Cashier JC's Burger House 335 Central Expressway South, Allen, TX 75013
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
Your job as cashier will be a blend of hospitality and operations. Aside from taking orders and processing payments, you'll often be responsible for making sure the front of the house is neat and orderly, restocking items, and answering the phone. The most important aspect of your work as Cashier is to provide accurate and friendly service to ensure guests will return.
About this location
About JC's Burger House
JC’s was started in 1999 and is named after the founder – Jay Cockerell (“JC”). Jay was an extraordinary cook and had been told by everyone he had cooked for, “you should start your own restaurant!” He always thought there was a void in the burger market, so he decided to create a “real” old fashioned burger. His secret seasonings and his special grind of fresh USDA Choice Chuck were tested by many. He worked for months before opening JC’s, perfecting the unique flavor, which many now call the “JC’s Fix”.
The original JC’s in Plano is located in an interior corner of an older strip center. Without much exposure or advertising, this little “hole in the wall” grew by word of mouth. Unless you had heard about JC’s from a friend, you would not have known of its existence. Within six months of opening in 1999, it became “standing room only”. This made it hard sometimes to keep up with the demand. Rather than purchase his hamburger meat from a local butcher, Jay began to fresh grind and hand form each and every JC Burger. That practice is continued today, and as we say “The Proof is in the Patty!” The cooks take balls of fresh USDA Choice Chuck (ground at JC’s that day), plop it on the grill and flatten it out with their spatulas.
The original JC’s in Plano is located in an interior corner of an older strip center. Without much exposure or advertising, this little “hole in the wall” grew by word of mouth. Unless you had heard about JC’s from a friend, you would not have known of its existence. Within six months of opening in 1999, it became “standing room only”. This made it hard sometimes to keep up with the demand. Rather than purchase his hamburger meat from a local butcher, Jay began to fresh grind and hand form each and every JC Burger. That practice is continued today, and as we say “The Proof is in the Patty!” The cooks take balls of fresh USDA Choice Chuck (ground at JC’s that day), plop it on the grill and flatten it out with their spatulas.
