Taco Bell jobs in Phoenix, AZ - 769 jobs

Buckeye, AZ Live Más with a career at Taco Bell! We're looking for people who love serving customers, have experience in the restaurant industry and who want to be apart of the largest restaurant company in the world! If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the perfect place to learn, grow and succeed! We offer the following : * A commitment to promote from within * Training and mentorship programs * Tuition reimbursement and scholarship opportunities * Reward and recognition culture * Competitive Pay * Flexible schedules- day, night, evening, and late night shifts * Eligibility to accrue paid vacation time * Career advancement and professional development opportunities * Medical benefits * Health and Wellness programs * 401K plan with 6% match * PERKS! Discounts on mortgages, vehicles, cell phones, gym memberships and more * Mas Earth! Commitment to a sustainable future. The responsibilities of the team member will include: * Interaction with customers: receiving orders, processing sales and monies, and managing customer issues. * Preparation of products. * Maintaining quality of product. * Monitoring all service equipment. * Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level. * Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! * Must be at least 16 years of age * Accessibility to dependable and reliable transportation * Excellent communication skills, management/leadership and organizational skills. * Physical dexterity required (the ability to move up to 45 lbs. from one area to another). * Attendance and Punctuality a must * Operating of cash register as needed and making change for other cashiers. * Basic Math skills * Complete training certification * Enthusiasm and willing to learn * Team player * Commitment to customer satisfaction * Have a strong work ethic

Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio's guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. Essential Job Duties Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed. Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds. Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio's service time standards. Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio's Dress Code standards. Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Non-Essential Job Duties May perform similar and incidental duties as required by Management. Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting co-workers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts The Line Cook will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line Cook will regularly give suggestions to his/her managers regarding operations. The Line Cook is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5'6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Full-time Description Responsible and accountable for supervising and supporting a productive and profitable restaurant, including Guest satisfaction, food quality and portioning, and Team Member efficiency, safety and security. Is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 10. Essential Job Duties Interacts with Guests, Team Members and Management. Maintains restaurant cleanliness, high food quality standards, resolves Guest complaints, and ensures Guest service according to Rubio's standards. Supervises Team Members to appropriate positions as required. Opens and/or closes restaurant according to Rubio's standards. Supervises Front of the House and Back of the House Team Members as required by Management, ensuring priorities are being followed. Supervises Team Member performance during store operations including setup, food preparation and cleaning before opening, during the shift and at closing. Provides performance feedback to Management. Performs production staff duties including cleaning the dining room, patio and restrooms, taking out trash, stocking inventories as required by Management, and maintaining cleanliness and food quality standards. Inspects food for proper portioning, temperature, and appearance, completing all cleaning and food quality checklists as required by Management. Ensures Team Members follow Company safety policies, using required safety equipment. Ensures proper temperature of food products. Inspects restaurant and its surroundings on a regular basis. Maintains personal hygiene as prescribed by law and Rubio's Dress Code standards. Completes financial paperwork on a daily basis. Counts, dispenses and deposits money according to Company policy. Assists in completion of periodic operational paperwork as prescribed by Management. Participates in development of self by attending ongoing classroom and online training. Non-Essential Job Duties Performs similar and incidental duties as required. Requirements Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Some restaurant or retail experience preferred. Knowledge: Knowledge of aspects of the restaurant industry. Basic computer skills including e-mail and Microsoft Word. Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork. Other: A valid driver's license and proof of automobile insurance required. Individual must have reliable transportation and proof of automobile insurance is required (if individual will be required to drive on behalf of Rubio's.) Individual must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities. Reporting Relationships Reports to the General Manager and/or Assistant Manager. Major Business/Professional Contacts The Shift Leader will have constant contact with Guests, Managers, restaurant Team Members, other store Managers and Team Members, and occasional contact with Restaurant Support Center staff and outside vendors. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Shift Leader will regularly give suggestions to his/her Managers regarding operations. The Shift Leader is expected to follow appropriate procedures with respect to all communications (Assistant Manager, General Manager, District Manager, People Services Business Partner and Regional Director.) Working and Environmental Conditions Work indoors and outdoors (patio, for events, or to take trash to the dumpster). Constant exposure to fumes from restaurant and food preparation equipment and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses, and beaches. If assisting with a delivery may help carry food in catering bags to Guest's cars or may be asked to make a delivery in their vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must be able to lift 55 lbs. Ability to stand for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Computer, telephone, calculator, multi-use printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.), cleaning solvents (cleanser, degreaser, etc.), kitchen equipment and utensils.

