Prep
$16 - $19 per hourCulver's (Vincennes)
Pay: $16-$19/hr (based on role and availability) Current Openings:
- Weekday Dayside Kitchen: Monday-Friday, 8:00 AM - 4:00 PM
- Weekend Kitchen Openers (morning shifts)
- Weekend Kitchen Closers: 4:00 PM - Close
- Daily Prep: 8:45 AM start
- Daily Porter: 8:15 PM start
- Demonstrates sanitation and food safety practices consistently.
- Checks food levels and adequately adjusts prep levels.
- Completes inventory of prep products daily to determine restaurant needs for the day.
- Sets up steam tables with hot held food items.
- Prepares vegetable and meat products using proper food safety procedures.
- Completes a freezer pull to have thawed product for kitchen use.
- Maintains prep workstations to ensure cleanliness and food safety.
- Completes laundry as often as needed.
- Follows company safety standards at all times and looks out for the safety of other team members and guests.
- Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
- Maintains cooler and freezer by rotating stock items using the First In-First Out method while monitoring shelf life and code dates.
- Takes temperatures of required foods multiple times a day, providing documentation on the Quality Control/Safe Food Checklist.
- Ensures cleanliness of cooler shelves and dishes.
- Cleans any soiled dishes that come from the process of prep.
- Duties completed by 10:00 A.M. to be ready to work during the lunch shift.
- Reports possible areas of incomplete closing to opening manager.
- Completes other miscellaneous tasks as assigned by the manager on duty.
- You must be 16 years of age or older to work in our restaurants
- Flexible schedule
- Reading and writing skills required
- Communicates with guests, team and management
- Maintains a sense of urgency
- Demonstrates trained food safety knowledge
- Work independently without supervision
- Reach, bend and clean surfaces regularly
- Work frequently in hot and cold environments
- 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 Occasionally
- 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.
- Be dependable
- Have a great attitude and enjoy serving others
- Respect all people
- Work when you are here
- Communicate
- Willing to Pursue Perfection
Vacancy posted 3 days ago
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