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TASKS AND RESPONSIBILITIES:
Performs all tasks and responsibilities of a shift leader. Trains newer or less experienced foodservice employees in their tasks and responsibilities.
1. Practices inventory control standards to include spot inventory, order guide completion, rotation of food in grab and go warmer as well as storage facilities, monitor waste and out of stocks
2. Inspects equipment and storage facilities throughout a shift to ensure that equipment is in proper working order. Report any issues to the manager on duty
3. Is serve safe certified.
4. Possess the ability and knowledge to manage productivity while on duty and discuss with manager on duty if other tasks are needed.
5. Can successfully open and close
6. Performs paperwork duties as needed to include food ordering, end of the month inventory
7. Ensure Daily tasks list are completed
8. Use and follow the Banks’ Kitchen Operations Manual for all formulas and cooking/cleaning instructions
Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.
Requirements: Must have reliable transportation and a valid NC driver’s license, a working cell phone with texting ability, and schedule flexibility
Job Types: Full-time, Part-time
Pay: $11.00 - $13.00 per hour
Ability to Commute:
Ability to Relocate:
Work Location: In person
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