Individuals will be responsible for various tasks such as line serving, busing tables, washing dishes, pots, and pans, mopping floors, cleaning equipment, cleaning restrooms, backing serving lines, cleaning back dock areas, and cleaning around facilities and windows.

Candidates must be able to carry out and fulfill all tasks given to them independently and in a timely manner. Must be capable of lifting up to 50 pounds, bend, stoop, grasp and stand up to 4 hours per shift.

Individuals must possess basic math skills and have the ability to handle money accurately. Must be able to stand and exert well-paced mobility for a period of up to 4 hours per shift.

Candidate must be able to interact with customers while providing good customer service in a fast-paced environment. Ensure an accurate accounting of all transactions, collections, and disbursements. Receives & counts cash drawer at the beginning of the shift. At the end of the shift, you are responsible to verify all returned cash and documents.

You may be tasked with other responsibilities as designated by management. Must be capable of lifting up to 50 pounds, bend, stoop, grasp, and stand up to 4 hours. Must be able to pass the anti-robbery training course annually.

Individuals will be responsible for the preparation of all food items listed on the daily menu including, meats, soups, sauces, gravies, vegetables, starches, short-order items, sandwiches, grilled items, breakfast items & salads.

All other tasks will be explained during the interview or while in training. They will follow all recipes without exception. They will be accountable & sign for all subsistence they receive/prepare.

They will be responsible for cleaning their own equipment and area of responsibility. Must be capable of lifting up to 50 pounds, bend, stoop, grasp, and stand up to 4 hours per shift.

Individuals will be tasked to assist in the process of ordering/receiving subsistence through NET-Chef’s Crunch time information system. Must be thoroughly familiar with proper storage techniques, how to conduct inventories, and FIFO (first in/first out) procedures. Inspect food being delivered by vendors and take the temperature of products. Individuals will be responsible for maintaining storage areas and refrigerators to ensure storage units and refrigerators are in a sanitary condition at all times. Also, take temperatures of product and refrigeration units.

They will issue subsistence to the food preparation area and after the meal is over, return unused items to their proper storage area then give accurate counts to management of what items were issued for each meal. Conduct an inventory twice(2x) a month. Must know how to enter information into the computer system. You will be given other tasks by Supervisor or by the Manager.

Must be able to stand/sit and exert well-paced mobility for a period of up to 4 hours and be able to lift up to 75 lbs, bend, stoop, grasp, and stand for up to 4 hours. Must be 21 years of age and have a valid Driver’s License.

Having your own vehicle is preferred. A background check will be performed for security clearance, which is needed to be issued a CAC card.