Kitchen Staff

advpark

  • Part Time
  • Anywhere

Adventure Park

Responsible for: Back of the house duties

Job Summary: Assists with  daily operations of the kitchen. Guides and assists all kitchen associates (line cooks, dishwashers, prep, cashier, expo). They ensure the department operates in a safe, efficient manner, and that the appearance of the kitchen, walk in, dish, prep, and expo areas are clean at all times and that kitchen employees are well trained, in proper uniform, and conduct themselves in a courteous manner. Must know menu/plate protocols, condiments, and presentation better then any crew member. Primary work locations are but not limited to the kitchen, walk in, prep areas, dish pit, garbage and recycling areas. You will be exposed to dirt, dust, extreme temperatures, noise, vibration, and occasional wetness and humidity.

Our Mission: We will provide the highest quality of fun, food, attractions and service to all our guests and that is determined by having quality people in place like yourself and fellow team members. We believe that the small details will have a BIG impact!

Responsibilities:

  • Work side by side with line employees to improve proficiency and line speed while providing leadership, motivation, and direction
  • Performs job functions within all policies and procedures as noted in handbook
  • Offer guidance and disciplines insubordinate crew members
  • Communicate positively and effectively to supervisors, managers, etc. of any theft, gossip, breach of policies, no call/no show employees, tardy employees, the plan for the shift, etc
  • Coach and follow disciplinary action (verbal written warnings, write ups, etc) if necessary
  • Communicate exceptional work to crew, supervisors, managers, etc. (be fair and always say thank you,)
  • Work with other team leaders to achieve the overall goal
  • Lead by example (uniforms, general area knowledge, policy adherence, and excellent guest service, menus, recipes, plate presentations, etc)
  • Must be aware of all areas in the kitchen, hallways, walk ins and staff
  • Must be able to treat everyone equal regardless of personal relationships
  • Attend all training sessions and meetings
  • Read and post in the log to keep the lines of communication open between everyone in the restaurant
  • Communicate with management on supply levels of product.
  • Ensure opening, shift change and closing tasks are being followed and communicate if changes are necessary
  • Train staff to meet our standards and bring them to our level. Must be available to answer questions and help with necessary. If you do not have an answer you must know where to find the answer
  • Assign tasks/duties (including opening/closing), expectations, goals, and cleaning projects/things to do when its slower to crew
  • Follow up with crew members tasks, expectations, goals, and cleaning projects, etc.
  • Discuss walkthrough and secret shoppers with staff. Discuss necessary improvements or praise when necessary
  • Motivate staff to do a great job and encourage them to work to their fullest potential
  • Evaluate labor and sales projections and make adjustments accordingly…communicate to manager with these
  • Ensure food safety is being followed (gloves, fifo, not eating food, temps, prep surface cleanliness, thaw procedures, etc)
  • Ensure we are providing a fun and safe work environment for our guest and staff
  • Chemical, knife, slicer, oven, broiler, fryer, fridge/freezer temp, dish, cleanliness, sweeping, moping up spills, etc safety
  • Issue tills and train staff to count their tills
  • Ensure food is prepared appropriately, consistently and made according to receipt
  • Make sure staff are utilizing their time wisely and being efficient
  • Expedite food in a timely manner by calling wheel
  • Handle guest compliments or complaints. If you are not able to resolve it radio a manager
  • Fill out work orders for maintenance, contact the necessary people to fix any machines that go down (coke, dippin dots, coco machines, icee, etc)
  • Enforce standards of cleanliness, safety, appearance, policies, guest satisfaction
  • Extensive communication with FH team lead, expo, supervisors, shift managers, area managers, f/b director, and GM

Qualifications

  • Strong sense of guest service
  • Good organizational skills
  • Proven leadership ability
  • Ability to keep oneself busy by taking initiative or asking for direction from superiors
  • Ability to lift a minimum of 25 pounds
  • Ability to maintain a positive attitude and professional work environment
  • Provide an amazing experience to our guests by providing outrageous service
  • Anticipate sales and prep pars
  • Excellent communication skills (clarity, honesty, detailed) written and verbal
  • Time management
  • Ability to think quick and make decisions
  • Active listener for your guest, coworkers, superiors, crew etc.
  • Must be able to maintain positive attitude while under pressure
  • Basic understanding of printers/computers (troubleshooting)
  • Basic knowledge of Microsoft word, excel, outlook
  • Must be able to work inside with constant standing, walking, vision, hearing and talking and fine motor skills
  • Must be able to reach forward and above shoulder height, bending, twisting, kneeling and crouching
  • Must be able to work for long hours without many breaks

Physical Demands:

Must be comfortable working indoors and outdoors. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to handle, reach with hands and arms climb or balance stoop, kneel, crouch, and talk or listen. The employee must regularly lift and/or move up to 30 pounds.

Qualifications:

Must pass background check and drug test. At least 1 year experience in a similar capacity. Able to communicate effectively with F & B Director, kitchen personnel, and guests. Able to reach, bend, stoop and frequently lift up to 50 pounds. Able to work in a standing position for long periods of time(up to 9 hours)

Tools & Technology:

Cash Registers
iPads
Point of sale terminals and work stations
Calendar and scheduling software
Checklist software
Electronic mail software (Microsoft Outlook)
Office suite software (Microsoft Office)

COVID-19 considerations:
To keep our staff and guests as safe as possible, we have sanitization training, scheduled sanitizations of all areas in the park, mask requirements, clear barriers and hand sanitizer at cashier stations.