Cocinero para Noches y Fines de Semana

Cafe Express•Houston, TX

26d•$11 - $13•Onsite

About The Position

Team Member STATEMENT OF PURPOSE Utilizing knowledge of positional skills, customer service and courtesy, health and safety regulations and all Cafe Express food safety, safety and security and employee policies and procedures; the crew member is responsible for providing quality products and service in a clean and safe environment to each and every customer. QUALIFICATIONS 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 ability 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 service positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in all the 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 rotate into the other service positions that do not compromise food safety. This process simply means that during certain periods, a crew member may work several positions within a short period of time while adhering to food safety standards. Delivering quality food within specific service time goals is fundamental to the nature of Cafe Express business. Each employee must be able to execute his / her position with a speed sufficient to contribute to the overall goals and objectives of the company. OTHER REQUIREMENTS DEPENDABILITY As a member of a team, it is necessary that all crew members arrive at work on time for their scheduled shifts. Absences must be held to a minimum and all "call-off" procedures must be strictly followed. CUSTOMER RELATIONS All crew members must understand and demonstrate good "people skills" in dealing with customers. Prompt, friendly, courteous service, delivered with a pleasant attitude is essential and must be delivered to every customer. COOPERATION / TEAMWORK All crew members must have a "teamwork" attitude and be able to contribute to the efficient operation of the shift. Positive working relationships among the entire restaurant team are a must. PERSONAL APPEARANCE Each crew member is expected to present a neat, well-groomed appearance at all times. This includes strict adherence to the dress code policy. ENVIRONMENTAL CONDITIONS The fast pace within our restaurants and the need to meet requests from the public, requires all crew members to be able to handle stressful situations while maintaining a calm, pleasant attitude and efficient working pace. EMPLOYMENT STANDARDS AGE REQUIREMENT All employees must be at least 16 years of age and possess all documents and permits required by state and federal law. Legal requirements and company policy forbid any 16 or 17 year old employee to serve or otherwise handle liquor or assist in doing so. It is the responsibility of each minor employee as well as the Manager on Duty to ensure compliance. All cashiers age 18 or over must obtain a TABC certification within the first 30 days of hire. 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 up to 50 lbs. and reaching a height of 8 feet may be required. Assisting Kitchen or Bus / Dish Staff as needed or assigned may be required.

Requirements

Must be at least 16 years of age and possess all documents and permits required by state and federal law.
Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience.
All positions require long periods of standing without a break.
Lifting up to 50 lbs. and reaching a height of 8 feet may be required.
All cashiers age 18 or over must obtain a TABC certification within the first 30 days of hire.

Responsibilities

Set up and break down work station within the specified time frames
Know all menu items both visually and verbally, must be able to make quality checks
Effectively communicate with team members and management
Able to direct food from kitchen to customers in a timely manner
Ensures that all portion sizes and quality standards are met
Practice safe food handling and work habits
Prepare and / or assists with To-Go orders
Maintain a clean, sanitized and organized work area
Cook meat and poultry to specified temperatures
Complete job tasks in a timely manner per company guidelines
Complies with all portion sizes and quality standards
Assisting Kitchen or Bus / Dish Staff as needed or assigned may be required.