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TITLE: Cook PURPOSE OF THE POSITION: The primary purpose of this position is to correctly and quickly prepare food orders placed by the customers; to ensure pizzas and other baked food products coming out of the oven have been prepared according to the customers' orders; separate and organize all items for each individual order; separate orders based on whether the product is for dine-in, carryout, or delivery customers. Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room. Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones. This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members. I. PRE-OPENING Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time. This includes these processes: A.Turn on equipment used in the preparation of products, for example, the dough proofer. Review the prep list prepared by management to determine how much of each item needed will be prepared for the day. B.Person responsible for this position will also turn on all equipment used in the kitchen for preparing customer orders. C.Prepare sauce for pizzas following standard recipes. Sauce is prepared in five gallon buckets. When completed, a full bucket of sauce weighs about 30 pounds. Pizza sauce is stored in the walk-in. D.Prepare dough for different types of pizza crusts following the job aids posted in the restaurants. E.Other items are prepared as called for on the prep list following standard recipes and procedures. Items, once prepared, are stored in the walk-in refrigerator. F.Operate computer system to take orders. II. OPEN HOURS A.When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders. This includes such items as pasta, garlic bread, sandwiches, wings, breadsticks and pizzas. This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time. B. The process of making a pizza involves these integral steps: 1. Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it. 2. Select the correct type of dough needed to fill the order. Dough may be kept in a number of places. It may be under the maketable or in the reach-in cooler or in some other designated place. 3. Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer. 4. Place the pizza in the oven for baking. Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt. The items proceed through the oven and emerge from the other end baked. Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven. 5. From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted. 6. Other items as ordered by the customer are prepared following standard written recipes and procedures. 7. Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked. 8. Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout. C.Operate cash drawer as needed being sure to make change correctly. Assist customers by taking order either over telephone or at front counter being sure to follow prepared script. Enter order into the computer system. D.As needed, while open for business, the person responsible for this position restocks the make table and cut table. Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment. III. CLOSING A.When the restaurant closes, the person responsible for this position cleans up and closes down their work area. This includes these integral steps: 1. Clean out the reach-in cooler using hand towel and soapy water. 2. Clean top and front of oven using hand towel and soapy water. 3. Cover all food items with clean stainless steel cover(s) or plastic cover. 4. Clean all stainless with hand towel and soapy water. 5. Clean out the inside of make table. NON-ESSENTIAL: The following are job functions customarily performed by the person responsible for this position, but are not considered essential functions. A.Arrange work area to make pizzas. This includes these integral steps: 1. Preparing meat mix and veggie mix. This is a particular combination of ingredients. 2. Filling the make table with sufficient stock for the anticipated business. Many different items are kept on the make table. 3. Bringing pre-panned pizzas up to the make table to prepare for topping. 4. The area where this work is done is in full view of the customer. As such, this area needs to be kept clean as the work is in progress. B.Responsible for cleaning all equipment used in prep work. This includes cleaning and organizing shelves in the walk in refrigerator. C.When needed, person performing this position will be required to respond to customer at the carryout counter and drive-thru window. Locating orders. Cashing out customers' tickets in computer. Verifying order and thanking customers. D.At the end of the shift, but not at closing time, the person responsible for this position has certain assigned clean-up and restocking responsibilities. The make table, work area, and other areas in the restaurant are cleaned and prepared for the next shift. This includes these steps: 1. Sweeping and mopping floors. 2. Refilling the make table, reach-in cooler and walk-in refrigerator. 3. Cleaning the make table and reach-in cooler. E.Prior to closing, the person responsible for this position cleans and prepares the work area for closing and for the next day's business. This involves these steps: 1. Sweeping and mopping floors. 2. Refilling and restocking items on the make table. 3. Break down and clean the make table. 4. General cleaning throughout the area as in steps 1, 2, and 3 above. 5. Break down and clean the wing fryer, cut table and other equipment used in the production of food for customers. 6. Wash dishware, glassware, silverware, pans, and utensils used in preparing and serving food to customers. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A.Be able to perform or learn to perform the essential functions of the position, and do so at an acceptable pace. B. Mental alertness/intelligence. Position involves tracking the progress of items as they are being prepared; and quickly and accurately determining flow of products out of the oven. At times these responsibilities are performed by one person without supervision or assistance. As many as 25 to 35 pizza and other food items may be baking at one time. Must possess sufficient mental ability/intelligence to work effectively without supervision or assistance and to perform the job functions in a consistent and reliable manner. C. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting. Must be able to lift 15 pound boxes of cheese and 40 pound cases of wings (4, 10 lb. bags). 2. Bending and stooping. Must be able to stoop down and bend over to stock items stored in reach in refrigerator or under the maketable. 3. Standing/walking. One hundred percent of on job time is spent standing and walking. 4. Seeing/vision. Must have sufficient visual ability to read written instructions, prepare food items, and maintain clean area. 5. Hearing. Must possess sufficient hearing capacity to respond to verbal orders and instructions from supervisor or co-workers. Must be able to hear customer orders as given over the phone. 6. Speaking/verbalizing. Must be able to provide verbal information to co-workers and supervisors as to status of orders, materials needed to fill orders, problems or difficulties that may arise as the job is in progress. Must be able to verbalize order instructions to customers. 7. Hand/eye coordination and manual dexterity. Position involves manually preparing food products for customers following exact weights and measures according to company specification, while as many as 25 to 30 orders are waiting to be prepared. Order tickets are identical in color, size and shape, which reduces visual cues for distinguishing between colors. 8. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. 9. Reaching. Position involves reaching into oven to extract product, reaching over head to obtain boxes and other items. D.Reading. Must be able to read at a sufficient level to follow written directions for product preparation, recipes, and comprehend simple written commands. E.Self-control . click apply for full job details

TITLE: SERVER PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members. I. CLEANING AND PREPARING DINING ROOM. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits. A. Servers check sections in the dining room for readiness for customers. B. Ensure that tables, booths, and chairs are clean. C. Clean dining room windows and carpet. D. All tables must have one placemats for each seat. For example, 4 placemats on the table at a 4-top booth. E. All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean. F. All tables must have correct condiments, and paper towels. Condiment containers must be clean and full. II. SEATING CUSTOMERS. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables. A. Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional. All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard. B. Determine how many customers are in the party, and which server's section is next in the rotation. C. Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment. Also, consider special needs of groups with children who may need highchairs or boosters. D. Escort customers to the table, walking at a casual pace, not rushing the customers. E. On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal. F. Deliver menus to the customers and inform them that their Server will be right with them. III. GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS. When customers are seated in a Server's section: A. Servers will greet his/her tables within 2 minutes of the customers being seated. B. Bring all serviceware to the table when you greet your customers at the table. C. Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders. D. Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu. Write down appetizer order. E. Enter appetizer and beverage orders into SUS, the Point of Sale system. F. Prepare beverages, and deliver beverages, on tray, to customers' table. G. A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks. Serving drinks must be done within 3 minutes after taking the order. H. Suggestively sell specialty pizza and other menu items to customers. Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share. I. Enter entree orders into SUS, the Point of Sale system. J. Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives. K. Prebus table of any dishes that the customer is finished with. L. Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest. M. Check back at the table to determine if everything is satisfactory and to sell additional food items. Prepare and serve additional food items. Prebus table of any dishes that the customer is finished with. N. As customers are close to completing their meals, suggest a cookie or Cinnastix to share. O. Enter dessert orders into SUS, the Point of Sale system P. Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return. Prebus table of any dishes that the customer is finished with. Q. Deliver any needed/requested packaging for leftover menu items. R. Servers deliver checks and process customers' payments rapidly, within 3 minutes. S. After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s). This involves clearing dirty dishes, silverware, etc. and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table. Clean booster chairs, and clean and reset high chairs. IV. Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders. VI. Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team. VII. Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized. VIII. At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including: - A. Ensuring that tables, booths, and chairs are clean. - B. Cleaning dining room windows and carpet - C. Ensuring that all tables have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth. - D. Making sure that tables have correct marketing materials, such as table tents. Clean or replace any that are not clean. - E. Verifying that tables have correct condiments, and paper towels. Condiment containers must be clean and full. IX. At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty. Items on this list include tasks such as: - A. Filling salad bar by prescribed method (in restaurants with salad bars.) - B. Restocking server station. - C. Cleaning shelves. Some are reached by use of a stepladder. - D. Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution. - E. Washing dishware as instructed. - F. Filling condiment shakers in assigned section or station. X. At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as: - A. Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield. - B. Vacuum any carpeted areas of dining room. NON ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions. - A. Washing dishes with automatic dishwasher as instructed during cleanup times. - B. Mopping and other cleaning of other areas other restaurant. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A. Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace. B. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting completed menu items, delivering them to tables, and serving customers. 2. Bending and stooping. Must be able to bend over to serve customers. 3. Standing and walking. The majority of on job time is spent standing and walking. 4. Must have sufficient visual ability to perform the essential functions of the job. 5. Must be able to communicate with supervisors, co-workers, and customers. 6. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. C. Self-control. Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors. D. Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner. EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays. "Point of Sale Computer . Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table. where clean dishes air dry and are sorted for storage. "Pan Gripper . click apply for full job details

Job Description: Position Details: Sunday - Thursday Night, 7 PM to Midnight start time - depending on route. One or two turns per night. Home daily. Rogers, MN. to one of various domicile locations and back, 5 nights per week. $70,000/Year Avg. $3,000 Sign-On Bonus - Terms Apply. We Deliver the Goods: Competitive pay and benefits, including Day 1 Health & Wellness Benefits, Employee Stock Purchase Plan, 401K Employer Matching, Education Assistance, Paid Time Off, and much more Growth opportunities performing essential work to support America's food distribution system Safe and inclusive working environment, including culture of rewards, recognition, and respect Position Purpose: Food and food service delivery Drivers fulfill a critical role in the country's food supply chain. Our delivery drivers not only make sure the customers' products arrive at their destination at the arranged times and in good condition, but they are the face of our company - building lasting relationships with our customers! The Driver, Dedicated Backhaul is responsible for driving a tractor-trailer (day cab/sleeper), tandem trailer and/or straight trucks on intrastate and/or interstate routes to pick up logistics' loads and/or other related food and non-food product loads in a safe and timely manner and in accordance with Department of Transportation (DOT) regulations. The Driver, Dedicated Backhaul is responsible for driving a tractor trailer or straight truck on intrastate and interstate local, over-the-road (OTR), shuttle, and overnight and drive and drop routes for the purpose of delivering and/or unloading food and food related products to customers in a safe and timely manner and in accordance with Department of Transportation (DOT) regulations. Communicates and interacts with customers, vendors and co-workers professionally ensuring questions are answered accurately and in a timely manner. Functions as a team member within the department and organization, as required, and perform any duty assigned to best serve the company. Responsibilities may include, but not limited to: Drive to assigned supplier/vendor and/or PFG warehouse locations according to a predetermined route and delivery schedule. The schedule and route types may be local and/or over-the-road, i.e., layovers. Over-the-road schedule length will vary based on the location's business needs. Delivers assigned loads back to PFG warehouse locations for receiving into inventory. Ensures timely pick-ups and the right product is received and loaded. Performs appropriate load and paperwork inspections including but not limited to product counts, invoices of products that have been loaded, quality checks and other related items as required. Check and complete in an accurate and legible fashion all the required paperwork associated with backhaul operations. Routinely check in with direct supervisor to confirm route, load, and schedule. Advise direct supervisor of load drop-off/pick-up issues, schedule changes and other related information. At the end of the shift secure all equipment and complete all necessary paperwork. Performs other related duties as assigned. Qualifications: High School Diploma/GED or Equivalent 1+ years commercial driving experience Valid CDL-A Must be 21+ years of age Meet all State licensing and/or certification requirements (where applicable) Clean Motor Vehicle Report (MVR) for past 3 years Pass post offer drug test and criminal background check Pass road test Attains or has valid current DOT Health Card and/or able to secure new DOT Health Card Able to hand-lift and utilize two-wheeler, lift gate and/or other equipment to move and/or stack product cases/freight of varying size and weight throughout shift; product generally ranges from between 10-35 pounds and up to between approximately 60 and 90 pounds, depending on the location Company description Performance Foodservice, PFG's broadline distributor, maintains a unique relationship with a variety of local customers, including independent restaurants and hotels, healthcare facilities, schools, and quick-service eateries. A team of sales reps, chefs, consultants, and other experts builds close relationships with customers - providing advice on improving operations, menu development, product selection, and operational strategies. The Performance team delivers delicious food but also goes above and beyond to help independent restaurant owners achieve their dreams. Awards and Accolades Performance Food Group and/or its subsidiaries (individually or collectively, the "Company") provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state and federal laws and regulations. Please click on the following links to review: (1) our EEO Policy; (2) the "EEO is the Law" poster and supplement; and (3) the Pay Transparency Policy Statement.

