Code Red Ingredients Jobs in Usa
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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.
About Ethel’s Baking Company
Ethel’s Baking Company is a growing specialty bakery dedicated to producing premium gluten-free baked goods that deliver exceptional taste, texture, and quality. By combining traditional baking craftsmanship with modern food science, we develop products that meet the needs of today’s consumers without compromising flavor or indulgence.
Our team is passionate about creating baked goods that everyone can enjoy. Through rigorous research and development, high manufacturing standards, and a strong commitment to food safety, we ensure that every product leaving our facility meets the highest expectations for quality and consistency.
At Ethel’s, we value innovation, collaboration, and continuous improvement. Our employees play a critical role in developing new products, improving processes, and maintaining the high standards that define our brand. We are proud to foster a workplace culture focused on teamwork, accountability, and a shared commitment to excellence.
If you are passionate about great food, quality production, and being part of a team that is redefining gluten-free baking, Ethel’s Baking Company offers an exciting opportunity to grow and make an impact.
Position Summary
The R&D / Product Development Manager is responsible for the development, optimization, and commercialization of gluten-free baked products within a commercial production environment. This role combines hands-on formulation expertise with cross-functional collaboration to deliver high-quality, compliant, and cost-effective products. The position serves as a technical leader and primary execution owner for baking initiatives, supporting business growth through product innovation and continuous improvement.
Key Responsibilities
Product Development & Formulation
- Develop, formulate, and optimize gluten-free & clean label baked goods, including dessert bars, cookies, cakes, and related products.
- Apply food science principles to improve taste, texture, structure, shelf life, and nutritional profiles.
- Evaluate and test ingredients (e.g., alternative flours, starches, gums, fibers, protein, enzymes) for functionality, shelf-life optimization and overall performance.
- Conduct bench-top, pilot, and plant trials to support new product development, process and product improvements.
Scale-Up & Commercialization
- Lead formulation and process scale-up from test kitchen to full commercial production.
- Partner with Operations, Quality Assurance, and Engineering to ensure smooth product launches and ongoing production stability and consistency.
- Troubleshoot formulation, process, and quality issues related to baking performance, yield, and finished product consistency.
- Support continuous improvement initiatives to reduce waste, improve yields, and enhance operational efficiency.
- Support cost reduction initiatives and ingredient sourcing.
Quality, Food Safety & Compliance
- Ensure all R& D and product development activities comply with FDA, FSMA, GMP, GFCO, SQF, Kosher, and applicable state and local regulations.
- Support gluten-free certification requirements, allergen management programs, and cross-contact prevention protocols.
- Assist with label review, ingredient statements, nutrition facts, and product specifications.
- Collaborate with QA to establish and maintain SOPs, product standards, and validation documentation.
Cross-Functional Collaboration
- Work closely with Operations, Quality Assurance, Procurement, Sales, Marketing, and Supply Chain to align R&D priorities and product development with business needs.
- Serve as the primary technical resource for product development projects and production-related challenges.
- Communicate project timelines, trial results, and technical recommendations to management.
Team & Project Leadership
- Provide technical guidance to Production Team and Quality Assurance Team.
- Manage multiple development projects simultaneously, ensuring timelines and deliverables are met.
- Support training of production staff on new products, formulations, and process changes.
- Demonstrate creativity, ingenuity and a passion for baking.
Supplier & Ingredient Management
- Partner with ingredient suppliers to source, evaluate, and validate raw materials.
- Coordinate ingredient trials and maintain technical documentation related to ingredient performance.
- Support cost optimization efforts through ingredient and formulation evaluation.
- Evaluate new technologies, ingredients, and processing methods relevant to gluten-free baking.
Qualifications
Required
- 5+ years of experience in baked goods R&D, with direct experience in gluten-free formulation.
- Proven experience supporting product scale-up and commercial manufacturing.
- Experience in commercial or industrial baking operations.
