Must have reliable transportation
Prepares food for daily use using proper portioning, rotation of food products, and maintains a clean and food safe work environment.
Demonstrates sanitation and food safety practices consistently.
Checks food levels and adequately adjusts prep levels.
Completes inventory of prep products daily to determine restaurant needs for the day.
Sets up steam tables with hot held food items.
Prepares vegetable and meat products using proper food safety procedures.
Completes a freezer pull to have thawed product for kitchen use.
Maintains prep workstations to ensure cleanliness and food safety.
Completes laundry as often as needed.
Follows company safety standards at all times 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.
Maintains cooler and freezer by rotating stock items using the First In-First Out method while monitoring shelf life and code dates.
Takes temperatures of required foods multiple times a day, providing documentation on the Quality Control/Safe Food Checklist.
Ensures cleanliness of cooler shelves and dishes.
Cleans any soiled dishes that come from the process of prep.
Duties completed by 10:00 A.M. to be ready to work during the lunch shift.
Reports possible areas of incomplete closing to opening manager.
Completes other miscellaneous tasks as assigned by the manager on duty.
Reading and writing skills required
Communicates with guests, team and management
Maintains a sense of urgency
Demonstrates trained food safety knowledge
Work independently without supervision
Reach, bend and clean surfaces regularly
Work frequently in hot and cold environments
Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns
Lift / carry 10 lbs or less Constantly
Lift / carry 11-20 lbs Constantly
Lift / carry 21-50 lbs Frequently
Lift / carry 51-100 lbs Occasionally
TEAM MEMBER PERFORMANCE SUCCESS FACTORS