Job Description: Position Details: Sunday - Thursday Night, 7 PM to Midnight start time - depending on route. One or two turns per night. Home daily. Rogers, MN. to one of various domicile locations and back, 5 nights per week. $70,000/Year Avg. $3,000 Sign-On Bonus - Terms Apply. We Deliver the Goods: Competitive pay and benefits, including Day 1 Health & Wellness Benefits, Employee Stock Purchase Plan, 401K Employer Matching, Education Assistance, Paid Time Off, and much more Growth opportunities performing essential work to support America's food distribution system Safe and inclusive working environment, including culture of rewards, recognition, and respect Position Purpose: Food and food service delivery Drivers fulfill a critical role in the country's food supply chain. Our delivery drivers not only make sure the customers' products arrive at their destination at the arranged times and in good condition, but they are the face of our company - building lasting relationships with our customers! The Driver, Dedicated Backhaul is responsible for driving a tractor-trailer (day cab/sleeper), tandem trailer and/or straight trucks on intrastate and/or interstate routes to pick up logistics' loads and/or other related food and non-food product loads in a safe and timely manner and in accordance with Department of Transportation (DOT) regulations. The Driver, Dedicated Backhaul is responsible for driving a tractor trailer or straight truck on intrastate and interstate local, over-the-road (OTR), shuttle, and overnight and drive and drop routes for the purpose of delivering and/or unloading food and food related products to customers in a safe and timely manner and in accordance with Department of Transportation (DOT) regulations. Communicates and interacts with customers, vendors and co-workers professionally ensuring questions are answered accurately and in a timely manner. Functions as a team member within the department and organization, as required, and perform any duty assigned to best serve the company. Responsibilities may include, but not limited to: Drive to assigned supplier/vendor and/or PFG warehouse locations according to a predetermined route and delivery schedule. The schedule and route types may be local and/or over-the-road, i.e., layovers. Over-the-road schedule length will vary based on the location's business needs. Delivers assigned loads back to PFG warehouse locations for receiving into inventory. Ensures timely pick-ups and the right product is received and loaded. Performs appropriate load and paperwork inspections including but not limited to product counts, invoices of products that have been loaded, quality checks and other related items as required. Check and complete in an accurate and legible fashion all the required paperwork associated with backhaul operations. Routinely check in with direct supervisor to confirm route, load, and schedule. Advise direct supervisor of load drop-off/pick-up issues, schedule changes and other related information. At the end of the shift secure all equipment and complete all necessary paperwork. Performs other related duties as assigned. Qualifications: High School Diploma/GED or Equivalent 1+ years commercial driving experience Valid CDL-A Must be 21+ years of age Meet all State licensing and/or certification requirements (where applicable) Clean Motor Vehicle Report (MVR) for past 3 years Pass post offer drug test and criminal background check Pass road test Attains or has valid current DOT Health Card and/or able to secure new DOT Health Card Able to hand-lift and utilize two-wheeler, lift gate and/or other equipment to move and/or stack product cases/freight of varying size and weight throughout shift; product generally ranges from between 10-35 pounds and up to between approximately 60 and 90 pounds, depending on the location Company description Performance Foodservice, PFG's broadline distributor, maintains a unique relationship with a variety of local customers, including independent restaurants and hotels, healthcare facilities, schools, and quick-service eateries. A team of sales reps, chefs, consultants, and other experts builds close relationships with customers - providing advice on improving operations, menu development, product selection, and operational strategies. The Performance team delivers delicious food but also goes above and beyond to help independent restaurant owners achieve their dreams. Awards and Accolades Performance Food Group and/or its subsidiaries (individually or collectively, the "Company") provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state and federal laws and regulations. Please click on the following links to review: (1) our EEO Policy; (2) the "EEO is the Law" poster and supplement; and (3) the Pay Transparency Policy Statement.

