Essential Duties and Responsibilities include the following. Other duties as
assigned.
- Regular and consistent attendance
- Responsible for food costs.
- Must be of legal age to sell and/or serve alcohol per state and/or local
laws.
* In charge of hiring, interviewing, scheduling and counseling any of the
kitchen team.
- Training and supervision of kitchen team.
- Ensuring guest satisfaction – smile, greet, and thank all guests.
- Take prompt, appropriate action to turn dissatisfied guests into repeat
guests
- Respond personally to guest questions and complaints
- Remain knowledgeable on all food menu items, including specials and
promotions
- Comply with all food safety rules, laws, protocols, and standards.
- Adhere and maintain all Health Department rules and regulations
- Train kitchen staff in specific stations and cross-train as needed
- Maintain kitchen staff levels to ensure there are always enough workers to
meet the demand while controlling labor costs
* Cook a variety of foods appropriately to maintain proper flavor and
appearance Measure and assemble ingredients for menu items
- Plate food according to proper procedures
- Keep updated on recipe changes
- Supervising kitchen maintenance, including minor repairs.
- Ensure that all food menu items are consistently prepared and served per
Regal’s recipes, portioning, and serving standards
* Properly store food items at appropriate temperatures; labels, date and sign
all products per require
- Rotate stock items as per established procedures
- Restock kitchen for subsequent shifts
- Collaborate with the managers, cooks, and servers to prepare meals timely.
- Report and maintain accurate inventory
- Ensure that the food prep area and kitchen are cleaned and sanitized at the
end of your shift
- Maintain a “clean as you go” approach throughout shift
- Responsible for completion of daily kitchen logs (cooling & reheating, food
temperatures, refrigerator/freezer temperatures and sanitizer solution)
- Knowledge of proper operation and cleaning of all related equipment
- Maintain proper use of all storerooms
- Maintain Proper use of all cleaning materials per SDS
- Knowledge of all opening, closing and in between show procedures
- Knowledge of all emergency, evacuation, and robbery procedures
- Knowledge and compliance of dress code
- Accurately tracking and reporting tips
- Knowledgeable of correct popper operation and emergency procedures
- Knowledge and compliance of dress code
- Maintain excellent personal hygiene
- Have completed or in the process of completing the management certification
program.
* Abide by all federal and state laws with regards to breaks and/or meal
periods
- Ensure lost and found items are handled in accordance with Regal policy
- Must be SDS trained
- Obtain food handlers card where applicable Obtain ServSafe Food Manager
Certification.
- Report any and all damages or maintenance issues to management
- Report any and all suspicious activity, persons, or items to management
immediately
- Reviewed and understand the Regal Operations Manual
- Required to read and understand training materials that will cover subjects
such as sexual harassment and discrimination.
Benefits:
Joining our team on a full-time basis means you'll enjoy a range of benefits
designed to support your health and well-being. Full-time employees are eligible
for medical and prescription coverage, with contributions from the company
towards the cost. Additionally, we provide Life insurance and Disability
insurance at no charge. Our benefits package extends to include Dental, Vision,
and Supplemental Life insurance options for both employees and their dependents.
We also offer Accident, Critical Illness, and Hospital Indemnity insurance.
Furthermore, you'll have access to vacation time and sick leave to ensure a
healthy work-life balance.
Our team receives the perk of enjoying free movie passes and discounted
concessions at any Regal location. Additionally, all team members are eligible
to participate in our 401(k)-retirement plan, with a company match once they
reach the age of 21 and have completed six months of service.
Qualifications:
To perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. The requirements listed below are representative
of the knowledge, skill, and/or ability required. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential
functions.
Education/Experience:
High School Diploma or equivalent (if not currently a high school student). Two
plus years’ experience as a cook or supervisor in the restaurant industry.
Previous experience as a supervisor or lead cook. Able to read and follow
standardized recipes and strong knowledge of proper food handling procedures.
Completion of cast certification program as a cast member and as a concessionist
or progress towards completion required. Completed any legally required state
or local training and obtain the required certificate. Completed the Regal
Responsible Beverage Server training on Regal Online University.
Servsafe or equivalent certification is required.
Language Ability:
Possess good public speaking, listen effectively, and respond clearly and
directly.
Fluent English is required, Spanish is a plus.
Math Ability:
Perform calculations with speed and accuracy and identify and correct errors.
Reasoning Ability:
Identify problems, gather relevant data, and note possible causes of problems.
Evaluate relevant information, recognize alternatives, and reach conclusions
based on evidence. Take action beyond what is necessarily called for. Perform
under pressure and/or opposition.
Computer Skills:
Proven experience with PC platforms and knowledge of basic office programs
including but not limited to e-mail, word processing and spreadsheets. Operate
copiers and other office equipment, devise and access different filing systems
and maintain attention to detail. Use tools and equipment with dexterity and
perform mechanical tasks as necessary.
Personal Skills:
Possess excellent communication skills with customers, co-workers, and
management. Establish goals, budget time and set priorities to achieve desired
objectives. Able to work as part of a team in a busy kitchen atmosphere.
Work Environment:
The work environment characteristics described here are representative of those
an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions.
The noise level in the environment is moderate, but at times levels do increase.
Physical Demands:
The physical demands described here are representative of those that must be met
by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions.
While performing the duties of this job the employee is frequently required to
stand for extended periods of time; work quickly; walk; sit; use hands to
finger, handle, or feel; reach with hands and arms and talk or hear. The
employee is occasionally required to climb or balance and stoop, kneel, crouch,
or crawl. The employee is regularly required to lift up to 60 lbs. The vision
requirements include: close vision, distance vision, peripheral vision, depth
perception and ability to adjust focus.
