Kitchen Team Member (“KTM”) Old Route 69 Brewery, LLC – Ada, OH 45810 Summary of Position Reporting to the Kitchen Manager (“KM”), the KTM is responsible for preparing and assembling food orders in a timely manner and according to recipes and procedures to avoid waste. Primary Position-Specific Duties and Responsibilities Primary position-specific responsibilities of the KTM include, but are not limited to, the following:

• Dishwashing. Cleans dishes to ensure that the kitchen has a steady supply of clean plates, bowls, silverware, pots, and pans. Prioritizes different types of kitchenware depending on the demand. Ensures proper sanitation and cleanliness of all items.
• Food Preparation. Preps for assigned food items. Washes and cleans raw food products. Peels, dices, shreds, and slices food products using electric equipment. Stocks/restocks items on line according to specifications. Labels, dates, rotates, and stores all items properly.
• Food Compliance & Safety. Adheres to local health and safety standards. Practices proper hygiene and handling techniques to prevent cross-contamination and foodborne illnesses.
• Kitchen Cleanliness. Maintains a clean workspace by washing dishes, wiping down surfaces, and sweeping floors. Completes daily/weekly cleanings and maintenance of equipment.
• Multi-Station Service Model. Reads tickets and prepares all food items to order following standard recipes and procedures within specified time limits. Communicates effectively with other KTM’s to ensure timely order completion and smooth workflow.

This job description is not designed to contain a comprehensive listing of responsibilities required for the position. Responsibilities may change at any time at the Company’s sole discretion. Changes in responsibilities will be communicated to the position by the position’s supervisor, with or without advance notice. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment This job operates in a restaurant space and entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, and produce items. 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. While performing the duties of this job, the employee is regularly required to talk, hear, sit and stand. The employee is frequently required to reach, bend, stoop, carry, push and lift objects between 25-50 pounds. Occasionally, the employee may be required to lift objects greater than 75 pounds. Position Type and Expected Hours of Work This is a full-time position with a schedule that may vary weekly. The operating hours are currently Monday through Thursday from 12:00 p.m. to 9:00 p.m., Friday and Saturday from 12:00 p.m. to 10:00 p.m., and Sunday from 12:00 p.m. to 8:00 p.m. Education and Experience The below education and experience requirements are necessary for the position. Education

• High school diploma or equivalent.

Experience

• 1+ years of experience working in food and beverage.
• Food Service Manager Certification, a plus.