This position performs, leads, and supervises basic operational duties to provide quality products and service to guests.
Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays
Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions
Shift Manager • Springfield, OR, United States
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