Closing Team Members

Job Description

Job Description

Summary :

The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork.

Tips range from $3 - $4 per hour.  Team Member must be available to work M - Friday between 9a - 4p.  Start times will vary.

Job Expectations :

The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team.

Duties :

• Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities
• Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination
• Communicate to their immediate supervisor when additional training guidance and practice is needed
• Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
• Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
• Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
• Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed
• Use specific kitchen machinery / equipment such as ice cream dispensers, fryers, warmers, etc.
• Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing / sanitizing / disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
• Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
• Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
• Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities
• Are performance-oriented and performance driven; understand performance expectations and are aware of performance results

Requirements :

Transportation & Accessibility :

"About Dave's Hot Chicken

Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.”

Arman created Instagram buzz and the lines began to grow. Two nights later, Eater / LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block.

A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."