Employee Dining Room Attendant - Grave Shift

The primary responsibility of the EDR Attendant is to maintain the cleanliness of the EDR and the proper handling of the food line. EDR Attendant also serve as one of the restaurants first and last impressions and must interact guests to ensure an experience that exceeds their expectations.

• Must be at least 21 years of age.
• Six (6) Months previous experience in related field preferred but not required.
• Must successfully complete Serv-Safe training per departmental guidelines.
• Previous experience working with customers.
• Ability to work a minimum of 8 hours with appropriate mobility and endurance.
• Ability to effectively communicate with other team members, including service and kitchen maintenance personnel.
• $18.60 per hour
• Bi-Weekly Pay Dates
• Paid Time Off, 401(k), Medical, Dental, Vision, Life & Disability Insurance - Holiday Pay
• Provides safe and wholesome food to our Team Members.
• Maintains a sanitary and organized work area.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
• Assists EDR Cooks when needed.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Adjusts equipment temperatures.
• Acts as expediter by coordinating functions between the food prep line and service personnel.
• Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.
• Provides safe and wholesome food to our Team Members.
• Maintains a sanitary and organized work area.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.
• Assists EDR Cooks when needed.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Adjusts equipment temperatures.
• Acts as expediter by coordinating functions between the food prep line and service personnel.
• Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.