What are the responsibilities and job description for the Rotisserie Specialist 3 position at Calif Chicken Cafe?
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.