Pay Range: $119.50 - $20.75/Hour

Overall Responsibilities

Prepare, cook, cut, and serve Rotisserie Chicken quickly, accurately, and efficiently.

Key Areas of Responsibilities

• Follow all Rotisserie Chicken Cooking Procedures
• Follow and complete chicken cooking schedule
• Cut and serve Rotisserie Chicken according to company presentation standards
• Stock chicken station supplies
• Clean and sanitize work area
• Make food orders and deliver to guests or package for Take Out
• Store and label foods according to Health Department regulations and company policy
• Inform supervisors of any damaged or broken equipment
• Read and adhere to all company policies and procedures
• Maintain a safe, clean, and sanitary restaurant
• Maintain a positive and friendly work environment
• Other duties as assigned

Position Levels & Skill Sets

• Chicken Cook 1: Chicken, Menu Knowledge, Side Orders
• Chicken Cook 2: Chicken, Menu Knowledge, Side Orders, Hot Sides, Wraps
• Chicken Cook 3: Chicken, Menu Knowledge, Side Orders, Hot Sides, Wraps, Trainer Chicken

Qualifications

• 1 years of previous restaurant experience preferred
• Able to read and comprehend in English and/or Spanish
• Passionate about food and hospitality
• Friendly, upbeat, and cooperative
• Able to multitask
• Able to work well with others, enjoys a team environment
• Must enjoy and succeed in a fast-paced environment
• Must pass Food Handler course and test in compliance with CA state law requirements
• Fully documented to work in the U.S.

Physical Requirements

• Perform duties that require standing, walking, reaching, bending, stooping, wiping, twisting, climbing, lifting/carrying (up to 25 lbs. individually), and moving throughout the restaurant for 8-12 hours per shift, up to 6 shifts per week. Occasional sitting, 1-4hrs/day.

Work Conditions/Hours

• Must have the ability to work 30 hours per week. Hours will vary in accordance with business necessity, including early morning, late evenings, weekends and/or holidays.
• Exposure to cleaning chemicals, noise, steam, and smoke.
• Works with hot, cold, and hazardous equipment typical of a restaurant kitchen as well as work with phones.