Responsibilities
- Operate all kitchen equipment safely and efficiently
- Prepare food items according to established quality and safety standards
- Perform daily cleaning of equipment and facility areas
- Follow assigned work schedule with reliability
- Maintain brand image and comply with operational standards
- Deliver courteous and effective customer service
- Ensure consistent attendance, punctuality, and personal transportation to and from the workplace
- Keep the store clean and organized at all times
- Read, understand, and follow written instructions accurately
- Communicate clearly with customers and team members to take and process orders via phone and in person
- Perform basic arithmetic operations quickly and correctly, with calculator use permitted
- Input order and system data accurately using digital interfaces such as keyboards or touchscreens
Benefits
- Structured training with pathways for management advancement
- Flexible working hours
- Discounts on meals
- Eligibility for group health insurance based on qualifying criteria
Work Arrangement
On-site
Other
- Team members handle bulk deliveries arriving twice weekly or more, which include lifting ingredient and supply cases weighing up to 50 pounds from floor level and stacking them on shelves as high as 72 inches
- In-store temperatures vary from 36 degrees Fahrenheit in coolers to over 90 degrees in certain work zones
- Frequent shifts between hot indoor areas and cooler outdoor conditions
- Exposure to food-related odors and cooking fumes
- Contact with airborne cornmeal dust during food preparation
- Work performed in confined spaces, including a walk-in cooler
- Proximity to extremely hot surfaces and tools, including ovens exceeding 500 degrees Fahrenheit
- Risk of injury from sharp edges and moving mechanical components
