<h3>Job Description</h3>
Job DescriptionPrimary Accountability:&nbsp;The Shift Leader is responsible and accountable for all restaurant activities while on duty, in the absence of the General Manager and Manager. The Shift Leader works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan. The Shift Leader ensures all Crew Persons are performing their job responsibilities and meeting expectations in all areas of their job description. Essential Functions:&nbsp;The essential functions of the Shift Leader position are denoted below in the following key areas: TOTAL GUEST SATISFACTION&nbsp;Consistently provides a quality product and Guest service experience that delivers total Guest satisfaction.&nbsp; 
<ul>
<li>Takes necessary action to ensure all Guest receive “Six Dollar Service”; anticipates and exceeds the Guests needs; handles “special situations” and requests immediately in a positive manner that encourages Guest to return.&nbsp;</li>
<li>Effectively “paths” the restaurant to monitor all aspects of the restaurant’s operation to anticipate problems; takes initiative to correct problem areas immediately.&nbsp;</li>
<li>Consistently enforces and maintains all Carl’s Jr. QSC (Quality, Service and Cleanliness) standards.&nbsp;</li>
<li>Monitors and maintains proper staffing level and labor costs while ensuring high levels of QSC.&nbsp;</li>
<li>Observes employee attitudes; takes appropriate steps to create a friendly atmosphere for employees and Guests.&nbsp;</li>
<li>Suggests to Restaurant Management ways to improve Guest service. </li>
</ul>
TRAINING AND DEVELOPMENT&nbsp;Strives to improve the skills and performance of all Crew Persons. 
<ul>
<li>Effectively trains Crew Persons utilizing the existing training program.&nbsp;</li>
<li>Provides regular performance feedback to motivate and improve the performance of all Crew Persons.&nbsp;</li>
<li>Provides direction and supervision for Crew Persons to maintain high productivity and high crew morale.&nbsp;</li>
<li>Communicates employee work performance to the General Manager and appropriately addresses performance issues; maintains proper documentation of all disciplinary situations.&nbsp;</li>
<li>Makes an on-going effort to improve personal performance level. </li>
</ul>
SUPPORTS BUSINESS OBJECTIVES Supports efforts to maximize sales and profits and minimize controllable costs by effectively directing and supervising work shift activities. 
<ul>
<li>Makes sound business decisions quickly to ensure Guests receive service beyond their expectations.&nbsp;</li>
<li>Effectively plans, organizes and implements all daily operational routines and activities; completes all required administrative duties and daily paperwork.&nbsp;</li>
<li>Able to supervise and perform closing and/or opening duties, as directed by Restaurant Management.&nbsp;</li>
<li>Supports the goals, decisions and directives of Restaurant Management. </li>
</ul>
POLICIES &amp; STANDARDS Complies with all Carl’s Jr. policies and procedures regarding business and personnel practices. 
<ul>
<li>Complies with and models all company policies standards, procedures and guidelines; enforces all in a fair and consistent manner.&nbsp;</li>
<li>Holds employees and self accountable for the methods and processes used to achieve results.&nbsp;</li>
<li>Role models and sets a positive example for the entire team in all aspects of business and personnel practices. </li>
</ul>
CARL’S JR. SHARED VALUES&nbsp;Models and encourages Carl’s Jr. shared values.&nbsp; 
<ul>
<li>Is completely focused on and driven by the Guest.&nbsp;</li>
<li>Is of high personal integrity and treats all employees with honesty, respect and dignity.&nbsp;</li>
<li>Establishes an environment of trust to ensure honest, open and direct communication; and provides a communication process that works up, down and across the organization.&nbsp;</li>
<li>Is performance oriented and driven; clearly communicates performance expectations, measures performance results, recognizes and rewards good performance and is intolerant of poor performance. </li>
</ul>
Requirements:&nbsp; EDUCATION&nbsp;High school diploma or equivalent. Good verbal and written communication skills; is capable of communicating effectively with General Manager, customers and co-workers; bi-lingual skills a plus. EXPERIENCE&nbsp;Must have successfully completed the entire Crew Person Training Program requirements. Must be a minimum of 18 years of age. TRANSPORTATION &amp; INSURANCE&nbsp;Must have reliable personal transportation, a valid driver’s license and proof of insurance.&nbsp; ACCESSIBILITY&nbsp;&nbsp;Must have a telephone or other reliable method of communicating with the restaurant. Maintains an open door policy.&nbsp; HOURS&nbsp;Must be able and willing to work flexible hours including opening and closing shifts. Skills &amp; Abilities:&nbsp;Demonstrates and/or possesses the following:&nbsp; 
<ul>
<li>Basic knowledge of computers.</li>
<li>Organizational, planning and time management skills.&nbsp;</li>
<li>Team building skills.</li>
<li>Problem solving skills.&nbsp;</li>
<li>Ability to troubleshoot cash handling problems; good mathematics skills.&nbsp;</li>
<li>Excellence in performing the duties of all work stations and in completing assigned tasks and duties.&nbsp;</li>
<li>Ability to look at the restaurant operations (from a customer’s viewpoint).&nbsp;</li>
<li>Ability to take initiative. </li>
</ul>
Physical Abilities:&nbsp;Must be able to:&nbsp; 
<ul>
<li>Stand for long periods of time.&nbsp;</li>
<li>Bend and stoop.&nbsp;</li>
<li>Work around heat.&nbsp;</li>
<li>Work around others in close quarters.&nbsp;</li>
<li>Move throughout the restaurant and visually observe restaurant operations and employee work performance.&nbsp;</li>
<li>Lift 50 – 75 pounds.&nbsp;</li>
<li>Work with various cleaning products. </li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Shift Leader

<h3>Job Description</h3>
Job DescriptionPrimary Accountability:&nbsp;The Crew Person is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Crew Person provides each Guest with a positive Guest service experience, prepares quality food products according to standards, and keeps the restaurant clean, pleasant and safe for all Guests and employees.&nbsp; Essential Functions:&nbsp;The essential functions of the Crew Person position are denoted below in the following key areas:&nbsp; TOTAL GUEST SATISFACTION:&nbsp;Consistently provides a quality product and Guest service experience that delivers total Guest satisfaction.&nbsp;
<ul>
<li>Follows all Carl’s Jr. Guest service guidelines and procedures; takes the appropriate action to ensure all Guest receive “Six Dollar Service.”&nbsp;</li>
<li>Works assigned station(s) accurately and productively; cleans and stocks the station area(s); performs other cleaning duties as assigned.&nbsp;</li>
<li>Ensures that all Guests receive hot, quality products; prepares, packages and delivers all products according to Menu Standards.</li>
<li>Handles all food products according to company procedures; follows all company food safety, food handling and sanitation requirements, to ensure the health and safety of Guests and employees.</li>
</ul>
 TRAINING AND DEVELOPMENT:Strives to improve personal skills and performance level.&nbsp;
<ul>
<li>Follows the steps outlined in the Crew Person Training Program to learn new skills, duties and responsibilities and to improve personal performance level.&nbsp;</li>
<li>Communicates to immediate supervisor when additional training, guidance and practice is needed.&nbsp;</li>
<li>Understands how each job responsibility in the restaurant impacts the Guest customers, other employees and overall operations.&nbsp;</li>
<li>Keeps immediate supervisor informed of anything which might affect the Guests, other employees and overall restaurant operations.&nbsp;</li>
<li>Is performance oriented and driven; understands performance expectations and is aware of performance results.&nbsp;</li>
</ul>
 JOB EXPECTATIONS:&nbsp;&nbsp;Consistently meets job expectations to positively impact the sales and profits of the restaurant.&nbsp;
<ul>
<li>Contributes to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work.&nbsp;</li>
<li>Supports the goals, decisions and directives of Restaurant Management; performs additional duties and responsibilities as directed by Restaurant Management.&nbsp;</li>
<li>Follows all company guidelines for food and cash controls, follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, equipment and facilities.</li>
</ul>
 POLICIES &amp; STANDARDS:
<ul>
<li>Follows and complies with all company policies standards s, procedures and guidelines.&nbsp;</li>
<li>Follows all Carl’s Jr. safety, security and emergency policies and procedures; maintains a safe and secure environment for employees and Guests.&nbsp;</li>
<li>Holds self accountable for the methods and processes used to perform all tasks and responsibilities and to achieve results.</li>
</ul>
 CARL’S JR. SHARED VALUES:
<ul>
<li>Models and encourages Carl’s Jr. shared values.&nbsp;</li>
<li>Is completely focused on and driven by the Guest.&nbsp;</li>
<li>Is of high personal integrity and treats all employees with honesty, respect and dignity.&nbsp;</li>
<li>Contributes to an environment of trust to ensure honest, open and direct communication.&nbsp;</li>
<li>Is performance oriented and driven; understands performance expectations and is aware of performance results.</li>
</ul>
Requirements:&nbsp; EDUCATION&nbsp;
<ul>
<li>Enrollment in high school; high school diploma or equivalent is preferable. Good verbal and written communication skills; is capable of communicating effectively with restaurant management, Guests and co-workers; bi-lingual skills a plus.&nbsp;</li>
</ul>
EXPERIENCE
<ul>
<li>Must be a minimum of 16 years of age.&nbsp;</li>
</ul>
 TRANSPORTATION&nbsp;
<ul>
<li>Must have reliable transportation to work. ACCESSIBILITY Must have telephone or other reliable method of communicating with the restaurant. HOURS Must be able and willing to work flexible hours, possibly including opening and closing shifts.</li>
</ul>
Skills &amp; AbilitiesDemonstrates and/or possesses the following:&nbsp;
<ul>
<li>Ability to work with others (as a team).&nbsp;</li>
<li>Ability to comfortably interact with all Guests.&nbsp;</li>
<li>Ability to look at the restaurant operations (from a Guests viewpoint).&nbsp;</li>
<li>Ability to meet performance standards for assigned tasks and duties.&nbsp;</li>
<li>Ability to take initiative.&nbsp;</li>
<li>Problem solving skills.</li>
</ul>
Physical Abilities&nbsp;Must be able to:
<ul>
<li>Stand for long periods of time.&nbsp;</li>
<li>Bend and stoop.&nbsp;</li>
<li>Work around heat.&nbsp;</li>
<li>Work around others in close quarters.&nbsp;</li>
<li>Move throughout the restaurant to work specific stations or perform assigned tasks.&nbsp;</li>
<li>Able to lift 50 – 75 lbs. comfortably.&nbsp;</li>
<li>Work with various cleaning products.</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Crew

<h3>Job Description</h3>
Job DescriptionDescription:
Summary:
The POM Hostess/Host will serve as a personal representative of the restaurant. They are in charge of making reservations, seating guests and making sure that they enjoy their meal. The POM Hostess/Host is expected to smile, to give guests a good impression of the restaurant by greeting them in a warm, friendly manner. If guests have to wait to be seated, the Hostess/Host will make them comfortable while they wait, be a positive team player, adhere to company policies and gaming regulations. 
Essential Duties and Responsibilities include:
<ul>
<li>Engages in conversations, uses the 10/5 rule, uses the guests name at least twice during the transaction, and able to resolve service issues in accordance to casino regulations. </li>
<li>Must provide fast, friendly and efficient customer service.</li>
<li>Able to answer the phone with proper etiquette and take reservations following restaurant policies. </li>
<li>Able to coordinate, rotate, document restaurant seating accordingly, and walk guests to tables suitable for their needs.</li>
<li>Provide guests with menus, fold out their napkin, and hand them their menu.</li>
<li>Provide guests with additional information. For example, special or soup of the day, etc.</li>
<li>Able to inspect dining and serving areas to ensure cleanliness and proper setup.</li>
<li>Must maintain a clean, neat, and organized work area including wiping down menus. </li>
<li>Approach guests to ensure satisfaction with food and service, and to respond to complaints. </li>
<li>Be aware and promote all casino/resort special events days and times.</li>
<li>Able to assist wait staff and bus persons by refilling glasses, coffee cups, pre-setting and bussing tables as necessary. </li>
<li>Able to complete all required closing job duties at the end of shift. </li>
<li>Thanks the guest for their business and welcomes them back as they leave.</li>
<li>Recognizes VIPs, Diamond and Emerald players and relays that information to the assigned server.</li>
</ul>
This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.
Requirements:
<ul>
<li>Must be 18 years of age</li>
<li>High school diploma or GED equivalent.</li>
<li>Minimum of 1 year customer service experience</li>
<li>Must Read, write, understand and speak English fluently</li>
<li>Excellent customer service/communication skills</li>
<li>Must be physically mobile with reasonable accommodation</li>
<li>Must be able to tolerate industry standard chemicals used for cleaning and sanitizing</li>
<li>Able to tolerate second-hand smoke, noise, bright lights</li>
<li>Able to work at a fast pace in an often crowded/noisy environment</li>
<li>Must be able to maintain a neat, professional, well groomed appearance and uphold company appearance/dress standards</li>
<li>Must be able to lift and carry up to 50 lbs.</li>
</ul>
Work Environment:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employees working in the Casino or Bowling Center may be exposed to second-hand smoke and moderate levels of noise.

HOST/HOSTESS POM

<h3>Job Description</h3>
Job Description
You will be responsible to oversee Counter Reformation, our Wine Bar, where guests are invited to repent…and relax! Counter Reformation is a shrine to great wines and small plates with 22 seats and standing room. If in the mood for a mid-afternoon quaff, a pre-dinner sip, perhaps a nightcap, or just tired of the same old same old, guests are certain to find what they’re looking for (and what they're not looking for) at Counter Reformation.
JOB SCOPE
Responsible for providing Food and Beverage for Counter Reformation (from setup to breakdown) including cashier functions.
JOB FUNCTIONS
<ul>
<li>Greets guests according to standards</li>
<li>Explains daily specials, takes orders and serves the food and beverage items</li>
<li>Prepares checks, collects payments and follows cashiering procedures</li>
<li>Completely understand and follow the department and hotel standards</li>
<li>Replenish all service items (silverware, glasses, china as well as other general supplies)</li>
<li>Takes responsibility to keep the restaurant clean at all times</li>
<li>Clears and sets tables and chairs</li>
<li>Sets up work area and other stations with necessary supplies (nuts, napkins, mixers, etc)</li>
<li>Retrieves food items from the kitchen and beverages from the bar</li>
<li>Collects dirty items and brings them to the dishwasher as well as breaks down the service area</li>
<li>Check if the music system and lights are working properly.</li>
<li>Wipe all tables and chairs whenever necessary</li>
<li>Maintains guests satisfaction his/her top priority</li>
<li>Follows and works according to the standard operating procedures of the restaurant</li>
<li>Other tasks as required</li>
</ul>
QUALIFICATIONS.
Experience in a full service, high quality bar, club, lounge or restaurant
1 to 3 years experience in a related area OR a combination of experience and education that provides the skills required for this position
Pay rate for this position is $16.50 an hour.

Counter Reform Server

<h3>Job Description</h3>
Job DescriptionDescription:
Job Title: Line Cook Location: Palm Springs Surf Club – Palm Springs, CA Job Type: Full-Time / Part-Time Reports To: Executive Chef / Sous Chef Rate: $20-$22
 
Job Summary: Join the vibrant culinary team at Palm Springs Surf Club as a Line Cook! We're seeking a talented and enthusiastic individual to bring their culinary skills to our fast-paced, high-energy kitchen. You'll be responsible for preparing and cooking menu items to perfection, ensuring every dish meets our high standards of quality and presentation. Your role will be crucial in delivering an exceptional dining experience for our guests.
 
**Key Responsibilities:** 
- Prepare and cook menu items with precision and efficiency. 
- Ensure all food is prepared in compliance with health and safety regulations. 
- Maintain a clean and organized kitchen station. 
- Assist with prep work and stocking stations before and during service. 
- Collaborate with kitchen staff to ensure smooth operations. 
- Follow recipes, portion controls, and presentation specifications. 
- Handle kitchen equipment safely and responsibly. 
- Assist in receiving and properly storing kitchen inventory. 
- Adhere to all food safety and sanitation procedures. 
- Monitor food stock and place orders as needed. 
- Ensure proper storage and labeling of food items. 
- Perform other kitchen duties as assigned by the Executive Chef or Sous Chef. 
 
 
 
 
Requirements:
**Qualifications &amp; Skills:** 
- Previous experience as a Line Cook or Prep Cook in a fast-paced restaurant environment preferred. 
- Culinary school diploma or equivalent experience is a plus. 
- Ability to work efficiently under pressure and as part of a team. 
- Strong knowledge of cooking techniques and kitchen equipment. 
- Understanding of food safety and sanitation regulations. 
- Excellent communication and time management skills. 
- Flexibility to work evenings, weekends, and holidays as needed. 
- Ability to stand for extended periods and lift up to 50 lbs. 
- Strong attention to detail and commitment to quality. 
- Positive attitude and willingness to learn. 
 
Benefits:
PSSC recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:
· Medical, Dental and Vision Insurance
· Paid Vacation and Sick Days
· Paid Parental Leave
· Company Paid Short - Term and Long-Term Disability Insurance
· PSSC Employee Perks and Discounts
 
The Palm Springs Surf Club is an equal opportunity employer and encourages individuals from all backgrounds to apply.

LINE COOK

<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain
cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and
efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10.
Essential Job Duties
<ul>
<li>Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed.</li>
<li>Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds.</li>
<li>Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards.</li>
<li>Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li>Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage.</li>
<li>Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.)</li>
</ul>
Non-Essential Job Duties
Performs similar and incidental duties as required.
Requirements:
Job Qualifications
Education: High school degree or equivalent combination of education and experience preferred.
Experience: Restaurant experience required. Previous kitchen experience preferred, but not required.
Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions
regarding food quality, quantity needed, and when to clean.
Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly
communicate operational concerns with Management and co-workers.
Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical
calculations.
Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers
in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely
with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level
of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards.
Reporting Relationships
Reports to the General Manager, Assistant Manager and/or Shift Leader.
Major Business/Professional Contacts
The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact
with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation
for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is
expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services
Business Partner, and Regional Director.)
Working and Environmental Conditions
Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation
equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat,
cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work
outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help
carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with
signed Driver Policy on file.)
Physical Demands
Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation.
Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and
equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood,
chicken, and steak) to ensure the flavor profile and quality standards are met.
Tools and Equipment Used
Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher,
cleaning supplies &amp; equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen
supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food
drill, etc.)

Copy of Line 3-4 Cook

<h3>Job Description</h3>
Job DescriptionDescription:
Summary:
 
The Server will strive to exceed the expectations of our members and guests. We do everything we can to entertain and serve each member/guest one at a time, making them feel as though we are here just for them. 
 
Essential Duties and Responsibilities include:
 
<ul>
<li>Provides fast, friendly, professional and responsive customer service to the restaurant guests, bussers and restaurant host/hostess.</li>
<li>Maintains current and accurate information regarding menu (i.e., pronunciation, preparation techniques, seasonings, ingredients and plate presentation). Suggests items to guests based on expressed guest preference. Up-sells appetizers, beverages, desserts in accordance with restaurant service standards.</li>
<li>Adherence to schedule and attendance at all service staffs meeting.</li>
<li>Working knowledge of computer especially POS system: Be able to use POS system to enter food and beverage orders into the system to ensure accurate preparation of product. When necessary be able to manually itemizes, totals, and presents check for payment to correct customers.</li>
<li>Follow all cash handling and gaming guidelines.</li>
<li>To ensure proper set up and maintenance of service station, tables, and common areas thought-out all dining rooms.</li>
<li>To ensure that all silverware, glassware, flatware are polished, stocked, and set to service standards.</li>
<li>To ensure sufficient set ups for service station, including silverware, china, sugar creamers iced tea, coffee according to business levels. Always be fully prepared for concerts nights and turns based on business needs.</li>
<li>To be knowledgeable in all liquor and wine service along with all state laws pertaining to sale and service of liquor and alcoholic beverages.</li>
<li>Deliver prepared food to the appropriate guest within three minutes of completed production of order.</li>
<li>Monitor and resolves service issues for entire outlet according to service standards.</li>
<li>Assists bus help, as necessary, in bussing, cleaning and setting tables.</li>
<li>Maintains cleanliness of designated areas as directed in accordance with established health and safety standards.</li>
<li>Deep cleans restaurant equipment (tables, chairs, booths, soda and juice dispensers, coffee machines), as scheduled, or required.</li>
<li>Operates and maintains equipment as required in accordance with established guidelines and safety procedures.</li>
<li>Recognizes Diamond &amp; Emerald players and ensures they receive the appropriate service.</li>
<li>Knows and promotes current casino events and programs and can give guests directions to all casino areas.</li>
</ul>
 
This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.
 
Requirements:
<ul>
<li>Must be 21 years of age.</li>
<li>High school diploma or GED equivalent.</li>
<li>Minimum of 1 year of food server experience in a high volume, upscale Asian restaurant preferred.</li>
<li>Must be able to lift and carry up to 50 lbs.</li>
</ul>
Speak, read and write English fluently. Bilingual in English, Mandarin or Cantonese preferred.
Excellent customer service/communication skills.
Food Workers Certificate. (Food handler’s card).
 
Work Environment:
 
Must be able to tolerate industry standard chemicals used for cleaning and sanitizing.
Able to tolerate second-hand smoke, noise, bright lights.
Able to work at a fast pace in an often crowded/noisy environment.
 
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employees working in the Casino or Bowling Center may be exposed to second-hand smoke and moderate levels of noise.

JOY SERVER

<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain
cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and
efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10.
Essential Job Duties
<ul>
<li> Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed.</li>
<li> Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds.</li>
<li> Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards.</li>
<li> Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li> Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage.</li>
<li> Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.)</li>
</ul>
Non-Essential Job Duties
Performs similar and incidental duties as required.
Requirements:
Job Qualifications
Education: High school degree or equivalent combination of education and experience preferred.
Experience: Restaurant experience required. Previous kitchen experience preferred, but not required.
Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions
regarding food quality, quantity needed, and when to clean.
Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly
communicate operational concerns with Management and co-workers.
Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical
calculations.
Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers
in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely
with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level
of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards.
Reporting Relationships
Reports to the General Manager, Assistant Manager and/or Shift Leader.
Major Business/Professional Contacts
The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact
with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation
for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is
expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services
Business Partner, and Regional Director.)
Working and Environmental Conditions
Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation
equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat,
cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work
outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help
carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with
signed Driver Policy on file.)
Physical Demands
Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation.
Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and
equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood,
chicken, and steak) to ensure the flavor profile and quality standards are met.
Tools and Equipment Used
Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher,
cleaning supplies &amp; equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen
supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food
drill, etc.)

172 Restaurant Jobs