Essential Qualifications:




Ability to follow Ford Fry Restaurants standards of Presentation.

Ability to follow Ford Fry Restaurants standards of Body Language.

Ability to follow Ford Fry Restaurants standards of Verbiage.

Professional, positive and approachable in demeanor.


Legally eligible to work in the US.

Ability to perform basic arithmetic.

Ability to work a flexible workweek including nights, mornings, weekends and holidays.               


1. Ability to communicate in the English language.

2. High School graduate or equivalent.

3. Prior stewarding/dish experience.

4. Experience operating a dish machine.

5. Knowledge of chemical handling/use and MSDS (material safety data sheets).

6. Basic knowledge of receiving, storing and rotating paper, chemical and perishable food products.

7. CPR certification.

8. ServSafe certified or equivalent certification.

9. Fluency in a foreign language, preferably Spanish.

ESSENTIAL SKILLS:                

1. Good people skills.

2. Strong organizational skills.

3. Able to take direction and constructive criticisms in a professional manner.

4. Self-motivated and efficient in the completion of daily tasks.

5. Must possess good multi-tasking and problem solving skills.

6. Maintain professional appearance, behavior and integrity when interacting with associates and guests

7. Heightened sense of urgency with attention to detail.

8. Ability to work cohesively with other departments as part of a team.

9. Ability to handle obstacles in a positive, professional manner and to effectively communicate these problems, along with suggested solutions to the Lead Line Cook.

 10. Ability to work with minimal direct supervision.

11. Ability to prioritize and organize work assignments.

12. Ability to be a clear thinker, analyze and resolve problems exercising good judgment.

13. Ability to work calmly, courteously and efficiently in stressful, high-pressure situations.

14. Ability to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.

15. Ability to anticipate workplace challenges to best prevent and solve issues as they arise.

16. Ability to evaluate and select among alternative courses of action quickly and accurately.

17. Ability to listen, understand and clarify concerns and issues raised by co-workers and guests.

18.  Be active in the role of safety and security.

19.  Be cognizant of all emergency-reporting procedures.

20.  Knowledge of Ford Fry Restaurant’s philosophy and practices.

21.  Ability to enforce restaurant standards, policies and procedures.

22.  Ability to maintain discretion and confidentiality of all guests and pertinent restaurant information.


1. Basic culinary skill set.


1. Demonstrate knowledge of Ford Fry Restaurants ’s style, practices, culture, terminology, organizational structure, and general philosophy. That philosophy should be portrayed in the professional appearance, behavior, integrity, openness and accessibility to employees and guests.

2. Ensure all dirty china, glass, flatware, pots and pans are cleaned to standard in a timely manner and while adhering to all Health Code requirements.

3. Ensure all glass, china, silver, and chemical storage areas clean and organized at all times.

4. Ensure all dish and pot washing equipment and areas are clean and organized at all times.

5. Properly use chemicals and cleaning agents to manufacturer’s specifications (MSDS). 

6. Maintain all Back of the House traffic areas and floors clean, dry and free of clutter.  

7. Participate in the proper storage and organization of all food, paper and chemical goods.

8. Ensure receiving areas remain clean and free of clutter.

9. Dispose of all trash and recyclable materials as directed by the Lead Line Cook.

10. Practice and adhere to Ford Fry Restaurants Culinary Standards as they pertain to stewarding.

11. Demonstrate standard sanitation practices and cleaning schedules; adhere to local and state health code regulations. 

12. Assist in the cleaning, organization and maintenance of walk-in refrigerators and food storage areas.

13. Maintain and properly clean deep fryers, broilers, ranges, grills, food processors, mixers, slicers etc as directed.

14. Constantly monitor appearance, attitude and degree of professionalism to ensure strict adherence to Ford Fry Restaurant’s standards of quality and service.     

15. Demonstrate strong knowledge of all elements of Ford Fry Restaurant’s TQM system.

16. Attend and participate in all required meetings.

17. Ensure all Human Resource policies and practices are applied consistently while adhering to all Federal, State and Local laws.

18. Promote teamwork and foster a harmonious working climate.

19. Recognize potentially intoxicated, disruptive or undesirable guests.

20. Report unsafe conditions to management.

21. Properly handle and report employee and guest accidents.

22. Respond properly to any restaurant emergency or safety situation.

23. Follow proper payroll and uniform procedures.

24. Keep the Back-of-the-House areas a neat, clean and organized environment at all times.

25 Practice a ‘clean as you go’ philosophy throughout shift.

26. Maintain regular attendance in compliance      with the standard defined in the Employee Handbook and as required by the posted schedule, which will vary according to the needs of the restaurant.

27. Check schedule on a regular basis for arrival times and changes in them.

28. Wear proper uniform and maintain high standard in regards to personal      appearance as outlined by the Employee Handbook.

29. Perform other tasks or projects as assigned by management or immediate supervisor.

30. Respect guest confidentiality.


1. Ability to assist in any other position within the culinary department as needed.


            A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions with or without reasonable accommodation.

             This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

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