Porter

Porter/Maintenance at Culvers of Port Saint Lucie

Full-time or Parttime

$15 - 17 per hour

Culvers is looking for a Porter / Restaurant Maintenance Technician.

If you are looking for a job that supports you youve come to the right place. Here at Culvers we believe that people matter. Our team is the backbone of our restaurants and we are here to support you from flexible scheduling and a team-oriented atmosphere to career development opportunities we invite you to go further with Culvers!

So what does a porter do Our porters hustle to set an excellent Culvers experience in motion every day. They open the doors each morning to ensure our restaurants and equipment are in tip-top condition and keep our kitchens stocked with safe fresh ingredients. Basically porters keep our entire restaurant running smoothly so we can deliver a dining experience unlike any other.

We offer:

• Competitive wages
• On-the-job training
• Free uniforms
• Meal discounts
• Career development and opportunities
• And much much more!

Essential Functions:

• Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
• Completes scheduled maintenance on all restaurant equipment safely and correctly according to the equipment maintenance calendar.
• Provide superior maintenance to the interior and exterior of the restaurant
• Maintain the appearance of the building and grounds including landscaping and snow removal
• Put food order away rotate stock in cooler freezer and dry storage area
• Monitor shelf life and code dates
• Maintain a working knowledge of the operation of restaurant equipment
• Complete scheduled maintenance on all restaurant equipment

Qualifications:

• A can-do attitude!
• Good communication skills
• Enjoys performing routine tasks
• Able to work independently AND with a team
• Strong work ethic
• Dependable and reliable
• Motivation and hustle
• Strong time management skills
• Problem solver
• Be able to frequently lift and carry up to 75 pounds.

*OUR CORE VALUES*

• Be dependable
• Have a great attitude and enjoy serving others
• Respect all people
• Work when you are here
• Communicate
• Willing to Pursue Perfection

In 1984 Craig and Lea Culver along with Craigs parents George and Ruth opened the very first Culvers in the familys beloved hometown of Sauk City Wisconsin and began serving ButterBurgers and Frozen Custard.
Craveable as our signature combination is the Culver family knew right away that although the business is centered around the food it is really about the people. While folks can vividly recall the first time that they bit into a ButterBurger or tasted a scoop of rich creamy Fresh Frozen Custard its our way of welcoming guests that truly makes Culvers delicious.

At Culvers we are committed to creating a great experience for both our guests and our team members. Dont miss out on this amazing opportunity!

Weve made it our commitment that any guest who chooses Culvers leaves happy - and that means creating a great experience for you too!

Location: Culvers of Port Saint Lucie

10770 SW Tradition Pkwy Port St. Lucie FL 34987

To submit an application - Click on APPLY NOW!

CULVERS JOB DESCRIPTION

JOB SUMMARY:

Provides superior maintenance to interior and exterior of restaurant timely and accurately.

ESSENTIAL FUNCTIONS:

1. Demonstrates sanitation and food safety practices consistently.
2. Checks over restaurant from previous close to ensure a safe and secure environment.
3. Completes daily jobs timely and accurately.
4. Completes weekly jobs timely and accurately.
5. Completes monthly jobs timely and accurately.
6. Maintains the appearance of the building exterior and grounds effectively including landscaping and snow removal.
7. Follows company safety standards at all times and looks out for the safety of other team members and guests.
8. Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
9. Puts food order away accurately rotates stock in cooler freezer and dry storage area using the First In-First Out method while monitoring shelf life and code dates.
10. Takes temperatures of required foods upon delivery accurately providing documentation on the Quality Control/Safe Food Checklist.
11. Puts food order away accurately ensuring proper stock rotation.
12. Maintains a basic working knowledge of the operation of all the equipment in the restaurant.
13. Completes scheduled maintenance on all restaurant equipment safely and correctly.
14. Duties completed by 10:30 to be ready to work in the kitchen during the lunch shift.
15. Reports possible areas of incomplete closing to opening manager.
16. Completes other miscellaneous tasks as assigned by the manager on duty.
17. Cleans Grills Fryers kitchen floors/equipment/coolers/Freezer/bathrooms/parking lot/patio/power wash as needed.

QUALIFICATIONS

• Flexible schedule has to start at 6 am
• Reading and writing skills required
• Communicates with guests team and management
• Maintains a sense of urgency
• Demonstrates trained food safety knowledge
• Climb up and down a ladder to a height of 25 feet
• Sweep mop and scrub using hazardous materials
• Work independently without supervision
• Reach bend and clean surfaces regularly
• Work frequently in hot cold and damp environments
• Works both in and outdoors each 50 percent of the time
• Work safely to avoid hazards including but are not limited to: cuts slipping tripping falls and burns

PHYSICAL ABILITIES

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly

• Lift / carry 10 lbs or less Constantly
• Lift / carry 11-20 lbs Constantly
• Lift / carry 21-50 lbs Frequently
• Lift / carry 51-100 lbs Frequently

TEAM MEMBER PERFORMANCE SUCCESS FACTORS

• COMMUNICATION: Verbal and written communication is timely clear concise; delivers ideas for solutions with problems; communicates well with team members and guests.
• CHANGE MANAGEMENT: Supportive of change; reacts quickly and appropriately; accepts direction and constructive feedback.
• DECISION MAKING & PROBLEM SOLVING: Uses judgment common sense and sensitivity in addressing issues and seeking solutions to problems and challenges; gathers appropriate information.
• INNOVATION &CREATIVITY: Seeks new ways to improve efficiency effectiveness quality; offers suggestions and solutions to obstacles and challenges.
• PLANNING: Organized and able to establish priorities; delivers the desired results; manages multiple deadlines and priorities with a professional priorities and responds with a sense of procedures and policies in planning and executing job responsibilities.
• COOPERATION: Supports fellow team members and is cooperative in providing excellent guest service.
• QUALITY OF WORK: Delivers quality work on time at the desired work duties in support of safety and security policies.
• ACCOUNTABILITY: Delivers results on time and at the quality level punctual and ready to begin work quality work product using resources and time allocated.