Team Member / Crew Member (Front-of-House & Back-of-House)

Essential Duties and Responsibilities

1. Front-of-House (FOH) - Customer Service & Cash Handling

Customer Service

Greet customers promptly, take orders accurately, and process transactions efficiently using the Point-of-Sale (POS) system.

Order Fulfillment

Assemble, check, and hand out orders (dine-in, drive-thru, or delivery pickup) ensuring all items, condiments, and napkins are correct.

Cash Handling

Accurately handle cash, credit card payments, and gift card transactions, processing refunds and providing correct change.

Dining Area Maintenance

Maintain cleanliness, stock condiment stations, and quickly wipe down tables and chairs during slower periods.

1. Back-of-House (BOH) - Food Preparation & Cooking

Food Prep

Prepare food items (e.g., cutting vegetables, assembling ingredients, mixing sauces) according to standard recipes and quality control standards.

Cooking

Operate various kitchen equipment safely, including fryers, grills, and ovens, ensuring all products are cooked to the correct temperature and texture.

Inventory & Stocking

Receive and correctly store deliveries, rotating stock using the

FIFO (First-In, First-Out)

method to minimize waste.

Dishwashing

Wash and sanitize dishes, utensils, pots, and cooking equipment.

1. General Operations & Compliance

Teamwork

Communicate effectively with team members across FOH and BOH to synchronize order flow and resolve issues quickly.

Cleaning & Sanitation

Execute daily and weekly cleaning checklists, ensuring all areas (kitchen, restrooms, storage) meet strict health, safety, and sanitation standards.

Compliance

Adhere to all company policies, including those related to uniform, attendance, food safety, and operational security.