Emerging Bluechip Jobs in Usa

Lancesoft is seeking an experienced Emergency Room Registered Nurse for an exciting Travel Nursing job in Milwaukee, WI. Shift: 3x12 hr nights Start Date: ASAP Duration: 13 weeks Pay: $2254 / Week

We are seeking an experienced Emergency Department (ED) RN to join a high‑acuity, fast‑paced emergency care team. The nurse will provide rapid assessment, stabilization, and treatment for patients presenting with a wide range of urgent and emergent conditions.
This role supports a larger ED department and requires strong critical‑thinking, triage, and multitasking abilities. The RN may be required to float within skill set across units or to nearby affiliated sites within 40 miles, ensuring consistent patient care delivery. Proficiency in Epic EMR is essential.

Requirements:

Active RN License in the state of assignment

Minimum 2 years of recent ED experience in a larger ED department BLS, ACLS, PALS (facility may require TNCC or NIHSS depending on site) Strong competency in ED triage, emergent care, and rapid response Epic EMR experience required Ability to float within the facility as needed and to affiliated sites up to 40 miles Excellent assessment, multitasking, and communication skills Ability to work effectively in a high‑volume, high‑stress environment

About Lancesoft:

LanceSoft’s mission is to establish global cross-culture human connections that further the careers of our employees and strengthens the businesses of our clients. We are driven to use the power of our global network to connect businesses with the right people, and people with the right businesses without bias. We provide Global Workforce Solutions with a human touch.We are appreciative and thankful to the clients and employees we work with every day that have made us a respected global workforce provider. We want the experience to be worthy of your investment, whether that investment is in capital, time, reputation, education, or skills you've acquired. We want to do right by you, create stories that you'll share with your friends, colleagues and peers.

Registered Nurse (RN) - Part-Time

LOCATION:
103 North Road, Windham, CT

POSITION TYPE:
Part-Time

SHIFT(S):
1st shift

2nd shift

PAY RANGE:
$37.00-40.00 per hour

BENEFITS - Part-Time:

• Employer-Paid Life Insurance
• Paid Meal Period
• 8 Paid Holidays
• Sick Time Accrual
• Employee Assistance Program (EAP)
• Employee Discounts
• Shift Differential for Weekend, Evening & Night Shifts
• Casual Fridays
• Paid Training and Orientation
• Uniform Allowance
• Longevity Awards

JOB SUMMARY:
Are you a compassionate and dedicated Registered Nurse (RN) looking for part-time work while making a meaningful difference in residents' lives? We are seeking a part-time RN who is committed to providing high-quality, resident-centered care. At Douglas Manor, we pride ourselves on delivering exceptional support in a caring, collaborative environment. If you enjoy hands-on nursing care and being part of a supportive team, we encourage you to apply.

RESPONSIBILITIES:

• Perform assessments of residents' physical, emotional, and medical needs; monitor health status and report changes as needed.
• Administer medications and treatments (oral, IV, topical, injectable, as permitted) and perform skilled nursing procedures per physician orders and facility policy.
• Monitor and record residents' vital signs, perform regular health checks, observe for changes or signs of concern, and respond appropriately to changes in condition or emergencies.
• Provide direct nursing care and support residents with activities of daily living (as needed), hygiene, mobility assistance, and other care needs.
• Collaborate with the care team (therapists, CNAs/LPNs, social work, physicians) to ensure cohesive, resident-centered care.
• Maintain accurate, timely documentation of assessments, treatments, care provided, changes in condition, and communications in residents' medical records.
• Communicate with residents, families/POAs, and the care team regarding resident status, care plans, treatments, and any changes or concerns.
• Provide education and support to residents and their families regarding care, treatments, medications, and wellness (as appropriate).

QUALIFICATIONS:

• Valid, unrestricted RN license in Connecticut.
• Graduate of an accredited nursing program (ADN or BSN) - experience in long-term care or skilled nursing preferred.
• Current CPR/BLS (or equivalent) certification as required by facility policy.
• Strong clinical assessment skills, compassion, and a resident-centered approach; excellent communication and interpersonal skills.
• Ability to work in a long-term care or skilled nursing environment; reliable attendance and ability to work collaboratively as part of a care team.
• Capacity to perform nursing procedures (medication administration, IV therapy, wound care), monitor residents' conditions, and respond appropriately to changes or emergencies.

ABOUT US:
Ryders Health Management is a family-owned management company overseeing Skilled Nursing & Rehabilitation Centers. Across all our centers, we provide exceptional, patient-centered care designed to support each resident's individual recovery or long-term care needs. Our commitment to our staff is as strong as our commitment to our residents. We offer a supportive work environment and opportunities for growth and development.

