Crew Member

PRODUCTION CREW MEMBER Own the line. Set the pace. Be the standard. At RPL McDonald’s, our kitchen is not a back room—it’s the engine of the entire restaurant. Our Production Crew sets the tone for speed, accuracy, safety, and pride. We don’t cut corners. We hold the line. We win together. If you take pride in staying sharp, working clean, and moving fast, you’ll thrive here. WHY THIS ROLE MATTERS The kitchen is where consistency happens—or doesn’t. You are responsible for building trust with every guest, one perfect order at a time. We don’t just want you to cook—we want you to own your station like it’s your name on the wall. This is where many of our best leaders start. If you’re ready to show up, work hard, and grow fast, we’ll match your effort with opportunity. WHAT YOU GET Pay: $20/hr Free meal every shift Monthly recognition and performance bonuses $100 referral bonus for every person you bring in who sticks Leadership development, training, and promotion opportunities Access to RPL McDonald’s training programs Flexible scheduling to support your outside goals WHAT YOU’LL DO Prep, cook, and assemble food to McDonald’s gold standard—every time Keep your station stocked, clean, and safe Work the grill, fryer, UHC cabinet, and prep table with discipline and speed Follow systems and communicate clearly with your team Rotate through stations to build versatility and reliability Execute open/close procedures and support peak-hour production WHAT YOU BRING You take pride in moving quickly, staying clean, and doing things right You show up on time, ready to work hard, every shift You’re consistent—even when no one’s watching You learn fast, stay coachable, and take ownership of your results You’re dependable under pressure and respectful in the kitchen You want to build skills and grow—whether it’s your first job or your next step THIS IS WHERE SERIOUS PEOPLE START WINNING This isn’t a filler job. This is where you learn how to move with urgency, take pride in precision, and hold the line under pressure. It’s where you get good—really good—at something that matters. We don’t hand out titles for showing up. We promote based on performance. Many of our best people started right here—on the grill, at the fryer, in the middle of the rush—and built their way up to become trainers, shift leads, managers, even department heads. Why? Because they showed discipline. They showed consistency. And they kept getting better. If you bring that kind of energy, we’ll invest in you. We’ll give you real training, clear standards, and honest feedback. You’ll gain skills that carry far beyond the kitchen: leadership, pressure management, communication, and accountability. This is a place where work ethic gets noticed, and where growth is real. If you’re ready to build something—this is the foundation. #J-18808-Ljbffr