Hiring immediately for full-time and part-time /hourly Prep Cooks, Pastry Cooks or Cooks. Hiring immediately for full-time and part-time hourly dine-in or takeout Bussers, Runners, or Service Assistants. Benefits We Offer: Vacation pay Benefit plan options Competitive pay plus tips Flexible schedule Paid on the job training Opportunities for advancement - we promote from within Uniform (shirt and apron) provided at no cost Free food - family meal provided daily Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship For qualifying team members Job Summary: The Busser, Runner, or Service Assistant is responsible for restaurant dine-in and takeout operations, cleaning, running food, bussing restaurant tables and side work. They will assist with catering orders, including delivery when applicable. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: Guiding guests through their experience while taking, placing, and reviewing orders for takeout and catering. Understands the restaurant menu to identify the different menu items for takeout and catering , able to guide guests on choosing menu items, and ready to answer guest's questions . Review orders with the Guest (at pick-up or upon delivery) and / or with Delivery Driver ensuring order accuracy. Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station Restocks, cleans, and maintains all restaurant stations. Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. Will serve food or beverages for dine-in and takeout. Job Requirements: Previous experience is not required - we will train you! Excellent customer service skills and etiquette Must be able to operate kitchen equipment, including the coffee machine, iced tea machine, lemon slicer, point of sale (POS) system and any other applicable system(s) Ability to execute proper sanitation practices and safety procedures Have a current Food Handler's Card where applicable, or we will help you obtain Must be able to communicate effectively Ability to multi-task in a fast-paced, team-work environment Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $7.25 - $9.25 / hour
May 16, 2024
Full time
Hiring immediately for full-time and part-time /hourly Prep Cooks, Pastry Cooks or Cooks. Hiring immediately for full-time and part-time hourly dine-in or takeout Bussers, Runners, or Service Assistants. Benefits We Offer: Vacation pay Benefit plan options Competitive pay plus tips Flexible schedule Paid on the job training Opportunities for advancement - we promote from within Uniform (shirt and apron) provided at no cost Free food - family meal provided daily Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship For qualifying team members Job Summary: The Busser, Runner, or Service Assistant is responsible for restaurant dine-in and takeout operations, cleaning, running food, bussing restaurant tables and side work. They will assist with catering orders, including delivery when applicable. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: Guiding guests through their experience while taking, placing, and reviewing orders for takeout and catering. Understands the restaurant menu to identify the different menu items for takeout and catering , able to guide guests on choosing menu items, and ready to answer guest's questions . Review orders with the Guest (at pick-up or upon delivery) and / or with Delivery Driver ensuring order accuracy. Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station Restocks, cleans, and maintains all restaurant stations. Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. Will serve food or beverages for dine-in and takeout. Job Requirements: Previous experience is not required - we will train you! Excellent customer service skills and etiquette Must be able to operate kitchen equipment, including the coffee machine, iced tea machine, lemon slicer, point of sale (POS) system and any other applicable system(s) Ability to execute proper sanitation practices and safety procedures Have a current Food Handler's Card where applicable, or we will help you obtain Must be able to communicate effectively Ability to multi-task in a fast-paced, team-work environment Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $7.25 - $9.25 / hour
Stand For Something Good With Us! We make each day great - together. We create an exciting work atmosphere with a culture focused on our team, guests, and community. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." Assistant General Manager Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, and more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place unlike any other. As we experience tremendous growth, our leaders are the driving force to our continued success. We are seeking a positive and enthusiastic Assistant General Manager who loves to serve! This is an excellent opportunity for a leader with at least 3 years of senior management experience. If work-life balance is your thing, we offer a 40-hour work week during our 8-week manager training program. Post-training, our management team works at least 40 hours and up to 50 hours, as the needs of the Shack dictates. Qualifications: Minimum 3 years of senior management experience in a high volume, fast-paced restaurant environment Ability to learn and train others on all aspects of the Shack operations Ability to drive hospitality and inspire others to do so Must be able to coach and develop others Minimum 1 years of P&L responsibilities Responsibilities: Oversee inventory, quality and safety Lead and develop the hourly team Manages all support functions (i.e. hourly payroll, scheduling, etc.) Maintains the facility while upholding our standards of excellence and hospitality Assists GM with employee relations Establish and build community relations Our Benefits include: Career development opportunities - we are growing! Competitive salary + quarterly performance bonuses Medical, dental and vision insurance 401K plan with company match Paid time off (3 weeks to start) Charitable opportunities to give back Award-winning on-line training About Us Beginning as a hot dog cart in New York City's Madison Square Park, Shake Shack was created by Danny Meyer, Founder and CEO of Union Square Hospitality Group and best-selling author of Setting the Table . Shack Fans lined up daily, making the cart a resounding success, and donating all proceeds back to the park beautification efforts. A permanent stand was eventually built and the rest is Shack history! With our roots in fine dining and giving back to the community, we are committed to high quality food served with a high level of hospitality. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." We are expanding across the U.S. and around the world! Join our Shake Shack is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status. Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws.
May 16, 2024
Full time
Stand For Something Good With Us! We make each day great - together. We create an exciting work atmosphere with a culture focused on our team, guests, and community. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." Assistant General Manager Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, and more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place unlike any other. As we experience tremendous growth, our leaders are the driving force to our continued success. We are seeking a positive and enthusiastic Assistant General Manager who loves to serve! This is an excellent opportunity for a leader with at least 3 years of senior management experience. If work-life balance is your thing, we offer a 40-hour work week during our 8-week manager training program. Post-training, our management team works at least 40 hours and up to 50 hours, as the needs of the Shack dictates. Qualifications: Minimum 3 years of senior management experience in a high volume, fast-paced restaurant environment Ability to learn and train others on all aspects of the Shack operations Ability to drive hospitality and inspire others to do so Must be able to coach and develop others Minimum 1 years of P&L responsibilities Responsibilities: Oversee inventory, quality and safety Lead and develop the hourly team Manages all support functions (i.e. hourly payroll, scheduling, etc.) Maintains the facility while upholding our standards of excellence and hospitality Assists GM with employee relations Establish and build community relations Our Benefits include: Career development opportunities - we are growing! Competitive salary + quarterly performance bonuses Medical, dental and vision insurance 401K plan with company match Paid time off (3 weeks to start) Charitable opportunities to give back Award-winning on-line training About Us Beginning as a hot dog cart in New York City's Madison Square Park, Shake Shack was created by Danny Meyer, Founder and CEO of Union Square Hospitality Group and best-selling author of Setting the Table . Shack Fans lined up daily, making the cart a resounding success, and donating all proceeds back to the park beautification efforts. A permanent stand was eventually built and the rest is Shack history! With our roots in fine dining and giving back to the community, we are committed to high quality food served with a high level of hospitality. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." We are expanding across the U.S. and around the world! Join our Shake Shack is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status. Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws.
Stand For Something Good With Us! We make each day great - together. We create an exciting work atmosphere with a culture focused on our team, guests, and community. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." Assistant General Manager Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, and more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place unlike any other. As we experience tremendous growth, our leaders are the driving force to our continued success. We are seeking a positive and enthusiastic Assistant General Manager who loves to serve! This is an excellent opportunity for a leader with at least 3 years of senior management experience. If work-life balance is your thing, we offer a 40-hour work week during our 8-week manager training program. Post-training, our management team works at least 40 hours and up to 50 hours, as the needs of the Shack dictates. Qualifications: Minimum 3 years of senior management experience in a high volume, fast-paced restaurant environment Ability to learn and train others on all aspects of the Shack operations Ability to drive hospitality and inspire others to do so Must be able to coach and develop others Minimum 1 years of P&L responsibilities Responsibilities: Oversee inventory, quality and safety Lead and develop the hourly team Manages all support functions (i.e. hourly payroll, scheduling, etc.) Maintains the facility while upholding our standards of excellence and hospitality Assists GM with employee relations Establish and build community relations Our Benefits include: Career development opportunities - we are growing! Competitive salary + quarterly performance bonuses Medical, dental and vision insurance 401K plan with company match Paid time off (3 weeks to start) Charitable opportunities to give back Award-winning on-line training About Us Beginning as a hot dog cart in New York City's Madison Square Park, Shake Shack was created by Danny Meyer, Founder and CEO of Union Square Hospitality Group and best-selling author of Setting the Table . Shack Fans lined up daily, making the cart a resounding success, and donating all proceeds back to the park beautification efforts. A permanent stand was eventually built and the rest is Shack history! With our roots in fine dining and giving back to the community, we are committed to high quality food served with a high level of hospitality. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." We are expanding across the U.S. and around the world! Join our Shake Shack is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status. Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws.
