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CAREER OPPORTUNITIES

Eight Settlers is seeking talented, energetic individuals who are dedicated to exceeding customer expectations. Our goal is to create an unparalleled experience for customers and employees. Currently, we are hiring various positions throughout the restaurant and distillery. If you have talents you would like to bring to the team, contact us today!

Email your resume to: info@eightsettlers.com

Current Openings

Job Description

The distiller is an integral member of the Production Team. This individual should be flexible to changes in their responsibilities. A hardworking individual with a ‘can-do’ attitude and consider themselves to be a team player. This team member is responsible for assisting in the development of Eight Settlers products by creating and developing various craft spirits, distillation planning and execution, managing inventory, and regulatory compliance. Ideal candidate would have experience with Arnold Holstein Still and Bavarian Distilling Equipment.

Responsibilities
  • Ability to manage the day-to-day cycle of production in keeping the production schedule in line with all orders and distribution schedules
  • Maintain all equipment owned and operated by the company
  • Clean and rinse equipment used for the production of spirits
  • Assist in all production aspects, including mashing, fermenting, and distilling spirits, as well as bottling, labeling, and packaging finished products
  • Assist in lab analysis, sample cataloging, and track compliance data for all distilled spirits produced on site
  • Assist in filling, weighing, gauging, labeling, and placement of barrels
  • Must be capable of kneeling, crouching, crawling, reaching, standing, lifting, grasping, and completing repetitive motions.
  • Must be able to sit or stand for extended periods of time (approximately 10 hours or more incrementally per day).
  • Must be able to lift a minimum of 50 lbs. unassisted, or 100 lbs. with assistance.
  • Willing to complete any other task deemed appropriate for the production team
  • The ability to understand and complete blending spreadsheets to execute a blend for bottling
Qualifications and Education Requirements
  • High school or equivalent, or higher education
  • Education pertaining to Chemistry/Engineering is a plus
  • Minimum of 2 years of brewing and/or distillation experience
  • Proven ability to work with little to no supervision and be able to follow directions precisely
  • Job Type: Full-time
  • Pay: $45,000.00 - $50,000.00 per year

Benefits:

  • Dental insurance
  • Employee discount
  • Health insurance
  • Paid time off

Schedule:

  • 10 hour shift
  • 8 hour shift
  • Holidays
  • Monday to Friday
  • Weekends

Experience:

  • Distilling: 2 years (Required)
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Job Description

Restaurant Servers must be skilled and friendly individuals responsible for taking orders and serving food and beverages to guests. Servers will play an important role in providing best guest experience and satisfaction; as they are also responsible for checking on customers to ensure that they are enjoying their meals and take action to correct any problems. The restaurant servers’ ultimate goal should be to provide an exceptional guest experience.

Duties and Responsibilities
  • Serves patrons with food and beverages in a positive and friendly manner.
  • Helps patrons select food and beverages by suggesting courses, explaining the chef’s specialties, identifying appropriate beverage pairings, and answering food preparation questions.
  • Presents ordered choices in a prompt and efficient manner.
  • Maintains dining ambiance with an enthusiastic attitude.
  • Prepares room for dining by clothing tables and setting decorations, condiments, candles, napkins, service plates, and utensils.
  • Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies.
  • Transmits orders to bar and kitchen by recording patrons’ choices and identifying patrons’ special dietary needs and special requests.
  • Keeps kitchen staff informed by noting timing of meal progression.
  • Serves orders by picking up and delivering patrons’ choices from bar and kitchen and delivering accompaniments and condiments from service bars.
  • Responds to additional patron requirements by inquiring of needs and observing dining process.
  • Maintains table setting by removing courses as completed, replenishing utensils, refilling water glasses, and being alert to patron spills or other special needs.
  • Concludes dining experience by acknowledging choice of restaurant and inviting patrons to return
  • Obtains revenues by totaling charges, issuing bills, accepting payments, delivering bills and payments to host, and returning change or credit card and signature slip to patrons.
Requirements and Qualifications
  • 3 + years of experience as a Restaurant Server
  • Experience with developing constructive working and interpersonal relationships with colleagues and customers
  • 3 + years of experience with cash register and any ordering information system
  • Critical thinker and problem-solving skills
  • Team player
  • Good time-management skills
  • Great interpersonal skills
  • Customer-centric
  • High school diploma and food safety training
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Job Description

