TEAM MEMBER – Taco Aloha, Inc.

Job Description (January 2007)

Classification: Part-Time, Non-Exempt
Department: Operations
Reports To: Manager In Charge (MIC)

Summary of Responsibilities
Performs a variety of duties which may include the duties of a Register Person, Drive-Thru Cashier, Oven Prep - Cook, Foodline Preparer, Receiving & Stocking, and Lot Person.

Employer’s Rights
This job description does not list all the duties of the job. You may be asked by your supervisors or managers to perform other duties. You will be evaluated in part based upon your performance of the tasks listed in this job description. The employer has the right to revise this job description at any time. The job description is not a contract for employment, and either you or the employer may terminate employment at any time, for any reason.

REGISTER PERSON

Essential Functions

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  Responsible for providing quick and efficient service to customers.
• Greets customers and takes their food and beverage orders.
• Accurately records customer’s orders into register and computes the amount of the bill.
• Serves drinks from dispensing machines or makes and serves hot drinks from water heater or coffee maker.
• Places items on tray or in take-out containers.
• Checks orders to ensure that guest is receiving a complete and correct order.
• Informs kitchen staff of shortages or special requests.
• Collects payment from guest and makes change.
• Helps with preparation of food in kitchen.
• Helps with getting back up food on line
• Washes dishes.
• Informs manager of stock levels.
• Restocks drink station/supplies, paper.
• Checks supplies in counter area – napkins, taco sauce, and condiments, and restocks items to ensure a sufficient supply throughout shift.
• Wipes off front counter with cleaning solution and clean cloth. Keeps counter and floor clean at all times.
• Cleans and restocks dining room.
• Takes trash out to dumpster.
• Performs long-term maintenance on sidewalks, walls, and equipment.
• Sweeps and keeps exterior lot clean at all times throughout the shift.

Other Functions
Performs other duties as assigned.

Educational Requirements
Some high school.

Abilities, Knowledge, and Skills
Must be able to perform simple mathematical calculations. Demonstrated ability to understand and implement written and verbal instructions. Must be able to speak, read, write and understand the primary language used by guests. Must be able to communicate clearly, courteously and efficiently with customers.

Required Experience
No experience necessary.

Physical and/or Medical Requirements
Must obtain a Tuberculosis Clearance Certificate. Position requires well-paced mobility for periods up to six (6) hours in length. Requires standing and walking for the entire workday. Must be able to bend and stoop on occasion. Must have the ability to lift up to 50 lbs. occasionally.

Working Conditions
Minimal hazards. General restaurant environment.

DRIVE-THRU CASHIER

Essential Functions

• Greets guest through use of electronic communication equipment, receives order and keys into electronic POS device and communicates total to guest.
• Assembles beverages and accompanying condiments to fulfill order.
• Collects payment from guest and return proper change.
• Ensures that order is correct and proper, condiments are passed out and guest is thanked.
• Ensures that drive-thru station is fully stocked and maintained to clean and sanitary conditions.
• Demonstrates ability to work with others to meet or exceed service time, quality and accuracy standards.

Other Functions
Performs other duties as assigned.

Abilities, Knowledge, and Skills
Must be able to perform simple mathematical computations. Must be able to operate POS devise and electronic headsets. Must have general knowledge of basic cash handling procedures. Demonstrated ability to understand and implement written and verbal instructions. Must be able to speak, read, write and understand the primary language of the guests.

Required Experience
Six (6) months of cashier experience desirable.

Physical and/or Medical Requirements
Must obtain a Tuberculosis Clearance Certificate. Must be able to hear in one or both ears so verbal communication can be received, understood and acted upon. Must be able to exercise peripheral vision within a large area. Must be able to walk at reasonable pace within environment breadth, clutter, etc. Position requires standing for periods minimum of four (4) hours in length. Must be able to bend and lift up to 50 lbs. occasionally and up to 20 lbs. frequently.

Working Conditions
Minimal hazards. General restaurant environment.

PREP

Essential Functions

• Responsible for all required preparations for days business as pre-determined by sales trends and usage calculations.
• Prepares all sauces, fresh vegetable prep, prep of meat, chicken, steak, sour cream, salsa, peppers, shredded cheese, cheese sauce, and personal pan pizzas.
• Complies with all portioning, quality standards, rules, policies and safety procedures.
• Selects and transports raw items to work area and back. Stores finished products to proper places.
• Selects proper equipment and utensils to prepare items as procedures require – knives, whips, anliker, bun-o-matic, portion cups, pitchers, bus tubs, rethemilizer, fryer, and oven.
• Responsible for maintaining sanitary and safe kitchen work stations.

Other Functions
Performs other duties as assigned.

Abilities, Knowledge, and Skills
Demonstrated ability to understand and implement written and verbal instructions and formulas. Must be able to speak, read, write and understand the primary language of the work location.

Required Experience
Previous food production experience preferred.

Physical and/or Medical Requirements
Must obtain a Tuberculosis Clearance Certificate. Must have sensory capabilities to select quality of sauce. Must have finger dexterity to use some utensil tools. Position requires well-paced mobility for periods minimum of four (4) hours in length. Requires standing and walking for the entire workday. Must be able to bend and stoop on occasion. Must have the ability to lift up to 50 lbs. occasionally. Must possess visual acuity.

Working Conditions
Minimal hazards. General restaurant environment.

FOODLINE PREPARER

Essential Functions

• Sets up the food production line by checking the steam table, counter, bevles cabinets, and line refrigeration to ensure they are properly stocked prior to the meal production period.
• Checks all stations (drink station, foodline) for presence of appropriate small equipment, assembly materials, and stock levels.
• Monitors all food production areas for safety and sanitation practices and procedures. Checks for cleanliness and orderliness and provides direction/takes action as necessary.
• Sets up build to levels to ensure proper inventory levels are available, and calls to backup or replenish items as necessary.
• Reads order on videos as they appear. Calls out specials/missing items to line stations to ensure fast service. Tracks preparation time on all orders, checks finished product for product degree of doneness and appearance, passes on items and order tickets to assemblers.
• Controls flow of work, determines when to call out orders to production personnel, and calls more people for customer service based on volume and individual employee’s capacity to handle production. Monitor bottle-necks and take appropriate action to resolve.
• Checks assembler’s work for quality and attractiveness of product and presentation. Weighs for proper portioning on items.
• Periodically monitors production to see which individuals need assistance, checks food and materials supplies, takes action as necessary.
• Communicates clearly an efficiently to food production personnel, receives information and feedback from them on their needs, and takes action on observation and information received.
• Cleans and sanitizes workstations on an ongoing basis during meal preparation periods and at the end of the meal period. Monitors work of kitchen staff in the completion of their close-down duties and responsibilities.

Other Functions
Performs other duties as assigned.

Abilities, Knowledge, and Skills
Must have basic math skills. Demonstrated ability to understand and implement written and verbal instructions and formulas. Must be able to speak, read, write and understand the primary language used in the work location.

Required Experience
Previous experience in food production preferred, but not necessary, dining room service experience beneficial.

Physical and/or Medical Requirements
Must obtain a Tuberculosis Clearance Certificate. Position requires well-paced mobility for periods minimum of four (4) hours in length. Requires standing and walking for the entire workday. Must be able to reach, climb, bend and stoop on occasion. Must be able to move expeditiously around the kitchen and storage areas, carrying up to 50 lbs. Must possess visual acuity.

Working Conditions
Minimal hazards. General restaurant environment.

RECEIVING & STOCKING

Essential Functions

• Responsible for the receipt and storage of all food, supplies and materials received in the restaurant using proper Taco Bell procedures.
• Receives all food, supplies, and materials.
• Checks all incoming items for count, quality and specification.
• Ensures that items are received and stored at the proper temperatures.
• Maintains the completion and compliance of all delivery and inventory records as defined by proper Taco Bell procedures.
• Keeps all storage areas and inventory in a neat and orderly fashion.
• Maintains the quality of the restaurant products by ensuring that all inventory are dated properly before storing to effect proper FIFO usage.
• Maintains the safety of the restaurant by ensuring that all storage areas are free of hazardous conditions.

Other Functions
Performs other duties as assigned.

Abilities, Knowledge, and Skills
Must be able to perform simple arithmetic relative to inventory value calculations. Demonstrated ability to understand and implement written and verbal instructions. Must be able to speak, read, write and understand the primary language used in the work location.

Required Experience
Prior experience with food items and warehousing techniques desirable.

Physical and/or Medical Requirements
Must obtain a Tuberculosis Clearance Certificate. Position requires well-paced mobility for periods minimum of four (4) hours in length. Requires standing and walking for the entire workday. Must be able to bend and stoop on occasion. Must be capable of strenuous lifting and carrying activity for short periods of time (during deliveries). Must have the ability to lift up to 50 lbs. on to storage shelves.

Working Conditions
Minimal hazards. General restaurant environment.

LOT PERSON

Essential Functions

• Receives assignment from Manager In Charge at the start of shift.
• Maintains cleanliness and sanitation of dining room including all tables, chairs, support bars, floors, windows, and trash receptacles.
• Cleans and restocks dining room condiment bare with condiments, napkins, straws, taco sauce (if applicable), etc.
• Cleans and restocks drink station with ice and lids as needed.
• Cleans and restocks restroom facilities with soap, toilet tissue and paper towels. Empties trash containers, cleans walls, doors, basin, mirrors, floors and toilets.
• Maintains exterior cleanliness from litter and debris. Checks lighting, windows, landscape, parking lot, sidewalks, trash corral and signage.
• Communicates with manager in charge to maintain cleanliness efficiency and ensures guest satisfaction. This includes assisting guests with trays and opening doors.
• Follows priority sequence on lot checks, should take care of any eye soars first, such as spilled drinks, over flowing trash receptacles, etc.
• Return trays to designated area to be cleaned.

Other Functions
Performs other duties as assigned.

Abilities, Knowledge, and Skills
Demonstrated ability to understand and implement written and verbal instructions. Must be able to speak, read, write and understand the primary language used in the work location. Must be able to communicate clearly, courteously and efficiently with customers.

Required Experience
No experience required.

Physical and/or Medical Requirements
Must obtain a Tuberculosis Clearance Certificate. Position requires well-paced mobility for periods minimum of four (4) hours in length. Requires standing and walking for the entire workday. Must be able to bend and stoop on occasion. Must have the ability to lift up to 25 lbs. occasionally.

Working Conditions
Minimal hazards. General restaurant environment.