What are the responsibilities and job description for the hiring SOB's (Son of a Butcher) cooks! position at FB - FOOD STALLS, LLC?
Job Description
Job Description
Summary
The Squad Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food Prep, Restaurant Cleanliness, and Teamwork.
Job Expectations
The Squad Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Squad Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Squad.
Duties :
- Follow the steps outlined in the SOB Training Program to learn new skills, duties, and responsibilities
- Abide by the rules and direction given by the Restaurant Management Squad and refrain from insubordination
- Communicate to their immediate Supervisor when additional training guidance and practice is needed
- Understand how each job responsibility impacts Guests, the Squad, and overall Restaurant Operations and success
- Greet Guests, process orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
- Work together with other Squad Members to prepare items on the SOB menu while following cooking instructions, safety procedures, and sanitary requirements
- Communicate effectively with Squad Members and Management to resolve any interpersonal issues as needed
- Use specific kitchen machinery / equipment such as ice cream dispensers, fryers, warmers, etc.
- Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing / sanitizing / disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, etc.
- Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
- Maintain a neat and tidy appearance by wearing a uniform and adhering to the SOB Uniform Policy
- Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities
- Are performance-oriented and performance-driven; understand performance expectations and are aware of performance results
Requirements :
Transportation & Accessibility :
