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Job Description Job Description Overview: This is an amazing opportunity for a manufacturing worker to earn $16.00 to $16.40 hourly on 1st, 2nd, or 3rd shift. Plus, radically affordable health insurance after 30 days. $16.00 to $16.40 hourly 1st Shift, 2nd Shift, 3rd Shift Opportunity to work at a manufacturing company in Heber Springs, Arkansas Contribute to reduction of scraps and machine breakdowns Constant process improvement Wear appropriate safety equipment at all times Affordable health insurance you can actually use, including $5 copays, $5 prescriptions, and free Telehealth services Skills and Experience: What You'll Do: Heat Treat Operator Perform basic manufacturing operations Detect causes for production quality problems Remedy production quality problems Report problems to supervisor Contribute to reduction of scraps Preferred Candidate Might: Manufacturing experience Safety equipment knowledge Benefits: Don't miss this chance to enhance your experience in a production environment while enjoying competitive pay and a comprehensive benefits package. Weekly pay $5 prescription drugs $5 doctor's visit copays Free teledoctor service Free counseling services Life insurance included Vision insurance included Dental insurance included Vacation and holiday pay Scholarship Opportunities 401(k) retirement plan Free legal services Our unbeatable employee discount program Apply now so we can hold a spot for you. We can't wait to talk to you! Your Ōnin team Company Description Our light industrial and light clerical staffing division is our foundation business and has been the driving force behind our exponential growth rate over the last 20 years. This is our flagship division currently representing 85% of our overall business with 83 full-service branches in 16 states. We understand that just-in-time (JIT) manufacturing demands JIT staffing. Our clients know they can lean on us to get 20 to 200 Onin teammates with a 2- to 8-hour notice. On the other hand, when skill set and longevity are the priority, we customize our recruiting and screening process to ensure our partnering clients have the employee edge with teammates they can hire directly after the contract term. Our nimble company structure, our status as an employer of choice and our innovative mindset ensure we can develop and execute a staffing program which addresses our customer's specific needs and provide a variety of long-term and short-term employment opportunities for our teammates. Sectors like manufacturing, food processing, warehousing, packaging and hospitality, if done right, are highly refined crafts. That is why we are so excited to roll up our sleeves and match the right people with the right opportunities.

Job Description Job Description Overview: This is an amazing opportunity for weekend workers to enjoy extra hours and amazing next day pay! -$16.35 hourly -Weekend work -Mandatory work days are Friday, Saturday, and Sunday -Opportunity for growth -Next day pay -Affordable health insurance you can actually use, including low co-pays, low cost prescription drugs, and free telehealth services Skills and Experience: Ability to work Friday, Saturday, and Sunday on any shift Sanitation experience preferred Attention to detail Safety minded Team player Strong work ethic Benefits: Don't miss this chance to enhance your experience in a production environment while enjoying competitive pay and a comprehensive benefits package. Weekly pay $5 prescription drugs $5 doctor's visit copays Free teledoctor service Free counseling services Life insurance included Vision insurance included Dental insurance included Vacation and holiday pay Scholarship Opportunities 401(k) retirement plan Free legal services Our unbeatable employee discount program Apply now so we can hold a spot for you. We can't wait to talk to you! Your Ōnin team Company Description Our light industrial and light clerical staffing division is our foundation business and has been the driving force behind our exponential growth rate over the last 20 years. This is our flagship division currently representing 85% of our overall business with 83 full-service branches in 16 states. We understand that just-in-time (JIT) manufacturing demands JIT staffing. Our clients know they can lean on us to get 20 to 200 Onin teammates with a 2- to 8-hour notice. On the other hand, when skill set and longevity are the priority, we customize our recruiting and screening process to ensure our partnering clients have the employee edge with teammates they can hire directly after the contract term. Our nimble company structure, our status as an employer of choice and our innovative mindset ensure we can develop and execute a staffing program which addresses our customer's specific needs and provide a variety of long-term and short-term employment opportunities for our teammates. Sectors like manufacturing, food processing, warehousing, packaging and hospitality, if done right, are highly refined crafts. That is why we are so excited to roll up our sleeves and match the right people with the right opportunities.