- Strong understanding of gluten-free systems, ingredient functionality and baking processes.
- Working knowledge of food safety systems (HACCP, FSMA, GMPs), allergen control, and regulatory compliance.
- Ability to work effectively in both test kitchen and production floor environments.
Preferred
- Bachelor’s degree in Food Science, Cereal Science, Chemistry, or a related field.
- Familiarity with gluten-free certification programs and third-party audits.
- Experience in cost modeling, shelf-life testing, and sensory evaluation.
Key Competencies
- Hands-on gluten-free baking expertise.
- Passion for baking and creativity.
- Commercialization and Scale-up execution.
- Practical problem-solving and critical thinking in production environments.
- Strong project management and organizational skills.
- Cross-functional communication and collaboration.
- Technical documentation and process discipline.
- Continuous improvement mindset.
Work Environment & Physical Requirements
- Combination of office, bench-top, and production floor settings.
- Ability to stand for extended periods, lift moderate weights, and wear required PPE.
- Occasional travel to suppliers or manufacturing sites may be required.
Compensation
· Salary Range: $70K - $85K annually, depending on experience and qualifications.
· Medical, Dental, Vision Insurance at a shared cost
· Paid Time Off + Holidays
· Disability Insurance
· 401k Savings Plan
Join us and celebrate the beauty of human experience. Create for happier, healthier lives, with love for nature. Together, with passion and creativity, we deliver food innovations, craft inspired fragrances and develop beauty and wellbeing solutions. There's much to learn and many to learn from, with more than 16,000 employees around the world to explore ideas and ambitions with.
Every day, your talent, your innovative spirit, and your determination will shape our future, making a positive difference on billions of people. Every essence of you enriches our world. We are Givaudan. Human by nature.
Join us as our nextRegulatory Technical Manager reporting to our Head of global Regulatory and Product Safety. You will provide business-facing regulatory support and regulatory intelligence for cosmetic ingredients (Active Beauty) across North America and Latin America, ensuring compliant, timely and pragmatic responses to customer requests and proactive anticipation of regulatory changes.
The role acts as a key interface between customers, commercial teams and internal regulatory experts, supporting market access, customer confidence and sustainable growth of the Active Beauty portfolio, under the global governance of Fragrances Regulatory Global.
Salary expectation based on technical experience: $110,000.00 $130,000.00 usd.
Location: East Hanover, NJ.
In this exciting role you will:
Business & Customer Support
Be a first-line regulatory partner for commercial and customer-facing teams, addressing customer regulatory inquiries related to cosmetic ingredients.
Prepare customer-facing regulatory documentation (regulatory statements, compliance letters, ingredient status summaries, market-specific assessments).
Provide clear, and risk-based regulatory guidance to support customer projects and commercialization timelines.
Support resolution of customer regulatory issues and escalations, ensuring agreement between business needs and regulatory requirements.
Regulatory Surveillance & Impact Assessment
Perform regulatory monitoring for cosmetic ingredients in NOAM and LATAM (including the US, Canada, Brazil and main LATAM markets).
Analyze new regulations, guidance documents and enforcement trends improving cosmetic ingredients; assess potential business and portfolio impacts.
Translate regulatory developments into applicable insights for internal stakeholders (commercial, R&D, marketing, and product management).
Contribute to regional and global regulatory intelligence sharing within RAPS.
Portfolio & Compliance Support
Coordinate with global RAPS, toxicology and data management teams to ensure availability, consistency and accuracy of regulatory and safety data supporting Active Beauty ingredients.
Support compliance assessments and market readiness of cosmetic ingredient portfolios for NOAM/LATAM markets.
Contribute to internal understanding on regulatory positioning and customer messaging.
External Relations
Participate in relevant industry associations, working groups and regulatory forums related to cosmetic ingredients and specialty chemicals.
Support collection of external intelligence and contribute to advocacy efforts when relevant to Active Beauty portfolios.
