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One or more years of full-service restaurant service or bartending experience. Two or more years of full-service restaurant service or bartending experience. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.
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Education and/or Experience High school; diploma, Bartending Certification, two years Bartending experience or equivalent combination of education and experience. Performs other related duties as assigned by Food Service Manager and Bar Captain.
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Preferred: Bartending experience to break or cover bar for brief periods of time. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests.
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Two years bartending experience, preferably in a hotel/resort environment. Two years bartending experience, preferably in a hotel/resort environment. Maintains proper and adequate set-up of the bar on a daily basis including requisitioning and stocking liquor, beer, wine, juices, soft drinks, garnishments, condiments and glassware.
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This position offers opportunity for casual conversation, creativity and allows for building on one's style and previous bartending experiences. 2+ years previous bartending experience is required.
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Minimum 6 months previous Bartending experience in a full-service restaurant. The Fremont and Huntington Beach locations have been designed with a casual neighborhood feel, while our locations in Orange, Ontario, Simi Valley, and Torrance reveal larger, higher traffic versions of Market Broiler with an entertainment vibe.
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Previous bartending experience is a plus. They serve amazing food and drinks while creating a lively atmosphere with hospitality that is absolutely Chili 's. Flexible part-time or full-time schedule.
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