FOH/BOH Team Member

Position Summary

The Team Member is responsible for providing excellent customer service, supporting food preparation, maintaining cleanliness, and ensuring efficient daily operations of the restaurant. This role requires teamwork, attention to detail, and the ability to follow food safety and health standards while contributing to a positive and welcoming environment for customers and colleagues.

Key Responsibilities

Customer Service

• Greet customers warmly and professionally upon entry.
• Take customer orders accurately and assist with menu inquiries.
• Ensure a positive guest experience by resolving concerns promptly and professionally.

Food Preparation & Safety

• Prepare egg rolls and other menu items according to standardized recipes and portion guidelines.
• Follow proper food handling, storage, and sanitation procedures in compliance with health department and company standards.
• Operate fryers and other kitchen equipment safely and correctly.

Operational Support

• Assist in maintaining inventory levels by notifying management of low stock or supply shortages.
• Assist in unloading deliveries and storing inventory properly.
• Maintain cleanliness and organization in the kitchen, food prep, and storage areas.

Cleanliness & Sanitation

• Clean and sanitize workstations, counters, cutting boards, and other surfaces regularly.
• Ensure proper cleaning and maintenance of kitchen equipment.
• Adhere to food safety protocols to maintain compliance with health inspections and food safety standards.

Team Collaboration

• Work cooperatively with coworkers and management to ensure smooth service during busy periods.
• Communicate effectively with team members to support operational goals.

Shift Duties

• Assist with opening and closing procedures as directed by the manager or shift lead.
• Operate POS system for order entry and payments when necessary.
• Help with setting up or breaking down the workspace for the day.

Qualifications & Requirements

Education/Experience

• Previous experience in food service is preferred but not required.
• High school diploma or equivalent is a plus.

Skills/Competencies

• Customer Service Skills: Friendly, approachable, and focused on ensuring customer satisfaction.
• Team Player: Ability to work well with others in a fast-paced environment.
• Food Safety Knowledge: Familiarity with food safety standards is a plus (training will be provided).
• Multi-tasking: Capable of working in a fast-paced environment while maintaining attention to detail.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 25 pounds.
• Comfortable working near hot surfaces, fryers, or other cooking equipment.

Preferred Skills

While not required, the following are valued:

• Previous experience in fast food or restaurant operations.
• Basic understanding of inventory management.
• Familiarity with cash handling and POS systems.

Work Conditions

Team Members will primarily work in kitchen and customer-facing environments. Work may involve exposure to heat, cold, and cleaning chemicals. Employees must adhere to proper PPE and safety protocols to minimize risks.

Career Path Opportunities

High-performing team members have opportunities for growth within the company, including:

• Advancement to Shift Lead or Manager roles.
• Training opportunities (food safety certification, leadership training, etc.).

Compensation & Benefits

• Competitive hourly pay based on experience and skill level.
• Opportunities for overtime as applicable.
• PTO, employee discounts, or other benefits as appropriate.

Working Expectations

Team members are expected to:

• Show punctuality and consistency in attendance.
• Maintain a positive and professional attitude.
• Uphold company food safety, cleanliness, and customer service standards.

Acknowledgment of Responsibilities

All team members will receive initial orientation and ongoing training on food preparation, HAZCOM protocols, proper sanitation procedures, and customer service expectations. This position may evolve based on operational needs.