* Always come to work in a clean uniform.

* As a Crepe Crafter you must work quickly and efficiently so that our service speed objectives are met while preparing food that meets our high standards of quality and plate presentation.

* Speed of execution is so important, as well as maintaining an organized work area.

* Always keep a sufficient level of product ready in the right storage areas.

* Must have the right tools and equipment ready when needed.

* Be able to think quickly on your feet with multiple activities going on at once.

* Do not get flustered easily, and even enjoy the challenge of an extra busy shift.

* Take great pride in serving great food and follow the Sweet Paris high standards of quality and consistency on every product that leaves your station.

* Be aware of what's happening on the line and in the kitchen and be ready and willing to help others as needed.

* Any Crepe Crafter must be Serve-Safe Pre-Certified.

* Always make Kids Crepes first on any ticket.

* Make Savory Crepes before Sweet Crepes.

* Make sure not to over-cook crepes as they get to crispy on the edge.

* Pour crepe batter in the center of the griddle and evenly distribute batter towards the edge.

* Always bring the plate to the griddle.

* Evenly distribute crepe fillings evenly in crepe.

* Correctly garnish all crepes for service.

* If a Panini is on the same ticket as a crepe, communicate with Barista when to start cooking it. Panini's have only a 4 minute cook time.

* Keeping ticket times down is a top priority. If there are 4 or more crepes on the screen, Crepe Crafters must communicate with each other.

* If there is still a line when your shift is done, you will be asked to stay until it dies down or you have relief from another crepe crafter.