Post a Job to Hire in Chaparral, New Mexico

spot for a well-organized and committed dishwasher. Our culinary environment is fast-paced and we expect you to be able to work as part of a team. Your main duties will include removing dishes (plates and flatware) from the tables and washing them. On occasion, you will be asked to reset and prepare tables, assists with unloading delivery trucks, clean cook stations, kitchen appliances, and machines.

Our goal is to employ a person with excellent time management and communication skills. You should be able to prioritize tasks. You will be working in a kitchen for most of your workday. This means that you will also have to abide by food safety procedures and regulations.

Responsibilities of a Dishwasher:

• Maintaining a clean and well-organized working environment
• Bussing tables to collect soiled plates and flatware
• Maintaining the availability of clean dishes at all times
• Cleaning kitchen appliances and machines
• Helping other team members to unload and store deliveries
• Assist other staff members with tasks when the need arises
• Adhere to food safety procedures and regulations
• Taking out the trash
• Rinsing garbage cans

Dishwasher Job Requirements:

• Must have minimal work experience as a dishwasher
• Must be proficient in operating with different types of dishes
• Must know and follow all food safety procedures
• Must carry at least a high school diploma or an equivalent
• Must have communication skills
• Must be able to prioritize tasks

Read less

with an organization that can give you the attention, success, and career satisfaction you deserve, join our team! We are seeking positive and outgoing people to manage the overall operations of a store, including team member leadership and development, sales performance, customer service, community involvement and execution of brand excellence. As part of our Whirl’d class team at Jamba, you will create and sustain a highly productive store environment by leading a team that delivers Whirl’d Class Service and Results!

Read less

dishes and/or soiled dish tubs, where applicable.

Keep floors clean.

Tender guest checks, make change.

Re-fill liquids.

Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll      silverware, slice desserts, place foods into containers, etc.

Physical functions:  

Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain,  open, place, pour, print, pull, push, remove,  separate, sort, speak, transport, turn, unload, write.

Mental functions: 

Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify.

METHODS, TECHNIQUES AND PROCEDURES:

• Physically approach guests at their table.
• Verbally communicate features to guests.
• Verbally instruct guests to visit the salad bar, if applicable.
• Verbally take and write down food and beverage orders.
• Physically enter food order into computer system.
• Deliver beverages to guests, using a tray.
• Calculate length of time for food to be prepared.
• Hand deliver food items to guests (tray delivery, where applicable).
• Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food.

METHODS, TECHNIQUES AND PROCEDURES

Carry soiled dishes and/or soiled dish tubs to dish area.

Use a carpet sweeper for floors.

Carry and set up high chairs and booster seats.

OUTPUT:

• Greet guests at table promptly.
• Write orders accurately.
• Calculate food times accurately.
• Prompt food and beverage delivery.
• Clear/Clean tables 40 seconds after guest’s departure.
• Always circulate through dining room.
• Assist in seating guests.
• Assist other servers in maintaining overall service levels.

All of the Cocktail/ Food server duties require immediate attention.  The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output.  Failure to perform these functions may result in suspension or termination.

    

EQUIPMENT, AIDS, TOOL MATERIALS:

Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun.

WORKING CONDITIONS:

• Possible wet floors.
• Temperatures, heated in winter, cooled in summer.
• Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas – ramps.
• Medium noise level.
• Walk-in cooler temperatures 32 degrees, freezer 0 degrees
• Standing for 5-8 hours per shift.
• Possibility of cuts, bruises, scrapes, burns, slips/fall
• Good ventilation.

SUPERVISION CONTROL:

Workers are responsible for all assigned work in the area.  Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.

Read less

guests, preparing food, maintaining food safety and sanitation standards, and handling light paperwork. Exceptional customer service is a fundamental of this position.

OPPORTUNITIES FOR GROWTH::

Individuals that display business aptitude, a desire to learn and an ability to handle responsibility will be considered for management and positions at the corporate level.

PREREQUISITES::

• Education: Some high school or equivalent.
• Experience & Skills: No previous experience required. That being said a proven ability to understand written and verbal instruction is needed.
• Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.

