Full Time Cleaner

Workstream; Concord (MO); On-site; USD 17,000 - 22,000; Full time

Job summary

Culver’s is seeking a team member for daily cleaning, stocking and basic kitchen support. You will filter fryer oil, clean grills, and organize stock areas to help maintain a safe, welcoming restaurant environment.

You must follow food safety practices, work with the opening crew, and handle tasks with urgency. Ability to stand long periods and lift up to 50 lbs is required, with a flexible schedule.

Qualifications

• Flexible schedule is required.
• Reading and writing skills required.
• Communicates with guests, team and management.
• Maintains a sense of urgency.
• Demonstrates trained food safety knowledge.
• Works independently without supervision.
• Reach, bend and clean surfaces regularly.
• Works both in and outdoors about half the time.

Responsibilities

• Perform daily cleaning and stocking tasks including filtering fryer system, cleaning and maintaining grill, and organizing stock and prep areas.
• Provide superior cleaning to interior and exterior of the restaurant in a timely and accurate manner.
• Follow company safety standards and ensure guest and team safety.
• Coordinate duties with opening team members to prepare for service.
• Rotate stock using FIFO and monitor shelf life and codes.
• Take temperatures of required foods and document on checklists.
• Maintain knowledge of equipment operation and assist as needed.

Skills

Flexible schedule

Reading and writing skills

Communicates with guests

Team collaboration

Sense of urgency

Food safety knowledge

Independent work

Physical stamina

Job description

Perform daily cleaning and stocking tasks including but not limited to filtering of fryer system; cleaning and maintaining grill; general daily cleaning tasks; organization of stock and prep areas. Provides superior cleaning to interior and exterior of restaurant timely and accurately.

ESSENTIAL FUNCTIONS:

• Demonstrates sanitation and food safety practices consistently.
• Checks over restaurant from previous close to ensure a safe and secure environment.
• Completes daily jobs timely and accurately.
• Completes weekly jobs timely and accurately.
• Completes monthly jobs timely and accurately.
• Maintains the appearance of the building exterior and grounds effectively.
• Always follows company safety standards and looks out for the safety of other team members and guests.
• Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
• Puts food order away accurately, rotates stock in cooler, freezer and dry storage area using the First In-First Out method while monitoring shelf life and code dates.
• Takes temperatures of required foods upon delivery accurately, providing documentation on the Quality Control/Safe Food Checklist.
• Maintains a basic working knowledge of the operation of all the equipment in the restaurant.
• Duties completed by 10:30 to be ready to work in the kitchen during the lunch shift.
• Reports possible areas of incomplete closing to opening manager.
• Completes other miscellaneous tasks as assigned by the manager on duty.

QUALIFICATIONS:

• Flexible schedule
• Reading and writing skills required
• Communicates with guests, team and management
• Maintains a sense of urgency
• Demonstrates trained food safety knowledge
• Work independently without supervision
• Reach, bend and clean surfaces regularly
• Works both in and outdoors each 50 percent of the time
• Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns

PHYSICAL ABILITIES:

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs. or less Constantly
• Lift / carry 11-20 lbs. Constantly
• Lift / carry 21-50 lbs. Frequently
• Lift / carry 51-100 lbs. Frequently

TEAM MEMBER PERFORMANCE SUCCESS FACTORS:

COMMUNICATION:Verbal and written communication is timely, clear, concise; delivers ideas for solutions with problems; communicates well with team members and guests.

CHANGE MANAGEMENT:Supportive of change; reacts quickly and appropriately; accepts direction and constructive feedback.

DECISION MAKING & PROBLEM SOLVING:Uses judgment, common sense and sensitivity in addressing issues and seeking solutions to problems and challenges; gathers appropriate information.

INNOVATION & CREATIVITY:Seeks new ways to improve efficiency, effectiveness, quality; offers suggestions and solutions to obstacles and challenges.

PLANNING:Organized and able to establish priorities; delivers the desired results; manages multiple deadlines and priorities with a professional attitude. Recognizes priorities and responds with a sense of urgency. Follows procedures and policies in planning and executing job responsibilities.

COOPERATION:Supports fellow team members and is cooperative in providing excellent guest service.

QUALITY OF WORK:Delivers quality work on time at the desired standards. Performs work duties in support of safety and security policies.

ACCOUNTABILITY:Delivers results on time and at the quality level promised. Is punctual and ready to begin work assignments. Delivers quality work product using resources and time allocated.

In 1984, Craig and Lea Culver, along with Craig’s parents George and Ruth, opened the very first Culver's in the family’s beloved hometown of Sauk City, Wisconsin, and began serving ButterBurgers® and Frozen Custard.
Craveable as our signature combination is, the Culver family knew right away that although the business is centered around the food, it is really about the people. While folks can vividly recall the first time they bit into a ButterBurger or tasted a scoop of rich, creamy Fresh Frozen Custard, it’s our way of welcoming guests that truly makes Culver’s delicious.