NOW HIRING WEEKEND CASHIERS

Summary:
The Cashier is responsible and accountable for one of the most important tasks in our concept. Cashiering and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork.
Job Expectations:
The Cashier will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team.
Duties:

Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities
Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination
Communicate to their immediate supervisor when additional training guidance and practice is needed
Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed
FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN
Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities
Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
Requirements:
Current student or high school diploma/GED preferred
Must be at least 16 years old
Availability to work EARLY MORNINGS, weekends, holidays
Ability to stand for long periods of time and work in a fast-paced environment
Ability to bend and stoop and lift 50 - 75 lbs. comfortably
Positive attitude while conducting any and all duties
Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view
Effective communicator with Teammates and the Restaurant Management Team
Excellent Time Management Skills
Transportation & Accessibility:
Must have reliable transportation to work
Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates

The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.