Line Person (Heart of House) - Part-time

SUMMARY:

The Line Person is responsible for maintaining all aspects of the line area and food items. He / she must provide a positive, consistent leadership role model to hourly staff; ensuring total guest satisfaction.

RESPONSIBILITIES:

• Immediately documents and reports repairs and maintenance issues.
• Positive interaction between service staff and other team members.
• Effective time management.
• Practices teamwork by communicating with and assisting all members of the restaurant team.
• Uses checklists to ensure proper set-up and close down of each shift.
• Follows all of the company’s specifications and procedures to ensure Perfect Food.
• Follows and uses all food safety procedures and logs.
• Follows all food rotation and re-stocking procedures using the FIFO (First In, First Out) method.

ACCOUNTABILITIES:

• Reports to work on time each day.
• Dresses according to company policy.
• Keeps immediate supervisor informed of all business matters pertaining to all areas of responsibility. Takes prompt action to resolve problems or barriers and suggest alternative solutions or actions when necessary.
• Performs all duties in a timely, effective, and proficient manner in accordance with established company policies to achieve the expected results of the position responsibilities.
• Maintains favorable business relationships with peers, field staff, vendors, and other company employees to foster and promote a cooperative and harmonious working climate.
• Demonstrates effective project management, communication, and follow-up skills at all times.
• Performs other duties and special projects as required that affect the Melting Pot concept.
• Maintains strict confidentiality with information or knowledge considered sensitive or confidential in nature.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, the individual must be able to perform all job responsibilities and accountabilities. The items listed in this job description are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION & EXPERIENCE:

High school or college course work / restaurant experience and training, highly desired. Food safety certification recommended.

LANGUAGE SKILLS:

Ability to communicate in English desired. Additional or secondary / primary languages are encouraged.

PHYSICAL DEMANDS:

Standing, bending, crawling, using hands to grasp, stoop, reach overhead, sit, walk, maintain fast pace for 10-12 hours at a time. Lift small, medium, large objects up to 50 lbs. lift up to 15 lbs., on a regular basis. Must use senses: taste, smell, sound, sight. Stamina to work 40 hours each week, more if needed. Be able to work a variety of shifts or varying schedule and / or hours as required. Standing on one’s feet for long periods of time, walking constantly, and communicates for 10-12 hours at a time.

WORK ENVIRONMENT:

Will be exposed to moderate to high noise levels in a restaurant / food-service environment 95% of the time and 5% in a meeting room / office environment with possible extreme heat and or wet, dry, humid conditions. Gas, electric, and other cooking equipment or utensils. Sharp objects, cutters, and knives. Hot water, cold water, cleaning chemicals. Possible harmful fumes or other airborne particles.