Job Description: Position Details: Sunday - Thursday Night, 7 PM to Midnight start time - depending on route. One or two turns per night. Home daily. Rogers, MN. to one of various domicile locations and back, 5 nights per week. $70,000/Year Avg. $3,000 Sign-On Bonus - Terms Apply. We Deliver the Goods: Competitive pay and benefits, including Day 1 Health & Wellness Benefits, Employee Stock Purchase Plan, 401K Employer Matching, Education Assistance, Paid Time Off, and much more Growth opportunities performing essential work to support America's food distribution system Safe and inclusive working environment, including culture of rewards, recognition, and respect Position Purpose: Food and food service delivery Drivers fulfill a critical role in the country's food supply chain. Our delivery drivers not only make sure the customers' products arrive at their destination at the arranged times and in good condition, but they are the face of our company - building lasting relationships with our customers! The Driver, Dedicated Backhaul is responsible for driving a tractor-trailer (day cab/sleeper), tandem trailer and/or straight trucks on intrastate and/or interstate routes to pick up logistics' loads and/or other related food and non-food product loads in a safe and timely manner and in accordance with Department of Transportation (DOT) regulations. The Driver, Dedicated Backhaul is responsible for driving a tractor trailer or straight truck on intrastate and interstate local, over-the-road (OTR), shuttle, and overnight and drive and drop routes for the purpose of delivering and/or unloading food and food related products to customers in a safe and timely manner and in accordance with Department of Transportation (DOT) regulations. Communicates and interacts with customers, vendors and co-workers professionally ensuring questions are answered accurately and in a timely manner. Functions as a team member within the department and organization, as required, and perform any duty assigned to best serve the company. Responsibilities may include, but not limited to: Drive to assigned supplier/vendor and/or PFG warehouse locations according to a predetermined route and delivery schedule. The schedule and route types may be local and/or over-the-road, i.e., layovers. Over-the-road schedule length will vary based on the location's business needs. Delivers assigned loads back to PFG warehouse locations for receiving into inventory. Ensures timely pick-ups and the right product is received and loaded. Performs appropriate load and paperwork inspections including but not limited to product counts, invoices of products that have been loaded, quality checks and other related items as required. Check and complete in an accurate and legible fashion all the required paperwork associated with backhaul operations. Routinely check in with direct supervisor to confirm route, load, and schedule. Advise direct supervisor of load drop-off/pick-up issues, schedule changes and other related information. At the end of the shift secure all equipment and complete all necessary paperwork. Performs other related duties as assigned. Qualifications: High School Diploma/GED or Equivalent 1+ years commercial driving experience Valid CDL-A Must be 21+ years of age Meet all State licensing and/or certification requirements (where applicable) Clean Motor Vehicle Report (MVR) for past 3 years Pass post offer drug test and criminal background check Pass road test Attains or has valid current DOT Health Card and/or able to secure new DOT Health Card Able to hand-lift and utilize two-wheeler, lift gate and/or other equipment to move and/or stack product cases/freight of varying size and weight throughout shift; product generally ranges from between 10-35 pounds and up to between approximately 60 and 90 pounds, depending on the location Company description Performance Foodservice, PFG's broadline distributor, maintains a unique relationship with a variety of local customers, including independent restaurants and hotels, healthcare facilities, schools, and quick-service eateries. A team of sales reps, chefs, consultants, and other experts builds close relationships with customers - providing advice on improving operations, menu development, product selection, and operational strategies. The Performance team delivers delicious food but also goes above and beyond to help independent restaurant owners achieve their dreams. Awards and Accolades Performance Food Group and/or its subsidiaries (individually or collectively, the "Company") provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state and federal laws and regulations. Please click on the following links to review: (1) our EEO Policy; (2) the "EEO is the Law" poster and supplement; and (3) the Pay Transparency Policy Statement.