OUR CARING COMMUNITY:
Douglas Manor is a 90-bed, family-owned skilled nursing facility located in Windham CT. As part of the Ryders Health family, you'll join a team backed by over 75 years of experience - rooted in quality care, teamwork, and staffing ratios that exceed industry standards.

Come join our compassionate, dedicated team of professionals!

EQUAL OPPORTUNITY EMPLOYER STATEMENT:
We are an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other characteristic protected by law.

Job Description

Job Description

An established condominium Association in the Alamo Heights area is looking to make an immediate hire for an experienced Maintenance Supervisor. This is a full-time position (40 hours per week), Monday to Friday from 7:30 am to 4:00 pm with on-call for after-hour emergencies (Rotation).
We offer:
Competitive hourly pay - double overtime pay - PTO, Holiday Pay - sick time - health insurance - company cell phone - company shirts - on site usage of company vehicle and golf cart.
Scope of Work:
· Oversee the day-to-day operations of the maintenance department and ensure that common area maintenance, repair work, housekeeping, and lawn maintenance are completed to the highest standards and in a timely manner
· Monitors and approve new work orders requests daily. Plans and assigns maintenance tasks, ensuring timely and safe completion of work orders using ClickMaint software.
· Establishes contact with owners in a timely manner to schedule common area repairs/access to unit.
· Inspects common area weekly (walks the property) to spot potential issues early, remediate urgent issues, and address necessary maintenance. Creates work orders to address these necessary maintenance issues.
· Develops and implements a proactive preventive maintenance plan.
· Meets with the Manager and Treasurer during Budget preparation to provide input for common area upcoming expenses.
· Monitors and maintains inventory of materials and equipment.
· Monitors, coordinates, and collaborates with the HOA contractors to ensure projects are completed as per the contracted scope of work.
· Collaborate with the Manager to evaluate Maintenance and Housekeeping staff for their yearly performance reviews.
· Coordinates training and required license renewals for maintenance staff.
· On-call for after-hour emergencies: Keeping owners/residents informed of Emergency situations that impact the community by sending out bulk messages.
Required for this position:
Technical & Maintenance Expertise

* Preventive and corrective maintenance planning
* Building systems knowledge (HVAC, plumbing, electrical, mechanical)
* Grounds, common area, and building envelope maintenance
* Troubleshooting and repair of equipment and facilities
* Vendor oversight and quality control
* Emergency response and on-call coordination

Leadership & Team Management

* Supervision and training of maintenance staff
* Work order prioritization and task delegation
* Performance monitoring and coaching
* Scheduling and staffing

Project & Vendor Management

* Contract oversight and scope verification
* Quality assurance and project follow-up
* Coordination with contractors and inspectors

Administrative & Organizational Skills

* Work order management systems
* Inventory and supply control
* Budget awareness and cost control
* Recordkeeping and documentation
* Time management and prioritization

Communication & Customer Service

* Professional communication with residents, board members, and management
* Clear reporting of maintenance issues and resolutions
* Customer service-oriented problem solving
* Conflict resolution and diplomacy
* Written and verbal communication skills

Compliance & Risk Management

* Knowledge of local building codes and regulations
* Risk assessment and mitigation
* Safety training and enforcement
* Incident reporting and follow up

Job Type: Full-time
Benefits:

* Health insurance
* Paid time off
* Paid Holidays

License/Certification:

* Driver's License (Required)
* Electrical License (Required)

Ability to Relocate:

* San Antonio, TX 78209: Relocate before starting work (Required)

Work Location: In person

Job Description

Job Description

We are seeking an outgoing and customer service-oriented relationship manager to join our organization and work with our clients in the Water Damage Restoration and Construction industry. In this role, you will be responsible for meeting with clients, educating them about our services, and guiding them to make the best decisions. (This is an outside-sales role, performed in-person) .

