Bar Quality Coordinator

Position Statement

Responsible for keeping the food in buffet bar in proper operational serving order. Makes sure the food bar is fully stocked, and clean to ensure our guests have an excellent restaurant experience.

Primary Activities

• Sets up and maintains the food bar by the approved diagrams and in accordance with established procedures.
• Ensures bar is always stocked with fresh food. Ensures that the food bar area is kept fresh and clean and watched according to Shoney’s established standards of cleanliness and sanitation.
• Is completely familiar with and follows correct prep procedures for bar food items.
• Organizes, stocks and keeps the back-up bar area clean according to the diagrams provided.
• Assists kitchen staff with food preparation when needed.
• Performs changeover procedures at prescribed times, always adhering to Shoney’s safety practices.
• Contributes to maximizing profits through controlling waste.
• Possesses knowledge of all food bar products.
• Communicates the highest regard for courtesy professionalism to guests and coworkers.
• Maintains familiarity with and follows all policies and procedures of the job as a Shoney’s Team Member.
• Must present a professional appearance in accordance to Shoney’s established uniform standards.
• Maintains regular and predictable attendance.
• May back up food prep positions as needed.
• Performs other essential job tasks as assigned by the manager in charge of the shift.

Education and Experience

Required

• Must be at least 18 years of age to operate food preparation equipment.
• Basic communication skills sufficient to understand and execute instructions.
• Excellent interpersonal skills and the ability to interact positively and professionally with all coworkers and guests at all times.
• Knowledge of and experience with basic food handling and sanitary guidelines.
• Ability to organize work, perform multiple job tasks and maintain composure during peak operational periods.
• Preferred candidate will have prior experience as a cook or in food service and/or preparation in a family dining restaurant

Physical Requirements

• Continuously utilizes near vision, color definition, speech, hearing, manual/bi-manual dexterity.
• Reaches at, above and below shoulder level frequently.
• Uses fine motor skills.
• Frequently lifts/carries, pushes and pulls up to 30 lbs, stands and walks.
• Occasionally bends and twists at waist, stoops, squats, kneels, and lifts/carries, climbs ladders or step stools, pushes/pulls up to 50 lbs.

Work Conditions and Hours

• Normal commercial kitchen/restaurant working conditions.
• Frequently exposed to extreme heat while utilizing cooking equipment, sharp utensils and works closely with others; occasionally exposed to extreme cold, wet/humidity, noise/vibration, fumes, odors, dust, mist, cleaning chemicals.
• Occasionally works outside. Hours vary according to assigned shift, including weekends and/or holidays, opening or closing shifts.