JOB TITLE AND DESCRIPTIONS
Our Teams are built on a culture that no job is too small for any one person. We work as a family unified and together, always looking for ways to help one another.
There is 10 positions/job title during the hourly operation of the store. Take note that not all 10 positions are required during store hours, these positions will be added to the schedule based on store volume.
Layout of Provo store with designated job title locations.
BACK OF THE HOUSE: COOKS
COOK 1: chop/runner
Cook 1 is responsible for the overall pace of the kitchen. He or she places the patty on the grill where it is chopped evenly from side to side. When meat is cooked patty is then flipped to the next section of the grill where COOK 2 will finish the burger with hot add ons. COOK 1 is also responsible for the organization, restock, cleanliness, and order of the cook line. Cook 1 only comes into play when the restaurant is at full capacity.
COOK 2: hot build
Cook 2 is responsible for all HOT add ons, that go onto the burger and fries. They are responsible to make sure the burgers are cooked all the way through, in addition that all add on’s are cooked properly and added to the burger and cheese is melted. They control the look and design of the food before it goes into the next section of the grill, where it will be plated.
COOK 3: cold build
Cook 3 is responsible for all the buns, cold items added to the burger, and the completion of burgers. They control the finished product of the burger before it is delivered to the customer. Then buns must be toasted and hot, lettuce must be picked fresh, tomato not squishy and plating of the burger is clean, erect, and organized.
COOK 4: fryer
Cook 4 is responsible for the fries, onion rings, coconut macadamia nut shrimp and salads. Cook 4 is to assure that fries are coming out hot and golden brown, coconut shrimp is crispy and cooked all the way through and salads are made fresh.
COOK 5: salad artist
Cook 5 is responsible for all salads in addition to offering an extra helping hand and assistance where ever they are needed on the cook line. Cook 5 only comes into play when the restaurant is at full capacity.
FRONT OF THE HOUSE: SERVERS
SERVER 1: register
Server 1 is responsible for greeting the each customer with “Aloha!” and taking their order. They are to be warm, friendly and taking each order with care, demonstrating great customer service and highly educated on the menu and ingredients in each food item.
SERVER 2: desserts
Server 2 is responsible for desserts and offers a helping hand where ever is needed in the front of the house bussing tables, delivering of food, and always in search of opportunities to offer help where it is needed.
SERVER 3: customer care
Server 3 is responsible for delivery of the food, bussing of tables and being accessible for customer needs. He or she is to assure that the 5 points of contact are being put to practice and customers are leaving happy and satisfied.
SERVER 4: team captain/expo
Server 4 is the shift lead. The Shift lead is responsible for the shift to run smoothly; dedicating their time to customer needs, food quality, kitchen pace, and employee culture. They have last eyes on the food to assure 100% quality before delivery.
SERVER 5: dishes/floater
Server 5 is responsible for dishes, back of the kitchen clean up, prep, and front of the house float; bussing tables, delivery of food, deserts or where ever he or she is needed.