1203 CREW PERSON-Cook

Description

L.P.T Retail Management Services, LLC is currently seeking friendly, enthusiastic individuals for crew person positions for a biscuit maker.

The Cook Team Member is responsible for performing a multitude of job duties to support the operation of the restaurant including interacting with guests, maintaining store cleanliness, working in a timely manner to prepare, cook, bag and serve food, and responsible for following restaurant safety policies and health regulations.

As a Crew Person you would be responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Crew Person provides each Guest with a positive Guest service experience, prepares quality food products according to standards, and keeps the restaurant clean, pleasant and safe for all Guests and employees.

ESSENTIAL FUNCTIONS:
The essential functions of the Crew Person position are denoted below in the following key areas:

TOTAL GUEST SATISFACTION
Consistently provides a quality product and Guest service experience that delivers total Guest satisfaction.

• Follows all Guest service guidelines and procedures; takes the appropriate action to ensure all Guest receive “SUPERSTAR Service.”
• Works assigned station(s) accurately and productively; cleans and stocks the station area(s); performs other cleaning duties as assigned.
• Ensures that all Guests receive hot, quality products; prepares, packages and delivers all products according to Menu Standards.
• Handles all food products according to company procedures; follows all company food safety, food handling and sanitation requirements, to ensure the health and safety of Guests and employees.

TRAINING AND DEVELOPMENT
Strives to improve personal skills and performance level.

• Follows the steps outlined in the CKE Crew Person Training Program to learn new skills, duties and responsibilities and to improve personal performance level.
• Communicates to immediate supervisor when additional training, guidance and practice is needed.
• Understands how each job responsibility in the restaurant impacts the Guests, other employees and overall operations.
• Keeps immediate supervisor informed of anything which might affect the Guests, other employees and overall restaurant operations.
• Is performance oriented and driven; understands performance expectations and is aware of performance results.

JOB EXPECTATIONS
Consistently meets job expectations to positively impact the sales and profits of the restaurant.

• Contributes to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work.
• Supports the goals, decisions and directives of the Restaurant Management Team ; performs additional duties and responsibilities as directed by management.
• Follows all company guidelines for food and cash controls, follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, equipment and facilities.

POLICIES & STANDARDS

• Follows and complies with all company policies standards, procedures and guidelines.
• Follows all safety, security and emergency policies and procedures; maintains a safe and secure environment for employees and Guests.
• Holds self accountable for the methods and processes used to perform all tasks and responsibilities and to achieve results.

CKE SHARED VALUES
Models and encourages CKE shared values.

• Is completely focused on and driven by the Guest.
• Is of high personal integrity and treats all employees with honesty, respect and dignity.
• Contributes to an environment of trust to ensure honest, open and direct communication.
• Is performance oriented and driven; understands performance expectations and is aware of performance results.

EDUCATION
Enrollment in high school; high school diploma or equivalent is preferable. Good verbal and written communication skills; is capable of communicating effectively with restaurant management, Guests and co-workers; bi-lingual skills a plus.

EXPERIENCE
Must be a minimum of 18 years of age.

SKILLS & ABILITIES:
Demonstrates and/or possesses the following:

• Ability to work with others (as a team).
• Ability to comfortably interact with all Guests.
• Ability to look at the restaurant operations (from a Guests viewpoint).
• Ability to meet performance standards for assigned tasks and duties.
• Ability to take initiative.
• Problem solving skills.

PHYSICAL ABILITIES:

• Stand for long periods of time.
• Work around heat.
• Work around others in close quarters.
• Move throughout the restaurant and observe restaurant operations and employee work performance.
• Able to lift 50 – 75 pounds comfortably.
• Work with various cleaning products.

• Provide excellent customer service. If two employees are on duty and only one is running a cash register while the other performs stocking or cleaning duties, all such work should be set aside if more than two customers line up at the register in operation; the second register should be opened immediately in order to provide fast and friendly service to the customer.
• Complete all shift duties as assigned.
• All employees are expected to safeguard the company's assets unless their own physical safety, or that of co-workers or customers, may be jeopardized:
  • Follow company policies with regard to cash control, proper safe operation.
  • Follow correct vendor check-in procedures.
  • Complete all end of shift paperwork.
• Pay immediate attention to any spill or other hazardous condition.
• Other duties may be assigned from time to time by the Store Manager.

Qualifications

• Ability to read, understand and write the English language at the eighth-grade level, including the ability to hear the spoken word.
• Eighth-grade level math competency in order to make change, complete shift reports, and account for numbers of a variety of products during vendor check-in.
• Sufficient visual acuity to check identification and process money orders.
• Ability to read and understand instructions for operating electronic cash registers, gas consoles, and other equipment.