Job DescriptionDescription: Responsible and accountable for overall operations supporting a productive and profitable restaurant, including Team Member development and documentation, financial responsibility, safety, security, and Guest relations. Leads by example, is personally accountable for, and holds Team Members accountable for the C.O.R.E 10. Essential Job Duties Controls Profit & Loss (P&L) Statement, ensuring the individual restaurant meets or beats its' goals according to the budget. Prepares and manages contingency plans for potential business and operational changes. Thinks like an owner and comes up with creative solutions. Plans, tracks and manages the budget against projections on a daily basis. Frequently analyzes financial results, making necessary adjustments according to each restaurant's individual operational needs. Researches, implements and oversees potential sales and marketing opportunities. Familiarizes and understands the local trade area and Guest-base trends, and participates in community organizations to build the business. Utilizes all Company resources to maximize profit and the individual restaurant contribution to the Company's results. Oversees and manages vendor efficiency and quality standards. Interacts with Guests, resolves complaints, and ensures exceptional Guest service from all Team Members through teaching and coaching. Deploys Team Members to appropriate positions, using independent thinking and judgment, as dictated by each individual restaurant's performance and sales. Oversees and manages critical processes for efficiency improvement. Spends time in the dining room observing the business and interacting with Guests. Deploys team in a manner that maximizes Guest interaction. Creates a leadership presence in the restaurant, to provide Guests access to management, and to actively monitor the interaction between Team Members and Guests. Creates a fun and enjoyable atmosphere. Utilizes judgment and experience to effectively and professionally resolve Guest complaints. Interviews, hires, evaluates, promotes and terminates Team Members, and completes related documents, forms and paperwork. Directs, oversees and prepares the weekly Team Member schedule. Controls proper staffing levels as dictated by sales. Is able to identify ‘talent' when promoting or hiring staff. Directs and coaches Team Members in the adherence of Company policies, procedures, and practices. Communicates operational information to all Team Members. Trains Team Members on how to use restaurant operational checklists. Manages Team Member performance including setup, food preparation and cleaning before opening, during the shift and at closing. Communicates, evaluates and documents Team Members' performance including the preparation and presentation of performance reviews, pay administration, and disciplinary action, including terminations. Controls and manages Team Member turnover by ensuring Team Member satisfaction. Sets clear and achievable goals for Team Members. Delegates duties according to each individual's strengths and weaknesses. Rewards and reprimands behaviors in a professional manner. Mediates Team Member conflicts and complaints. Ensures Team Members follow Company food and operational safety policies, including using required safety equipment. Inspects the restaurant and its' surroundings on a regular basis. Ensures high quality food by implementing Rubio's standards. Controls proper inventory levels by inspecting for expired or sub-par items and ensuring the rotation of all products during delivery, storage, preparation and serving. Completes daily operational food safety paperwork. Oversees and completes financial paperwork on a daily basis, as well as periodic operational paperwork as prescribed by management. Counts, dispenses and deposits money according to individual restaurant needs. Manages cash handling procedures by auditing records. Ensures that Rubio's operational policies and procedures (including cash handling, safety and sanitation guidelines, and dress code standards) are followed by Team Members to the extent permitted by each restaurant's individual operational needs and requirements, relying on personal judgment and experience to determine when unique circumstances may call for additional measures that fall outside of the operational policies and procedures. As the leader of the store, avoids “heads down” tasks and devotes the vast majority of their time on a weekly basis to training and developing Team Members, assessing their performance, identifying opportunities to improve operational efficiency, assigning and delegating tasks, and other leadership responsibilities necessary to maintain a productive and profitable restaurant. If any General Manager is not meeting these expectations as to how they are expected to spend their time, the General Manager must immediately report the situation to their leadership, including their District Manager. Non-Essential Job Duties May perform any and all duties of all positions on a training basis and/or on a rare relief basis only. Expected to spend the vast majority of time leading and evaluating Team Members, and not on duties that are normally performed by Team Members. If any General Manager is not meeting these expectations as to how they are expected to spend their time, the General Manager must immediately report the situation to their leadership, including their District Manager. Requirements: Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Minimum of two-years managing a fast casual restaurant for a major chain or completed Rubio's General Manager training program. Knowledge: Working knowledge of all management aspects in the restaurant industry. Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with management and co-workers. Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork. Other: A valid driver's license and proof of automobile insurance required. Individual must have reliable transportation and be able to accept assignments anywhere in the district. Leadership and Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities. Requires high level of concentration and attention to detail for extended periods of time to attend to restaurant operations. Reporting Relationships Reports to the District Manager. Major Business/Professional Contacts The General Manager will have constant contact with Guests, other restaurant managers, and Team Members, and have regular contact with the Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The General Manager plays a key role in influencing restaurant operations. The General Manager is expected to follow appropriate procedures with respect to all communications (District Manager, Regional Director, VP of Operations, and People Services.) Working and Environmental Conditions Works indoors and outdoors (patio, offsite events.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures, in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands On occasion, must be able to lift up to 55 lbs. Ability to stand or walk for long periods of time. On occasion, performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment, for example, for training purposes. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools & Equipment Used Computer, telephone, calculator, multi-purpose printer. On rare occasion, for training and/or relief basis only, may use the cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, oven cleaner, etc.,) kitchen equipment, and utensils.

