Job purpose

To provide the best possible dining experience for every Guest. By delivering excellent customer service and quality in every product we offer, and by addressing the Guests’ needs and anticipating their requests. Always recognize each and every Guest.

Key responsibilities and accountabilities

• Set up sanitizer buckets for the kitchen.
• Assist with keeping kitchen, storage areas, and equipment clean.
• Wash and sanitize pots and pans throughout shift.
• Assist kitchen staff with receiving and storing incoming products.
• Perform deep cleaning tasks as assigned by the manager.
• Keep back door area clear of cardboard and trash both inside and outside.
• Sweep and mop kitchen floors.
• Empty trash as assigned.
• Perform any additional tasks that is requested by a member of the Management Team

Southern Foodservice Management Standards

• Be friendly, courteous & smile at all times
• Remember nothing is more important than our guests
• Keep areas clean and stocked at all times
• Remember our goal is to take care of our guests
• Use safe food handling procedures at all times
• Always wear clean uniform (top, pants hat, apron and nametag)
• Perform any additional assignments requested by manager
• Clean uniform: Top, pants, hat or hairnet, apron and nametag must be worn at all times when in the workplace.

Physical Requirements

• Posture: Standing 40%, walking 60%
• Strength: Lift up to 50 lbs.
• Movement of Objects: Moderate Lifting, Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent