Food Champion

Position Title: Taco Bell Food Champion Department: Taco Bell Operations, Prepared By: Human Resources Location Purpose Performs a variety of duties which may include the duties of a Register Person, Drive-Thru Cashier, Oven Prep - Cook, Foodline Preparer, Receiving & Stocking, and Lot Person. Key Accountabilities Prep Responsible for all required preparations for days business as pre-determined by sales trends and usage calculations. Prepares all sauces, fresh vegetable prep, prep of meat, chicken, steak, sour cream, salsa, peppers, shredded cheese, cheese sauce, and personal pan pizzas. Complies with all portioning, quality standards, rules, policies and safety procedures. Selects and transports raw items to work area and back. Stores finished products to proper places. Selects proper equipment and utensils to prepare items as procedures require - knives, whips, anliker, bun-o-matic, portion cups, pitchers, bus tubs, rethemilizer, fryer, and oven. Responsible for maintaining sanitary and safe kitchen work stations. Foodline Preparer Sets up the food production line by checking the steam table, counter, bevles cabinets, and line refrigeration to ensure they are properly stocked prior to the meal production period. Checks all stations (drink station, foodline) for presence of appropriate small equipment, assembly materials, and stock levels. Monitors all food production areas for safety and sanitation practices and procedures. Checks for cleanliness and orderliness and provides direction/takes action as necessary. Sets up build to levels to ensure proper inventory levels are available, and calls to backup or replenish items as necessary. Reads order on videos as they appear. Calls out specials/missing items to line stations to ensure fast service. Tracks preparation time on all orders, checks finished product for product degree of doneness and appearance, passes on items and order tickets to assemblers. Controls flow of work, determines when to call out orders to production personnel, and calls more people for customer service based on volume and individual employee's capacity to handle production. Monitor bottle-necks and take appropriate action to resolve. Checks assembler's work for quality and attractiveness of product and presentation. Weighs for proper portioning on items. Periodically monitors production to see which individuals need assistance, checks food and materials supplies, takes action as necessary. Communicates clearly an efficiently to food production personnel, receives information and feedback from them on their needs, and takes action on observation and information received. Cleans and sanitizes workstations on an ongoing basis during meal preparation periods and at the end of the meal period. Monitors work of kitchen staff in the completion of their close-down duties and responsibilities. Receiving & Stocking Responsible for the receipt and storage of all food, supplies and materials received in the restaurant using proper Taco Bell procedures. Receives all food, supplies, and materials. Checks all incoming items for count, quality and specification. Ensures that items are received and stored at the proper temperatures. Maintains the completion and compliance of all delivery and inventory records as defined by proper Taco Bell procedures. Keeps all storage areas and inventory in a neat and orderly fashion. Maintains the quality of the restaurant products by ensuring that all inventory are dated properly before storing to effect proper FIFO usage. Maintains the safety of the restaurant by ensuring that all storage areas are free of hazardous conditions. Health and Safety - Self Ensures that safety is a priority for all employees. Act in a safe manner and do not put self or others at risk. Safety is everyone's responsibility. Take reasonable care for your own health and safety at work, and that your actions/omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers) Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures. Advise manager of any/all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety. Other Functions Performs other duties as assigned. Decision-Making Daily restaurant operations RBD Group and Pizza Hut Brand strategy, mission and values Parameters for Success Complete all essential functions Execute Team Member duties safely Trained in compliance Guests, in-store operators, operations management Competencies + Professional Job Profile Competencies Professional Job Profile Abilities, Knowledge, and Skills Demonstrated ability to understand and implement written and verbal instructions and formulas. Must be able to perform simple arithmetic relative to inventory value calculations. Must be able to speak, read, write and understand the primary language used in the work location. Working Conditions Minimal hazards. General restaurant environment. Qualifications Previous food production experience preferred. Physical and/or Medical Requirements Must obtain a Tuberculosis Clearance Certificate. Must have sensory capabilities to select quality of sauce. Must have finger dexterity to use some utensil tools. Position requires well-paced mobility for periods minimum of four (4) hours in length. Requires standing and walking for the entire workday. Must be able to bend and stoop on occasion. Must have the ability to lift up to 50 lbs. occasionally. Must possess visual acuity. This Position Description summarizes the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee. #J-18808-Ljbffr