We currently have the following openings to fill:

Kitchen Member

Kitchen Leader

Store General Manager

Front Member

Multi-Unit Manager

District Manager

Click here to apply online or fax, email or send your resume to:

FOOD SYSTEMS UNLIMITED, INC.
385 Commerce Way
Longwood, FL 32750 USA

Email: jobs@foodsystemsunlimited.com
Fax: (407) 830-4443

Position:    Kitchen Member         Job Code:   21        Pay Type: Hourly

Reporting To: Store General Manager/Kitchen Manager

POSITION PURPOSE

Ensure an adequate supply of Bourbon Chicken, steamed rice, prepped vegetables and meats; perform dishwashing functions and cleaning routines.

PRIMARY RESPONSIBILITIES

1. Set up and maintain the wash sinks as Wash-Rinse-Sanitize
2. Wash, rinse, and sanitize all kitchenwares including utensils, pans, tubs, and food trays.
3. Follow proper cooking procedures to prep, bake, grill, and cut Bourbon Chicken.
4. Follow proper prepping procedures to cook rice, prep meats and vegetables.
5. Sweep or mop the floor as often as needed to maintain a safe and sanitary workplace.
6. Clean and sanitize equipment and work surfaces as often as needed.
7. Empty trash containers as needed.
8. Move containers of food supplies for storage or production.

 

SECONDARY RESPONSIBILITES

1. Assist in taking deliveries and other cleaning functions.

 

WORK ENVIRONMENT

Kitchen space is very limited with no seating while on duty. It is usually hot and noisy. The kitchen floor is often slippery with water, grease and pieces of food. Cleaning chemicals may contain chlorine or ammonia. Many kitchen tools are extremely sharp. The grill and oven is very hot. During peak meal periods, the Kitchen Member may be under pressure to keep up the supplies of Bourbon Chicken and clean pans.

Equipment Used: Utensils, knives, cooking utensils, grill, oven and warmer.

Safety Items Recommended: Apron, cap, closed-toe non-slip shoes, lifting belt.

PERFORMANCE STANDARDS

 

1. Keep up the production of Bourbon Chicken according to the Company recipes and standards.
2. Keep all pans, utensils washed clean and maintain a clean safe kitchen area.
3. Maintain good sanitation practices by washing hands, using sanitized towels.

 

POSITION QUALIFICATIONS

Education:      None

Experience: None

Personal Abilities:          Must be able to lift and carry up to 50 lbs frequently and work standing continuously for up to 4 hours; be able to reach at least 36” horizontally and vertically. Have good eye-hand coordination to handle dangerous kitchen tools safely. Can Hear and understand and remember verbal instructions in simple English to respond quickly. May work with chlorine and ammonia cleaning chemicals and hot water. Can work under pressure without constant supervision. Have good personal hygiene at all times.      

Click here to apply online or fax, email or send your resume to:

FOOD SYSTEMS UNLIMITED, INC.
385 Commerce Way
Longwood, FL 32750 USA

Email: jobs@foodsystemsunlimited.com
Fax: (407) 830-4443

Position:    Kitchen Leader           Job Code:   21        Pay Type: Hourly

Reporting To: Store General Manager/Kitchen Manager

POSITION PURPOSE

Prepare ingredients and cook dishes according to the company recipes in a safe and sanitary manner; keep the kitchen clean and organized.

PRIMARY RESPONSIBILITIES

1. Set up wok range, deep fryer, prep cooler, cooking sauce set.
2. Assemble and cook all menu items according to the company recipes.
3. Perform opening and closing routines for kitchen as scheduled.
4. Follow proper prepping procedures to prep steamed rice and noodles, prep meats and vegetables.
5. Sweep or mop the floor as often as needed to maintain a safe and sanitary workplace.
6. Clean and sanitize equipment and work surfaces as often as needed.
7. Empty trash containers as needed.
8. Move containers of food supplies for storage or production.

 

SECONDARY RESPONSIBILITES

1. Assist management in taking deliveries and other cleaning functions.
2. Do daily food count and assist management in ordering for food supplies.
3. Wash pans, tubs, and utensils and keep the kitchen area clean and safe.
4. Train new kitchen members to do prep work according to the company recipes.

 

WORK ENVIRONMENT

Kitchen space is very limited with no seating while on duty. It is usually hot and noisy. The kitchen floor is often slippery with water, grease and pieces of food. Cleaning chemicals may contain chlorine or ammonia. Many kitchen tools are extremely sharp. The kitchen leader may be under pressure to prep, cook menu items to keep up with the food requests from the Front.

