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Detailed Roles and Responsibilities
It is desirable for a crew member to be cross-trained in at least three service positions.Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all "slow periods," it is customary for crew members to "bump and slide" in positions that do not compromise food safety. This process simply means that during certain periods, a crew member will work several positions within a short period of time while adhering to food safety standards. Delivering quality food orders within specified service time goals is fundamental to the nature of JAE Restaurant Group business. Each employee must be able to execute his/her position with a speed sufficient to contribute to the overall goals and objectives as defined by Service Excellence.
All positions should be maintained at rush readiness standards through re-stocking and cleaning the immediate area during service breaks.
These positions are responsible for seeing that all orders, whether for the Dining Room or Pick Up Window (PUW), are assembled correctly within the stated time goals for the specific restaurant.:
RUNNER/LINE COORDINATOR. On the front service line, the line coordinator/runner must be able to: Assist the register operator with filing orders; must know proper serving & bagging procedures and be able to bag all "to go" order and thank each customer as they receive their completed order. At the PUW line, the runner/line coordinator must be able to perform all the tasks listed above, as well as: Make sure each bagged order is complete, with the receipt placed in the bag after the order is completed; keep bagged orders separated at the window to prevent the wrong order from going out the window and must be able to reach the condiment stand which is 4 ft. from the floor and at a depth of 3 ft.
ORDER TAKER/DINING ROOM. Customer courtesy is a must with the order taker/dining room person. This person is around the dining room customers during their entire visit. The first responsibility of order taker/dining room position is taking the orders of customers in the serpentine when four or more customers are in line. The order taker responsibilities include such things as: Greeting customer(s); accurately filling out the customer(s) check; Suggesting additional items for customer(s) meal (i.e. biggie size), and thanking customer(s). The second responsibility of the order taker/dining room person is to assist any customer(s) requiring any type of special assistance (i.e. moving a table, carrying customer's tray to their table, and help set-up high chairs). This person is responsible for properly cleaning trays and returning them to the service line. Trays are to be carried in stacks of 12-15 that have a weight of 5-10 lbs. The dining room responsibilities include such things as: Cleaning tables and chairs after each use; using the hand held carpet sweeper as needed; realigning tables and chairs as necessary, and spot cleaning all glass windows and doors maintaining the cleanliness of the rest rooms. The condiment stand is also maintained by the order taker/dining room person. If the ketchup pump becomes empty, the dining room person must take it to the back room to be replenished. Additional stock for the condiment stand must also be taken from the back room to the condiment stand by the order taker/dining room person.
GRILL. Must be able to press meat to the correct size specification. This person is also responsible for a visual check of all cooked products on the grill to see that proper quality standards are maintained. Must be able to turn and press meat patties on a grill surface that is 3 ft. off the floor. The grill with attached grill board on the front, reaches a depth of up to 4 ft. and the operator must be able to reach the back. In Image Restaurants, must be able to serve meat to either service line when both grills are not in operation, which is the situation 80 to 90% of the time. The grill operator may cook grilled chicken and may hand a wrapped baked potato to the sandwich maker. Must be able to water clean the grill surface and maintain overall cleanliness of the area. Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).
PRE-CLOSE RESPONSIBILITIES. Cleaning the chili stove surface, through and surrounding areas. Must be able to reach the back of the stove which is at a depth of 4 ft. Cleaning surrounding areas included cleaning stainless steel wall protectors which are approximately 5-7 ft. from the floor. Filtering Fryers, French Fryers, and Chicken Fryer. For safety reasons, this procedure requires good mobility and use of both hands. The majority of pre-close tasks involve cleaning and stocking. Mobility (i.e.: bending, reaching, wiping, and carrying) is a requirement during pre-close. When cleaning rest rooms, must be able to wipe walls from floor to ceiling, requires use of step stool. Must be able to reach corners and baseboards behind fixtures.
CLOSING RESPONSIBILITIES. Grill must be cleaned. To safely clean, crew member uses both hands and must reach to back of grill at a depth of 4 ft. Service line equipment such as the bun warmers, multipurpose holding cabinets and the fry station must be completely wiped down. To wipe the tops of the bun warmers, may require the crew member to stand on a step stool. All floors must be scrubbed with a deck brush, rinsed and TileVac or squeegeed dry. Final cleaning in the dining room includes: Taking trash to the back room; moving all tables and chairs and vacuuming the carpet; realigning tables and chairs, and salt and pepper shakers; cleaning rest rooms again, if necessary, and spot cleaning glass on windows and doors. Front service line closing includes cleaning the Frosty machine(s), person must be able to clean top chamber using a step stool if necessary. Chili remaining on service lines must be taken to the back, placed in clean 22-quart plastic food storage container. Remove a chili Rapi-Kool from freezer. Place the frozen Rapi-Kool into the chili. Place the container of chili on a lower shelf in the walk-in cooler. Closing sandwich stations requires crew member to reach a depth of 4 ft. to remove pans from top of station and change or empty the pans. This person cleans out the reach-ins underneath. Dishes are completed by washing, rinsing and sanitizing; then storing in appropriate location. This may require the use of a step stool.
ESSENTIAL WORK EXPERIENCES
REQUIRED EDUCATION & EXPERIENCE
Part Time
$24k-30k (estimate)
03/10/2024
06/08/2024
The job skills required for Crew include Food Safety, Teamwork, Container, etc. Having related job skills and expertise will give you an advantage when applying to be a Crew. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Crew. Select any job title you are interested in and start to search job requirements.
The following is the career advancement route for Crew positions, which can be used as a reference in future career path planning. As a Crew, it can be promoted into senior positions as a Fast Food Shift Supervisor that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Crew. You can explore the career advancement for a Crew below and select your interested title to get hiring information.