Hands must be kept clean and carefully manicured at all times. NOTE: Employees prepping food or working around food prep areas also cannot wear rings (except for a plain band) or watches, as per health codeĮmployees are expected to practice good personal hygiene including wearing a good deodorant. No bracelets, visible chokers or necklaces are allowed. The earrings must be no larger than a quarter.Īll other piercings must be taken out while at work (including tongue rings).Ĭlear studs may be worn on new piercings until they have properly healed. If management determines an employee’s tattoos are deemed offensive or have a detrimental impact on business, then resolutions will be sought, such as covering of the tattoo or transfer of the employee to an alternative position.Įarrings are allowed for women only, and only one earring may be worn in each ear.
#Jack stack menu carryout professional#
It is vital that employee’s present a professional appearance to the guests we serve Management is the sole judge of what constitutes unacceptable tattoos. Tattoos cannot be offensive to co-workers, guests, vendors or others in the workplace based on racial, sexual, religious, ethnic, or other attributes of a sensitive or legally protected nature Tattoos must be covered if they can be done so under the scope of an employee’s uniform. Jack Stack permits employees to wear tattoos within the following guidelines No perfume or cologne is allowed as this conflicts with the aroma of our remarkable barbecue! Make-up must be worn in a moderate and conservative manner. Hair must be pulled away from your face and off your shoulders. This includes employees walking to or from their vehicles and while eating employee shift meals.Īny facial hair must be neatly trimmed and cannot exceed ½ inch in length.
#Jack stack menu carryout full#
Therefore employees must remain in FULL UNIFORM AT ALL TIMES while on company property, whether on or off the clock. When you are wearing the Jack Stack uniform you are representing the company. Management reserves the right to determine if an employee’s dress meets our expectations and properly represents our company. If you come to work with a soiled, torn, wrinkled or faded uniform, you will be sent home for your shift. Uniforms/clothing must be clean and neatly maintained at all times and should not create a safety hazard. In addition, other duties may be assigned as the needs arise.Ĭannot be convicted of a violent felony crime.Ībility to compute basic mathematical calculationsĪbility to perform job functions with attention to detail, speed and accuracy.Ībility to prioritize, organize and follow through.Ībility to be a clear thinker, remain calm and resolve problems using good judgment.Ībility to work well under pressure of meeting production schedules and timeliness for guests’ food orders.Ībility to transport cases of received goods to the workstation pots and pans of food from storage/prep areas to serving line.Ībility to work in hot, noisy and sometimes close environment.Ībility to work with all products and ingredients involved.Ībility to use all senses to ensure quality standards are met.Ībility to operate, clean and maintain all equipment required in job function.Ībility to comprehend and follow recipes.Ībility to perform job functions with minimal supervision.Ībility to work cohesively with co-workers as part of a team.Ībility to stand for long periods of time.Ībility to work in a fast paced environment. Maintains and strictly abides by sanitation/health regulations.Īdheres to appearance and uniform standards.Īdheres to all restaurant standards, policies and procedures.
Minimizes waste and maintain controls to attain forecasted food cost.īreaks down workstation and completes closing duties according to standards. Informs the Kitchen Manager of any shortages before item runs out.Ĭommunicates any assistance needed during busy periods to the Kitchen Manager to ensure optimum service to guests.Īssists other team members in completing their assigned duties and tasks.
Inspects the cleanliness and organization of the carryout area and workstations rectifies any deficiencies. Maintains complete knowledge of correct maintenance and use of equipment uses equipment and tools only as intended, properly and safely. Sets up boxes or pans with sides, sauces, and all other items required for orders.Īssembles all meat and side items required for orders. Properly weighs and heats all meats required for orders. Maintains organization, cleanliness and sanitation of work areas and equipment.Ĭompletes opening duties according to restaurant standards.Ĭuts ribs, chicken burnt ends, and chunk sausage required for orders. Responsible for slicing meats and preparing superior quality carryout items in a manner consistent with restaurant standards, procedures and packaging guide specifications.
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