Perform daily maintenance tasks including but not limited to filtering of fryer

system; cleaning and maintaining grill; cleaning condensers of equipment and roof

units; maintenance of all restaurant equipment; general daily cleaning tasks;

organization of stock and prep areas. Provides superior maintenance to interior

and exterior of restaurant timely and accurately.

ESSENTIAL FUNCTIONS:

• Demonstrates sanitation and food safety practices consistently.
• Checks over restaurant from previous close to ensure a safe and secure environment.
• Completes daily jobs timely and accurately.
• Completes weekly jobs timely and accurately.
• Completes monthly jobs timely and accurately.
• Maintains the appearance of the building exterior and grounds effectively, including landscaping and snow removal.
• Always follows company safety standards 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.
• Puts food order away accurately, rotates stock in cooler, freezer and dry storage area using the First In-First Out method while monitoring shelf life and code dates.
• Takes temperatures of required foods upon delivery accurately, providing documentation on the Quality Control/Safe Food Checklist.
• Maintains a basic working knowledge of the operation of all the equipment in the restaurant.
• Completes scheduled maintenance on all restaurant equipment safely and correctly.
• Duties completed by 10:30 to be ready to work in the kitchen during the lunch shift.
• Reports possible areas of incomplete closing to opening manager.
• Completes other miscellaneous tasks as assigned by the manager on duty.

QUALIFICATIONS

• Flexible schedule
• Reading and writing skills required
• Communicates with guests, team and management
• Maintains a sense of urgency
• Demonstrates trained food safety knowledge
• Climb up and down a ladder to a height of 25 feet
• Sweep, mop and scrub using hazardous materials
• Work independently without supervision
• Reach, bend and clean surfaces regularly
• Work frequently in hot, cold and damp environments
• Works both in and outdoors each 50 percent of the time
• Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns

PHYSICAL ABILITIES

• 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. Frequently

TEAM MEMBER PERFORMANCE SUCCESS FACTORS

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.