TASKS AND RESPONSIBILITIES::

• Exhibits a cheerful and helpful manner while greeting guests and preparing their orders.
• Demonstrates a complete understanding of menu items and explains them to guests accurately.
• Uses Point of Sale system/cash register to record the order and compute the amount of the bill. Collects payment from guests and makes change. 
• Performs Cash-In Procedure- accounting for all forms of money, bread, etc., during the shift.
• Prepares food neatly, according to formula, and in a timely manner.
• Checks products in sandwich unit area and restocks items to ensure a sufficient supply throughout the shift.
• Understands and adheres to proper food handling, safety and sanitation standards during food preparation, service and clean up.
• Cleans and maintains all areas of the restaurant to promote a clean image. Understands and adheres to the 3-step method for cleaning.
• Understands and adheres to all quality standards, formulas and procedures as outlined in the SUBWAY® Operations Manual.
• Maintains a professional appearance and grooming standards as outlined in the SUBWAY® Operations Manual.
• Performs light paperwork duties as assigned.
• Completes University of SUBWAY® courses as directed.

TASKS AND RESPONSIBILITIES:

• Exhibits a cheerful and helpful manner while greeting guests and preparing their orders.
• Demonstrates a complete understanding of menu items and explains them to guests accurately.
• Uses Point of Sale system/cash register to record the order and compute the amount of the bill. Collects payment from guests and makes change. 
• Performs Cash-In Procedure- accounting for all forms of money, bread, etc., during the shift.
• Prepares food neatly, according to formula, and in a timely manner.
• Checks products in sandwich unit area and restocks items to ensure a sufficient supply throughout the shift.
• Understands and adheres to proper food handling, safety and sanitation standards during food preparation, service and clean up.
• Cleans and maintains all areas of the restaurant to promote a clean image. Understands and adheres to the 3-step method for cleaning.
• Understands and adheres to all quality standards, formulas and procedures as outlined in the SUBWAY® Operations Manual.
• Maintains a professional appearance and grooming standards as outlined in the SUBWAY® Operations Manual.
• Performs light paperwork duties as assigned.
• Completes University of SUBWAY® courses as directed.

PREREQUISITES:

• Education: Some high school or equivalent.
• Experience & Skills: No previous experience required. That being said a proven ability to understand written and verbal instruction is needed.
• Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.

OPPORTUNITIES FOR GROWTH:

Individuals that display business aptitude, a desire to learn and an ability to handle responsibility will be considered for management and positions at the corporate level.

Read less

to ensure compliance with the corporation,  health and safety standards and acceptable financial performance.

PERFORMANCE & DUTIES

• Monitors all restaurant operations and conditions to ensure the quality of the food and customer service is to the highest standards.  Monitoring includes; employee job performance, food & labor costs, budgets, sales, food & beverage preparation, storage, inventory & preparation.  Vendor invoices, food ordering, & accepting deliveries.  
• Must be able to accurately & efficiently count money, do reports, and have some computer knowledge.
• Must know, understand and be able to enforce company policies & procedures.
• Must be an effective  supervisor & communicator.
• Documents events in the Redbook/Manager’s log.
• Must be able to rectify guest complaints..
• Assists with interviews, schedules, & disciplining employees.
• Responsible for guest satisfaction with their food quality & service.
• Assist the General Manager with effective cost controls & profitability.
• Assigns duties and responsibilities to employees depending on the needs of the restaurant.
• Make sure all areas of the restaurant are stocked, clean, and in proper working order.
• Ability to work in any position in the restaurant at any given time.
• Keep your employees motivated, resolve conflicts, and make hard decisions.
• Create schedules and order supplies.
• Aware of health & safety standards.
• Maintains documentation in employee personnel files.
• Responsible for all aspects of the restaurant on the General Manager’s day off.

QUALIFICATIONS

• One year or more table service or fast food experience required.
• Exercises good judgment.
• Must be enthusiastic, cooperative, & willing to adapt.
• Outgoing personality.
• Meets people easily.
• Problem solver.
• Must possess good decision-making skills.
• Willingness to work a flexible schedule.
• Strong stamina to work long or split shifts.
• Attention to details is essential.
• Ability to work well under pressure, handle multiple projects, & meet deadlines.
• Highly organized.
• Must be efficient in time management & a multi-tasker.
• Must be able to work days, evenings, weekends, & holidays.
• Must be able to bend, kneel, squat, stand, and lift heavy objects as needed.

BENEFITS

• Sign on Bonus
• Advancement opportunities.
• Possibility of relocation.
• Competitive Wages.
• Excellent work environment.
• Vacation.  
• Direct Deposit.
• Medical, Vision, Life & Dental Insurance.
• Monthly Bonuses

Read less