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Swensons Galley Boy Team Member Opportunity

In 1934, "Pop" Swenson had a dream. He wanted to offer people the best possible hamburger, made with fresh beef, while also differentiating himself from the competition to not just be another burger joint.

Since then, our famous Galley Boy has won multiple awards and we continue to grow rapidly, along with our food trucks and virtual kitchens.

Our business is expanding at a rapid pace and, as a result, we need dynamic and enthusiastic people who share our passion for excellence to join our growing team. If you have the internal drive to surpass yourself each day, stand out among others, and enjoy making new friends, you might be a natural SWENATIC, and we want to meet you!

Essential Responsibilities of the Position

• Prepare and cook menu items following recipes, temperature standards, and Swensons quality standards.
• Maintain punctuality and flexibility with work schedules.
• Ensure that the temperature, packaging, appearance, presentation, and service of all menu items meet operational standards.
• Provide prompt and friendly service to customers and team members at all times.
• Comply with all Swensons safety regulations.
• Promote and follow Swensons core values and mission at all times.
• Perform other job-related duties as needed, including cleaning duties and cross-training in different areas.

Benefits

• Flexible schedule (must work at least 20 hours per week to qualify).
• Weekly pay.
• No prior experience required; we train you.
• Potential for hourly wage increases within the first 30 days of employment.
• Opportunities for career growth and professional development.
• Discounted food every day.
• Up to 70% off for employees at over 60,000 partner restaurants, theme parks, hotels, sports events, and concerts.
• Competitive referral program where you can earn money by recommending friends.
• Fun and dynamic work environment.
• Closed on major holidays (Easter, Thanksgiving, and Christmas), with adjusted hours on Christmas Eve, New Years Eve, and New Years Day.

Physical Requirements and ADA Compliance

• Exposure to extreme temperatures due to varying weather conditions inside and outside the restaurant.
• Ability to stand and maintain constant mobility, including bending, stooping, walking, mixing ingredients, and lifting objects to perform physical tasks related to the job for up to ten (10) hours.
• Ability to respond safely in emergency situations to avoid immediate risks to self and others.
• Ability to safely transport up to 30 pounds repeatedly during the shift.
• Ability to safely operate blenders, frozen drink machines, grills, fryers, and other kitchen equipment as needed.
• Ability to safely place dishes, utensils, trays, and boxes on high and low shelves.
• Ability to frequently work in hot and humid environments.
• Ability to frequently work in environments with temperatures below 40 F (4 C).
• Manual dexterity and coordination of fingers and hands to use small tools and equipment.
• Ability to safely work in environments with wet floors, extreme temperatures, and high noise levels.
• Ability to read, write, verbally communicate, and listen attentively to employees, customers, suppliers, and visitors.
• Ability to arrive on time for each scheduled shift and work throughout the entire shift (except for legally required breaks), according to the restaurants operational needs.
• Ability to notify the appropriate manager with adequate advance notice of any need to modify or miss a scheduled shift.

Requirements

• At least 16 years of age (minors under 18 require work permission).
• Legal authorization to work in the United States and ability to provide proof.
• Reliable personal transportation and ability to arrive at work on time.
• Ability to communicate clearly in the primary language of the workplace.
• Positive, energetic, and solution-oriented attitude, with the ability to stand for the entire shift in a fast-paced environment.
• Demonstrated good manners, proper personal hygiene, and ability to work successfully as part of a team.
• Ability to safely use, operate, and maintain restaurant equipment, including but not limited to grills, freezers, and other kitchen equipment.
• Availability to work weekends.