Borderlands 4 Shift Codes Jobs in Usa

Busy Hospital Urgent Care Clinic in Eastern Oregon is seeking a reliable, competent, and flexible physician who enjoys working with a supportive and caring group of healthcare professionals.

Hospital Employee, Outpatient only.

Competitive Salary OR Income Guarantee.

Loan Forgiveness available.

Signing Bonus available, contact us for details.

Relocation Bonus available.

CME time and $8,000 available.

Clinic is open 10-hours a day Mon-Sun, 4 shifts per week Average 25-30 patients per day.

As a global marketing experience company, Quad’s goal is to help our clients win every day. We use our data-driven integrated marketing and manufacturing platform to streamline solutions for our clients, reduce friction and enhance their marketing spend effectiveness. Are you an expert in PLC troubleshooting and industrial electrical systems? If you’re ready to put your talents to work in a cutting-edge manufacturing facility, this is your opportunity.
Join our Winchester, Va, team and help power one of North America’s largest commercial printing operations—where your technical expertise will be valued, rewarded, and put to work every day. Shift Positions Available

Relocation Assistance Available for Qualified Candidates (100+ miles away)
Excellent Benefits including medical, dental, vision, and more
On-site Fitness Center & Medical Clinic for your health and wellness
Relocation Support for qualified candidates ready to make a move
As an Industrial Maintenance Electrician, you’ll be a key player in keeping our high-tech production equipment running smoothly. Advanced PLC troubleshooting and diagnostics (including ladder logic and online programming)
Installing and maintaining relay and PLC-controlled systems
Performing preventative maintenance and system upgrades
Minimum 3 years of industrial electrical experience
Expertise in PLCs —including troubleshooting, modifying ladder logic, and working with control systems
Experience with motors, transformers, power distribution, and AC/DC drives
Our 3/4 or 4/3 schedule gives you that balance—working just 182 days a year while maintaining full-time pay and benefits.
Bonus: Experience in the printing industry is a plus, but not required
Health Medical, dental, vision, disability, and life insurance
If you're a hands-on problem solver with strong PLC expertise and a passion for electrical systems, Quad is ready to welcome you. Apply today and become part of a team that values your technical skills, supports your growth, and helps you build a career you’re proud of.
The actual rate of pay offered will vary based upon, but not limited to: education, skills, experience, proficiency, performance, shift, and location. In addition to base salary, depending on the role, the total compensation package may also include overtime and shift differentials. Quad offers benefits including medical, dental, and vision coverage, paid time off, disability insurance, annual discretionary match to 401(k) based on company performance, life insurance, and other voluntary supplemental insurance coverages, plus childbirth short-term disability insurance, paid parental leave, adoption & surrogacy benefits, pet insurance, and more! 
Maintain, service, troubleshoot, and repair electrical and electronic circuitry and related production and facility equipment components.
PLC, controls, and AC/DC drive experience required.
Advanced knowledge in the electronic diagnostics of PLC's AC/DC drive systems, knowledgeable on Profibus and Can-bus and various types of computer-operated control circuitry.
Ability to utilize electrical ladder diagrams, electronic circuitry diagrams, and software programs to modify, repair, or improve equipment functionality.
Utilize various tools such as: hand tools, power tools, electrical/electronic test equipment, and calibration equipment.
Individuals must be proficient in the repair of a wide variety of equipment and ability to work flexible rotating shifts, including AM and PM shifts (7 am-7 pm and 7 pm-7 am), with some overtime required.
Preferred education in Electronics or related fields, or a minimum of 5 years of electrical/electronic repair experience in a manufacturing environment, is preferred.
Demonstrate proficiency utilizing a personal computer, and order parts and materials by using appropriate company purchasing requirements, including computerized maintenance management systems.

Ability to work closely with engineers, technicians, and peers to maintain electronic/electrical systems on new and specialized equipment with knowledge of the National Electrical Code and execute the most cost-effective method to fulfill customer and code requirements.
We offer excellent benefits to eligible employees, including 401(k), holidays, vacations and more.

Quad does not discriminate on any unlawful basis including race, religion, color, national origin, disability, gender, gender identity, sexual orientation, age, marital status, veteran status, genetic information, or any other basis prohibited by applicable federal, state, or local laws.

Position Description

Ryder is hiring a Master Level Diesel Technician in Rocky Mount, North Carolina — offering weekly pay, excellent benefits, and a Technician career you can feel good about.

Call Nick or text "Rocky 4" to 9

Hear it from a Ryder Technician Employee Here:

• 
  
• Hourly Pay: $35.00 per hour
  
  
• Certification Bonus of $100 for each New ASE Certification Obtained up to $700
  
  
• Quarterly Bonus: Ryder Pays you up to $500 Every Quarter - Four Times Per Year
  
  
• Sign On Bonus: Ryder Pays You $2500 at 30 days and $2500 at 90 days
  
  
• Schedule: Tuesday through Saturday
  
  
• Hours: Second Shift Tuesday through Friday 1:30 pm – 10:00 pm, Saturday 6:00 am - 2:00 pm
  
  

We want the right Maintenance Repair Mechanic to join us at Ryder to work on Heavy Duty Vehicles

Call Nick or text "Rocky 4" to 9

Apply Here with Ryder Today

Spots are filling fast — click apply now to secure your spot.

All the benefits you expect — without the wait.

• 
  
• Medical, Dental, Vision after 30 days
  
  
• 80 hours PTO your first year, starting Day 1
  
  
• Yearly merit pay increases
  
  
• 401 (k) company match
  
  
• PPE, uniforms, and boot allowance
  
  
• Build your skills - paid training
  
  
• Safety‑first workplace & State-of-the-art equipment
  
  
• Top Tech Competition: Earn $250 – $50,000 per year
  
  
• U.S. military veterans - extra paid day off
  
  
• 15% company stock discount
  
  
• Up to $5,000 in Tech tuition repayment
  
  
• 12 weeks paid maternity leave(subject to specific eligibility criteria, including work tenure)
  
  
• Employee discounts on tools, vehicles, travel, tech & more
  
  

Call Nick or text "Rocky 4" to 9

Click Here to See All Ryder Careers:

We want YOU to join our family made up of Proud Women and Men in Logistics who work alongside Military Reserve and Veterans we hire everyday

Refer anyone and get rewarded with UNLIMITED bonuses up $1,500 for every Ryder hired Diesel Mechanic, Service Employee, Driver, Warehouse Associate and more!

EEO/AA/Female/Minority/Disabled/Veteran

\#Techhbc

Requirements

• 
  
• High school diploma or equivalent preferred
  
  
• Vocational or Technical Certification Post Secondary degree or Technical Certifications, preferred
  
  
• Basic tools, required
  
  
• Demonstrated aptitude and applied experience in mechanical repair of automotive gas or diesel engines including:
  
  
• Routine preventative maintenance, which should include oil changes, brake and tire work
  
  
• Diagnostics and repairs, including AC, electrical systems
  
  
• Advanced skilled level repairs to include some major engine repairs, diesel after treatment or automotive fuel injection repairs, required
  
  
• Four (4) years or more Relevant work experience, preferred
  
  
• Valid Commercial Driver License (CDL) CLASS A,preferred
  
  
• All other certification as required by location, required
  
  

ADDITIONAL REQUIREMENTS:

• 
  
• Ability to perform all T3 tasks
  
  
• Must have demonstrated advanced analytical and repair skills in vehicle maintenance
  
  
• Effective interpersonal communication skills
  
  
• Must have basic computer skills: PC, Windows, mouse, etc.
  
  
• Must be able to lift up to 50 pounds
  
  
• Must be available to work shift work/weekends and on call duty as required
  
  
• Prefer ASE Certification in PM, Brakes, A/C, electrical, Electronics or ASE Master Mechanic
  
  
• Required to operate shop computers and diagnostic test equipment proficiently
  
  
• Must have minimum tool requirement
  
  
• Must road test vehicles as necessary
  
  
• Demonstrated ability to coach/mentor/influence others
  
  
• This position requires for you to drive Ryder vehicles. In order to become a Ryder employee you must:
  
  
• Must be able to obtain CDL within 6 months after hire
  
  
• Pass a Ryder Drug Test
  
  
• Pass a DOT physical
  
  
• Pass a Ryder road test
  
  
• Pass a Ryder Background and Motor vehicle check including Drug and alcohol verification from previous employers for the last 3 years
  
  

Important Note: Some positions require additional screening that may include employment and education verification; motor vehicle records check and a road test; and/or badging or background requirements of the customer to which you are assigned.

Responsibilities

• 
  
• SBTIII trained within 180 days (SBT220)
  
  
• Complete all OEM on-line diagnostic scan tool software courses as required by location fleet mix. (completed within 365days)
  
  
• Complete Instructor led OEM courses as required to support location fleet mix.
  
  
• Performs vehicle maintenance and repair duties including:
  
  
• Performs standard vehicle maintenance
  
  
• Performs preventive maintenance
  
  
• Performs complex repairs with minimal (if any) support.
  
  
• Demonstrate the ability to access and use internal and external maintenance documents
  
  
• Diagnoses and repairs complex mechanical and electronic problems with minimal (if any) support, utilizing diagnostic computers/software when applicable.
  
  
• Performs remote triage to with RCRC and customers to determine best solution to assist roadside breakdowns.
  
  
• Performs facility maintenance duties
  
  
• Interacts with customers/drivers to properly determine nature of complaint once assigned a task.
  
  
• Instructs and advises other technicians regarding maintenance repair procedures and diagnostics
  
  
• Coaches/Mentors other level technicians
  
  
• Advise shop management and other technicians on shop repairs
  
  
• Utilizes key functions of Shop Management System and electronic documentation available
  
  
• Works in accordance with all federal/ provincial and corporate compliance guidelines (i.e., safety, DOT, MOT)
  
  
• Other support duties as required to support operations. These could include but are not limited to Service Island support.
  
  

Ryder is proud to be an Equal Opportunity Employer and Drug Free workplace. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, sexual orientation, gender identity, age, status as a protected veteran, among other things, or status as a qualified individual with disability.

Posted Date 6 days ago (3/13/2026 5:22 PM)

Requisition ID 2

Location (Posting Location) : State/Province NC

Location (Posting Location) : City ROCKY MOUNT

Location (Posting Location) : Postal Code 27804

Category Technicians/Service Employees6

Additional Locations (use this field to indicate if position can be domiciled in several areas) US-NC-Raleigh | US-NC-WILSON | US-NC-Greenville | US-NC-CLAYTON

Employment Type Regular-Full time

Travel Requirements 0-10%

Position Code 1000068

Min Pay USD $35.00/Hr.

Max Pay USD $35.00/Hr.

How would you like to work in a place where your contributions and ideas are valued? A place where you can serve with compassion, pursue excellence and honor every voice? At Wellstar, our mission is simple, yet powerful: to enhance the health and well-being of every person we serve. We are proud to have become a shining example of what's possible when the brightest professionals dedicate themselves to making a difference in the healthcare industry, and in people's lives.

Work Shift

Day (United States of America)

Job Summary:

Fulltime Day Shift 7a-7p

28 bed post surgical/med surg/telemetry unit at our growing Wellstar Hiram campus ( Hiram/Dallas GA )

Sign on bonus eligible

Magnet Designated/Prism Award for med surg excellence/4 STAR CMS scores for patient satisfaction/A PLUS Leapfrog Designee( 1 of 6 in GA)

New grads PLEASE apply for Residency reqs as posted- strongly prefer minimum 1 year or more solid/stable med surg experience with exceptional track record of care/compassion/empathy. Day Shift flexibilty rotating weekends.

The RN Clinical Nurse is a proactive member of an interdisciplinary team of licensed and unlicensed care givers who ensure that patients, families and significant others receive individualized high quality, safe patient care. They practice in a clinical environment that is administered by Nurse Managers and other leaders and is supported through the Wellstar Shared Governance Model. The framework for practice is steered by the Wellstar Professional Practice Model and evidence-based practice and research. RN competencies are derived from these models and supported by the Wellstar Values.It is expected that all RN Clinical Nurses are licensed, knowledgeable and uphold the practice of nursing as outlined by the Georgia Professional Nurse Practice Act and implements the Scope of Practice and Code of Ethics Standards put forth by the American Nurses Association. As a member of the patient services team, it is expected that the individual upholds the voice of the patient, system policies and procedures while supporting service excellence goals.

Core Responsibilities and Essential Functions:

Exemplary Practice and OutcomesA. Performs the Nursing Process (assessment; diagnosis; identification of outcomes; planning; implementation and evaluation) in the performance of clinical care using evidence base practice, uses analytical/critical thinking and ensuring that care is individualized; coordinating care through effective partnerships recognizing that caring is central to achieve optimal patient care outcomesB. Provides relationship-based patient centered care that is consistent with population specific characteristics (e.g. age, gender, disease, etc) in a manner that adapts service delivery to reflect an understanding of cultural diversityC. Always partners with the patient and significant others (as appropriate) using such appropriate method for setting and purpose (e.g., bedside shift report; interdisciplinary rounds; just in time and planned patient teaching; keeping the patient and significant others updated and making the patients goals the focus of the plan of care.D. Practices using current clinical practice standards.Teamwork and CollaborationA. Coordinates the delivery and documentation of safe quality patient care that promotes the professional care delivery model. This includes, but is not limited to diverse and inclusive interdisciplinary communication methods (interdisciplinary rounds, case review, etc); completion of timely documentation and promotion of a respectful, inclusive clinical environmentB. Demonstrates teamwork and collaboration by practicing in a manner that is fiscally responsible and promotes the recruitment and retention of all healthcare team members.C. Participates and supports performance improvement inclusive of all stakeholders, research and research utilization to promote safe, quality patient care including initiating and/or leading such activities as well as, promoting an inter/intra-disciplinary process and actively supports/participates in shared governance at all levels in the system.Professional Development and InitiativeA. Completes all initial and ongoing professional competency assessment, required mandatory education, population specific education.B. Serves as a preceptor and/or or mentor for other professional nurses (and staff or students for all disciplines) to ensure that there is a current and future qualified workforce, modeling the professional practice of nursing and creating a healthy work environmentEvidence Based Practice and ResearchA. Promotes Evidence based practice, nursing research and performance improvement in nursing. Participates in activities such as value analysis as part of the decision-making process in evaluating patient care products.B. Upholds all health care system/organizational policies and procedures and clinical competencies put forth by this job description and professional association including legal, regulatory and accreditation requirements and standards ensuring by way of example, such goals as TJC Patient Safety Goals and Wellstar Health Systems safety absolutesC. Participates in data collection, poses relevant clinical questions to advanced evidence-based practice. Consults appropriate experts and uses appropriate resources and evidence to address practice questions.Resources and SupportA. Proactively plans for the care of patients across the care continuum in the course of giving direct patient care.B. Participates in the development of protocols and procedures when called upon or through self-initiation in collaboration with care managers and other members of the health care team to achieve best practice outcomes (i.e., decrease in re-admission rates; avoidable days; adverse events; etc).C. Supports efficient and effective use of human and material resources.Performs other duties as assignedComplies with all Wellstar Health System policies, standards of work, and code of conduct.

Required Minimum Education:

* Associates Nursing or Diploma (Nurse) Nursing or Bachelors Nursing-Preferred

Required Minimum License(s) and Certification(s):

All certifications are required upon hire unless otherwise stated.

* RN - Reg Nurse (Single State) or RN-COMPACT - RN - Multi-state Compact
* BLS - Basic Life Support or ARC-BLS - Amer Red Cross Basic Life Support or BLS-I - Basic Life Support - Instructor

Additional License(s) and Certification(s):

Required Minimum Experience:

Minimum 5 years RN experience Requireddirect patient care experience Preferred

Required Minimum Skills:

Ability to read, write and speak English language, optimize the use of technology to support clinical care and holds basic computer skills.Strong interpersonal, collaborative skills along with customer service skills required.Ability to function in a fast paced environment and respond to emergencies in using a decisive, composed and respectful manner.Possess excellent time management skills; practices nursing using evidence and analytical skills.practices nursing using evidence and analytical skills along with possessing strong critical thinking skills.

Join us and discover the support to do more meaningful work-and enjoy a more rewarding life. Connect with the most integrated health system in Georgia, and start a future that gives you more.

Night Shift/Weekend Shift

36-Hour Work Week Paid for 40 Hours

$1.10 Per Hour Shift Differential for Nights

Friday- Sunday 5 AM- 5 PM or 5 PM- 5 AM

Double Time After 50 hrs. Worked!

