Jobs in Walton Kentucky

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.  Must be able to work under conditions of extreme 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.

EQUIPMENT USED:

"Pizza Wheel".  This is a device with a wooden handle and a round stainless steel blade similar to a wheel that is used to cut certain types of pizzas.

"Rocker Knife".  This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.  It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza.

"Make Table".  An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.  Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.

"Cut Table".  A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.

"Oven".  A power driven device operating at high temperatures used to bake food products.

"Dough Proofer".  A metal cabinet heated to approximately 95 degrees Fahrenheit in which panned dough is placed to obtain the correct rise in the dough.

"Three Compartment Sink".  A stainless steel sink, separated into three compartments to wash, rinse, and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.

"Portion Cups".  These are volumetric cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.

"Scales".  This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"Pan Separators".  These are metal or plastic items, round in shape, of varying diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.

"Dough Perforator".  This is a tool consisting of a handle attached to a small wheeled drum that is dotted with plastic protrusions.  It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.

"Spoon".  A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.

"Pan".  A round metal device with a raised edge for holding dough prior to topping and baking.

"Walk-in".  A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.  Compartment may be sufficiently cold to freeze items.

"Freezer".  A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.

"Cutting Board".  This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products.

"Reach in".  A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.

"Scraper Block".  A device with a stainless steel blade and a wooden handle in a rectangular shape used to scrape the make table/cut table surfaces off for cleaning.

"Prep Table".  A table about 34 to 36 inches high, with a stainless steel top.  The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

"Kitchen Utensils".  Such as knives, spoons, spatulas, etc.

"Miscellaneous Items".  Such as carryout boxes, delivery pouches, hand towels, etc.

"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.

PLACES WHERE WORK IS PERFORMED:  This work is performed on the employer's premises, in the kitchen area.  This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

TITLE:  Shift Leader (SL)

PURPOSE OF THE POSITION:  The person holding this supervisory position is considered a part time team member and is responsible and accountable for:  the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.  The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.  In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

ESSENTIAL FUNCTIONS:  The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.  These accountabilities are organized according to our six Key Result Areas.

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' supervisors, which relate to the restaurant.  The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.

I. PROFITABILITY

A.Planning

1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.

2.Achieves planned/budgeted profits, as communicated by the RGM.  This involves:

- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

B.Policies:  Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.

C.Manages and Controls Cash:  In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.

1. Performs Banking Transactions

- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.

D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.

1. Establishes the correct number of cash drawers.  Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.  Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.  This requires due diligence on the part of the managers.

E.Assists the RGM in Managing and Controlling Cost of Sales:  The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.   This includes these processes:

1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.

2.Properly accepts deliveries and properly stores inventory items used in the restaurant.  This involves these processes:

- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. 
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.  Weight of items varies from 10 to 50 pounds.  Full load on two-wheeled hand truck may exceed 500 pounds.  Generally, ensures that more than one person is available to perform this task. 
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.

3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.

4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.

5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.

6.Assures the correct order entry procedures are followed by all order takers.

7.Assures compliance with team member consumption policies.

8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.

9.Communicates goals to team members and follows up with team members to ensure goals are being met.

10.The following tools are used to aid in controlling Cost of Sales:

- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report

F.Assists the RGM in Managing and Controlling Cost of Labor:  Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.  This includes these processes:.

1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.  Updates team member records as needed.

2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly    clock in at the beginning of their shift and clock out at the end of their shift.

3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.

4. Assuring the man-hours used for opening and closing the restaurant do not exceed   established targets.

5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.

6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.

7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.

8.Eliminating overtime hours for team members who are paid on an hourly basis.

9.Eliminating supplemental tip credit pay.

10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:

- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including:  products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.

11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.

12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.

G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.

2. Assuring a comfortable environment for customers.

3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.

4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.  Complaints may be received in person, by phone, or in writing.  Consult with the RGM if the customer is not satisfied with your suggested resolution.

- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer

5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

B. Ensures customers receive prompt, quality service.  This includes:

1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers   frequently to see if there is anything else needed. 
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.

C.Ensures quality ingredients are used to prepare all products.  This includes:

1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.

D. Ensures quality products, which includes:

1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.

E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:

1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.

F.Implements new or approved changes in policies, procedures and/or operation standards.  This involves:

1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.

III.PEOPLE

A.Maintains positive team member relations and a positive and productive workplace, which involves:

1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.

B. Assists the RGM with managing the size and quality of staff.  The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:

1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.  Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.

C.Assisting the RGM in training newly hired team members and team members preparing for promotions.  This involves:

1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of:  (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."

D. Manages team member performance and supervises work.  This includes:

1.Utilizing Coaching for Results, which includes:

- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist. 
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.

2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.

E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.  This includes:

1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.

F. Assists RGM with personnel administration functions, which includes:

1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.

IV. MARKETING

A.Implements marketing programs to increase business.  This includes:

1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.

V. FACILITIES

A.Maintains a quality environment for our customers and team members.  This includes:

1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.  
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

VI. ADMINISTRATION

A.Effectively manages time, allocating an appropriate amount to each Key Result Area.

B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.

C.If requested by the RGM, orders inventory items used in the restaurant.  This involves these processes:

1. Review of the Inventory on Hand is performed.  The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.  The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.

D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.  This involves these processes:

1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.

E.If requested by the RGM, prepares the weekly labor schedules.  This involves these processes:

1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week.  The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.  Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.

F.Performs daily accounting procedures.  This includes these processes:

1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.

G.If requested by the RGM, performs weekly accounting procedures.  This includes these processes:

1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.

H.Meets all deadlines and assures that subordinates meet their deadlines.

I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.

J.Maintains and updates required files, manuals, and reports.

NON-ESSENTIAL FUNCTIONS:  The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.  However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.

A.Receives and stores inventory items used in the unit.  This involves these processes:

1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.  Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.  Weight of items varies.  Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.

MINIMUM QUALIFICATIONS/REQUIREMENTS:  The following are the qualifications and minimum requirements necessary for a person to perform this job.

A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.

B.Valid driver's license, insurance and automobile.  Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.  Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.

C.Able and willing to travel.  Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.  Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.

D.Telephone (cellular or land line) at residence.  There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.

E.Sufficient physical agility to perform the functions of the position. This includes these processes:

1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills.  Position involves communicating with team members, superiors and customers.  
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.  The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.

F.Ability to maintain a state of self-composure under conditions of stress and anxiety.  Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.  Person in this position must be able to function effectively under these conditions.

G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.

H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.  Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.

I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.  As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.  Also necessary in order to train new team members in this function.

J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.  Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.  Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.

EQUIPMENT USED:

Standard restaurant office equipment such as calculator, telephone, and computer.

"Pizza Wheel".  This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.

"Rocker Knife".  This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.  It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.

"Vegetable Chopper".  This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.

"Crock".  A generic term used to describe a variety of containers used to hold food items served on a salad bar.  Knives, spoons, spatulas and other common utensils.

"Make Table".  An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.  Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.

"Cut Table".  A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.

"Oven".  A power driven device operating at high temperatures used to bake food products.

"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 drain, dry and are sorted for storage.

"Dough Proofer".  A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.

"Three Compartment Sink".  A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.

"Pan Gripper".  This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.

"Portion Cups".  These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.

"Scales".  This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"Pan Separators".  These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.

"Dough Perforator".  This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.  It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.

"Cutting Board".  This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.

"Reach In".  A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.

"Scraper Block".  A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.

"Prep Table".  A table about 34 to 36 inches high, with a stainless steel top.  The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

“Kitchen and Dining Utensils".  Such as knives, spoons, spatulas, etc.

"Plates, Bowls, Mugs, Tumblers".  and other items to serve food and beverages to customers.

"Spoon".  A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.

"Pan".  A round metal device with a raised edge for holding dough prior to topping and baking.

"Walk-in".  A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.  Compartment may be sufficiently cold to freeze items.

"Freezer".  A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.

"Ice Machine".  A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.

"Soda Dispenser" (pop machine).  A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).

"Point of Sale Computer".  Electronic device used in tracking orders, inventory, payroll information.  Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.

"FMS"  Field Management System.  Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.

Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.

Serving tray, ticket book, bus tub, flatware and other small items.

Note:  Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.

PLACES WHERE WORK IS PERFORMED:  This work is performed on the employer's premises.  Location of premises may vary throughout the employer's Company.  This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

Pizza Hut
- Walton is looking for a Restaurant Cook to join our team in Walton, KY.

This position is full time or part time.

The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements.

As a restaurant cook at Pizza Hut
- Walton you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions.

You will also determine food and supplies needed to keep the kitchen running and stocked during service.

Cooks make sure that proper health procedures are followed.

You should maintain or exceed standards of appearance, cleanliness, hygiene, and health.

Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial.

High school diploma or equivalent preferred but not mandatory.

Food Handlers certification or willingness to obtain.

Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut
- Walton.

Job Summary

The Quality Supervisor at Jabil Inc. is responsible for overseeing and ensuring the consistent application of quality control processes and standards within manufacturing operations. This role focuses on maintaining high product quality, driving continuous improvement initiatives, and leading a team of quality technicians.

Job Responsibilities

* Supervise, train, and mentor a team of quality inspectors and technicians, ensuring adherence to quality procedures and safety protocols.
* Implement and maintain Jabil's Quality Management System (QMS) in accordance with internal standards, customer requirements, and relevant industry regulations (e.g., ISO, AS9100, IATF 16949 as applicable).
* Monitor and analyze key quality metrics, identifying trends, root causes of defects, and areas for process improvement.
* Lead problem-solving activities using methodologies such as 8D, 5 Whys, and Fishbone diagrams to address non-conformances and implement corrective and preventive actions (CAPA).
* Conduct internal audits and support external audits to ensure compliance with quality standards and drive closure of audit findings.
* Collaborate cross-functionally with production, engineering, supply chain, and customer service teams to resolve quality issues and enhance product reliability.
* Manage the disposition of non-conforming materials and products, ensuring proper documentation and segregation.
* Develop and revise quality documentation, including work instructions, control plans, and inspection procedures.
* Participate in new product introduction (NPI) activities, including design reviews, process validation, and first article inspection (FAI).
* Drive a culture of quality awareness and continuous improvement throughout the manufacturing facility.

Job Qualifications

* Bachelor's degree in Engineering (e.g., Industrial, Mechanical, Electrical), Quality Management, or a related technical field.
* Minimum of 3-5 years of experience in a quality assurance or quality control role within a manufacturing environment, preferably in electronics manufacturing services (EMS), medical devices, automotive, or aerospace.
* Proven experience in a supervisory or team lead capacity, demonstrating strong leadership and team development skills.
* In-depth knowledge of Quality Management Systems (QMS) such as ISO 9001, AS9100, IATF 16949, or ISO 13485.
* Proficiency in quality tools and methodologies, including SPC, MSA, FMEA, 8D, Lean, and Six Sigma principles. Green Belt or Black Belt certification is a plus.
* Strong analytical and problem-solving skills with the ability to interpret complex data and drive effective solutions.
* Excellent communication (written and verbal) and interpersonal skills, with the ability to effectively interact with all levels of the organization and external stakeholders.
* Proficient in Microsoft Office Suite (Excel, Word, PowerPoint) and experience with quality management software (e.g., ERP systems, QMS software).
* Ability to work in a fast-paced manufacturing environment and adapt to changing priorities.

SUMMARY
Lead and Direct all workcell test engineering staff in operating within area of assigned responsibilities with a high level of efficiency, integrity and enthusiasm, striving to achieve excellence in all endeavors. Design, develop and maintain test procedures, tester hardware and software for electronic circuit board production.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

LEADERSHIP AND MANAGEMENT RESPONSIBILITIES

Recruitment and Retention:
· Recruit and interview Test Engineers and technicians.
· Communicate criteria to recruiters for Test Engineer III position candidates.
· Coach Test Engineers in the interviewing/hiring process.
· Monitor team member turnover; identify key factors that can be improved; make improvements.

Employee and Team Development:
· Identify individual and team strengths and development needs on an ongoing basis.
· Create and/or validate training curriculum in area of responsibility.
· Coach and mentor Test Engineering staff to deliver excellence to every internal and external customer.

Performance Management:
· Establish clear measurable goals and objectives by which to determine individual and team results (i.e. operational metrics, results against project timelines, training documentation, attendance records, knowledge of operational roles and responsibilities, personal development goals).
· Solicit ongoing feedback from Test Engineering Manager, Workcell Manager (WCM), Business Unit Director (BUD), peers and team member on team member's contribution to the Workcell team. Provide ongoing coaching and counseling to team member based on feedback.
· Express pride in staff and encourage them to feel good about their accomplishments.
· Perform team member evaluations professionally and on time.
· Drive individuals and the team to continuously improve in key operational metrics and the achievement of the organizational goals.
· Coordinate activities of large teams and keep them focused in times of crises.
· Ensure recognition and rewards are managed fairly and consistently in area of responsibility.

Communication:
· Provide communication forum for the exchange of ideas and information with the department.
· Organize verbal and written ideas clearly and use an appropriate business style.
· Ask questions; encourage input from team members.
· Assess communication style of individual team members and adapt own communication style accordingly.

SUPERVISORY RESPONSIBILITIES

Business Strategy and Direction:
· Know and understand the campus strategic directions.
· Define, develop and implement test engineering strategies, which contribute to the campus strategic directions.
· Provide regular updates to Test Engineering Manager on the execution of the strategy.

Cost Management:
· Identify creative ways to reduce cost by streamlining processes and systems (i.e. modification of responsibilities or consolidation of tasks, elimination of non-value-added processes, or complete re-engineering of processes and systems).
· Utilize tools to monitor departmental cost and cost trends, striving continuously to improve value.
· Provide feedback to Test Engineering Manager on cost and cost trends.

TECHNICAL MANAGEMENT RESPONSIBILITIES

· Lead the workcell team (assigned to customer) as a Lead Project Engineer.
· Communicate all aspects of design and development to customer's engineering staff.
· Perform duties, which involve conventional engineering practices that may include a variety of complex duties from ICT, FVT, ESS to System level test.
· Assign Test Engineers to customer Workcells.
· Monitor the performance of each Workcell, with regards to test, giving guidance to ensure continuous improvements.
· Manage the engineering test function for standard and/or custom devices.
· Identify and evaluate test procedures and test equipment required to perform quality checks.
· Manager equipment and product test performance and make recommendations for changes in the testing process.
· Develop special test equipment and software text programs as required for the successful completion of project.
· Develop customer setup training program for new product testing procedures.
· Lead and implement training and assist test engineers.
· Explore new avenues and test technologies for quality improvements on product assigned.
· Perform detailed analysis on test quality of product assigned, identify trends and spearhead corrective actions.
· Monitor, through assigned test engineer, all NPI activities.
· Adhere to all safety and health rules and regulations associated with this position and as directed by supervisor.
· Comply and follow all procedures within the company security policy.

MINIMUM REQUIREMENTS
Bachelors of Science in Electronics or Electrical Engineering from a college or university and ten years experience.

JOB SUMMARY

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Supports the Test Engineer in the development and commission of test solutions executing the test qualification of the fixture and program as per the specific system qualification process.
· Responsibility for providing the deliverables to support the solution in production to both the Test Support Function and Manufacturing Operations.
· Assists in the build and manufacture of testers, fixtures and environmental tooling as required to meet the customer expectations.
· The Technician Engineer provides the interface to the Test Support function providing comprehensive documentation and training for all test solutions implemented.
· Provides the interface to the Manufacturing function providing comprehensive documentation and coordinating training and education for all test operations implemented.
· Through working with the Test Support function monitor and contribute to the improvement of Test Yields, Efficiency, Intermittencies and Uptime providing accurate reporting and clear targets for improvement.
· In conjunction with the Test Engineer strives to consistently upgrade the test process balancing cost, coverage with the goal of providing an optimized and cost efficient test process.
· Works closely with manufacturing and test support to ensure prioritization of support activities. He/ She will be responsible for coordinating the timetable for test readiness based on the weekly production schedule through the appropriate Test Support staff.
· May perform other duties and responsibilities as assigned.
JOB QUALIFICATIONS
KNOWLEDGE REQUIREMENTS

· Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
· Ability to define problems, collect data, establish facts, and draw valid conclusions.
· Ability to operate a personal computer including using a Windows based operating system and related software.
· Advanced PC skills, including training and knowledge of Jabil's software packages.
· Ability to write simple correspondence. Read and understand visual aid.
· Ability to apply common sense understanding to carry out simple one- or two-step instructions.
· Ability to deal with standardized situations with only occasional or no variables.
· Ability to read and comprehend simple instructions, short correspondence, and memos.
· Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
· Ability to compute rate, ratio, and percent and to draw and interpret graphs.

Pizza Hut
- Walton is looking for a full time or part time Store Supervisor for our location in Walton, KY.

As a Store Manager, you will assist the General Manager in managing the operations and staff on a day to day basis, including the execution of all company policies, procedures, programs and systems.

The store supervisor also ensures compliance with all Federal, State and local laws and ethical business practices.

You will be actively involved in the selection, orientation and training of crew members at Pizza Hut
- Walton.

Qualified Store Supervisor candidates will have previous experience in restaurants or managing teams.

You should love working with people and be a team leader.

This role is full time or part time.

We are hiring immediately, so submit your application today!

IMMEDIATE OPENINGS! Come for a job and stay for a career! Federal Express Corporation (FEC) is part of the rapidly growing warehouse and transportation sector that helps keep America, and our economy, moving.

Be part of a winning team and workplace community that cares about who you are as an individual, and your safety in the workplace.

Perks and Benefits at Federal Express Corporation (FEC): Competitive wages beginning at $20.25 per hour paid weekly for both full and part time opportunities $5,250 tuition reimbursement every year with no lifetime cap! All employees are eligible for this awesome benefit on their first day of employment! Generous paid time off program – work your way up to 5 weeks of PTO a year! Medical, dental and vision benefits after a short waiting period.

Flexible scheduling that helps balance your work and personal life.

Valuable employee discounts on things like cell phone plans, electronics, cars and restaurants.

Free Purple Pathways career development program for all Federal Express Corporation (FEC) employees.

Paid parental leave for both moms and dads! Employee networks, and diversity, equity and inclusion programs available for all employees.

What you can expect at Federal Express Corporation (FEC): Fast paced and physical warehouse work – why pay for a gym membership when you can get paid while working out? Warehouse duties include loading, unloading, and sorting of packages of various sizes.

Part time Federal Express Corporation (FEC) employees work one shift a day; full time Federal Express Corporation (FEC) employees work two shifts.

Shift lengths vary based on package volume – generally part time employees work between 3 and 6 hours a day.

Full time employees can expect to work between 6 and 10 hours.

Overtime paid after 40 hours a week.

Pay Range: Upto $21.25/hr. Additional Posting Information: $1 EEO Statement Federal Express Corporation is an Equal Opportunity Employer including, Vets/Disability.

Reasonable accommodations are available for qualified individuals with disabilities throughout the application process.

Applicants who require reasonable accommodations in the application or hiring process should contact .

Applicants have rights under Federal Employment Laws: Know Your Rights Pay Transparency Family and Medical Leave Act (FMLA) Employee Polygraph Protection Act E-Verify Program Participant: Federal Express Corporation participates in the Department of Homeland Security U.S.

Citizenship and Immigration Services' E-Verify program (For U.S.

applicants and employees only).

Please click below to learn more about the E-Verify program: E-Verify Notice ( bilingual ) Right to Work Notice ( English ) / ( Spanish )

JOB SUMMARY

Oversee production processes and assists Supervisor in establishing production priorities for products in keeping with effective operations and cost factors. ESSENTIAL DUTIES AND RESPONSIBILITIES · Confers with management personnel to establish production and quality control standards. Also assists in obtaining data regarding types, quantities, specifications, and delivery dates of products ordered. Helps to minimize excessive material on production floor.
· Assists in the coordination of production activities with procurement, maintenance, and quality control activities to obtain optimum production and utilization of human resources, machines, and equipment.
· Reviews and discusses production, quality control, maintenance, and operational reports to determine causes of nonconformity with product specifications, and operating or production problems with production supervisors.
· Assists in the minimization of scrap and materials request order (MRO) usage. Ensures that each workstation has a clean operating area. Assists in the implementation of operating methods and procedures designed to eliminate operating problems and improve metrics.
· Monitors all production metrics and completes monthly “report card”. Seeks continued improvement in lowering line and plant defects per million (DPM).
· Ensures that line employees read, understand and adhere to appropriate policies and procedures. Ensures proper stocking and availability of operation supplies and equipment.
· Assists in monitoring the SPC system to fix repetitive and recognize problems immediately. Compiles, stores, and retrieves production data.
· May perform other duties and responsibilities as assigned. JOB QUALIFICATIONS
KNOWLEDGE REQUIREMENTS · Strong knowledge of global and regional logistics operations and industry.
· Strong proficiency in determining logistics requirements to enable company’s business goals and objectives with ability to devise and implement strategy to achieve targets.
· Strong financial and analytical ability. Proficiency in managing business analytics to determine optimum company footprint.
· Strong knowledge of international direct and indirect taxes as well as global customs regimes.
· Proven track record of successful change management accomplishments, implementing and management continuous productivity and cost reduction programs.
· Strong and convincing communication skills.
· Proficiency in use of personal computers, Microsoft Office products (Excel, Word and PowerPoint) and e-mail skills required. EDUCATION & EXPERIENCE REQUIREMENTS · Bachelor’s degree or equivalent preferred.
· At least 2 years experience.
· Or a combination of education, experience and/or training.

Job Summary

The Quality Engineer II plays a key role in ensuring product and process quality throughout the product lifecycle. This position involves applying quality engineering principles to prevent defects, improve manufacturing processes, and maintain compliance with established standards.

Job Responsibilities

- Develop, implement, and maintain quality control plans and procedures for new and existing products.

- Conduct root cause analysis for product non-conformances and process deviations, implementing effective corrective and preventive actions (CAPA).

- Perform statistical analysis of quality data to identify trends, opportunities for improvement, and risks.

- Participate in design reviews, process validations, and manufacturing readiness reviews to ensure quality requirements are met.

- Collaborate with cross-functional teams (e.g., R&D, Manufacturing, Supply Chain) to integrate quality into product development and production.

- Support internal and external audits, ensuring compliance with ISO standards, customer specifications, and regulatory requirements.

- Develop and deliver quality training to manufacturing personnel and other stakeholders.

- Review and approve engineering changes, ensuring their impact on product quality is assessed and controlled.

- Drive continuous improvement initiatives using methodologies such as Six Sigma, Lean Manufacturing, and FMEA.

- Document and report on key quality metrics and performance indicators.

Job Qualifications

- Bachelor's degree in Engineering (e.g., Mechanical, Electrical, Industrial, Manufacturing) or a related technical field.

- 3-5 years of experience in a Quality Engineering role within a manufacturing environment.

- Strong understanding of quality management systems (e.g., ISO 9001, AS9100, ISO 13485 depending on industry).

- Proficiency in statistical process control (SPC), measurement system analysis (MSA), and other quality tools.

- Demonstrated experience with root cause analysis methodologies (e.g., 8D, 5 Why, Fishbone diagrams).

- Excellent analytical, problem-solving, and decision-making skills.

- Strong communication and interpersonal skills, with the ability to effectively collaborate with diverse teams.

- Ability to read and interpret technical drawings and specifications.

- Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).

- ASQ certifications (e.g., CQE, CSSBB) are a plus.

JOB SUMMARY

Oversee production processes and assists Supervisor in establishing production priorities for products in keeping with effective operations and cost factors.

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Confers with management personnel to establish production and quality control standards. Also assists in obtaining data regarding types, quantities, specifications, and delivery dates of products ordered. Helps to minimize excessive material on production floor.
· Assists in the coordination of production activities with procurement, maintenance, and quality control activities to obtain optimum production and utilization of human resources, machines, and equipment.
· Reviews and discusses production, quality control, maintenance, and operational reports to determine causes of nonconformity with product specifications, and operating or production problems with production supervisors.
· Assists in the minimization of scrap and materials request order (MRO) usage. Ensures that each workstation has a clean operating area. Assists in the implementation of operating methods and procedures designed to eliminate operating problems and improve metrics.
· Monitors all production metrics and completes monthly “report card”. Seeks continued improvement in lowering line and plant defects per million (DPM).
· Ensures that line employees read, understand and adhere to appropriate policies and procedures. Ensures proper stocking and availability of operation supplies and equipment.
· Assists in monitoring the SPC system to fix repetitive and recognize problems immediately. Compiles, stores, and retrieves production data.
· May perform other duties and responsibilities as assigned.

JOB QUALIFICATIONS
KNOWLEDGE REQUIREMENTS

· Strong knowledge of global and regional logistics operations and industry.
· Strong proficiency in determining logistics requirements to enable company’s business goals and objectives with ability to devise and implement strategy to achieve targets.
· Strong financial and analytical ability. Proficiency in managing business analytics to determine optimum company footprint.
· Strong knowledge of international direct and indirect taxes as well as global customs regimes.
· Proven track record of successful change management accomplishments, implementing and management continuous productivity and cost reduction programs.
· Strong and convincing communication skills.
· Proficiency in use of personal computers, Microsoft Office products (Excel, Word and PowerPoint) and e-mail skills required.

EDUCATION & EXPERIENCE REQUIREMENTS

· Bachelor’s degree or equivalent preferred.
· At least 2 years experience.
· Or a combination of education, experience and/or training.

Jabil is a product solutions company providing comprehensive design, manufacturing, supply chain and product management services. Operating from over 100 facilities in 29 countries, Jabil delivers innovative, integrated, and tailored solutions to customers across a broad range of industries and end-markets, such as automotive, consumer lifestyle and wearable tech, defense and aerospace, connected home and building, industrial and energy, enterprise and infrastructure, healthcare, mobility, packaging and printing.

How will you make an impact?

- As a Site Reliability Technician within Jabil’s Cloud Test Software Development team, you will directly contribute to the daily operations and development of our Cloud Test Platform Infrastructure deployed at multiple production facilities worldwide.

Working Hours:

- 12 HOUR SHIFT

- 6 AM TO 6 PM

- Sunday, Monday, Tuesday, Alternating Wednesdays

What will you do?

- As the Site Reliability Technician, you will provide the first line response to production issues including but not limited to outages, end user performance, change management, monitoring, improving the efficiency and usability of production test infrastructure and applications, and ensuring all site test infrastructure software and hardware is maintained with the latest updates to ensure high levels of performance and reliability.

How will you get here?

- Sustaining support and maintenance for the manufacturing server (L10) and rack (L11-L12) level test software and infrastructure deployed at our production facilities.

- Support the site’s manufacturing server (L10) and rack (L11-L12) current test infrastructure as well as future expansion planning, deployments, and assembly.

- Maintain manufacturing server (L10) and rack (L11-L12) test infrastructure documentation of installations, upgrades, and management.

- Communicate manufacturing test infrastructure enhancements while providing insights based on site operations and uptime challenges.

- Support manufacturing test incident response, analysis, and corrective actions for the site operations.

- Participate in closed loop analysis/responses to factory test failures.

- Perform scheduled preventive maintenance on the test infrastructure, including MDF, IDF, and SUT TORs

Experience:

- Experience in the following programming/scripting languages:

- Python,

- Java,

- BASH,

- C, C++, experience a plus

- Understanding of Linux fundamentals:

- CentOS

- Ubuntu

- Familiarity with hardware and API solutions for controlling, managing and stressing L10 devices (servers, network and storage SSDs, NVMe):

- IPMI,

- Redfish,

- mprime,

- FIO,

- Linpack,

- ptugen,

- memtester

- Familiarity in the creation and configuration (DHCP, PXE boot, nginx) of Virtual Machines (VMs) using VMWare is a plus.

- Experience with leading edge networking systems, hardware, software, and protocols including but not limited to enterprise ethernet datacenter switching/routing L1, L2, and L3 (BGP, DHCP Relay, ECMP). Arista CloudVision is a plus.

- Experience with networking systems, hardware, software, and protocols including but not limited to enterprise ethernet datacenter switching/routing (L1 – L3). · Demonstrated systematic problem-solving capability, coupled with effective communication skills and a sense of ownership and drive.

What Can Jabil Offer You?

Along with growth, stability, and the opportunity to be challenged, Jabil offers a competitive benefits package that includes:

- Medical, Dental, Prescription Drug, and Vision Insurance with HRA and HSA options

- 401K Match

- Employee Stock Purchase Plan

- Paid Time Off

- Tuition Reimbursement

- Life, AD&D, and Disability Insurance

- Commuter Benefits

- Employee Assistance Program

- Pet Insurance

- Adoption Assistance

- Annual Merit Increases

- Community Volunteer Opportunities

PilotCBP Air Interdiction Agent

NEW RECRUITMENT AND RETENTION INCENTIVES!

