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Porter / Maintenance Technician

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Culvers RestaurantCarbondale, IL
  • Provides superior maintenance to interior and exterior of restaurant timely and accurately.
  • 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, including landscaping and snow removal.
  • Follows company safety standards at all times 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.
  • Puts food order away accurately, ensuring proper stock rotation.
  • Maintains a basic working knowledge of the operation of all the equipment in the restaurant.
  • Completes scheduled maintenance on all restaurant equipment safely and correctly.
  • 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.
  • Reading and writing skills required
  • Communicates with guests, team and management
  • Maintains a sense of urgency
  • Demonstrates trained food safety knowledge
  • Climb up and down a ladder to a height of 25 feet
  • Sweep, mop and scrub using hazardous materials
  • Work independently without supervision
  • Reach, bend and clean surfaces regularly
  • Work frequently in hot, cold and damp environments
  • 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
  • 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
  • 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.

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