Position: Team/Crew Member

Immediate Supervisor: Manager on Duty (MOD)

Status: Nonexempt

Position Summary: This position performs basic operational duties to provide quality products and service to guests.

Essential Job Duties:

Perform station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as assigned to meet operational standards
Comply with all company policies, procedures, and operational standards
Perform regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards
Regular attendance

ADDITIONAL DUTIES:

Report customer or employee complaints/issues to MOD
Move and stock food product weighing up to 50 pounds
Perform other job-related duties as assigned or required

Time/Shift Expectations: Irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

Knowledge/Skills
General restaurant or retail knowledge
Basic math and reading skills
Effective verbal and written communication skills
Ability to follow directions
Multi-tasking skills

Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions

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