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We're looking for motivated, engaged people to help make everyone's journeys better. • The Facilities Maintenance Technician's primary role is to perform various skilled and semiskilled tasks to maintain a 24/7 facilities operation. • Responsibilities include maintaining the mechanical, electrical, and life safety equipment as well as, the appearances of the facilities and grounds at various property locations. • The position also assists with scheduling and overseeing the work performed by various contractors ensuring they use safe practices, do quality work and clean up their work area. Therefore, this person must be self directed and be able to prioritize. Hourly Rate: $26-$28 per hour Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Weekly pay for union employees Main Duties and Responsibilities: Schedules, oversees and may assist assigned contractors ensuring the safety, quality and cleanliness of work performed. Escorts contractors in critical areas when required. Performs building repairs including drywall, paint, wall-covering, ceiling tile and grid, carpet and tile flooring, door and door hardware. Performs plumbing repairs including faucets, sinks, urinals, toilets, drains, and valves. Performs exterior repairs including but not limited to irrigation, signs, fence, roof, and metal siding. Performs daily site inspections of the facilities and mechanical equipment to ensure proper operation. Performs preventive maintenance to building systems and equipment as assigned and creates equipment check sheets as requested. Provides a report to the Maintenance Coordinator noting any problems found. Performs repairs of Heat Ventilation Air Conditioning (HVAC) systems, which may include heating boilers, air conditioning units, VAV boxes, exhaust fans, building automation controls and filter replacement. Performs electrical repairs, such as replacing lamps, ballasts, switches, receptacles, cord caps, wiring of single and three phase motors, and installation of circuits. Manages work requests, creates spreadsheets for and maintains an inventory of tools and supplies, creates online purchase orders for parts and supplies as required. Manages office furniture reconfigurations, furniture moves and office moves, as requested. Qualifications Education: High School Diploma or GED required Work Experience: Requires at least 2 full years of recent related experience Technical Skills: (Certification, Licenses and Registration) Working knowledge of electrical and plumbing systems Ability to obtain Airport Transport Authority badge required Ability to obtain Customs Seal for Airport Transport Authority badge (if required) Language / Communication Skills: Good written and oral communication skills Job Dimensions Geographic Responsibility: Type of Employment: full-time Travel %: none Exemption Classification: non-exempt Internal Relationships: External Relationships: Work Environment / Requirements of the Job: Regularly stands, walks, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Ability to lift 25 lbs. Push and pull or maneuver 50-75 lbs. Ability to work outdoors 50% of the time. Ability to work at heights of or about 50 feet. gategroup Competencies R equired to be S uccessful in the J ob: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our V alues of Excellence, Integrity, Passion and Accountability. To demonstrate these V alues, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 05/27/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

We're looking for motivated, engaged people to help make everyone's journeys better. Responsible for analyzing material and information flows for the operations unit to identify opportunities for improvement in productivity, material consumption, other operation expenses, quality, safety and space utilization. _ Target Salary Range: $95k - $100k Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Employee Discounts Free hot healthy meals for unit operations roles Main Duties and Responsibilities: • Plans and guides Unit management in productivity, material, waste, safety, and quality improvement initiatives; analyzes material and information flows; analyzes opportunities in productivity, material consumption, other operation expenses, and space utilization; quantifies the effects of improved processes, work flows and fore mentioned opportunities • Supports and drives continuous process improvements utilizing Lean Manufacturing principles to maximize departmental efficiencies, minimize waste and improve safety • Responsible for gateOPEX standardization program rollout • Communicates with unit management and leadership team on implementation of changes • Secures relevance and availability of Production System road maps and blue prints • Performs diagnostics on major cost drivers, including material, labor, and OOC • Makes documented proposals for improvements and syndicates with unit management on implementation of changes; responsible for supporting management and associates in the overall change process • Actively practices change management and actively participates in the Unit's performance management system and dialogue; presents progress and plans to company executives; liaises with corporate and area Continuous Improvement resources • Proposes and keeps up with company Best Practices and benchmark initiatives • Coaches other Continuous Improvement staff and leads training and presentation sessions • Trains and builds capability in all levels of the plant regarding Lean Manufacturing • Works on all related training materials and works with other team members to identify improvements, additions, corrections or clarifications to the training material provided. • Works with Lean Manufacturing tools and techniques, such as 8 Waste (muda), Just in Time (takt-flow-pull), Value Stream Mapping, Kanban system, Problem Solving, FIFO and 5s and workplace organization including layout changes when necessary. • Participates on cross-fertilization with other sites/areas Qualifications Education: • Bachelor's Degree in Business Economics, Science, Industrial Engineering or a related field required. Work Experience: • Minimum four (4) years' experience in Lean Manufacturing or related experience as an Industrial Engineer. • Minimum of 2 years supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred • Experience with leading projects and people across organizations, and maintaining mandatory standards to ensure the safety of products and processes and to improve product quality required • Experience with analyzing operations and its cost drivers, analyzing material and information flows, and analyzing productivity, material consumption, and operation expenses required. • Experience with Lean Manufacturing techniques, including "Just in Time" (takt-flow-pull), 5S and workplace organization as well as value stream mapping and Kanban system preferred. Technical Skills: (Certification, Licenses and Registration) • Must have strong computer skills using Microsoft Office products including Excel • Must be able to work autonomic and have an analytical mind • Ability to work in a fast paced and deadline driven environment • Excellent time management skills required • Ability to handle multiple tasks without losing focus on priorities • Strong organizational, analytical and leadership skills required • Must be innovative in making changes to the operation as needed to further improve the work environment and unit performance • Ability to effectively work with diverse work groups and all levels of the Operation. Exposure to AutoCad a plus • 6-Sigma or Lean Manufacturing Certification preferred. • ServSafe Certification preferred • Ability to obtain ServSafe Certification required Language / Communication Skills: • Excellent oral and written communication skills • Proficiency in Spanish preferred Job Dimensions Geographic Responsibility: Operation Unit Type of Employment: Full-time Travel %: up to 50% of time Exemption Classification: Exempt Internal Relationships: all level of employees in the operation unit External Relationships: customers Work Environment / Requirements of the Job: Normal office environment Budget / Revenue Responsibility: (Local Currency) N/A Organization Structure Direct Line Manager (Title): BU Leader or GM or Director, OPEX Dotted Line Manager (Title, if applicable): N/A Number of Direct Reports: 0 Number of Dotted Line Reports: 0 Estimated Total Size of Team: 1 gategroup Competencies Required to be Successful in the Job: • Thinking - Information Search and analysis & problem resolution skills • Engaging - Understanding others, Team Leadership and Developing People • Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively • Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: • We treat each other with respect and we act with integrity • We communicate and keep each other informed • We put our heads together to problem solve and deliver excellence as a team • We have passion for our work and we pay attention to the little details • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes • We do what we say we will do, when we say we are going to do it • We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Candidates will be required to go through Pre-employment drug screen, criminal background check, and/or airport fingerprinting. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 05/17/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

We're looking for motivated, engaged people to help make everyone's journeys better. Position is responsible for a broad range of maintenance activities that are performed to keep flight kitchen units operating efficiently and effectively. Annual Hiring Range/Hourly Rate: $95K - $100kPer Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Weekly pay for union employees Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Maintains daily, weekly, and or monthly reports and inspections as require Qualifications Education: • High School Diploma or GED required • Completion of some mechanical, electrical, plumbing, or technical school training • Four year degree from college or two year degree from technical trade school is a plus Work Experience: • Minimum 2 years of experience as a maintenance mechanic/technician • Minimum 4 years of experience as a facility maintenance manager or equivalent combination of education and experience Technical Skills: (Certification, Licenses and Registration) • Strong technical aptitude and follow through • In-depth knowledge of equipment operation and maintenance • Excellent electrical, plumbing, and mechanical diagnostic skills required • Ability to work in a fast-paced, deadline driven environment • Must be comfortable with all levels of employees • Ability to handle multiple tasks without losing focus on priorities • Strong analytical and communication skills required • Electrical and or plumbing license(s) is a plus Language / Communication Skills: • Must have excellent written and oral communication skills Job Dimensions Geographic Responsibility: Type of Employment: Full-time Travel %: Ability to travel up to 50% of the time Exemption Classification: Exempt Internal Relationships: External Relationships: Work Environment / Requirements of the Job: • Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours • In a normal production kitchen facility there may be physical discomfort due to temperature and noise • Must be able to lift, push, pull, and move products, equipments, supplies, etc., in excess of twenty-five (25) pounds. • A rotating schedule of over 55 hours per week is typical • Works overtime as needed Budget / Revenue Responsibility: (Local Currency) Organization Structure Direct Line Manager (Title): Business Unit Leader or General Manager Dotted Line Manager (Title, if applicable): N/A Number of Direct Reports: 2 ("Tech, Ops, Facilities" and "Asst, MS, Ops, Facilities") Number of Dotted Line Reports: N/A Estimated Total Size of Team: 4 gategroup Competencies Required to be Successful in the Job: • Thinking - Information Search and analysis & problem resolution skills • Engaging - Understanding others, Team Leadership and Developing People • Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively • Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: • We treat each other with respect and we act with integrity • We communicate and keep each other informed • We put our heads together to problem solve and deliver excellence as a team • We have passion for our work and we pay attention to the little details • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes • We do what we say we will do, when we say we are going to do it • We care about our coworkers, always taking an opportunity to make • Responsible for performing preventative, diagnostic, and corrective maintenance on company equipment • Troubleshoot, repair, modify, overhaul, or refurbish standard and special purpose equipment and systems • Performs HVAC, plumbing, and electrical maintenance as needed • Responsible for troubleshooting the production equipment in the unit • Reads and understands electrical schematics • Maintains on-site service logs/service books • Flexible shifts and hours • Completes CAR requests for Capital Expenditures • Coordinates vendors for maintenance and also obtains approvals before requests are completed someone's day betterThe above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Candidates will be required to go through Pre-employment drug screen, criminal background check, and/or airport fingerprinting. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 05/29/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

We're looking for motivated, engaged people to help make everyone's journeys better. The position is responsible for supervising food production employees in a unionized environment to ensure food specifications, quality assurance of products, sanitation, HACCP and FDA regulations are followed and is responsible for labor and food cost controls. Annual Hiring Range/Hourly Rate: $80K - $85kPer Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Weekly pay for union employees Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Controls food cost and other controllable costs. Maintains all financial goals related to productivity, overtime, labor goals and meals per hour. Works with management staff to improve performance of the unit. Prepares administrative reports as required. Responsible for safety, quality and compliance with customer specifications. Ensures specifications, airline diagrams, and sample meals are accurate according to the airline specifications. Ensures that all products are coded and dated according to Gate Gourmet procedures. Conducts inventory of products to ensure proper usage and minimization of waste. Completes required requisitions for the Storeroom to ensure adequate supply is maintained. Responsible for maintaining daily temperature logs and other logs and reports as required. Supervises employees on daily operations including: Conducts performance evaluations for employees providing specific and detailed feedback on their management and leadership skills and the attainment of their respective goals and objectives Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. Monitors daily manpower planning and schedules employees. Responsible for employee retention and reducing employee turnover. Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority. Employee must complete all company required training including but not limited to ServSafe Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: High School Diploma or GED required. Associates degree or degree from a 4-year university or college preferred. Work Experience: Minimum of 3 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required. Minimum of 5 years cook or food production or preparation experience required. Current or previous labor relations experience is a plus, but not required. Technical Skills: (Certification, Licenses and Registration) Must have strong and effective leadership skills, and the ability to successfully manage a staff of 100+ hourly employees. Must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus. Basic computer skills required. Working knowledge of Microsoft Office products preferred. ServSafe Certified preferred. Ability to obtain ServSafe Certification required. Language / Communication Skills: Must be able to communicate effectively with management team and staff. Bi-lingual in Spanish is a plus. Must have the ability to give negative and positive feedback to employees on a daily basis. Job Dimensions Geographic Responsibility: Unit Type of Employment: Full-time Travel %: None Exemption Classification: Exempt Internal Relationships: all internal departments External Relationships: customers, suppliers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: (Local Currency) N/A Organization Structure Direct Line Manager (Title): Varies depends on the unit size Dotted Line Manager (Title, if applicable): N/A Number of Direct Reports: 1-5 Number of Dotted Line Reports: N/A Estimated Total Size of Team: 40+ gategroup Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 05/22/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

We're looking for motivated, engaged people to help make everyone's journeys better. COOK NEDED WITH EXPERIENCE IN CHINESE FOOD/ CUISINE Job Summary: A Specialty Cook is responsible for interpreting and producing specialty food and menus to specifications Main Duties and Responsibilities: Prepares all Specialty Cuisine dishes as per menu specifications and recipes Uses Specialty Cuisine cooking equipment, techniques and plate presentation Converts recipes from Specialty Cuisine language back into English for Specialty Cuisine Produces classical food items from specifications laid out by airline for Specialty Cuisine Converts Specialty Cuisine recipes into large quantities for production Wash's, peels and/or cuts various foods to prepare for cooking or serving Carries food supplies, equipment, and utensils to and from storage and work areas Prepares vegetables, fruits, salads, and foods for cooking Must be able to multi-task in a high-pressure environment Follows directions Works as a member of a team Additional duties may be assigned as deemed necessary by management Qualifications Education: Culinary degree and/or cook certification is preferred. Work Experience: Expertise in specialty cuisine Must have five (5) years of experience in cooking specialty cuisine Experience in quantity and quality food preparation and kitchen maintenance Technical Skills: (Certification, Licenses and Registration) Not applicable Language / Communication Skills: Read, write, and follow food specifications and menu guidelines Communicate effectively with supervisors and co-workers Requirements of the Job: Complies with company policies Completes paperwork and related administrative duties Knowledge of sanitation requirements in food preparation and storage Knowledge of methods of preparing, cooking and serving food Knowledge of the uses of kitchen utensils and equipment and the operation thereof Must be skilled with knives Ability to work under direct supervision and cooperate with other staff personnel Ability to follow oral and written instructions Ability to assist in the preparation of various foods Work Environment Will be exposed to extreme temperature changes and noise. Will work with cleaning solutions, people-safe chemicals and related equipment to thoroughly clean and sanitize food service equipment and facilities. Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds. Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours. Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We are accepting applications for this position on an ongoing basis. For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

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

We're looking for motivated, engaged people to help make everyone's journeys better. The Unit Recruiter is responsible for full lifecycle of recruiting for all unit hourly union personnel to include; sourcing, screening, interviewing, hiring and on-boarding. The Unit Recruiter must have proven experience interviewing & selection in high volume work environments. Job Description Salary Range: $63,000 - $68,000 Benefits: Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Free hot healthy meals for unit operations roles Application Closure Statement To be considered for this position, please submit your application by 5/27/2026 Main Duties and Responsibilities: Manages the processes and productivity for hourly represented production recruitment across the Business Unit Act as functional point of contact for staffing vendors to include both permanent and contingent vendors as well as other relevant business partnerships Establishes baseline goals for front line recruitment efforts and regularly measures and is accountable for Return on Investment (ROI) Guide Unit Recruitment team to meet and/or exceed established baseline goals Implements strategies to identify and attract the best internal and external talent Helps establish recruiting requirements by studying organization plans and objectives; meeting with business and human resource leaders to discuss needs and to understand job descriptions and corresponding qualifications required of job candidates Develops and implements best practices to build applicant sources by researching and contacting colleges, outplacement agencies, recruiters, media and Internet sites; providing organization information and opportunities; making presentations and maintaining rapport Avoids legal challenges by understanding current legislation; coaching Unit Recruitment team and managers on compliance and recommending new procedures; may assist with conducting training Maintains applicant and position data using tools required; collects and analyzes data to refine recruitment strategy going forward Assists in development, implementation and utilization of enterprise workforce planning tools and metrics for anticipatory staffing Ensures that weekly, monthly and ad-hoc reports are completed accurately and in a timely manner Ensures recruiting and hiring practices comply with national and local employment laws Supports deployment of the Company's employment branding strategy Accomplishes human resources and organization mission by completing related tasks as needed Education: Bachelor degree from four year college or university required. Work Experience: Minimum seven years of progressively responsible experience in recruiting related role(s) Minimum two years experience leading and managing teams Experience recruiting in transportation, hospitality, manufacturing or food service environment highly desirable Job Skills: Demonstrated knowledge of state and federal employment law Position requires experience and skills in: Talent Acquisition Business partnering Relationship building Negotiating Analysis Time management Prioritizing multiple projects/tasks Candidate must have strong interpersonal skills and be able to interact effectively with executives; must also be highly organized, action oriented and collaborative Candidate must have demonstrated ability to recruit using Internet tools, relationship building and networking Must have strong computer and database application skills (Excel, Word, etc.). Language / Communication Skills: Excellent oral and written communication skills; must also be good listener Multi-lingual skills highly desirable. Competencies Required to be Successful in the Job: • Thinking - Information Search and analysis & problem resolution skills • Engaging - Understanding others, Team Leadership and Developing People • Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively • Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: • We treat each other with respect and we act with integrity • We communicate and keep each other informed • We put our heads together to problem solve and deliver excellence as a team • We have passion for our work and we pay attention to the little details • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes • We do what we say we will do, when we say we are going to do it • We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Candidates will be required to go through Pre-employment drug screen, criminal background check, and/or airport fingerprinting. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 05/27/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

We're looking for motivated, engaged people to help make everyone's journeys better. A Cook is responsible for preparing and cooking various food items according to recipes and monitors cooks production acting as a lead Main Duties and Responsibilities: Assembles equipment according to airline specifications following procedures and assembly diagrams. Packages and prepares alcoholic beverages for airline flights. Keeps production areas in compliance with sanitation standards and customer requirements Documents inventory in compliance with requirements Follows directions. Works as a member of a team. Supports Hot Food leadership in monitoring team's production quality and efficiencies Additional duties may be assigned as deemed necessary by management Qualifications Education: Culinary degree and/or cook certification is preferred Work Experience: At least 2 years of experience cooking in a high volume institutional catering environment is preferred Experience with maintaining temperature logs for all food items prepared. Recipe conversion experience required to accommodate the kitchen's daily production needs. Language / Communication Skills: Read, write, and follow food specifications and menu guidelines Communicate effectively with supervisors and co-workers Requirements of the Job: Handle various food products such as seafood, beef, pork, poultry, fruits, and vegetables. Handle knives and kitchen tools properly. Work assigned schedule which may vary and could include weekends and holidays Work overtime when required Arrive to work on-time Completes paperwork and related administrative duties Complies with company policies Work Environment Handles pork, poultry, meat and fish products Will be exposed to extreme temperature changes and noise. Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds frequently during shift. Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours. Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We are accepting applications for this position on an ongoing basis. For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

We're looking for motivated, engaged people to help make everyone's journeys better. Compensation & Competitive benefits that let you see the world: 1. Starting rate:$22.00/hr Job Summary: A Head Cook is responsible for preparing and cooking various food items according to recipes and monitors cooks production acting as a lead Main Duties and Responsibilities: Assembles equipment according to airline specifications following procedures and assembly diagrams. Packages and prepares alcoholic beverages for airline flights. Keeps production areas in compliance with sanitation standards and customer requirements Documents inventory in compliance with requirements Follows directions. Works as a member of a team. Supports Hot Food leadership in monitoring team's production quality and efficiencies Additional duties may be assigned as deemed necessary by management Qualifications Education: Culinary degree and/or cook certification is preferred Work Experience: At least 2 years of experience cooking in a high volume institutional catering environment is preferred Experience with maintaining temperature logs for all food items prepared. Recipe conversion experience required to accommodate the kitchen's daily production needs. Technical Skills: (Certification, Licenses and Registration) Not applicable Language / Communication Skills: Read, write, and follow food specifications and menu guidelines Communicate effectively with supervisors and co-workers Requirements of the Job: Handle various food products such as seafood, beef, pork, poultry, fruits, and vegetables. Handle knives and kitchen tools properly. Work assigned schedule which may vary and could include weekends and holidays Work overtime when required Arrive to work on-time Completes paperwork and related administrative duties Complies with company policies Work Environment Handles pork, poultry, meat and fish products Will be exposed to extreme temperature changes and noise. Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds frequently during shift. Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours. Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We are accepting applications for this position on an ongoing basis. For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

About the Opportunity: • Job Title: Production Worker - Painter • Pay Rate Range: $25.00-$35.00/Hour • Location: Delano, MN • Schedule: 1st Shift Monday-Friday 6AM-2:30PM with optional overtime. • Position Type: Temp to Hire Requirements and Qualifications: • Subject to meeting fit test and medical qualifications for a respirator. • No facial hair. • Experience with Graco air assisted sprayers and pumps operation and preventative maintenance, powder coating experience would work. • Knowledge of liquid painting process - preferably in a manufacturing, industrial or automotive environment. • Attention to detail. • Basic math and conversion skills. • Ability to work as a team or independently. • Ability to work at a fast pace, on a constantly moving production line. • Ability to or willingness to operate a fork truck, training provided. • Required to stand, walk, and talk or hear. • Occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch or crawl. • Frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75lbs. • Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to adjust focus. Duties and Responsibilities: • Apply liquid paint to product surfaces in accordance with manufacturer and customer specifications. • Reduce paint to in accordance with manufacturer products data sheets. • Perform on-line quality control procedures. • Perform color changes including, but not limited to cleaning paint guns, pumps, and pressure pots. • Maintain a clean working environment and participate in regular planned maintenance activities. • Trouble shoot common paint issues. • Load and unload products on to a constantly moving overhead conveyor. • Unpackage and prep material for loading. • Inspect parts for damage. • Read prints and determine racking location and paint coverage areas. • Repackage finished material and prepare for shipment. • Perform on-line quality control procedures and document outcomes. • Use hand power-tools to prep and/or repair defective material. • Maintain a clean working environment and participate in regular planned maintenance activities. • Follow all safety procedures and guidelines. • Participate in safety meetings and regular training. • Painters are required to wear a half-mask respirator and abide by rules pertaining to proper fit and use of a respirator. • Participate in continuous improvement activities including but not limited to 5S, documentation of standard work and work instructions, kaizen events, etc. Discover Award Staffing: At Award Staffing, we believe that work should be more than just a paycheck-it should inspire, empower, and create a sense of purpose. We're passionate about connecting people through meaningful work that truly fits their skills and aspirations. Voted Minnesota's Top Staffing Agency to work for by the Star Tribune, we partner with companies of all sizes to help you find a role where you can thrive. Our team is here to support you every step of the way. Let's find the job that's right for you. Why Award Staffing: • Values Matching: We don't just help you find a job; we connect you with a company that aligns with your values, ensuring it's the right fit for who you are. • Professional & Personal Growth: Your growth matters to us. We focus on finding positions that offer opportunities for skill development and personal fulfillment, so you can thrive in every aspect of your life. • Impact: The work you do should make a difference. We're committed to placing you in roles where you can have a meaningful impact on your life and the community around you. Benefits: • May be eligible for 5 paid holidays. • May accrue up to 48 hours of paid sick time per year. • 401k with company match after 1 year of employment. • Minimum Essential Coverage (MEC) Plan. AAP/EEO Statement: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Award Staffing Inc. is a Drug-Free Workplace/EEO Employer. PandoLogic. Category:Manufacturing,

We're looking for motivated, engaged people to help make everyone's journeys better. The position is responsible for supervising employees (drivers and driver assistants) that coordinate services between the kitchen and drivers and controls activities on the dock. Annual Hiring Range/Hourly Rate: $60K - $65K Per Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Weekly pay for union employees Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Ensures quality production standards are maintained for all accounts Responsible for obtaining control sheets and making assignments for team drivers to flights daily Checks dock area to ensure that employees have required equipment and that trucks leave according to scheduled dock departure Checks that all teams are catering correct aircraft and flights Ensures that all employees are in compliance with safety procedures and Airport Transport Authority badging requirements Works with management staff to improve performance of the unit Assists teams with late flights and equipment changes Responsible for getting information from airlines on service requirements and updates Maintains radio contact with Operations Manager, meal planer and leads during operation Conducts regular checks of the kitchen to ensure no equipment was left behind after flights leave the kitchen Responsible for security and proper transportation of galleys and maintaining cleanliness of vehicles Responsible for safety, quality and compliance with customer specifications and regulatory requirements and company policies and procedures. Ensures specifications, airline diagrams, and other standards are accurate according to the airline specifications. Ensures that all products are coded according to Gate Gourmet procedures. Works with maintenance