INVENTORY CREW MEMBER

The Crew Member works productively as part of the restaurant team and performs their job responsibilities in such a way that all the products they make are of high quality and customers they serve are satisfied.

PERFORMANCE RESULTS:

Serves customers according to the Ten Customer Service Standards, the Five Priority Guidelines, the Remedy Process, and the telephone and front counter procedures.
Prepares high quality products consistently by following Little Caesars recipes, specifications and procedures as described in the STARS materials and as shown on the station job helpers.
Displays the proper image as outlined in the Little Caesars Orientation and Training Handbook and/or as directed by the management staff.
Cleans and organizes work stations and other assigned areas to help maintain the standards for restaurant image as outlined in the Little Caesars Orientation and Training Handbook and/or as directed by the management staff.
Practices safety and security procedures as defined in the Little Caesars Colleague Orientation and Training Handbook and/or as directed by the management staff, and by government agencies.
Follows Little Caesars' policies, procedures, and standards of conduct as outlined in the Little Caesars Orientation and Training Handbook and/or as directed by management.
The Crew Member receives direction from the restaurant management team and Little Caesars training materials to effectively perform their job. Crew Members will practice the established procedures and use the proper tools associated with taking and preparing customer orders. All Crew Members must be proficient at each of the P.Crew Members need to work in cooperation with other Crew Members and management to achieve restaurant goals. Due to the nature of our business, Crew Members will be scheduled according to our business needs and therefore no guarantee of hours can be made. Task Analysis
Due to the active role the Crew Member plays, this position requires physical work such as:

• The ability to control and utilize equipment safely and correctly; i.e. the sheeter machine, vertical cutting mixer (must be 18 years or over), the sauce ladle, cheese cups, pan grippers, spatula, pizza and dough cutter, different types of knives, can opener, pastry brush, scales, microwave, telephone, cash register, etc.
• The ability to apply pressure to cut through and to clean products.
• The ability to count, separate and weight all types of food products and inventory items.
• The ability to communicate to customers and co-workers (i.e., reading, speaking, hearing, writing).
• The ability to process and complete customers orders.

Previous retail or customer contact experience preferred.