NIGHTS AND WEEKENDS MANDATORY
Grill, fry, and prepare all menu items according to standardized recipes and portion guidelines.
Take and prepare customer orders in a fast-paced, high-volume environment.
Ring all transactions accurately and efficiently into the POS system.
Coordinate cooking times to ensure all food items are served hot and together.
Break down and clean all cooking equipment and workstations at the end of each shift.
Maintain clean, organized, and sanitary food prep and service areas.
Ensure menus and counters are clean, well-stocked, and presentable at all times.
Complete daily opening and closing checklists as directed by management.
Communicate effectively with team members and guests to ensure excellent service.