Market Range:

03

Hiring Salary:

$18.00/ Hourly

THIS IS A PART-TIME POSITION

(25 HOURS

PER WEEK

)

JOB SUMMARY/ESSENTIAL JOB FUNCTIONS

The Crew Member provides guests with a remarkable dining experience every day by working as a team to give each guest an expeditious and high-quality personalized experience. This position treats those they work with, as well as guests, with honor, dignity, and respect. This position will specifically focus on high-quality food/drink preparation, operating a cash register, setup and breakdown of work areas, maintaining cleanliness and functionality, and providing exceptional customer service. This position can rotate to different locations or storefronts on campus and are expected to perform duties at all that fall under Food Services.

MINIMUM REQUIREMENTS

EDUCATION:

High School Diploma or GED. (TRANSCRIPT

REQUIRED

)

EXPERIENCE

Six (6) months of experience working in a food service environment preferred. (Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, restaurant crew/team member, or other Back of House restaurant jobs preferred).

KNOWLEDGE, SKILLS, AND ABILITIES

Demonstrates knowledge of safe work practices. Demonstrates knowledge of menu items. Demonstrates good customer service skills, basic math skills, and fundamental computer skills. Ability to operate a point-of-sale device/cash register. Ability to communicate effectively with guests and team members. Ability to meet physical demands for entire shift, including standing for long periods and lifting up to 40 lbs. Ability to work in a fast paced, high-volume environment. Ability to work quickly, yet efficiently and thoroughly. Ability to maintain a positive attitude. Ability to follow directions. Ability to work independently and as part of a team.

PHYSICAL QUALIFICATIONS

Ability to stand for long periods and lift up to 40 lbs. Ensures the work environment is clean and well-stocked, i.e., utensils, equipment, tables, and floors. Ensures personal safety while operating fryers, ovens, and other kitchen equipment within the kitchen. Communicates clearly with all team members and guests. May complete transactions as a cashier. Reports maintenance issues to supervisors. Stocks thaw cabinet and labels, dates, and stores food according to procedures. Prepares ingredients, beverages, and food according to recipes and directions for distribution. Replenishes food line items. Sets up, operates, and breaks down food stations. Monitors food temperatures and hold times. Conducts inventory and fills out paperwork, as necessary. Assists leadership in executing opening and closing procedures. Attends or completes required training. Performs other duties as assigned.