Cook Masonicare at Mystic - Mystic, CT Day & Evening Shift - 32.5 hours per week The Line Cook prepares food products for residents, staff, and catered functions monitoring quality and presentation. Ensures proper sanitation procedures are followed with regard to storing, preparing, and cooking of food products and the cleanliness of the kitchen and storage areas. Utilizes and directs utility staff and assists with inventory, ordering, and receiving of product. Essential Duties and Responsibilities: Maintain adherence to posted schedule ensuring to follow proper procedures for requested days off and calling out, and reporting to work at the proper time. Maintain proper time-clock procedures to ensure an accurate account of hours worked. Report to work in proper uniform (laundered and maintained by employee) to ensure a clean and professional appearance. Adhere to all guidelines and procedures for safe food handling, HACCP, and general sanitation. Demonstrates customer service skills, treating all customers, visitors, and co-workers with courtesy and respect.Handles all customer issues professionally and uses all options provided to satisfy customer. Prepares food products for residents, staff and catered events that meet standards for quantity and quality and presentation. Adhere to proper sanitation guidelines. Ensure all work areas and equipment are clean and sanitized and all stored product is labeled, dated, and properly rotated. Assists in inventory, ordering, and receiving of food products as needed. Must interact with residents, coworkers, and supervisors in a professional manner. Utilize and direct utility staff efficiently. Accept critiques and suggestions professionally and use them as a vehicle to improvement. Make recommendations with regard to the menu and new food products. Reports any safety issues, equipment malfunctions and others to supervisors. Ensure proper safe food handling and hand washing procedures are followed, and proper sanitation of trays, work areas and equipment used Attend all mandatory in-services, obligations, and meetings including (but not limited to) HIPPA, Corporate Compliance, AMIS, TB, and The 7 Standards. All other duties as assigned. Minimum Qualifications: Education: High School Diploma or GED. Completion of Culinary program recommended. Experience: 1-3 years of experience as a cook/chef. Certificates, Licenses, Registrations: Sanitation certification preferred. Key Competencies: Knowledge of food sanitation requirements and regulations. Knowledge of culinary terms and procedures.

Waitstaff Masonicare at Mystic - Mystic, CT Evening Shift - 12.5 hours per week Summary of Position: Sets up and assembles various food to be served to the residents. During the meal service, responsibilities include meeting residents' needs and serving various other foods in an attractive professional manner. Essential Responsibilities: Must complete preparatory service assignments and post-service assignments in a timely manner. Must participate in menu class and present it to residents in a clear, informative and courteous fashion. Wait on tables in a timely manner and ensure resident needs are met promptly and accurately. Interact with residents, families and coworkers in a professional manner. Report to work on time and in proper uniform (clean shirt, bow tie, apron, name tag, black slacks and shoes, and a pen). Attend all mandatory education events. Minimum Qualifications: Education: Some high school Experience: On-the-job-training. Knowledge of dining room systems and good communication skills.

Food Service Worker (EVENING SHIFT) Masonicare at Bishop Wicke Shelton, CT Evening Shift / 12 hrs/wk / Every Weekend Summary: Under the direction of the chefs and the Chef Supervisor, washes dishes and cleans equipment, floors and any other sanitation procedures asked of them. Reports To: Chef Supervisor and Production chefs Supervises: N/A Contacts: Resident, Families, Staff Essential Responsibilities: 1. Assist in the general sanitation of the kitchen, which encompasses all aspects of proper sanitation procedures. 2. Sets up dishmachine for meal service and washes dishes, sorts silverware and cleans glasses. 3. Maintains proper cleanliness of all pots and pans using proper chemicals and procedures. Cleans all kitchen equipment as requested by supervisor. Organizes and cleans storerooms and coolers. 4. Removes all garbage from kitchen and puts in dumpster as well as recycle products. 5. Assist manager and cooks in any special cleaning project as directed. 6. Follows dress code for department wearing provided uniforms that are clean and neat. Wear hairnets as required. Receives all deliveries and properly rotates stack and organizes storeroom and coolers. 8. Attend all scheduled in-services. Qualifications: Education: Some high school education Experience: On-the-job training Licensure: Knowledge/Skills/Abilities: Able to follow verbal instructions and read written directions for chemicals used Physical Demands: Continuous standing Frequent walking, climbing, bending, crouching, pushing/pulling and carrying Frequently lifts (40 - 69%) 1 - 50 lbs. Occasionally lifts (15-39%) over 50 lbs. Vision Accommodation: Able to bring objects into focus to perform job duties. Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized. This description of job responsibilities is intended to reflect the major responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time.

