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Grand Blanc

    Porter - Grand Blanc, United States - Culvers Restaurant

    Culvers Restaurant
    Culvers Restaurant Grand Blanc, United States

    1 week ago

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    Description

    CULVER'S JOB DESCRIPTION

    PORTER
    Reports to manager on duty


    JOB SUMMARY:
    Provides superior maintenance to interior and exterior of restaurant timely and accurately.


    ESSENTIAL FUNCTIONS:

    • Demonstrates sanitation and food safety practices consistently.
    • Checks over restaurant from previous close to ensure a safe and secure environment.
    • Completes daily jobs timely and accurately.
    • Completes weekly jobs timely and accurately.
    • Completes monthly jobs timely and accurately.
    • Maintains the appearance of the building exterior and grounds effectively, including landscaping and snow removal.
    • 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.
    • Puts food order away accurately, rotates stock in cooler, freezer and dry storage area using the First In-First Out method while monitoring shelf life and code dates.
    • Takes temperatures of required foods upon delivery accurately, providing documentation on the Quality Control/Safe Food Checklist.
    • Puts food order away accurately, ensuring proper stock rotation.
    • Maintains a basic working knowledge of the operation of all the equipment in the restaurant.
    • Completes scheduled maintenance on all restaurant equipment safely and correctly.
    • Duties completed by 10:30 to be ready to work in the kitchen during the lunch shift.
    • Reports possible areas of incomplete closing to opening manager.
    • Completes other miscellaneous tasks as assigned by the manager on duty.

    QUALIFICATIONS

    • Flexible schedule
    • Reading and writing skills required
    • Communicates with guests, team and management
    • Maintains a sense of urgency
    • Demonstrates trained food safety knowledge
    • Climb up and down a ladder to a height of 25 feet
    • Sweep, mop and scrub using hazardous materials
    • Work independently without supervision
    • Reach, bend and clean surfaces regularly
    • Work frequently in hot, cold and damp environments
    • Works both in and outdoors each 50 percent of the time
    • Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns

    PHYSICAL ABILITIES

    • Stand Constantly
    • Walk Constantly
    • Sit Occasionally
    • Handling Constantly
    • Lift / carry 10 lbs or less Constantly
    • Lift / carry 11-20 lbs Constantly
    • Lift / carry 21-50 lbs Frequently
    • Lift / carry lbs Frequently

    TEAM MEMBER PERFORMANCE SUCCESS FACTORS
    *COMMUNICATION: Verbal and written communication is timely, clear, concise; delivers ideas for solutions with problems; communicates well with team members and guests.
    *CHANGE MANAGEMENT: Supportive of change; reacts quickly and appropriately; accepts direction and constructive feedback.

    • DECISION MAKING &

    PROBLEM SOLVING:

    Uses judgment, common sense and sensitivity in addressing issues and seeking solutions to problems and challenges; gathers appropriate information.


    • INNOVATION &

    CREATIVITY:
    Seeks new ways to improve efficiency, effectiveness, quality; offers suggestions and solutions to obstacles and challenges.
    *PLANNING: Organized and able to establish priorities; delivers the desired results; manages multiple deadlines and priorities with a professional attitude. Recognizes priorities and responds with a sense of urgency. Follows procedures and policies in planning and executing job responsibilities.
    *COOPERATION: Supports fellow team members and is cooperative in providing excellent guest service.
    *QUALITY OF WORK: Delivers quality work on time at the desired standards. Performs work duties in support of safety and security policies.
    *ACCOUNTABILITY: Delivers results on time and at the quality level promised. Is punctual and ready to begin work assignments. Delivers quality work product using resources and time allocated.
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