May 16, 2024
Full time
Stand For Something Good With Us! We make each day great - together. We create an exciting work atmosphere with a culture focused on our team, guests, and community. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." Assistant General Manager Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, and more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place unlike any other. As we experience tremendous growth, our leaders are the driving force to our continued success. We are seeking a positive and enthusiastic Assistant General Manager who loves to serve! This is an excellent opportunity for a leader with at least 3 years of senior management experience. If work-life balance is your thing, we offer a 40-hour work week during our 8-week manager training program. Post-training, our management team works at least 40 hours and up to 50 hours, as the needs of the Shack dictates. Qualifications: Minimum 3 years of senior management experience in a high volume, fast-paced restaurant environment Ability to learn and train others on all aspects of the Shack operations Ability to drive hospitality and inspire others to do so Must be able to coach and develop others Minimum 1 years of P&L responsibilities Responsibilities: Oversee inventory, quality and safety Lead and develop the hourly team Manages all support functions (i.e. hourly payroll, scheduling, etc.) Maintains the facility while upholding our standards of excellence and hospitality Assists GM with employee relations Establish and build community relations Our Benefits include: Career development opportunities - we are growing! Competitive salary + quarterly performance bonuses Medical, dental and vision insurance 401K plan with company match Paid time off (3 weeks to start) Charitable opportunities to give back Award-winning on-line training About Us Beginning as a hot dog cart in New York City's Madison Square Park, Shake Shack was created by Danny Meyer, Founder and CEO of Union Square Hospitality Group and best-selling author of Setting the Table . Shack Fans lined up daily, making the cart a resounding success, and donating all proceeds back to the park beautification efforts. A permanent stand was eventually built and the rest is Shack history! With our roots in fine dining and giving back to the community, we are committed to high quality food served with a high level of hospitality. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good." We are expanding across the U.S. and around the world! Join our Shake Shack is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status. Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws.
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: We're looking for talented Assistant Managers who are committed to providing a best-in-class guest experience, Team Member focused, and passionate about our Damn Good food and drinks. We want leaders who are motivated and thrive in a high-energy, high-volume restaurant. Our Assistant Managers (AM) can lead in both the Back of the House (BOH) and Front of the House (FOH). What you'll be doing: Assisting the Management Team in making sure the restaurant operates efficiently and effectively Going above and beyond to ensure a positive experience for our guests by solving guest issues, and opportunities, as they arise Supporting the Management Team in developing and leading initiatives that build sales, profitability, and store performance Overseeing cash handling responsibilities by ensuring secure safe handling Ensuring all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner Safeguarding food safety and sanitation standards while ensuring quality is maintained Maintaining a working knowledge of all recipes, products, and production procedures Assisting Kitchen Manager with purchasing food products, overseeing correct invoicing, storage, and sealing of food products to ensure quality and freshness at all times Maintaining an impressively clean restaurant Motivating and leading all Team Members in a way that supports our Torchy's Values QUE-SO here's what you'll need: 2+ years of restaurant management (including full service, fast food, or convenience) preferred Required state alcohol-server and Manager ServSafe certifications Ability to work a minimum of 35 hours per week and work flexible hours to manage and operate the restaurant effectively Open to varied work schedules and hours depending on business needs Competency of basic computer functions An understanding of training and development concepts Ability to foster teamwork Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off (PTO) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities. This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
May 16, 2024
Full time