Glendale, AZ Live Más with a career at Taco Bell! We're looking for people who love serving customers, enjoy working in a fast-paced environment, and want to be a part of the largest restaurant company in the world! If you want to build a great career while providing fast, fun, and friendly service to our customers, Taco Bell is the perfect place to learn, grow, and succeed-and have a blast doing it! Transparent pay Structure: The base pay range for Team Members at Taco Bell is competitive, ranging from $14.70 to $18.50 per hour, depending on location, experience, and qualifications. In addition, team Members may qualify for shift incentives, discounts, and other benefits as per company policies, ensuring a rewarding work experience. We offer the following: * A commitment to promote from within * Training and mentorship programs * Tuition reimbursement and scholarship opportunities * Reward and recognition culture * Competitive Pay Up to $1 * Flexible schedules- day, night, evening, and late-night shifts * Eligibility to accrue paid vacation time * Career advancement and professional development opportunities * Medical benefits * Health and Wellness programs * 401K plan with 6% match * PERKS! Discounts on mortgages, vehicles, cell phones, gym memberships and more * Mas Earth! Commitment to a sustainable future. The responsibilities of the team member will include: * Interaction with customers: receiving orders, processing sales and monies, and managing customer issues. * Preparation of products. * Maintaining quality of product. * Monitoring all service equipment. * Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level. * Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! * Must be at least 16 years of age * Accessibility to dependable and reliable transportation * Excellent communication skills, management/leadership and organizational skills. * Physical dexterity required (the ability to move up to 45 lbs. from one area to another). * Attendance and Punctuality a must * Operating of cash register as needed and making change for other cashiers. * Basic Math skills * Complete training certification * Enthusiasm and willing to learn * Team player * Commitment to customer satisfaction * Have a strong work ethic

