Chill/Cold Kitchen Crew

Purpose of Job

Assemble, and present completed treat orders, including stocking, cleaning and maintaining all customer areas in a clean, safe, pleasant manner and to all restaurant safety and health code standards.

Essential Functions: (Based on customer flow, quality, service, cleanliness and value presentation to customers, a Treat Area Person is representing this restaurant to customers during entire shift.)

• Communicate clearly, quickly and politely with co-workers to ensure correct order is served to the customers.
• Prepare treat products following restaurant, health and safety standards and procedures quickly and accurately.
• Be pleasant and alert to customer needs. Properly and safely operate and maintain restaurant equipment including related chill equipment while following all health and safety standards.
• Work as a “team” member to assure constant and consistent quality, service, cleanliness and value to each customer.
• Clean work area, organize and stock needed items.
• Move various treat, paper and cleaning items from other sections of building (or outside building) to immediate work area.
• Stocks and executes proper rotation of products.
• Completes assigned prep work for stocking and set up of chill area.
• Controls food production process.
• Breaks down and cleans chill area thoroughly at the end of every day as assigned by a manager or shift leader.
• Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle, sweep, mop, stock and other cleaning tasks.
• Occasional need to be out of building (i.e., parking lot, freezer, trash container areas, etc.) for parking lot pick-up, trash removal and other maintenance and cleaning activities.
• Informs immediate supervisor promptly of all problems or unusual matters of significance.
• Performs other duties and responsibilities as requested by management staff or shift leaders.

Accountability

• Operates chill area in accordance with established PRIDE standards, policies and procedures.
• Responsible for quick, accurate and safe treat production process.
• Assists in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness.
• Maintains a positive working relationship with all restaurant employees to foster and promote a cooperative and pleasant working climate.
• Communicates all significant issues, both positive and negative, with management staff.

Qualification Standards

• Move cases of food/paper products, buckets of sanitizing liquid or cleaner, containers of up to 50 pounds up to 10 times per six-hour shift, stock ice in soft drink dispensers, use sanitizing solutions, stock all items used in customer service area.
• Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time.
• Travel quickly in customer service area as much as three times for each customer up to as many as 40 customers per hour of shift.
• Must be able to work in and out of different temperature ranges. Handling food/drinks/treats and food/drink/treat products constantly.
• Capability to stand for long periods of time.
• Ability to lift up to 50 pounds. Interact with the public and co-workers constantly during shifts.
• Clean up after all kinds of messy situations. Must be able to read order monitors. Recall and communication of products and contents.
• Practice established food handling procedures and meet any local health regulations.
• Exhibit and use good manners, proper personal hygiene, positive attitude, and promptness.