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: We're looking for talented Assistant Managers who are committed to providing a best-in-class guest experience, Team Member focused, and passionate about our Damn Good food and drinks. We want leaders who are motivated and thrive in a high-energy, high-volume restaurant. Our Assistant Managers (AM) can lead in both the Back of the House (BOH) and Front of the House (FOH). What you'll be doing: Assisting the Management Team in making sure the restaurant operates efficiently and effectively Going above and beyond to ensure a positive experience for our guests by solving guest issues, and opportunities, as they arise Supporting the Management Team in developing and leading initiatives that build sales, profitability, and store performance Overseeing cash handling responsibilities by ensuring secure safe handling Ensuring all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner Safeguarding food safety and sanitation standards while ensuring quality is maintained Maintaining a working knowledge of all recipes, products, and production procedures Assisting Kitchen Manager with purchasing food products, overseeing correct invoicing, storage, and sealing of food products to ensure quality and freshness at all times Maintaining an impressively clean restaurant Motivating and leading all Team Members in a way that supports our Torchy's Values QUE-SO here's what you'll need: 2+ years of restaurant management (including full service, fast food, or convenience) preferred Required state alcohol-server and Manager ServSafe certifications Ability to work a minimum of 35 hours per week and work flexible hours to manage and operate the restaurant effectively Open to varied work schedules and hours depending on business needs Competency of basic computer functions An understanding of training and development concepts Ability to foster teamwork Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off (PTO) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities. This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Hiring immediately for full-time and part-time hourly dine-in or takeout Bussers, Runners, or Service Assistants. Benefits We Offer: Vacation pay Benefit plan options Competitive pay plus tips Flexible schedule Paid on the job training Opportunities for advancement - we promote from within Uniform (shirt and apron) provided at no cost Free food - family meal provided daily Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship For qualifying team members Job Summary: The Busser, Runner, or Service Assistant is responsible for restaurant dine-in and takeout operations, cleaning, running food, bussing restaurant tables and side work. They will assist with catering orders, including delivery when applicable. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: Guiding guests through their experience while taking, placing, and reviewing orders for takeout and catering. Understands the restaurant menu to identify the different menu items for takeout and catering , able to guide guests on choosing menu items, and ready to answer guest's questions . Review orders with the Guest (at pick-up or upon delivery) and / or with Delivery Driver ensuring order accuracy. Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station Restocks, cleans, and maintains all restaurant stations. Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. Will serve food or beverages for dine-in and takeout. Job Requirements: Previous experience is not required - we will train you! Excellent customer service skills and etiquette Must be able to operate kitchen equipment, including the coffee machine, iced tea machine, lemon slicer, point of sale (POS) system and any other applicable system(s) Ability to execute proper sanitation practices and safety procedures Have a current Food Handler's Card, or ability obtain, where applicable. Must be able to communicate effectively Ability to multi-task in a fast-paced, team-work environment Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $7.25 - $9.25 / hour
May 15, 2024
Full time
Hiring immediately for full-time and part-time hourly dine-in or takeout Bussers, Runners, or Service Assistants. Benefits We Offer: Vacation pay Benefit plan options Competitive pay plus tips Flexible schedule Paid on the job training Opportunities for advancement - we promote from within Uniform (shirt and apron) provided at no cost Free food - family meal provided daily Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship For qualifying team members Job Summary: The Busser, Runner, or Service Assistant is responsible for restaurant dine-in and takeout operations, cleaning, running food, bussing restaurant tables and side work. They will assist with catering orders, including delivery when applicable. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: Guiding guests through their experience while taking, placing, and reviewing orders for takeout and catering. Understands the restaurant menu to identify the different menu items for takeout and catering , able to guide guests on choosing menu items, and ready to answer guest's questions . Review orders with the Guest (at pick-up or upon delivery) and / or with Delivery Driver ensuring order accuracy. Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station Restocks, cleans, and maintains all restaurant stations. Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. Will serve food or beverages for dine-in and takeout. Job Requirements: Previous experience is not required - we will train you! Excellent customer service skills and etiquette Must be able to operate kitchen equipment, including the coffee machine, iced tea machine, lemon slicer, point of sale (POS) system and any other applicable system(s) Ability to execute proper sanitation practices and safety procedures Have a current Food Handler's Card, or ability obtain, where applicable. Must be able to communicate effectively Ability to multi-task in a fast-paced, team-work environment Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $7.25 - $9.25 / hour
