Position: Team/Crew Member

　　Immediate Supervisor: Manager on Duty (MOD)

　　Status: Nonexempt

　　Position Summary: This position performs basic operational duties to provide quality products and service to guests.

　　Essential Job Duties:

　　Perform station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as assigned to meet operational standards

　　Comply with all company policies, procedures, and operational standards

　　Perform regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards

　　Regular attendance

　　ADDITIONAL DUTIES:

　　Report customer or employee complaints/issues to MOD

　　Move and stock food product weighing up to 50 pounds

　　Perform other job-related duties as assigned or required

　　Time/Shift Expectations: Irregular hours; nights; weekends; and holidays

　　Qualifications and Job Requirements:

　　Knowledge/Skills

　　General restaurant or retail knowledge

　　Basic math and reading skills

　　Effective verbal and written communication skills

　　Ability to follow directions

　　Multi-tasking skills

　　Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions