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Crew Member
Job Field: Government Jobs
Location: ALPINE, UT
Job Type: Full, Part
Location: ALPINE, UT
Job Type: Full, Part
JOB SUMMARY:
Employer is hiring for Alpine/Highland and West Valley locations To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ESSENTIAL FUNCTIONS The essential functions of the various crew member positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in at least three service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all "slow periods," it is customary for crew members to "bump and slide" in positions that do not compromise food safety. This process simply means that during certain periods, a crew member will work several positions within a short period of time while adhering to food safety standards. Delivering quality food orders within specified service time goals is fundamental to the nature of business. Each employee must be able to execute his/her position with a speed sufficient to contribute to the overall goals and objectives as defined by Service Excellence. OTHER REQUIREMENTS: AGE REQUIREMENT All employees must be at least 16 years of age and possess all documents and permits required by state and federal law. EDUCATION/EXPERIENCE Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience. OTHER All positions require long periods of standing without a break. Lifting and reach requirements are listed on each positional accountability below. POSITION ACCOUNTABILITIES All positions should be maintained at rush readiness standards through re-stocking and cleaning the immediate area during service breaks.
Employer is hiring for Alpine/Highland and West Valley locations To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ESSENTIAL FUNCTIONS The essential functions of the various crew member positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in at least three service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all "slow periods," it is customary for crew members to "bump and slide" in positions that do not compromise food safety. This process simply means that during certain periods, a crew member will work several positions within a short period of time while adhering to food safety standards. Delivering quality food orders within specified service time goals is fundamental to the nature of business. Each employee must be able to execute his/her position with a speed sufficient to contribute to the overall goals and objectives as defined by Service Excellence. OTHER REQUIREMENTS: AGE REQUIREMENT All employees must be at least 16 years of age and possess all documents and permits required by state and federal law. EDUCATION/EXPERIENCE Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience. OTHER All positions require long periods of standing without a break. Lifting and reach requirements are listed on each positional accountability below. POSITION ACCOUNTABILITIES All positions should be maintained at rush readiness standards through re-stocking and cleaning the immediate area during service breaks.
KEY REQUIREMENTS:
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