Job DescriptionDescription: Prepare and keep all food products fresh and at proper temperature, according to Rubio's guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 1/2 Cook is seen as ‘the leader in the kitchen.' S/he is supportive of the Management team and leads the Back-of-House Team by example and with integrity. Is personally accountable for following the C.O.R.E. 10. Essential Job Duties Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed. Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds. Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio's service time standards. Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio's Dress Code standards. Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Uses and completes training packets with all new Back-of-House Team Members. Leads new product roll-out training with all Back-of-House Team Members. Non-Essential Job Duties Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred. Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Bi-lingual Spanish a plus. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5'6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

LITTLECAESARS CO-MANAGER REPORTS TO: Restaurant Manager & Area Supervisor GRADE LEVEL: 4 JOB SUMMARY: The Co-Manager works productively to fulfill their job requirements and assists the Restaurant Manager in achieving restaurant goals of customer satisfaction and profitability. PERFORMANCERESULTS: 1. Serves customers correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. 2. Prepares and ensures consistent, high quality products are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. 3. Displays the proper image and follows Little Caesars policies, procedures and standards for conduct as outlined in the Little Caesars Orientation and Training Handbook. 4. Cleans and organizes work stations and ensures the standards for restaurant image are maintained as directed by management and as required by the local health department. 5. Performs cash management responsibilities and ensures compliance by Colleagues to all safety and security procedures as defined in the Little Caesars Orientation and Training Handbook as well any other safety and security procedures issued. 6. Provides direction and feedback to Colleagues and follows up by coaching/counseling to ensure job duties are performed and all Little Caesar standards, procedures and policies are achieved. 7. Performs the task associated with food, paper, labor, and utility cost controls and monitors shift activities to ensure compliance. 8. Completes all paperwork neatly and accurately as described by the Operational Resource Guide (ORG) or as directed by management. 9. Follows all procedures associated with opening and closing the restaurant, appropriately handles unexpected occurrences, and notifies appropriate parties in a timely fashion. 10. Completes assignments as directed by the Restaurant Manager including, but not limited to; daily, weekly and period end paperwork, recruiting and training, marketing, restaurant image and cleanliness. Nature & Scope The Co-Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Co-Manager receives direction and training from the Restaurant Manager, six-week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. They ensure the restaurant is prepared to meet the needs of their customers and work diligently to ensure each customer is satisfied with the service and product they receive. They support the Restaurant Manager and assist in building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed list of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Restaurant Manager will discuss the essential job functions, which are normally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Co-Manager will be scheduled to work a minimum of 40 hours each week. This position requires a hands-on style of management and physical work such as; lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: ■ The ability to lift and move 55 pounds. ■ The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. ■ The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). • The ability to "Shakerboard" by working outside holding a sign. • The ability to apply pressure to cut through products and/or clean equipment/utensils. ■ The ability to count, separate and weigh all types of food products and inventory items. • The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). ■ The ability to understand directions,instructions and product specifications. • The ability to process and completecustomer orders. • The ability to comprehend all training materials and practice standard operating procedures. • The ability to successfully pass required training programs for certification. • The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. • The ability to legally drive an automobile adhering to all state and local traffic laws. • The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications The Co-Manager must: 1. Have previous experience in restaurants, retail or a position involving customer contact is preferred. 2. Be at least 18 years of age. 3. Possess a high school diploma, or equivalent, and possess basic math skills. 4. Have a minimum three months experience with Little Caesars as a certified Assistant Manager or have been hired as a "Co-Manager Trainee". 5. Be interviewed by Area Supervisor, Market Director (or Franchise Owner), and Recruiter/Trainer. 6. Possess excellent verbal communication and interpersonal relations skills. 7. Be dependable, hard working and have the ability to work under pressure and in stressful situations. 8. Be able to work a standard schedule of a minimum of 40 hours per week and be able to perform all the essential functions of the job. 9. Possess a valid driver's license from the state of residence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary to complete daily banking and delivery responsibilities as directed by Manager or Supervisor. 10. Meet Little Caesars Background Verification guidelines. 11. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Revised 7/27/09 Work schedule 10 hour shift Weekend availability Day shift Night shift