Required Qualifications:
University / Bachelor's Degree in a scientific field (chemistry, biology, pharmaceutical sciences or equivalent).
6+ years of regulatory experience in cosmetics, cosmetic ingredients.
Fluent English
Understanding of cosmetic ingredient regulatory frameworks and customer expectations.
Ability to translate complex regulatory requirements into clear, business-oriented guidance.
Experience with regulatory systems, databases and regulatory intelligence tools.
Additional Qualifications:
Master's degree in Cosmetic Science
Experience in customer-facing regulatory support and regulatory surveillance.
Exposure to North America and Latin America regulatory environments (FDA, Health Canada, ANVISA, Mercosur)
What We Can Offer You:
Healthcare Plan:
Medical
Dental
Vision
High matching 401k plan (For the US)
Vacation days
#LI-Onsite
At Givaudan, you contribute to delightful taste and scent experiences that touch people's lives.You work within an inspiring teamwork culture - where you can thrive, collaborate and learn from other talented and passionate people across disciplines, regions and divisions.
Every essence of you enriches our world. Diversity drives innovation and creates closer connections with our employees, customers and partners. Givaudan embraces diversity and is committed to building an inclusive environment where everyone impacts our world.
Job Title: Associate Ingredient Scientist
Duration: 9 months
Location: Burlington, MA 01803
The Associate Ingredient Scientist will be working in a fast paced cross-functional environment to develop ingredient specifications that are accurate, as well as collect critical documents to make sure all our ingredients meet the required FDA standards.
Position Accountabilities
1. Understand basics of raw materials, and their application in beverages
2. Lead projects that impact ingredients, such as new supplier requirement updates, cost savings initiatives, supply issues or production challenges
3. Provide training to the broader cross functional partners as needed
4. Follow SOP and enter the required ingredient data in the database accurately
5. Maintain accurate and detailed records of laboratory work if the ingredient is analyzed internally
6. Work together effectively with Product Development and other functions of R&D such as Sensory, Ingredients, Nutrition, Regulatory, Flavor Technology, Process Engineering, Chemistry, Microbiology
7. Collaborate cross functionally with groups outside of R&D such as Quality and Procurement
8. Develop/ Update SOPs and training for job function as needed
9. Effectively communicate with vendors to obtain required documents in a timely manner
Competencies
1. Excellent communication and presentation skills
2. Must be able to lead, track and follow up on projects with problem solving mindset and present outcomes to the leadership
3. Must have a high attention to detail with ingredient specifications and related technical information
4. Demonstrate flexibility in adapting to changing business needs, priorities, and other activities as needed
5. Self-motivated and able to manage the workload as prioritized
Qualifications
• Minimum of B.S. in Food Science, Chemistry, Biology or allied field
• 1-3 years of experience in a related function within food/beverage (R&D, Quality) or CPG internship
• Ability to work independently and in a team environment.
• Good written and oral communication skills.
• Experience with Excel, PowerPoint and Word
About the Company
At SFI Health, we believe we have the responsibility to bring proven natural health solutions to people’s healthcare needs. We are a global natural health company committed to sourcing and producing natural medicines to the highest standards. Backed by evidence of effectiveness, quality and safety, our products are marketed around the world using our international community of leading life sciences companies and distributor networks. To find out more, please visit the Role
The Customs Formulation Specialist is responsible for developing, customizing, and optimizing formulations for nutraceutical and natural
health products according to customer requirements, regulatory standards, and internal quality expectations. This role involves converting
product concepts into manufacturable formulas, evaluating ingredient functionality, supporting scale-up, and ensuring compliance with
applicable industry regulations and Good Manufacturing Practices (GMP).
This position ensures the scientific integrity, safety, and market competitiveness of natural health and nutraceutical products. A skilled
Customs Formulation Specialist strengthens innovation capability, accelerates product development timelines, and supports compliance in
a highly regulated industry.
The ideal candidate brings together strong scientific expertise, exceptional attention to detail, and robust documentation skills to deliver
innovative, stable, and compliant product formulations. Experience in a smaller, entrepreneurial environment is preferred, as it provides
valuable visibility into the full product development lifecycle and fosters a hands-on, adaptable approach.
Essential Job Functions
Formulation Development & Optimization
• Develop customized formulations for dietary supplements, functional foods, and natural health products based on client
specifications, market trends, and ingredient research.
• Evaluate and select appropriate excipients and recommend alternate active ingredients for use in formulations based on scientific
understanding and regulatory requirements.
• Reformulate existing products for improvement, cost optimization, or regulatory updates.
• Perform ingredient research, including compatibility, stability, dosage, and sourcing considerations.
• Conduct bench-top prototypes, adjust formulations, and analyze performance to meet sensory, functional, and stability
requirements.
• Stay updated with the latest developments in formulation science and technological advancements in the dietary supplement
industry. Incorporate innovative approaches and ingredients into formulation strategies.
Documentation & Technical Support
• Maintain accurate formula files, raw material documentation, prototype records, and substantiation summaries in compliance
with GMP requirements.
• Prepare technical specifications, formulation rationales, and product dossiers for internal teams and external partners.
• Support creation of technical content for product communication, including labeling and supporting documents, ensuring
scientific accuracy.
Project & Cross-Functional Collaboration
• Partner with manufacturing teams to support pilot runs, scale-up activities, and troubleshooting during production.
• Collaborate with procurement to evaluate raw materials, identify alternative ingredients, and ensure consistent supply.
• Provide technical guidance to commercial, branding, and regulatory teams to ensure product claims, messaging, and compliance
align with formulation capabilities.
• Facilitates alignment across quality, regulatory, and production teams by clearly communicating product capabilities, constraints,
and design tradeoffs.
Regulatory & Quality Compliance
• Ensure all formulations meet applicable regulatory requirements
• Maintain documentation and processes in alignment with GMP standards and internal quality systems.
• Review and approve raw materials, vendor documentation, and manufacturing processes for compliance with safety and quality
standards.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are
representative of the knowledge, skill, and/or ability required.
Education:
• Bachelor’s degree in Food Science, Nutrition, Chemistry, Biochemistry, or closely related field required; Master’s preferred.
Experience:
• 2–5 years of formulation experience within nutraceuticals, dietary supplements, food & beverage, or natural health product
sectors.
• Experience working with various dosage forms (e.g., powders, capsules, tablets) is strongly preferred.
Skills & abilities:
• Strong understanding of functional ingredients, nutrient interactions, and formulation theory.
• Proficiency with data management, Excel, and scientific documentation.
• Excellent analytical, organizational, and project management skills.
• Ability to manage multiple projects simultaneously in a deadline-driven environment.
• Strong communication and technical writing abilities.
• Excellent verbal communication skills with the ability to translate complex product attributes, limitations, and value propositions
into clear, customer-focused explanations.
Computer skills:
• Microsoft Office Suite
As part of a team, assist with developing and testing formulas and processes for new products, quality improvements, and cost reductions.
Essential Functions Plan and execute experiments using established laboratory/pilot plant/operations methods, ensuring all experiments meet FDA food manufacturing guidelines; keep accurate and detailed records on lab work and data analysis Interpret experiment results and translate them into possible solutions Execute pilot lab runs, consumer tests, plant trials, and validation trials Lead small and medium projects, demonstrating good teamwork, effectively managing time, and delivering projects on time and in full Maintain ingredient inventory and lot code tracking Work with internal resources to quickly communicate needed information for recalls Safely operate, clean, and maintain labware and equipment used for testing, adhering to sanitation requirements in the handling and preparation of food products Write product, ingredient, and process specifications Develop strong cross-functional relationships within the R&D team as well as with Marketing, Insights, Quality, Operations, Engineering, Regulatory, etc.