ABOUT THE COMPANY Playa Bowls is New Jersey's Original Acai Shop, founded in 2014, and our mission is to bring superfruit bowls to the masses using only the freshest, highest quality ingredients while providing a fantastic in-store brand experience. What began as a pair of blenders, a patio table, and a fridge has flourished into a 300+ unit operator and franchisor of the leading fast casual restaurant concept. Playa Bowls added more than 70+ locations in 2024 and are on target to add as many 90 new locations in 2025. Our continued rapid growth has created the opportunity for an individual who will help us with continuing to grow our brand! WHAT WE OFFER Competitive Pay + Tips: Enjoy a competitive hourly wage along with both credit card and cash tips - your hard work pays off! Professional Development: Our comprehensive Playa Bowls training program helps you build valuable skills that will benefit you in any career path. Vibrant Work Culture: We keep energy high with a fun, upbeat environment where dancing, smiling, and having a good time are part of the job. Employee Discounts: While on shift, enjoy 50% off and one free bowl. When you're off the clock, you still receive 30% off - it's a win-win! WHO YOU ARE We're looking for a positive, enthusiastic, and people-oriented individual with a passion for superfoods, healthy living, and (of course) fruit! As the Assistant Manager at Playa Bowls, you'll work closely with the General Manager to support daily operations and ensure a vibrant, welcoming environment for both team members and customers. Your responsibilities will range from training and mentoring new staff to helping resolve operational challenges with a strategic and solutions-focused mindset. If you thrive in a fast-paced setting, value personal and professional growth, think like an entrepreneur, and appreciate the occasional playful food pun, you'll be a great fit for our team! WHAT YOU'LL DO Check products to ensure consistency, palatability, and quality Investigate and resolve complaints regarding food quality, service, and accommodations Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity Monitor food preparation methods, portion sizes, and garnishing and presentation of food to make sure it's up to Company Standards Schedule staff hours utilizing appropriate systems/software and assign duties to ensure economical use of food and timely preparation Review work procedures and operational problems to determine ways to improve service, performance, or safety Perform some food preparation or service tasks such as prepping, clear tables and serving food and drinks when necessary Maintain food and equipment inventories and keep inventory records Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities Order and purchase product, equipment, and supplies Organize and direct worker training programs, resolve personnel problems, and evaluate employee performances Assess Team Member's needs, and recruit new hires using Company methods such as ADP WFN, advertisements, or attendance at job fairs Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control Utilize POS system, operate cash register and make bank deposits. Fill out business or government forms, maintain records, reports, or files and safety reports Adhere to company opening and closing procedures and maintain accompanying records Fill in for General Manager in the event of an extended absence Lives the Playa Bowls mission, purpose, and values WHAT YOU'LL BRING Proven experience in a supervisory or managerial role, preferably in a fast-paced food service or retail environment A valid driver's license and reliable transportation A collaborative, team-first mindset with a willingness to jump in wherever needed Strong customer service skills and a passion for creating positive guest experiences Working knowledge of supply chain and inventory processes Familiarity with personnel management and basic human resources responsibilities Excellent communication and active listening skills to effectively support and lead a diverse team Strong critical thinking and problem-solving abilities And most importantly a positive attitude and a great sense of FUN! REQUIREMENTS Must be able to work a minimum of 30 hours per week Must be available to work weekends ESSENTIAL PHYSICAL FUNCTIONS Must be able to remain in a stationary position for prolonged periods of time Must be able to lift or otherwise move 25-40 pounds occasionally Must be able to retrieve items from high and low shelving, the fridge/freezer, and under counters. MISSION Inspire and support our communities one bowl at a time. VALUES Real Deal. Playa Passion. Powerhouse. Big Wave Chaser. Dawn Patrol "Playa Bowls is an equal opportunity employer committed to inclusivity and diversity in our workplace. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law." Compensation details: 18-22 Hourly Wage PIca7e91db74e6-1075

