Porter & Kitchen

Workstream; Collinsville (IL); On-site; USD 17,000 - 22,000; Full time

Job summary

Culver's team member role in Collinsville, IL offers daily cleaning, stocking, and food safety responsibilities in a fast-paced restaurant environment.

You will perform sanitation, stock rotation, temperature checks, and assist opening prep while ensuring guest satisfaction and safety standards are met. The job requires standing most of the shift, lifting up to 50 lbs, and maintaining quick, accurate service to support lunch rushes and daily operations.

Qualifications

• Must have reading and writing skills.
• Communicates with guests, team and management.
• Maintains a sense of urgency.
• Demonstrates trained food safety knowledge.
• Works independently without supervision.
• Able to stand and perform repetitive tasks for long periods.

Responsibilities

• Demonstrates sanitation and food safety practices consistently.
• Maintains the appearance of the building exterior and grounds.
• Completes daily, weekly and monthly jobs timely and accurately.
• Puts food order away accurately and rotates stock using FIFO.
• Takes temperatures of required foods upon delivery and documents checks.
• Keeps equipment knowledge basic and supports opening prep tasks.
• Reports possible issues to the opening manager.

Skills

Sanitation

Food safety

Stock rotation

Temperature checks

Housekeeping

Communication

Safety awareness

Education

Reading & writing skills

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.