Rotisserie Specialist 1

Job Details Job Location : Calif Chicken Cafe - Santa Monica - SANTA MONICA, CA Salary Range : Undisclosed Pay Range: $19.50 - $20.75/Hour Overall Responsibilities Prepare, cook, cut, and serve Rotisserie Chicken quickly, accurately, and efficiently. Key Areas of Responsibilities Follow all Rotisserie Chicken Cooking Procedures Follow and complete chicken cooking schedule Cut and serve Rotisserie Chicken according to company presentation standards Stock chicken station supplies Clean and sanitize work area Make food orders and deliver to guests or package for Take Out Store and label foods according to Health Department regulations and company policy Inform supervisors of any damaged or broken equipment Read and adhere to all company policies and procedures Maintain a safe, clean, and sanitary restaurant Maintain a positive and friendly work environment Other duties as assigned Position Levels & Skill Sets Chicken Cook 1: Chicken, Menu Knowledge, Side Orders Chicken Cook 2: Chicken, Menu Knowledge, Side Orders, Hot Sides, Wraps Chicken Cook 3: Chicken, Menu Knowledge, Side Orders, Hot Sides, Wraps, Trainer Chicken Qualifications 1+ years of previous restaurant experience preferred Able to read and comprehend in English and/or Spanish Passionate about food and hospitality Friendly, upbeat, and cooperative Able to multitask Able to work well with others, enjoys a team environment Must enjoy and succeed in a fast-paced environment Must pass Food Handler course and test in compliance with CA state law requirements Fully documented to work in the U.S. Physical Requirements Perform duties that require standing, walking, reaching, bending, stooping, wiping, twisting, climbing, lifting/carrying (up to 25 lbs. individually), and moving throughout the restaurant for 8-12 hours per shift, up to 6 shifts per week. Occasional sitting, 1-4hrs/day. Work Conditions/Hours Must have the ability to work 30+ hours per week. Hours will vary in accordance with business necessity, including early morning, late evenings, weekends and/or holidays. Exposure to cleaning chemicals, noise, steam, and smoke. Works with hot, cold, and hazardous equipment typical of a restaurant kitchen as well as work with phones.

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