Description

Execute all the responsibilities associated with assigned area, ensuring all prepared foods and meet restaurant safety and health standards. Team member, assembles and wraps good items, stocks all needed products and preparation materials in a clean and safe manner. Responsibilities include, but are not limited to:

Communicate clearly, quickly and politely with co-workers to ensure correct order is served to the customers.

Quickly and accurately prepares food products and following restaurant, health and safety standards and procedures quickly and accurately.

Be pleasant and alert to customer needs.

Properly and safely operates and maintains restaurant equipment including grill, fryer, freezer and other related cooking equipment while following all health and safety standards.

Work as a “team” member to assure constant and consistent quality, service, cleanliness and value to each customer.

Clean work area, organize and stock needed items. Move various food, paper and cleaning items from other sections of building (or outside building) to immediate work area. Stocks and executes proper rotation of products.

Completes assigned prep work for stocking and set up of assigned area.

Controls food production process.

Breaks down and cleans area thoroughly every day as assigned by a manager or shift leader.

Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle, sweep, mop, stock and other cleaning tasks. Occasional need to be out of building for parking lot pick-up trash removal and other maintenance and cleaning activities.

Informs immediate supervisor promptly of all problems or unusual matters of significance.

Performs other duties and responsibilities as requested by management staff or shift leaders.

Requirements

Accountability:

Operates assigned area in accordance with established standards, policies and procedures. Assists in the success of the restaurant by ensuring guest satisfaction through adhering to standards for quality, value, service and cleanliness. Maintains a positive working relationship with all restaurant employees and customers to foster and promote a cooperative and pleasant working climate. Communicates all significant issues, both positive and negative, with management staff.

Qualification Standards:

Qualified candidates must have excellent customer service skills; exhibit good manners, proper personal hygiene, positive attitude, and promptness. Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time. Must be able to work in and out of different temperature ranges. Ability to handle raw, frozen and cooked food products as well as products in and out of temperature danger zone (41-140 F). Able to stand for long periods of time. Able to lift up to 50 pounds. Interact with the public and co-workers constantly during shifts. Must be able to read order monitors. Recall and communication of products and contents. Practice established food handling procedures and meet any local health regulations.