Wendy's

Doing Good, Every Day

One Big Family

Crew Member
COMPANY
Wendy's
lt;pgt;What you'll do Quality is our Recipe here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.What else is in it for you?Same Day Pay Flexible Schedules Growth and DevelopmentFree MealsRetirement Plan (eligibility requirements)Group Health Insurance (eligibility requirements)We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/pgt;
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Restaurant Crew Member *
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
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Crew Member
COMPANY
Wendy's - VABWen
lt;pgt;We are hiring Crew Members at our Bethesda, MD location!lt;/pgt; lt;br /gt; lt;pgt;STATEMENT OF PURPOSElt;/pgt; lt;pgt;Utilizing knowledge of positional skills, customer service and courtesy, health and safety regulations and all Wendy's food safety, safety and security and employee policies and procedures; the crew member position is responsible for providing quality products and service in a clean and safe environment to each and every customer.lt;/pgt; lt;br /gt; lt;pgt;QUALIFICATIONSlt;/pgt; lt;pgt;To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.lt;/pgt; lt;br /gt; lt;pgt;ESSENTIAL FUNCTIONSlt;/pgt; lt;pgt;The essential functions of the various crew member positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in at least three service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all 'slow periods,' it is customary for crew members to 'bump and slide' in positions that do not compromise food safety. This process simply means that during certain periods, a crew member will work several positions within a short period of time while adhering to food safety standards. Delivering quality food orders within specified service time goals is fundamental to the nature of Wendy's business. Each employee must be able to execute his/her position with a speed sufficient to contribute to the overall goals and objectives as defined by Service Excellence.lt;/pgt; lt;br /gt; lt;pgt;POSITION ACCOUNTABILITIESlt;/pgt; lt;pgt;All positions should be maintained at rush readiness standards through re-stocking and cleaning the immediate area during service breaks.lt;/pgt; lt;br /gt; lt;pgt;RUNNER/LINE COORDINATORlt;/pgt; lt;pgt;These positions are responsible for seeing that all orders, whether for the Dining Room or Pick Up Window (PUW), are assembled correctly within the stated time goals for the specific restaurant. On the front service line, the line coordinator/runner must be able to:lt;/pgt; lt;pgt;1. Assist the register operator with filling orders.lt;/pgt; lt;pgt;2. Must know proper serving bagging procedures and be able to bag all 'to go' orders.lt;/pgt; lt;pgt;3. Thank each customer as they receive their completed order.lt;/pgt; lt;br /gt; lt;pgt;At the PUW line, the runner/line coordinator must be able to perform all the tasks listed above, as well as:lt;/pgt; lt;pgt;1. Make sure each bagged order is complete, with the receipt placed in the bag after the order is completed.lt;/pgt; lt;pgt;2. Keep bagged orders separated at the window to prevent the wrong order from going out the window.lt;/pgt; lt;pgt;3. Must be able to reach the condiment stand which is 4 ft. from the floor and at a depth of 3 ft.lt;/pgt; lt;br /gt; lt;pgt;ORDER TAKER/DINING ROOMlt;/pgt; lt;pgt;Customer courtesy is a must with the order taker/dining room person. This person is around the dining room customers during their entire visit. The first responsibility of the order taker/dining room position is taking the orders of customers in the serpentine when four or more customers are in line.lt;/pgt; lt;pgt;The order taker responsibilities include such things as:lt;/pgt; lt;pgt;1. Greeting customer(s).lt;/pgt; lt;pgt;2. Accurately filling out the customer(s) check.lt;/pgt; lt;pgt;3. Suggesting additional items for customer(s) meal (i.e. biggie size)lt;/pgt; lt;pgt;4. Thanking customer(s).lt;/pgt; lt;br /gt; lt;pgt;The second responsibility of the order taker/dining room person is to assist any customer(s) requiring any type of special assistance (i.e. moving a table, carrying customer's tray to their table, and helping set-up high chairs). This person is responsible for properly cleaning trays and returning them to the service line. Trays are to be carried in stacks of 12-15 that have a weight of 5-10 lbs.lt;/pgt; lt;br /gt; lt;pgt;The dining room responsibilities include such things as:lt;/pgt; lt;pgt;1. Cleaning tables and chairs after each use.lt;/pgt; lt;pgt;2. Using the hand held carpet sweeper as needed.lt;/pgt; lt;pgt;3. Realigning tables and chairs as necessary.lt;/pgt; lt;pgt;4. Spot cleaning all glass windows and doors.lt;/pgt; lt;pgt;5. Maintaining the cleanliness of the rest rooms.lt;/pgt; lt;pgt;The condiment stand is also maintained by the order taker/dining room person. If the ketchup pump becomes empty, the dining room person must take it to the back room to be replenished. Additional stock for the condiment stand must also be taken from the back room to the condiment stand by the order taker/dining room person.lt;/pgt; lt;br /gt; lt;pgt;GRILLlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to press meat to the correct size specification.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; This person is also responsible for a visual check of all cooked products on the grill to see that proper quality standards are maintained.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to turn and press meat patties on a grill surface that is 3 ft. off the floor.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The grill with attached grill board on the front, reaches a depth of up to 4 ft. and the operator must be able to reach the back.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In Image Restaurants, must be able to serve meat to either service line when both grills are not in operation, which is the situation 80 to 90% of the time.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The grill operator may cook grilled chicken and may hand a wrapped baked potato to the sandwich maker.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to water clean the grill surface and maintain overall cleanliness of the area.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/pgt; lt;br /gt; lt;pgt;FRIES/NUGGETSlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Portions and serves fries and nuggets to both service lines.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Goes to the walk-in cooler periodically during each shift to get fries from the fry slacking rack. Up to 2 bags of fries are retrieved at a time, with each bag/box weighing 5-6 lbs. May also have to retrieve nuggets from freezer.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to cook fries, then using both hands, pick up the fry basket out of the shortening, hold it stationary for 5 seconds to allow the fries to drain and then empty them into the fry bin.lt;/pgt; lt;br /gt; lt;pgt;SANDWICHESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor, or in some cases from a speaker system (headset) at Pick Up Window (PUW).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must wear disposable vinyl gloves while working in sandwich position.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Retrieves buns from the bun warmer located over the sandwich station at a height of approximately 59-66 inches.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to reach the back of the sandwich station, with the sandwich board on the front, reaches a depth of up to 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Retrieves condiment pans from underneath the station in order to replenish the station throughout the shift.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; At the sandwich station, must also prepare baked potatoes to order.lt;/pgt; lt;br /gt; lt;pgt;DRINKSlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The drink person must be able to receive the customer's order from either the video monitor or from a speaker system (headset).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must portion and serve cold drinks.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must prepare and serve all hot beverages.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Additionally, the drink person must also portion and serve Chili and Frosties.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; It is necessary for this person to replenish the ice in the ice bin several times during a shift. A bucket of ice weighs approximately 15 lbs., and must be carried from the ice machine in the back room of the store to the service line ice bins.lt;/pgt; lt;br /gt; lt;pgt;REGISTERlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Responsible for greeting the customer, taking their order and keying it into the register. If the restaurant uses a speaker system, the order must be relayed over the speaker to enable the crew to process the order.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If the restaurant is using order takers, the register operator must be able to transact the order from the customer check.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The register operator must complete the cash transaction with the customer.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; During non-rush, the register operator must perform other duties. The register operator may prepare the drinks for the order, and in many cases must assist with 'Bagging' the order, if for carryout.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In Central Grill (CG), Open Grill (OG), E2000 or Retro-fitted stores, the register operator may perform Drinks and Bagging duties during a rush period as well.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If the register operator is assigned to the Pick-Up Window, must be able to make all of the above transactions through the window with the customer in the car. The reach to the car is normally 3-4 ft. from the window.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; At the Pick-Up Window, the register operator must be able to carry on a two-way conversation with the customer using a headset system.lt;/pgt; lt;br /gt; lt;pgt;OPENING RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must get case of lettuce (weight up to 50 lbs. and in a box approximately 3 ft. long and 2 ft. wide) from the walk-in cooler, place on utility cart and move to prep area.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In lettuce preparation, safe operation of 'Silver King Kutlett' (used to chop lettuce) requires two hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Return sandwich lettuce, in 22-quart buckets filled with water, to the walk-in cooler (requires lifting).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; To safely slice tomatoes, slicer locks onto the prep table. Operation requires 2 hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; May use a serrated knife to prepare various sandwich toppings and salad products.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If raw bacon product is used, a person must be able to reach to the back of the grill which is 3 ft. from the floor, and reaches a depth of 3-4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Wash windows inside, then out alternating every other day. Must be able to move freely through landscaped areas and over curbs. Some locations may also require the use of a stepladder.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Pull products from freezer and/or walk-in cooler, may include chili, meat, fries, and chicken products.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Requires ability to lift and carry products weighing up to 36 lbs.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Chili must be placed on a stove in double boiler fashion. The stove is approximately 3 ft. off the floor and has a depth of 4 ft., that a person must be able to reach. A full pot of chili weighs approximately 34 lbs.; this must be lifted into the bottom of the double boiler which would already be on the stove.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to lift cooked chili from the stove and carry to the 3 compartment or Power Soak sink (approximately 3 ft. above floor); pour chili into a full sized pan resting in the sink compartment; then carry chili to service line to be placed in one of the heated wells.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to clean and sanitize dirty dishes and place them in an appropriate place on shelves. To reach higher shelves, a person may need to stand on a step stool.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Trash must be emptied by an opener. This requires taking each of the 50-gallon containers from inside the store, using a two-wheeled cart, to the dumpster and emptying the containers. Requires lifting.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to operate a can opener and onion slicer. Operations require 2 hands.lt;/pgt; lt;br /gt; lt;pgt;PRE-CLOSE RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Cleaning the chili stove surface, trough and surrounding areas. Must be able to reach the back of the stove which is at a depth of 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Cleaning surrounding areas included cleaning stainless steel wall protectors which are approximately 5-7 ft. from the floor.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Filtering Fryers, French Fryers and Chicken Fryer. For safety reasons, this procedure requires good mobility and use of both hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The majority of pre-close tasks involve cleaning and stocking. Mobility (i.e.: bending, reaching, wiping, and carrying) is a requirement during pre-close.