staff to ensure preventive maintenance of machinery and fleet according to schedules, reports maintenance and repair issues in timely manner. Maintains Company policies and procedures as well as specification books for airline customers Maintains all financial goals related to material, productivity, overtime, and labor goals Prepares management reports (ex. attendance, HAACCP and labor) as required. Responsible for supervising drivers and driver assistants Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions. Manages work flow balancing the division of responsibilities amongst employees on each shift including assignment of responsibilities and workstations. Manages daily manpower planning including assignment of responsibilities and workstations. Determines when and whether to call employees in to cover staffing needs (ex. sick calls, vacation relief, medical leaves, volume changes, etc.) In conjunction with department leaders determines number of employees needed by shift Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. Monitors daily manpower planning and schedules employees. Responsible for employee retention and reducing employee turnover. Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority. (note: this should only apply to OP73 and OP78) Ensures employees complete all company required training including but not limited to ServSafe Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: High School Diploma or GED required. Associates degree preferred. Work Experience: 2+ years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment or equivalent experience in the related field preferred Technical Skills: (Certification, Licenses and Registration) Must have strong and effective leadership skills, and the ability to successfully manage a staff of 30+ hourly employees. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Basic computer skills with working knowledge of Microsoft Office products required. Ability to obtain ServSafe Certification required. ServSafe Certified preferred Language / Communication Skills: Expresses oneself clearly and effectively when speaking and writing to individuals and groups; listening attentively and insuring communication is understood by all parties involved Bi-lingual in English and Spanish/Chinese Mandarin/ Vietnamese/Hindi/Polish a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: No Exemption Classification: Exempt Internal Relationships: TBD External Relationships: TBD Work Environment / Requirements of the Job: Normal work environment Budget / Revenue Responsibility: USD Organization Structure Direct Line Manager (Title): Manager, Ops, Transport Dotted Line Manager (Title, if applicable): N/A Number of Direct Reports: Up to 80, average of 16 (union employees, Asst, Ops, Meal Bank) Number of Dotted Line Reports: N/A Estimated Total Size of Team: Up to 80 Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 05/29/2026 For California Residents, please clic k here to view our California privacy notice. . click apply for full job details

We're looking for motivated, engaged people to help make everyone's journeys better. Starting Pay rate: $26.00/hr. Application Closure: -We are accepting applications for this position on an ongoing basis. Job Summary: Local route Truck Drivers (CSR) is responsible for loading galley equipment onto a truck, driving the truck to aircraft, and unloading the equipment. Main Duties and Responsibilities: • Local NON-CDL Truck Drivers load equipment onto the truck. • Drives the truck to the aircraft (Local airport). • Loads galleys according to customer guidelines (Local airport). • Local NON-CDL Truck Drivers unload dirty equipment, and place dirty equipment and trash in designated area (Local facility). • All activities must be accomplished according to customer guidelines and while adhering to safety and sanitation regulations. • Interact with the airline representatives at the aircraft (Local airport). • Follow directions • Work as a member of the Transportation team • Additional duties may be assigned as deemed necessary by management for the Local NON-CDL Truck Drivers Qualifications Education: • High School Diploma or GED is preferred Work Experience: • Up to one-year experience preferred Technical Skills: (Certification, Licenses and Registration) • Current U.S. driver's license • Some locations may require a Customs Seal from local airport authority (Local airport) Language / Communication Skills: • Local NON-CDL Truck Drivers must be able to read and write to complete required forms • Communicate effectively with supervisors and co-workers Requirements of the Job: • Work assigned schedule which may vary and could include weekends and holidays (All local routes and airport). • Local Non-CDL Truck Drivers work overtime when required. • Local Non-CDL Truck Drivers must arrive to work on-time (Local facility). • Local Non-CDL Truck Drivers must comply with company policies. • Local Non-CDL Truck Drivers must complete paperwork and related administrative duties. • Must be 21 years of age Work Environment • Local Non-CDL Truck Drivers will be exposed to extreme temperature changes and noise • Majority of duties performed by Local CDL Truck Drivers are outside in all weather conditions • Local Non-CDL Truck Drivers must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds frequently during shift • Local Non-CDL Truck Drivers regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours • Local Non-CDL Truck Drivers must be able to work at heights up to 25 feet or more depending upon aircraft Benefits of Joining the Gate Gourmet Team: Free on-site cafeteria with hot and healthy meals Free parking Free uniforms Weekly pay with option to use paycard Employee referral bonuses Company sponsored $10k Life Insurance (basic and supplemental available as well) Vacation and sick benefits after 1 year Holiday pay after 1 year Recognition program including company merchandise Optional employee paid benefits include: Medical coverage, Dental, Vision, Flexible Spending Account, short and long term disability 401k with up to 3% company match for most locations and employees Membership in the American Airlines Credit Union Employee Assistance Program Discounts with T-Mobile Discount program with wide variety of vendors Union language: Please keep in mind: Our workforce needs to remain flexible in your shifts and days off, as your schedule may fluctuate during peak seasons to meet production needs, requirements of the industry or to accommodate a shift bid in accordance with the Union contract. Dues and Initiation Fees are taken the first Thursday of the month, after the required probation period. Demonstrated Values to be Successful in the Position Employees at Gate group are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: • We treat each other with respect, and we act with integrity • We communicate and keep each other informed • We put our heads together to problem solve and deliver excellence as a team • We have passion for our work, and we pay attention to the little details • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes • We do what we say we will do, when we say we are going to do it • We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Gate group is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We are accepting applications for this position on an ongoing basis. For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

We're looking for motivated, engaged people to help make everyone's journeys better. The position is responsible for supervising employees in the equipment, pre-load, liquor/beverage and transportation areas. Ensures timely completion of all required activities in support of catering efforts. Target Salary Range: $60,000 per year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Employee Discounts Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Responsible for leading and directing all equipment, liquor/beverage process employees. Ensures quality production standards are maintained for all accounts Maintains Company policies and procedures as well as specification books for airline customers and serve as a knowledgeable resource relative to those policies Prepares management reports (ex. attendance, HAACCP and labor) reports as required. Responsible for safety, quality and compliance with customer specifications and regulatory requirements and company policies and procedures. Ensures specifications, airline diagrams, and other standards are accurate according to the airline specifications. Ensures that all products are coded according to Gate Gourmet procedures. Conducts inventory of Gate Gourmet products and customer materials to ensure proper usage and minimization of waste. Completes required requisitions for the Storeroom to ensure adequate supply is maintained. Responsible for maintaining daily temperature logs and other logs and reports as required. Works with maintenance staff to ensure preventive maintenance of machinery according to schedules, reports maintenance and repair issues in timely manner. Controls food cost and other controllable costs Work with management staff to improve performance of the unit Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions. Manages work flow balancing the division of responsibilities amongst employees on each shift. Determines when and whether to call employees in to cover staffing needs (ex. sick calls, vacation relief, medical leaves, volume changes, etc.) In conjunction with department leaders determines number of employees needed by shift Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. Monitors daily manpower planning and schedules employees. Responsible for employee retention and reducing employee turnover. Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority. Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: High School Diploma or GED required. Associates degree preferred. Work Experience: 2+ years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment or equivalent experience in the related field preferred Technical Skills: (Certification, Licenses and Registration) Must have strong and effective leadership skills, and the ability to successfully manage a staff of 30+ hourly employees. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Basic computer skills with working knowledge of Microsoft Office products required. Ability to obtain ServSafe Certification required. ServSafe Certified preferred Language / Communication Skills: Expresses oneself clearly and effectively when speaking and writing to individuals and groups; listening attentively and insuring communication is understood by all parties involved Bi-lingual in English and Spanish/Chinese Mandarin/ Vietnamese/Hindi/Polish a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: No Exemption Classification: Exempt Internal Relationships: TBD External Relationships: TBD Work Environment / Requirements of the Job: Normal work environment Budget / Revenue Responsibility: USD Organization Structure Direct Line Manager (Title): Manager, Ops, PP&WP Dotted Line Manager (Title, if applicable): N/A Number of Direct Reports: Up to 75, average of 35 (union employees) Number of Dotted Line Reports: N/A Estimated Total Size of Team: Up to 75 Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 05/17/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

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: 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: 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