CULVER’S® JOB DESCRIPTION

PREP

Reports to manager on duty

ESSENTIAL FUNCTIONS:

1. Demonstrates sanitation and food safety practices consistently.
2. Follows company safety standards at all times and looks out for the safety of other team members and guests.
3. Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
4. Puts food order away accurately, rotates stock in cooler, freezer and dry storage area using the First In-First Out method while monitoring shelf life and code dates.
5. Takes temperatures of required foods upon delivery accurately, providing documentation on the Quality Control/Safe Food Checklist.
6. Puts food order away accurately, ensuring proper stock rotation.
7. Maintains a basic working knowledge of the operation of all the equipment in the restaurant.
8. Duties completed by 10:30 to be ready to work in the kitchen during the lunch shift.
9. Completes other miscellaneous tasks as assigned by the manager on duty.

QUALIFICATIONS

• Flexible schedule
• Reading and writing skills required
• Communicates with guests, team and management
• Maintains a sense of urgency
• Demonstrates trained food safety knowledge
• Climb up and down a ladder to a height of 25 feet
• Sweep, mop and scrub using hazardous materials
• Work independently without supervision
• Reach, bend and clean surfaces regularly
• Work frequently in hot, cold and damp environments
• Works both in and outdoors each 50 percent of the time
• Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns

PHYSICAL ABILITIES

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs or less Constantly
• Lift / carry 11-20 lbs Constantly
• Lift / carry 21-50 lbs Frequently
• Lift / carry 51-100 lbs Frequently