Join Our Team at Taco Bell | Luihn VantEdge! Are you someone who loves making people smile and working in a fun, fast-paced environment? Taco Bell is the place for you! Whether you're saving for something special, looking to grow your career, or just want to be part of an amazing team - we've got you covered. Why You'll Love Working Here as a Team Member: Free meal every shift - because tacos make everything better Flexible scheduling - we'll work around your classes or other commitments Paid time off - yes, even in the restaurant industry (for full-time employees)! Career growth opportunities - move up into leadership and management roles as you learn and grow What You'll Get From Us as a Team Member: Clear leadership and support Coaching to help you succeed in a fast-moving environment A fun, energetic team that celebrates wins together Real opportunities to build a long-term career

Job DescriptionDescription: Guest Service Associate Job Summary- As a Guest Service Associate, you'll interact with guests and support daily restaurant operations by taking orders, serving food, maintaining cleanliness, and restocking supplies to ensure a welcoming and efficient environment. Key Responsibilities: Greet guests with a friendly attitude and assist with food orders Maintain knowledge of the menu and answer guest questions Keep the dining area, patio, and restrooms clean and well-stocked Follow proper food safety, hygiene, and cash handling procedures Assist with restocking and cleaning tasks as needed Support new team member training and follow company policies Qualifications: Restaurant or retail experience preferred Strong communication and basic math skills Must be able to lift up to 30 lbs and stand for extended periods Flexible availability, including nights, weekends, and holidays Reliable transportation required Work Environment: Fast-paced restaurant setting with indoor and outdoor duties. Exposure to kitchen equipment, cleaning supplies, and varying temperatures. Must be able to work closely with a team and handle multiple tasks efficiently. Requirements:

Glendale, AZ Join Our Team at Taco Bell | Luihn VantEdge! Are you someone who loves making people smile and working in a fun, fast-paced environment? Taco Bell is the place for you! Whether you're saving for something special, looking to grow your career, or just want to be part of an amazing team - we've got you covered. Why You'll Love Working Here as a Team Member: * Free meal every shift - because tacos make everything better * Flexible scheduling - we'll work around your classes or other commitments * Paid time off - yes, even in the restaurant industry (for full-time employees)! * Career growth opportunities - move up into leadership and management roles as you learn and grow What You'll Get From Us as a Team Member: * Clear leadership and support * Coaching to help you succeed in a fast-moving environment * A fun, energetic team that celebrates wins together * Real opportunities to build a long-term career What We'll Count On You For: * Taking orders, handling transactions, and creating an awesome guest experience * Preparing delicious food with care and consistency * Keeping things clean, organized, and running smoothly * Bringing positive energy to every guest interaction, every shift Qualifications Experience That Sets You Up for Success: Crew Member Cashier Barista Fast Food Customer Service First Job New Store Openings Back of House Details: * Part-time and full-time positions available * Must be at least 16 years old Please note: As part of our onboarding process, all employees are screened against the national sex offender registry, as we employ minors. Job offers are contingent upon satisfactory results. "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees."

SUN CITY, AZ Live Más with a career at Taco Bell! We're looking for people who love serving customers, have experience in the restaurant industry and who want to be apart of the largest restaurant company in the world! If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the perfect place to learn, grow and succeed! The responsibilities of the team member will include: * Interaction with customers: receiving orders, processing sales and monies, and managing customer issues. * Preparation of products. * Maintaining quality of product. * Monitoring all service equipment. * Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level. * Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! * Must be at least 16 years of age * Accessibility to dependable and reliable transportation * Excellent communication skills, management/leadership and organizational skills. * Physical dexterity required (the ability to move up to 45 lbs. from one area to another). * Attendance and Punctuality a must * Operating of cash register as needed and making change for other cashiers. * Basic Math skills * Complete training certification * Enthusiasm and willing to learn * Team player * Commitment to customer satisfaction * Have a strong work ethic

Goodyear, AZ Live Más with a career at Taco Bell! We're looking for people who love serving customers, have experience in the restaurant industry and who want to be apart of the largest restaurant company in the world! If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the perfect place to learn, grow and succeed! We offer the following : * A commitment to promote from within * Training and mentorship programs * Tuition reimbursement and scholarship opportunities * Reward and recognition culture * Competitive Pay * Flexible schedules- day, night, evening, and late night shifts * Eligibility to accrue paid vacation time * Career advancement and professional development opportunities * Medical benefits * Health and Wellness programs * 401K plan with 6% match * PERKS! Discounts on mortgages, vehicles, cell phones, gym memberships and more * Mas Earth! Commitment to a sustainable future. The responsibilities of the team member will include: * Interaction with customers: receiving orders, processing sales and monies, and managing customer issues. * Preparation of products. * Maintaining quality of product. * Monitoring all service equipment. * Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level. * Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! * Must be at least 16 years of age * Accessibility to dependable and reliable transportation * Excellent communication skills, management/leadership and organizational skills. * Physical dexterity required (the ability to move up to 45 lbs. from one area to another). * Attendance and Punctuality a must * Operating of cash register as needed and making change for other cashiers. * Basic Math skills * Complete training certification * Enthusiasm and willing to learn * Team player * Commitment to customer satisfaction * Have a strong work ethic

Mesa, AZ Live Más with a career at Taco Bell! We're looking for people who love serving customers, have experience in the restaurant industry and who want to be apart of the largest restaurant company in the world! If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the perfect place to learn, grow and succeed! We offer the following : * A commitment to promote from within * Training and mentorship programs * Tuition reimbursement and scholarship opportunities * Reward and recognition culture * Competitive Pay * Flexible schedules- day, night, evening, and late night shifts * Eligibility to accrue paid vacation time * Career advancement and professional development opportunities * Medical benefits * Health and Wellness programs * 401K plan with 6% match * PERKS! Discounts on mortgages, vehicles, cell phones, gym memberships and more * Mas Earth! Commitment to a sustainable future. The responsibilities of the team member will include: * Interaction with customers: receiving orders, processing sales and monies, and managing customer issues. * Preparation of products. * Maintaining quality of product. * Monitoring all service equipment. * Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level. * Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! * Must be at least 16 years of age * Accessibility to dependable and reliable transportation * Excellent communication skills, management/leadership and organizational skills. * Physical dexterity required (the ability to move up to 45 lbs. from one area to another). * Attendance and Punctuality a must * Operating of cash register as needed and making change for other cashiers. * Basic Math skills * Complete training certification * Enthusiasm and willing to learn * Team player * Commitment to customer satisfaction * Have a strong work ethic

Avondale, AZ Live Más with a career at Taco Bell! We're looking for people who love serving customers, have experience in the restaurant industry and who want to be apart of the largest restaurant company in the world! If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the perfect place to learn, grow and succeed! We offer the following : * A commitment to promote from within * Training and mentorship programs * Tuition reimbursement and scholarship opportunities * Reward and recognition culture * Competitive Pay * Flexible schedules- day, night, evening, and late night shifts * Eligibility to accrue paid vacation time * Career advancement and professional development opportunities * Medical benefits * Health and Wellness programs * 401K plan with 6% match * PERKS! Discounts on mortgages, vehicles, cell phones, gym memberships and more * Mas Earth! Commitment to a sustainable future. The responsibilities of the team member will include: * Interaction with customers: receiving orders, processing sales and monies, and managing customer issues. * Preparation of products. * Maintaining quality of product. * Monitoring all service equipment. * Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level. * Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! * Must be at least 16 years of age * Accessibility to dependable and reliable transportation * Excellent communication skills, management/leadership and organizational skills. * Physical dexterity required (the ability to move up to 45 lbs. from one area to another). * Attendance and Punctuality a must * Operating of cash register as needed and making change for other cashiers. * Basic Math skills * Complete training certification * Enthusiasm and willing to learn * Team player * Commitment to customer satisfaction * Have a strong work ethic

