Hourly Employees

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JOB DESCRIPTION

Cooks and Servers

SUMMARY OF POSITION:

Prepares menu items according to company policies, procedures, programs, and performance standards. Provides friendly and efficient service to guests according to company policies, procedures, programs and performance standards. Performs all duties to maximize guest satisfaction and a quality work environment as directed by General Manager or Manager on Duty.

POSITION ACTIVITIES AND TASKS:

  • Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
  • Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas.
  • Stocks and rotates products on cooking line.
  • Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
  • Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
  • Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
  • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
  • Greets all guests in a courteous and respectable way.
  • Takes verbal drink and meal orders according to guest preference.
  • Serves high quality food and checks all orders to ensure they are complete, prepared as ordered, portioned correctly and attractive in appearance.
  • Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
  • Maintains cleanliness of his/her stations and pantry.
  • Performs side work during shift downtime including but not limited to rolling silverware, restocking condiment holders, cleaning work areas, etc.
  • Executes the service cycle and team responsibilities at all times.
  • Maintains sufficient knowledge of the menu to execute suggestive selling with all guests.
  • Writes guest check and/or operates POS equipment pursuant to company policies.
  • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
  • Communicates with managers and co-workers regarding product/service deficiencies, equipment, safety problems, etc.

JOB REQUIREMENTS

Cooks and Servers

PHYSICAL REQUIREMENTS:

  • Continuous standing.
  • Exposure to heat, steam, smoke, cold.
  • Reaching heights of approximately 6 feet and depth of 2 1/2 – 3 ft.
  • Must have high level of mobility/flexibility in space provided.
  • Must be able to fit through openings 30″ wide.
  • Must be able to work irregular hours under heavy pressure/stress during busy times.
  • Lifting up to 50 pounds for a distance up to 30 feet.
  • Must have high level of mobility/flexibility.
  • Must be able to work under heavy stress/pressure during peak times.
  • Must be able to communicate with guests.
  • Must lift and carry serving trays weighing up to 20 pounds for distances up to 30 feet.
  • Requires occasional reaching, bending, pushing and pulling.
  • Exposure to heat, steam, smoke, cold and odors.
  • Requires continual standing and walking.

SUPERVISION RECEIVED:

  • Receives direction and training from the Manager on Duty as to specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED:

  • Basic skills such as sanitation, safety, and customer service can be taught through in-house training.

EXPERIENCE REQUIRED:

  • None
Only candidates can apply for this job.
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