony Harper’s Pizza & Clam Shack
- Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Compile and balance cash receipts at the end of the day or shift.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Supervise and participate in kitchen and dining area cleaning activities.
- Estimate ingredients and supplies required to prepare a recipe.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Control inventories of food, equipment, smallware, and liquor, and report shortages.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
- Forecast staff, equipment, and supply requirements, based on a master menu.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Manage labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Analyze operational problems, such as theft and waste, and establish procedures to alleviate these problems.
- Be knowledgeable of restaurant policies regarding personnel.
- Perform personnel actions, such as providing employee orientation and training, and conducting supervisory activities, such as creating lists for side work and cleaning projects.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Continually strive to develop staff in all areas of managerial and professional development.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
- Conduct meetings and collaborate with other personnel for event planning, serving arrangements, and related tasks
- Attend all scheduled employee meetings and offers suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental - Greet and seat guests, and present menus and drink lists.
- Take messages regarding private parties or special events and give to GM
- Present bills and accept payments.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
Bartender
Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests. This is a fast paced environment and we have a tip pool. For the sake of our awesome hard working staff previous experience is required. We will train you on our standards and POS.
Duties & Responsibilities:
Qualifications:
Cook/Kitchen Help
We have 1 shift available for winter season in Old Forge. Old Forge has cafe and dinner shifts available. Work short order line (grill and fryer) or pizza station. Become proficient on both stations. We specialize in pizza (2 recipes made daily), wings, steamed clams, fish, shrimp, mussels. Hand packed burgers, Cheesesteaks, sandwiches, fresh salads and chef specials. Wage negotiable with experience. Lite Breakfast items in the cafe, homemade bagels, breakfast sandwiches, donuts and espresso drinks.
Duties & Responsibilities:
Qualifications:
Dishwasher
Primary job is keeping up on dishes, pots and pans. We have a dishwashing machine so you just have to scrape plates, spray and run through the dishwasher. Pots and Pans have to be hand washed. You have to keep filters and machine clean. Sweep and mop floors. You will also be asked to help in prep and general kitchen duties.
General Manager
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Qualifications:
Kitchen Manager
Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion, cost control, sanitation and cleanliness. Starting Salary 950.00 Bonus and advancement based on merit. Show us what you can do first. .
Duties & Responsibilities:
Qualifications:
Maintenance Worker/Groundskeeper
We are looking for a skilled maintenance worker to keep our facilities and equipment in good working order. Proactive planning and experience is required to prevent equipment failure through regular check ups, cleaning and active problem solving. An example would be keeping condensation lines clear and draining and coils cleaned on all refrigeration units. You will also be in charge of basic janitorial duties such as working a floor scrubber machine and ensuring bathrooms are clean and in working order. In the summer season you will be in charge of training and overseeing a summer seasonal porter to complete cleaning tasks. You will also be responsible for landscaping (we have a rooftop bar with real grass!) grounds keeping, attending to flowers. Maintenance and repair of outbuildings, storage areas and parking areas. You will also be called on for organizing and overseeing proper storage of paper products, dry storage of food, supplies and seasonal decorations and props. Painting may be in your foreseeable future as well. Shelf building skills a plus. In short you will never be bored. Once you get the chaos organized it will be ok with us if you help encourage others to keep it that way! In other words we won't leave you hanging! Total support from management. This is a year round position but will consider seasonal. Compensation based on experience and skills.
Prep Cook
Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, b and other food products using a variety of equipment and utensils according to the Daily Prep List. Prepare and portion pizza dough
Duties & Responsibilities:
Qualifications:
Server
Take orders, use POS to manage tickets, Serve guests beverages and food in a efficient and friendly manner. This is a fast paced environment and we have a tip pool. For the sake of our awesome hard working staff previous experience is required. We will train you on our standards and POS.
Shift Manager
Job Title: Shift Manager
Reports To
General Manager
Job Summary
Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Activities & Responsibilities
Primary
How to Apply
Please email your resume to: apply.tharpers@gmail.com and be specific about which position you are applying for. Please do not call the restaurants. Resumes are reviewed Mon-Fri from 8 am - 5 pm. Please be patient we will get back to you. People who meet our qualifications will then be scheduled for a virtual interview at your convenience. We do reference checks and background checks are required for anyone in our housing prior to arriving. Please feel free to email any questions you may have. We look forward to hearing from you! Please note that we will be accepting H2b visa applicants in February for Summer Season.
Contact Info
- Melissa Murphy
- apply.tharpers@gmail.com
- tonyharpers.com
