Overview

According to the Federal Government, each Associate should review the specific job description requirements for the position for which they were hired and sign the form indicating that they can perform all of the required activities of the job.

PURPOSE AND NATURE OF THE JOB

To properly prepare Customers’ orders, ensure order completeness, deliver orders within the range of Waffle House’s standards, provide leadership for the shift and ensure Customer satisfaction through proper food preparation and sanitation.

SPECIFIC RESPONSIBILITIES

You must clean and restock the grill area on an ongoing basis.  (The second shift usually preps the food).  You must know the proper use of cooking equipment, food items, and supplies.  You must know correct cooking and safe food handling procedures.  You must know proper plate presentation.  You must control waste.  You must know call-in procedures.  You must know emergency procedures.

GENERAL DESCRIPTION OF ESSENTIAL FUNCTIONS

DESCRIPTIONS OF MACHINES, TOOLS, EQUIPMENT, AND WORK AIDS — USED

You need to know how to use the following equipment: grill, gas burners, cooking utensils such as knives, spatulas, ladles, pots, pans, waffle irons, coffee makers, refrigerators, toasters, ice machine, mops, buckets, prep table and sink, squeegee, dust pan, towels, broom, and window cleaner.

SKILLS NEEDED

You must have a working understanding of the English language sufficient to allow for the service of English-speaking Customers and the communication of necessary information with other Associates, a good memory, organizational skills, math skills, and communication skills.

WORK ENVIRONMENT

  • Primary Work Site: Inside – 100%
  • Temperature Factors: Primary position is in front of a 400º grill and open gas flame for 7+ hours per day.
  • Hazards: Cuts from utensils, wet floors, hot oil, gas burners, burns from equipment, and acids/cleaning supplies.
  • Air Quality Factors: Food odors, fumes from cleaning supplies, gas from gas burners, and mist from dishwasher machine.
  • Work Surface: Even, flat/hard. The surface may be dry, wet or greasy on occasion.  You may have a need to use a ladder on occasion.

PHYSICAL REQUIREMENTS

  • Mobility Factors: Walking – 97%, climbing – 1%, and crawling – 2%.
  • Primary Work Position: Standing
  • Work Position Factors: Standing – entire shift.
  • Minimum Height/Reach Requirement: Able to place and remove items from overhead shelves.

SPECIFIC MOVEMENTS

Trunk Requirements:

  • Bending: Constantly
  • Twisting/Rotating: Frequently

Arm Requirements:

  • Reaching: Constantly
  • Working with Arms Extended: Constantly
  • Working with Arms Bent: Constantly
  • Carrying: Constantly 5 – 70 pounds
  • Pushing/Pulling: Constantly – 1 – 6 pounds
  • Twisting/Rotating Arms – Constantly
  • Lifting from Floor to Waist: Frequently – 20 – 60 pounds
  • Lifting from Waist to Overhead: Frequently – 5 – 50 pounds
  • Lifting Horizontally: Constantly 5- 20 pounds

Leg Requirements:

  • Lifting: Constantly – Maximum of 70 pounds
  • Balance: Constantly
  • Twisting/Rotating Legs: Constantly
  • Pushing/Pulling: Occasionally – Maximum of 60 pounds
  • Use of Foot Controls: Constantly

Hand Requirements:

  • Gross Dexterity: Constantly
  • Finger Dexterity: Constantly
  • Grasping/Manipulation: Constantly
  • Speed Required: Dependent upon volume of business, but speed is essential to performance.
  • Bilateral Coordination: Constantly
  • Eye/Hand Coordination: Constantly

Visual and Auditory Requirements:

  • Visual Sense: Required
  • Auditory Sense: Required

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