SUMMARY

Closing Cooks are responsible for ensuring our restaurants are serving guests our menu items up until the closing time of our restaurant location. Closing Cooks are also responsible for properly putting food items away, breaking equipment down and cleaning equipment per our end of day procedures, and cleaning and sanitizing the kitchen and storage areas per our end of day cleaning procedures. This position operates under the direction of the General Manager, Assistant Managers, and Shift Coordinators. This position has indirect interactions with Guests and members of the field operations team. Closing team members are responsible for staying at the restaurant past closing time to thoroughly clean the restaurant and take apart equipment and clean equipment.

QUALIFICATIONS:

• Must be at least sixteen (16) years of age*
• Willing to accomplish all restaurant tasks
• Comfortable working in a fast-paced environment
• Ability to interact productively with co-workers and function well in a team environment
• Ability to resolve consumer issues with tact

• Prepares ingredients for menu items and marks with appropriate holding times
• Verifies products are made accurately with fresh ingredients
• Prepares and packages food and drink products
• Cleans kitchen area, counters, food preparation areas, and utensils
• Maintains health and safety standards in work areas
• Unloads and stocks inventory items as needed
• Performs duties at multiple workstations (e.g., Whopper Board, Specialty Board, Production, etc.)
• Prompt and regular attendance on assigned shifts
• Follows BURGER KING® uniform and grooming standards and policies
• Works to resolve issues that may arise in the restaurant
• Learns team effectiveness skills; works with others to achieve team goals
• Responds to guests’ needs in a professional and polite manner
• Communicates in a positive manner with customers, peers, and managers
• Physical stamina and strength to stand for long periods, lift cases of product, and perform repetitive tasks