Crew - 8608

Wendy's Restaurant Franchise; Beaverton (OR); On-site; USD 22,730 - 24,108; Part time

Job summary

Wendy's Restaurant Franchise in Beaverton, OR is seeking enthusiastic crew members for various positions including Runner, Order Taker, Grill, and more. Responsibilities include assembling orders, customer interactions, food preparation, and maintaining cleanliness in the restaurant.

Successful candidates should possess strong customer service skills and the ability to work in a fast-paced environment. Competitive wages of $16.50 - $17.50 per hour will be offered based on experience.

Qualifications

• Must be able to perform each essential duty satisfactorily.
• Reasonable accommodations may be made to enable individuals with disabilities.

Responsibilities

• Ensure orders are assembled correctly in a timely manner.
• Greet and assist customers courteously.
• Prepare food items according to restaurant standards.

Skills

Customer service

Cross-training in various positions

Mobility and physical stamina

Job description

Job Details

Location: 8608 TANASBOURNE - BEAVERTON, OR 97006; Salary: $16.50 - $17.50 per hour

The essential functions of various crew member positions within the restaurant are described below. In most cases, a crew member should be cross‑trained in at least three service positions.

Runner / Line Coordinator

Responsible for ensuring all orders — whether for Dining Room or Pick‑Up Window (PUW) — are assembled correctly within the stated time goals.

1. Assist the register operator with filling orders.
2. Know proper serving and bagging procedures and be able to bag all “to go” orders.
3. Thank each customer as they receive their completed order.
4. Ensure each bagged order is complete, with the receipt placed in the bag after the order is completed.
5. Keep bagged orders separated at the window to prevent the wrong order from going out the window.
6. Be able to reach the condiment stand, which is 4ft. from the floor and at a depth of 3ft.

Order Taker / Dining Room

Customer courtesy is a must. The order taker/dining room person is responsible for.

• Greeting customers.
• Accurately filling out the customer check.
• Suggesting additional items for the customer’s meal.
• Thanking customers.
• Assisting customers requiring special assistance (moving a table, carrying a tray, setting up high chairs).
• Properly cleaning trays and returning them to the service line (trays carried in stacks of 12–15, weight 5–10lb.).
• Cleaning tables and chairs after each use.
• Using a handheld carpet sweeper as needed.
• Re‑aligning tables and chairs as necessary.
• Spot‑cleaning all glass windows and doors.
• Maintaining the cleanliness of restrooms.
• Maintaining the condiment stand (replenishing ketchup pump, adding stock).

Grill

1. Press meat to the correct size specification.
2. Visually check all cooked products on the grill to ensure proper quality standards.
3. Turn and press meat patties on a grill surface that is 3ft. off the floor.
4. Use the grill board on the front, which reaches a depth of up to 4ft.; operator must reach the back.
5. In Image restaurants, serve meat to either service line when the grills are not in operation (80–90% of the time).
6. Cook grilled chicken and hand wrapped baked potato to the sandwich maker.
7. Water‑clean the grill surface and maintain overall cleanliness.
8. Determine the customer’s order from a video monitor or speaker system.

Fries / Nuggets

1. Determine the customer’s order from a video monitor or speaker system.
2. Portion and serve fries and nuggets to both service lines.
3. Retrieve fries/nuggets from the walk‑in freezer during each shift.
4. Cook fries, pick up the fry basket out of the shortening, hold it stationary for 5seconds to allow draining, then empty into the fry bin.

Sandwiches

1. Determine the customer’s order from a video monitor or speaker system at PUW.
2. Wear disposable vinyl gloves while working in the sandwich position.
3. Retrieve buns from the bun warmer located over the sandwich station at a height of 59–66inches.
4. Reach the back of the sandwich station; the sandwich board on the front reaches a depth of up to 4ft.
5. Retrieve condiment pans from underneath the station to replenish throughout the shift.
6. Prepare baked potatoes to order at the sandwich station.

Drinks

1. Receive the customer’s order from a video monitor or speaker system.
2. Portion and serve cold drinks.
3. Prepare and serve all hot beverages.
4. Portion and serve Chili and Frosties.
5. Replenish the ice in the ice bin several times during each shift. A bucket of ice weighs approximately 15lb. and must be carried from the ice machine in the back room to the service line ice bins.

Register

1. Greet the customer, take their order, and key it into the register.
2. Relay orders over a speaker system if the restaurant uses one.
3. Complete cash transactions with the customer.
4. During non‑rush, prepare drinks and assist with bagging carry‑out orders.
5. Assist with drinks and bagging duties during rush periods in certain store types.
6. If assigned to the Pick‑Up Window, execute all transactions through the window with the customer in the car; reach typically 3–4ft. from the window.
7. Carry a two‑way conversation with the customer using a headset system at the Pick‑Up Window.

Opening Responsibilities

1. Retrieve case of lettuce (weight up to 50lb., box ~3ft. long, 2ft. wide) from the walk‑in cooler; move to prep area on a utility cart.
2. Safely operate a “Silver King Kutlett” for chopping lettuce (requires two hands).
3. Return sandwich lettuce in 22quart buckets filled with water to the walk‑in cooler (requires lifting).
4. Slice tomatoes with a slicer that locks onto the prep table (requires two hands).
5. Use a serrated knife to prepare sandwich toppings and salad products.
6. If raw bacon is used, reach to the back of the grill (3ft. from the floor, depth 3–4ft.).
7. Wash windows inside and out alternating every other day.
8. Move freely through landscaped areas and over curbs; use a stepladder if required.
9. Pull products from freezer or walk‑in cooler (chili, meat, fries, chicken). Required lifting up to 36lb.
10. Clean and sanitize dirty dishes; place on shelves; may need a step stool to reach higher shelves.
11. Empty trash containers (50gal) from inside store using a two‑wheeled cart to the dumpster.
12. Operate a can opener and onion slicer (requires two hands).

Pre‑Close Responsibilities

1. Clean chili stove surface, trough, and surrounding areas; reach back of stove at depth 4ft.
2. Clean stainless steel wall protectors (5–7ft. from floor).
3. Filter fryers (French Fryers and Chicken Fryer). Requires good mobility and use of both hands.

Qualifications

• Must be able to perform each essential duty satisfactorily.
• The requirements listed are representative of the knowledge, skill, and/or abilities required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.