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; When cleaning rest rooms, must be able to wipe walls from floor to ceiling, requires use of step stool. Must be able to reach corners and baseboards behind fixtures.lt;/pgt; lt;br /gt; lt;pgt;CLOSING RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Grill must be cleaned. To safely clean, crew member uses both hands and must reach to back of grill at a depth of 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Service line equipment such as the bun warmers, multipurpose holding cabinets and the fry station must be completely wiped down. To wipe the tops of the bun warmers, may require the crew member to stand on a step stool.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; All floors must be scrubbed with a deck brush, rinsed and TileVac or squeegeed dry.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Final cleaning in the dining room includes:lt;/pgt; lt;pgt;1. Taking trash to the back room.lt;/pgt; lt;pgt;2. Moving all tables and chairs and vacuuming the carpet.lt;/pgt; lt;pgt;3. Realigning tables and chairs, and salt and pepper shakers.lt;/pgt; lt;pgt;4. Cleaning rest rooms again, if necessary.lt;/pgt; lt;pgt;5. Spot cleaning glass on windows and doors.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Front service line closing includes cleaning the Frosty machine(s), person must be able to clean top chamber using a step stool if necessary.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Chili remaining on service lines must be taken to the back, placed in clean 22-quart plastic food storage container. Remove a chili Rapi-Kool from freezer. Place the frozen Rapi-Kool into the chili. Place the container of chili on a lower shelf in the walk-in cooler.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Closing sandwich stations requires crew member to reach a depth of 4 ft. to remove pans from top of station and change or empty the pans. This person cleans out the reach-ins underneath.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Dishes are completed by washing, rinsing and sanitizing; then storing in appropriate location. This may require the use of a step stool.lt;/pgt; lt;br /gt; lt;pgt;Benefits:lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Medical (Optional)lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Competitive Wageslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Food Discountlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Opportunity for Advancementlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Uniformslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Fun, Energetic Work Environmentlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Flexible Scheduleslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Direct Depositlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Textbook Reimbursementlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Tenure Recognitionlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Referral Bonuslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Employee Recognition Programlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Employee Assistance Programlt;/pgt; lt;br /gt; lt;br /gt;lt;br/gt;lt;br/gt;lt;bgt;Job Requirements:lt;/bgt;lt;br/gt;lt;pgt;DEPENDABILITYlt;/pgt; lt;pgt;As a member of a team, it is necessary that all crew members arrive at work on time for their scheduled shift. Absences must be held to a minimum and all 'call-off' procedures must be strictly followed.lt;/pgt; lt;br /gt; lt;pgt;CUSTOMER RELATIONSlt;/pgt; lt;pgt;All crew members must understand and demonstrate good 'people skills' in dealing with customers. Prompt, friendly, courteous service, delivered with a pleasant attitude is essential. The Service Excellence Promise must be delivered to each and every customer.lt;/pgt; lt;br /gt; lt;pgt;COOPERATIONlt;/pgt; lt;pgt;All crew members must have a 'teamwork' attitude and be able to contribute to the efficient operation of the shift. Positive working relationships among the entire restaurant team are a must.lt;/pgt; lt;br /gt; lt;pgt;PERSONAL APPEARANCElt;/pgt; lt;pgt;Each crew member is expected to present a neat, well-groomed appearance at all times. This includes strict adherence to the dress code policy.lt;/pgt; lt;br /gt; lt;pgt;ENVIRONMENTAL CONDITIONSlt;/pgt; lt;pgt;The fast pace within our restaurants and the need to meet requests from the public, requires all crew members to be able to handle stressful situations while maintaining a calm, pleasant attitude and efficient working pace.lt;/pgt; lt;br /gt; lt;pgt;AGE REQUIREMENTlt;/pgt; lt;pgt;All employees must be at least 16 years of age and possess all documents and permits required by state and federal law.lt;/pgt; lt;br /gt; lt;pgt;EDUCATION/EXPERIENCElt;/pgt; lt;pgt;Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience.lt;/pgt; lt;br /gt; lt;pgt;OTHERlt;/pgt; lt;pgt;All positions require long periods of standing without a break. Lifting and reach requirements are listed on each positional accountability below.lt;/pgt; lt;br /gt;
Apply Now
Restaurant Crew Member *
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
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Car Hop
COMPANY
Wendy's - VABWen
lt;pgt;We are hiring Crew Members at our Bethesda, MD location!lt;/pgt; lt;brgt; lt;pgt;STATEMENT OF PURPOSElt;/pgt; lt;pgt;Utilizing knowledge of positional skills, customer service and courtesy, health and safety regulations and all Wendy's food safety, safety and security and employee policies and procedures; the crew member position is responsible for providing quality products and service in a clean and safe environment to each and every customer.lt;/pgt; lt;brgt; lt;pgt;QUALIFICATIONSlt;/pgt; lt;pgt;To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.lt;/pgt; lt;brgt; lt;pgt;ESSENTIAL FUNCTIONSlt;/pgt; lt;pgt;The essential functions of the various crew member positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in at least three service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all 'slow periods,' it is customary for crew members to 'bump and slide' in positions that do not compromise food safety. This process simply means that during certain periods, a crew member will work several positions within a short period of time while adhering to food safety standards. Delivering quality food orders within specified service time goals is fundamental to the nature of Wendy's business. Each employee must be able to execute his/her position with a speed sufficient to contribute to the overall goals and objectives as defined by Service Excellence.lt;/pgt; lt;brgt; lt;pgt;POSITION ACCOUNTABILITIESlt;/pgt; lt;pgt;All positions should be maintained at rush readiness standards through re-stocking and cleaning the immediate area during service breaks.lt;/pgt; lt;brgt; lt;pgt;RUNNER/LINE COORDINATORlt;/pgt; lt;pgt;These positions are responsible for seeing that all orders, whether for the Dining Room or Pick Up Window (PUW), are assembled correctly within the stated time goals for the specific restaurant. On the front service line, the line coordinator/runner must be able to:lt;/pgt; lt;pgt;1. Assist the register operator with filling orders.lt;/pgt; lt;pgt;2. Must know proper serving bagging procedures and be able to bag all 'to go' orders.lt;/pgt; lt;pgt;3. Thank each customer as they receive their completed order.lt;/pgt; lt;brgt; lt;pgt;At the PUW line, the runner/line coordinator must be able to perform all the tasks listed above, as well as:lt;/pgt; lt;pgt;1. Make sure each bagged order is complete, with the receipt placed in the bag after the order is completed.lt;/pgt; lt;pgt;2. Keep bagged orders separated at the window to prevent the wrong order from going out the window.lt;/pgt; lt;pgt;3. Must be able to reach the condiment stand which is 4 ft. from the floor and at a depth of 3 ft.lt;/pgt; lt;brgt; lt;pgt;ORDER TAKER/DINING ROOMlt;/pgt; lt;pgt;Customer courtesy is a must with the order taker/dining room person. This person is around the dining room customers during their entire visit. The first responsibility of the order taker/dining room position is taking the orders of customers in the serpentine when four or more customers are in line.lt;/pgt; lt;pgt;The order taker responsibilities include such things as:lt;/pgt; lt;pgt;1. Greeting customer(s).lt;/pgt; lt;pgt;2. Accurately filling out the customer(s) check.lt;/pgt; lt;pgt;3. Suggesting additional items for customer(s) meal (i.e. biggie size)lt;/pgt; lt;pgt;4. Thanking customer(s).lt;/pgt; lt;brgt; lt;pgt;The second responsibility of the order taker/dining room person is to assist any customer(s) requiring any type of special assistance (i.e. moving a table, carrying customer's tray to their table, and helping set-up high chairs). This person is responsible for properly cleaning trays and returning them to the service line. Trays are to be carried in stacks of 12-15 that have a weight of 5-10 lbs.lt;/pgt; lt;brgt; lt;pgt;The dining room responsibilities include such things as:lt;/pgt; lt;pgt;1. Cleaning tables and chairs after each use.lt;/pgt; lt;pgt;2. Using the hand held carpet sweeper as needed.lt;/pgt; lt;pgt;3. Realigning tables and chairs as necessary.lt;/pgt; lt;pgt;4. Spot cleaning all glass windows and doors.lt;/pgt; lt;pgt;5. Maintaining the cleanliness of the rest rooms.lt;/pgt; lt;pgt;The condiment stand is also maintained by the order taker/dining room person. If the ketchup pump becomes empty, the dining room person must take it to the back room to be replenished. Additional stock for the condiment stand must also be taken from the back room to the condiment stand by the order taker/dining room person.lt;/pgt; lt;brgt; lt;pgt;GRILLlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to press meat to the correct size specification.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; This person is also responsible for a visual check of all cooked products on the grill to see that proper quality standards are maintained.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to turn and press meat patties on a grill surface that is 3 ft. off the floor.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The grill with attached grill board on the front, reaches a depth of up to 4 ft. and the operator must be able to reach the back.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In Image Restaurants, must be able to serve meat to either service line when both grills are not in operation, which is the situation 80 to 90% of the time.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The grill operator may cook grilled chicken and may hand a wrapped baked potato to the sandwich maker.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to water clean the grill surface and maintain overall cleanliness of the area.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/pgt; lt;brgt; lt;pgt;FRIES/NUGGETSlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Portions and serves fries and nuggets to both service lines.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Goes to the walk-in cooler periodically during each shift to get fries from the fry slacking rack. Up to 2 bags of fries are retrieved at a time, with each bag/box weighing 5-6 lbs. May also have to retrieve nuggets from freezer.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to cook fries, then using both hands, pick up the fry basket out of the shortening, hold it stationary for 5 seconds to allow the fries to drain and then empty them into the fry bin.lt;/pgt; lt;brgt; lt;pgt;SANDWICHESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor, or in some cases from a speaker system (headset) at Pick Up Window (PUW).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must wear disposable vinyl gloves while working in sandwich position.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Retrieves buns from the bun warmer located over the sandwich station at a height of approximately 59-66 inches.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to reach the back of the sandwich station, with the sandwich board on the front, reaches a depth of up to 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Retrieves condiment pans from underneath the station in order to replenish the station throughout the shift.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; At the sandwich station, must also prepare baked potatoes to order.lt;/pgt; lt;brgt; lt;pgt;DRINKSlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The drink person must be able to receive the customer's order from either the video monitor or from a speaker system (headset).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must portion and serve cold drinks.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must prepare and serve all hot beverages.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Additionally, the drink person must also portion and serve Chili and Frosties.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; It is necessary for this person to replenish the ice in the ice bin several times during a shift. A bucket of ice weighs approximately 15 lbs., and must be carried from the ice machine in the back room of the store to the service line ice bins.lt;/pgt; lt;brgt; lt;pgt;REGISTERlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Responsible for greeting the customer, taking their order and keying it into the register. If the restaurant uses a speaker system, the order must be relayed over the speaker to enable the crew to process the order.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If the restaurant is using order takers, the register operator must be able to transact the order from the customer check.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The register operator must complete the cash transaction with the customer.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; During non-rush, the register operator must perform other duties. The register operator may prepare the drinks for the order, and in many cases must assist with 'Bagging' the order, if for carryout.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In Central Grill (CG), Open Grill (OG), E2000 or Retro-fitted stores, the register operator may perform Drinks and Bagging duties during a rush period as well.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If the register operator is assigned to the Pick-Up Window, must be able to make all of the above transactions through the window with the customer in the car. The reach to the car is normally 3-4 ft. from the window.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; At the Pick-Up Window, the register operator must be able to carry on a two-way conversation with the customer using a headset system.lt;/pgt; lt;brgt; lt;pgt;OPENING RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must get case of lettuce (weight up to 50 lbs. and in a box approximately 3 ft. long and 2 ft. wide) from the walk-in cooler, place on utility cart and move to prep area.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In lettuce preparation, safe operation of 'Silver King Kutlett' (used to chop lettuce) requires two hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Return sandwich lettuce, in 22-quart buckets filled with water, to the walk-in cooler (requires lifting).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; To safely slice tomatoes, slicer locks onto the prep table. Operation requires 2 hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; May use a serrated knife to prepare various sandwich toppings and salad products.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If raw bacon product is used, a person must be able to reach to the back of the grill which is 3 ft. from the floor, and reaches a depth of 3-4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Wash windows inside, then out alternating every other day. Must be able to move freely through landscaped areas and over curbs. Some locations may also require the use of a stepladder.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Pull products from freezer and/or walk-in cooler, may include chili, meat, fries, and chicken products.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Requires ability to lift and carry products weighing up to 36 lbs.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Chili must be placed on a stove in double boiler fashion. The stove is approximately 3 ft. off the floor and has a depth of 4 ft., that a person must be able to reach. A full pot of chili weighs approximately 34 lbs.; this must be lifted into the bottom of the double boiler which would already be on the stove.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to lift cooked chili from the stove and carry to the 3 compartment or Power Soak sink (approximately 3 ft. above floor); pour chili into a full sized pan resting in the sink compartment; then carry chili to service line to be placed in one of the heated wells.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to clean and sanitize dirty dishes and place them in an appropriate place on shelves. To reach higher shelves, a person may need to stand on a step stool.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Trash must be emptied by an opener. This requires taking each of the 50-gallon containers from inside the store, using a two-wheeled cart, to the dumpster and emptying the containers. Requires lifting.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to operate a can opener and onion slicer. Operations require 2 hands.lt;/pgt; lt;brgt; lt;pgt;PRE-CLOSE RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Cleaning the chili stove surface, trough and surrounding areas. Must be able to reach the back of the stove which is at a depth of 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Cleaning surrounding areas included cleaning stainless steel wall protectors which are approximately 5-7 ft. from the floor.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Filtering Fryers, French Fryers and Chicken Fryer. For safety reasons, this procedure requires good mobility and use of both hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The majority of pre-close tasks involve cleaning and stocking. Mobility (i.e.: bending, reaching, wiping, and carrying) is a requirement during pre-close.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; When cleaning rest rooms, must be able to wipe walls from floor to ceiling, requires use of step stool. Must be able to reach corners and baseboards behind fixtures.lt;/pgt; lt;brgt; lt;pgt;CLOSING RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Grill must be cleaned. To safely clean, crew member uses both hands and must reach to back of grill at a depth of 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Service line equipment such as the bun warmers, multipurpose holding cabinets and the fry station must be completely wiped down. To wipe the tops of the bun warmers, may require the crew member to stand on a step stool.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; All floors must be scrubbed with a deck brush, rinsed and TileVac or squeegeed dry.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Final cleaning in the dining room includes:lt;/pgt; lt;pgt;1. Taking trash to the back room.lt;/pgt; lt;pgt;2. Moving all tables and chairs and vacuuming the carpet.lt;/pgt; lt;pgt;3. Realigning tables and chairs, and salt and pepper shakers.lt;/pgt; lt;pgt;4. Cleaning rest rooms again, if necessary.lt;/pgt; lt;pgt;5. Spot cleaning glass on windows and doors.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Front service line closing includes cleaning the Frosty machine(s), person must be able to clean top chamber using a step stool if necessary.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Chili remaining on service lines must be taken to the back, placed in clean 22-quart plastic food storage container. Remove a chili Rapi-Kool from freezer. Place the frozen Rapi-Kool into the chili. Place the container of chili on a lower shelf in the walk-in cooler.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Closing sandwich stations requires crew member to reach a depth of 4 ft. to remove pans from top of station and change or empty the pans. This person cleans out the reach-ins underneath.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Dishes are completed by washing, rinsing and sanitizing; then storing in appropriate location. This may require the use of a step stool.lt;/pgt; lt;brgt; lt;pgt;Benefits:lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Medical (Optional)lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Competitive Wageslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Food Discountlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Opportunity for Advancementlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Uniformslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Fun, Energetic Work Environmentlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Flexible Scheduleslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Direct Depositlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Textbook Reimbursementlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Tenure Recognitionlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Referral Bonuslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Employee Recognition Programlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Employee Assistance Programlt;/pgt; lt;brgt; lt;brgt;lt;brgt;lt;brgt;lt;bgt;Job Requirements:lt;/bgt;lt;brgt;lt;pgt;DEPENDABILITYlt;/pgt; lt;pgt;As a member of a team, it is necessary that all crew members arrive at work on time for their scheduled shift. Absences must be held to a minimum and all 'call-off' procedures must be strictly followed.lt;/pgt; lt;brgt; lt;pgt;CUSTOMER RELATIONSlt;/pgt; lt;pgt;All crew members must understand and demonstrate good 'people skills' in dealing with customers. Prompt, friendly, courteous service, delivered with a pleasant attitude is essential. The Service Excellence Promise must be delivered to each and every customer.lt;/pgt; lt;brgt; lt;pgt;COOPERATIONlt;/pgt; lt;pgt;All crew members must have a 'teamwork' attitude and be able to contribute to the efficient operation of the shift. Positive working relationships among the entire restaurant team are a must.lt;/pgt; lt;brgt; lt;pgt;PERSONAL APPEARANCElt;/pgt; lt;pgt;Each crew member is expected to present a neat, well-groomed appearance at all times. This includes strict adherence to the dress code policy.lt;/pgt; lt;brgt; lt;pgt;ENVIRONMENTAL CONDITIONSlt;/pgt; lt;pgt;The fast pace within our restaurants and the need to meet requests from the public, requires all crew members to be able to handle stressful situations while maintaining a calm, pleasant attitude and efficient working pace.lt;/pgt; lt;brgt; lt;pgt;AGE REQUIREMENTlt;/pgt; lt;pgt;All employees must be at least 16 years of age and possess all documents and permits required by state and federal law.lt;/pgt; lt;brgt; lt;pgt;EDUCATION/EXPERIENCElt;/pgt; lt;pgt;Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience.lt;/pgt; lt;brgt; lt;pgt;OTHERlt;/pgt; lt;pgt;All positions require long periods of standing without a break. Lifting and reach requirements are listed on each positional accountability below.lt;/pgt; lt;brgt;
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Car Hop
COMPANY
Wendy's - VABWen
lt;pgt;We are hiring Crew Members at our Bethesda, MD location!lt;/pgt; lt;brgt; lt;pgt;STATEMENT OF PURPOSElt;/pgt; lt;pgt;Utilizing knowledge of positional skills, customer service and courtesy, health and safety regulations and all Wendy's food safety, safety and security and employee policies and procedures; the crew member position is responsible for providing quality products and service in a clean and safe environment to each and every customer.lt;/pgt; lt;brgt; lt;pgt;QUALIFICATIONSlt;/pgt; lt;pgt;To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.lt;/pgt; lt;brgt; lt;pgt;ESSENTIAL FUNCTIONSlt;/pgt; lt;pgt;The essential functions of the various crew member positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in at least three service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all 'slow periods,' it is customary for crew members to 'bump and slide' in positions that do not compromise food safety. This process simply means that during certain periods, a crew member will work several positions within a short period of time while adhering to food safety standards. Delivering quality food orders within specified service time goals is fundamental to the nature of Wendy's business. Each employee must be able to execute his/her position with a speed sufficient to contribute to the overall goals and objectives as defined by Service Excellence.lt;/pgt; lt;brgt; lt;pgt;POSITION ACCOUNTABILITIESlt;/pgt; lt;pgt;All positions should be maintained at rush readiness standards through re-stocking and cleaning the immediate area during service breaks.lt;/pgt; lt;brgt; lt;pgt;RUNNER/LINE COORDINATORlt;/pgt; lt;pgt;These positions are responsible for seeing that all orders, whether for the Dining Room or Pick Up Window (PUW), are assembled correctly within the stated time goals for the specific restaurant. On the front service line, the line coordinator/runner must be able to:lt;/pgt; lt;pgt;1. Assist the register operator with filling orders.lt;/pgt; lt;pgt;2. Must know proper serving bagging procedures and be able to bag all 'to go' orders.lt;/pgt; lt;pgt;3. Thank each customer as they receive their completed order.lt;/pgt; lt;brgt; lt;pgt;At the PUW line, the runner/line coordinator must be able to perform all the tasks listed above, as well as:lt;/pgt; lt;pgt;1. Make sure each bagged order is complete, with the receipt placed in the bag after the order is completed.lt;/pgt; lt;pgt;2. Keep bagged orders separated at the window to prevent the wrong order from going out the window.lt;/pgt; lt;pgt;3. Must be able to reach the condiment stand which is 4 ft. from the floor and at a depth of 3 ft.lt;/pgt; lt;brgt; lt;pgt;ORDER TAKER/DINING ROOMlt;/pgt; lt;pgt;Customer courtesy is a must with the order taker/dining room person. This person is around the dining room customers during their entire visit. The first responsibility of the order taker/dining room position is taking the orders of customers in the serpentine when four or more customers are in line.lt;/pgt; lt;pgt;The order taker responsibilities include such things as:lt;/pgt; lt;pgt;1. Greeting customer(s).lt;/pgt; lt;pgt;2. Accurately filling out the customer(s) check.lt;/pgt; lt;pgt;3. Suggesting additional items for customer(s) meal (i.e. biggie size)lt;/pgt; lt;pgt;4. Thanking customer(s).lt;/pgt; lt;brgt; lt;pgt;The second responsibility of the order taker/dining room person is to assist any customer(s) requiring any type of special assistance (i.e. moving a table, carrying customer's tray to their table, and helping set-up high chairs). This person is responsible for properly cleaning trays and returning them to the service line. Trays are to be carried in stacks of 12-15 that have a weight of 5-10 lbs.lt;/pgt; lt;brgt; lt;pgt;The dining room responsibilities include such things as:lt;/pgt; lt;pgt;1. Cleaning tables and chairs after each use.lt;/pgt; lt;pgt;2. Using the hand held carpet sweeper as needed.lt;/pgt; lt;pgt;3. Realigning tables and chairs as necessary.lt;/pgt; lt;pgt;4. Spot cleaning all glass windows and doors.lt;/pgt; lt;pgt;5. Maintaining the cleanliness of the rest rooms.lt;/pgt; lt;pgt;The condiment stand is also maintained by the order taker/dining room person. If the ketchup pump becomes empty, the dining room person must take it to the back room to be replenished. Additional stock for the condiment stand must also be taken from the back room to the condiment stand by the order taker/dining room person.lt;/pgt; lt;brgt; lt;pgt;GRILLlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to press meat to the correct size specification.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; This person is also responsible for a visual check of all cooked products on the grill to see that proper quality standards are maintained.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to turn and press meat patties on a grill surface that is 3 ft. off the floor.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The grill with attached grill board on the front, reaches a depth of up to 4 ft. and the operator must be able to reach the back.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In Image Restaurants, must be able to serve meat to either service line when both grills are not in operation, which is the situation 80 to 90% of the time.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The grill operator may cook grilled chicken and may hand a wrapped baked potato to the sandwich maker.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to water clean the grill surface and maintain overall cleanliness of the area.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/pgt; lt;brgt; lt;pgt;FRIES/NUGGETSlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Portions and serves fries and nuggets to both service lines.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Goes to the walk-in cooler periodically during each shift to get fries from the fry slacking rack. Up to 2 bags of fries are retrieved at a time, with each bag/box weighing 5-6 lbs. May also have to retrieve nuggets from freezer.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to cook fries, then using both hands, pick up the fry basket out of the shortening, hold it stationary for 5 seconds to allow the fries to drain and then empty them into the fry bin.lt;/pgt; lt;brgt; lt;pgt;SANDWICHESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor, or in some cases from a speaker system (headset) at Pick Up Window (PUW).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must wear disposable vinyl gloves while working in sandwich position.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Retrieves buns from the bun warmer located over the sandwich station at a height of approximately 59-66 inches.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to reach the back of the sandwich station, with the sandwich board on the front, reaches a depth of up to 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Retrieves condiment pans from underneath the station in order to replenish the station throughout the shift.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; At the sandwich station, must also prepare baked potatoes to order.lt;/pgt; lt;brgt; lt;pgt;DRINKSlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The drink person must be able to receive the customer's order from either the video monitor or from a speaker system (headset).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must portion and serve cold drinks.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must prepare and serve all hot beverages.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Additionally, the drink person must also portion and serve Chili and Frosties.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; It is necessary for this person to replenish the ice in the ice bin several times during a shift. A bucket of ice weighs approximately 15 lbs., and must be carried from the ice machine in the back room of the store to the service line ice bins.lt;/pgt; lt;brgt; lt;pgt;REGISTERlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Responsible for greeting the customer, taking their order and keying it into the register. If the restaurant uses a speaker system, the order must be relayed over the speaker to enable the crew to process the order.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If the restaurant is using order takers, the register operator must be able to transact the order from the customer check.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The register operator must complete the cash transaction with the customer.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; During non-rush, the register operator must perform other duties. The register operator may prepare the drinks for the order, and in many cases must assist with 'Bagging' the order, if for carryout.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In Central Grill (CG), Open Grill (OG), E2000 or Retro-fitted stores, the register operator may perform Drinks and Bagging duties during a rush period as well.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If the register operator is assigned to the Pick-Up Window, must be able to make all of the above transactions through the window with the customer in the car. The reach to the car is normally 3-4 ft. from the window.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; At the Pick-Up Window, the register operator must be able to carry on a two-way conversation with the customer using a headset system.lt;/pgt; lt;brgt; lt;pgt;OPENING RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must get case of lettuce (weight up to 50 lbs. and in a box approximately 3 ft. long and 2 ft. wide) from the walk-in cooler, place on utility cart and move to prep area.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In lettuce preparation, safe operation of 'Silver King Kutlett' (used to chop lettuce) requires two hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Return sandwich lettuce, in 22-quart buckets filled with water, to the walk-in cooler (requires lifting).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; To safely slice tomatoes, slicer locks onto the prep table. Operation requires 2 hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; May use a serrated knife to prepare various sandwich toppings and salad products.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If raw bacon product is used, a person must be able to reach to the back of the grill which is 3 ft. from the floor, and reaches a depth of 3-4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Wash windows inside, then out alternating every other day. Must be able to move freely through landscaped areas and over curbs. Some locations may also require the use of a stepladder.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Pull products from freezer and/or walk-in cooler, may include chili, meat, fries, and chicken products.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Requires ability to lift and carry products weighing up to 36 lbs.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Chili must be placed on a stove in double boiler fashion. The stove is approximately 3 ft. off the floor and has a depth of 4 ft., that a person must be able to reach. A full pot of chili weighs approximately 34 lbs.; this must be lifted into the bottom of the double boiler which would already be on the stove.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to lift cooked chili from the stove and carry to the 3 compartment or Power Soak sink (approximately 3 ft. above floor); pour chili into a full sized pan resting in the sink compartment; then carry chili to service line to be placed in one of the heated wells.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to clean and sanitize dirty dishes and place them in an appropriate place on shelves. To reach higher shelves, a person may need to stand on a step stool.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Trash must be emptied by an opener. This requires taking each of the 50-gallon containers from inside the store, using a two-wheeled cart, to the dumpster and emptying the containers. Requires lifting.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to operate a can opener and onion slicer. Operations require 2 hands.lt;/pgt; lt;brgt; lt;pgt;PRE-CLOSE RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Cleaning the chili stove surface, trough and surrounding areas. Must be able to reach the back of the stove which is at a depth of 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Cleaning surrounding areas included cleaning stainless steel wall protectors which are approximately 5-7 ft. from the floor.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Filtering Fryers, French Fryers and Chicken Fryer. For safety reasons, this procedure requires good mobility and use of both hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The majority of pre-close tasks involve cleaning and stocking. Mobility (i.e.: bending, reaching, wiping, and carrying) is a requirement during pre-close.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; When cleaning rest rooms, must be able to wipe walls from floor to ceiling, requires use of step stool. Must be able to reach corners and baseboards behind fixtures.lt;/pgt; lt;brgt; lt;pgt;CLOSING RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Grill must be cleaned. To safely clean, crew member uses both hands and must reach to back of grill at a depth of 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Service line equipment such as the bun warmers, multipurpose holding cabinets and the fry station must be completely wiped down. To wipe the tops of the bun warmers, may require the crew member to stand on a step stool.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; All floors must be scrubbed with a deck brush, rinsed and TileVac or squeegeed dry.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Final cleaning in the dining room includes:lt;/pgt; lt;pgt;1. Taking trash to the back room.lt;/pgt; lt;pgt;2. Moving all tables and chairs and vacuuming the carpet.lt;/pgt; lt;pgt;3. Realigning tables and chairs, and salt and pepper shakers.lt;/pgt; lt;pgt;4. Cleaning rest rooms again, if necessary.lt;/pgt; lt;pgt;5. Spot cleaning glass on windows and doors.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Front service line closing includes cleaning the Frosty machine(s), person must be able to clean top chamber using a step stool if necessary.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Chili remaining on service lines must be taken to the back, placed in clean 22-quart plastic food storage container. Remove a chili Rapi-Kool from freezer. Place the frozen Rapi-Kool into the chili. Place the container of chili on a lower shelf in the walk-in cooler.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Closing sandwich stations requires crew member to reach a depth of 4 ft. to remove pans from top of station and change or empty the pans. This person cleans out the reach-ins underneath.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Dishes are completed by washing, rinsing and sanitizing; then storing in appropriate location. This may require the use of a step stool.lt;/pgt; lt;brgt; lt;pgt;Benefits:lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Medical (Optional)lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Competitive Wageslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Food Discountlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Opportunity for Advancementlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Uniformslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Fun, Energetic Work Environmentlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Flexible Scheduleslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Direct Depositlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Textbook Reimbursementlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Tenure Recognitionlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Referral Bonuslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Employee Recognition Programlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Employee Assistance Programlt;/pgt; lt;brgt; lt;brgt;lt;brgt;lt;brgt;lt;bgt;Job Requirements:lt;/bgt;lt;brgt;lt;pgt;DEPENDABILITYlt;/pgt; lt;pgt;As a member of a team, it is necessary that all crew members arrive at work on time for their scheduled shift. Absences must be held to a minimum and all 'call-off' procedures must be strictly followed.lt;/pgt; lt;brgt; lt;pgt;CUSTOMER RELATIONSlt;/pgt; lt;pgt;All crew members must understand and demonstrate good 'people skills' in dealing with customers. Prompt, friendly, courteous service, delivered with a pleasant attitude is essential. The Service Excellence Promise must be delivered to each and every customer.lt;/pgt; lt;brgt; lt;pgt;COOPERATIONlt;/pgt; lt;pgt;All crew members must have a 'teamwork' attitude and be able to contribute to the efficient operation of the shift. Positive working relationships among the entire restaurant team are a must.lt;/pgt; lt;brgt; lt;pgt;PERSONAL APPEARANCElt;/pgt; lt;pgt;Each crew member is expected to present a neat, well-groomed appearance at all times. This includes strict adherence to the dress code policy.lt;/pgt; lt;brgt; lt;pgt;ENVIRONMENTAL CONDITIONSlt;/pgt; lt;pgt;The fast pace within our restaurants and the need to meet requests from the public, requires all crew members to be able to handle stressful situations while maintaining a calm, pleasant attitude and efficient working pace.lt;/pgt; lt;brgt; lt;pgt;AGE REQUIREMENTlt;/pgt; lt;pgt;All employees must be at least 16 years of age and possess all documents and permits required by state and federal law.lt;/pgt; lt;brgt; lt;pgt;EDUCATION/EXPERIENCElt;/pgt; lt;pgt;Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience.lt;/pgt; lt;brgt; lt;pgt;OTHERlt;/pgt; lt;pgt;All positions require long periods of standing without a break. Lifting and reach requirements are listed on each positional accountability below.lt;/pgt; lt;brgt;
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Restaurant Crew member
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
Apply Now
Restaurant Crew member
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
Apply Now
Restaurant Crew member
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
Apply Now
Restaurant Crew member
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
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Crew Member
COMPANY
Wendy's VABWen
lt;pgt;We are hiring Crew Members at our Bethesda, MD location STATEMENT OF PURPOSE Utilizing knowledge of positional skills, customer service and courtesy, health and safety regulations and all Wendy's food safety, safety and security and employee policies and procedures; the crew member position is responsible for providing quality products and service in a clean and safe environment to each and every customer. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ESSENTIAL FUNCTIONS The essential functions of the various crew member positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in at least three service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all 'slow periods,' it is customary for crew members to 'bump and slide' in positions that do not compromise food safety. This process simply means that during certain periods, a crew member will work several positions within a short period of time while adhering to food safety standards. Delivering quality food orders within specified service time goals is fundamental to the nature of Wendy's business. Each employee must be able to execute his/her position with a speed sufficient to contribute to the overall goals and objectives as defined by Service Excellence. POSITION ACCOUNTABILITIES All positions should be maintained at rush readiness standards through re-stocking and cleaning the immediate area during service breaks. RUNNER/LINE COORDINATOR These positions are responsible for seeing that all orders, whether for the Dining Room or Pick Up Window (PUW), are assembled correctly within the stated time goals for the specific restaurant. On the front service line, the line coordinator/runner must be able to: 1. Assist the register operator with filling orders. 2. Must know proper serving bagging procedures and be able to bag all 'to go' orders. 3. Thank each customer as they receive their completed order. At the PUW line, the runner/line coordinator must be able to perform all the tasks listed above, as well as: 1. Make sure each bagged order is complete, with the receipt placed in the bag after the order is completed. 2. Keep bagged orders separated at the window to prevent the wrong order from going out the window. 3. Must be able to reach the condiment stand which is 4 ft. from the floor and at a depth of 3 ft. ORDER TAKER/DINING ROOM Customer courtesy is a must with the order taker/dining room person. This person is around the dining room customers during their entire visit. The first responsibility of the order taker/dining room position is taking the orders of customers in the serpentine when four or more customers are in line. The order taker responsibilities include such things as: 1. Greeting customer(s). 2. Accurately filling out the customer(s) check. 3. Suggesting additional items for customer(s) meal (i.e. biggie size) 4. Thanking customer(s). The second responsibility of the order taker/dining room person is to assist any customer(s) requiring any type of special assistance (i.e. moving a table, carrying customer's tray to their table, and helping set-up high chairs). This person is responsible for properly cleaning trays and returning them to the service line. Trays are to be carried in stacks of 12-15 that have a weight of 5-10 lbs. The dining room responsibilities include such things as: 1. Cleaning tables and chairs after each use. 2. Using the hand held carpet sweeper as needed. 3. Realigning tables and chairs as necessary. 4. Spot cleaning all glass windows and doors. 5. Maintaining the cleanliness of the rest rooms. The condiment stand is also maintained by the order taker/dining room person. If the ketchup pump becomes empty, the dining room person must take it to the back room to be replenished. Additional stock for the condiment stand must also be taken from the back room to the condiment stand by the order taker/dining room person. GRILL Must be able to press meat to the correct size specification. This person is also responsible for a visual check of all cooked products on the grill to see that proper quality standards are maintained. Must be able to turn and press meat patties on a grill surface that is 3 ft. off the floor. The grill with attached grill board on the front, reaches a depth of up to 4 ft. and the operator must be able to reach the back. In Image Restaurants, must be able to serve meat to either service line when both grills are not in operation, which is the situation 80 to 90% of the time. The grill operator may cook grilled chicken and may hand a wrapped baked potato to the sandwich maker. Must be able to water clean the grill surface and maintain overall cleanliness of the area. Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset). FRIES/NUGGETS Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset). Portions and serves fries and nuggets to both service lines. Goes to the walk-in cooler periodically during each shift to get fries from the fry slacking rack. Up to 2 bags of fries are retrieved at a time, with each bag/box weighing 5-6 lbs. May also have to retrieve nuggets from freezer. Must be able to cook fries, then using both hands, pick up the fry basket out of the shortening, hold it stationary for 5 seconds to allow the fries to drain and then empty them into the fry bin. SANDWICHES Must be able to determine the customer's order from a video monitor, or in some cases from a speaker system (headset) at Pick Up Window (PUW). Must wear disposable vinyl gloves while working in sandwich position. Retrieves buns from the bun warmer located over the sandwich station at a height of approximately 59-66 inches. Must be able to reach the back of the sandwich station, with the sandwich board on the front, reaches a depth of up to 4 ft. Retrieves condiment pans from underneath the station in order to replenish the station throughout the shift. At the sandwich station, must also prepare baked potatoes to order. DRINKS The drink person must be able to receive the customer's order from either the video monitor or from a speaker system (headset). Must portion and serve cold drinks. Must prepare and serve all hot beverages. Additionally, the drink person must also portion and serve Chili and Frosties. It is necessary for this person to replenish the ice in the ice bin several times during a shift. A bucket of ice weighs approximately 15 lbs., and must be carried from the ice machine in the back room of the store to the service line ice bins. REGISTER Responsible for greeting the customer, taking their order and keying it into the register. If the restaurant uses a speaker system, the order must be relayed over the speaker to enable the crew to process the order. If the restaurant is using order takers, the register operator must be able to transact the order from the customer check. The register operator must complete the cash transaction with the customer. During non-rush, the register operator must perform other duties. The register operator may prepare the drinks for the order, and in many cases must assist with 'Bagging' the order, if for carryout. In Central Grill (CG), Open Grill (OG), E2000 or Retro-fitted stores, the register operator may perform Drinks and Bagging duties during a rush period as well. If the register operator is assigned to the Pick-Up Window, must be able to make all of the above transactions through the window with the customer in the car. The reach to the car is normally 3-4 ft. from the window. At the Pick-Up Window, the register operator must be able to carry on a two-way conversation with the customer using a headset system. OPENING RESPONSIBILITIES Must get case of lettuce (weight up to 50 lbs. and in a box approximately 3 ft. long and 2 ft. wide) from the walk-in cooler, place on utility cart and move to prep area. In lettuce preparation, safe operation of 'Silver King Kutlett' (used to chop lettuce) requires two hands. Return sandwich lettuce, in 22-quart buckets filled with water, to the walk-in cooler (requires lifting). To safely slice tomatoes, slicer locks onto the prep table. Operation requires 2 hands. May use a serrated knife to prepare various sandwich toppings and salad products. If raw bacon product is used, a person must be able to reach to the back of the grill which is 3 ft. from the floor, and reaches a depth of 3-4 ft. Wash windows inside, then out alternating every other day. Must be able to move freely through landscaped areas and over curbs. Some locations may also require the use of a stepladder. Pull products from freezer and/or walk-in cooler, may include chili, meat, fries, and chicken products. Requires ability to lift and carry products weighing up to 36 lbs. Chili must be placed on a stove in double boiler fashion. The stove is approximately 3 ft. off the floor and has a depth of 4 ft., that a person must be able to reach. A full pot of chili weighs approximately 34 lbs.; this must be lifted into the bottom of the double boiler which would already be on the stove. Must be able to lift cooked chili from the stove and carry to the 3 compartment or Power Soak sink (approximately 3 ft. above floor); pour chili into a full sized pan resting in the sink compartment; then carry chili to service line to be placed in one of the heated wells. Must be able to clean and sanitize dirty dishes and place them in an appropriate place on shelves. To reach higher shelves, a person may need to stand on a step stool. Trash must be emptied by an opener. This requires taking each of the 50-gallon containers from inside the store, using a two-wheeled cart, to the dumpster and emptying the containers. Requires lifting. Must be able to operate a can opener and onion slicer. Operations require 2 hands. PRE-CLOSE RESPONSIBILITIES Cleaning the chili stove surface, trough and surrounding areas. Must be able to reach the back of the stove which is at a depth of 4 ft. Cleaning surrounding areas included cleaning stainless steel wall protectors which are approximately 5-7 ft. from the floor. Filtering Fryers, French Fryers and Chicken Fryer. For safety reasons, this procedure requires good mobility and use of both hands. The majority of pre-close tasks involve cleaning and stocking. Mobility (i.e.: bending, reaching, wiping, and carrying) is a requirement during pre-close. When cleaning rest rooms, must be able to wipe walls from floor to ceiling, requires use of step stool. Must be able to reach corners and baseboards behind fixtures. CLOSING RESPONSIBILITIES Grill must be cleaned. To safely clean, crew member uses both hands and must reach to back of grill at a depth of 4 ft. Service line equipment such as the bun warmers, multipurpose holding cabinets and the fry station must be completely wiped down. To wipe the tops of the bun warmers, may require the crew member to stand on a step stool. All floors must be scrubbed with a deck brush, rinsed and TileVac or squeegeed dry. Final cleaning in the dining room includes: 1. Taking trash to the back room. 2. Moving all tables and chairs and vacuuming the carpet. 3. Realigning tables and chairs, and salt and pepper shakers. 4. Cleaning rest rooms again, if necessary. 5. Spot cleaning glass on windows and doors. Front service line closing includes cleaning the Frosty machine(s), person must be able to clean top chamber using a step stool if necessary. Chili remaining on service lines must be taken to the back, placed in clean 22-quart plastic food storage container. Remove a chili Rapi-Kool from freezer. Place the frozen Rapi-Kool into the chili. Place the container of chili on a lower shelf in the walk-in cooler. Closing sandwich stations requires crew member to reach a depth of 4 ft. to remove pans from top of station and change or empty the pans. This person cleans out the reach-ins underneath. Dishes are completed by washing, rinsing and sanitizing; then storing in appropriate location. This may require the use of a step stool. Benefits: Medical (Optional) Competitive Wages Food Discount Opportunity for Advancement Uniforms Fun, Energetic Work Environment Flexible Schedules Direct Deposit Textbook Reimbursement Tenure Recognition Referral Bonus Employee Recognition Program Employee Assistance Program Job Requirements: DEPENDABILITY As a member of a team, it is necessary that all crew members arrive at work on time for their scheduled shift. Absences must be held to a minimum and all 'call-off' procedures must be strictly followed. CUSTOMER RELATIONS All crew members must understand and demonstrate good 'people skills' in dealing with customers. Prompt, friendly, courteous service, delivered with a pleasant attitude is essential. The Service Excellence Promise must be delivered to each and every customer. COOPERATION All crew members must have a 'teamwork' attitude and be able to contribute to the efficient operation of the shift. Positive working relationships among the entire restaurant team are a must. PERSONAL APPEARANCE Each crew member is expected to present a neat, well-groomed appearance at all times. This includes strict adherence to the dress code policy. ENVIRONMENTAL CONDITIONS The fast pace within our restaurants and the need to meet requests from the public, requires all crew members to be able to handle stressful situations while maintaining a calm, pleasant attitude and efficient working pace. AGE REQUIREMENT All employees must be at least 16 years of age and possess all documents and permits required by state and federal law. EDUCATION/EXPERIENCE Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience. OTHER All positions require long periods of standing without a break. Lifting and reach requirements are listed on each positional accountability below.lt;/pgt;
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Crew Member
COMPANY
Wendy's - VABWen
lt;pgt;We are hiring Crew Members at our Bethesda, MD location!lt;/pgt; lt;br /gt; lt;pgt;STATEMENT OF PURPOSElt;/pgt; lt;pgt;Utilizing knowledge of positional skills, customer service and courtesy, health and safety regulations and all Wendy's food safety, safety and security and employee policies and procedures; the crew member position is responsible for providing quality products and service in a clean and safe environment to each and every customer.lt;/pgt; lt;br /gt; lt;pgt;QUALIFICATIONSlt;/pgt; lt;pgt;To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.lt;/pgt; lt;br /gt; lt;pgt;ESSENTIAL FUNCTIONSlt;/pgt; lt;pgt;The essential functions of the various crew member positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in at least three service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all 'slow periods,' it is customary for crew members to 'bump and slide' in positions that do not compromise food safety. This process simply means that during certain periods, a crew member will work several positions within a short period of time while adhering to food safety standards. Delivering quality food orders within specified service time goals is fundamental to the nature of Wendy's business. Each employee must be able to execute his/her position with a speed sufficient to contribute to the overall goals and objectives as defined by Service Excellence.lt;/pgt; lt;br /gt; lt;pgt;POSITION ACCOUNTABILITIESlt;/pgt; lt;pgt;All positions should be maintained at rush readiness standards through re-stocking and cleaning the immediate area during service breaks.lt;/pgt; lt;br /gt; lt;pgt;RUNNER/LINE COORDINATORlt;/pgt; lt;pgt;These positions are responsible for seeing that all orders, whether for the Dining Room or Pick Up Window (PUW), are assembled correctly within the stated time goals for the specific restaurant. On the front service line, the line coordinator/runner must be able to:lt;/pgt; lt;pgt;1. Assist the register operator with filling orders.lt;/pgt; lt;pgt;2. Must know proper serving bagging procedures and be able to bag all 'to go' orders.lt;/pgt; lt;pgt;3. Thank each customer as they receive their completed order.lt;/pgt; lt;br /gt; lt;pgt;At the PUW line, the runner/line coordinator must be able to perform all the tasks listed above, as well as:lt;/pgt; lt;pgt;1. Make sure each bagged order is complete, with the receipt placed in the bag after the order is completed.lt;/pgt; lt;pgt;2. Keep bagged orders separated at the window to prevent the wrong order from going out the window.lt;/pgt; lt;pgt;3. Must be able to reach the condiment stand which is 4 ft. from the floor and at a depth of 3 ft.lt;/pgt; lt;br /gt; lt;pgt;ORDER TAKER/DINING ROOMlt;/pgt; lt;pgt;Customer courtesy is a must with the order taker/dining room person. This person is around the dining room customers during their entire visit. The first responsibility of the order taker/dining room position is taking the orders of customers in the serpentine when four or more customers are in line.lt;/pgt; lt;pgt;The order taker responsibilities include such things as:lt;/pgt; lt;pgt;1. Greeting customer(s).lt;/pgt; lt;pgt;2. Accurately filling out the customer(s) check.lt;/pgt; lt;pgt;3. Suggesting additional items for customer(s) meal (i.e. biggie size)lt;/pgt; lt;pgt;4. Thanking customer(s).lt;/pgt; lt;br /gt; lt;pgt;The second responsibility of the order taker/dining room person is to assist any customer(s) requiring any type of special assistance (i.e. moving a table, carrying customer's tray to their table, and helping set-up high chairs). This person is responsible for properly cleaning trays and returning them to the service line. Trays are to be carried in stacks of 12-15 that have a weight of 5-10 lbs.lt;/pgt; lt;br /gt; lt;pgt;The dining room responsibilities include such things as:lt;/pgt; lt;pgt;1. Cleaning tables and chairs after each use.lt;/pgt; lt;pgt;2. Using the hand held carpet sweeper as needed.lt;/pgt; lt;pgt;3. Realigning tables and chairs as necessary.lt;/pgt; lt;pgt;4. Spot cleaning all glass windows and doors.lt;/pgt; lt;pgt;5. Maintaining the cleanliness of the rest rooms.lt;/pgt; lt;pgt;The condiment stand is also maintained by the order taker/dining room person. If the ketchup pump becomes empty, the dining room person must take it to the back room to be replenished. Additional stock for the condiment stand must also be taken from the back room to the condiment stand by the order taker/dining room person.lt;/pgt; lt;br /gt; lt;pgt;GRILLlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to press meat to the correct size specification.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; This person is also responsible for a visual check of all cooked products on the grill to see that proper quality standards are maintained.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to turn and press meat patties on a grill surface that is 3 ft. off the floor.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The grill with attached grill board on the front, reaches a depth of up to 4 ft. and the operator must be able to reach the back.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In Image Restaurants, must be able to serve meat to either service line when both grills are not in operation, which is the situation 80 to 90% of the time.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The grill operator may cook grilled chicken and may hand a wrapped baked potato to the sandwich maker.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to water clean the grill surface and maintain overall cleanliness of the area.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/pgt; lt;br /gt; lt;pgt;FRIES/NUGGETSlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Portions and serves fries and nuggets to both service lines.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Goes to the walk-in cooler periodically during each shift to get fries from the fry slacking rack. Up to 2 bags of fries are retrieved at a time, with each bag/box weighing 5-6 lbs. May also have to retrieve nuggets from freezer.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to cook fries, then using both hands, pick up the fry basket out of the shortening, hold it stationary for 5 seconds to allow the fries to drain and then empty them into the fry bin.lt;/pgt; lt;br /gt; lt;pgt;SANDWICHESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to determine the customer's order from a video monitor, or in some cases from a speaker system (headset) at Pick Up Window (PUW).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must wear disposable vinyl gloves while working in sandwich position.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Retrieves buns from the bun warmer located over the sandwich station at a height of approximately 59-66 inches.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to reach the back of the sandwich station, with the sandwich board on the front, reaches a depth of up to 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Retrieves condiment pans from underneath the station in order to replenish the station throughout the shift.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; At the sandwich station, must also prepare baked potatoes to order.lt;/pgt; lt;br /gt; lt;pgt;DRINKSlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The drink person must be able to receive the customer's order from either the video monitor or from a speaker system (headset).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must portion and serve cold drinks.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must prepare and serve all hot beverages.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Additionally, the drink person must also portion and serve Chili and Frosties.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; It is necessary for this person to replenish the ice in the ice bin several times during a shift. A bucket of ice weighs approximately 15 lbs., and must be carried from the ice machine in the back room of the store to the service line ice bins.lt;/pgt; lt;br /gt; lt;pgt;REGISTERlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Responsible for greeting the customer, taking their order and keying it into the register. If the restaurant uses a speaker system, the order must be relayed over the speaker to enable the crew to process the order.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If the restaurant is using order takers, the register operator must be able to transact the order from the customer check.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The register operator must complete the cash transaction with the customer.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; During non-rush, the register operator must perform other duties. The register operator may prepare the drinks for the order, and in many cases must assist with 'Bagging' the order, if for carryout.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In Central Grill (CG), Open Grill (OG), E2000 or Retro-fitted stores, the register operator may perform Drinks and Bagging duties during a rush period as well.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If the register operator is assigned to the Pick-Up Window, must be able to make all of the above transactions through the window with the customer in the car. The reach to the car is normally 3-4 ft. from the window.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; At the Pick-Up Window, the register operator must be able to carry on a two-way conversation with the customer using a headset system.lt;/pgt; lt;br /gt; lt;pgt;OPENING RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must get case of lettuce (weight up to 50 lbs. and in a box approximately 3 ft. long and 2 ft. wide) from the walk-in cooler, place on utility cart and move to prep area.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; In lettuce preparation, safe operation of 'Silver King Kutlett' (used to chop lettuce) requires two hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Return sandwich lettuce, in 22-quart buckets filled with water, to the walk-in cooler (requires lifting).lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; To safely slice tomatoes, slicer locks onto the prep table. Operation requires 2 hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; May use a serrated knife to prepare various sandwich toppings and salad products.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; If raw bacon product is used, a person must be able to reach to the back of the grill which is 3 ft. from the floor, and reaches a depth of 3-4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Wash windows inside, then out alternating every other day. Must be able to move freely through landscaped areas and over curbs. Some locations may also require the use of a stepladder.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Pull products from freezer and/or walk-in cooler, may include chili, meat, fries, and chicken products.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Requires ability to lift and carry products weighing up to 36 lbs.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Chili must be placed on a stove in double boiler fashion. The stove is approximately 3 ft. off the floor and has a depth of 4 ft., that a person must be able to reach. A full pot of chili weighs approximately 34 lbs.; this must be lifted into the bottom of the double boiler which would already be on the stove.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to lift cooked chili from the stove and carry to the 3 compartment or Power Soak sink (approximately 3 ft. above floor); pour chili into a full sized pan resting in the sink compartment; then carry chili to service line to be placed in one of the heated wells.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to clean and sanitize dirty dishes and place them in an appropriate place on shelves. To reach higher shelves, a person may need to stand on a step stool.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Trash must be emptied by an opener. This requires taking each of the 50-gallon containers from inside the store, using a two-wheeled cart, to the dumpster and emptying the containers. Requires lifting.