Porter/Maintenance

A Culver's Porter is a vital early-morning position responsible for ensuring the restaurant is clean, safe, and fully operational before opening. Key duties include deep cleaning (floors, ceilings, walls, walk-in cooler, walk-in freezer), maintaining exterior grounds, unloading food trucks, and managing inventory rotation. They work independently and require strong attention to detail.Key Responsibilities:Maintenance: Deep cleaning the restaurant, including deck scrubbing floors, cleaning vents and ensuring the interior/exterior are spotless.Inventory Management: Unloading, organizing, and rotating stock in the cooler, freezer, and dry storage using the First In-First Out (FIFO) method.Safety & Compliance: Following sanitation guidelines, monitoring food temperatures, and maintaining a safe working environment.Team Support: Assisting with various tasks as needed to prepare the team for a successful day.Qualifications:Dependability: A strong, reliable work ethic with the ability to work early morning hours. Independence: Ability to work alone with little supervision.Physical Stamina: Able to stand, walk, and lift/carry 10#-50# regularly.Skill Set: Mechanical aptitude is a plus, along with strong time-management and cleaning skills.Porters are considered the "early bird" team members who set the stage for a great guest experience.*This position IS NOT for high schoolers*

1. Works independently constantly
2. Demonstrates sanitation and food safety practices consistently.
3. Checks over restaurant from previous close to ensure a safe and secure environment.
4. Completes daily jobs timely and accurately.
5. Completes weekly jobs timely and accurately.
6. Completes monthly jobs timely and accurately.
7. Maintains the appearance of the building exterior and grounds effectively, including landscaping and snow removal.
8. Follows company safety standards at all times and looks out for the safety of other team members and guests.
9. Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
10. Reports possible areas of incomplete closing to opening manager.
11. Completes other miscellaneous tasks as assigned by the manager on duty.

• Flexible schedule
• Reading and writing skills required
• Communicates with guests, team and management
• Maintains a sense of urgency
• Demonstrates trained food safety knowledge
• Sweep, mop and scrub using hazardous materials
• Work independently without supervision
• Reach, bend and clean surfaces regularly
• Work frequently in hot, cold and damp environments
• Works both in and outdoors
• Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs or less Constantly
• Lift / carry 11-20 lbs Constantly
• Lift / carry 21-50 lbs Frequently
• Lift / carry 51-100 lbs Frequently

• COMMUNICATION: Verbal and written communication is timely, clear, concise; delivers ideas for solutions with problems; communicates well with team members and guests.
• CHANGE MANAGEMENT: Supportive of change; reacts quickly and appropriately; accepts direction and constructive feedback.
• DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues and seeking solutions to problems and challenges; gathers appropriate information.
• INNOVATION &CREATIVITY: Seeks new ways to improve efficiency, effectiveness, quality; offers suggestions and solutions to obstacles and challenges.
• PLANNING: Organized and able to establish priorities; delivers the desired results; manages multiple deadlines and priorities with a professional attitude. Recognizes priorities and responds with a sense of urgency. Follows procedures and policies in planning and executing job responsibilities.
• COOPERATION: Supports fellow team members and is cooperative in providing excellent guest service.
• QUALITY OF WORK: Delivers quality work on time at the desired standards. Performs work duties in support of safety and security policies.
• ACCOUNTABILITY: Delivers results on time and at the quality level promised. Is punctual and ready to begin work assignments. Delivers quality work product using resources and time allocated.

• Monday to Friday
• 8 hour shift

• Employee discount
• Paid training