Hiring immediately for full-time and part-time hourly dine-in or takeout Bussers, Runners, or Service Assistants. Benefits We Offer: Vacation pay Benefit plan options Competitive pay plus tips Flexible schedule Paid on the job training Opportunities for advancement - we promote from within Uniform (shirt and apron) provided at no cost Free food - family meal provided daily Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship For qualifying team members Job Summary: The Busser, Runner, or Service Assistant is responsible for restaurant dine-in and takeout operations, cleaning, running food, bussing restaurant tables and side work. They will assist with catering orders, including delivery when applicable. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: Guiding guests through their experience while taking, placing, and reviewing orders for takeout and catering. Understands the restaurant menu to identify the different menu items for takeout and catering , able to guide guests on choosing menu items, and ready to answer guest's questions . Review orders with the Guest (at pick-up or upon delivery) and / or with Delivery Driver ensuring order accuracy. Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station Restocks, cleans, and maintains all restaurant stations. Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. Will serve food or beverages for dine-in and takeout. Job Requirements: Previous experience is not required - we will train you! Excellent customer service skills and etiquette Must be able to operate kitchen equipment, including the coffee machine, iced tea machine, lemon slicer, point of sale (POS) system and any other applicable system(s) Ability to execute proper sanitation practices and safety procedures Have a current Food Handler's Card, or ability obtain, where applicable. Must be able to communicate effectively Ability to multi-task in a fast-paced, team-work environment Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $7.25 - $9.25 / hour
May 15, 2024
Full time
Hiring immediately for full-time and part-time hourly dine-in or takeout Bussers, Runners, or Service Assistants. Benefits We Offer: Vacation pay Benefit plan options Competitive pay plus tips Flexible schedule Paid on the job training Opportunities for advancement - we promote from within Uniform (shirt and apron) provided at no cost Free food - family meal provided daily Employee referral program - Refer a friend for a $250 referral bonus for Team Member positions and $500 for restaurant management positions Exclusive employee discounts Closed on Thanksgiving and Christmas at most locations Financial support from the employee-funded Lucky Cat Fund Assistance during times of hardship For qualifying team members Job Summary: The Busser, Runner, or Service Assistant is responsible for restaurant dine-in and takeout operations, cleaning, running food, bussing restaurant tables and side work. They will assist with catering orders, including delivery when applicable. All Team Members must demonstrate customer service expertise by providing an individualized, exceptional guest experience. Job Responsibilities: Guiding guests through their experience while taking, placing, and reviewing orders for takeout and catering. Understands the restaurant menu to identify the different menu items for takeout and catering , able to guide guests on choosing menu items, and ready to answer guest's questions . Review orders with the Guest (at pick-up or upon delivery) and / or with Delivery Driver ensuring order accuracy. Delivers amazing hospitality experience to guests anticipating, delivering, and exceeding guests' expectations. Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station Restocks, cleans, and maintains all restaurant stations. Understands restaurant seating layout, how tables are divided into server areas, and how to deliver food within the restaurant. Will serve food or beverages for dine-in and takeout. Job Requirements: Previous experience is not required - we will train you! Excellent customer service skills and etiquette Must be able to operate kitchen equipment, including the coffee machine, iced tea machine, lemon slicer, point of sale (POS) system and any other applicable system(s) Ability to execute proper sanitation practices and safety procedures Have a current Food Handler's Card, or ability obtain, where applicable. Must be able to communicate effectively Ability to multi-task in a fast-paced, team-work environment Why work for us? Because it is more than a job. We are passionate people doing meaningful work, motivated by our purpose: To celebrate life, family, and food. P.F. Chang's is a unique concept like no other restaurant; a scratch kitchen and concept you can take pride in. We believe in P.F. Chang's - 29 years strong and still growing, sharing, and celebrating each day! How We Protect Our Team Members: The Company reviews CDC guidelines and complies with Federal, State and local rules to keep our P. F. Chang's team members and guests safe. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable prepare your resume for submission. Click "Apply Now" to submit your application. P.F. Chang's Pay Range (based on experience): $7.25 - $9.25 / hour
