COMPENSATION:
Starting at 9-11$+ per hour based on availability and experience, evaluations in May and November each year with 3.5% potential increase per evaluation
SUPERVISION RECEIVED
Receives direction and reports to the Shift Leader, Manager and the General Manager
ESSENTIAL JOB FUNCTIONS
Essential duties may include, but are not limited to the following;
Assemble and package menu items to company standards
Responsible for prepping all food items to company standards
Responsible for cooking, holding, and storing all food items to follow food safety guidelines
Assist in the front-of-house operations as necessary
Assist in unpacking and storing incoming inventory deliveries
Informs management when any back-of-house equipment needs service or inventory is needed
Responsible for cleaning kitchen and storage areas
Responsible for taking out trash
Responsible for cleaning and maintaining equipment to company standards
Responsible for cleaning all small-wares and dishes
Responsible for learning all Kitchen position including but not limited to:
Wing Station, Fillet Station, Breader Station, Flat Top Station, Sandwich/Salad Station, Expo Station, Prep Station, Dishwashing Station.
COMPENSATION CLASSIFICATION
Non-exempt
OTHER-ESSENTIAL JOB FUNCTIONS
Walking, standing or sitting for extended periods of time
Lifting a minimum of 50 lbs. overhead
Making observations
Communicating with others
Reading and writing
POSITION REQUIREMENTS
Work 9-28 hours per week (Part Time)
Work 28 + (Full time)
In-store training program completed (100% ZLC completion)
Working Conditions
• Restaurant environment; work with advanced kitchen and front-of-house operational equipment; hazardous conditions.
• Essential job functions may require maintaining physical condition necessary for standing, walking or sitting for prolonged periods of time.