WHAT I AM EXPECTED TO DO ON MY JOB
JOB TITLE: Alley Coordinator
SUMMARY OF JOB:
Delivers Hospitality You Can Taste and Touch by visually inspecting and garnishing plates as
they are placed in the window to
ensure that the orders are correctly filled, to create Delight, Trust, and Magic, and to follow Red
Lobster’s principle of Quality.
“I MADE RED LOBSTER STRONGER TODAY” BY:
Arriving to work on time, neat and well-groomed for every shift, according to Red Lobster
appearance and dress standards.
Demonstrating Self-responsibility and a helpful, upbeat, friendly, and positive attitude at all times
to guests and Crew Members.
Understanding and adhering to all safety, sanitation, and administrative procedures, never turning
one’s head on a standard.
Providing complete and timely communication to Crew Members throughout the shift.
Ensuring station is stocked and cleaned before the restaurant opens, throughout shifts, and prior
to leaving.
Being prepared to conduct weekly maintenance duties.
PRACTICES THE PRINCIPLE OF QUALITY WHEN PREPARING FOR A TERR-RIFIC SHIFT BY:
• Setting up and stocking the alley by cutting vegetables, forking lemons, and placing sauces and
counter supplies (e.g.,
knives and ladles) in their proper place.
PRACTICES HOSPITALITY YOU CAN TASTE AND TOUCH THROUGHOUT
THE SHIFT BY:
• Reading order tickets and inspecting plates to ensure the food is correct, cooked properly, and
has the correct appearance.
• Checking temperatures of food coming off the line and in the alley with the thermocouple,
adhering to HACCP procedures.
• Garnishing plates with lemons, cocktail sauces, etc.
• Placing plates on large serving trays in the window.
• Notifying cooks and/or manager if any of the orders are incorrect.
• Calling Servers to walk plates to guests so hot food is served hot.
• Walking food to guests when a Server is not available to ensure “hot food goes”.
• Pre-assembling salads by filling bowls with all salad ingredients except for dressings.
• Rejecting food that does not meet HACCP temperature standards, sending it back to the line.
• Cleaning and sanitizing work station with sanitizer and towels.
PRACTICES BALANCE AND QUALITY AT THE END OF THE SHIFT BY:
• Bringing alley dishes and utensils to dish area for washing.
• Determining and communicating to a manager which items are to be thrown out by reading date
of production on the day
markers.
• Transferring all food in the alley to the walk-in and adhering to First-In-First-Out (FIFO) rotation
procedures.
• Wiping down all alley shelves and counters with black pads and cleaning solution.
• Sweeping, mopping, and emptying all trash cans as needed.
• Checking out with a manager at the end of the shift, performing additional duties as assigned.
MINIMUM REQUIREMENTS:
 Able to communicate (verbally and in writing) in English or Spanish.
 Previous restaurant kitchen experience preferred.
PHYSICAL REQUIREMENTS:
 Able to bend at the waist and lift items up to 50 lbs. to waist level.
 Able to move items up to 50 lbs. for distances of up to 25 feet.
 Able to remain standing and active for an 8-12 hour shift.
 Able to tolerate exposure to hot temperatures (above 140° F) throughout the shift.
 Able to hear, understand, and respond to Crew Members’ requests in a loud environment.
 Skill and coordination in using hands to perform kitchen duties such as cutting vegetables,
preparing menu items, etc.
 Able to tolerate exposure to and/or contact with seafood without an allergic reaction or
sensitivity.
 Able to tolerate exposure to chlorine sanitation solutions.
 Able to wear vinyl or latex gloves.
This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or
work conditions associated with the job. It is intended to be an accurate reflection of the principal job elements essential
for making compensation decisions.
Anyone can contact us at the restaurant at (806)347-0638 or they can apply online at
redloster.com and go through the application process for the Lee's Summit location. If you have
any other questions, please email us or call with the number given.
Robin Giedd
Red Lobster General Manager
Red Lobster 6365
Lee's Summit, Mo