What are the responsibilities and job description for the KITCHEN STAFF position at Bear s Restaurant Group?
JOB SUMMARY
A Line Team Member is dedicated to delivering an outstanding guest experience by expertly preparing, cooking, and serving side options promptly and in accordance with company standards and recipes within a fast-paced quick-service restaurant environment. They are also responsible for providing accurate and efficient support at the cashier and to-go stations, ensuring seamless and timely service for every guest.
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PRIMARY RESPONSIBILITIES
- Food Safety and Cleanliness: Practice safe food handling and maintain cleanliness at all times.
- Food Preparation: Follow company standards to portion and prepare menu items accurately based on guest choices. Cook and prepare side dishes according to pars and management instructions.
- Shift Readiness: Set up the line at the beginning of the shift and ensure backups are stocked for service and for the next shift.
- Menu Knowledge: Maintain strong knowledge of the menu, including ingredients and preparation methods. Provide menu suggestions and explanations to guests when asked.
- Guest Interaction: Engage with guests following B.E.A.R Hospitality method. Interact with guests in a friendly and approachable manner, maintaining appropriate volume and composure in crowded environments. Communicate directly with guests to ensure they feel welcome and at ease.
- Team Communication: Coordinate with other team members to ensure order accuracy and overall guest satisfaction.
- Point-of-Sale Operations: Accurately input orders into the POS system, handle cash transactions, make change, and process credit card payments.
- Phone Etiquette: Answer calls professionally according to company standards, handle questions, take to-go and small catering orders, place guests on hold appropriately, direct calls, or take detailed messages when necessary.
- Workstation Maintenance: Keep the workstation clean, organized, and stocked throughout the shift.
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WORK SCHEDULE
Flexibility is essential, as evening, weekend, and holiday availability are required to meet the demands of the restaurant. Additionally, Line Team members must ensure their availability aligns with and supports the operational success of the restaurant.
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SKILLS REQUIRED
- High school diploma or equivalent preferred, and/or at least 1 year of experience in a related industry.
- Excellent communication abilities with a friendly and polite demeanor.
- Solid understanding of commonly-used concepts, practices, and procedures within a restaurant environment.
- Strong interpersonal abilities with a collaborative, team-oriented mindset.
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CERTIFICATIONS/TRAINING REQUIRED
- Successful completion of company training program.
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PHYSICAL REQUIREMENTS
- Prolonged periods of standing, walking, bending, and twisting while managing and executing restaurant operations.
- Ability to lift and carry items weighing up to 50 pounds, including tables, equipment, food and event supplies.
- Frequent use of hands and fingers is required for various tasks essential to restaurant operations, such as handling knives, operating a combi oven, and other related duties.
- Effective verbal and written communication skills, essential for interacting with staff, guests, and event partners.
- Strong visual acuity for reading and analyzing data on computer screens, event layouts, or printed documents.
- Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of restaurant and event settings.
- Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils.
- Withstand exposure to and work with cleaning chemicals.
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the
individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.