Schedule: Part time Availability: Evening (Including Weekends). Age Requirement: Must be 18 years or older Location: Raleigh, NC Address: 1200 Wake Towne Drive Pay: $16.50 - $17 / hour Job Posting: 06/29/2026 Job Posting End: 07/04/2026 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your passion for food and your authentic self to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference When you join our Pizza Department, you'll be at the center of making delicious happen every day. You'll work alongside a talented team to deliver incredible service while creating the pizzas, calzones, chicken wings, and more that our customers love. Our pizzas are handcrafted using only the best ingredients, and our Pizza Shop is the perfect place to let your creativity shine while working hands-on in a fast-paced environment. what will you do? Take and prepare customer orders accurately and on time Proactively assist customers and answer questions while balancing a variety of tasks Grow and showcase your product knowledge and stay up to date on new and featured items Support, encourage, and respect coworkers while communicating effectively to ensure the department runs smoothly At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position. + At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.

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

Hiring up to $14 per hour for talented Food Champions! You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees. You enjoy serving others with a "Here to Serve" attitude. You enjoy being around people and providing friendly, accurate service to customers, fellow team members and leaders. Key responsibilities include working the restaurant drive-thru, taking and ringing up customer orders, and handling multiple payment methods. You'll also prepare and store food ingredients and beverage orders, check to make sure they're correct, package products, and maintain a clean, safe work and dining environment. Key Behaviors - Being friendly and helpful to customers and co-workers - Meeting customer needs and taking steps to solve food or service issues - Working well with other team members and accepting coaching from the leadership team - Having a clean and tidy appearance and good work habits - Communicating with customers, fellow team members, and leaders in a positive manner

Learn More About the MRCO Family at with benefits that include Competitive Pay, Optional Daily Pay, Flexible Scheduling, Paid Time Off, Free Meal During Shift, and Career Path Opportunities! Role: The Shift Manager will support the RGM by running great shifts in a self-sufficient manner. Take ownership and responsibility to solve problems; seek help from others when appropriate; and be willing to provide help and guidance to others. Responsibilities and Accountabilities: Ensuring Consistent Customer Satisfaction - Executes the MIC (Manager-In-Charge) Success Routine and ensure responsibilities under People, Customers and Service are completed. - Ensures that all Team Members complete their Shift Excellence tasks for their assigned position(s). - Ensures that all employees present a neat clean appearance and wear company uniform. - Personally demonstrates that the Customer needs are the highest priority. - Ensures food safety, quality and accuracy of orders. - Resolves customer complaints quickly while maintaining positive customer relations. - Greets customers with a smile, is polite and pleasant when speaking with customers. - Works with urgency. - Works with management and fellow employees. - Cooperates with peers - works with fellow employees as part of a team, helps others when they need a hand. Developing People - Provides regular feedback to the RGM on the performance of Team Members. - Provides ongoing constructive and complimentary feedback to Team Members. - Actively participates in the training of Team Members. - Handles conflicts constructively and works with RGM to achieve resolution. Act Like an Owner - Assists in Profit and Loss management by following cash control/security procedures, maintaining inventory and managing labor. - Oversees proper product preparation, rotation, portioning, cooking and holding times. - Assists RGM with facility maintenance and ensure health and safety standards are followed at all times. - Performs other duties as required by manager. Job Requirements and Essential Functions: - Strong preference for internal promote form Hourly Champion position. - Must be at least 18 years old. - Must have reliable transportation. - Able to do basic business math. - Able to stock shelves and coolers. - Able to oversee and manage subordinate employees and provide direction. - Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin. - Able to clean the parking lot and grounds surrounding the restaurant. - Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time. - Demonstrates a positive and enthusiastic attitude with co-workers. - Must pass background check criteria. Attendance - Understands posted work schedule and reports to work as scheduled, on time, in uniform and ready to begin tasks. Provides appropriate notice when unable to be at work. - Understands and uses approved time keeping system, including accurately recording all hours worked. Initiative and Energy - Acts without being told, goes beyond what is simply required and maintains a high activity level. This list of job duties and responsibilities is not all inclusive. Employees typically average 30+ hours a week, but hours may vary depending on the operational needs of the business. The company and/or restaurant management may change or add to these job duties and responsibilities at any time with or without prior notice. EEO - MRCO is an equal opportunity employer and prohibits discrimination and harassment of any kind. MRCO is committed to the principal of equal employment opportunity for all employees with a work environment free of discrimination and harassment. All employment decisions at MRCO are based on business needs, job requirements, and individual qualifications without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. MRCO will not tolerate discrimination or harassment based on any of these characteristics. MRCO encourages applicants of all ages (16 or older). Benefits - Competitive pay - Early Pay with the Rain App - Flexible schedule - Paid vacation time - Free meal during shift - Bonus Program - Career Path Opportunities - 401k and Health/Dental/Vision "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees."

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

Learn More About the MRCO Family at with benefits that include Competitive Pay, Optional Daily Pay, Flexible Scheduling, Paid Time Off, Free Meal During Shift, and Career Path Opportunities! Role: The Shift Manager will support the RGM by running great shifts in a self-sufficient manner. Take ownership and responsibility to solve problems; seek help from others when appropriate; and be willing to provide help and guidance to others. Responsibilities and Accountabilities: Ensuring Consistent Customer Satisfaction - Executes the MIC (Manager-In-Charge) Success Routine and ensure responsibilities under People, Customers and Service are completed. - Ensures that all Team Members complete their Shift Excellence tasks for their assigned position(s). - Ensures that all employees present a neat clean appearance and wear company uniform. - Personally demonstrates that the Customer needs are the highest priority. - Ensures food safety, quality and accuracy of orders. - Resolves customer complaints quickly while maintaining positive customer relations. - Greets customers with a smile, is polite and pleasant when speaking with customers. - Works with urgency. - Works with management and fellow employees. - Cooperates with peers - works with fellow employees as part of a team, helps others when they need a hand. Developing People - Provides regular feedback to the RGM on the performance of Team Members. - Provides ongoing constructive and complimentary feedback to Team Members. - Actively participates in the training of Team Members. - Handles conflicts constructively and works with RGM to achieve resolution. Act Like an Owner - Assists in Profit and Loss management by following cash control/security procedures, maintaining inventory and managing labor. - Oversees proper product preparation, rotation, portioning, cooking and holding times. - Assists RGM with facility maintenance and ensure health and safety standards are followed at all times. - Performs other duties as required by manager. Job Requirements and Essential Functions: - Strong preference for internal promote form Hourly Champion position. - Must be at least 18 years old. - Must have reliable transportation. - Able to do basic business math. - Able to stock shelves and coolers. - Able to oversee and manage subordinate employees and provide direction. - Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin. - Able to clean the parking lot and grounds surrounding the restaurant. - Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time. - Demonstrates a positive and enthusiastic attitude with co-workers. - Must pass background check criteria. Attendance - Understands posted work schedule and reports to work as scheduled, on time, in uniform and ready to begin tasks. Provides appropriate notice when unable to be at work. - Understands and uses approved time keeping system, including accurately recording all hours worked. Initiative and Energy - Acts without being told, goes beyond what is simply required and maintains a high activity level. This list of job duties and responsibilities is not all inclusive. Employees typically average 30+ hours a week, but hours may vary depending on the operational needs of the business. The company and/or restaurant management may change or add to these job duties and responsibilities at any time with or without prior notice. EEO - MRCO is an equal opportunity employer and prohibits discrimination and harassment of any kind. MRCO is committed to the principal of equal employment opportunity for all employees with a work environment free of discrimination and harassment. All employment decisions at MRCO are based on business needs, job requirements, and individual qualifications without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. MRCO will not tolerate discrimination or harassment based on any of these characteristics. MRCO encourages applicants of all ages (16 or older). Benefits - Competitive pay - Early Pay with the Rain App - Flexible schedule - Paid vacation time - Free meal during shift - Bonus Program - Career Path Opportunities - 401k and Health/Dental/Vision "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees."

