Pay Range: $19.25 - $20.50/Hour

Overall Responsibilities

Maintain a safe and sanitary restaurant in accordance with company procedures and policies. Prepare food and maintain restaurant sanitation throughout the shift.   

Key Areas of Responsibilities

• Follow assigned production lists accurately and efficiently
• Use manual or electronic appliances to prep and process food
• Store and label foods according to Health Department regulations and company policy
• Read, comprehend, and execute recipes
• Measure and weigh ingredients for recipes, understand Mise En Place
• Clean and Sanitize work area
• Stock restaurant supplies
• Make food orders and deliver to guests or package for Take Out
• Inform supervisors of any damaged or broken equipment
• Communicate any issues regarding food quality and/or the work environment
• Clean, sanitize, setup, and stock restaurant dining room, condiment station, back kitchen, and restrooms
• Setup, operate, and maintain the dishwasher station
• Clean exterior of restaurant including windows, parking lot, alleys and trash stations

• Read and adhere to all company policies and procedures
• Maintain a safe, clean, and sanitary restaurant
• Maintain a positive and friendly work environment
• Make suggestions on how to improve the overall restaurant operation
• Other duties as assigned

Qualifications

• Previous restaurant experience preferred
• Able to understand and speak basic English
• Must enjoy and be able to succeed in a fast-paced work environment
• Must pass Food Handlers course and test in compliance with CA state law requirements
• Fully documented to work in the U.S.

Physical Requirements

• Perform duties that require standing, walking, reaching, bending, stooping, wiping, twisting, climbing, lifting/carrying (up to 25 lbs. individually), and moving throughout the restaurant for 6-12 hours per shift, up to 6 shifts per week

Work Conditions/Hours

• Hours will vary in accordance with business necessity, including early morning, late evenings, weekends and/or holidays.
• Exposure to cleaning chemicals, noise, steam, and smoke.
• Works with hot, cold, and hazardous equipment typical of a restaurant kitchen as well as work with phones, and other office equipment