Description

Job Description:
The Food Service Team member will provide support to the Food Service Lead to include receiving, preparing products, possess and convey a culinary level of food expertise while maintaining the Food and Juice bar floor/case displays, and selling products in support of regional company standards. You will continually monitor and immediately address and make sound decisions on everyday problems and ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members.

Responsibilities:

• Provide excellent customer service, a positive experience, and ensure satisfaction.
• Ensure a fresh and appealing display by keeping cases, shelves, and displays clean and
• well-stocked, while continuously checking and ensuring freshness and quality of
• products.
• Operate equipment and serve products in the Food/ Juice Bar area, this includes
• preparing juices, coffee, specialty drinks, smoothies, etc.
• Follow Food/ Juice Bar procedures to maintain supplies, storage, coolers, track product
• transfers, and shrink.
• Cook and prepare a variety of food products including meats, vegetables and other food
• products using a variety of equipment and products according to the Daily Check List
• Checking for proper temperatures, using daily temperature logs, kitchen set up station
• logs, and submitting logs at the end of shift to chef on duty.
• Is responsible for stocking and maintaining sufficient levels of prepared products in their
• station to assure a smooth service.
• Ensure all inventory and orders are done in a timely manner.
• Follow and comply with all established policies and procedures.
• Be involved in the production of the department: Take part in the interview process for
• Food Service team members assist in training all associates.
• Communicate effectively and provide clear expectations for assignments.
• Ensure all federal, state, and company regulations and standards for product freshness,
• safety, refrigeration, and sanitation are met.
• Maintain standards in shrink, safety, and inventory control.
• Use suggestive selling techniques to maximize sales.
• Other duties not listed here may be assigned by management.

Qualifications

• Bilingual Preferred (English and Spanish)
• Must be at least 18 years old
• High School Diploma or GED
• Able to lift pots, pans, etc. up to 40lb.
• Minimum 2 to 3 years related high volume cook restaurant experience is preferred.