Job Description The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here s what we need: We re looking for talented Assistant Managers who are committed to providing a best-in-class guest experience, Team Member focused, and passionate about our Damn Good food and drinks. We want leaders who are motivated and thrive in a high-energy, high-volume restaurant. Our Assistant Managers (AM) can lead in both the Back of the House (BOH) and Front of the House (FOH). What you ll be doing: Assisting the Management Team in making sure the restaurant operates efficiently and effectively Going above and beyond to ensure a positive experience for our guests by solving guest issues, and opportunities, as they arise Supporting the Management Team in developing and leading initiatives that build sales, profitability, and store performance Overseeing cash handling responsibilities by ensuring secure safe handling Ensuring all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner Safeguarding food safety and sanitation standards while ensuring quality is maintained Maintaining a working knowledge of all recipes, products, and production procedures Assisting Kitchen Manager with purchasing food products, overseeing correct invoicing, storage, and sealing of food products to ensure quality and freshness at all times Maintaining an impressively clean restaurant Motivating and leading all Team Members in a way that supports our Torchy s Values QUE-SO here s what you ll need: 2+ years of restaurant management (including full service, fast food, or convenience) preferred Required state alcohol-server and Manager ServSafe certifications Ability to work a minimum of 35 hours per week and work flexible hours to manage and operate the restaurant effectively Open to varied work schedules and hours depending on business needs Competency of basic computer functions An understanding of training and development concepts Ability to foster teamwork Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let s TACO bout why it pays to be a Torchy s Team Member: Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off (PTO) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we ll throw in some of the swag Incredible growth opportunities. This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy s Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we re kind of a big deal!)
May 15, 2024
Full time
Job Description The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here s what we need: We re looking for talented Assistant Managers who are committed to providing a best-in-class guest experience, Team Member focused, and passionate about our Damn Good food and drinks. We want leaders who are motivated and thrive in a high-energy, high-volume restaurant. Our Assistant Managers (AM) can lead in both the Back of the House (BOH) and Front of the House (FOH). What you ll be doing: Assisting the Management Team in making sure the restaurant operates efficiently and effectively Going above and beyond to ensure a positive experience for our guests by solving guest issues, and opportunities, as they arise Supporting the Management Team in developing and leading initiatives that build sales, profitability, and store performance Overseeing cash handling responsibilities by ensuring secure safe handling Ensuring all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner Safeguarding food safety and sanitation standards while ensuring quality is maintained Maintaining a working knowledge of all recipes, products, and production procedures Assisting Kitchen Manager with purchasing food products, overseeing correct invoicing, storage, and sealing of food products to ensure quality and freshness at all times Maintaining an impressively clean restaurant Motivating and leading all Team Members in a way that supports our Torchy s Values QUE-SO here s what you ll need: 2+ years of restaurant management (including full service, fast food, or convenience) preferred Required state alcohol-server and Manager ServSafe certifications Ability to work a minimum of 35 hours per week and work flexible hours to manage and operate the restaurant effectively Open to varied work schedules and hours depending on business needs Competency of basic computer functions An understanding of training and development concepts Ability to foster teamwork Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let s TACO bout why it pays to be a Torchy s Team Member: Pay range (based on candidate experience) Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off (PTO) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we ll throw in some of the swag Incredible growth opportunities. This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy s Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we re kind of a big deal!)
