Batta Batta Crew Member 1st & 2nd

CREW MEMBER

The Crew Member is responsible for serving all products with friendly, individualized attention towards each customer by taking orders to customer specifications. Operate Point of Sale System, and work with credit card machines. The Crew Member may field customer complaints or questions, as well. Crew Members also assist in prepping and serving food, as well as cleaning the restaurant stall areas during a normal shift.

Crew Members work to maintain good customer relations and speedy delivery of all food & beverages. The Crew Member fulfills any other duties the manager, assistant manager or supervisor assigns and represents Ithaka Hospitality Partners and The Hey Day Market Food Hall in a professional manner.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time spent performing each function to be solely determined by the manager/supervisor based on the specific requirements of the Food Hall.

• Properly rotate food products in order to keep spoilage and waste to a minimum.
• Ensure that all equipment in the work area is properly cleaned.
• Perform other duties as required, i.e., special orders/prepping, cleaning, trash removal, etc.

Abilities

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
• Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong.
• Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
• Ability to follow plating guidelines.
• Ability to communicate in English with guests, co-workers, and management to their understanding.
• Ability to work well under pressure.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to maintain a clean, neat, and organized work environment.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

Tasks

• Follow sanitation practices, standards, and regulations.
• Check the quality of raw or cooked food to ensure that standards are met.
• Preparation, cooking, garnishing, or presentation of food.
• Wash dishes and clean the kitchen.

Knowledge

• Food Production - Knowledge of techniques and equipment for production of menu items preparation, including storage/handling techniques.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services.
• Food handling certificate.

Skills

• Coordination - Adjusting actions in relation to others' actions.
• Speaking - Talking to others to convey information effectively.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Work Activities

• Training and Teaching Others - Identifying the educational needs of others, supporting the training programs, and teaching or instructing others.
• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
• Communicating with Supervisors, Peers, or Subordinates - Providing information to the Chef, coworkers, and subordinates by telephone, in written form, e-mail, or in person.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation, it is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.