Carryout- Martin City / Posiciones en la parte trasera de la Cámara

About the Role

This position includes duties such as dishwashing, grilling, carry-out, and prep work. You will be responsible for producing high-quality line items consistent with restaurant standards, procedures, and plating guide specifications while maintaining organization, cleanliness, and sanitation of work areas and equipment.

Responsibilities

• Complete opening duties according to restaurant standards.
• Prepare all side items in preparation for service.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies and maintain throughout the shift.
• Inform the Kitchen Manager of any shortages before items run out.
• Communicate any assistance needed during busy periods to the Kitchen Manager to ensure optimum service to guests.
• Assist other team members in completing their assigned duties and tasks.
• Minimize waste and maintain controls to attain forecasted food cost.
• Break down workstation and complete closing duties according to restaurant standards.
• Maintain and strictly abide by sanitation and health regulations.
• Adhere to appearance and uniform standards.
• Adhere to all restaurant standards, policies, and procedures.
• Perform other duties as assigned based on the needs of the restaurant.

Requirements

• Must be at least 18 years of age.
• Cannot be convicted of a violent felony crime.
• Ability to compute basic mathematical calculations.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organize, and follow through.
• Ability to remain calm, think clearly, and resolve problems using good judgment.
• Ability to work well under pressure to meet production schedules and timeliness for guests’ food orders.
• Ability to transport cases of received goods to the workstation and move pots and pans of food from storage/prep areas to the serving line.
• Ability to work in a hot, noisy, and sometimes close environment.
• Ability to work with all products and ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to operate, clean, and maintain all equipment required for the job.
• Ability to comprehend and follow recipes.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Ability to stand for long periods of time.
• Ability to work in a fast-paced environment.

Physical Requirements

• Able to stand or walk constantly (100% of shift).
• Able to lift up to 50 pounds, bend, lift, push, and pull materials throughout the shift.