Team Member

KFC•Souris West, PE

18h•Onsite

About The Position

The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean.

Requirements

Ideally a minimum of NCEA Level 1 or working towards Level 1.
Previous customer service or customer facing experience is favoured but not essential.
Places customer first and goes out of their way to ensure customer satisfaction.
Able to work under pressure, remaining calm at all times.
Works well with others and is supportive and collaborative.
Focused on achieving results and strives to meet targets.
Acts with integrity at all times.
Works within guidelines, policies and rules and is a natural rule follower.
Focused on the safety and wellbeing of others at all times including customers and peers.
Communicates effectively verbally with customers and the team and is clear and concise.
Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease.
Manages time well to complete set tasks and works quickly and with purpose to maintain momentum.

Responsibilities

Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations.
Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned.
Handle all food products according to RBL procedures.
Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees.
Report faulty equipment and fixtures to the manager on duty.
Order taking and serving food and beverage orders.
Operating an electronic register, receiving payment and making change.
Packing products into food packaging for takeaway or trays for serving, with condiments.
Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.
Washing, cutting, dicing, slicing vegetable and salad ingredients.
Measuring and mixing foods e.g. potato mix, gravy mix.
Using a potato scoop to scoop mash potato into pottles and pouring gravy on top.
Preparing food such as burgers, wraps and salads.
Operating cooking equipment such as potato mixer, microwave, warmer timers.
Heating simple food items e.g. burger buns, rolls and tortillas.
Monitoring food timers for food safety ‘shelf life’ control and discards products.
Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.
Scooping hot chips using a chip scoop into takeaway packaging.
Moving chicken trays from the warming cabinet into the chicken display.
Cleaning food preparation areas, cooking surfaces, food containers and utensils.
Handling general purpose detergents and sanitiser for cleaning.
Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.
Strive to improve personal skills and performance.
Communicate to immediate supervisor when additional training, guidance and practice are needed.
Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations.
Is performance oriented and driven; understands performance expectations and is aware of performance results.
Consistently meet job expectations to positively impact the sales and profits of the restaurant.
Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work.
Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed.
Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities.
Take reasonable care for your own health and safety at work, and that your actions/omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers).
Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures.
Advise manager of any/all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety.