Job Overview
Employment Type
Part-time
Compensation
Type:
Hourly
Rate:
Range $11.25 - $14.75
Work Schedule
Day Shifts
Weekend Shifts
Fixed Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
employee discount
Training and Development
meal benefits
Job Description
This job opening is for a Team Member position at a fast-paced restaurant specializing in high-quality chicken dishes. The restaurant's founding co-founder, Dave, brings expertise from training under Thomas Keller's renowned Bouchon restaurant organization, ensuring a culinary focus on premium ingredients and signature flavors. The establishment operates with a clear mission to serve the most tender chicken in the world, prepared with care through a proprietary brining process and finished with seven unique spice blends. This emphasis on quality and guest satisfaction positions the restaurant as a sought-after dining destination with a commitment to excellence in both food and service.Show More
Job Requirements
- Must be at least 16 years old
- Flexibility to work nights, weekends, holidays, opening and closing shifts
- Ability to stand for long periods of time and work in a fast-paced environment
- Ability to bend and stoop and lift 50 - 75 lbs. comfortably
- Ability to work in close quarters and around heat
- Must have reliable transportation to work
- Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates
Job Qualifications
- Current student or high school diploma/GED preferred
- Positive attitude while conducting any and all duties
- Commitment to guest satisfaction
- Looks at Restaurant operations from the Guest's point of view
- Effective communicator with Teammates and the Restaurant Management Team
- Excellent Time Management Skills
Job Duties
- Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities
- Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination
- Communicate to their immediate supervisor when additional training guidance and practice is needed
- Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
- Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
- Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
- Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed
- Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.
- Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
- Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
- Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
- Follow all company guidelines for food and cash controls
- follow all cost control guidelines to maintain and minimize Restaurant costs and effectively use all products, supplies, and equipment facilities
- Are performance-oriented and performance driven
- understand performance expectations and are aware of performance results
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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