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Must be able to operate a can opener and onion slicer. Operations require 2 hands.lt;/pgt; lt;br /gt; lt;pgt;PRE-CLOSE RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Cleaning the chili stove surface, trough and surrounding areas. Must be able to reach the back of the stove which is at a depth of 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Cleaning surrounding areas included cleaning stainless steel wall protectors which are approximately 5-7 ft. from the floor.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Filtering Fryers, French Fryers and Chicken Fryer. For safety reasons, this procedure requires good mobility and use of both hands.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; The majority of pre-close tasks involve cleaning and stocking. Mobility (i.e.: bending, reaching, wiping, and carrying) is a requirement during pre-close.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; When cleaning rest rooms, must be able to wipe walls from floor to ceiling, requires use of step stool. Must be able to reach corners and baseboards behind fixtures.lt;/pgt; lt;br /gt; lt;pgt;CLOSING RESPONSIBILITIESlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Grill must be cleaned. To safely clean, crew member uses both hands and must reach to back of grill at a depth of 4 ft.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Service line equipment such as the bun warmers, multipurpose holding cabinets and the fry station must be completely wiped down. To wipe the tops of the bun warmers, may require the crew member to stand on a step stool.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; All floors must be scrubbed with a deck brush, rinsed and TileVac or squeegeed dry.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Final cleaning in the dining room includes:lt;/pgt; lt;pgt;1. Taking trash to the back room.lt;/pgt; lt;pgt;2. Moving all tables and chairs and vacuuming the carpet.lt;/pgt; lt;pgt;3. Realigning tables and chairs, and salt and pepper shakers.lt;/pgt; lt;pgt;4. Cleaning rest rooms again, if necessary.lt;/pgt; lt;pgt;5. Spot cleaning glass on windows and doors.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Front service line closing includes cleaning the Frosty machine(s), person must be able to clean top chamber using a step stool if necessary.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Chili remaining on service lines must be taken to the back, placed in clean 22-quart plastic food storage container. Remove a chili Rapi-Kool from freezer. Place the frozen Rapi-Kool into the chili. Place the container of chili on a lower shelf in the walk-in cooler.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Closing sandwich stations requires crew member to reach a depth of 4 ft. to remove pans from top of station and change or empty the pans. This person cleans out the reach-ins underneath.lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Dishes are completed by washing, rinsing and sanitizing; then storing in appropriate location. This may require the use of a step stool.lt;/pgt; lt;br /gt; lt;pgt;Benefits:lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Medical (Optional)lt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Competitive Wageslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Food Discountlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Opportunity for Advancementlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Uniformslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Fun, Energetic Work Environmentlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Flexible Scheduleslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Direct Depositlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Textbook Reimbursementlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Tenure Recognitionlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Referral Bonuslt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Employee Recognition Programlt;/pgt; lt;pgt; lt;span style='white-space: pre;'gt; lt;/spangt; Employee Assistance Programlt;/pgt; lt;br /gt; lt;br /gt;lt;br/gt;lt;br/gt;lt;bgt;Job Requirements:lt;/bgt;lt;br/gt;lt;pgt;DEPENDABILITYlt;/pgt; lt;pgt;As a member of a team, it is necessary that all crew members arrive at work on time for their scheduled shift. Absences must be held to a minimum and all 'call-off' procedures must be strictly followed.lt;/pgt; lt;br /gt; lt;pgt;CUSTOMER RELATIONSlt;/pgt; lt;pgt;All crew members must understand and demonstrate good 'people skills' in dealing with customers. Prompt, friendly, courteous service, delivered with a pleasant attitude is essential. The Service Excellence Promise must be delivered to each and every customer.lt;/pgt; lt;br /gt; lt;pgt;COOPERATIONlt;/pgt; lt;pgt;All crew members must have a 'teamwork' attitude and be able to contribute to the efficient operation of the shift. Positive working relationships among the entire restaurant team are a must.lt;/pgt; lt;br /gt; lt;pgt;PERSONAL APPEARANCElt;/pgt; lt;pgt;Each crew member is expected to present a neat, well-groomed appearance at all times. This includes strict adherence to the dress code policy.lt;/pgt; lt;br /gt; lt;pgt;ENVIRONMENTAL CONDITIONSlt;/pgt; lt;pgt;The fast pace within our restaurants and the need to meet requests from the public, requires all crew members to be able to handle stressful situations while maintaining a calm, pleasant attitude and efficient working pace.lt;/pgt; lt;br /gt; lt;pgt;AGE REQUIREMENTlt;/pgt; lt;pgt;All employees must be at least 16 years of age and possess all documents and permits required by state and federal law.lt;/pgt; lt;br /gt; lt;pgt;EDUCATION/EXPERIENCElt;/pgt; lt;pgt;Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience.lt;/pgt; lt;br /gt; lt;pgt;OTHERlt;/pgt; lt;pgt;All positions require long periods of standing without a break. Lifting and reach requirements are listed on each positional accountability below.lt;/pgt; lt;br /gt;
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Wendy's Crew Member
COMPANY
Wendy's
lt;pgt;What you'll do Crew employees provide a level of customer service that exceeds our customer's expectations. This includes making and serving great tasting products in a friendly and courteous environment every single day.Wendy's Crew: ? Greet each guest with a smile and a warm welcome ? Can multi-task and doesn't wait to be told what to do ? Understand what it takes to get the job done right ? Learn from experience, as well as from those who have experience ? Work well in a Team environment to get things done collectively This job opportunity is with one of our many franchisees. Independently owned and operated, Wendy's franchise organizations determine their own compensation, benefits and career programs which may vary from company-owned locations.lt;/pgt;
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Wendy's Shift Supervisor
COMPANY
Wendy's
lt;pgt;Broad Functions: This position will supervise the employees in the shift operations and aid in the operation of the restaurant to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures. Position is responsible for operations in a shift in the restaurant. Monitors shift revenues. DUTIES AND RESPONSIBILITIES: ? Supervise the shift's operations in the restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and that an optimal level of quality service is achieved. ? Supervise the restaurant employees; recommend hiring, schedule, train, resolve problems, provide open communications and recommend discipline as appropriate. ? Respond to customer needs, issues, comments and problems to ensure a quality experience. ? Update the cash register system and compile and prepare various reports to aid in the administration of the restaurant. ? Supervise the maintenance/sanitation of the restaurant and equipment during the shift to protect the assets, comply with regulations and ensure quality service. ? Perform special projects and other responsibilities as assigned.lt;/pgt;
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Grill Operator - Wendy's
COMPANY
Wendy's
lt;pgt;Our Grill Operators maximize the guest experience and taste of our food by cooking small batches of products, several times during the shift, ensuring freshest and juicy food all day. Assist management in achieving and maintaining outstanding interior and exterior restaurant cleanliness. As a Wendys team member, your restaurant will support you with the tools and training needed to succeed. The Grill Operator's responsibilities may include, but are not limited to: Filtering oil fryers daily Maintaining outside grounds Clean equipment, inside and outside windows, stock rooms and restrooms Unload delivery truck at least 2 times a week Take out and empty trash Must be able to operate specific cooking equipment, cut food products, and/or prepare orders.lt;/pgt;
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Restaurant Crew member
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
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Restaurant Crew member
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
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Restaurant Crew member
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
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Restaurant Crew member
COMPANY
Wendy's | Wend American Group
lt;pgt;lt;bgt;Restaurant Crew Member: lt;/bgt;lt;/pgt;lt;pgt;lt;bgt;Quality is our Recipe lt;/bgt;here at Wendys. And like the fresh ingredients that go into our recipes, we want our Crew Members to also be top-notch. Not only do we want you to provide customers with great-tasting food, but also with service that puts a smile on their faces and keeps them coming back for more.lt;/pgt;lt;pgt;As a Crew Member, a people-first mentality and positive attitude are needed to delight our guests. But we also want to set you up for success beyond our restaurant doors by helping you develop skills to achieve your personal goals. Here at Wendys, we want to make you feel valued, have a sense of belonging, and be proud to be a part of our fun family.lt;/pgt;lt;pgt;What else is in it for you?lt;/pgt;lt;ulgt;lt;ligt;Same Day Paylt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Flexible Scheduleslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Growth and Developmentlt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Free Mealslt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Retirement Plan (eligibility requirements)lt;/ligt;lt;/ulgt;lt;ulgt;lt;ligt;Group Health Insurance (eligibility requirements)lt;/ligt;lt;/ulgt;lt;pgt;If youre interested in joining an industry leader, apply now or visit www.FROSTYJOBS.COM or text 'FROSTY' to 52345 to learn more about our company, our opportunities, and your future.lt;/pgt;lt;pgt;lt;bgt;We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.lt;/bgt;lt;/pgt;lt;pgt;Job Types: Full-time, Part-timelt;/pgt;lt;pgt;Pay: $11.75 - $12.75 per hourlt;/pgt;lt;pgt;Schedule:lt;/pgt;lt;ulgt;lt;ligt;Day shiftlt;/ligt;lt;ligt;Evening shiftlt;/ligt;lt;ligt;Monday to Fridaylt;/ligt;lt;ligt;Weekend availabilitylt;/ligt;lt;/ulgt;lt;pgt;Work Location: One locationlt;/pgt;
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Crew Member
COMPANY
Wendy's
STATEMENT OF PURPOSElt;brgt;Utilizing knowledge of positional skills, customer service and courtesy, health and safety regulations and all Wendy's food safety, safety and security and employee policies and procedures; the crew member position is responsible for providing quality products and service in a clean and safe environment to each and every customer.lt;brgt;lt;brgt;QUALIFICATIONSlt;brgt;To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.lt;brgt;lt;brgt;ESSENTIAL FUNCTIONSlt;brgt;The essential functions of the various crew member positions within the restaurant are attached. In most cases, it is desirable for a crew member to be cross-trained in at least three service positions. Each position does not exist in every restaurant and sales volume dictates which positions will be used and for how long on each shift. Immediately before and after peak volume periods and during all 'slow periods,' it is customary for crew members to 'bump and slide' in positions that do not compromise food safety. This process simply means that during certain periods, a crew member will work several positions within a short period of time while adhering to food safety standards. Delivering quality food orders within specified service time goals is fundamental to the nature of Wendy's business. Each employee must be able to execute his/her position with a speed sufficient to contribute to the overall goals and objectives as defined by Service Excellence.lt;brgt;lt;brgt;POSITION ACCOUNTABILITIESlt;brgt;All positions should be maintained at rush readiness standards through re-stocking and cleaning the immediate area during service breaks.lt;brgt;lt;brgt;RUNNER/LINE COORDINATORlt;brgt;These positions are responsible for seeing that all orders, whether for the Dining Room or Pick Up Window (PUW), are assembled correctly within the stated time goals for the specific restaurant. On the front service line, the line coordinator/runner must be able to:lt;brgt;1. Assist the register operator with filling orders.lt;brgt;2. Must know proper serving bagging procedures and be able to bag all 'to go' orders.lt;brgt;3. Thank each customer as they receive their completed order.lt;brgt;lt;brgt;At the PUW line, the runner/line coordinator must be able to perform all the tasks listed above, as well as:lt;brgt;1. Make sure each bagged order is complete, with the receipt placed in the bag after the order is completed.lt;brgt;2. Keep bagged orders separated at the window to prevent the wrong order from going out the window.lt;brgt;3. Must be able to reach the condiment stand which is 4 ft. from the floor and at a depth of 3 ft.lt;brgt;lt;brgt;ORDER TAKER/DINING ROOMlt;brgt;Customer courtesy is a must with the order taker/dining room person. This person is around the dining room customers during their entire visit. The first responsibility of the order taker/dining room position is taking the orders of customers in the serpentine when four or more customers are in line.lt;brgt;lt;brgt;lt;bgt;The order taker responsibilities include such things as:lt;/bgt;lt;brgt;1. Greeting customer(s).lt;brgt;2. Accurately filling out the customer(s) check.lt;brgt;3. Suggesting additional items for customer(s) meal (i.e. biggie size)lt;brgt;4. Thanking customer(s).lt;brgt;lt;brgt;The second responsibility of the order taker/dining room person is to assist any customer(s) requiring any type of special assistance (i.e. moving a table, carrying customer's tray to their table, and helping set-up high chairs). This person is responsible for properly cleaning trays and returning them to the service line. Trays are to be carried in stacks of 12-15 that have a weight of 5-10 lbs.lt;brgt;lt;brgt;lt;bgt;The dining room responsibilities include such things as:lt;/bgt;lt;brgt;1. Cleaning tables and chairs after each use.lt;brgt;2. Using the hand held carpet sweeper as needed.lt;brgt;3. Realigning tables and chairs as necessary.lt;brgt;4. Spot cleaning all glass windows and doors.lt;brgt;5. Maintaining the cleanliness of the rest rooms.lt;brgt;The condiment stand is also maintained by the order taker/dining room person. If the ketchup pump becomes empty, the dining room person must take it to the back room to be replenished. Additional stock for the condiment stand must also be taken from the back room to the condiment stand by the order taker/dining room person.lt;brgt;lt;brgt;GRILLlt;brgt;lt;ulgt;lt;ligt;Must be able to press meat to the correct size specification.lt;/ligt;lt;ligt;This person is also responsible for a visual check of all cooked products on the grill to see that proper quality standards are maintained.lt;/ligt;lt;ligt;Must be able to turn and press meat patties on a grill surface that is 3 ft. off the floor.lt;/ligt;lt;ligt;The grill with attached grill board on the front, reaches a depth of up to 4 ft. and the operator must be able to reach the back.lt;/ligt;lt;ligt;In Image Restaurants, must be able to serve meat to either service line when both grills are not in operation, which is the situation 80 to 90% of the time.lt;/ligt;lt;ligt;The grill operator may cook grilled chicken and may hand a wrapped baked potato to the sandwich maker.lt;/ligt;lt;ligt;Must be able to water clean the grill surface and maintain overall cleanliness of the area.lt;/ligt;lt;ligt;Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/ligt;lt;/ulgt;FRIES/NUGGETSlt;brgt;lt;ulgt;lt;ligt;Must be able to determine the customer's order from a video monitor at each service line, or in some cases from a speaker system (headset).lt;/ligt;lt;ligt;Portions and serves fries and nuggets to both service lines.lt;/ligt;lt;ligt;Goes to the walk-in cooler periodically during each shift to get fries from the fry slacking rack. Up to 2 bags of fries are retrieved at a time, with each bag/box weighing 5-6 lbs. May also have to retrieve nuggets from freezer.lt;/ligt;lt;ligt;Must be able to cook fries, then using both hands, pick up the fry basket out of the shortening, hold it stationary for 5 seconds to allow the fries to drain and then empty them into the fry bin.lt;/ligt;lt;/ulgt;SANDWICHESlt;brgt;lt;ulgt;lt;ligt;Must be able to determine the customer's order from a video monitor, or in some cases from a speaker system (headset) at Pick Up Window (PUW).lt;/ligt;lt;ligt;Must wear disposable vinyl gloves while working in sandwich position.lt;/ligt;lt;ligt;Retrieves buns from the bun warmer located over the sandwich station at a height of approximately 59-66 inches.lt;/ligt;lt;ligt;Must be able to reach the back of the sandwich station, with the sandwich board on the front, reaches a depth of up to 4 ft.lt;/ligt;lt;ligt;Retrieves condiment pans from underneath the station in order to replenish the station throughout the shift.lt;/ligt;lt;ligt;At the sandwich station, must also prepare baked potatoes to order.lt;/ligt;lt;/ulgt;DRINKSlt;brgt;lt;ulgt;lt;ligt;The drink person must be able to receive the customer's order from either the video monitor or from a speaker system (headset).lt;/ligt;lt;ligt;Must portion and serve cold drinks.lt;/ligt;lt;ligt;Must prepare and serve all hot beverages.lt;/ligt;lt;ligt;Additionally, the drink person must also portion and serve Chili and Frosties.lt;/ligt;lt;ligt;It is necessary for this person to replenish the ice in the ice bin several times during a shift. A bucket of ice weighs approximately 15 lbs., and must be carried from the ice machine in the back room of the store to the service line ice bins.lt;/ligt;lt;/ulgt;REGISTERlt;brgt;lt;ulgt;lt;ligt;Responsible for greeting the customer, taking their order and keying it into the register. If the restaurant uses a speaker system, the order must be relayed over the speaker to enable the crew to process the order.lt;/ligt;lt;ligt;If the restaurant is using order takers, the register operator must be able to transact the order from the customer check.lt;/ligt;lt;ligt;The register operator must complete the cash transaction with the customer.lt;/ligt;lt;ligt;During non-rush, the register operator must perform other duties. The register operator may prepare the drinks for the order, and in many cases must assist with 'Bagging' the order, if for carryout.lt;/ligt;lt;ligt;In Central Grill (CG), Open Grill (OG), E2000 or Retro-fitted stores, the register operator may perform Drinks and Bagging duties during a rush period as well.lt;/ligt;lt;ligt;If the register operator is assigned to the Pick-Up Window, must be able to make all of the above transactions through the window with the customer in the car. The reach to the car is normally 3-4 ft. from the window.lt;/ligt;lt;ligt;At the Pick-Up Window, the register operator must be able to carry on a two-way conversation with the customer using a headset system.lt;/ligt;lt;/ulgt;OPENING RESPONSIBILITIESlt;brgt;lt;ulgt;lt;ligt;Must get case of lettuce (weight up to 50 lbs. and in a box approximately 3 ft. long and 2 ft. wide) from the walk-in cooler, place on utility cart and move to prep area.lt;/ligt;lt;ligt;In lettuce preparation, safe operation of 'Silver King Kutlett' (used to chop lettuce) requires two hands.lt;/ligt;lt;ligt;Return sandwich lettuce, in 22-quart buckets filled with water, to the walk-in cooler (requires lifting).lt;/ligt;lt;ligt;To safely slice tomatoes, slicer locks onto the prep table. Operation requires 2 hands.lt;/ligt;lt;ligt;May use a serrated knife to prepare various sandwich toppings and salad products.lt;/ligt;lt;ligt;If raw bacon product is used, a person must be able to reach to the back of the grill which is 3 ft. from the floor, and reaches a depth of 3-4 ft.lt;/ligt;lt;ligt;Wash windows inside, then out alternating every other day. Must be able to move freely through landscaped areas and over curbs. Some locations may also require the use of a stepladder.lt;/ligt;lt;ligt;Pull products from freezer and/or walk-in cooler, may include chili, meat, fries, and chicken products.lt;/ligt;lt;ligt;Requires ability to lift and carry products weighing up to 36 lbs.lt;/ligt;lt;ligt;Chili must be placed on a stove in double boiler fashion. The stove is approximately 3 ft. off the floor and has a depth of 4 ft., that a person must be able to reach. A full pot of chili weighs approximately 34 lbs.; this must be lifted into the bottom of the double boiler which would already be on the stove.lt;/ligt;lt;ligt;Must be able to lift cooked chili from the stove and carry to the 3 compartment or Power Soak sink (approximately 3 ft. above floor); pour chili into a full sized pan resting in the sink compartment; then carry chili to service line to be placed in one of the heated wells.lt;/ligt;lt;ligt;Must be able to clean and sanitize dirty dishes and place them in an appropriate place on shelves. To reach higher shelves, a person may need to stand on a step stool.lt;/ligt;lt;ligt;Trash must be emptied by an opener. This requires taking each of the 50-gallon containers from inside the store, using a two-wheeled cart, to the dumpster and emptying the containers. Requires lifting.lt;/ligt;lt;ligt;Must be able to operate a can opener and onion slicer. Operations require 2 hands.lt;/ligt;lt;/ulgt;PRE-CLOSE RESPONSIBILITIESlt;brgt;lt;ulgt;lt;ligt;Cleaning the chili stove surface, trough and surrounding areas. Must be able to reach the back of the stove which is at a depth of 4 ft.lt;/ligt;lt;ligt;Cleaning surrounding areas included cleaning stainless steel wall protectors which are approximately 5-7 ft. from the floor.lt;/ligt;lt;ligt;Filtering Fryers, French Fryers and Chicken Fryer. For safety reasons, this procedure requires good mobility and use of both hands.lt;/ligt;lt;ligt;The majority of pre-close tasks involve cleaning and stocking. Mobility (i.e.: bending, reaching, wiping, and carrying) is a requirement during pre-close.lt;/ligt;lt;ligt;When cleaning rest rooms, must be able to wipe walls from floor to ceiling, requires use of step stool. Must be able to reach corners and baseboards behind fixtures.lt;/ligt;lt;/ulgt;CLOSING RESPONSIBILITIESlt;brgt;lt;ulgt;lt;ligt;Grill must be cleaned. To safely clean, crew member uses both hands and must reach to back of grill at a depth of 4 ft.lt;/ligt;lt;ligt;Service line equipment such as the bun warmers, multipurpose holding cabinets and the fry station must be completely wiped down. To wipe the tops of the bun warmers, may require the crew member to stand on a step stool.lt;/ligt;lt;ligt;All floors must be scrubbed with a deck brush, rinsed and TileVac or squeegeed dry.lt;/ligt;lt;ligt;Final cleaning in the dining room includes:lt;/ligt;lt;/ulgt;1. Taking trash to the back room.lt;brgt;2. Moving all tables and chairs and vacuuming the carpet.lt;brgt;3. Realigning tables and chairs, and salt and pepper shakers.lt;brgt;4. Cleaning rest rooms again, if necessary.lt;brgt;5. Spot cleaning glass on windows and doors.lt;brgt;lt;ulgt;lt;ligt;Front service line closing includes cleaning the Frosty machine(s), person must be able to clean top chamber using a step stool if necessary.lt;/ligt;lt;ligt;Chili remaining on service lines must be taken to the back, placed in clean 22-quart plastic food storage container. Remove a chili Rapi-Kool from freezer. Place the frozen Rapi-Kool into the chili. Place the container of chili on a lower shelf in the walk-in cooler.lt;/ligt;lt;ligt;Closing sandwich stations requires crew member to reach a depth of 4 ft. to remove pans from top of station and change or empty the pans. This person cleans out the reach-ins underneath.lt;/ligt;lt;ligt;Dishes are completed by washing, rinsing and sanitizing; then storing in appropriate location. This may require the use of a step stool.lt;/ligt;lt;/ulgt;DEPENDABILITYlt;brgt;As a member of a team, it is necessary that all crew members arrive at work on time for their scheduled shift. Absences must be held to a minimum and all 'call-off' procedures must be strictly followed.lt;brgt;lt;brgt;CUSTOMER RELATIONSlt;brgt;All crew members must understand and demonstrate good 'people skills' in dealing with customers. Prompt, friendly, courteous service, delivered with a pleasant attitude is essential. The Service Excellence Promise must be delivered to each and every customer.lt;brgt;lt;brgt;COOPERATIONlt;brgt;All crew members must have a 'teamwork' attitude and be able to contribute to the efficient operation of the shift. Positive working relationships among the entire restaurant team are a must.lt;brgt;lt;brgt;PERSONAL APPEARANCElt;brgt;Each crew member is expected to present a neat, well-groomed appearance at all times. This includes strict adherence to the dress code policy.lt;brgt;lt;brgt;ENVIRONMENTAL CONDITIONSlt;brgt;The fast pace within our restaurants and the need to meet requests from the public, requires all crew members to be able to handle stressful situations while maintaining a calm, pleasant attitude and efficient working pace.lt;brgt;lt;brgt;AGE REQUIREMENTlt;brgt;All employees must be at least 16 years of age and possess all documents and permits required by state and federal law.lt;brgt;lt;brgt;EDUCATION/EXPERIENCElt;brgt;Previous restaurant experience is helpful but not required; or an equivalent combination of education and experience.lt;brgt;lt;brgt;OTHERlt;brgt;All positions require long periods of standing without a break. Lifting and reach requirements are listed on each positional accountability below.lt;brgt;$15
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Wendy’s

Wendy's | Wend American Group

Wendy's - VABWen

Wendy's | Wend American Group

Wendy's - VABWen

Wendy's - VABWen

Wendy's | Wend American Group

Wendy's | Wend American Group

Wendy's | Wend American Group

Wendy's | Wend American Group

Wendy's VABWen

Wendy's - VABWen

Wendy's

Wendy's

Wendy's

Wendy's | Wend American Group

Wendy's | Wend American Group

Wendy's | Wend American Group

Wendy's | Wend American Group

Wendy's

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