Crew Member, Restaurant​/Food Service

Maintenance Crew Member - SC/ Beaumont & Cabazon

Moreno Valley, CA – $17.00‑$21.00

• Follow safety/security guidelines and cross‑contamination guidelines.
• Monitor and correct the cleanliness of the outside: sweep parking lot, pick up trash, wipe down signs/menu boards, and clean windows.
• Monitor and correct the cleanliness of the lobby and restrooms: clean tables, clean floors, empty trash cans, and restock/clean restrooms.
• Monitor guest satisfaction in the lobby.
• Monitor condiment stand and beverage ice levels and restock as needed.
• Monitor stock levels of paper supplies and restock as needed.
• Monitor and correct cleanliness of the back‑of‑house: wipe down tables and walls, sweep floors, wash dishes, and mop floors.
• Stock and maintain the sandwich station.
• Prepare and package sandwiches and side items.
• Monitor product levels and holding times on the production counter.
• Turn and pull product past holding time.
• Assist with putting away food orders and following FIFO.
• Assist with time/temperature logs and HACCP.
• Bake and dress biscuits.
• Communicate any problems to the manager, safety, and security.

• Greet guests.
• Take the order and suggestive sell.
• Record transaction in the register.
• Fill drinks or present cups.
• Invite the guest to return.
• Package, verify, and present the order.
• Assist with dropping product.

• Season chicken.
• Batter chicken and other fried items.
• Filter frying machine per shift.
• Change shortening when appropriate.
• Pre‑pan appropriate items/defrost items.
• Stock freezer to fryer items.
• Make batter.
• Assist in packaging, verifying, presenting orders.

Crew members are responsible for exhibiting a friendly and enthusiastic attitude while performing job assignments, showing a caring attitude for guests and fellow crew members, and maintaining the company’s operational quality and cleanliness standards. A qualified candidate should possess the ability to learn in a fast‑paced environment, maintain cash variances at acceptable levels, have reliable transportation, project a professional appearance, and maintain a positive attitude at all times in the restaurant.