Bring innovative ideas to support strategic plans and enable R&D to apply this knowledge to assigned projects Collaborate with R&D Supervisor/Manager to develop contingency plans Support food safety program, quality standards, and legality of products manufactured in the facility Perform other job-related duties as assigned Qualifications (Education, Experience, Competencies) Bachelor's degree in food science or related field 2-4 years of R&D product development experience in the food and/or beverage industry Knowledge of food ingredient functionality, product formulations, and modification techniques Knowledge of all stages of the product development life cycle and product development methodologies Understanding of manufacturing equipment, their processes, and capabilities Strong passion for science, creative thinking, and product development Good cross-functional and peer relationship building skills Proficient computer skills including Microsoft Office programs: Outlook, Word, Excel, PowerPoint Strong written, verbal, and interpersonal communication skills Detail oriented with strong problem-solving and analytical skills Self-motivated with the ability to work independently, organize and prioritize, show flexibility, and multi-task to execute simultaneous projects and activities to meet objectives and deadlines Ability to thrive in a fast-moving and constantly evolving high-growth environment MON123 RISE123 PI02d95ab0fa68-6819
Position Summary: Are you tired of not being home on nights and weekends? Do you want to make dinner for your family again or at least have a life outside of work? Do you want to be more creative in the kitchen where your expertise and talent as a chef are valued?
We are seeking a talented and passionate Personal Chef to join our team. The ideal candidate will have a strong background in nutrition, professional kitchen experience, and a knack for recipe development. A deep passion for healthy cooking, expertise in ingredient replacement, and the ability to learn quickly on the job are essential. Additionally, the candidate must have experience working with clients and excellent communication skills.
About Us: We are a health and wellness-focused brand known for our personal chef services for meal prep, events and cooking classes. We specialize in catering to individuals and families with dietary restrictions, allergies, and healthy lifestyles.
Key Responsibilities:
Plan and prepare nutritious, flavorful meals tailored to clients’ dietary needs and preferences.
Develop and test new recipes, ensuring they meet high standards of taste and nutrition.
Demonstrate expertise in ingredient replacement to accommodate dietary restrictions and preferences (e.g., gluten-free, dairy-free, vegan, kosher).
Maintain a clean, organized, and efficient kitchen environment at all times.
Shop for high-quality ingredients, ensuring freshness and nutritional value.
Communicate professionally with clients to understand their dietary requirements, preferences, and feedback.
Stay updated on culinary trends and nutrition research to continuously improve menu offerings and cooking styles.
Adapt quickly to new kitchen tools, techniques, and client needs.
Manage inventory and budget for kitchen supplies and ingredients in each client’s home.
Qualifications:
Certification in Culinary Arts or equivalent in past experience
Background in nutrition or a relevant certification is highly preferred.
Minimum of 1 year of kitchen and cooking experience.
Experience in recipe adaptation and creation.
Strong understanding of ingredient replacement for various dietary needs and healthy cooking techniques.
Excellent communication and interpersonal skills.
Ability to work independently and as part of a team.
High level of professionalism and client confidentiality.
Flexibility to accommodate varying client schedules and dietary requirements.
Additional Requirements:
Valid driver’s license and reliable transportation.
Ability to lift heavy items and stand for extended periods.
Willingness to undergo a background check.
Benefits:
Competitive salary based on experience.
Opportunities for professional development and continuing education.
Positive and supportive work environment.
How to Apply: Interested candidates should submit their resume, cover letter, and a sample menu or portfolio of their work via email at
We are an equal-opportunity employer and welcome applicants from all backgrounds to apply.
About Seroogy’s Chocolates
Founded in 1899, Seroogy’s Chocolates is a fourth-generation, family-owned Wisconsin tradition known for small-batch craftsmanship, classic recipes, and exceptional quality. We proudly produce handmade confections that have become part of generations of family traditions across the Midwest. As we continue to grow, we are looking for a skilled confectioner who can honor our heritage while driving innovation for the future.
