Janitor Busser

About the Role

This position requires the Twin Peaks Janitor / Busser to clean and maintain the Twin Peaks restaurant. Each team member is defined by pride, extreme standards, and discipline when it comes to keeping the restaurant clean and sanitized.

Uniform Requirements

• Clean TP black hat facing forward at all times (brim never bent)
• Hair must be kept clean and entirely underneath the TP hat
• Clean shaven (beards & mustaches allowed if well-maintained)
• Fingernails must be kept trimmed
• No jewelry in ears, face, around the neck, or wrists
• No headphones or ear buds
• Clean, non-faded, wrinkle-free TP kitchen shirt (tucked in)

Responsibilities

• Adhere to uniform standards
• Maintain clean and sanitized restaurant by following policies and procedures
• Keep stations and equipment clean and organized
• Follow HOH Standards, Safety and Sanitation, and GHS requirements
• Work effectively as part of a team
• Train using tablets or computers
• Work in a fast-paced environment
• Perform any other duties assigned by management
• Assist with opening and closing duties (sweeping, mopping, cleaning tables, etc.)

Requirements

• Proven experience as a Janitor or Busser
• Ability to communicate in English
• Must understand restaurant cleaning and sanitation policies and procedures
• Ability to follow simple one- or two-step instructions
• Ability to handle standardized situations with minimal variables
• Must attend orientation and agree to Twin Peaks policies and procedures
• Must complete the training program before working unsupervised
• Must complete any additional required training (e.g., food/alcohol service certifications)

Physical Demands

• Regularly required to stand, walk, use hands/fingers to handle objects or controls, and talk/hear
• Must be able to reach with hands and arms
• Occasionally lift and/or move up to 15 pounds
• Requires close vision, peripheral vision, depth perception, and ability to focus

Work Environment

• Regular exposure to kitchen fumes or airborne particles
• Occasional exposure to wet/humid conditions (dish area or walk-in cooler)
• Exposure to toxic or caustic chemicals when cleaning
• Possible exposure to cigarette or cigar smoke (in locations with smoking sections)