ESSENTIAL PROFESSIONAL FUNCTIONS:

• Excels in the areas of Service-Teamwork-Attitude-Responsibility (STAR).
• Prepares hot and cold food items following standardized EVOS recipes.
• Stores food deliveries and properly rotates.
• Monitors consistency of EVOS products by conducting random taste checks.
• Completes all scheduled food preparation, shift duties, cleaning duties and maintenance duties.
• Maintains the profitability of the restaurant.
• Washes kitchen utensils and equipment.
• Cleans the production areas as necessary and follows sanitizing procedures.
• Conducts daily inspections of production areas and maintains their physical integrity.
• Ensures the continual implementation of EVOS operating procedures and training programs.
• Recognizes and reports all necessary maintenance promptly.
• Assists in conducting weekly food inventories.
• Fills in when needed to ensure efficient operations.
• Suggests improvements to the operating format.
• Learns the skills required to advance to the position of a Team Leader.

RESULTS UPON WHICH PERFORMANCE IS EVALUATED:

• Hot food is consistently served hot and cold food is consistently served cold.
• Food orders are completed within 3 minutes of ordering.
• Resolves guest problems (in favor of the guest) immediately and with great concern.
• Guests comment favorably on the tastiness, freshness, and presentation of meals.
• Guests have a “WOW time every time” as measured by repeat patronage (guest count comparisons).
• Stories of legendary guest service and WOW experiences abound.
• Wins S.T.A.R. Player of the Month award.
• Health department scores exceed 90% with no major violations in the production department.
• Service Assurance Reports(SAR) exceed 85% with no major complaints in the production department..
• Quality Assurance Reports (QAR) exceed 85% with no major complaints in the production department..
• Restaurant operates within ½ percent of theoretical food cost.
• Attends all Team Member meetings.
• Helps other Team Members out of "the weeds."
• All necessary maintenance is promptly reported.
• Food production is never delayed due to incomplete preparation activities.
• Knowledgeable on menu items, product value and nutritional information.
• Contributions are recognized by co-workers on peer appraisals.
• Production areas are always neat and clean.

QUALIFICATION STANDARDS:

• Stands during the entire shift.
• Works frequently in a hot and damp environment.
• Reaches, bends, stoops, shakes, stirs, and wipes.
• Lifts and carries sacks and cases of up to 70-lb up to 20 times per shift.
• Reading and writing skills required.
• Immerses hands in water frequently.
• Hazards may include, but are not limited to, cuts, burns, slipping and tripping.
• Interacts verbally with guests and Team Members.