Career Opportunities


Host / Hostess

Job Duties:

  • Welcome and warmly greet guest on arrival .
  • Accommodate specific guest request regarding seating .
  • Provide superior customer service with guest while they wait for seating, including answering all questions and providing information on time estimates for seating.
  • Take and manage guest reservations by phone and through OpenTable.
  • Manage seating chart and keep up to date .
  • Maintain customer service standards as guest leave the restaurant.
  • Clean and sanitize work areas in accordance with CDC guidelines.
  • Assist management with additional front of the house assignments as needed.


  • Exceptional customer service.
  • Must demonstrate positive attitude and professional demeanor and appearance.
  • Excellent communication and interpersonal skills and commitment to a high level of guest satisfaction.
  • Ability to learn systems to maintain orderly reservations.
  • Prior experience a plus .
  • High energy with the ability to multitask successfully.

Restaurant Manager

The Ranch Restaurant & Saloon

Award winning restaurant featuring American regional cuisine. Our seasonally driven menu showcases the freshest produce in season. We honor California's great ranches, farms and dairies, artisan bread bakers and cheese and wine makers. The emphasis is on farm to table, fresh organically grown fruits and vegetables from local farms and from our own ranch in the Santa Ana Mountains.

Position overview

The Restaurant Manager is responsible for overseeing all the restaurant's operations, which includes hiring and coaching staff, quality of service and food, supplies and equipment inventory, and dealing with suppliers and vendors.

Duties and Responsibilities include, but not limited to:

  • 2 years management experience in fine dining required
  • Recruiting, training and supervising staff
  • Communicate and maintain a good working relationship with the Chef and kitchen staff.
  • Full understanding of all policies, procedures, standards, specifications, guidelines and training programs
  • Understanding budgets
  • Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
  • Control cash and other receipts by adhering to cash and handling and reconciliation procedures in accordance with restaurant policies and procedures
  • Ensure product is on hand on an as needed basis, through systematic ordering and forecasting techniques
  • Thoroughly understand current beverage plan and cost of sales
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor costs objectives are met
  • Possess proficient opening and closing skills including nightly Aloha reporting
  • Clearly communicate all aspects of restaurant operations
  • Monitor customer feedback to ensure all guests receive level of service associated with restaurant
  • Full understating of product menu knowledge

Exhibit the following traits:

  • Communication
  • Time management
  • Organizational Awareness
  • Problem Solving
  • Leadership

Line Cook

All Cooks are responsible for delivering the highest quality food and service. Cooks are responsible for following Company recipes at all times as well as:

  • Demonstrate and promote The RANCH culture, always positively representing the Company
  • Embrace teamwork within the restaurant, creating a positive work environment
  • Must be able to communicate clearly with his/her managers and his/her teammates
  • Maintain the high level of food quality and standards established by the Executive Chef
  • Properly execute all recipes
  • Ability to perform all essential duties during a lengthy, high-volume and high-pressure service
  • Execute food production and plating, according to stated spec and timing
  • Maintain a clean, clutter free and organized station at all times

Qualified Candidates will have:

  • Culinary degree preferred, with 1 year of related work experience or an equivalent combination of education and experience.
  • Up to date sanitation classes


Provide friendly, gracious, motivated, detail oriented and responsive service to create a memorable dining experience for all of our guests. High energy and stamina are required for this role. You will support the restaurant staff by delivering any needed items. While also assuring overall guest service and a clean working environment that meets local, state and federal regulations and guidelines regarding safety and sanitation. Strong communication is a must as you will work closely with the managers, kitchen staff, bartenders and servers to provide guest satisfaction.

Sous Chef

Essential Duties and Responsibilities:
  • Candidate will be a passionate industry leader & role model who is charismatic, self-motivated and thrives in a dynamically evolving environment
  • Has a high level of professionalism
  • Knows how to follow recipes exactly and Chef's instructions
  • Prior experience with restaurant service, Garde Manger, Fish, Meat, Sauté, Sauce station
  • Dependable, strong work ethic, detail oriented, and is able to learn and adapt
  • Must have a wide range of product knowledge, technical skills, and is up to date current food trends
  • Must be organized and be able to multi-task, work well under pressure, follow direction and understand sense of urgency
  • Must have open availability to work on different shifts, weekends, and holidays
  • Culinary school attendance is preferable, but not required
  • Sous Chef: 5-7 years of experience in a high level kitchen, with a minimum of 2 years managing a team.
  • Fine Dining Background
  • Knowledge of catering operating methods (Large events, private dining, catering)
  • Must be meticulously clean and aware of all food safety standards (Must have CA Food Handler's License)
  • A desire to patiently train and grow those around you
  • Excellent communication & organizational skills, ability to multi-task & delegate effectively
  • Energetic, outgoing, responsible
  • Professional, dependable, and personable
  • Desire to learn and grow


Job Duties:

  • Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine; Maintain/Operate dishwashing machine.
  • Comply with food handlers and CDC safe handling guidelines.
  • Assist with other cleaning duties in kitchen as directed.
  • Restock dishes and glassware in appropriate locations.
  • Maintain kitchen floors, spills, etc. during shifts; Clean up work area at the end of each.


  • Ability to work in a fast-paced environment.
  • Must demonstrate positive attitude and professional demeanor and appearance.
  • Communicate effectively.
  • Ability to learn kitchen machinery, guidelines and regulations.
  • Prior experience a plus.
  • High energy with the ability to multitask successfully.

You may send a resume via fax, mail, or email (resumes sent by email must be in Microsoft Word format) with salary requirements to:

THE RANCH Restaurant & Saloon
Human Resources 1025 E. Ball Road Anaheim, CA 92805 Fax: 714.687.6378 Email

THE RANCH Restaurant & Saloon is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex including sexual orientation and gender identity, national origin, disability, protected Veteran Status, or any other characteristic protected by applicable federal, state, or local law.