Food Prep/Cook Assistant employees are required to perform various food and beverage related tasks including:
•Cooking or preparing food items according to procedures or recipes AND washing all kitchen dishes and dish washing duties as assigned.
•Placing food items on serving plates or dishes along with required condiments and utensils to present to customers.
•Preparing items quickly and accurately ensuring no waste and in accordance with production and portion requirements and quality
standards while maintaining a safe, sanitary work environment.
•Maintaining and cleaning all Food Service areas according to all county, state, and federal health codes and sanitation procedures
including preparation tables, equipment, floors, supply areas, refrigerators, and coolers.
•Washing all dirty dishes and equipment.
•Ensuring that cooking grease is rotated properly.
•Maintaining all necessary food reporting and labeling to ensure product quality.
•At the beginning of the day, responsible for getting food preparation areas stocked and set-up.
•At the end of the day, responsible for cleaning up food preparation areas and properly storing unused food items.
•Keeping supervisor/manager informed of all supply, food, and product inventory when necessary.
•Keeping supervisor/manager informed of situations relating to facility operation, patron complaints or concerns, accidents, emergency
situations, damages, and potential safety hazards.
COMPENSATION
JOBREQUIREMENTS
•Attend departmental and team meetings as well as participate in all additional training courses.
•Perform all duties in a safe manner.
•Employees may be asked to move to different locations or job assignments within the property, as needed. Other duties may be assigned.

A Host/Hostess works to:
-Greet and interact with all customers as the come to the restaurant.
-Make guests feel welcome and important.
-Establish customer preference and seat them in the appropriate section.
-Answer the telephone and take accurate phone messages.
-Monitor seat availability by walking throughout the restaurant.
-Demonstrate a high level of customer service. Respond to and take appropriate action to resolve concerns and complaints of guests.
-Keep supervisor/manager informed of situations relating to facility operation, guest complaints or concerns, accidents, emergency
situations, damages, and potential safety hazards.
-Attend departmental and team meetings as well as participate in all additional training courses.
-Perform all duties in a safe manner.
-Employees may be asked to move to different locations or job assignments within the property, as need.
-Cross train in other Front of House positions and assist with bussing, etc.
-Other duties may be assigned.

Perform a friendly, efficient and professional service of food and beverage of all restaurant guests and adequately secure payment.
-Follow safety rules provided in the Safety Program found in the employee Orientation Manual and report any safety hazards to
management immediately.
-Pre-bus tables, including dirty plates, glassware, condiments, trash, ashtrays, and silverware.
-Help Hosts at the door when available. Guests are your top priority!
-Confirm dinners are complete and presentable before providing to guests
-Total bills and accept payments.
-Responsible service of alcoholic beverages is mandatory. Serve only guests 21 years of age or older. If you feel that a guest is intoxicated
and should not serve anymore, please speak to your manager.
-Help create a pleasant atmosphere for the guests dinning.
– Server Assistants may be promoted to Server upon passing Server training.
– Please be sure to review the menu before arriving to Joe’s Crab Shack. There is a lot of information that you will be required to know. You
can find the menu here:
https://www.joescrabshack.com/menu