Equipment Used: Wok range, deep fryer, utensils, knives, cooking utensils, grill, oven and warmer.

Safety Items Recommended: Apron, cap, safety glasses, protective glove, closed-toe non-slip shoes, lifting belt.

PERFORMANCE STANDARDS

 

1. Prepare an adequate supply of all ingredients for all menu items.
2. Cook all menu dishes to meet the business demand according to the company recipes and standards.
3. Maintain a clean safe kitchen area.
4. Maintain good sanitation practices by washing hands, using sanitized towels.

 

POSITION QUALIFICATIONS

Education:      High school education.

Experience: Kitchen work experience

Personal Abilities:      Must be able to lift and carry up to 50 lbs frequently and work standing continuously for up to 4 hours; be able to handle medium and large woks continuously for up to 4 hours; can reach at least 36” horizontally and vertically. Have good eye-hand coordination to handle dangerous kitchen tools safely such as the Chinese clever. Can Hear and understand and remember verbal instructions in English to respond quickly. Be able to communicate in English with management. May work with chlorine and ammonia cleaning chemicals and hot water. Can work under pressure without constant supervision. Have good personal hygiene at all times.
Click here to apply online or fax, email or send your resume to:

FOOD SYSTEMS UNLIMITED, INC.
385 Commerce Way
Longwood, FL 32750 USA

Email: jobs@foodsystemsunlimited.com
Fax: (407) 830-4443

Position:    Kitchen Manager Job Code:          20        Pay Type: Salary

Reporting To: Store General Manager

POSITION PURPOSE

Ensure a smooth running of kitchen operations and daily routines to achieve guest satisfaction and sales targets.

PRIMARY RESPONSIBILITIES

1. Recruit, interview, train, and supervise kitchen staff to prepare, cook all menu items according to the company recipes and standards.
2. Prepare administrative paperwork for HR/Payroll, Accounting, and Operations.
3. Perform opening and closing management routines as scheduled.
4. Ensure all staff follows good sanitation practices in preparing, cooking, and serving food.
5. Place food orders and check in deliveries; monitor the quality and prices of purchases; conduct monthly inventory counts.
6. Ensure all maintenance services are performed periodically in compliance with the requirements of Mall Inspector, Fire or Health Inspectors.
7. Take actions to ensure all kitchen equipment is in good working condition.
8. Develop weekly work schedules and assign light and heavy cleaning tasks.
9. Monitor and control food and labor costs using monthly financial statements.

 

SECONDARY RESPONSIBILITES

1. Perform all kitchen functions as needed.
2. Supervise the front staff in the absence of the Front Manager.
3. Communicate with the Operations Department as needed.

 

WORK ENVIRONMENT

Kitchen space is very limited with no seating while on duty. It is usually hot and noisy. The kitchen floor is often slippery with water, grease and pieces of food. Cleaning chemicals may contain chlorine or ammonia. Many kitchen tools are extremely sharp. The kitchen staff is under pressure to keep up with the food requests from the Front. Constant supervision over both Front and Kitchen staff is required of the Kitchen Manager.

Equipment Used: Wok range, deep fryer, utensils, knives, cooking utensils, grill, oven and warmer.

Safety Items Recommended: Apron, cap, safety glasses, protective glove, closed-toe non-slip shoes, lifting belt.

PERFORMANCE STANDARDS

1. Ensure full coverage of all kitchen positions and front positions.
2. Ensure Company QSC standards are met as specified in the Audit Form.
3. Meet or exceed the operational targets/standards specified in the Store Performance Bonus Program.

 

POSITION QUALIFICATIONS

Education:      High school graduate or equivalent.

Experience: Completion of Management Training and Certification Program; 2 years of Chinese fast food kitchen experience.

Personal Abilities:                  Must be able to lift and carry up to 50 lbs frequently and work standing continuously for up to 4 hours; be able to handle medium and large woks continuously for up to 4 hours. Have good eye-hand coordination to handle dangerous kitchen tools safely such as the Chinese clever. Be able to speak, read and write effectively in English. May work with chlorine and ammonia cleaning chemicals and hot water. Be able to pay attention to details in food /service quality and cleanliness. Display aggressively hospitality with people even under pressure. Count and sort bills with accuracy. Have good personal hygiene at all times. Be able to work up to 60 hours a week. Demonstrate management skills to supervise a diverse work team. Have flexibility to adapt to changing systems & procedures.

Position:    Store General Manager Job Code:10         Pay Type:Salary

Reporting To: Multi-Unit Manager/District Manager

POSITION PURPOSE

Ensure a smooth running of front operations and daily routines to achieve guest satisfaction and sales targets.

