Level 3 Employee Descriptions and Duties
Description
All responsibilities as described in Level 2 and:
Finish and assemble all items for serving to customers Final person responsible for food quality and presentation Assist all other employees as able Anything requested by a shift lead or manager
Opening Duties Filter fryer oil and clean fryer. DO NOT GET DISTRACTED WHILE DRAINING OIL. Turn on fryer to 325 degrees Set up level 3 station completely Turn on bean warmer, under counter heating element, & warming cabinet. Assemble warmer with all pans. This includes CG BBQ & Candied Bacon and Linguica pan. Stock level three station with dry items (fry boats, bean cups, napkins, etc.) Fully set up salad station Work together to setup all outside furniture. Check toaster filter and turn on toaster. Prepare/cut potatoes for fries. Slice bread to get through the next rush. Check with manager for catering needs. Assist Levels One and Two opening duties as able.
Opening duties are not leisure time, everyone needs to keep their speeds high so every expectation is met. When things are not completed prior to opening then management spends the rest of the day playing catch up. All of these opening duties are to be completed by 11:00 each morning.
Handoff Duties Level 3 needs to be clean with fresh cutting board and salad bar stocked All the kitchen trashes need to be taken out
Closing Duties Turn off all appliances Break down warmer and put away all contents. LEAVE DOOR OPEN to allow the warmer to thoroughly dry inside Clean crumb tray from Toaster and wipe down inside. Break down fry sink and scour. This includes the potato slicer on the wall; Store all cut fries. Empty the sink first so that screws do not get lost in fries Bring all dishes to the dish pit Clean and sanitize all surfaces in work station. ie: countertops, refrigerator doors, shelves Clean wall behind L3 station. Sweep and mop the floors. This includes pulling out all refrigerators, oil containers, trash can, etc. Rinse mop, mop bucket, and mop sink.