The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.SummaryThe Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork.DutiesThe Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures.In addition, they:Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilitiesCommunicate to their immediate supervisor when additional training guidance and practice is neededUnderstand how each job responsibility impacts guests, employees, and overall restaurant operationsGreet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questionsWork together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirementsUse specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.Ensure restaurant cleanliness daily by clearing tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchenutensils and high touch-point areas, and servicing restroomsHandle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policyMaintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policyAre performance-oriented and performance driven; understand performance expectations and are aware of performanceresultsAbide to the rules and direction given by the restaurant management teamJob expectationsThe Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team.In addition, they:Ensure that they abide by company policies and directivesSupport the goals, decisions, and directives of the restaurant management team and is not insubordinateContributes to the restaurant’s success by accomplishing the expected work during each shift consistentlyCommunicate effectively with team members and management to resolve any interpersonal issues as neededFollows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimizerestaurant costs; properly uses all products, supplies, and equipment facilitiesRequirementsCurrent student or high school diploma/GED preferredMust be at least 16 years oldFlexibility to work nights, weekends, and holidaysAbility to stand for long periods of time and work in a fast-paced environmentPositive attitude while conducting any and all dutiesCommitment to guest satisfactionEffective communicator with co-workers and the restaurant management teamTransportation & accessibilityMust have reliable transportation to workMust have telephone or other reliable method of communicating with supervisor and co-workersHoursMust be able and willing to work flexible hours including opening and closing shiftsThis includes working weekends/nights & holidays whenever necessarySkills & AbilitiesExcellent time management skillsStrong people/guest service skillsAbility to look at the restaurant operations from a guest’s point of viewAbility to take initiative and solve problemsAble to stand for long periods of timeAble to bend and stoopAble to work around heatAble to work around others in close quartersAble to lift 50-75 lbs.
comfortablyINDQS