The Team/Crew Member performs basic operational duties to provide quality products and service to guests. The role carries out assigned restaurant stations and follows company policies, procedures, and operational standards. It also includes regular cleaning and sanitation, stocking food product, and reporting customer or employee issues to the Manager on Duty. The position involves irregular hours, including nights, weekends, and holidays, and work in a restaurant environment with continuous movement and exposure to heat, hot liquid shortening, freezer conditions, and variable outdoor temperatures.
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Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed