- Complies with all portion sizes, quality standards and company rules, policies and procedures.
- Identifies, portions and prepares food items for frying, baking and service.
- Fries items that are either breaded or battered.
- Plates fried or baked items with appropriately ordered side dishes.
- Brews Coffee and tea.
- Maintains a sanitary work station.
- Uses knives, utensils and equipment to portion, cut, slice, dip, batter, bread, maintain holding temperature, fry or otherwise produce food in the fry station.
- Maintains awareness of operational policies and procedures and ensures compliance during assigned shift; reports non-routine issues to the General Manager, Restaurant Manager or Assistant Manager.
- Assists in ensuring company and operational policies and procedures are explained to employees, including safety and sanitation standards. Assists in monitoring safety conditions to ensure compliance to standards.
- Ensures control procedures are in place and being followed.
- May participate in new employee orientation.
- Assists in initial training and follow-up training of employees, including OSHA and safety rules, and documentation of training that has occurred.
- Works with management to ensure all employees receive proper training materials.
- Assists management in directing the activities of the kitchen to ensure excellent product quality and service are in place.
- Assists in maintaining proper inventories, compliance with cash control procedures and completion of related accounting and administrative reports, as required.
- Assists management in ensuring all areas are fully stocked and prepared for meal periods.
- Assists in ensuring posted daily and weekly cleaning schedules are adhered to and updated.
- Assists in monitoring and implementing all Fair Employment procedures established by the company.
- Maintains regular and predictable attendance.
- Performs other essential duties as assigned.
- Excellent interpersonal and customer service skills
- Ability to convey information and provide responses to questions.
- Ability to manage multiple tasks.
- High school degree or equivalent
- Must be a minimum of 16 years of age
- N/A
- Continuously utilizes speech, hearing, near vision, eye/hand coordination, color definition, and manual/bi-manual dexterity.
- Frequently stands, walks, reaches above shoulders, bends, lifts and/or carries up to 25 pounds and works closely with others.
- May require difficult work positions.
- Occasionally utilizes sense of taste and smell, far vision, and step stool; works around chemicals and cleaners; walks on uneven surfaces; lifts and/or carries up to 50 pounds.
- Guest Specialist positions are part-time, 28 hours or less.
- Hours vary, depending on assigned shift. Shift may include early mornings and/or late evenings, weekends and/or holidays, and may vary depending on business needs.
- Standard restaurant working conditions.
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Guest Specialist - Athens, United States - Captain D's
Description
Job Description
Job DescriptionPurpose StatementUnder direction of General Manager, Restaurant Manager or Assistant Manager, Guest Specialist portions and prepares food items prior to cooking according to policies and procedures such as fish fillets, shrimp or vegetables. Guest Specialist portions and prepares food items prior to serving according to policies and procedures, such as coffee, tea and sauces. Guest Specialist also greet guest(s), offer refills on beverages/food in the dining room, enters orders on Point of Sale system/cash register, counts money and maintains a sanitary dining room, restroom and counter area work station. Other duties include prepares batter, cole slaw and salads; cooks fish, fries, chicken, shrimp or hush puppies; plates cooked items; maintains a sanitary kitchen work station on assigned shift.
Primary Duties
Other Activities
Education / ExperienceRequired:
Licenses / Designations
Required:
Physical / Mental Requirements
Work Conditions / Hours
While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when circumstances (e.g., emergencies, changes in workload, rush jobs or technological developments) dictate.
