Porter - Culvers - Three Initials.

JOB SUMMARY:

Provides superior maintenance to interior and exterior of restaurant timely and accurately.

ESSENTIAL FUNCTIONS:

1. Demonstrates sanitation and food safety practices consistently.
2. Checks over restaurant from previous close to ensure a safe and secure environment.
3. Completes daily jobs timely and accurately.
4. Completes weekly jobs timely and accurately.
5. Completes monthly jobs timely and accurately.
6. Maintains the appearance of the building exterior and grounds effectively, including landscaping and snow removal.
7. Follows company safety standards at all times and looks out for the safety of other team members and guests.
8. Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
9. 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.
10. Takes temperatures of required foods upon delivery accurately, providing documentation on the Quality Control/Safe Food Checklist.
11. Puts food order away accurately, ensuring proper stock rotation.
12. Maintains a basic working knowledge of the operation of all the equipment in the restaurant.
13. Completes scheduled maintenance on all restaurant equipment safely and correctly.
14. Duties completed by 10:30 to be ready to work in the kitchen during the lunch shift.
15. Reports possible areas of incomplete closing to opening manager.
16. 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.

PI252131887