Job Description Fine Dining Server Assistant, Bishop Gadsden: Life Friendly Hours! $14.19/hr Bishop Gadsden located on James Island, is a not-for-profit, faith-based retirement community, affiliated with the Episcopal Church. Bishop Gadsden is known as the Southeast's leading life care retirement community and is located on 134 acres of lush marshlands and majestic oaks on James Island, just 10 minutes from downtown Charleston! We are seeking experienced part-time evening Fine Dining Servers to to assist in the service of meals to our resident customers in the Winningham Court Dining room and through Catering services A Typical Day: Deliver and properly serve meals. Assist in all table maintenance throughout the meal. Clear and pre-bus all plates, glassware, utensils, etc. as needed. Clear and reset all tables according to standards after completion of each meal. Prepare and serve coffee, tea, and other beverages as requested by server or resident. Clean and maintain work area with DHEC standards and regulations. What We Need In A Candidate: At least sixteen (16) years of age. Professional appearance and excellent interpersonal skills for daily interaction with residents, families, coworkers, and public Ability to read, write, speak and communicate clearly and effectively both verbally and written in English Ability to Ability to comprehend numbers, calculate and perform data input of service charges and head counts Ability to multi-task and deal with multiple customers at the same time Ability to stand, stoop, bend, reach, squat, climb, reach above head, carry, and lift up to 50 lbs. What A Candidate Can Expect From Us: Free 24/7 TELADOC for team member and household Dental/Vision Company Paid Life Insurance 401K Matching Scholarship Opportunities for Education/ Student Debt Free Onsite Parking Wellness Programs and Facilities Employee Assistance Programs Free meals and community Café discounts Monthly Employee Appreciation Events Holiday Pay (9 holidays) paid at time and for hourly team members Check out our quick video highlighting why working at Bishop Gadsden Culinary is different! Please copy/paste this link into your browser: JB.0.00.LN
May 14, 2024
Full time
Job Description Fine Dining Server Assistant, Bishop Gadsden: Life Friendly Hours! $14.19/hr Bishop Gadsden located on James Island, is a not-for-profit, faith-based retirement community, affiliated with the Episcopal Church. Bishop Gadsden is known as the Southeast's leading life care retirement community and is located on 134 acres of lush marshlands and majestic oaks on James Island, just 10 minutes from downtown Charleston! We are seeking experienced part-time evening Fine Dining Servers to to assist in the service of meals to our resident customers in the Winningham Court Dining room and through Catering services A Typical Day: Deliver and properly serve meals. Assist in all table maintenance throughout the meal. Clear and pre-bus all plates, glassware, utensils, etc. as needed. Clear and reset all tables according to standards after completion of each meal. Prepare and serve coffee, tea, and other beverages as requested by server or resident. Clean and maintain work area with DHEC standards and regulations. What We Need In A Candidate: At least sixteen (16) years of age. Professional appearance and excellent interpersonal skills for daily interaction with residents, families, coworkers, and public Ability to read, write, speak and communicate clearly and effectively both verbally and written in English Ability to Ability to comprehend numbers, calculate and perform data input of service charges and head counts Ability to multi-task and deal with multiple customers at the same time Ability to stand, stoop, bend, reach, squat, climb, reach above head, carry, and lift up to 50 lbs. What A Candidate Can Expect From Us: Free 24/7 TELADOC for team member and household Dental/Vision Company Paid Life Insurance 401K Matching Scholarship Opportunities for Education/ Student Debt Free Onsite Parking Wellness Programs and Facilities Employee Assistance Programs Free meals and community Café discounts Monthly Employee Appreciation Events Holiday Pay (9 holidays) paid at time and for hourly team members Check out our quick video highlighting why working at Bishop Gadsden Culinary is different! Please copy/paste this link into your browser: JB.0.00.LN
Job Description Company Description JPC LLC is a Franchise with Domino's Pizza looking to provide opportunity to new team members who are looking for the FUN job, develop skills and grow fast within our organization. Opportunities are limitless with Domino's! ABOUT THE JOB You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math, and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS & DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's, our people come first! QUALIFICATIONS - At least 18 years or older ADDITIONAL INFORMATION - Employee Discounts! - Paid Training - Flexible schedules! - Perfect job for students or extra hours after another job - Tips paid out after shift! - Great pay - Our drivers receive a competitive hourly wage, plus tips - Benefits: All team members are eligible for benefits (eligibility for certain benefits dependent on approximate hours worked per week) Did you know 90% of Domino's franchisees started out as Pizza Makers or Drivers? Check out the video below and hear it from one of our own team members who climbed the ladder!
