Team Member

divdivpbSummary:/bbrThe Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork.br/ppbrbrbJob Expectations:/b/ppThe Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team.br/ppbbr/b/ppbDuties:/b/pulliFollow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities/liliAbide by the rules and direction given by the Restaurant Management Team and refrain from insubordination/liliCommunicate to their immediate supervisor when additional training guidance and practice is needed/liliUnderstand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success/liliGreet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions/liliWork together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements/liliCommunicate effectively with Team Members and Management to resolve any interpersonal issues as needed/liliUse specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc./liliEnsure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms/liliHandle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy/liliMaintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy/liliFollows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities/liliAre performance-oriented and performance driven; understand performance expectations and are aware of performance results/li/uldivbbr/b/divdivbRequirements:/bbr/div/divdivulliCurrent student or high school diploma/GED preferred/liliMust be at least 16 years old/liliFlexibility to work nights, weekends, holidays, opening and closing shifts/liliAbility to stand for long periods of time and work in a fast-paced environment/liliAbility to bend and stoop and lift 50 - 75 lbs. comfortably/liliAbility to work in close quarters and around heat/liliPositive attitude while conducting any and all dutiesbr/liliCommitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view/liliEffective communicator with Teammates and the Restaurant Management Team/liliExcellent Time Management Skills/li/ulbdivbbr/b/divTransportation amp; Accessibility:/b/divdivulliMust have reliable transportation to workbr/liliMust have telephone or other reliable method of communicating with Restaurant Management Team and Teammates/li/uldiv"About Dave's Hot ChickenbrbrDave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” brbrArman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. brbrA year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."/div/div/div