An Associate in this position prepares menu items served to restaurant guests; continually ensures the highest quality by observing the appropriate procedures and cooking times, maintains proper shortening levels and cleanliness while maintaining a constant awareness of projected sales and product requirements. Maintains cleanliness of all cooking utensils, fryers, and surrounding areas.
Reports To: Restaurant Management Team
FLSA Status: Non-exempt
Key Duties & Responsibilities:
To perform this role successfully, an individual must be able to perform each of the key duties and responsibilities.
Service: Priority number one is the total satisfaction of all Long John Silver’s guests. Ensures that every order is prepared exactly as the guest requested, with the highest possible quality, as quickly as possible.
People: Responsible for positive engagement with all guests. Treats all guests and Team Members with respect. Serves as an ambassador for the brand within the community.
Place: Maintain a safe, secure, and comfortable work area for guests and Team Members. Ensure the restaurant, its furnishings and equipment are clean and in good repair at all times. Provide a guest environment that encourages new guests to visit and regular guests to return.
Product: Ensure that all ingredients and food products are properly stored, handled, prepared and presented with the greatest care and concern for food safety and guest satisfaction. Ensure that proper preparation procedures and cooking methods are followed. Ensure that every guest experiences “come- back quality” taste.
Other: Unloading inventory from delivery trucks. Stocks inventory using day dots to ensure proper rotation. Cleans interior and exterior of building as required. Strains and filters shortening in accordance with standard operating procedures. Performs other duties as assigned by restaurant management.
To perform this role successfully, an individual should demonstrate the following competencies.
Interpersonal: Responds promptly to requests for service and assistance by the guest; Manages difficult or emotional guest situations effectively; Contributes to building a positive team spirit; Speaks clearly and persuasively.
Intellectual: Strives to continuously build knowledge and skills and share expertise with others.
Self-Management: Observes safety and security procedures; Uses equipment properly; Handles all food products properly; Reports potentially unsafe conditions on a timely basis; Demonstrates accuracy and thoroughness.
Organizational Values: Follows policies and procedures and responds to management direction; Exhibits sound and accurate judgment; Accepts responsibility for own actions; Is consistently at work and on time.
The requirements listed below are representative of the knowledge, skill and/or ability required to successfully perform this role.
Education & Experience: Must be at least 18 years of age. No previous experience required.
Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals and training materials. Ability to effectively present information one-on-one to customers and other employees.
Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight/volume measurement.
Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential requirements of the role. 
While performing the duties of this role, the employee is regularly required to stand and walk; talk and hear, to communicate with employees; and taste or smell. The employee is frequently required to handle, feel and reach with hands and arms. The employee is occasionally required to sit, climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this role include peripheral vision and the ability to adjust focus.
Working Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential requirements of the role. 
While performing the duties of this role, the employee is occasionally exposed to cooking fumes. The noise level in the work environment is usually moderate.
 Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the role.
Minimum Age 18+ years old