CASHIER - FOH - NOW HIRING!!

The Flame Broiler, Inc.•Montebello, CA

4d•$20 - $20•Onsite

About The Position

The Team Member Cross Trained Non-Cook plays a supporting role in maintaining The Flame Broiler, Inc.’s values, culture, and operating standards. Under the direct supervision of the General Manager and Assistant General Manager, this team member communicates and carries out the company’s brand vision and operational procedures. The role works across both back-of-house (BOH) and front-of-house (FOH) duties, supports guest service, assists and trains team members as directed, and follows company standards for safety, attendance, cash handling, and operations.

Requirements

Ability to perform the listed BOH food preparation, cooking, cleaning, dishwashing, and inventory duties.
Ability to use the POS system and accurately enter orders and complete transactions, including refunds and modifications.
Ability to provide timely, accurate guest service and communicate menu information, ingredients, allergies, substitutions, pricing, promotions, and customized orders.
Ability to follow company operating, service, cash-handling, attendance, and safety standards.
Ability to complete the company-approved Train-The-Trainer certification and train team members as directed.

Responsibilities

Prepare assigned products, including preparing and rotating protein for defrosting, preparing rice, and preparing and cooking vegetables.
Build bowls and plates according to company standards, using accurate portions.
Wash BOH dishes, organize and store small wares and equipment, prepare BOH stations, clean BOH areas, and put away and organize inventory.
Ensure the guest experience meets company standards, accurately enter orders in the POS system, and perform POS transactions such as refunds and modifications.
Expedite and fulfill orders accurately and promptly, and deliver meals to guests in a timely manner.
Follow FOH service steps and standards, build rapport with guests, and maintain professional relationships with loyal customers.
Communicate promotions and incentive programs, menu items and ingredients, allergy information, substitutions, pricing, and special requests to guests and team members.
Perform side work, including portioning sauces and condiments and preparing takeout order items; keep FOH areas clean and organized.
Assist other team members as needed and follow company attendance and punctuality procedures.
Complete the company-approved Train-The-Trainer certification and deliver team-member training as directed.
Know and follow company standards and policies, handle guest complaints during assigned shifts, follow cash-handling procedures, and adhere to the company injury illness prevention safety program.