Job Description

Essential Duties and Responsibilities include the following. Other duties as assigned.

• Regular and consistent attendance
• Responsible for food costs.
• Must be of legal age to sell and/or serve alcohol per state and/or local laws.
• In charge of hiring, interviewing, scheduling and counseling any of the kitchen team.
• Training and supervision of kitchen team.
• Ensuring guest satisfaction – smile, greet, and thank all guests.
• Take prompt, appropriate action to turn dissatisfied guests into repeat guests
• Respond personally to guest questions and complaints
• Remain knowledgeable on all food menu items, including specials and promotions
• Comply with all food safety rules, laws, protocols, and standards.
• Adhere and maintain all Health Department rules and regulations
• Train kitchen staff in specific stations and cross-train as needed
• Maintain kitchen staff levels to ensure there are always enough workers to meet the demand while controlling labor costs
• Cook a variety of foods appropriately to maintain proper flavor and appearance Measure and assemble ingredients for menu items
• Plate food according to proper procedures
• Keep updated on recipe changes
• Supervising kitchen maintenance, including minor repairs.
• Ensure that all food menu items are consistently prepared and served per Regal’s recipes, portioning, and serving standards
• Properly store food items at appropriate temperatures; labels, date and sign all products per require
• Rotate stock items as per established procedures
• Restock kitchen for subsequent shifts
• Collaborate with the managers, cooks, and servers to prepare meals timely.
• Report and maintain accurate inventory
• Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift
• Maintain a “clean as you go” approach throughout shift
• Responsible for completion of daily kitchen logs (cooling & reheating, food temperatures, refrigerator/freezer temperatures and sanitizer solution)
• Knowledge of proper operation and cleaning of all related equipment
• Maintain proper use of all storerooms
• Maintain Proper use of all cleaning materials per SDS
• Knowledge of all opening, closing and in between show procedures
• Knowledge of all emergency, evacuation, and robbery procedures
• Knowledge and compliance of dress code
• Accurately tracking and reporting tips
• Knowledgeable of correct popper operation and emergency procedures
• Knowledge and compliance of dress code
• Maintain excellent personal hygiene
• Have completed or in the process of completing the management certification program.
• Abide by all federal and state laws with regards to breaks and/or meal periods
• Ensure lost and found items are handled in accordance with Regal policy
• Must be SDS trained
• Obtain food handlers card where applicable Obtain ServSafe Food Manager Certification.
• Report any and all damages or maintenance issues to management
• Report any and all suspicious activity, persons, or items to management immediately
• Reviewed and understand the Regal Operations Manual
• Required to read and understand training materials that will cover subjects such as sexual harassment and discrimination.

Benefits:

Joining our team on a full-time basis means you'll enjoy a range of benefits designed to support your health and well-being. Full-time employees are eligible for medical and prescription coverage, with contributions from the company towards the cost. Additionally, we provide Life insurance and Disability insurance at no charge. Our benefits package extends to include Dental, Vision, and Supplemental Life insurance options for both employees and their dependents. We also offer Accident, Critical Illness, and Hospital Indemnity insurance. Furthermore, you'll have access to vacation time and sick leave to ensure a healthy work-life balance.

Our team receives the perk of enjoying free movie passes and discounted concessions at any Regal location. Additionally, all team members are eligible to participate in our 401(k)-retirement plan, with a company match once they reach the age of 21 and have completed six months of service.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

High School Diploma or equivalent (if not currently a high school student). Two plus years’ experience as a cook or supervisor in the restaurant industry. Previous experience as a supervisor or lead cook. Able to read and follow standardized recipes and strong knowledge of proper food handling procedures. Completion of cast certification program as a cast member and as a concessionist or progress towards completion required. Completed any legally required state or local training and obtain the required certificate. Completed the Regal Responsible Beverage Server training on Regal Online University.

Servsafe or equivalent certification is required.

Language Ability:

Possess good public speaking, listen effectively, and respond clearly and directly.

Fluent English is required, Spanish is a plus.

Math Ability:

Perform calculations with speed and accuracy and identify and correct errors.

Reasoning Ability:

Identify problems, gather relevant data, and note possible causes of problems. Evaluate relevant information, recognize alternatives, and reach conclusions based on evidence. Take action beyond what is necessarily called for. Perform under pressure and/or opposition.

Computer Skills:

Proven experience with PC platforms and knowledge of basic office programs including but not limited to e-mail, word processing and spreadsheets. Operate copiers and other office equipment, devise and access different filing systems and maintain attention to detail. Use tools and equipment with dexterity and perform mechanical tasks as necessary.

Personal Skills:

Possess excellent communication skills with customers, co-workers, and management. Establish goals, budget time and set priorities to achieve desired objectives. Able to work as part of a team in a busy kitchen atmosphere.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the environment is moderate, but at times levels do increase.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is frequently required to stand for extended periods of time; work quickly; walk; sit; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee is regularly required to lift up to 60 lbs. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.