Tarra – Food Counter Attendant

Home Career Profiles Tarra – Food Counter Attendant

AWIC interviewed different local professionals for an inside look into their work. You can learn more about Food counter attendants, kitchen helpers and related support occupations (NOC 6711) through a detailed Career Profile.

Tarra Leveille is a Quick Service Restaurant Manager with Pita Pit in Sault Ste. Marie.

What does a typical day look like for you?

I arrive at 830-9 am and open the store. Balance the till and previous day totals. I ensure the store is presentable and all equipment is in working order. I then prepare any catering orders for local businesses and sports teams. The next item is the preparation of food for upcoming lunch and dinner rushes. I Communicate with the crew daily the expectations and any important corporate information. We provide customers with the best experience possible in the fastest time while ensuring product quality, while simultaneously preparing online and takeout orders. After the rush, the cleaning and restocking are completed. I ensure that all crew is adhering to company expectations and policies while ensuring job safety . I ensure guests’ satisfaction and safety while in our restaurant. A big part of management is interacting with people. Our job is to ensure all parts of the restaurant are working together smoothly. We communicate with a variety of individuals from customers, crew, maintenance, truck drivers, delivery drivers, and the community. We ensure safety and navigate through stressful situations and interactions with many of the above people. The management job in quick service is fast-paced and requires the ability to multitask. It offers schedule flexibility. This job is great for individuals who need variation and movement in their day.

What was the education and training needed for your job? Any additional training for your current position?

Ontario Secondary School Diploma is required. Additional corporate training was required.

Why and when did you choose this career? What have you learned since you started?

It was a choice of happiness and lifestyle over high tuition fees, job scarcity and high pressure careers. This choice allowed more flexibility for family life and parental responsibilities. It has been the best choice for the work-life balance conundrum.

What skills do you have that make you great at your job?

People skills are a must. The ability to read people and situations is critical. Problem-solving skills are necessary as well because anything can happen and you are the person who has to navigate out of those situations. You have to be a good leader and create a fun team environment to keep team morale high.

What is the biggest thing you have learned on the job?

To take each day in stride.

What is the best part of your job?

Everyday is different.

What is something challenging about your job?

Busy times can be intense.

What advice would you give to someone interested in pursuing the career?

Be passionate about your company.

How would you say COVID-19 has affected your day-today-work? (Job duties, commute, check-in process, etc.)

It has added additional cleaning and safety protocols but nothing extreme other than having to wear masks throughout our shift.

What has it been like to be an essential worker during a world-wide pandemic?

Providing healthy fast food to people during the pandemic was more about providing some normalcy and sense of connection.

Have you experienced loss or personal struggles since the beginning of the pandemic? How have you and your co-workers coped with working through the shut-down?

We have not experienced loss in our line of work. We have had varying levels of comfort in working through the pandemic and have been lucky enough to have an owner who has been empathetic and understanding of crew members needs.

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