locally owned

community driven

quality food

 

THE PILLAR RESTAURANT GROUP GIFT CARD

Now there is one card that works for all of our concepts.

Give the gift of delicious food, incredible service, and a memorable experience.


AVAILABLE AT ALL PILLAR RESTAURANT GROUP LOCATIONS!

Venue Restaurant & Lounge, Piedmont Bistro by Venue, Cactus by Venue and all Lincoln Goodcents Subs Locations.

EVENTS


APRIL

EASTER BRUNCH BUFFET

VENUE RESTAURANT & LOUNGE

Sunday, April 21st

CACTUS MODERN MEXICAN & CANTINA

Sunday, April 21st


JUNE

CAPITAL CITY IDOL

Murder Mystery Dinner

Friday, June 14th | 6 pm

$55 per person at Scottish Rite Ballroom by Venue


NOVEMBER

PHANTOM OF THE BALLROOM

Murder Mystery Dinner

Friday, November 1st | 6 pm

$55 per person at Scottish Rite Ballroom by Venue

employment


Apply for any of our concepts online using the form below or download an application HERE and bring it in to one of our concepts.

You can also send your resume to anelle@yourvenue.net

Name *
Name
Phone *
Phone
Availability

Current Openings:

Server - cactus by venue

Describes menu and daily specials, takes orders, serves food and makes sure customers have everything they need to enjoy their meals. Responsible for coordinating entire station and communicating front- and back-of-house personnel to provide a dining experience that meets or exceed guest expectations. Processes guest orders to ensure all items are prepared properly and on a timely basis. Present, open and pour wine when serving guests. Observes diners to ensure they are satisfied with food and service, responds to additional requests, and determines when the meal has been completed. Rings up bills and accepts payment or refers guests to cashier. May assist bus person in stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Bartender - Cactus by venue

Responsible for setup, maintenance and operation of the bar. Takes drink orders from patrons or servers and prepares and serves alcoholic and non-alcoholic drinks according to standard recipes. Mixes ingredients for cocktails and serves wine and bottled or draught beer. Rings drink orders into register, collects payment and makes change. May also wash and sterilize glassware, prepare garnishes for drinks and prepare and replenish appetizers.

Host/Hostess - piedmont bistro by venue, cactus by venue

Greet incoming and departing guests warmly with a genuine smile and eye contact. Escort guests to assigned dining area. Presents menus to guests. Inform server of guests’ arrival. Answer incoming calls to the restaurant and provide appropriate service.

Dish washer - Piedmont Bistro by Venue, Cactus by Venue

Dish washer responsibilities include cleaning dishes, kitchen, food preparation equipment, or utensils. Wash dishes, glassware, flatware, pots, or pans, using dishwashers. Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.

Bus person - cactus by venue

Serves water, bread and butter or salsa and chips to guests and refills glasses as needed. Removes dirty dishes between courses. Clears, cleans and resets tables after customers leave.

Executive chef

The department head responsible for a foodservice establishment’s kitchen/kitchens. Ensures kitchens provide nutritious, safe, eye-appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, budget preparation, and maintenance of payroll, food cost and other records. Specific duties involve food preparation and establishing quality standards, and training employees in cooking methods, presentation techniques, portion control and retention of nutrients.

General manager

Coordinates foodservice activities of restaurant or other similar establishment. Estimates food and beverage costs and requisitions or purchases supplies, equipment, and food and beverages. Confers with food preparation and other personnel from the dining room, bar and banquet team to plan menus and related activities. Oversees cleaning and maintenance of equipment and facilities and ensures that all health and safety regulations are adhered to. Directs hiring, assignment, training, motivation and termination of personnel. Investigates and resolves food quality and service complaints. May develop marketing strategy, and implement advertising and promotional campaigns to increase business. May review financial transactions and monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.

Sous chef

The sous chef acts second-in-command in the kitchen, directing and managing cooks and other kitchen workers, and taking over when the executive chef is absent. In a large establishment, the sous chef may be in charge of food production for one kitchen. In a smaller operation, the sous chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the executive chef. The sous chef assumes all the duties of the executive chef in the chef's absence.

Pastry chef

Responsible for the pastry shop in a foodservice establishment. Ensures that the products produced in the pastry shop meet the quality standards in conjunction with the executive chef. In a large establishment, the pastry chef usually is responsible only for pastries and candy. In a smaller establishment, the pastry chef is responsible for bakery items. The pastry chef also can be responsible for decorative centerpieces such as ice carvings, salt-dough sculptures, marzipan figures, pastillage and blown or pulled sugar. Develops recipes and prepares desserts, including cakes, pies, cookies, sauces, glazes and custards.

DINING ROOM MANAGER

Supervises dining room operation and coordinates foodservice activities. Supervises and trains employees, confers with food preparation employees and other personnel to plan menus and related activities. Estimates food and beverage costs and requisitions/buys supplies. May review financial transactions and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Maintains payroll and bookkeeping records.

Kitchen manager

Supervises and coordinates activities concerning all back-of-the-house operations and personnel, including food preparation, kitchen and storeroom areas. Hires, discharges, trains, and evaluates back-of-house personnel. Purchases or requisitions food items, supplies and equipment. Plans or participates in menu planning and food production and apportions meat, vegetables and desserts, as well as food surpluses, to control costs. Supervises food preparation personnel to ensure food adheres to standards of quality to maintain cleanliness or kitchen and equipment. May meet with clients to plan special menus.

Pastry cook

Responsible for the pastry shop in a foodservice establishment. Ensures that the products produced in the pastry shop meet the quality standards in conjunction with the executive chef. In a large establishment, the pastry chef usually is responsible only for pastries and candy. In a smaller establishment, the pastry chef is responsible for bakery items. The pastry chef also can be responsible for decorative centerpieces such as ice carvings, salt-dough sculptures, marzipan figures, pastillage and blown or pulled sugar. Develops recipes and prepares desserts, including cakes, pies, cookies, sauces, glazes and custards.

Grill cook

Grill cooks should know everything that is on their grill and how long everything has been cooking to prevent over and undercooking. Knowing everything on the menu and how to prepare it is essential to the grill cook's role. Successful grill cooks should be able to memorize the menu in a short period of time. Grill cooks need to manage their time efficiently to get food out to customers quickly. They should also use time management to keep food cooking appropriately.

Contact


For inquiries please contact us at info@yourvenue.net or use the form below.

Name *
Name