Food Truck (Drivers)

MUST HAVE VALID DRIVER'S LICENSE-Food Truck Captain must be able to drive a medium sized box truck to and from the event.

Our food truck runs most days a week, two shifts a day. Morning events generally range from 11-3, give or take an hour or two and the evening shift is usually around 4-8. All event times are subject to change or be modified. A standard food truck shift consists of the following:

Employee arrives at their scheduled time to begin preparation for the day. This is usually a few hours before departure time. During this time, the tasks at hand include gathering meats, sides, frozen foods and sauces and heating everything up. Stocking of paper goods, plates, drinks etc. will also be required for every shift.

Once food and paper products are loaded, gas for the truck must be checked as well as propane filled.

At the event, knowledge of kitchen equipment and operation is required to cook and sell product. The operator must also be knowledgeable of the POS system and transactions.

After an event is over, filling up the gas and propane is a must before returning to the restaurant for breakdown.

Once returned to the restaurant, food must be removed and stored properly in their correct cooler and all equipment in the truck must be cleaned, detailed and free of food residue. All dishes must be taken to the dish pit and washed before leaving for the day.

The last task required is preparation for the next event or the following days event. This includes making fresh sides and allocation of meat and sides to be ready to be cooked.

When job is complete, operator is required to check out with the manager on duty before they can clock out for the day.

Job Requirements:

- knowledge of restaurant equipment

- serve safe certified

- food handling and food safety

- Drivers license

- Comfortable and capable of driving a standard size box truck

- Capability of learning POS system

- Cleanliness

- Good hygiene

- People friendly

- Lifting and moving of heavy objects

- Flexible hours

- Willingness for sudden schedule adjustments

Responsibilities and Duties:

• Sets up station according to restaurant guidelines.
• Prepares all food items ads directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout shift.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Understanding and knowledge to properly use and maintain all equipment in station.
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Perform additional responsibilities as requested by kitchen staff or Manager.

Qualifications:

• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures
• Previous prep or line cook experience.
• and professional communications skills are required
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must have problem solving abilities, be self-motivated, and organized
• Commitment to quality service, and food and beverage knowledge

Physical Requirements:

• Must be able to stand for long periods.
• Occasional environmental exposures to cold, heat, and water.
• The individual must be able to transport up to 40 pounds
• Must be able speak, read and understand basic cooking directions

Job Requirements:

- knowledge of restaurant equipment

- serve safe certified

- food handling and food safety

- Drivers license

- Comfortable and capable of driving a standard size box truck

- Capability of learning POS system

- Cleanliness

- Good hygiene

- People friendly

- Lifting and moving of heavy objects

- Flexible hours

- Willingness for sudden schedule adjustments