Team Member at KFC in Auckland, Auckland, New Zealand

Position Title: KFC Team Member

Department: KFC Operations Prepared By: Human Resources

Location: 

PURPOSE OF POSITION

The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant.

The Team Member provides each guest with a positive guest service experience, prepares quality food products and keeps the restaurant clean.

KEY ACCOUNTABILITIES

General Accountabilities & Work tasks

∙ Follow guest service guidelines and procedures; take appropriate action to ensure guests receive service beyond their expectations

∙ Work assigned stations accurately and productively; clean and stock station areas; perform other cleaning duties as assigned

∙ You may be required to cook as an when required by your supervisor

∙ Handle all food products according to RBL procedures

∙ Follow RBL food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees

∙ Report faulty equipment and fixtures to the manager on duty

Work Tasks could include:

∙ Order taking and serving food and beverage orders.

∙ Operating an electronic register, receiving payment and making change.

∙ Packing products into food packaging for takeaway or trays for serving, with condiments. ∙ Handing packed orders to customers from the packing bench to front counter or out the drive-thru window to the customer’s vehicle.

∙ Washing, cutting, dicing, slicing vegetable and salad ingredients.

∙ Measuring and mixing foods e.g. potato mix, gravy mix

∙ Using a potato scoop to scoop mash potato into pottles and pouring gravy on top. ∙ Preparing food such as burgers, wraps and salads

∙ Operating cooking equipment such as potato mixer, microwave, warmer timers ∙ Heating simple food items e.g. burger buns, rolls and tortillas

∙ Monitoring food timers for food safety ‘shelf life’ control and discards products

∙ Loading chip basket with raw fries placing in to the fryer, lifting and dumping cooked chips from the basket into the chip hopper, ready for serve.

∙ Scooping hot chips using a chip scoop into takeaway packaging.

∙ Moving chicken trays from the warming cabinet into the chicken display.

∙ Cleaning food preparation areas, cooking surfaces, food containers and utensils ∙ Handling general purpose detergents and sanitiser for cleaning

∙ Clearing tables of food packaging, emptying rubbish bins and carrying rubbish bags to the rubbish skip back of house.

Training and Development

∙ Strive to improve personal skills and performance

∙ Relevant cook training may be provided as and when required

∙ Communicate to immediate supervisor when additional training, guidance and practice are needed

∙ Keep immediate supervisor informed of anything which might affect guests, other employees and overall operations

∙ Is performance oriented and driven; understands performance expectations and is aware of performance results

Effective Business Management

∙ Consistently meet job expectations to positively impact the sales and profits of the restaurant ∙ Contribute to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work

∙ Support the goals, decisions and directives of restaurant management; perform additional duties and responsibilities as directed

∙ Follow RBL guidelines for food and cash controls, follow cost control guidelines to maintain and minimize restaurant costs; properly use all products, suppliers, equipment and facilities

Health and Safety

∙ Take reasonable care for your own health and safety at work, and that your actions/omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers)

∙ Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures

∙ Advise manager of any/all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety

MOST FREQUENT CONTACTS

∙ Restaurant Manager

∙ Assistant Restaurant Manager

∙ Customers

∙ Area Managers

∙ Store Team

**CRITICAL QUALIFICATIONS/SKILLS/EXPERIENCE**

Qualifications:

∙ Ideally a minimum of NCEA Level 1 or working towards Level 1

Business/Technical Skills

∙ Previous customer service or customer facing experience is favoured but not essential

Experience (Behavioural):

∙ Places customer first and goes out of their way to ensure customer satisfaction ∙ Able to work under pressure, remaining calm at all times

∙ Works well with others and is supportive and collaborative

∙ Focused on achieving results and strives to meet targets

∙ Acts with integrity at all times

∙ Works within guidelines, policies and rules and is a natural rule follower

∙ Focused on the safety and wellbeing of others at all times including customers and peers ∙ Communicates effectively verbally with customers and the team and is clear and concise ∙ Able to comprehend written English and able to complete online training modules and follow written procedures and policies with ease

∙ Manages time well to complete set tasks and works quickly and with purpose to maintain momentum

This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee.