JOB SUMMARY:

The Team Member Cross Trained Non-Cook plays a vital and supporting role in creating an environment where the values, culture, and operating standards of The Flame Broiler, Inc. can thrive. Under the direct supervision of the General Manager and the Assistant General Manager, the Team Member Cross Trained Non-Cook effectively communicates the vision of The Flame Broiler, Inc. brand and its systems, through the execution of operational procedures. The Team Member Cross Trained Non-Cook upholds and keeps The Flame Broiler, Inc. brand at the forefront of all operations. He/she will personify the values, culture, and the heart of Flame Broiler. The character, competence and chemistry of the Team Member Cross Trained Non-Cook is directly aligned with the company’s purpose, it’s values, and guiding principles. The Team Member Cross Trained Non-Cook understands that the values are at the core of every leadership role.

Competencies of the Successful Team Member Cross Trained Non-Cook:

Back of House (BOH)

• Responsible for prepping all product as assigned.
• Prepares protein for cooking (i.e., placing protein in appropriate containers and areas for defrosting.)
• Ensures defrosted protein is properly rotated.
• Prepares rice as according to company approved standards.
• Prepares and cooks vegetables during assigned shifts.
• Follows company standards when preparing and building bowls / plates through accurate portioning.
• Performs BOH dishwashing duties and ensures small wares/equipment are properly organized and stored.
• Prepares BOH stations for operations.
• Cleans BOH areas as required.
• Properly puts away and organizes inventory.

Front of House (FOH)

• Responsible for ensuring guest experience is executed to company standards.

• Ensures accurate input of orders in POS system.
• Knowledge and ability to perform POS transactions including refunds, modifications, clocking in and out, etc.
• Accurately and quickly expedites and fulfills orders.
• Properly delivers meals to guests in timely manner.
• Performs FOH steps of service and possesses the ability to execute service standards to company expectations.
• Ability to build rapport with guests and establishes professional relationship with loyal customers.
• Able to communicate incentive programs and promotions to the guests.
• Knowledge of all menu items and able to effectively communicate menu ingredients and allergies to guests.
• Ability to understand and communicate substitutions and understands meal pricing.
• Ability to communicate special requests or customized orders to BOH and other team members.
• Performs side work including sauce and condiment portioning, take out order preparation items, etc.
• Keeps FOH area cleaned and organized.

Chemistry of the Successful Team Member Cross trained Non-Cook:

• A valued team member and willingly assist other team members when needed.
• Abides by company attendance and punctuality procedures.
• Successfully completes the companyapproved Train-The-Trainer certification course.
• Responsible for delivering training to team members as directed.
• Accountable forknowing and understandingcompany standards and policies.
• Quickly handles and resolves guest complaints when necessary, during assigned shift.
• Adheres to all cash handling guidelines and procedures.
• Adheres to company injury illnessprevention safety program.

Competencies of the Successful Team Member Cross Trained Non-Cook:

Back of House (BOH)

• Responsible for prepping all product as assigned.
• Prepares protein for cooking (i.e., placing protein in appropriate containers and areas for defrosting.)
• Ensures defrosted protein is properly rotated.
• Prepares rice as according to company approved standards.
• Prepares and cooks vegetables during assigned shifts.
• Follows company standards when preparing and buildingbowls / plates through accurate portioning.
• Performs BOH dishwashing duties and ensures small wares/equipment are properly organized and stored.
• Prepares BOH stations for operations.
• Cleans BOH areas as required.
• Properly puts away and organizes inventory.

Front of House (FOH)

• Responsible for ensuring guest experience is executed to company standards.
• Ensures accurate input of orders in POS system.

• Knowledge and ability to perform POS transactions including refunds, modifications, clocking in and out, etc. .
• Accurately and quickly expedites and fulfills orders.
• Properly delivers meals to guests in timely manner.
• Performs FOH steps of service and possesses the ability to execute service standards to company expectations.
• Ability to build rapport with guests and establishes professional relationship with loyal customers.
• Able to communicate incentive programs and promotions to the guests.
• Knowledge of all menu items and able to effectively communicate menu ingredients and allergies to guests.
• Ability to understand and communicate substitutions and understands meal pricing.
• Ability to communicate special requests or customized orders to BOH and other team members.
• Performs side work including sauce and condiment portioning, take out order preparation items, etc.
• Keeps FOH area cleaned and organized.

Chemistry of the Successful Team Member Cross trained Non-Cook:

• A valued team member and willingly assist other team members when needed.
• Abides by company attendance and punctuality procedures.
• Successfully completes the companyapproved Train-The-Trainer certification course.
• Responsible for delivering training to team members as directed.
• Accountable forknowing and understandingcompany standards and policies.
• Quickly handles and resolves guest complaints when necessary during assigned shift.
• Adheres to all cash handling guidelines and procedures.
• Adheres to company injury illnessprevention safety program.