Learn More About the MRCO Family at with benefits that include Competitive Pay, Optional Daily Pay, Flexible Scheduling, Paid Time Off, Free Meal During Shift, and Career Path Opportunities! Role: The Shift Manager will support the RGM by running great shifts in a self-sufficient manner. Take ownership and responsibility to solve problems; seek help from others when appropriate; and be willing to provide help and guidance to others. Responsibilities and Accountabilities: Ensuring Consistent Customer Satisfaction - Executes the MIC (Manager-In-Charge) Success Routine and ensure responsibilities under People, Customers and Service are completed. - Ensures that all Team Members complete their Shift Excellence tasks for their assigned position(s). - Ensures that all employees present a neat clean appearance and wear company uniform. - Personally demonstrates that the Customer needs are the highest priority. - Ensures food safety, quality and accuracy of orders. - Resolves customer complaints quickly while maintaining positive customer relations. - Greets customers with a smile, is polite and pleasant when speaking with customers. - Works with urgency. - Works with management and fellow employees. - Cooperates with peers - works with fellow employees as part of a team, helps others when they need a hand. Developing People - Provides regular feedback to the RGM on the performance of Team Members. - Provides ongoing constructive and complimentary feedback to Team Members. - Actively participates in the training of Team Members. - Handles conflicts constructively and works with RGM to achieve resolution. Act Like an Owner - Assists in Profit and Loss management by following cash control/security procedures, maintaining inventory and managing labor. - Oversees proper product preparation, rotation, portioning, cooking and holding times. - Assists RGM with facility maintenance and ensure health and safety standards are followed at all times. - Performs other duties as required by manager. Job Requirements and Essential Functions: - Strong preference for internal promote form Hourly Champion position. - Must be at least 18 years old. - Must have reliable transportation. - Able to do basic business math. - Able to stock shelves and coolers. - Able to oversee and manage subordinate employees and provide direction. - Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin. - Able to clean the parking lot and grounds surrounding the restaurant. - Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time. - Demonstrates a positive and enthusiastic attitude with co-workers. - Must pass background check criteria. Attendance - Understands posted work schedule and reports to work as scheduled, on time, in uniform and ready to begin tasks. Provides appropriate notice when unable to be at work. - Understands and uses approved time keeping system, including accurately recording all hours worked. Initiative and Energy - Acts without being told, goes beyond what is simply required and maintains a high activity level. This list of job duties and responsibilities is not all inclusive. Employees typically average 30+ hours a week, but hours may vary depending on the operational needs of the business. The company and/or restaurant management may change or add to these job duties and responsibilities at any time with or without prior notice. EEO - MRCO is an equal opportunity employer and prohibits discrimination and harassment of any kind. MRCO is committed to the principal of equal employment opportunity for all employees with a work environment free of discrimination and harassment. All employment decisions at MRCO are based on business needs, job requirements, and individual qualifications without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. MRCO will not tolerate discrimination or harassment based on any of these characteristics. MRCO encourages applicants of all ages (16 or older). Benefits - Competitive pay - Early Pay with the Rain App - Flexible schedule - Paid vacation time - Free meal during shift - Bonus Program - Career Path Opportunities - 401k and Health/Dental/Vision "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees."

