Hey Day Market - Crew Member 1st & 2nd Part Time and Full Time Available - Food Halls

CREW MEMBER

The Crew Member is responsible for serving all products with friendly, individualized attention towards each customer by taking orders to customer specifications. Operate Point of Sale System, and work with credit card machines. The Crew Member may field customer complaints or questions, as well. Crew Members also assist in prepping and serving food and/or beverages as well as cleaning the restaurant stall areas during a normal shift. Crew Members work to maintain good customer relations and speedy delivery of all food & beverages. The Crew Member fulfills any other duties the manager, assistant manager or supervisor assigns and represents Ithaka Hospitality Partners and The Hey Day Market Food Hall in a professional manner.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time spent performing each function to be solely determined by the manager/supervisor based on the specific requirements of the Food Hall.

• Properly rotate food products in order to keep spoilage and waste to a minimum.
• Ensure that all equipment in the work area is properly cleaned.
• Perform other duties as required, i.e., special orders/prepping, cleaning, trash removal etc...

Abilities

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
• Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
• Ability to follow plating guidelines.
• Can properly follow all processes that are in place.
• Ability to communicate in English with guest, co-workers and management to their understanding.
• Can fill out all requisitions properly.
• Ability to be a clear thinker, remain calm and resolve problems using good judgement.
• Ability to work well under pressure.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to perform job functions with attention to detail, speed and accuracy.
• Can follow all rules and regulations in the employee handbook properly.
• Ability to maintain a clean, neat and organized work environment.
• Properly rotate product in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Can organize and set up workstation fast and efficiently and teach these to the team.
• Rotate, label and date all food on station.
• Provide coverage for all service times for Khoodles and Loud Roots as needed.

Tasks

• Follow sanitation practices, standards, and regulations.
• Check the quality of raw or cooked food to ensure that standards are met.
• Preparation, cooking, garnishing, or presentation of food.
• Wash Dishes and clean the kitchen.

Knowledge

• Food Production - Knowledge of techniques and equipment for production of menu items preparation, including storage/handling techniques.
• Production and Processing - Knowledge of raw materials, production processes, and quality control.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Mathematics - Knowledge of arithmetic, algebra, geometry, statistics, and their applications. Knowledge of computer basic mathematical calculations.
• Food handling certificate.

Skills

• Coordination - Adjusting actions in relation to others' actions.
• Speaking - Talking to others to convey information effectively.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Work Activities

• Training and Teaching Others - Identifying the educational needs of others, supporting the training programs, and teaching or instructing others.
• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
• Coaching and Developing Others - support Chef in the development of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Communicating with Supervisors, Peers, or Subordinates - Providing information to the Chef, coworkers, and subordinates by telephone, in written form, e-mail, or in person.