Candidates serve alcoholic and nonalcoholic beverages to restaurant and bar patrons. They may serve beer and wine, make classic drinks and be experienced in creating new recipes for cocktails. Mixologists are also responsible for ensuring that their bars run smoothly and efficiently.

Job Duties

Job duties include but are not limited to:

  • Ensuring that bars are stocked with glasses, garnishes, drink mixes and ice.
  • Responsible for processing cash and credit card payments from customers and verifying that patrons are old enough to drink before serving them alcohol.
  • Keeping the bar neat and clean.
  • Mixologists might be asked to set up bars before they open and perform closing procedures at the end of business hours.
Job Requirements
  • Ideal candidate must have a high school diplomas, or greater.
  • Mixology courses offered by community and technical colleges are desirable but not disqualifying.
  • Candidates must be 21 years of age or older to qualify for this position.
Job Skills
  • Friendly personalities and good customer service skills.
  • Knowledge of human behavior, excellent communication skills, the ability to stand behind bars for long periods and repeatedly lift materials weighing anywhere from 10-50 pounds.
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Responsibilities
  • Coordinate daily Front of the House and Back of the House restaurant operations
  • Deliver superior service and maximize customer satisfaction
  • Respond efficiently and accurately to customer complaints
  • Regularly review product quality and communicate to General Manager
  • Appraise staff performance and provide feedback to improve productivity
  • Estimate future needs for goods, kitchen utensils and cleaning products and communicate to General Manager
  • Ensure compliance with sanitation and safety regulations
  • Manage restaurant’s good image and suggest ways to improve it
  • Identify measures to cut waste and communicate to General Manager
  • Promote the brand in the local community through word-of-mouth and restaurant events
  • Recommend ways to reach a broader audience (e.g. discounts and social media ads)
  • Train new and current employees on proper customer service practices
  • Coordinate with General Manager to Implement policies and protocols that will maintain future restaurant operations.
Requirements
  • Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
  • Proven customer service experience as a manager
  • Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
  • Familiarity with restaurant management software, like Toast OpenTable and PeachWorks
  • Strong leadership, motivational and people skills
  • Acute financial management skills
  • BSc degree in Business Administration; hospitality management or culinary schooling is a plus
Apply
Responsibilities
  • Assisting General Manager with day to day operations
  • Opening and closing the restaurant.
  • Appointing, inducting, and mentoring new staff members.
  • Scheduling shifts and assigning tables to waitstaff.
  • Resolving customers' questions and grievances in a professional manner.
  • Conducting payroll activities in an accurate, timely manner.
  • Ensuring that the restaurant adheres to pertinent health and safety regulations.
  • Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
  • Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
  • Recording all income and expenses and ensuring that cash registers are balanced.
Requirements:
  • Business or Hospitality degree preferable but not disqualifying.
  • Minimum of High school diploma, GED, or equivalent.
  • Previous supervisory experience, preferably within a restaurant.
  • Prior experience using payroll software.
  • Intermediate accounting and arithmetic skills.
  • Strong leadership skills with an affinity for capacity development.
  • Excellent conflict resolution abilities.
  • Innovative, trustworthy, and impartial.
  • Ability to work evenings, weekends, and holidays.
Apply
Job Duties
  • Leads kitchen team in Executive Chef’s absence.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Provides guidance to Junior kitchen staff members, including, but not limited to line cooking, food preparation, and dish plating.
  • Oversees and organizes kitchen stock and ingredients.
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
  • Works with Executive Check to maintain consistent kitchen organization, staff ability and training opportunities and food taste and presentation consistency.
  • Assist Executive Chef with menu creation.
Job Requirements
  • Food Production– formal culinary Training, Previous Restaurant Experience Extensive Food and Beverage Knowledge Strong Organizational Skills, Knowledge of Restaurant Regulations Knowledge of Techniques and Equipment for Planting, Growing, and Harvesting Food Products (both plant and animal) for Consumption, Including Storage/Handling Techniques.
  • Production and Processing – Knowledge of Raw Materials, Production Processes, Quality Control, Costs, and Other Techniques for Maximizing the Effective Manufacture and Distribution of Goods.
  • Customer and Personal Service – Knowledge of Principles and Processes for Providing Customer and Personal Services. This Includes Customer Needs Assessment, Meeting Quality Standards for Services, and Evaluation of Customer Satisfaction.
  • Education and Training – Knowledge of Principles and Methods for Curriculum and Training Design, Teaching and Instruction for Individuals and Groups, and the Measurement of Training Effects.
  • Mathematics – Knowledge of Arithmetic, Algebra, Geometry, Calculus, Statistics, and Their Applications.
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Responsibilities
  • Create and prepare all pastry items as required by the business
  • Prepare, clean and organize ingredients for use in the kitchen
  • Come up with recipe ideas from scratch
  • Plan the menu of desserts and pastry to complement savory items
  • Ensure the kitchen is clean and sanitized at all times
  • Oversee a team of junior pastry cooks and other staff members as necessary
  • Maintain up to date knowledge about pastry arts and ingredients
  • Carry out administrative duties to maintain an efficient workspace
Qualifications
  • Proven experience working as a pastry chef in a fast-paced kitchen environment
  • Able to follow recipes and instructions accurately
  • Good knowledge of pastry arts and ingredients
  • Confident culinary techniques and skills
  • Good sense of planning and preparation for the day ahead
  • Diligent and meticulous in making and receiving orders
  • Strong organizational and time management skills
  • Punctual and discipline to ensure optimal work performance
  • Physically able to stand for long hours every day in a hot kitchen
Apply

