Restaurant Team Member

Role

A Crew Member is responsible for working well within the restaurant team, behaving professionally, and providing great service to our guests. They should focus their time around assigned shift duties, executing operation and service standards, and maintaining a safe, clean environment.

Crew Member is a general term that encompasses the Cashier, Sandwich Maker, Slicer and Prepper jobs.

Job Responsibilities

• Must maintain Togo’s appearance and grooming standards
• Must be friendly, polite, enjoy helping guests and working with others
• Must work with a general sense of urgency to provide fast and efficient service
• Must have good attention to detail, preparing food neatly and accurately
• Must be able to communicate clearly and ask questions as appropriate
• Must be able to multi-task
• Must be safety minded and uphold Togo’s standards and policies
• Must follow all food safety standards
• Must be a team player
• Must be able to perform cleaning tasks
• Cashiers must be able to count back change and operate a Point of Sale system
• Slicers must be at least 18 years old

Experience

• Crew Members should have the following qualifications to successfully meet the demands of the job:
• Progress toward a high school diploma, general education degree, or equivalent is preferred
• Previous restaurant experience preferred
• Ability to understand and implement written and verbal instructions
• Training in food safety

Other

• Crew Members are required to stand for the entire shift. You may also occasionally be required to lift heavy boxes.
• Hours will vary between 8am - 9pm, Monday through Sunday
• Employees must be at least 16 years old, and have a work permit if still in high school

In 1971, a college student with little money but a big dream bought a small sandwich shack. His mission was to make sandwiches exactly the way he wanted them: big in size to match big flavor, made-to-order and stuffed with fresh ingredients. Overnight, Togo’s became a favorite for hungry students in San Jose, California. A second restaurant opened in 1974 in downtown San Jose and franchising began in the late 1970s. Togo’s fandom quickly spread throughout California and today, with nearly 200 locations open or in development, we’re working to bring Togo’s piled-high goodness to markets nationwide.
Nearly 50 years later, we can confidently say that we’re just as passionate about sandwiches as our fans are about Togo’s. After all, you don’t win the title “West Coast Original” in a prize fight—we have fresh-baked artisan breads, premium meats sliced daily and fresh-mashed Hass avocados to thank for that.
And while we’ve never strayed from staying ‘True to the Sandwich,’ we’ve also engaged in a recent brand transformation to meet the modern consumer where they live. Togo’s 3.0 combines renovated restaurants with a modern look and feel; POS kiosks and third-party delivery partnerships; and a new “Speed Line” sandwich building kitchen system. We have successfully reconceptualized five existing locations and opened three new 3.0 locations, and we have a robust pipeline of new and newly renovated locations slated for completion in 2020 and 2021.