Crew-14731

Wendy's Restaurant Franchise•Frederick, CO

1d•Onsite

About The Position

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 Wendy’s 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.

Requirements

Must be able to perform each essential duty satisfactorily.
Must be able to perform all the tasks listed above, as well as: Make sure each bagged order is complete, with the receipt placed in the bag after the order is completed.
Must be able to reach the condiment stand which is 4 ft. from the floor and at a depth of 3 ft.
Must be able to turn and press meat patties on a grill surface that is 3 ft. off the floor.
The grill with attached grill board on the front, reaches a depth of up to 4 ft. and the operator must be able to reach the back.
Must be able to determine the customer’s order from a video monitor at each service line, or in some cases from a speaker system (headset).
Must be able to cook fries, then using both hands, pick up the fry basket out of the shortening, hold it stationary for 5 seconds to allow the fries to drain and then empty them into the fry bin.
Must wear disposable vinyl gloves while working in sandwich position.
Must be able to reach the back of the sandwich station, with the sandwich board on the front, reaches a depth of up to 4 ft.
Must portion and serve cold drinks.
Must prepare and serve all hot beverages.
It is necessary for this person to replenish the ice in the ice bin several times during a shift.
A bucket of ice weighs approximately 15 lbs., and must be carried from the ice machine in the back room of the store to the service line ice bins.
If the restaurant uses a speaker system, the order must be relayed over the speaker to enable the crew to process the order.
If the restaurant is using order takers, the register operator must be able to transact the order from the customer check.
The register operator must complete the cash transaction with the customer.
The register operator may prepare drinks for the order, and in many cases must assist with “Bagging” the order, if for carryout.
In Central Grill (CG), Open Grill (OG), E2000 or Retro-fitted stores, the register operator may perform Drinks and Bagging duties during a rush period as well.
If the register operator is assigned to the Pick Up Window, must be able to make all of the above transactions through the window with the customer in the car.
The reach to the car is normally 3-4 ft. from the window.
At the Pick Up Window, the register operator must be able to carry on a two-way conversation with the customer using a headset system.
Safe operation of “Silver King Kutlett” (used to chop lettuce) requires two hands.
To safely slice tomatoes, slicer locks onto the prep table. Operation requires two hands.
May use a serrated knife to prepare various sandwich toppings and salad products.
If raw bacon product is used, a person must be able to reach to the back of the grill which is 3 ft. from the floor and reaches a depth of 3-4 ft.
Requires ability to lift and carry products weighing up to 36 lbs.
Must be able to clean and sanitize dirty dishes and place them in an appropriate place on shelves.
To reach higher shelves, a person may need to stand on a step stool.
Requires lifting.
Must be able to operate a can opener and onion slicer. Operation requires two hands.
Must be able to reach the back of the stove which is at a depth of 4 ft.
Cleaning surrounding areas include cleaning stainless steel wall protectors which are approximately 5-7 ft. from the floor.
For safety reasons, this procedure requires good mobility and use of both hands.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Nice To Haves

Cross-trained in at least three service positions.

Responsibilities

Assist the register operator with filling orders.
Know proper serving & bagging procedures and be able to bag all “to go” orders.
Thank each customer as they receive their completed order.
Make sure each bagged order is complete, with the receipt placed in the bag after the order is completed.
Keep bagged orders separated at the window to prevent the wrong order from going out the window.
Greet customer(s).
Accurately fill out the customer(s) check.
Suggest additional items for customer(s) meal.
Thank customer(s).
Assist any customer(s) requiring any type of special assistance (i.e. moving a table, carrying customer’s tray to their table, and helping set-up high chairs).
Clean tables and chairs after each use.
Use the hand held carpet sweeper as needed.
Realign tables and chairs as necessary.
Spot clean all glass windows and doors.
Maintain the cleanliness of the restrooms.
Replenish the ketchup pump when empty.
Take additional stock for the condiment stand from the back room.
Press meat to the correct size specification.
Visually check all cooked products on the grill to see that proper quality standards are maintained.
Turn and press meat patties on a grill surface.
Serve meat to either service line when both grills are not in operation.
Cook grilled chicken.
Hand a wrapped baked potato to the sandwich maker.
Water clean the grill surface and maintain overall cleanliness of the area.
Determine the customer’s order from a video monitor or speaker system.
Portion and serve fries and nuggets to both service lines.
Go to the walk-in freezer periodically during each shift to get fries/nuggets.
Cook fries, then using both hands, pick up the fry basket out of the shortening, hold it stationary for 5 seconds to allow the fries to drain and then empty them into the fry bin.
Wear disposable vinyl gloves while working in sandwich position.
Retrieve buns from bun warmer.
Retrieve condiment pans from underneath the station in order to replenish the station throughout the shift.
Prepare baked potatoes to order.
Receive the customer’s order from either the video monitor or from a speaker system.
Portion and serve cold drinks.
Prepare and serve all hot beverages.
Portion and serve Chili and Frosties.
Replenish the ice in the ice bin several times during a shift.
Greet the customer, take their order and key it into the register.
Relay the order over the speaker to enable the crew to process the order.
Transact the order from the customer check.
Complete the cash transaction with the customer.
Perform other duties during non-rush periods.
Prepare drinks for the order.
Assist with “Bagging” the order, if for carryout.
Perform Drinks and Bagging duties during a rush period.
Make all transactions through the window with the customer in the car.
Carry on a two-way conversation with the customer using a headset system.
Get case of lettuce from the walk-in cooler, place on utility cart and move to prep area.
Safely operate the “Silver King Kutlett” to chop lettuce.
Return sandwich lettuce, in 22 quart buckets filled with water, to the walk-in cooler.
Safely slice tomatoes.
Prepare various sandwich toppings and salad products.
Reach to the back of the grill if raw bacon product is used.
Wash windows inside, then out alternating every other day.
Move freely through landscaped areas and over curbs.
Pull products from freezer and/or walk-in cooler.
Clean and sanitize dirty dishes and place them in an appropriate place on shelves.
Empty trash by taking each of the 50 gallon containers from inside the store using a two-wheeled cart to the dumpster and emptying the containers.
Operate a can opener and onion slicer.
Clean the chili stove surface, trough and surrounding areas.
Clean stainless steel wall protectors.
Filter Fryers, French Fryers and Chicken Fryer.
Perform opening responsibilities.
Perform pre-close responsibilities.