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Abilities
Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a speci?c rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you.
Tasks
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience.
Technology
Compliance software - Data base user interface and query software - Inventory management software - Materials requirements planning logistics and supply chain software - Point of sale POS software -
Tools

Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives; Commercial use deep fryers -

Knowledge

Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the eAective manufacture and distribution of goods.

Skills

Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and bene?ts of potential actions to choose the most appropriate one.

Work Activities

Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing diAerences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Work Context

Spend Time Standing - 82% responded 'Continually or almost continually' Face-to-Face Discussions - 80% responded 'Every day' Indoors, Environmentally Controlled - 70% responded 'Every day' Very Hot or Cold Temperatures - 70% responded 'Every day' Contact With Others - 67% responded 'Constant contact with others

Work Styles
  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and eAectively with high stress situations.
  • Work Values
  • Support - Occupations that satisfy this work value over supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
  • Relationships - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
  • Independence - Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
  • Achievement - Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
  • Working Conditions - Occupations that satisfy this work value over job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
Interests
  • Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
  • Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
  • Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
  • Artistic - Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
  • Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
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Responsibilities
  • Prepare ingredients then cook and assemble dishes as indicated by recipes
  • Perform portion control and minimize waste to keep cost within forecasted range
  • Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery
  • Set up and clean station according to restaurant protocol
  • Maintain a clean workstation area, including kitchen equipment, tables, and shelves
  • Comply with applicable sanitary, health, and personal hygiene standards
  • Ensure quality and freshness of ingredients and products
  • Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef
Qualifications
  • High School Diploma or equivalent required; culinary degree preferred
  • 1-3 years of experience cooking in a restaurant, hotel, or resort
  • Understanding of cooking methods and procedures, and knife handling skills
  • Ability to perform tasks with accuracy, speed, and attention to detail
  • Ability to read and follow cooking directions
  • Ability to remain calm in a fast-paced environment
  • Must be organized and self-motivated
  • Must be able to stand, bend, stretch, and lift, and carry heavy materials
Apply
Job Responsibilities
  • Scrape, rinse, and load dishes and utensils into dish machine
  • Wash and sanitize all pans, utensils, and dishes
  • Clean, sanitize, and maintain dish machine
  • Unload dishes and utensils from dish machine and organize them properly
  • Empty trash containers regularly
  • Maintain a clean work area and kitchen by sweeping and mopping as needed
  • Perform additional cleaning duties as requested
  • Clean food prep stations and equipment
Qualifications
  • High school diploma or general education degree (GED) preferred
  • Restaurant or customer service experience preferred
  • Ability to obtain and maintain a food handler certification card
  • Must be able to stand continuously throughout an 8-hour shift
  • Ability to lift and carry up to 50 pounds
  • Comfortable bending, climbing, reaching, stooping, and moving quickly
  • Ability to work nights, weekends, and holidays
  • Working knowledge of sanitation procedures
  • Ability to read, write, and speak in English
Apply
Responsibilities
  • Ensure a customer is receiving the correct order
  • Double check the order before it goes to a customer
  • Organize food tickets for the chefs
  • Place silverware on a table
  • Clean off a table after customers have left
  • Deliver food from the kitchen to the correct customer
  • Answer any questions from customers
  • Refill customer drinks as needed
Qualifications
  • High School diploma preferred
  • Ability to listen to directions
  • Great organizational skills
  • Able to move at least 40 pounds
  • Able to stand on your feet for at least 8 hours
  • Ability to juggle multiple tasks at once
  • Ability to remain calm under stressful situations
  • Knowledge of food safety
  • Ability to work in a fast-paced environment
Apply
Responsibilities
  • Clear tables of dishware and napkins after meals, and return them to the kitchen
  • Prepare coffee, tea, and ice water for customers
  • Keep floors and chairs near dining tables clean by sweeping and mopping
  • Maintain appropriate stock levels of glassware, silverware, and dishware
  • Clean, sanitize, and reset tables after meals
  • Refill salt, pepper, and other condiments at tables
  • Assist servers with food delivery
  • Keep designated service stations clean and well stocked
Qualifications
  • High school diploma or general education degree (GED) preferred
  • Restaurant experience preferred
  • Ability to perform basic mathematical calculations, including adding, subtracting, multiplying, and dividing
  • Demonstrated ability to work well in a team environment
  • Ability to obtain and maintain a food handler certification card
  • Excellent interpersonal and customer service skills
  • Ability to lift and move up to 50 pounds
Apply
Job Duties and Responsibilities
  • Greet patrons, and if needed, confirm reservations, take reservations, and track occupancy chart for space
  • Answers phone calls and gives basic information on reservations, availability, restaurant hours and services
  • Keep track of the waiting list and open tables
  • Assign tables to guests depending on party size, waiter/waitress availability
  • Accurately quote wait times to  patrons
  • Alert and call guests to host stand when the table is bussed and cleaned
  • Escort guests to table and present food and drink menus
  • Answer patron questions regarding menu items; recommend or suggest items as needed
  • Takes patrons’ drink orders
  • Observe and assists in preparing unoccupied tables for customers by wiping surface top, removing debris, and seats are
  • Assist with waitstaff side work and opening and closing duties
  • Take orders over the phone and pack prepared take-out orders
Job Requirements and Qualifications
  • High school degree or equivalent; or relevant work experience
  • Legally able to serve alcohol
  • Willing to work nights and weekends
  • Physically able to wipe down tabletops, chairs, and booths; able to pick up debris from floor; able to carry 25 or more pounds; able to push vacuum or mop
  • Physically able to stand and move during the length of shift; able to bend and kneel through shift
  • Must pass background check
  • Able to perform basic mathematics
  • Friendly “people-person”; polite and courteous to all patrons
  • Works well as part of a team and on individual tasks
  • Eager to learn and grow with restaurant
Apply

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