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

Learn More About the MRCO Family at with benefits that include Competitive Pay, Optional Daily Pay, Flexible Scheduling, Paid Time Off, Free Meal During Shift, and Career Path Opportunities! Role: The Shift Manager will support the RGM by running great shifts in a self-sufficient manner. Take ownership and responsibility to solve problems; seek help from others when appropriate; and be willing to provide help and guidance to others. Responsibilities and Accountabilities: Ensuring Consistent Customer Satisfaction - Executes the MIC (Manager-In-Charge) Success Routine and ensure responsibilities under People, Customers and Service are completed. - Ensures that all Team Members complete their Shift Excellence tasks for their assigned position(s). - Ensures that all employees present a neat clean appearance and wear company uniform. - Personally demonstrates that the Customer needs are the highest priority. - Ensures food safety, quality and accuracy of orders. - Resolves customer complaints quickly while maintaining positive customer relations. - Greets customers with a smile, is polite and pleasant when speaking with customers. - Works with urgency. - Works with management and fellow employees. - Cooperates with peers - works with fellow employees as part of a team, helps others when they need a hand. Developing People - Provides regular feedback to the RGM on the performance of Team Members. - Provides ongoing constructive and complimentary feedback to Team Members. - Actively participates in the training of Team Members. - Handles conflicts constructively and works with RGM to achieve resolution. Act Like an Owner - Assists in Profit and Loss management by following cash control/security procedures, maintaining inventory and managing labor. - Oversees proper product preparation, rotation, portioning, cooking and holding times. - Assists RGM with facility maintenance and ensure health and safety standards are followed at all times. - Performs other duties as required by manager. Job Requirements and Essential Functions: - Strong preference for internal promote form Hourly Champion position. - Must be at least 18 years old. - Must have reliable transportation. - Able to do basic business math. - Able to stock shelves and coolers. - Able to oversee and manage subordinate employees and provide direction. - Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin. - Able to clean the parking lot and grounds surrounding the restaurant. - Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time. - Demonstrates a positive and enthusiastic attitude with co-workers. - Must pass background check criteria. Attendance - Understands posted work schedule and reports to work as scheduled, on time, in uniform and ready to begin tasks. Provides appropriate notice when unable to be at work. - Understands and uses approved time keeping system, including accurately recording all hours worked. Initiative and Energy - Acts without being told, goes beyond what is simply required and maintains a high activity level. This list of job duties and responsibilities is not all inclusive. Employees typically average 30+ hours a week, but hours may vary depending on the operational needs of the business. The company and/or restaurant management may change or add to these job duties and responsibilities at any time with or without prior notice. EEO - MRCO is an equal opportunity employer and prohibits discrimination and harassment of any kind. MRCO is committed to the principal of equal employment opportunity for all employees with a work environment free of discrimination and harassment. All employment decisions at MRCO are based on business needs, job requirements, and individual qualifications without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. MRCO will not tolerate discrimination or harassment based on any of these characteristics. MRCO encourages applicants of all ages (16 or older). Benefits - Competitive pay - Early Pay with the Rain App - Flexible schedule - Paid vacation time - Free meal during shift - Bonus Program - Career Path Opportunities - 401k and Health/Dental/Vision "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees."

Learn More About the MRCO Family at with benefits that include Competitive Pay, Optional Daily Pay, Flexible Scheduling, Paid Time Off, Free Meal During Shift, and Career Path Opportunities! Role: The Shift Manager will support the RGM by running great shifts in a self-sufficient manner. Take ownership and responsibility to solve problems; seek help from others when appropriate; and be willing to provide help and guidance to others. Responsibilities and Accountabilities: Ensuring Consistent Customer Satisfaction - Executes the MIC (Manager-In-Charge) Success Routine and ensure responsibilities under People, Customers and Service are completed. - Ensures that all Team Members complete their Shift Excellence tasks for their assigned position(s). - Ensures that all employees present a neat clean appearance and wear company uniform. - Personally demonstrates that the Customer needs are the highest priority. - Ensures food safety, quality and accuracy of orders. - Resolves customer complaints quickly while maintaining positive customer relations. - Greets customers with a smile, is polite and pleasant when speaking with customers. - Works with urgency. - Works with management and fellow employees. - Cooperates with peers - works with fellow employees as part of a team, helps others when they need a hand. Developing People - Provides regular feedback to the RGM on the performance of Team Members. - Provides ongoing constructive and complimentary feedback to Team Members. - Actively participates in the training of Team Members. - Handles conflicts constructively and works with RGM to achieve resolution. Act Like an Owner - Assists in Profit and Loss management by following cash control/security procedures, maintaining inventory and managing labor. - Oversees proper product preparation, rotation, portioning, cooking and holding times. - Assists RGM with facility maintenance and ensure health and safety standards are followed at all times. - Performs other duties as required by manager. Job Requirements and Essential Functions: - Strong preference for internal promote form Hourly Champion position. - Must be at least 18 years old. - Must have reliable transportation. - Able to do basic business math. - Able to stock shelves and coolers. - Able to oversee and manage subordinate employees and provide direction. - Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin. - Able to clean the parking lot and grounds surrounding the restaurant. - Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time. - Demonstrates a positive and enthusiastic attitude with co-workers. - Must pass background check criteria. Attendance - Understands posted work schedule and reports to work as scheduled, on time, in uniform and ready to begin tasks. Provides appropriate notice when unable to be at work. - Understands and uses approved time keeping system, including accurately recording all hours worked. Initiative and Energy - Acts without being told, goes beyond what is simply required and maintains a high activity level. This list of job duties and responsibilities is not all inclusive. Employees typically average 30+ hours a week, but hours may vary depending on the operational needs of the business. The company and/or restaurant management may change or add to these job duties and responsibilities at any time with or without prior notice. EEO - MRCO is an equal opportunity employer and prohibits discrimination and harassment of any kind. MRCO is committed to the principal of equal employment opportunity for all employees with a work environment free of discrimination and harassment. All employment decisions at MRCO are based on business needs, job requirements, and individual qualifications without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. MRCO will not tolerate discrimination or harassment based on any of these characteristics. MRCO encourages applicants of all ages (16 or older). Benefits - Competitive pay - Early Pay with the Rain App - Flexible schedule - Paid vacation time - Free meal during shift - Bonus Program - Career Path Opportunities - 401k and Health/Dental/Vision "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees."