* Maintain good relationships with clients so that the business can maximize the value of those relationships
* Identify key contacts at potential client companies to establish and foster relationships
* Participate in one-on-one meetings with clients to explain services to guide their choices
* Understand the problems and challenges of clients, address those needs
* Grow the business by identifying new sales and business development opportunities
* Monitor and assess the activities of our competitors to proactively satisfy and retain our clients
* Provide excellent service to maintain a positive reputation for the business
* Resolve any customer complaints promptly and professionally
* Set revenue targets and develop and execute a strategy to meet them

Qualifications :

* Ability to build, foster, and maintain positive professional relationships
* Devotion to high-quality customer service
* Excellent interpersonal communication skills
* Keen analytical and research abilities
* Knowledge of relationship management best practices
* Problem-solving and conflict resolution capabilities
* Willingness to develop an in-depth understanding of the business and related services
* 3+ years of experience in a sales or customer service role
* Outgoing and customer-oriented attitude
* General Construction experience is preferred
* Restoration experience is preferred

Benefits :

* Company vehicle
* Company Phone and Computer
* Vacation and Paid time off
* Health care stipend

Compensation :

* This role has a base salary pay, plus a commission structure for revenue brought in directly from new accounts and sales.
* Base salary is from $45,000- $60,000.
* Total compensation + commission can range from from $80,000 - $130,000+. Uncapped commission.

Company Description
RestoPros of Reno-Tahoe specializes in water mitigation, fire, and restoration services. Our goal is to restore homes and businesses to pre-loss conditions quickly by providing excellent customer service and hiring skilled professionals. We work closely with insurance companies, offer financing, and aim to be a solution for those facing emergencies.

Company Description

RestoPros of Reno-Tahoe specializes in water mitigation, fire, and restoration services. Our goal is to restore homes and businesses to pre-loss conditions quickly by providing excellent customer service and hiring skilled professionals. We work closely with insurance companies, offer financing, and aim to be a solution for those facing emergencies.

At Houston Methodist, the Physician Assistant (PA) functions as an advanced practice practitioner, responsible for maintaining and promoting the health of the patient requiring care, practicing medicine under the supervision of a licensed physician. This position will provide diagnostic, therapeutic, surgical and preventative care, under the supervision of a physician. The PA position exams, diagnoses and decides treatment for patients, including analyzing and interpreting x-rays and lab results, writes prescriptions, takes patients' histories, provides surgical assistance, and orders various forms of therapy. This position may work in both inpatient and outpatient situations and can perform independently under the license of a physician or as part of a treatment team. The PA position affects direct patient care according to the Board of Physician Assistant Examiners in the State of Texas and Houston Methodist policies and procedures.
FLSA STATUS
Exempt

QUALIFICATIONS

EDUCATION

• Bachelor’s degree
• Graduate from accredited Physician Assistant program by National Commission on Certification of Physician Assistants (NCCPA)

EXPERIENCE

• One year of clinical experience

LICENSES AND CERTIFICATIONS
Required

• PA - Physician Assistant - State Licensure - Texas Department of Licensing and Regulation_PSV by the Texas Board of Physician Assistants and
• PA-C - Physician Assistant-Certified (NCCPA) - National Commission on Certification of Physician Assistant_PSV and
• BLS - Basic Life Support or Instructor (AHA) - American Heart Association and
• DEA - Narcotics License (DEA) - Drug Enforcement Administration_PSV

SKILLS AND ABILITIES

• Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations
• Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security
• Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles
• Use of critical thinking skills and clinical judgment to work autonomously as defined by the Board of Physicians Assistants
• Accepts accountability for outcomes in healthcare
• Uses therapeutic communication to establish a relationship with patients, families and interprofessional team to collaborate on the plan of care
• Strong organizational and problem-solving skill as evidenced by capacity to prioritize multiple tasks and role components
• Ability to exercise judgment in interactions with physicians, interprofessional care team and patients and their families
• Demonstrates proficient time management skills

ESSENTIAL FUNCTIONS

PEOPLE ESSENTIAL FUNCTIONS

• Demonstrates leadership as a clinical resource, inter-professional consultant, and patient advocate. Participates in rounding independently or with physicians/surgeons and attends interdisciplinary rounds, as appropriate, by specialty.
• Collaborates to foster healthy relationships in the work environment. Acts as a role model and coaches staff in effective verbal, non-verbal and written communication. May serve as first call for hospital staff. Serves as preceptor for Physician Assistant students and medical residents, as appropriate.
• Communicates organizational information and aspects of administrative and clinical practice in a respectful and positive manner when interacting with staff. Advocates for a balanced workload, promotes positive behaviors, and peer-to-peer accountability. Facilitates the promotion of teamwork. Uses peer-to-peer accountability towards improvement of department score for employee engagement.
• Collaborates with inter-professional health care team members to manage/coordinate patient care. Advocates on patient/family’s behalf to identify and resolve clinical and ethical concerns.

