Team Member

About this position About Fuku Fuku® is a quick, chef-driven eatery from David Chang, known for its signature, craveable spicy fried chicken sandwich. Born in 2015 as part of Chang’s Momofuku family of restaurants, the “OG Sando” started as a secret menu item at Momofuku Noodle Bar in New York City’s East Village and has since grown into a national foodie favorite. Drawing culinary influences from Asian and Southern American flavors, Fuku embraces a bold, outside-the-box approach to both food and brand culture. Fuku is on a mission to provide quality, hand‑crafted food with a twist for everyone to enjoy anywhere. The company currently has 15 locations in major stadiums, arenas, and ballparks across the U.S., with additional dine‑in locations in South Florida including Coral Gables and West Palm Beach. Walk‑ins are welcome, but we encourage candidates to apply in advance. 407 S Rosemary Ave, CityPlace, West Palm Beach, FL About the role At Fuku, our Team Members are the heart of our brand. They are often the first connection guests make with our food, our people, and our culture, and they play a critical role in creating memorable experiences every day. Fuku is a quick‑service, chef‑driven restaurant concept, which means our Team Members are cross‑trained and play an active role in both hospitality and food execution. Unlike traditional restaurants, we do not have server or chef positions. Instead, our team works together across Front of House and Back of House to deliver exceptional food, genuine hospitality, and an efficient guest experience. This role is ideal for candidates with previous experience in quick‑service restaurants, fast‑casual concepts, food service, hospitality, customer service, kitchens, food preparation, or restaurant operations. Whether your background is primarily guest‑facing or kitchen‑focused, we’re looking for team members who take pride in their work, enjoy working in a fast‑paced environment, and are excited to learn multiple aspects of the business. As a Team Member, you’ll have the opportunity to develop skills across all areas of restaurant operations, including guest service, food preparation, food safety, quality standards, cash handling, cleanliness, and teamwork. Success in this role comes from bringing a positive attitude, a strong work ethic, and a commitment to delivering the quality and hospitality that define the Fuku experience. Responsibilities Back of House (BOH) Prepare and assemble hot and cold menu items following Fuku recipes, standards, and safety guidelines. Ensure proper storage, labeling, and rotation of all food items using FIFO procedures. Follow all food safety and sanitation procedures to ensure the safety of guests and team members. Keep all prep, cooking, and storage areas clean, organized, and fully stocked throughout the shift. Wash dishes and maintain the dish area as needed to support smooth BOH operations. Communicate clearly and proactively with supervisors regarding any concerns, product needs, or operational issues. Embody Fuku’s Mission, Vision, and Values in all team interactions and BOH workplace dynamics. Demonstrate the ability to learn and master all stations in the Fuku kitchen. Front of House (FOH) Bring Fuku’s Mission, Vision, and Values to life in every guest interaction. Greet each guest warmly and provide friendly, knowledgeable, and attentive service. Demonstrate a strong understanding of menu items, ingredients, and allergens. Share menu highlights and brand initiatives to create excitement and connection with guests. Answer guest questions with clarity and confidence, and escalate concerns to a supervisor when needed. Enter guest orders accurately into the POS system. Process credit card and cash payments with accuracy and care. Deliver orders to guests with both speed and accuracy. Assist with table touches to maintain a high level of hospitality and cleanliness in the dining area. Encourage guests to share feedback through Fuku’s in‑store or online channels. Ensure all FOH stations are properly set up, stocked, organized, and closed following daily checklists. Maintain respectful and proactive communication with supervisors and managers. Master the full flow of service to support smooth and efficient operations. Qualifications Must be 18 years of age or older. Ability to communicate clearly and understand the primary language(s) of the work location. Ability to read, follow, and execute recipes accurately. Basic knowledge of kitchen equipment, food preparation, safety, and sanitation practices is a plus. Valid Food Handlers Certificate is a plus. Strong ability to anticipate guest needs and deliver exceptional hospitality. Commitment to high‑quality service and strong food and beverage standards. Previous experience in fast casual, quick service, food service, or customer service is highly encouraged. Open availability is preferred, but not required. Consistent weekly availability and the ability to work weekends are essential. Training and Start Date New hires will begin onboarding and training on Monday, July 6, 2026 , which will serve as your official start date. New hires will participate in approximately one week of structured training designed to prepare the team for a successful restaurant opening. Additional restaurant opening preparation and practice shifts will take place throughout July in advance of opening. No restaurant opening experience is required; we provide training, support, and development to help every team member succeed. Pay Pay: $17.00 per hour + tips #J-18808-Ljbffr