Perform daily maintenance tasks including but not limited to filtering of fryer
system; cleaning and maintaining grill; cleaning condensers of equipment and roof
units; maintenance of all restaurant equipment; general daily cleaning tasks;
organization of stock and prep areas. Provides superior maintenance to interior
and exterior of restaurant timely and accurately.
ESSENTIAL FUNCTIONS:
- Demonstrates sanitation and food safety practices consistently.
- Checks over restaurant from previous close to ensure a safe and secure environment.
- Completes daily jobs timely and accurately.
- Completes weekly jobs timely and accurately.
- Completes monthly jobs timely and accurately.
- Maintains the appearance of the building exterior and grounds effectively, including landscaping and snow removal.
- Always follows company safety standards and looks out for the safety of other team members and guests.
- Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
- 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.
- Takes temperatures of required foods upon delivery accurately, providing documentation on the Quality Control/Safe Food Checklist.
- Maintains a basic working knowledge of the operation of all the equipment in the restaurant.
- Completes scheduled maintenance on all restaurant equipment safely and correctly.
- Duties completed by 10:30 to be ready to work in the kitchen during the lunch shift.
- Reports possible areas of incomplete closing to opening manager.
- 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
TEAM MEMBER PERFORMANCE SUCCESS FACTORS
COMMUNICATION: Verbal and written communication is timely, clear, concise; delivers
ideas for solutions with problems; communicates well with team members and guests.
CHANGE MANAGEMENT: Supportive of change; reacts quickly and appropriately; accepts
direction and constructive feedback.
DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity
in addressing issues and seeking solutions to problems and challenges; gathers
appropriate information.
INNOVATION & CREATIVITY: Seeks new ways to improve efficiency, effectiveness, quality;
offers suggestions and solutions to obstacles and challenges.
PLANNING: Organized and able to establish priorities; delivers the desired results;
manages multiple deadlines and priorities with a professional attitude. Recognizes
priorities and responds with a sense of urgency. Follows procedures and policies in
planning and executing job responsibilities.
COOPERATION: Supports fellow team members and is cooperative in providing excellent
guest service.
QUALITY OF WORK: Delivers quality work on time at the desired standards. Performs work
duties in support of safety and security policies.
ACCOUNTABILITY: Delivers results on time and at the quality level promised. Is punctual
and ready to begin work assignments. Delivers quality work product using resources and
time allocated.