SERVICE ESSENTIAL FUNCTIONS

• Coordinates appropriate, timely patient care between health care providers and other ancillary clinicians, as appropriate, under a physician license, for a defined patient population(s), focusing on identified expected unit/optimal outcomes, individualized to the patient. Helps drive improvement of department score for patient satisfaction, through peer-to-peer accountability to service standards.
• Collaborates quality health care with inter-professional team members to manage/coordinate patient care.
• Responds and is available timely to patient questions/issues that arise as triaged by clinical staff and provides assistance for emergencies, as needed.

QUALITY/SAFETY ESSENTIAL FUNCTIONS

• Performs independent or delegated functions under physician license, such as diagnosis, use of prescriptive authority, and treatment according to practice guidelines, protocols, and/or standing orders.
• Reviews medications and test reports on patients, responds to critical test results, and advises on any corrective action based on the results.
• Conducts comprehensive health assessments (initial, ongoing, discharge), identifies normal/abnormal health characteristics, develops plan of care, initiates appropriate interventions, and evaluates care outcomes on defined patient populations. Performs quality and safe diagnostic, surgical and/or therapeutic procedures necessary for defined patient populations.
• Assists the inter-professional health care team in the development and implementation of protocols to ensure patient safety. Integrates and contributes to professional practice standards, policies, procedures, protocols and leads improvements in patient safety-related processes.

FINANCE ESSENTIAL FUNCTIONS

• Performs accurate and timely documentation in medical records, including diagnosis and CPT coding.
• Implements department strategies to achieve financial target and mentors others to do the same through timely documentation of care, decreasing length of stay, optimizing efficiency, and other areas according to department specifications. Projects awareness and understanding of resource allocation based on patient needs and staff experience, knowledge, and skills.

GROWTH/INNOVATION ESSENTIAL FUNCTIONS

• Fosters identification and implementation of innovative solutions to improve patient care or department operations such as the organization’s quality metrics or other department-specific measures by leading and/or participating in department and/or hospital projects/activities or a hospital committee.
• Provides education of information/knowledge in professional activities such as research, presentations, and publications. Expands individual nursing knowledge and coaches staff to grow in knowledge, abilities, skills, and attitudes. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an ongoing basis.

SUPPLEMENTAL REQUIREMENTS
WORK ATTIRE

• Uniform: No
• Scrubs: Yes
• Business professional: Yes
• Other (department approved): Yes

ON-CALL*
*Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below.

• On Call* Yes

TRAVEL**
**Travel specifications may vary by department**

• May require travel within the Houston Metropolitan area Yes
• May require travel outside Houston Metropolitan area Yes

QUALIFICATIONS

EDUCATION

• Bachelor’s degree
  
• Graduate from accredited Physician Assistant program by National Commission on Certification of Physician Assistants (NCCPA)

EXPERIENCE

• One year of clinical experience

LICENSES AND CERTIFICATIONS
Required

• PA - Physician Assistant - State Licensure - Texas Department of Licensing and Regulation_PSV by the Texas Board of Physician Assistants and
  
• PA-C - Physician Assistant-Certified (NCCPA) - National Commission on Certification of Physician Assistant_PSV and
  
• BLS - Basic Life Support or Instructor (AHA) - American Heart Association and
  
• DEA - Narcotics License (DEA) - Drug Enforcement Administration_PSV

Company Profile:

Houston Methodist Specialty Physician Group is an integral part of Houston Methodist’s overall strategy to become one of the nation’s leading academic medical centers. Established as a nonprofit corporation certified by the Texas State Board of Medical Examiners, the Specialty Physician Group enables physicians to maintain autonomy with respect to clinical practice while growing their practice within an academic environment.

Houston Methodist is an Equal Opportunity Employer.

Overview:
The Foods Warehouse position is physically demanding; manual labor is required. The Foods Support team is responsible for providing support to the Food Service department through ice production and delivery, beverage machine maintenance and novelty food storage and delivery. This position requires a valid drivers license and you must be 18 years of age or older.
* Certain shifts begin as early as 6 am or go until 1 hour prior to park closing*
Foods Support Associates are required to interact with guests, other Associates, leads, and supervisors on a daily basis. Additionally, Foods Support Associatess are required to continuously work outdoors and closely with others. Support staff will be required to work in the park when needed and must pass all Associates and cash handling trainings. Occasionally will work alone. Will always be exposed to direct sunlight, dust, dirt, and water. Must be able to function in all weather conditions for long periods of time. Foods Ice House/Support Host/Hostess must be willing to help in the park when needed. This may include but is not limited to, food safety, cash handling, interacting with guests, and providing excellent service.
Pay Rate: $16.50/Hour
Responsibilities:

* Must be able to promote the park with the utmost enthusiasm and pride while providing support to the Foods Department through ice production and delivery.
* Maintain the production of ice and delivery to food stands throughout the park.
* Delivery of ice via the use of park vehicles, hand trucks and manually.
* Bagging and lifting ice and operating lift equipment.
* Maintain a safe and clean work area.