*Train on 1st Shift Monday through Thursday(5 am-4:30 pm)

At Veritas Steel, were leading the way in the bridge fabrication industry and want you to join our team! We look for people who are committed to working safely by performing their job to the best of their ability, as well as people who enjoy fun and hard work. Ready to leave your legacy? Join the Veritas Steel team today!

Welders employed at Veritas Steel's Palatka location are responsible for performing FCAW & SMAW processes to codes, and standards, including repairs and miscellaneous tasks as assigned by Shop Supervisor. They must be able to meet high production demands in a timely manner and complete high-quality work with expertise. Welders must also adhere to company policies to ensure a safe working environment.

Principle Duties and Responsibilities:

• Uses proper safety equipment to ensure surfaces are adequately prepared for all operations:
• Air arc, Grove Welds, Flex Core, Full Pin
• Using correct procedures to obtain proper weld profile, etc.,
• Understands general knowledge of welding codes and welding tools
• Proper preparation, cleaning, and setup
• Hand torch setup and use
• Understand basic weld symbols/gauges
• Maintains shop, equipment, tools, vehicles, etc. for the purpose of ensuring the availability and functioning of required items and ensuring safety
• Coordinates with shop supervisor and other personnel for the purpose of completing projects/work orders efficiently, on time, and with no defects
• Adheres to safety policies to ensure a safe working environment for oneself and surrounding coworkers

Knowledge, Skills, & Abilities:

• High School diploma or GED
• Must be able to read, write, and comprehend English
• Need to be able to read metric tapes
• Able to adapt to work priorities, communicate well, meet deadlines and schedules, and work as part of a team
• Commitment to work safety and actively participating in our safety culture
• Commitment to attendance policy and procedures
• Quality, accuracy, thoroughness, and reliability of work performed
• Willingness to learn and contribute to the success of your team
• Welding experience is preferred but not required

Physical Requirements:

• Able to lift 40 pounds and carry 30 pounds
• Must be able to push /move objects up to 50 pounds of force
• Pulling requirements up to 122 pounds of force
• Necessary to stand, walk, stoop, and kneel up to 99% of the shift
• Must have a good range of motion when reaching forward, shoulder to overhead, and bending
• Agile fingers and thumbs on both hands

Working Conditions:

• Work is performed indoors in a large warehouse or outside in all weather conditions
• There is regular exposure to dirt, dust, paint fumes, noise, moving equipment, heavy steel & other possible hazardous conditions
• Safety glasses, hearing protection, hard hats, and steel-toed boots are required; a respirator is required for specific operations

Compensation details: 18.72-22.16 Hourly Wage

PI0f8d78b12834-26289-39864434

How would you like to work in a place where your contributions and ideas are valued? A place where you can serve with compassion, pursue excellence and honor every voice? At Wellstar, our mission is simple, yet powerful: to enhance the health and well-being of every person we serve. We are proud to have become a shining example of what's possible when the brightest professionals dedicate themselves to making a difference in the healthcare industry, and in people's lives.

Work Shift

Night (United States of America)

Job Summary:

Wellstar North Fulton Hospital has an opportunity for a Registered Nurse (RN) in the Emergency Department. Full-Time Night Shift

The RN Clinical Nurse - Emergency Department is a proactive member of an interdisciplinary team of licensed and unlicensed care givers who ensure that patients, families and significant others receive individualized high quality, safe patient care. They practice in a clinical environment that is administered by Nurse Managers and other leaders and is supported through the Wellstar Shared Governance Model. The framework for practice is steered by the Wellstar Professional Practice Model and evidence-based practice and research. RN competencies are derived from these models and supported by the Wellstar Values.

It is expected that all RN Clinical Nurses -Emergency Services are licensed, knowledgeable and uphold the practice of nursing as outlined by the Georgia Professional Nurse Practice Act and implements the Scope of Practice and Code of Ethics Standards put forth by the American Nurses Association. As a member of the patient services team, it is expected that the individual upholds the voice of the patient, system policies and procedures while supporting service excellence goals.

