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a retail type environment.

We are hiring immediately customer account reps that want to move up with the company and that will provide excellent customer service. This is not a boring behind a desk, watching the clock all day job. This is a fulfilling job where you are on the move in and out of the store. You will be providing great customer service managing your route in the store, and you will also be providing great customer service driving our vehicle delivering great product to our awesome customers. We’re seeking driven, retail sales minded individuals capable of managing different accounts & providing outstanding customer service. You will ensure customer accounts stay up to date and adhere to company standards & you will deliver your customers the products they need for their wonderful families. Bottom line, if you are looking for a stable job that provides an opportunity for a long successful career, this is the job for you! We are hiring immediately, are you ALL IN?

Why should you work at RAC?

Move your career to the center of an industry-leading company. We make a point to promote from within. Endless growth potential? The chance to work with top brands and top talent? Yes, you can do all that & more!

Do you have what it takes?

• Must be at least 21 years of age

• High school diploma or GED

• Valid state driver’s license and good driving record

We care for our employees. 

How would you like to have Sundays off? Yes, every Sunday. How would you like to get paid every Friday? Yes, every Friday. We offer a comprehensive and competitive benefits package that includes everything from health insurance to a 401(k) and generous paid time off. But you’ll find the real benefits to joining us comes from within. You can work your way to the future you want. We’ll help you own it!

Job Type: 

• Full-time

Experience:

• Customer Service: 1 year (Preferred)

Education:

• High school or equivalent (Required)

License:

• Driver's License (Required), driving the company vehicle will be required

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a timely, clean and orderly manner.

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.

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.

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.

Benefits

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

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Church's initiatives and programs, assist in achieving or exceeding all established financial sales and profitability plan, all banking, and administrative responsibilities.

Benefits:

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.

Competencies:

Build a Strong Guest Culture:

• Makes a special effort to exceed guest’s expectations.
• Hold guests as the highest priority and acts as a role model for team members by providing exceptional guest service.
• Leads by example and promotes an environment where there is a sense of urgency to satisfy guests.
• Ability to investigate and resolve guests’ complaints about food quality or service.
• Establishes a friendly, welcoming restaurant environment.

Build High-Performing Teams:

• Promotes a team environment by fostering respect, providing shoulder to shoulder coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively.
• Hire, train, and develop the right people and plan staffing levels.
• Displays exemplary on-boarding and orientation practices.
• Understands team dynamics and how to facilitate good teamwork.
• Provides specific, timely, and actionable feedback

Maintains Quality and Safety Focus:

• Ensures that all food products are prepared consistently with Church’s high quality standards.
• Demonstrates food and beverage operations:  applying principles of food preparation and production in accordance with Church’s specifications.
• Ensures that all health, safety and sanitation requirements are met in accordance with Church’s policies as well as federal, state, and local standards.
• Follows all cash and security procedures to maximize employee and customer safety.
• Maintains safe and obstruction free dining and work areas.

Drives Results:

• Establishes clear achievable goals and communicates each team member’s role.
• Gets results personally and from teams by effectively communicating performance expectations and holding team members accountable for getting results.
• Regularly uses company provided tools to audit guest service and food safety practices.
• Utilizes appropriate techniques to encourage and support staff in meeting or exceeding desired goals.
• Provides clear and timely feedback on performance.

Position Qualifications/Functional Skills:

• Must have a valid driver’s license and proof of valid insurance.  
• Must be able to work a minimum of 40 hours per week.  Must be available to work a flexible shift including weekends.    
• Knowledge of all restaurant policies, practices and operational and human resources procedures
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally
• Knowledge of profit and loss statements
• Ability to implement policies and procedures.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Continuously working to improve customer satisfaction.
• Knowledge of recruiting and interviewing potential team members.
• Ability to supervise others.
• Manage conflict resolution.
• Create and maintain a positive work environment.

Requirements:

• Must be at least 18 years of age. 
• A high school diploma or G.E.D. is required
• Must have 1 year of supervisory experience working in the restaurant industry. 
• ServSafe® food safety training is highly recommended.

Responsibilities:

• Assists Restaurant General Manager (RGM) in ensuring all employees are trained.
• Assists RGM in maintaining appropriate staffing and prepares weekly schedules
• Helps staff during high volume periods as needed.
• Assists in administering all paperwork in a timely manner.
• Assists in analyzing profit and loss statements and in meeting established sales plan for unit.  
• Maintains and records accurate inventory.
• Understands, enforces and adheres to all company policies and procedures.
• Assists in maintaining all company operations standards and compliance.
• Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced,
• Maintains a clean facility at all times.  
• Delivers consistent, high quality products daily, every shift. 
• Performs other duties as assigned.

Responsibilities

• Assists Restaurant General Manager (RGM) in ensuring all employees are trained.
• Assists RGM in maintaining appropriate staffing and prepares weekly schedules
• Helps staff during high volume periods as needed.
• Assists in administering all paperwork in a timely manner.
• Assists in analyzing profit and loss statements and in meeting established sales plan for unit.  
• Maintains and records accurate inventory.
• Understands, enforces and adheres to all company policies and procedures.
• Assists in maintaining all company operations standards and compliance.
• Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced,
• Maintains a clean facility at all times.  
• Delivers consistent, high quality products daily, every shift. 
• Performs other duties as assigned.

Requirements

• Must be at least 18 years of age. 
• A high school diploma or G.E.D. is required
• Must have 1 year of supervisory experience working in the restaurant industry. 
• ServSafe® food safety training is highly recommended.

Position Qualifications/Functional Skills

• Must have a valid driver’s license and proof of valid insurance.  
• Must be able to work a minimum of 40 hours per week.  Must be available to work a flexible shift including weekends.    
• Knowledge of all restaurant policies, practices and operational and human resources procedures
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally
• Knowledge of profit and loss statements
• Ability to implement policies and procedures.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Continuously working to improve customer satisfaction.
• Knowledge of recruiting and interviewing potential team members.
• Ability to supervise others.
• Manage conflict resolution.
• Create and maintain a positive work environment.

Competencies

Build a Strong Guest Culture:

• Makes a special effort to exceed guest’s expectations.
• Hold guests as the highest priority and acts as a role model for team members by providing exceptional guest service.
• Leads by example and promotes an environment where there is a sense of urgency to satisfy guests.
• Ability to investigate and resolve guests’ complaints about food quality or service.
• Establishes a friendly, welcoming restaurant environment.

Build High-Performing Teams:

• Promotes a team environment by fostering respect, providing shoulder to shoulder coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively.
• Hire, train, and develop the right people and plan staffing levels.
• Displays exemplary on-boarding and orientation practices.
• Understands team dynamics and how to facilitate good teamwork.
• Provides specific, timely, and actionable feedback

Maintains Quality and Safety Focus:

• Ensures that all food products are prepared consistently with Church’s high quality standards.
• Demonstrates food and beverage operations:  applying principles of food preparation and production in accordance with Church’s specifications.
• Ensures that all health, safety and sanitation requirements are met in accordance with Church’s policies as well as federal, state, and local standards.
• Follows all cash and security procedures to maximize employee and customer safety.
• Maintains safe and obstruction free dining and work areas.

Drives Results:

• Establishes clear achievable goals and communicates each team member’s role.
• Gets results personally and from teams by effectively communicating performance expectations and holding team members accountable for getting results.
• Regularly uses company provided tools to audit guest service and food safety practices.
• Utilizes appropriate techniques to encourage and support staff in meeting or exceeding desired goals.
• Provides clear and timely feedback on performance.

Benefits

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.

Read less