Orem – E. University Pkwy
Orem, UT 84097 (801) 616-5000
Click on one of the positions to view some of the basic job responsibilities or submit an inquiry.
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The general manager is the executive of the restaurant. They will be the team member that spends the most time in the restaurant and plays an integral role in the success of the restaurant. They are also responsible for ensuring standards and procedures are being upheld and followed. The general manager’s responsibilities include, but are not limited to the following:
Communicate all necessary information to the team members
Place vendor food orders for delivery to restaurant
Record weekly inventory of restaurant food and supplies
Manage an open, mid-day, and closing shift
Interview potential team members
Hire team members
Ensure checklists such as opening/mid-day/closing, temperature, prep, safety and sanitation, and such are being completed daily
Position food items and smallware's in an organizational way in the restaurant
Handle guest complaints
Ensure the guest hospitality standard is upheld
Perform the proper cash handling procedures, specifically for opening and closing
Bring deposits to bank
Perform refunds, voids, comps, and checkouts
Create schedules
Conduct disciplinary actions on team members when necessary
Train the assistant manager and set them up for success
Wash, rinse, and sanitize used dishes if necessary
Unload trash can and transport trash to dumpster
Minimum Qualifications
Ability to remain in an upright stationary position for eight plus hours a day
Ability to change stationary positions frequently throughout shift
Ability to move around the restaurant frequently throughout the day
Ability to transport items up to fifty plus pounds around the restaurant
Ability to move fryer baskets filled with items in and out of fryers
Ability to read and write effectively
Ability to observe details at close range
Ability to count money
Assistant Manager/Shift Leader
The assistant manager assists the general manager to ensure operations run smoothly. The thought process is that if the franchisee opens multiple locations, the assistant manager will one day become a general manager. Since this is the case, most of the assistant manager’s responsibilities fall in line with the general manager. The assistant manager’s responsibilities include, but are not limited to the following:
Place vendor food orders for delivery to restaurant
Record weekly inventory of restaurant food and supplies
Manage an open, mid-day, and closing shift
Ensure checklists such as opening/mid-day/closing, temperature, prep, safety and sanitation, and such are being completed daily
Operate all kitchen equipment including fryers, the wok station, the painting station, etc.
Prep food items in accordance with recipe manual and prep list when necessary
Position food items and smallware's in an organizational way in the restaurant
Handle guest complaints
Ensure the guest hospitality standard is upheld
Perform the proper cash handling procedures, specifically for opening and closing
Bring deposits to bank
Perform refunds, voids, comps, and checkouts
Wash, rinse, and sanitize used dishes if necessary
Unload trash can and transport trash to dumpster
Minimum Qualifications
Ability to remain in an upright stationary position for eight plus hours a day
Ability to change stationary positions frequently throughout shift
Ability to move around the restaurant frequently throughout the day
Ability to transport items up to fifty plus pounds around the restaurant
Ability to move fryer baskets filled with items in and out of fryers
Ability to read and write effectively
Ability to observe details at close range
Ability to count money
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The BOH Team member/Cook is responsible for all things that relate to the fryers and wok station, including our signature double-fried Korean chicken which is a big task! Making sure items are not being overcooked and maintaining the fryers for longevity are important for this position. The BOH Team Member responsibilities include, but are not limited to the following:
Operate the fryers
Filter the fryers
Paint the chicken
Ensure the fryers are operating at the proper temperature and oil level
Ensure the chicken is being fried in accordance with the par chart
Create the batter in accordance with the recipe
Flour and batter the chicken according to recipe
Ensure there is an adequate amount of prepped chicken for the shift
Fry additional products such as onion rings, French fries, chicken katsu, potstickers, etc.
Place fryer products in proper packaging related to designation, for example, in a box for takeout and on a tray for dine-in
Ensure the fryer station and painting station are adequately stocked up with the necessary items for each shift
Operate the wok and stove top
Cook and create all wok and stove top dishes according to recipe
Prep items according to recipe manual and prep list when necessary
Wash, rinse, and sanitize used dishes if necessary
Unload trash cans and transport trash to dumpster
Minimum Qualifications
Ability to remain in an upright stationary position for eight plus hours a day
Ability to change stationary positions frequently throughout shift
Ability to move around the restaurant frequently throughout the day
Ability to transport items up to fifty plus pounds around the restaurant
Ability to move fryer baskets filled with items in and out of fryers
Ability to read and write effectively
Ability to observe details at close range
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The Busser/Dishwasher is responsible for keeping dishes clean and sanitized as well as keeping the dining room clean and maintained. The Busser/Dishwasher responsibilities include, but are not limited to the following:
Wash, rinse, and sanitize all dishes
Keep dining room tables clean and bussed
Keep dishroom clean and organized at all times
Keep floors in dishroom and dining room clean and swept at all times
Maintain an appropriate amount of clean dishes needed throughout the shift
Unload trash cans and transport trash to dumpster
Minimum Qualifications
Ability to remain in an upright stationary position for eight plus hours a day
Ability to change stationary positions frequently throughout shift
Ability to move around the restaurant frequently throughout the day
Ability to transport items up to fifty plus pounds around the restaurant
Ability to move fryer baskets filled with items in and out of fryers
Ability to read and write effectively
Ability to observe details at close range
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A cashier is as essential to a Bonchon as any other position. They monitor your FOH and ensure the guests are satisfied and receiving the correct orders. They provide a positive customer experience with fair, friendly, and courteous service. The cashier’s responsibilities include, but are not limited to the following:
Ring in orders at the POS
Count money in drawer at beginning and end of shift
Ensure order accuracy when ringing in orders by repeating order back to guest
Uphold hospitality and guest standards
Complete to-go and delivery orders by bagging them up before they are given to the guest
Ensure the cleanliness of the dining room, drink station, and condiment station (in fast casual)
Ensure the cleanliness of the restrooms
Confirm delivery and online orders through their respective tablet
Restock the beverage cooler
Minimum Qualifications
Ability to remain in an upright stationary position for eight plus hours a day
Ability to change stationary positions frequently throughout the shift
Ability to move around the restaurant throughout the day
Ability to count money
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Servers are an essential part of our full dining concepts. They welcome the guest into the restaurant, take their orders, bring the guest their food, and send them off with a great experience to remember. This requires servers to fully understand their role. The server’s responsibilities include, but are not limited to the following:
Take guest’s orders and enter them into the POS system
Fill up drinks for guests
Uphold Bonchon hospitality standards
Ensure the tables are set correctly and in accordance to the Bonchon standard
Roll up silverware (if location requires it)
Communicate the menu with guests and answer any questions they may have regarding it
Checkout guests in accordance to standards
Seat guests
Minimum Qualifications
Ability to remain in an upright stationary position for eight plus hours a day
Ability to change stationary positions frequently throughout the shift
Ability to move around the restaurant throughout the day
Ability to count money