Position Overview
We are seeking an experienced, hands-on Lead Chocolatier & Product Development Manager to lead all aspects of confectionery creation and quality at Seroogy’s Chocolates. This role safeguards our signature recipes, oversees chocolate and ingredient ordering, ensures consistent product quality, and develops new seasonal and year-round products.
This position blends technical expertise, creativity, and a passion for traditional small-batch methods. You’ll collaborate closely with our Production Manager, Retail Manager, and company leadership to maintain the excellence our customers expect, while also shaping the next generation of Seroogy’s products.
Key Responsibilities
Recipe Stewardship & Production Oversight
- Maintain and consistently execute Seroogy’s established recipes, processes, and product standards.
- Train and support team members in confectionery techniques and product specifications.
- Serve as the subject-matter expert for chocolate tempering, caramelization, enrobing, panning, and other confectionery methods.
- Partner with the Production Manager to ensure daily production runs meet quality, yield, and efficiency goals.
Technical Expertise & Equipment Mastery
- Operate, maintain, and troubleshoot a wide range of confectionery and chocolate production equipment, including: melters, tempering machines, enrobers, copper kettles/stoves, batch cookers, cooling tables, depositors, cutters, panners, wrapping machines, and other specialized tools.
- Ensure equipment is used safely, efficiently, and in alignment with Seroogy’s product standards.
- Evaluate and introduce new equipment, technologies, or processes that increase quality and productivity without compromising craftsmanship or tradition.
- Work closely with the Production Manager to optimize workflows, implement improvements, and ensure smooth integration of new processes into daily operations.
Product Development & Innovation
- Lead the creation of seasonal, limited-edition, and core new products that align with the Seroogy’s brand and customer expectations.
- Develop prototypes, run test batches, and manage sensory evaluations.
- Research emerging confectionery trends, ingredients, and technologies to inspire new ideas.
- Collaborate with leadership on launch timelines, packaging needs, pricing strategy, and marketing initiatives.
- Maintain strong product pipeline and market presence.
Quality Control
- Oversee product quality from raw ingredients to finished goods.
- Establish and maintain QC protocols including product specs, batch reviews, and shelf-life assessments.
- Troubleshoot inconsistencies or production challenges in real time.
- Continuously identify opportunities to improve yield, reduce waste, and enhance consistency.
Ingredient & Chocolate Procurement
- Order chocolate, inclusions, flavorings, packaging components tied to confectionery production, and other necessary materials.
- Manage supplier relationships and evaluate new vendors or ingredients as needed.
- Monitor inventory levels to avoid shortages while controlling costs.
Cross-Department Collaboration
- Coordinate with the Retail Manager to ensure packing, finishing, and special gift items meet quality standards.
- Work with the Shipping and Production teams to align schedules, capacity, and special production requests.
- Communicate clearly with leadership on production trends, new product opportunities, and operational improvements.
Qualifications
Required
- 3–7+ years of professional experience in confectionery, chocolate production, pastry, or food manufacturing.
- Demonstrated expertise in chocolate work (tempering, molding, enrobing, hand-dipping) and at least three major confection types (caramel, creams, truffles, barks, brittles, etc.).
- Hands-on experience with key confectionery and chocolate equipment: melters, tempering machines, enrobers, copper kettles/stoves, batch cookers, cooling tables, depositors, wrapping machines, and related production tools.
- Strong technical understanding of chocolate crystallization, viscosity, batch scaling, and the variables that impact product quality.
- Ability to troubleshoot equipment, identify process improvements, and introduce new methods or tools while preserving product quality.
- Ability to manage complex projects and timelines.
- Strong understanding of food safety standards, allergens, and manufacturing best practices.
- Proven ability to develop and scale new products from concept to production.
- Excellent problem-solving skills, communication skills, and a detail-oriented, quality-driven mindset.
Preferred
- Experience in a small-batch, artisanal, or heritage brand environment.
- Familiarity with equipment scaling—from benchtop R&D tools to larger factory systems.
- A personal philosophy that balances craftsmanship, innovation, and respect for traditional methods.
- Experience leading or mentoring production staff.
What We Offer
- The opportunity to carry forward a 126-year Wisconsin legacy.
- A collaborative, supportive team environment committed to craftsmanship and quality.
- Competitive compensation and benefits.
- A hands-on role in a business rooted in family, tradition, and community.
- Chocolate. Lots and lots of chocolate.
How to Apply
- Please send your résumé, salary requirements, portfolio of past confectionery work (if available), and a brief note sharing why you’d be a great fit for Seroogy’s Chocolates to
Duration:3 Months
Location: Hershey, PA
Summary: Reporting to the Manager, S&R R&D, the Technician provides project assistance on high- and medium-complexity projects and may lead workstreams within larger projects with guidance. The role supports product development activities in both laboratory and pilot plant environments.
The ideal candidate understands how to manufacture a wide portfolio of products, operate associated lab and pilot plant equipment, and apply basic food science knowledge related to core products and formulations. Strong cross-functional communication and effective coordination with project leaders and management are essential.
Responsibilities:
* Work with multiple scientists within Sweets and Refreshment R&D team to achieve company goals
* Perform basic tasks and follow standard work methods or specific instructions required to support product development
* Must be competent in data entry, basic calculations, computer applications, and organoleptic evaluations
* Complete product development tasks at benchtop and pilot plant scale
* Assist and/or lead in equipment assembly, disassembly, cleaning, preparation, and production runs
* Support in-plant initiatives such as trials, sales sample production, and start-ups
* Identify project support needs
* Collaborate and partner with project leaders and peers on planning and execution
* Work independently and proactively
* Demonstrate excellent communication skills
* Exemplify agility to manage multiple workstreams and employ effective time management skills
* Ability to lift up to the maximum of fifty (50) pounds and prepare product for testing
* Ability to learn and apply new skills quickly
This role will interact and partner with:
* Scientists
* Engineers
* Pilot plant operations
This individual will be asked to pan cores for a future testing. They will also be asked to clean equipment, lab space and pilot plant space. The work may occur in the lab or the pilot plant. The individual may need to operate standard analytical equipment and tools or operate processing equipment in the lab and pilot plant. The individual will be responsible for maintaining our highest quality of food safety standards and sanitation standards.
Day to Day:
1. 80 Project support: Operate standard experimental testing or processing equipment in the laboratory to prepare and package products, and record and tabulate data. Assist with pilot plant scale-up testing by preparing ingredients, packaging materials, and processing equipment, assisting with the equipment operation, collecting and tabulating data, and post-test cleanup.
2. 0-10 Project leadership: With minimal supervision, lead small projects or segments of larger projects. Manage timelines and deliverables, plan and execute experiments with autonomy, oversee temporary labor deliverables and coordination, manage communication of status and results to the team and supervisors.
3. 10-20 Lab maintenance: Responsible for organization, cleanliness, and sanitation of team laboratory workspaces. Maintain inventory of ingredients and supplies. Maintain regulatory compliance through entry of ingredient/packaging information in the lot tracking database and respective trainings. Work within the Tech Center Traceability system to schedule pilot plant runs, reserve rooms and equipment, log/track ingredients and products, and create finished goods.
Requirements:
Education/Experience: High school diploma or GED required. 0-2 years' experience required.
Experience in Excel and Word
Great to have experience in produce processing, food manufacturing, or research and development
45% ability to weight ingredient and follow panning recipes, such as time and quantities.
45% ability to clean equipment and work spaces
10% ability to record data
Team Size:
Team is ~2 people
Check all products for accuracy against quality standards and deliver products to customers in a safe, courteous, and timely manner while working as part of a team.
Support the restaurant by performing other workstation duties.