PRIMARY RESPONSIBILITIES

1. Recruit, interview, train, and supervise front staff to sample, serve food, and take payment from customers with aggressive hospitality.
2. Prepare administrative paperwork for HR/Payroll, Accounting, and Operations.
3. Perform opening and closing management routines as scheduled.
4. Ensure all staff follows good sanitation practices in preparing, cooking, and serving food.
5. Place food orders and check in deliveries; monitor the quality and prices of purchases; conduct monthly inventory counts.
6. Ensure all maintenance services are performed periodically in compliance with the requirements of Mall Inspector, Fire or Health Inspectors.
7. Take actions to ensure all kitchen equipment is in good working condition.
8. Develop weekly work schedules and assign light and heavy cleaning tasks.
9. Monitor and control food and labor costs using monthly financial statements.

 

SECONDARY RESPONSIBILITES

1. Perform all front functions as needed.
2. Supervise the kitchen staff in the absence of the Kitchen Manager.
3. Communicate with the Operations Department as needed.

 

WORK ENVIRONMENT

Front space is very limited with no seating while on duty. It is usually hot and noisy. The front floor is often slippery with water, grease and pieces of food. Cleaning chemicals may contain chlorine or ammonia. The staff is under pressure to serve food to customers and replenish food pans constantly. Constant supervision over both Front and Kitchen staff is required of the Front Manager.

Equipment Used: steam table, pans and trays, icemakers, soda fountains, coffee machine, cash registers, phone, utensils, cooking utensils, mops.

Safety Items Recommended: Apron, hair restraint, Asian Chao/Chao Cajun visors, safety glasses, protective glove, closed-toe non-slip shoes.

PERFORMANCE STANDARDS

1. Ensure full coverage of all kitchen positions and front positions.
2. Ensure Company QSC standards are met as specified in the Audit Form.
3. Meet or exceed the operational targets/standards specified in the Store Performance Bonus Program.

 

POSITION QUALIFICATIONS

Education:      High school graduate or equivalent.

Experience: Completion of Management Training and Certification Program; 2 years of Chinese fast food experience.

Personal Abilities:                  Must be able to lift and carry up to 25 lbs frequently and work standing continuously for up to 4 hours; reach at least 36” horizontally. be able to hold plate steady and handle serving utensils, pack to-go boxes. Be able to speak, read and write effectively in English. May work with chlorine and ammonia cleaning chemicals and hot water. Be able to pay attention to details in food /service quality and cleanliness. Display aggressively hospitality with people even under pressure. Count and sort bills with accuracy. Have good personal hygiene at all times. Be able to work up to 60 hours a week. Demonstrate management skills to supervise a diverse work team. Have flexibility to adapt to changing systems and procedures.

Position:    Front Member Job Code:   11        Pay Type: Hourly

Reporting To: Store General Manager

POSITION PURPOSE

Offer samples of food to customers with aggressive hospitality; provide quick, friendly and accurate service to all customers with food, drinks and utensils; handle payment transactions quickly and accurately;

PRIMARY RESPONSIBILITIES

1. Offer sample food, serve food & drinks, and take payment from customers with aggressive hospitality.
2. Replenish food pans on the steam table.
3. Order food from the kitchen by stating name of dish and quantity required in English through the intercom.
4. Perform daily opening and closing routines for the steam table, soda machine, cash register as scheduled.
5. Keep clean the steam table, counter surfaces, shelves and floors according to the company standards and the local health department regulations.

 

SECONDARY RESPONSIBILITES

1. Replenish counter supplies of paper goods, plastic utensils, condiment packages, etc.
2. Check and record food temperatures on the steam table to ensure all food is maintained at required temperature.

 

WORK ENVIRONMENT

Front space is very limited with no seating while on duty. The counter space is often hot with steam from the steam table and food vapors. The front floor is often slippery with water, grease and pieces of food. Cleaning chemicals may contain chlorine or ammonia. The staff is under pressure to serve food to customers quickly and replenish food pans constantly. Accurate handling of cash and cash register is critical.

Equipment Used: steam table, pans and trays, icemakers, soda fountains, coffee machine, cash registers, phone, utensils, cooking utensils, mops.

Safety Items Recommended: Apron, hair restraint, Asian Chao/Chao Cajun visors, safety glasses, protective glove, closed-toe non-slip shoes.

PERFORMANCE STANDARDS

 

1. Serve correct portions of food according to the Operations Manual.
2. Follow Manager’s directions promptly and correctly.
3. Aggressive greet customers with samples and welcome them to our counter.
4. Be on time for work all the time.