Core Responsibilities and Essential Functions:

Exemplary Practice and Outcomes

- A.Performs the Nursing Process (assessment; diagnosis; identification of outcomes; planning; implementation and evaluation) in the performance of clinical care using evidence base practice, uses analytical/critical thinking and ensuring that care is individualized; coordinating care through effective partnerships recognizing that caring is central to achieve optimal patient care outcomes
- B.Provides relationship-based patient centered care that is consistent with population specific characteristics (e.g. age, gender, disease, etc) in a manner that adapts service delivery to reflect an understanding of cultural diversity
- C.Always partners with the patient and significant others (as appropriate) using such appropriate method for setting and purpose (e.g., bedside shift report; interdisciplinary rounds; just in time and planned patient teaching; keeping the patient and significant others updated and making the patient's goals the focus of the plan of care.
- D.Practices using current clinical practice standards.

Teamwork and Collaboration
- A.Coordinates the delivery and documentation of safe quality patient care that promotes the professional care delivery model. This includes, but is not limited to diverse and inclusive interdisciplinary communication methods (interdisciplinary rounds, case review, etc); completion of timely documentation and promotion of a respectful, inclusive clinical environment
- B.Demonstrates teamwork and collaboration by practicing in a manner that is fiscally responsible and promotes the recruitment and retention of all healthcare team members.
- C.Participates and supports performance improvement inclusive of all stakeholders, research and research utilization to promote safe, quality patient care including initiating and/or leading such activities as well as, promoting an inter/intra-disciplinary process and actively supports/participates in shared governance at all levels in the system.

Professional Development and Initiative
-A.Completes all initial and ongoing professional competency assessment, required mandatory education, population specific education.
- B.Serves as a preceptor and/or or mentor for other professional nurses (and staff or students for all disciplines) to ensure that there is a current and future qualified workforce; modeling the professional practice of nursing and creating a healthy work environment

Evidence Based Practice and Research
- A.Promotes Evidence based practice, nursing research and performance improvement in nursing. Participates in activities such as value analysis as part of the decision-making process in evaluating patient care products.
- B.Upholds all health care system/organizational policies and procedures and clinical competencies put forth by this job description and professional association including legal, regulatory and accreditation requirements and standards ensuring by way of example, such goals as TJC Patient Safety Goals and Wellstar Health Systems' safety absolutes
- C.Participates in data collection, poses relevant clinical questions to advanced evidence-based practice. Consults appropriate experts and uses appropriate resources and evidence to address practice questions.

Resources and Support
- A.Proactively plans for the care of patients across the care continuum in the course of giving direct patient care.
- B.Participates in the development of protocols and procedures when called upon or through self-initiation in collaboration with care managers and other members of the health care team to achieve best practice outcomes (i.e., decrease in re-admission rates; avoidable days; adverse events; etc).
- C.Supports efficient and effective use of human and material resources.

Required Minimum Education:

Diploma from an accredited nursing program Graduate of an accredited/approved school of nursing Required
Bachelor's Degree Baccalaureate degree in nursing (BSN) from an accredited school of nursing Preferred
Graduate of an accredited/approved school of nursing Required and
Baccalaureate degree in nursing (BSN) from an accredited school of nursing Preferred

Required Minimum License(s) and Certification(s):

Reg Nurse (Single State) 1.00 Upon Hire Required
RN - Multi-state Compact 1.00 Upon Hire Required
Basic Life Support 2.00 Upon Hire Required
BLS - Instructor 2.00 Upon Hire Required
BLS - Provisional 2.00 Upon Hire Required
Advanced Cardiac Life Support 3.00 Upon Hire Required
ACLS - Instructor 3.00 Upon Hire Required
ACLS - Provisional 3.00 Upon Hire Required
Pediatric Adv Life Support 4.00 Preferred
PALS - Instructor 4.00 Preferred
PALS - Provisional 4.00 Preferred

Required Minimum Experience:

Minimum 2 years RN experience Required

Required Minimum Skills:

Ability to read, write and speak English language, optimize the use of technology to support clinical care and holds basic computer skills
Strong interpersonal, collaborative skills along with customer service skills required
Ability to function in a fast paced environment and respond to emergencies in using a decisive, composed and respectful manner
Possess excellent time management skills
practices nursing using evidence and analytical skills along with possessing strong critical thinking skills.

Join us and discover the support to do more meaningful work-and enjoy a more rewarding life. Connect with the most integrated health system in Georgia, and start a future that gives you more.

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.