Post a Job to Hire in Eloy, Arizona

Essential Functions include:

• Responsible for customer product and service standards

• Foster an environment of team work

• Responsible for delivering an exceptional customer and store experience

• Greet and thank every customer with a smile and eye contact

• Execute quality store operations

• Clean store, small wares, merchandise and physical plant as necessary

• Must be able to operate food preparation machinery

• Adhere to all food, safety and security guidelines

• Must be able to operate cash register and handle cash transactions while adhering to all cash handling policies

Additional Requirements:

• Computer skills including some Microsoft software and register skills

• Ability to stand, bend, reach and scoop through-out assigned shift

• Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10° F

Requirements:

Crew Members must be willing to work hard and have fun, treat others with respect at all times.  Be responsible for working the schedule they have agreed upon and present a proper work image (Be in proper uniform)  

Responsibilities

• Serve the Customer
• Complete Station Responsibilities
• Help Those Who Are Serving the Customer
• Prep and Re-stock
• Detailed Cleaning

Requirements

Crew Members must be willing to work hard and have fun, treat others with respect at all times.  Be responsible for working the schedule they have agreed upon and present a proper work image (Be in proper uniform)  

• Full-Time or part-time position. Competitive pay based on experience; Opportunities for advancement.  Full-time & part- time positions available. Competitive Pay based on experience.

Perks & Benefits:

• Meal Allowance for personal or work use
• Amazing culture centered on the Team and Family friendly hours
• Paid training
• Opportunities to advance and grow

Required Skills and Experience:

• One-year experience in guest focused business (retail, restaurant, hospitality, etc.)
• Willingness to learn new skills
• Natural leadership skills
• Must have a self-starting personality with an even disposition
• Must always maintain a professional appearance and manner
• Must be able to communicate well with guests and team members
• Must be willing to “pitch-in” and help co-workers with their job duties and be a team player
• Ability to use point of sale system
• Must be 18

Benefits:

Health insurance, dental insurance, and vision insurance are available for full-time employees (28 hours a week). Flexible hours and meals are provided.

Physical Demands:

Lifting Requirements - Medium to Heavy (lifting up to 50 pounds frequently and 75 pounds occasionally).

Cook must be able to:

• Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines for periods of up to eight (8) hours.
• Frequently lift and stack 35 to 50 pounds of food and supply items from various heights from and onto shelving, in freezers, coolers, stockroom, etc.  Occasionally carry individual stock items weighing up to 75 pounds from the stock rooms, coolers, freezers to other areas of the restaurant.
• Occasionally lift and carry up to 50 pound trash bags out of trash cans and into the outside dumpster.
• Frequently push or pull batter table, filter machine, trash cans, brooms, mops, and mop buckets.
• Occasionally to frequently climb a foot stool or ladder to reach items located on stack shelves, in coolers, freezers, stockrooms, etc.
• Frequently stoop or squat to reach items on low shelves or on the floor.
• Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units, racks, drink dispensers, fryers, batter table and ovens.
• Continuously handle a variety of shapes and sizes and textures of items which include, but are not limited to:  Dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work.
• Continuously use fingers to bilaterally prepare food, unload boxes, etc.
• Continuously communicate with and listen to customers, management and other team members to ensure optimal performance.
• Continuously see to be aware of surroundings and locations of items needed, as well as to perform job duties.

Essential Job Functions:

Primary Functions:

• Sets up the batter table, collects all necessary smallwares, and prepares batter mix.
• Ensures that call sheets are complete, posted and used.
• Checks all equipment and immediately reports any malfunctions within the area to the Manager in Charge.
• Color balances fryers and adds sufficient shortening so that the proper shortening level can be maintained.
• Filters and cleans all fryers at the designated times while following all guidelines of safety (including use of provided safety equipment).
• Pans sufficient chicken for operational needs.
• Prepares and cooks all food product as dictated by the needs of the business and at the direction of the Manager in Charge.
• Ensures that all food product meets the specifications, procedures and quality standards at stated in the SOM, including strict observance of designated holding times.

Secondary Functions:

• Maintains a clean work area by practicing “clean-as-you-go” practices while following all of the guidelines/procedures of sanitation and safety.
• Verifies all necessary product and supplies are stocked and available at the batter area.
• Maintains organization and cleanliness of the cooler.
• Perform all other tasks as assigned by Manager in Charge of Shift.

Health insurance, dental insurance, and vision insurance are available for full-time employees (28 hours a week). Flexible hours and meals are provided. Bonuses based on performance.

Position Qualifications/Functional Skills:

• Completes Weekly Sales Report, Bank deposit slips, the Cash and Inventory worksheet, and other forms as required for the shift.  Ensures accuracy of paperwork.
• Enters inventory and payroll, as required, into the POS system.
• Ensures the restaurant polls nightly by the correct closedown of the POS system.
• Ensures adherence to established cash handling and security procedures, including but not limited to, cash sales counts, drawer bank counts, drawer assignments, POS deletions, over-rings, and voids, large bill drops, and cash levels in the drawer.
• Must possess a valid Driver’s License, have access to an automotive vehicle during shifts, and possess proof of insurance on the vehicle.
• Must successfully complete the Shift Leader certification program.

Requirements:

• Must be at least 18 years of age. 
• ServSafe® food safety training is highly recommended.

Key Duties/Responsibilities:

• Monitors and ensures prompt, friendly, and courteous customer service.
• Monitors and ensures all Church’s menu products are prepared and served according to standard procedures.
• Ensures that prepared job assignments and activities are carried out by Team Members.
• Assists Team Members as necessary to prepare quality products, provide service, and maintain a clean restaurant.
• Demonstrates proper procedures for Team Members to follow.
• Ensures that safety and security policies and procedures are enforced.
• Monitors and performs opening and closing duties as required on the Shift Awareness Checklists.
• Follows and ensures the use of proper product procedures for preparation of all menu items.
• Follows procedures for receiving, handling, and storage of food products.  Follows proper rotation and icing procedures.
• Maintains professional and ethical leadership behaviors at all times. 
• Ensures on-time attendance by each employee for shift.
• Performs other duties as assigned.