May 14, 2024
Full time
Job Description Company Description JPC LLC is a Franchise with Domino's Pizza looking to provide opportunity to new team members who are looking for the FUN job, develop skills and grow fast within our organization. Opportunities are limitless with Domino's! ABOUT THE JOB You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math, and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS & DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's, our people come first! QUALIFICATIONS - At least 18 years or older ADDITIONAL INFORMATION - Employee Discounts! - Paid Training - Flexible schedules! - Perfect job for students or extra hours after another job - Tips paid out after shift! - Great pay - Our drivers receive a competitive hourly wage, plus tips - Benefits: All team members are eligible for benefits (eligibility for certain benefits dependent on approximate hours worked per week) Did you know 90% of Domino's franchisees started out as Pizza Makers or Drivers? Check out the video below and hear it from one of our own team members who climbed the ladder!
Healthcare Services Group, Inc.
Montrose, Colorado
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find a fulfilling, collaborative, committed, stimulating, and structured environment to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Assistant Manager - In the absence of the Account Manager, the Assistant Manager assumes the responsibility of managing and supervising the dining services staff. Provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met according to federal, state, and local standards, procedures and regulations. Leads small groups of subordinates in dining services activities on varying shifts as needed. Reporting - Assist Account Manager in maintaining records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Training - Assist in training, quality control, and in-servicing staff to meet HCSG standards, including touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential functions of dietary aide, cook, and dishwasher to train and assist when there are call-outs. Communication - Effectively communicate all directives from client managers, building occupants, and administrators to HCSG staff. Safety - Utilize protective gear in all appropriate functions. Able to safely and properly mix and use cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is always achieved. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is required. Specialized training in food service management and nutrition is desirable. Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired. Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. $18.00 - $24.00 per hour is the range for compensation for the position of Dining Services Assistant Manager. Offered hourly rates for this position are determined based on applicant qualifications, experience, education, and the specific needs, aspects, operational considerations, and requirements of the facility serviced. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
May 13, 2024
Full time
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find a fulfilling, collaborative, committed, stimulating, and structured environment to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Assistant Manager - In the absence of the Account Manager, the Assistant Manager assumes the responsibility of managing and supervising the dining services staff. Provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met according to federal, state, and local standards, procedures and regulations. Leads small groups of subordinates in dining services activities on varying shifts as needed. Reporting - Assist Account Manager in maintaining records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Training - Assist in training, quality control, and in-servicing staff to meet HCSG standards, including touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential functions of dietary aide, cook, and dishwasher to train and assist when there are call-outs. Communication - Effectively communicate all directives from client managers, building occupants, and administrators to HCSG staff. Safety - Utilize protective gear in all appropriate functions. Able to safely and properly mix and use cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is always achieved. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is required. Specialized training in food service management and nutrition is desirable. Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired. Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. $18.00 - $24.00 per hour is the range for compensation for the position of Dining Services Assistant Manager. Offered hourly rates for this position are determined based on applicant qualifications, experience, education, and the specific needs, aspects, operational considerations, and requirements of the facility serviced. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 13, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and While outside. fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36"' and 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are corned three at a time over short distances, and weigh approximately 12 Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING, Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. ' STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station: Duration of this position is approximately 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.