Job Description: Position Details: Early morning dispatch from Rogers, MN. 13400 Commerce Blvd, Rogers, MN 55374 $34 effective hourly rate during training. Trained drivers earn $100,000 per year average on component pay program. $12,000 sign on bonus - Terms Apply - Any person who has worked for a Performance Food Group (PFG) owned company within the last 6 months is not eligible to receive this incentive. We Deliver the Goods: Competitive pay and benefits, including Day 1 Health & Wellness Benefits, Employee Stock Purchase Plan, 401K Employer Matching, Education Assistance, Paid Time Off, and much more Growth opportunities performing essential work to support America's food distribution system Safe and inclusive working environment, including culture of rewards, recognition, and respect Position Purpose: Food and food service delivery drivers fulfill a critical role in the country's food supply chain. Our delivery drivers not only make sure the customers' products arrive at their destination at the arranged times and in good condition, but they are the face of our company - building lasting relationships with our customers! Driver is responsible for driving a tractor trailer or straight truck on intrastate and interstate local, over-the-road (OTR), shuttle, and overnight and drive and drop routes for the purpose of delivering and/or unloading food and food related products to customers in a safe and timely manner and in accordance with Department of Transportation (DOT) regulations. Primary Responsibilities: Communicates and interacts with customers, vendors and co-workers professionally ensuring questions are answered accurately and in a timely manner. Functions as a team member within the department and organization, as required, and perform any duty assigned to best serve the company. Performs all required safety checks (i.e., pre/post trip) including inspections of tractor/truck and trailer according to Department of Transportation (DOT) regulations; inspects tractor/truck and trailer to insure they meet company safety standards and take appropriate action as needed. Reports all safety issues and/or repairs required. Follows all DOT regulations and company safe driving guidelines and policies. Immediately reports all safety hazards. Inspects trailer for properly loaded and secured freight. Performs count check of items and check customer invoices of products that have been loaded. Checks and completes in an accurate and in legible fashion all required paperwork associated with freight. Moves tractor to the loading dock and attach preloaded trailer as needed. Drives to and delivers customer orders according to predetermined route delivery schedule. Unloads products from the trailer, transports items into designated customer storage areas. Performs damage control checks on items, scans, and contact supervisor about removing orders according to company policy. Verifies delivery of items with customer and obtain proper signatures. Collects money (cash or checks) where required. Loads customer returns on to trailer and secures trailer doors. Ensures that tractor, trailer, and freight are appropriately locked and/or always secured. Unloads damaged goods and customer returns and bring to the driver check-in and complete necessary paperwork. Unloads all equipment, materials and remove trash from trailers as required. Completes daily record of hours of service and enter in log in accordance with Federal DOT, state, and company requirements. Performs general housekeeping duties in tractor, loading dock area and keep trailers clear and clean as required. At the end of the shift secure all equipment and complete all necessary paperwork. Performs other related duties as assigned. Click Here for a Job Preview Qualifications: • 12+ months commercial driving experience • High school diploma/GED or state approved equivalent • Valid CDL A • Meet all State licensing and/or certification requirements (where applicable) • Must be 21 years of age • Clean Motor Vehicle Report (MVR) for past 3 years • Pass post offer drug test and criminal background check • Pass road test • Valid current DOT Health Card and/or able to secure new DOT Health Card • Able to hand-lift and utilize two-wheeler, lift gate and/or other equipment to move and/or stack product cases/freight of varying size and weight throughout shift; product generally ranges from between 10-35 pounds and up to between approximately 60 and 90 pounds, depending on the location Company description Performance Foodservice, PFG's broadline distributor, maintains a unique relationship with a variety of local customers, including independent restaurants and hotels, healthcare facilities, schools, and quick-service eateries. A team of sales reps, chefs, consultants and other experts builds close relationships with each customer, providing advice on improving operations, menu development, product selection and operational strategies. The Performance Foodservice team delivers delicious food, but also goes above and beyond to help independent restaurant owners achieve their dreams. Awards and Accolades Performance Food Group and/or its subsidiaries (individually or collectively, the "Company") provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state and federal laws and regulations. Please click on the following links to review: (1) our EEO Policy; (2) the "EEO is the Law" poster and supplement; and (3) the Pay Transparency Policy Statement.

