Working with the Restaurant Manager, the Assistant Manager ensures every shift runs smoothly. This role focuses on floor supervision, staff coaching, and maintaining operational efficiency.

PRIMARY KEY RESPONSIBILITIES

• Supervise staff performance and provide real-time coaching during high-volume periods.
• Perform daily opening and closing procedures, including cash handling and security checks.
• Assist in managing inventory, performing weekly counts, and placing replenishment orders.
• Handle customer feedback immediately and resolve issues to ensure guest satisfaction.
• Assist with labor scheduling to ensure appropriate coverage for travel peak times.
• Maintain strict adherence to food safety and sanitation protocols across the dining area.
• Conduct pre-shift meetings to communicate daily specials and operational goals.
• Train new hires on service standards, safety procedures, and point-of-sale usage.
• Monitor dining room cleanliness, ensuring bathrooms and tables are sanitized frequently.
• Process vendor deliveries, verifying invoices against received goods.
• Oversee the beverage and coffee station to ensure freshness and stock levels.
• Support the kitchen team as needed during peak rushes or staff absences.
• Audit employee timecards and ensure compliance with break/rest period policies.
• Participate in monthly management review meetings to discuss performance metrics.
• Ensure marketing collateral and menu boards are current and professional.

REQUIREMENTS & QUALIFICATIONS

• Previous experience in a supervisory role within the food or retail industry.
• Ability to multitask in a high-volume environment.
• Strong communication and organizational skills.
• Flexibility to work varied shifts, including evenings and weekends.

The Lead Cook anchors the kitchen operations, ensuring culinary excellence and consistency. They provide technical guidance to the kitchen team and manage high-pressure meal periods.

PRIMARY KEY RESPONSIBILITIES

• Oversee all food preparation and plating to ensure Oak Creek's quality standards are met.
• Manage the 'line' during peak periods, coordinating flow between prep and service.
•  Maintain and enforce strict food safety (HACCP) protocols and kitchen sanitation.
• Train and mentor Line Cooks on culinary techniques, portion control, and presentation.
• Execute daily kitchen prep lists and verify all stations are adequately stocked.
• Assist the Manager with inventory tracking and ordering specialized kitchen supplies.
• Ensure all kitchen equipment is operated safely and maintained in good working order.
• Monitor food storage temperatures (walk-ins, freezers, steam tables) throughout the shift.
• Collaborate on daily specials and contribute ideas for menu improvements.
• Control food waste by monitoring portion sizes and proper rotation (FIFO).
• Maintain a detailed cleaning schedule for all kitchen surfaces and appliances.
• Manage the storage of dry goods and perishables to maximize shelf life.
• Update prep-sheets and production logs for continuity between shifts.
• Lead by example in maintaining high personal hygiene and professional conduct.
• Address kitchen-related conflicts or operational bottlenecks in real-time.

REQUIREMENTS & QUALIFICATIONS

• Proven experience as a cook in a professional, fast-paced kitchen.
• Demonstrated leadership ability.
• In-depth knowledge of food safety and sanitation (ServSafe preferred).
• Physical stamina to stand for long periods and lift heavy prep items.

Our Cooks are the heart of the kitchen, preparing fresh, delicious meals for our travelers. Accuracy, speed, and safety are the top priorities for this role.

PRIMARY KEY RESPONSIBILITIES

• Prepare a wide variety of menu items according to established recipes and recipe cards.
• Operate commercial kitchen equipment, including grills, fryers, ovens, and slicers.
• Set up and break down stations according to shift protocols and sanitation standards.
• Ensure all food is kept at safe temperatures for storage and service.
• Monitor portion control to ensure consistency and minimize food costs.
• Pre-prep ingredients such as vegetables, sauces, and proteins for the upcoming shift.
• Wash dishes, utensils, and cookware when necessary to maintain kitchen flow.
• Communicate effectively with front-of-house staff regarding order timing and availability.
• Maintain a clean, organized, and sanitary workstation at all times.
• Discard expired or spoiled food items following proper reporting procedures.
• Assist in unloading and storing food deliveries using the FIFO system.
• Report equipment malfunctions or safety hazards to management immediately.
• Wear appropriate personal protective equipment (PPE) and follow safety guidelines.
• Participate in deep-cleaning projects for vents, grease traps, and heavy equipment.
• Adapt to changing volumes and specialized guest dietary requests.

REQUIREMENTS & QUALIFICATIONS

• Basic culinary skills and familiarity with kitchen equipment.
• Ability to work efficiently under pressure.
• Dependable team player with a positive attitude.
• Willingness to learn and grow within the kitchen team.

As the first point of contact, the Cashier provides a welcoming atmosphere for our guests. This role is essential for efficient transactions and maintaining a positive brand image.

PRIMARY KEY RESPONSIBILITIES

• Greet guests warmly upon arrival and provide a positive first impression.
• Navigate the POS system to process orders, modifications, and payments accurately.
• Manage the cash drawer with high precision, including giving correct change. 
• Explain menu items, daily specials, and ingredients to guests with knowledge.
• Maintain the cleanliness and organization of the front counter and wait areas.
• Restock beverage coolers, snack displays, and condiments throughout the shift.
• Inform guests of loyalty programs, promotions, and travel plaza services.
• Resolve minor guest issues and escalate complex complaints to management.
• Buss tables and clean the dining area during lulls in customer traffic.
• Answer the telephone for take-out orders and general inquiries.
• Prepare simple items such as coffee, soft serves, or packaged pastries.
• Ensure all signage and menus in the front-of-house are neat and correct.
• Support the packing of to-go orders, ensuring all condiments and utensils are included.
• Check and restock restroom supplies to ensure a clean facility for travelers.
• Collaborate with the kitchen staff to manage guest expectations regarding wait times.

REQUIREMENTS & QUALIFICATIONS

• Friendly, outgoing personality with strong customer service skills.
• Basic math and computer literacy.
• Ability to stand for extended periods.
• Strong communication and reliability.