Job Description Job Description About the Company: Founded in 1952 by Russell Pichette as Russell & Co. in Fall River, Massachusetts, Russco Inc. is one of the nation's leading specialty commercial general contractors. The company started with building and maintaining drive-in theaters and expanded to many other market sectors that now include retail, food and beverage, entertainment, healthcare, fitness, automotive, make-ready, and others. Russco performs 70% of their work outside of MA, with experience in construction in over 35 states. The Company's roots as a family business continue today with a focus on delivering quality projects through integrity while fostering relationships that transcend careers, companies, and industries. Some current and past clients include General Cinema, Patriot Cinemas, Foot Locker, Gap, Tesla, Starbucks, Warby Parker, LensCrafters, Sunglass Hut, Allbirds, Sephora, Under Armour, Williams Sonoma, Purple, Bed Bath & Beyond, Bose, Cava, Calvin Klein, The North Face, Victoria Secret, and many others. Job Summary: Reporting to the Manager of Estimating and Bidding, the Estimator is responsible for contributing to the creation of bids and estimates. The Estimator will be team focused, detail oriented, and understand methods and processes for estimating and deliver against those methods and processes. This role is critical to Russco as each project awarded drives our revenue. Essential Job Duties and Responsibilities: Review proposal specifications and drawings to determine scope of work and required contents of estimate. Ensure the preparation of detailed cost estimates for all phases of design and construction. Analyze architectural drawings, perform material takeoffs, obtain material pricing, and conform to specifications. Collects and analyzes data on all of the factors which may affect costs, such as materials, labor, location, duration of the project, utilities, etc. Develops an estimate for each project based on the site and building plan parameters and submits it to the Estimating Manager and collaborates with the team prior to submitting. Creates and maintain detailed bid documents. Develop & maintain positive relationships with the team, suppliers, sub-contractors and customers. Minimum Qualifications: 3 years experience estimating and/or Project Manager in the areas of construction and/or development and/or design in commercial construction 4-year degree in relevant field (construction management, engineering, architecture, etc) or commensurate experience An understanding of construction means and methods associated with the renovation and construction of retail/interior buildings and site-work related thereto. A working knowledge of civil, architectural, mechanical and electrical work. Technologically savvy: Microsoft Office, Apple (macOS/iOS), Timberline, Procore, etc Strong team player abilities and experience, with the ability to coordinate work on multiple facets of a project. Proficiency with spreadsheets, email, and other software used in the construction industry. A "Push" personality - biased toward action - constantly striving to be the best. Ability to analyze and track projects from origination to award. Excellent planning, communication, and analytic skills. An ability to switch focus when needed to deal with problems as they arise or to go after best-fit projects for the company Desired Experience: Desired experience in the areas of retail and/or restaurant and/or other high-end construction in the capacity of a general contractor and/or Owner's Rep and/or Consultant (engineer, architect, etc) Ideal Attributes: Positive attitude and team-focused Drive for extremely high standards and high comprehension of best-in-class customer service Able to give and receive candid feedback Understands deeply the importance of client relationships The following are some of the Company's competitive benefits available for full-time employees: Medical insurance: Company covers the employee premiums 100%, with the option for the employee to add dependents through payroll deduction and competitive plan rates. Dental and vision: competitive plans for employee and dependents through a payroll deduction. Profit sharing: after one year of service the Company will automatically contribute 3% of the employee's salary, with the option for the employees to add more through a payroll deduction. Holidays, vacation, sick time: seven company holidays, ten vacation days, five sick days annually. Tuition reimbursement: eligible for 50% reimbursement up to $1500 annually, and 100% up to $1500 annually for work-related certificates, after earning a B or equivalent. Employee Assistance Program The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons. RUSSCO is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or employee based on any legally-recognized basis, including, but not limited to: veteran status, uniformed service member status, race, color, religion, sex, pregnancy (including childbirth, lactation or related medical conditions), age (40 and over), national origin or ancestry, physical or mental disability, genetic information (including testing and characteristics) or any other consideration protected by federal, state or local law. Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and co-workers. Note to unsolicited Recruiters, Placement Agencies, and Similar Organizations : Russco does not accept resumes from agencies which it has not explicitly entered into an agreement for such services. Please do not forward any unsolicited communications or resumes related to any postings to our careers alias, through our website, or directly to any Russco employee. Russco will not pay fees to any third party agency or firm, and will not be responsible for any agency fees associated with unsolicited resumes. Any unsolicited communication or resumes received will be considered property of Russco.

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

Job Description Job Description Position Description: Maintaining accurate records of inventory. This includes handling of all paperwork. Verification of all received and shipped product and ensures that the inventory movements are accounted for in the company's warehouse management inventory software program. Responsibilities include but not limited to: • Responsible for accurately receiving and identifying materials at receipt and in the warehouse • Must ensure inventory accuracy at all times • Must be able to use a computer proficiently • Must be proficient with Microsoft Excel • Reconciles inventories to records and makes adjustments when necessary • Scheduling pickups and deliveries • Adhere to Good Distribution Practices, Policies and Procedures outlined in the Food Program • Assist with accounts receivable invoicing, if needed • Answering phone calls • Must promote teamwork and foster professionalism with all employees, internal and external customers • Ordering facility supplies • Coordinating customer services • Assist with on-site compliance requirements • Perform other duties as assigned Required Education, Experience, and Skills: • High school diploma or GED • Understanding of shipping and receiving processes and related equipment • High level of organization skills and ability to multi-task/prioritize • Ability to read shipping and receiving records/reports • Dependable attendance • Hard worker and team player • Good interpersonal and communication skills

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

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