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FOOD SERVICE STAFFING

What We Offer

If you’re needing Waitstaff, Chefs, Bartenders or Cooks, you need DMR!
Whether a corporate affair or private, we provide the highest standard, full-service, team for any occasion.

Ready to Serve
Restaurant Kitchen

TIER 1 WATISTAFF

  • Can understand and follow basic set ups 

  • Has knowledge of basic safety procedures 

  • Able to work within a budgeted time frame 

  • Has ability to interact effectively with clientele 

  • Suitable for banquet and plated meals 

  • Able to follow directions but will need directions 

  • Will require intermittent supervision by management or department head 

TIER 2 WATISTAFF

  • ServSafe Food Handler 

  • Able to work with little or no supervision. 

  • Generally, has a good working knowledge of all culinary systems 

  • Has ability to identify proper product and help execute catered events 

  • Is familiar with employee direction, task organization and sanitation procedures 

  • Is discrete if handling proprietary information is necessary 

  • Has the ability to effectively interact with customers and clients 

BARTENDER

  • Can understand and follow basic set ups 

  • Has knowledge of basic safety procedures 

  • Able to work within a budgeted time frame 

  • Has ability to interact effectively with clientele 

  • Will require intermittent supervision by management or department head 

  • Knowledge and capable of banquet bars and most non-extensive rails 

  • TIPS certified 

DISHWASHER

  • Has knowledge of proper sanitation

  • Able to collect used dishes, plates and utensils

  • Load washing machine and stacking washed items

  • Wash specific items by hand such as wooden cutting boards, large pots and delicate items.

TIER 1 CULINARY

ServSafe optional 

Qualified for general prep work, including the following:

  • Deli: Able to assemble sandwiches & salads

  • Salad bar: Able to put out salad bar mise en place

  • Pantry: Able to do cold prep

  • Bakery: Able to assemble desserts and baked goods

  • Able to prepare food items for retail food service

TIER 2 CULINARY

  • Fulfills all Tier I requirements ServSafe required.

  • Demonstrates basic knife skills (chopping, holding the knife properly)

  • Requires intermittent supervision by management or department head (e.g., following mealtime schedules, filling out production records)

  • Understands and follows basic recipes Has knowledge of basic safety procedures

  • Proficient at banquet plate up and plate assembly

  • Understands operation of most basic kitchen equipment

  • Best suited for low or medium volume environments

  • Has ability to interact effectively with clientele

  • Has basic knowledge of equipment and smallware identification as well as storeroom procedures

  • Able to perform some line service

TIER 3 CULINARY

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  • Fulfills all Tier II requirements

  • Demonstrates more advanced knife skills (greater precision cutting; chopping and slicing with more efficiency; consistent dicing, julienne, and slicing; able to carve)

  • Understands proper use of personal protection equipment (see https://www.cdc.gov/niosh/learning/safetyculturehc/module-3/7.html)

  • Has basic knowledge of soups, sauces, and entrees Works with minimal supervision

  • Qualified for breakfast grill preparation and breakfast service

  • Qualified for sauté station preparation and service

  • Has good working knowledge of recipes and extensions

  • Able to use ALL kitchen equipment effectively Qualified for lunch grill, setup, & service

  • Qualified for display cooking, including omelets

  • Able to complete production records with minimal guidance

  • Able to assist with production in all phases of entrée station

  • Able to work as lead cook in banquet service plate up

  • Qualified for pizza preparation station and service

  • Able to do limited baking; not a scratch baker

  • Able to perform line service at all stations

CLASS A CULINARY

Entrée and fine dining, executive luncheons and dinners, catered events, key personnel replacement. 

 

  • Fulfills all Tier III requirements

  • Able to serve as a department head in any department

  • Demonstrates excellent knife skills with high speed and consistency in cuts and slicing; also demonstrates meat butchering skills

  • Able to improvise

  • Mastery of the entrée station, sauces, soups, vegetables, starches, and accompaniments; this includes fine dining

  • Able to work with NO supervision

  • Has a good working knowledge of all culinary systems

  • Able to work lead in any station

  • Excellent knowledge of equipment, safety procedures, production records, and all record keeping

  • Chef and Sous Chef replacement

  • Qualified for any type of catered event in any type of environment, including private parties and in-home catered events

Services: Services
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