Position: Team/Crew MemberImmediate Supervisor: Manager on Duty (MOD)Status: Nonexempt Position Summary: This position performs basic operational duties to provide quality products and service to guests. Essential Job Duties:<ul><li>Perform station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as assigned to meet operational standards</li><li>Comply with all company policies, procedures, and operational standards</li><li>Perform regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards</li><li>Regular attendance</li></ul> ADDITIONAL DUTIES:<ul><li>Report customer or employee complaints/issues to MOD</li><li>Move and stock food product weighing up to 50 pounds</li><li>Perform other job-related duties as assigned or required </li></ul> Time/Shift Expectations: Irregular hours; nights; weekends; and holidays Qualifications and Job Requirements:<ul><li>Knowledge/Skills</li><li>General restaurant or retail knowledge</li><li>Basic math and reading skills</li><li>Effective verbal and written communication skills</li><li>Ability to follow directions</li><li>Multi-tasking skills</li></ul>Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions

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