POSITION QUALIFICATIONS

 

Education:      High school graduate or equivalent. 18 years older preferred.

Experience: Customer service or retail sales experience desirable.

Personal Abilities:                  Must be able to lift and carry up to 25 lbs frequently and work standing continuously for up to 4 hours; reach at least 36” horizontally. Be able to hold plate steady and handle serving utensils, pack to-go boxes. Be able to speak, read and write effectively in English. May work with chlorine and ammonia cleaning chemicals and hot water. Be able to pay attention to details in food /service quality and cleanliness. Display aggressively hospitality with people even under pressure. Count and sort bills with accuracy. Have good personal hygiene at all times. Be able to work up to 60 hours a week. Have flexibility to adapt to changing systems and procedures.

Position:    Multi-Unit Manager Job Code: 01 Pay Type: Salary

Reporting To: Regional Director

POSITION PURPOSE

Ensure a smooth running of store operations of both the front and the kitchen to achieve guest satisfaction and sales targets on a daily basis; control labor and food costs to meet the company standards.

PRIMARY RESPONSIBILITIES

1. Recruit, interview, train, and supervise Front Manager or Kitchen Manager or store team members to ensure a smooth running of both the Front and the Kitchen.
2. Keep Regional Director of Operations informed of all personnel decisions.
3. Prepare administrative paperwork for HR/Payroll, Accounting, and Operations as needed.
4. Perform opening and closing management routines as scheduled.
5. Ensure all staff follows good sanitation practices in preparing, cooking, and serving food.
6. Place food orders and check in deliveries; monitor the quality and prices of purchases; conduct monthly inventory counts.
7. Ensure the company QSC standards are met and all maintenance services are performed periodically in compliance with the requirements of Mall Inspector, Fire or Health Inspectors.
8. Take actions to ensure all kitchen equipment is in good working condition.
9. Develop weekly work schedules and assign light and heavy cleaning tasks.
10. Monitor and control food and labor costs using monthly financial statements.

 

SECONDARY RESPONSIBILITES

1. Perform all front and kitchen functions as needed to ensure timely customer service and control labor costs.
2. Communicate with the Operations Department as needed.

 

WORK ENVIRONMENT

The store space is very limited with no seating while on duty. It is usually hot and noisy. The store floor is often slippery with water, grease and pieces of food. Cleaning chemicals may contain chlorine or ammonia. Both the front and kitchen staff is under pressure to cook and serve food to customers and replenish food pans constantly at peak periods. Constant supervision over both Front and Kitchen staff is required of the Front Manager.

Equipment Used: steam table, pans and trays, icemakers, soda fountains, coffee machine, cash registers, phone, utensils, cooking utensils, mops.

Safety Items Recommended: Apron, hair restraint, Asian Chao/Chao Cajun visors, safety glasses, protective glove, closed-toe non-slip shoes.

PERFORMANCE STANDARDS

 

1. Ensure full coverage of all kitchen positions and front positions.
2. Ensure Company QSC standards are met as specified in the Audit Form.
3. Meet or exceed the operational targets/standards specified in the Store Performance Bonus Program.

POSITION QUALIFICATIONS

 

Education:      High school graduate or equivalent.

Experience: Completion of Management Training and Certification Program; 2 years of Chinese fast food experience.

Personal Abilities:  Must be able to lift and carry up to 25 lbs frequently and work standing continuously for up to 4 hours; reach at least 36” horizontally. be able to hold plate steady and handle serving utensils, pack to-go boxes. Be able to speak, read and write effectively in English. May work with chlorine and ammonia cleaning chemicals and hot water. Be able to pay attention to details in food /service quality and cleanliness. Display aggressively hospitality with people even under pressure. Count and sort bills with accuracy. Have a good knowledge of food sanitation principles and be able to pass the Food Manager Certification by the local health department or a national association of food sanitation. Have good personal hygiene at all times. Be able to work up to 60 hours a week. Demonstrate leadership and management skills to supervise a diverse work team. Have flexibility to adapt to changing systems and procedures.

Position:    District Manager Job Code: 01 Pay Type: Salary

Reporting To: Regional Director of Operations

POSITION PURPOSE

Overseeing the people, processes and operations of 5-7 restaurants in one area. The District Manager drives excellence in day-to-day operations of all company owned restaurants in the market; trains, coaches, supports managers; plans and sets goals; focuses on in-store problem solving/process improvement; sets standards; recognizes and motivates Restaurant Managers, Assistant Managers and Restaurant Teams.

