blue plate

 

Purpose of Position:

Blue Plate’s Designer/Photographer is able to design for print, packaging and web; independently a shoot events, food and people; execute postproduction; and post assets to the web, while maintaining a high level of quality and a cohesive aesthetic across mediums. Our dream designer feels comfortable with a little front-end web work as well.

Position Responsibilities:

1. Maintain the creative vision of Blue Plate, hands-on initial design/layout work.
2. Provide creative inspiration and specific practical guidelines for each project.
3. Explore new ideas and create ground breaking design.
4. Oversee the execution of seasonal campaign concepts in the digital communication pieces, print collateral and website to ensure overall brand cohesiveness.
5. Be involved in the entire design process from conception through completi Integrate new fonts, colors and all other design elements into the Blue Plate guidelines as needed.
6. Maintain relationships with vendors and printers to ensure Blue Plate quality standards are met.
7. Select paper for print and packaging projects, specifying board weights, paper weights and paper styles for menus, marketing collateral and other product packaging.
8. Manage press checks, inspect and approve test printing to ensure color and overall quality.
9. Responsible for the overall look and feel of the web within the Blue Plate brand.
10. Understand marketing goals and objectives of photos and stage or format accordingly.
11. Work with Marketing, Culinary and Sales to obtain pictures based upon goals.
12. Arranges scenes and shots to be taken, selects shooting angles, and determines illumination and positions equipment.
13. Determine desired images and picture composition; and select and adjust subjects, equipment, and lighting to achieve desired effects to align with campaigns and/or Blue Plate photo library.
14. Oversee photo retouching and color correction.
15. Researches new techniques, processes, and equipment.
16.Perform other job related duties as assigned.

JOB REQUIREMENTS:

Essential Qualifications and Experience:
1.University degree or equivalent in Graphic Arts.
2. An expert understanding of the operation of a DSLR camera.
3. An expert knowledge of Mac OS X systems, as well as Mac software applications including Adobe CS5 required.
4. Bachelor's degree in art, design, communication or other related field.
5. Minimum of three years’ experience shooting professional-quality photographs for commercial use (e.g., publications, Web sites, etc.) and creating print collateral and other marketing materials.
6. Portfolio of previous work showcasing both graphic design and photography.
7.Ability to function independently and intuitively in a fast-paced environment, turning jobs around quickly and accurately.
8. Demonstrate strong conceptual skills and a solid sense of design, layout and typography.
9.Exceptional organization and communication skills, project management and leadership skills.
10. Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience.
11.Excellent interpersonal and analytical skills.
12. Demonstrated initiative; results oriented and entrepreneurial minded.

Physical Demands and Work Environment:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

1). While performing the duties of this job, the employee is occasionally required
to stand; walk; sit; use hands to finger, handle, or feel objects or controls; reach with hands and arms; climb stairs & ladders; balance; stoop, kneel, crouch, or crawl; talk or hear; taste or smell.
2). The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment:

While performing the duties of this job, the employee is exposed to weather
conditions prevalent at the time. The noise level may include that of a combination of both a typical restaurant and office environment.

POSITION SUMMARY:

Directs all service staff on off-site catered events which include: waiters, bartenders and captains.
1. Reports to Blue Plate or job site and obtains event packet with job specifications.
2. Checks-in all service staff as they report to site and assigns specific job duties to each service staff or bartender.
3. Continuously monitor all elements of event execution to ensure all service staff are upholding responsibilities and performing delegated task.
4. Conveys pertinent event details to all service staff by conducting a staff meeting including; menu items, proper flow of kitchen, and specific duties for service staff throughout the service period. Ensures all service personnel have a professional appearance i.e., uniforms and grooming.
5. Supervises the execution of Dinner Service and coordinates smooth interaction between kitchen and service staff to successfully execute a seamless service.
6. Supervises the proper breakdown of the dining room. Ensures all equipment is utilized properly and stored appropriately.
7. Monitor’s staffing budgets and makes use of staff accordingly. Ensures that all areas are cleaned properly and the rules of the venue are being followed.
8. Conducts site walk through when all areas are broken down and cleaned.
9. Ensures that the liquor requisition form is filled out properly. Completes the event summary the day/evening of the event and turns it in to the service office.
10. Responsible for tastings with potential clients at the Blue Plate facility.
11. Required to attend monthly meetings and various training sessions as scheduled.
12. Required to conduct training on site at Blue Plate as well as in the field.
13.Required to attend disciplinary action meetings with employees.
14.Available for events that are scheduled unless have asked for time off 30 days in advance.
15.Will continue to fulfill other roles as needed.
16.May be asked to participate in project work as needed.
17.Other duties as assigned by management.

SUMMARY:

Responsible for set-up, service and breakdown of events. Provides food and beverage service to guests throughout the event.
Responsibilities:

1. Arrive at venue according to scheduled time and attired according to uniform standards.
2. Check in with supervisor; receive assignments for set-up and or service.
3. Complete set-up in a timely manner according to Company standards and special instructions for event.
4. Provides food and beverage service according to service style designated by supervisor in a prompt manner with proper presentation.
5. Responds quickly and respectfully to all guest needs; answers guest’s questions about the menu, wines, and of the event itself. If faced with difficult questions, refers guest to the Head Butler.
6. Maintains table during service according to Company standards..
7.Participates in breakdown of event according to the assignment given by supervisor.
8. Checks out with Head Butler/Event Supervisor at the end of the event.
9.Other duties as assigned by management.

Qualifications:

1. Excellent oral communication in English
2. Excellent record of attendance
3. Polished appearance: grooming, uniform and finesse
4. Minimum 2 year as a server
5. Flexible availability
6. Sense of urgency and follow-through
7. Very well organized
8. Ability to balance multiple tasks
9. Pleasant disposition.

Job Responsibilities:

1. Arrive at venue according to scheduled time and attired according to uniform standards.
2. Check in with supervisor; receive assignments for set-up and/or service.
3. Complete set-up in a timely manner according to company standards and specific instructions for scheduled events.
4. Provides exceptional service according to service style designated by supervisor in a prompt manner with proper presentation.
5. Responds quickly and respectfully to all guest needs; answers guest’s questions about the menu, wines, and of the event itself. Maintains table during service according to Company standards.
6. Participates in breakdown of event according to the assignment given by supervisor.
7. Work well independently and within a team to accomplish an overall goal of providing exquisite service.