Job Description Job Description DiSalvo's restaurant Hiring a Sous Chef/ line cook / Saute in Williamsport, Pennsylvania. DiSalvo's restaurant began almost 40 years ago as a pasta manufacturing company and has grown to one of the premier dining / event destinations in central Pennsylvania. We're known for our in house made premium pastas, as well as the finest in fresh seafoods and wood grilled steaks. Our menu regularly sources as much fresh and local product as possible. The City of Williamsport and its surrounding areas are beautiful. With many outdoor activities and to notch schools it's a shoe in for a great place to raise a family. Not to mention it's low cost of living compared to other mid-size cities. Give us a look, I think you'll be impressed. Reports to: Executive Chef / GM Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. - Cooks and otherwise prepares foods according to recipes. - Cuts, trims, bones and carves meats and poultry for cooking. - Responsible for quality and consistency of product taste and presentation. - Insures all deadlines are met in food production based on production orders. - Weighs and measures designated ingredients. - Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. - Properly stores foods in designated areas following wrapping, dating, and rotation procedures. - Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. - Serves customers in an efficient and friendly manner. - Resolves customer concerns. - Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. - Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. - Assumes responsibility for kitchen in absence of Executive Chef. Food Safety/Sanitation -Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards -Maintains sanitation and orderliness of all equipment, supplies and utensils within work area -Handles foods items appropriately during preparation -Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards -Keeps display equipment clean and free of debris during meal service as assigned -Cleans equipment, as assigned and in a timely fashion -Cleans workstation thoroughly before leaving the area for other assignments Customer Service -Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions -Interacts with customers in a manner to ensure customer satisfaction -Greets customers courteously -Serves customers quickly, Does not allow back-ups or snags in serving lines -Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor -Demonstrates a complete understanding of daily menu items and explains same to customers accurately -Relays relevant comments from customers directly to supervisors -Interact with customers and resolves customer complaints in a friendly and service oriented manner -Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently -Checks to ensure that all display foods are merchandised attractively per standards -Serve food neatly and attractively per standard Physical Safety -Ensures corporate and OSHA safety standards are followed -Follows principles of sanitation and safety in handling food and equipment -Cleans up spills in the serving, dining area, his/her own work area immediately. Company Standards -Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards -Informs chef, supervisor, in a timely manner when supplies are low -Follows and observes all company policies and procedures -Follows company standards for attendance and punctuality -Maintains professional appearance at all times, clean and well groomed in accordance with company standards -Develops a positive working relationship with fellow workers and customers and avoids conflict -Assist other functions as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience: Six months to one year related experience and/or training; Associate's degree (A.A.) or equivalent from two-year college or technical school; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change. Language Skills : Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Physical Demands : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. Job Type: Full-time Pay: $32,000.00 - $45,000.00 per year Physical Setting: Bar Casual dining restaurant Fine dining restaurant Schedule: 10 hour shift 12 hour shift 8 hour shift Evening shift Occasional swing shift Tuesday to Friday Supplemental Pay: Bonus pay Ability to commute/relocate: Williamsport, PA 17701: Reliably commute or planning to relocate before starting work (Preferred) Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) License/Certification: ServeSafe Certification (Preferred) Shift availability: Evening Shift (Required) Weekends (Required) Work Location: One location