PRIMARY RESPONSIBILITIES

1. Provides leadership for each manager in the market to ensure customer satisfaction.
2. Leads the way by working with each GM in the market to deliver RCP (Restaurant Controllable Profit) and meet targeted flow-thru in each restaurant in market; utilizes available reports (e.g. exception reporting) to identify opportunities; encourages a top-line orientation through operational focus; ensures that correct operational procedures are followed at all times.
3. Partners with each GM in the market to build sales over last year sales achievement.
4. Accountable for coaching and training GMs, AMs and Shift supervisors for operational excellence, supports national training initiatives, involved in process for new employee orientation, monitors training processes to ensure quality training of team members and managers.
5. Aggressively develops and maintains GM and AM staffing levels; drives to full management staffing for each restaurant in market; commits to selection process; monitors restaurant-level staffing.
6. Absolutely uncompromising execution of the highest standards of OSHA, local health and safety codes, and company safety and security policy.
7. Champions recognition and motivation efforts throughout the market.
8. Does not compromise in creating and maintaining a safe environment for employees and customers.
9. Has authority to hire and fire (or participate in those decisions)
10. Resolution oriented in all restaurant-level ER activities; provides needed ER assistance to GM; is proactive in addressing ER needs in the market.
11. Exhibits ownership when working with GMS to resolve chronic R&M issues; determines causes of excessive R&M; gathers R&M issues; identifies trends and takes to Facility Leader

 

1. Recruit, interview, train, and supervise Front Manager or Kitchen Manager or store team members to ensure a smooth running of both the Front and the Kitchen.
2. Keep Regional Director of Operations informed of all personnel decisions.
3. Prepare administrative paperwork for HR/Payroll, Accounting, and Operations as needed.
4. Perform opening and closing management routines as scheduled.
5. Ensure all staff follows good sanitation practices in preparing, cooking, and serving food.
6. Place food orders and check in deliveries; monitor the quality and prices of purchases; conduct monthly inventory counts.
7. Ensure the company QSC standards are met and all maintenance services are performed periodically in compliance with the requirements of Mall Inspector, Fire or Health Inspectors.
8. Take actions to ensure all kitchen equipment is in good working condition.
9. Develop weekly work schedules and assign light and heavy cleaning tasks.
10. Monitor and control food and labor costs using monthly financial statements.

 

SECONDARY RESPONSIBILITES

1. Perform all front and kitchen functions as needed to ensure timely customer service and control labor costs.
2. Communicate with the Operations Department as needed.

WORK ENVIRONMENT

The store space is very limited with no seating while on duty. It is usually hot and noisy. The store floor is often slippery with water, grease and pieces of food. Cleaning chemicals may contain chlorine or ammonia. Both the front and kitchen staff is under pressure to cook and serve food to customers and replenish food pans constantly at peak periods. Constant supervision over both Front and Kitchen staff is required of the Front Manager.

Equipment Used: steam table, pans and trays, icemakers, soda fountains, coffee machine, cash registers, phone, utensils, cooking utensils, mops.

Safety Items Recommended: Apron, hair restraint, Asian Chao/Chao Cajun visors, safety glasses, protective glove, closed-toe non-slip shoes.

PERFORMANCE STANDARDS

 

1. Ensure full coverage of all kitchen positions and front positions.
2. Ensure Company QSC standards are met as specified in the Audit Form.
3. Meet or exceed the operational targets/standards specified in the Store Performance Bonus Program.

POSITION QUALIFICATIONS

 

Education:      High school graduate or equivalent.

Experience: Completion of Management Training and Certification Program; 2 years of Chinese fast food experience.

Personal Abilities:                  Must be able to lift and carry up to 25 lbs frequently and work standing continuously for up to 4 hours; reach at least 36” horizontally. be able to hold plate steady and handle serving utensils, pack to-go boxes. Be able to speak, read and write effectively in English. May work with chlorine and ammonia cleaning chemicals and hot water. Be able to pay attention to details in food /service quality and cleanliness. Display aggressively hospitality with people even under pressure. Count and sort bills with accuracy. Have a good knowledge of food sanitation principles and be able to pass the Food Manager Certification by the local health department or a national association of food sanitation. Have good personal hygiene at all times. Be able to work up to 60 hours a week. Demonstrate leadership and management skills to supervise a diverse work team. Have flexibility to adapt to changing systems and procedures.

Click here to apply online or fax, email or send your resume to:

FOOD SYSTEMS UNLIMITED, INC.
385 Commerce Way
Longwood, FL 32750 USA

Email: jobs@foodsystemsunlimited.com
Fax: (407) 830-4443