Comply with Domino's uniform, appearance, and operations standards, and with federal, state, and local laws and ordinances.
Job Duties and Responsibilities Perform duties including pre-delivery vehicle preparation, learning the delivery area, checking orders for quality and accuracy, following proper delivery procedures; providing quality customer service through positive and professional interaction with customers in person or by phone.
Deliver flyers and door hangers.
Deliver pizza to individual customer homes.
Must be able to safely interact with customers at their homes.
Receive and process telephone orders.
Handle sensitive and confidential customer information in a responsible manner.
Execute credit transactions, and make bank deposits as necessary.
Work as part of a team and assist each other by being on time for their shift, supporting other workstations during their shift and completing all closing duties, including cleaning, at the end of each shift.
Contribute to an atmosphere of teamwork, energy and fun.
Navigational skills needed to read a map and locate addresses within designated delivery area.
Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product.
Operate all equipment.
Clean equipment and facility daily.
Perform other assigned workstation duties including making quality products, preparing ingredients, preparing product, and taking orders.
Ability to add, subtract, multiply and divide accurately and quickly (may use calculator).
Must be able to make correct monetary change.
Must have verbal, written and telephone skills to take and process orders.
Motor coordination between eyes and hands/finders to rapidly and accurately make precise movements with speed.
Ability to enter orders using a computer keyboard or touchscreen.
Stock ingredients from delivery area to storage, work area, walk-in cooler.
Take inventory and complete associated paperwork.
Ability to safely operate a motor vehicle.
Physical Demands STANDING: Most tasks are performed from a standing position.
Walking surfaces include ceramic tile \"bricks\" with some linoleum in the back area.
Height of work surfaces is between 28\" 48\".
WALKING: Walking is generally in short distances for short durations.
SITTING: Paperwork is normally completed in an office at a desk or table.
LIFTING: Bulk product deliveries are made twice a week or more and are lifted/moved to walk-in cooler or other sections of the store by the team member.
Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'.
Cases are usually lifted from floor and stacked onto shelves up to 72\" high.
CARRYING: Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves.
Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store.
Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray.
During delivery, carry pizzas, sides and beverages while performing \"walking\" and \"climbing\" duties.
PUSHING: Pushing is performed to move trays which are placed on dollies.
A stack of trays on a dolly is approximately 24\"-72\" and requires a force of up to 7.5 pounds to push.
Trays may also be pulled.
CLIMBING: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, and perform maintenance.
STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station.
Toe room is present, but workers are unable to flex their knees while standing at this station.
Duration of this position is approximately 30-45 seconds at one time, repeated continuously during the day.
Forward bending is also present at the front counter and when stocking ingredients.
CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas.
REACHING: Reaching is performed continuously; up, down and forward.
Workers reach above 72\" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves.
Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes.
Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.
HAND TASKS: Eye-hand coordination is essential.
Use of hands is continuous during the day.
Frequently activities require use of one or both hands.
Shaping pizza dough requires frequent and forceful use of forearms and wrists.
Workers must manipulate a pizza peel when removing pizza from the oven, and when using the railing cutter.
Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes.
Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes.
MACHINES, TOOLS, EQUIPMENT, WORK AIDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.
DRIVING: Deliver pizzas within a designated delivery area.
A team member may make several deliveries per shift.
WALKING: Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location with a steady and efficient (hustle) pace.
Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks, as well as when delivering product, driving and couponing.
In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas.
Sudden changes in temperature in work area and while outside.
Fumes from food odors.
Exposure to cornmeal dust.
Cramped quarters including walk-in cooler.
Hot surfaces/tools from oven up to 500 degrees or higher.
Sharp edges and moving mechanical parts.
SENSING: Talking and hearing on telephone.
Near and mid-range vision for most in-store tasks.
Depth perception.
Ability to differentiate between hot and cold surfaces.
Far vision and night vision for driving.
TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions.
Education and/or Experience High School diploma or GED preferred