Air and Marine Operations (AMO), a component of U.S. Customs and Border Protection (CBP), offers skilled Pilots interested in law enforcement an opportunity to work with an elite team of highly trained professionals whose camaraderie, pride, and purpose are hallmarks of their daily mission to protect America.

If you are looking for an exciting and rewarding career with excellent pay, exceptional federal benefits and job stability, now is the time to make your move: become an Air Interdiction Agent. AMO is actively recruiting for these full-time security-based opportunities with a streamlined application process. Notably, seasoned pilots and those with military training are in demandAPPLY TODAY!

DONT FORGET TO CHECK OUT THE INCENTIVES SEE SALARY SECTION BELOW!

Duty Locations

Locations are offered based on operational requirements, mission requirements, and critical agency hiring needs as determined by AMO. You must be willing to work at any duty location within the region you select to include but not limited to the following:

Southeast Region:Homestead, FL and CAMB:Aguadilla, PR

Southwest Region: Tucson and Yuma, AZ; San Diego, CA; El Paso, Laredo, and McAllen, TX

NASOC UAS locations:Sierra Vista, AZ; San Angelo, TX

Duties and Responsibilities

As an Air Interdiction Agent (AIA) you will perform aviation-based law enforcement operations for the detection, prevention, interdiction, and apprehension of terrorists, terrorist weapons, and other contraband and persons from illegally entering or attacking the United States. Typical duties include:

• Conducting air patrol, surveillance, and pursuit activities related to the interdiction of smuggled contraband via land vehicles, aircraft, or vessels.
• Monitoring behavior patterns and activities of suspect persons, vehicles, or vessels believed to be engaged in illegal activities.
• Collecting, refining, and analyzing strategic and tactical intelligence.
• Supporting search and rescue and humanitarian efforts.

Salary and Benefits

Begin your career as an Air Interdiction Agent (AIA) and make up to $85,270 to - $110,846 per year based on your qualifications for the GS-11 grade level and possible extra compensation based on your duty location (see below).

Recruitment Incentive:New hires may be eligible to receive a one-time Recruitment Incentive payout of $10,000 after completing Federal Law Enforcement Training Academy (FLETC) (1 year service agreement will need to be completed) (Recruitment Incentive is only available to new Federal employees as described in 5 CFR 575.102. Eligibility will be determined by Human Resources.)

Your starting salary will include Special Salary Rate (SSR); Law Enforcement Availability Pay (LEAP); Recruitment Incentive; and Retention Incentive.

This career ladder position has a grade level progression of GS-11, GS-12, and GS-13. You may be eligible for a promotion to the next higher grade level automatically (without re-applying) once you complete 52 weeks at each grade level (with supervisor approval).

Example of annual compensation for the first three years at our new-hire locations which are currently authorized to receive LEAP (amounts below include the SSR + LEAP).

• GS-11, 1st year annual pay - $106,588
• GS-12, 2nd year annual pay - $127,754
• GS-13, 3rd year annual pay - $151,918

Example of annual compensation for the first three years at our new-hire locations which are currently authorized to receive a 10% Retention Incentive (amounts below include the SSR + LEAP + 10% Retention Incentive UAS Sites: Sierra Vista, AZ; Grand Forks, ND; San Angelo, TX).

• GS-11, 1st year annual pay - $115,115
• GS-12, 2nd year annual pay - $137,974
• GS-13, 3rd year annual pay - $164,071

Example of annual compensation for the first three years at our new-hire locations which are currently authorized to receive a 25% Recruitment Incentive (amounts below include the SSR + LEAP + 25% Recruitment Incentive CAMB location only; Aguadilla, PR).

• GS-11, 1st year annual pay - $127,906
• GS-12, 2nd year annual pay - $153,305
• GS-13, 3rd year annual pay - $182,302

Retention Incentive: Retention Incentive is contingent on eligibility. Eligibility will be determined by Human Resources.

• RI: Retention Incentive (25% for UAS Sites, Sierra Vista, AZ, Grand Forks, ND, San Angelo, TX)

• RI: Retention Incentive (25% for Key West, FL)

RI: Retention Incentive (25% for Caribbean Air and Marine Branch (CAMB) and subordinate locations)

Air Interdiction Agents are eligible to select from an array of federal employment benefits that include health, dental and other insurance plans, a generous annual and sick leave program, and participation in the Thrift Savings Plan, a retirement plan akin to a traditional and ROTH 401(k) offering.

Qualifications

Experience:You qualify for the GS-11 grade level if you possess one (1) year of specialized professional aviation experience performing duties such as:

• Flying as a Pilot-in-Command or sole manipulator in an airplane and helicopter in all environments of flight, including night, poor weather, unfavorable terrain, low altitudes, or speed.
• Evaluating information rapidly and making judicious decisions promptly during in-flight operations.
• Developing strategies and coordinating aircraft and ground assets.
• Using information systems and databases to conduct information surveys, queries, update files and disseminate information.
• Experience may include Operation of an aircraft as Captain, Pilot in Command, Aircraft Commander, First Officer, Certified Flight Instructor, Second in Command, or Co-pilot.