Avondale, AZ Live Más with a career at Taco Bell! We're looking for people who love serving customers, enjoy working in a fast-paced environment, and want to be a part of the largest restaurant company in the world! If you want to build a great career while providing fast, fun, and friendly service to our customers, Taco Bell is the perfect place to learn, grow, and succeed-and have a blast doing it! Transparent pay Structure: The base pay range for Team Members at Taco Bell is competitive, ranging from $14.70 to $18.50 per hour, depending on location, experience, and qualifications. In addition, team Members may qualify for shift incentives, discounts, and other benefits as per company policies, ensuring a rewarding work experience. We offer the following: * A commitment to promote from within * Training and mentorship programs * Tuition reimbursement and scholarship opportunities * Reward and recognition culture * Competitive Pay Up to $16.00 * Flexible schedules- day, night, evening, and late-night shifts * Eligibility to accrue paid vacation time * Career advancement and professional development opportunities * Medical benefits * Health and Wellness programs * 401K plan with 6% match * PERKS! Discounts on mortgages, vehicles, cell phones, gym memberships and more * Mas Earth! Commitment to a sustainable future. The responsibilities of the team member will include: * Interaction with customers: receiving orders, processing sales and monies, and managing customer issues. * Preparation of products. * Maintaining quality of product. * Monitoring all service equipment. * Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level. * Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! * Must be at least 16 years of age * Accessibility to dependable and reliable transportation * Excellent communication skills, management/leadership and organizational skills. * Physical dexterity required (the ability to move up to 45 lbs. from one area to another). * Attendance and Punctuality a must * Operating of cash register as needed and making change for other cashiers. * Basic Math skills * Complete training certification * Enthusiasm and willing to learn * Team player * Commitment to customer satisfaction * Have a strong work ethic

Taco Bell - Anthem is currently hiring a full time or part time Restaurant Supervisor for our New River, AZ location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - Anthem in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - Anthem is hiring immediately, so please apply today!

Part-time Description Responsible and accountable for restaurant operations, assisting the General Manager, by supporting a productive and profitable restaurant, including Team Member development and documentation, financial responsibility, safety, security and Guest relations. Leads by example and is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) in holding Team Members accountable for the C.O.R.E 10. Essential Job Duties Assists in controlling the Profit & Loss (P&L) Statement, ensuring each individual restaurant meets or beats its' goals according to the budget. Manages the budget against projections on a daily basis. Frequently assists in analyzing financial results, making necessary adjustments according to each restaurant's individual operational needs. Familiarizes and understands the local trade area and Guest-base trends, and participates in community organizations to build the business. Utilizes all Company resources to maximize profit and restaurant contribution to the Company's results. Assists in managing vendor efficiency and quality standards. Interacts with Guests, resolves complaints, and ensures exceptional Guest service from all Team Members through teaching and coaching. Deploys Team Members to appropriate positions, using independent thinking and judgment, as dictated by each individual restaurant's performance and sales. Oversees and manages critical processes for efficiency improvement. Spends time in the dining room observing the business and interacting with Guests. Creates a fun and enjoyable atmosphere. Utilizes judgment and experience to effectively and professionally resolve Guest complaints. Interviews, hires, evaluates, promotes and terminates Team Members and completes related documents, forms and paperwork. Directs, oversees and prepares the weekly Team Member schedule. Controls proper staffing levels as dictated by sales. Directs and coaches Team Members in the adherence of Company policies, procedures, and practices. Communicates operational information to all Team Members and management. Trains Team Members on how to use restaurant operational checklists. Manages Team Member performance including setup, food preparation and cleaning before opening, during the shift and at closing. Works with the General Manager in ensuring the goals and vision for the restaurant and the Company are executed. Communicates, evaluates and documents Team Members' performance as assigned, including the preparation and presentation of performance reviews, pay administration, and disciplinary action, including terminations. Makes recommendations to the General Manager regarding the needs and requirements of Team Members. Controls and manages Team Member turnover by ensuring Team Member satisfaction. Delegates duties according to each individual's strengths and weaknesses. Rewards and reprimands behaviors in a professional manner. Mediates Team Member conflicts and complaints. Ensures Team Members follow Company food and operational safety policies, including using required safety equipment. Inspects the restaurant and its' surroundings on a regular basis. Ensures high quality food by implementing Rubio's standards. Controls proper inventory levels by inspecting for expired or sub-par items and ensuring the rotation of all products during delivery, storage, preparation and serving. Completes daily operational food safety paperwork. Oversees and completes financial paperwork on a daily basis, as well as periodic operational paperwork as prescribed by management. Counts, dispenses and deposits money according to individual restaurant needs. Manages cash handling procedures by auditing records. Ensures that Rubio's operational policies and procedures (including cash handling, safety and sanitation guidelines, and dress code standards) are followed by Team Members to the extent permitted by each restaurant's individual operational needs and requirements. Communicates progress and status of the restaurant to Team Members and Restaurant Support Center staff with guidance from the General Manager or other appropriate management. Participates in development of self by attending ongoing classroom and online training. Requirements Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Minimum of one-year restaurant or retail experience. Restaurant management experience preferred. Knowledge: Knowledge of all management aspects in the restaurant industry. Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with management and co-workers. Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork. Other: A valid driver's license and proof of automobile insurance required. Individual must have reliable transportation, and be able to accept assignments anywhere in the district. Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities. Requires a high level of concentration and attention to detail for extended periods of time to attend to restaurant operations. Reporting Relationships Reports to the General Manager. Major Business/Professional Contacts The Assistant Manager will have constant contact with Guests, other restaurant managers, and Team Members, and have regular contact with the Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Assistant Manager plays a key role in influencing restaurant operations. The Assistant Manager is expected to follow appropriate procedures with respect to all communications (General Manager, District Manager, Regional Director, VP of Operations, and People Services.) Working and Environmental Conditions Works indoors or outdoors (patio, for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses, and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands On occasion, must be able to lift up to 50 lbs. Ability to stand or walk for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Computer, telephone, calculator, multi-purpose printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, oven cleaner, etc.,) kitchen equipment (e.g. food drill) and utensils.

Join Our Team at Taco Bell | Luihn VantEdge! Are you someone who loves making people smile and working in a fun, fast-paced environment? Taco Bell is the place for you! Whether you're saving for something special, looking to grow your career, or just want to be part of an amazing team - we've got you covered. Why You'll Love Working Here as a Team Member: Free meal every shift - because tacos make everything better Flexible scheduling - we'll work around your classes or other commitments Paid time off - yes, even in the restaurant industry (for full-time employees)! Career growth opportunities - move up into leadership and management roles as you learn and grow What You'll Get From Us as a Team Member: Clear leadership and support Coaching to help you succeed in a fast-moving environment A fun, energetic team that celebrates wins together Real opportunities to build a long-term career What We'll Count On You For: Taking orders, handling transactions, and creating an awesome guest experience Preparing delicious food with care and consistency Keeping things clean, organized, and running smoothly Bringing positive energy to every guest interaction, every shift Qualifications Experience That Sets You Up for Success: Crew Member • Cashier • Barista • Fast Food • Customer Service • First Job • New Store Openings • Back of House Details: Part-time and full-time positions available Must be at least 16 years old Please note: As part of our onboarding process, all employees are screened against the national sex offender registry, as we employ minors. Job offers are contingent upon satisfactory results. “You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.”

Part-time Description Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio's guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line Cook leads by example and is accountable for following the C.O.R.E. 10. Essential Job Duties Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed. Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds. Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio's service time standards. Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio's Dress Code standards. Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Non-Essential Job Duties Performs similar and incidental duties as required. Requirements Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5'6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)