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The Only Restaurant In The World That Serves 4000+ Free Dinners To Children In Need Every Night!
Over 2.9 Million Free Dinners Served To Date In 77 Locations

Careers & Job Opportunities

Saucier


Report to Executive Chef, Sous Chef
Job Responsibilities

Accurately and efficiently prepares sauces, stews, soups, gravies and hot appetizer items. Required to have a firm knowledge of ingredients, mixtures and recipes that can be recalled at any time. Before each shift, the saucier is responsible for preparing ingredients – such as peeling potatoes, chopping carrots and pre-measuring spice mixes. During staff shortages, sauciers fill in at other kitchen stations. At all times a saucier must follow food safety and sanitation protocols.

Duties & Responsibilities
  1. Prepare a variety of sauces, stews, soups, gravies and hot appetizer and other food items on range, in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes.
  2. Assumes 100% responsibility for quality of products served.
  3. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  4. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  5. Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  6. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
  7. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
  8. Follows proper plate presentation and garnish set up for all dishes.
  9. Handles, stores and rotates all products properly.
  10. Assists in food prep assignments during off-peak periods as needed.
  11. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
  12. Attends all scheduled employee meetings and brings suggestions for improvement.
  13. Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Qualifications
  1. Must be able to communicate clearly and effectively.
  2. Be able to reach, bend, stoop and frequently lift up to 40 pounds.
  3. Be able to work in a standing position for long periods of time.
  4. Must have exceptional hygiene and grooming habits.
Education

A high school diploma is required to work as a saucier. Prefer candidates with formal education -- such as an associate’s or bachelor’s from a culinary institution or trade school. a food handler’s permit from her local health department or a certification from the National Restaurant Association as proof the individual has taken the appropriate food safety and sanitation training.

Work Experience

A saucier chef with previous work experience is preferred. Previous experience working as a line cook or prep cook for a minimum of 2 years of experience in kitchen preparation and cooking. Or at least 6 months experience in a similar capacity.

Personal Qualities

Kitchens are fast-paced and require a chef to work long hours, including nights, weekends and holidays. Being able to stand for long periods of time on his feet is required. Having a good sense of smell and taste is also important since a saucier tastes and adjusts recipes as needed. In addition, good time management skills are important because a kitchen moves fast and requires a saucier to be organized, prepared and complete dishes on-time.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.

Equal Opportunity Employer. It is Anaheim White House Restaurant’s policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.

Line Cook


Report to Executive Chef, Sous Chef
Summary of Position

Accurately and efficiently cook and prepare meats, fish, vegetables, soups and other hot/cold food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot (and sometimes cold) menu item plates.

Duties & Responsibilities
  1. Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes.
  2. Assumes 100% responsibility for quality of products served.
  3. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  4. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  5. Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  6. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
  7. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
  8. Follows proper plate presentation and garnish set up for all dishes.
  9. Handles, stores and rotates all products properly.
  10. Assists in food prep assignments during off-peak periods as needed.
  11. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
  12. Attends all scheduled employee meetings and brings suggestions for improvement.
  13. Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Qualifications
  1. A minimum of 2 years of experience in kitchen preparation and cooking.
  2. At least 6 months experience in a similar capacity.
  3. Must be able to communicate clearly and effectively.
  4. Be able to reach, bend, stoop and frequently lift up to 40 pounds.
  5. Be able to work in a standing position for long periods of time.
  6. Must have exceptional hygiene and grooming habits.
Education

A high school diploma is required to work as a Line Cook. Prefer candidates with formal education -- such as an associate’s or bachelor’s from a culinary institution or trade school. a food handler’s permit from her local health department or a certification from the National Restaurant Association as proof the individual has taken the appropriate food safety and sanitation training.

Work Experience

Previous experience working as a line cook or prep cook for a minimum of 2 years of experience in kitchen preparation and cooking. Or at least 6 months experience in a similar capacity.

Personal Qualities

Kitchens are fast-paced and require a chef to work long hours, including nights, weekends and holidays. Being able to stand for long periods of time on his feet is required. Having a good sense of smell and taste is also important since a saucier tastes and adjusts recipes as needed. In addition, good time management skills are important because a kitchen moves fast and requires a saucier to be organized, prepared and complete dishes on-time.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.

Equal Opportunity Employer. It is Anaheim White House Restaurant’s policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.

Pantry Cook


Report to Executive Chef, Sous Chef
Summary of Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

  1. Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  2. Prepare salads and other cold appetizer items
  3. Assist lead cooks with proper rotation of product in all chillers to minimize wastage/spoilage
  4. Have full knowledge of all menu items, daily features and promotions
  5. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  6. Follow kitchen policies, procedures and service standards
  7. Follow all safety and sanitation policies when handling food and beverage
  8. Other duties as assigned
Qualifications
  1. DiplomaCertification in a Culinary discipline an asset
  2. Strong interpersonal and problem solving abilities
  3. Highly responsible & reliable
  4. Ability to work well under pressure in a fast paced environment
  5. Ability to work cohesively as part of a team
  6. Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Aspects of Position (include but are not limited to):
  1. Constant standing and walking throughout shift
  2. Frequent lifting and carrying up to 30 lbs
  3. Occasional kneeling, pushing, pulling
  4. Occasional ascending or descending ladders, stairs and ramps
Education

A high school diploma is required to work as a Prep Cook. Prefer candidates with formal education -- such as an associate’s or bachelor’s from a culinary institution or trade school. a food handler’s permit from her local health department or a certification from the National Restaurant Association as proof the individual has taken the appropriate food safety and sanitation training.

Work Experience

Previous experience working as a line cook or prep cook for a minimum of 2 years of experience in kitchen preparation and cooking. Or at least 6 months experience in a similar capacity.

Personal Qualities

Kitchens are fast-paced and require a chef to work long hours, including nights, weekends and holidays. Being able to stand for long periods of time on his feet is required. Having a good sense of smell and taste is also important since a saucier tastes and adjusts recipes as needed. In addition, good time management skills are important because a kitchen moves fast and requires a saucier to be organized, prepared and complete dishes on-time.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.

Equal Opportunity Employer. It is Anaheim White House Restaurant’s policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.

Dishwasher


Report to Executive Chef, Sous Chef, Restaurant Manager
Summary/Objective

The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  1. Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
  2. Sort and stack clean dishes. Carry clean dishes to cook’s line and other proper storage areas. Rewash soiled dishes before delivering.
  3. Change dishwater in dish machine every hour.
  4. Wash pots, pans and trays by hand.
  5. Remove trash and garbage to dumpster.
  6. Set up or break down dishwashing area.
  7. Clean and roll/unroll mats.
  8. Fill/empty soak tubs with cleaning/sanitizing solutions.
  9. Sweep/mop floors.
  10. Assemble/disassemble dish machine.
  11. Sweep up trash around exterior of restaurant and garbage dumpster.
  12. Conduct general restaurant and restroom cleaning as directed.
  13. Wipe up any spills to ensure kitchen floors remain dry.
  14. Notify manager any time dish machine wash or rinse cycle falls below safety standard temperatures.
  15. Do not touch dirty dishes before touching clean dishes without washing hands first.
Competencies
  1. Customer/Client Focus.
  2. Communication Proficiency.
  3. Thoroughness.
  4. Time Management.
Work Environment

This job operates in a kitchen environment. This role routinely uses sinks and dishwashers and tools to clean kitchen appliances. Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals and cleaning chemicals.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit; climb or balance; and stoop or kneel. The employee must frequently lift and/or move objects up to 10 pounds and occasionally lift and/or move objects up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Personal Qualities

Kitchens are fast-paced and require a chef to work long hours, including nights, weekends and holidays. Being able to stand for long periods of time on his feet is required. Having a good sense of smell and taste is also important since a saucier tastes and adjusts recipes as needed. In addition, good time management skills are important because a kitchen moves fast and requires a saucier to be organized, prepared and complete dishes on-time.

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual’s professional development.

Equal Opportunity Employer. It is Anaheim White House Restaurant’s policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.

Hostess/Host


The host or hostess job description in a broad overview is to supervises and coordinate the activities of the dining room in a restaurant. The host/hostess stand is as much the lifeblood to a restaurant as the kitchen or bar, but is an often overlooked position.

Every host or hostess job description begins with the dress! To be an effective host or hostess you must begin with your dress. Black, white and grey colors are the code but the most important thing to remember is you need to look sharp. Try to keep jewelry to a minimum and do not over perfume. Hair should be neat and clean and men should be clean-shaven. A host or hostess is the first impression of an establishment so make sure you make a good one.

The host stand is your domain. To be effective, organization is key. The host or hostess job description includes keeping the reception desk clean and organized at all times. Your first duty when getting to work is making sure that it is organized and ready for operation.

Busboy/Busgirl


Finding work in a restaurant is a great opportunity but to make sure that you will be able to perform according to the nature of the job, it will be important to know your duties and responsibilities and knowing the busboy job description is one way to start the idea right.

The following are some of the most important responsibilities that busboys should fulfill:

  1. Busboys need to clear glasses, plates, and silverwares and it is a primary responsibility that should be done between courses or at the end of the meal.
  2. Table setting is another responsibility that should never be overlooked. As soon as guests leave, tabletop should be cleaned and rearranged before the next guests arrive. In many cases this involves the moving and/or lifting of tables and chairs.
  3. Restaurant cleanup. Before the restaurant opens and after it closes, intensive cleaning should be done. Floor should clear of debris and dropped food, used linens be brought to the laundry bag, restrooms should be cleaned, and garbage should be disposed properly.
  4. Busboys are the extra hands during busy nights. When a restaurant overflows with guests, busboys can be assigned to help in washing the dishes or cleaning the kitchen.
  5. Stock inspection. This is an important task that will make it possible for servers and bartenders to be guaranteed that all the ingredients that they need can be found in pantries, refrigerators, and bars.
  6. Customer interaction. Busboys can also help in getting patrons of the restaurant seated and they can also be asked to deliver foods to tables.

Busboy position is an entry-level job and with the proper management of tasks you can be certain that tasks will be handled efficiently without even having to deal with difficulties. Flexibility will also give you the best advantages because most likely, your duties will change from day to day depending on the days/evenings work load.