Kitchen Staff

Description In 1934, “Pop” Swenson had a dream. He wanted to serve folks the best burger possible with fresh beef, all while standing out from the crowd and not being just another burger joint. Since then, our signature Galley Boy has won multiple awards and we are continuing to add new locations, along with multiple Food Trucks and Test Kitchen. Our business is expanding rapidly and as a result, we need fun and energetic team members that share our passion for perfection to join our growing team. If you possess an internal drive to be better than the rest and be a little bit different while having fun making new friends, then you may just be a natural SWENATIC, and we want to meet you! What's a SWENATIC? Essential Job Duties: Prepares and cooks menu items according to Swensons recipes, temp standards, and quality standards Is punctual and flexible in maintaining hours of employment Ensures that temperature, packaging, appearance, presentation, and service of all menu items meet operational standards Responsible for quick service and friendly service to customers and internal team members at all times Follows all Swensons safety standards at all times Promote and adhere to the Swensons core values and mission statement at all times Performs other job-related duties as assigned or required including but not limited to cleaning tasks and cross training Benefits: Flexible Schedule (Must work 20 hours per week to qualify) Weekly Paycheck No prior experience required – we will teach you Hourly raises may be available within the first 30 days of employment Career Advancement opportunities Discounted meal daily Up to 70% Employee discounts available to more than 60,000 partnering restaurants, theme parks, hotels, sporting events and concerts Competitive referral program where you get paid to recruit your friends Fun and Fast Paced working environment Closed major holidays (Easter, Thanksgiving and Christmas with adjusted hours Christmas Eve, New Years eve and New Years day) ADA Requirements/Physical Standards: Exposure to extreme temperatures based upon variable weather conditions inside and outside of the restaurant Must be able to stand and exert well‑paced mobility and reasonable range of motion such as bending, stooping, standing, walking, stirring, lifting to complete physical tasks related to responsibilities for up to ten (10) hours Able to safely respond in emergency situations to avoid imminent dangers to self and others Safely transport up to 30 pounds repetitively throughout a shift Ability to safely operate blenders, frozen drink machines, grills, fryers and other kitchen equipment as needed. Ability to safely place plates, utensils, pans and cases on both high and low shelves Safely work frequently in and prolonged exposure to a hot and damp environment. Safely work frequently in and prolonged exposure to a sub‑40 degree (F) environment Able to safely respond in emergency situations to avoid imminent dangers to self and others Must possess finger and hand dexterity for using small tools and equipment Ability to safely work in environment that includes wet floors, temperature extremes, and loud noise Ability to read, write, and communicate verbally and listen attentively to employees, guests, vendors, and visitors Ability to arrive on time for each scheduled shift and work throughout the shift (aside from legally required breaks) per the schedule and restaurant demands Ability to give appropriate notice for any need to deviate - in any way - from one's scheduled shift to the appropriate manager Requirements Must be at least 16 years old (under 18 requires a work permit) Legal right to work in the United States and provide proof Must have your own reliable source of transportation and be able to arrive to work on time Must be able to clearly communicate in the primary language of the work location Positive, energetic, “can do” attitude with the ability to work on your feet entire length of shift in a fast-paced environment Exhibit good manners, proper personal hygiene, and work successfully in a team environment Properly use safely operate and maintain restaurant equipment including but not limited to grill, freezer and all other cooking equipment Must be available on the weekends #J-18808-Ljbffr