Hiring Minimums:

Certification & Ratings: A current FAA Commercial or ATP Pilot Certification with one of the following ratings:

• Dual Rated: Airplane (Single-engine land or multi-engine land) with instrument rating AND Rotorcraft Helicopter with instrument rating.
• Airplane Rated: Airplane (Single-engine land or multi-engine land) with instrument.
• Helicopter Rated: Rotorcraft Helicopter with instrument rating.
• Equivalent military rating of the above at the time of application (eligibility based on military flight experience must provide official orders, forms or logbooks showing their status as a rated military pilot).

Flight Hours: Pilot Enter on Duty minimums are 1500 flight hours; (up to 500 hours can be waived, reducing the pilot enter on duty minimums to 1000 hours.

250 Pilot-in-Command hours; 75 Instrument hours; 75 Night hours (Flight Hour Waiver available, see Required Documents); and 100 Flight hours in the last 12 months This qualification requirement is currently being waived by OPM through August 5, 2025.

FAA Class 2 medical required for assessment dated within the last 12 calendar months; FAA Class 1, FAA Class 2 or Military medical flight clearance dated within the last 12 months qualifies to start the pre-employment process for the AIA position.

Apply at 750 hours total time: Applicants applying at 750 flight hours are required to obtain at least 1,000 flight hours (depending on the number of hours approved for a waiver) at their own expense before being able to attend the 3-part flight assessment. Applicants must still meet 250 Pilot-in-Command, 75 instrument, and 75-night hours (100 flight hours in the last 12 months. This qualification requirement is currently being waived by OPM through August 4, 2026)

UAS Flight Hours:Applicants may include UAS Predator A (MQ-1), Predator B (MQ-9) flight hours and Predator A (MQ-1), Predator B (MQ-9) or predator-based flight hours. These hours may be credited towards satisfying the ""Total flight time"" 1,500 flight hour requirement only. UAS hours do not count towards the 250 flight hours as a Pilot in Command, 75 flight hours Instrument, and 75 flight hours Night. Flight hour logbooks will be required at the time of your Flight Assessment for verification.

Other Requirements

Citizenship: You must be a U.S. Citizen to apply for this position.

Residency: You must have had primary U.S. residency (includes protectorates as declared under international law) for at least three of the last five years.

Age Requirement: Provisions of Public Laws 93-350 and 100-238 allow the imposition of a maximum age for initial appointment to a primary Law Enforcement Officer position within the Department of Homeland Security (DHS). In accordance with DHS Management Directive 251-03, the ""day before an individual's 37th birthday"" is the maximum age for original appointment to a position as a primary law enforcement officer within DHS. The age requirement is also necessary to ensure that you are able to complete the 20 years of applicable service for retirement.

NOTE: The Commissioner of CBP has approved a temporary increase in the maximum allowable age to 40 for original placement into an Air Interdiction Agent position.

Age Waiver: Creditable law enforcement officer service -Covered by Title 5 U.S.C. 8336(c) or Title 5 U.S.C. 8412(d), or creditable service covered by Title 5 U.S.C. 8401(36) (as a Customs and Border Protection Officer) on or after July 6, 2008, may be applied toward the maximum age requirement. This age restriction may not apply if you are currently serving in a federal civilian (not military) law enforcement position covered by Title 5 U.S.C. 8336(c) or Title 5 U.S.C. 8412(d).

Veterans' Preference Eligibility: To ensure compliance with statutes pertaining to the appointment of preference eligible veterans as determined by the Merit Systems Protection Board in its decisionIsabellav.Dept of State,the maximum age for original appointment articulated above shall not apply to the hiring of individuals entitled to veterans' preference eligibility under 5 U.S.C. 3312. You must submit proof of Veteran's Preference (DD-214 Member 4 Copy) at the time of application.

Training:This position has a training requirement. You may be required to successfully complete the training requirement as a condition of employment. Failure to successfully complete the required course(s) of training in accordance with CBP standards and policies will result in placement into either a former or different position, demotion, or separation as determined by management and appropriate procedures.

Travel Required: You may be expected to travel for this position based on operational needs.

How to Apply

There Are Three Ways to Apply to Become an Air Interdiction Agent:

• Fill out theAir Interdiction Agent applicant checklistand email it to a recruiter at along with a copy of your resume; OR

• Apply onUSAJOBS;OR

• Apply onAirline Apps.

Stay Updated Opt into CBPs talent repository (highly recommended) by selecting the Contact a Recruiter button. For Position of Interest select Air and Marine Operations, Air Interdiction Agent, then complete the pre-screening questions. Youll receive monthly emails with information about webinars, career expos, and future opportunities with AMO and CBP.

RequiredPreferredJob Industries

• Government & Military