Complete opening and closing checklists.

Prepare a variety of food items for cooking in a variety of other kitchen equipment.

Understand and comply consistently with our standard portion sizes, cooking methods,
quality standards and rules, policies and procedures.

Handle, store and rotate all products properly.

Maintain a clean and sanitary work and service area including tables, shelves, walls,
oven, and refrigeration equipment.

Take food orders from guests; accurately enter orders in our point-of-sale system which
relays orders to the kitchen.

Accept payment, process credit card charges or make change accurately.

Handle phone orders with professionalism and accurately collect information needed to
complete order.

Be available to fill in as needed to ensure the smooth and efficient operation of the
restaurant as directed by the restaurant manager or immediate supervisor.

Promptly report equipment and food quality problems to Manager.

Inform manager-on-duty immediately of product shortages.

Customer and personal service, food production, basic math, cooperation, attention to detail, adaptability.

Be neat and practice good hygiene, willing to work on your feet for a full shift, be coachable and have a great attitude.

Up to 30lbs, team lifts as necessary.