Position:                                                          Team/Crew Member

Immediate Supervisor:                          Manager on Duty (MOD)

Status:                                                              Nonexempt

Position Summary: This position performs basic operational duties to provide quality products and service to guests.

Essential Job Duties:

Perform station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as assigned to meet operational standardsComply with all company policies, procedures, and operational standardsPerform regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standardsRegular attendance

ADDITIONAL DUTIES:

Report customer or employee complaints/issues to MODMove and stock food product weighing up to 50 poundsPerform other job-related duties as assigned or required

Time/Shift Expectations: Irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

Knowledge/SkillsGeneral restaurant or retail knowledgeBasic math and reading skillsEffective verbal and written communication skillsAbility to follow directionsMulti-tasking skills

Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions