Job Description:

As part of the Food and Beverage team, you will be assigned to a variety of duties and may work at different positions throughout your shift. Participants may be cross-trained to have a variety of assignments.

This position is not suitable for those with allergies to chemicals and cleaning supplies, or allergies to work in a both hot and cold environment.

Job Summary: To serve each guest courteously, quickly and efficiently while adhering to the procedures in the Service Section of the Church’s Operating Standards Manual (the “OSM”). Accomplishes tasks in a timely and orderly manner.

• Greets all customers with a sincere smile, making them feel welcome through positive, pleasant, and enthusiastic attitude.
• Takes and fills the customer’s order within company mandated service time.
• Suggestive up sell of products as directed by management.
• Collects money and delivers order to customer.

Cook must be able to:

• Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines forperiods of up to eight (8) hours.
• Frequently lift and stack 35 to 50 pounds of food and supply items from various heights from and onto shelving, in freezers,coolers, stockroom, etc. Occasionally carry individual stock items weighing up to 75 pounds from the stock rooms, coolers,freezers to other areas of the restaurant.
• Occasionally lift and carry up to 50 pound trash bags out of trash cans and into the outside dumpster.
• Frequently push or pull batter table, filter machine, trash cans, brooms, mops, and mop buckets.
• Occasionally to frequently climb a foot stool or ladder to reach items located on stack shelves, in coolers, freezers, stockrooms, etc.
• Frequently stoop or squat to reach items on low shelves or on the floor.
• Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units, racks, drink dispensers, fryers, batter table and ovens.
• Continuously handle a variety of shapes and sizes and textures of items which include, but are not limited to: Dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work.
• Continuously use fingers to bilaterally prepare food, unload boxes, etc.
• Continuously communicate with and listen to customers, management and other team members to ensure optimal performance.
• Continuously see to be aware of surroundings and locations of items needed, as well as to perform job duties.