Purpose: Ensure soup and hot bar products are served safely, consistently, and hospitably.
Core Responsibilities
- Arrive on time to your scheduled shift.
- Follow all food safety guidelines and temperature requirements.
- Follow all uniform and apron policies throughout your shift.
- Wear appropriate non-slip footwear for safety.
- Use wet floor warning signs when floors are slippery.
- Communicate with a Manager or Supervisor if any item, supply, or product is running low.
- Accurately complete and turn in all waste tracking sheets (if applicable).
- Work together as a team to deliver great food and genuine hospitality to every Guest.
Soup & Pasta Bar–Specific Duties
- Greet guests while maintaining eye contact; manage guest flow safely during replenishment.
- Use PPE when handling hot liquids (e.g., hot pads, eye protection).
- Set up soup/hot bar and condiments 15 minutes before opening.
- Maintain hot holding temperatures:
- Water-based soups ≥ 165°F
- Milk-based soups ≥ 180°F
- All PHF ≥ 135°F per San Bernardino County guidelines
- Do not allow any soup to remain on the bar for more than 4 hours.
- Ensure signage is accurate, clean, and in good repair.
- Maintain product levels at least half full; rotate containers when dried soup rings or quality issues appear.
- Monitor QSC quality; remove sub-par items and alert a manager.
- Discard food touched by Guests with bare hands and record waste.
- Track and communicate backup supply levels to a manager.
- Perform post-closing cleaning, sanitation, and product storage.
- Use “Use First” rotation system when restocking or closing.
Work schedule
- Monday to Friday
- Weekend availability
- Day shift
- Night shift
- Holidays
- On call
Benefits
- Health insurance
- 401(k) matching