Cook/Grill Staff

Responsibilities Execute all kitchen operations, ensuring all prepared foods meet restaurant safety and health standards. Cook, assemble, and wrap good items, and stock all needed products and preparation materials in a clean and safe manner. Communicate clearly, quickly, and politely with co‑workers to ensure the correct order is served to the customers. Quickly and accurately prepare food products following restaurant health and safety standards and procedures. Be pleasant and alert to customer needs. Properly and safely operate and maintain restaurant equipment including grill, fryer, freezer and other related cooking equipment while following all health and safety standards. Work as a “team” member to assure constant and consistent quality, service, cleanliness and value to each customer. Clean work area, organize and stock needed items. Move various food, paper, and cleaning items from other sections of the building (or outside) to the immediate work area. Stocks and executes proper rotation of products. Completes assigned prep work for stocking and set up of the grill area. Controls food production process. Breaks down and cleans the grill area thoroughly every day as assigned by a manager or shift leader. Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle; sweep, mop, stock and other cleaning tasks. Occasionally require out‑of‑building activities such as parking lot pickup, trash removal, and other maintenance and cleaning activities. Informs immediate supervisor promptly of all problems or unusual matters of significance. Performs other duties and responsibilities as requested by management staff or shift leaders. Additional Responsibilities Operate grill area in accordance with established standards, policies and procedures. Responsible for quick, accurate and safe food production process. Assist in the success of the restaurant by ensuring guest satisfaction through adhering to standards for quality, value, service and cleanliness. Maintain a positive working relationship with all restaurant employees and customers to foster and promote a cooperative and pleasant working climate. Communicate all significant issues, both positive and negative, with management staff. Requirements Minimum age: 16+ years old. Must have excellent customer service skills; exhibit good manners, proper personal hygiene, positive attitude, and promptness. Must be able to perform under pressure in a high‑volume restaurant, including moving and responding quickly for long periods of time. Must be able to travel quickly in the customer service area as often as three times for each customer, up to as many as 40 customers per hour of shift. Must be able to work in and out of different temperature ranges. Must be able to stand for long periods of time. Must be able to lift up to 50 pounds. Must be able to read order monitors, and recall and communicate product contents. Must practice established food handling procedures and meet any local health regulations. #J-18808-Ljbffr