* Maintain proper attendance and timelines.
* Required to attend work in full grooming guidelines.
* Required to stay in uniform w/ the exception of when in the support area.

* Ensure guest safety and satisfaction in their stay at Six Flags.
* Resolve Guest concerns that may arise on a daily basis.
* Ensure standards of performance for all areas within their responsibilities are met.
* Respond to any emergency situation in the area and maintain control until an area supervisor arrives.
* Ensure that image, cleanliness and courtesy standards requirements are met.
* Refrain from consuming any substance that may impair judgment.
* Cooperate with all Associatess and managers.
* Answer guest questions and give proper guidance.
* Complete any and all tasks as requested by Six Flags Management.
* Respond to emergencies with appropriate action, maintain control and notify supervisor.

Qualifications:

* At least 18 years of age.
* Must posses a valid driver's license to drive park vehicles.
* Able to communicate effectively in the English language, including the ability to read, speak, and understand the English language.
* Available to work flexible hours at nights, weekends and holidays.
* Must have good customer service skills.
* Requires continuous sitting or standing, bending, eye/hand coordination, near vision, hearing, and speech. Requires frequent kneeling, manual dexterity, gross motor skills, and color definition. Requires using a telephone. Must be able to read and write English. Requires some lifting, sitting, standing, walking, bending, eye/hand coordination, near vision, hearing, and speech. Requires frequent kneeling, manual dexterity, gross motor skills, and color definition. Requires using telephone. Must be able to read and write English.
* Must be able to stand/walk for up to 6 hours at a time and as many as 14 hours a day.
* Must be able to walk up to 3 miles per day over various surfaces.
* Must be able to lift 50 lbs consistently.
* Must be able to lift and carry 50 lbs over 25 feet over various surfaces.
* Must be able to lift and lower 50 lbs above shoulder level.
* Must be able to climb a stepladder up to 6 ft. in height.

Note: This job description is not intended to be all inclusive. Associates may perform other related duties as required, meeting the on-going needs of the company.

Six Flags Entertainment Corporation is North America's largest regional amusement-resort operator with 27 amusement parks, 15 water parks and nine resort properties across 17 states in the U.S., Canada and Mexico. Focused on its purpose of making people happy, Six Flags provides fun, immersive and memorable experiences to millions of guests every year with world-class coasters, themed rides, thrilling water parks, resorts and a portfolio of beloved intellectual property such as Looney Tunes®, DC Comics® and PEANUTS®.

What's in it for you?

* Free Food for Memorial Day, Fourth of July and Labor Day
* Exclusive Rides parties for all employees.
* Scholarship Opportunities
* Professional Development
* Complimentary tickets
* In-Park discounts and more!

Other Functions: All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate.

Six Flags is an Equal Opportunity Employer and supports a Drug Free Work Place.

TITLE: Shift Manager (SM)

PURPOSE OF THE POSITION:  The person holding this supervisory position is considered a full 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.

WARFIGHTERS NEED MEDICAL WARRIORS.

Saving lives is the mission-but for Special Operations medics, it's a mission fought in the shadows. These elite medical specialists don't just treat injuries; they bring life-saving expertise into the fight.

From stabilizing wounded operators under enemy fire to leaping from helicopters and diving with Special Operations teams, Hospital Corpsmen in the Advanced Technical Field (HM-ATF), are trained to handle medical emergencies wherever the mission takes them. As part of an exclusive group supporting SEALs, Divers, SWCC, and EOD teams, they deliver critical care in the most extreme conditions. You might serve in one of three roles: a Search & Rescue Medical Technician, a Dive Medical Technician or as a Special Operations Independent Duty Corpsman.

It's not easy to earn the title "Doc." But when warfighters put their lives on the line, they need a medical warrior by their side.

Enlisted None

WATCH VIDEOS ABOUT SPECIAL OPERATIONS CORPSMEN

Special Operations Independent Duty Corpsman

Search and Rescue Medical Technician

Medical Deep Sea Diving Technician

SPECIAL OPERATIONS CORPSMAN: CAREER DETAILS & REQUIREMENTS

Responsibilities

Those in the Hospital Corpsman Advanced Technical Field go beyond the duties of basic Hospital Corpsman, working in austere and challenging environments while saving lives. Each of the three classifications has its own responsibilities:

Special Operations Independent Duty Corpsman (SOIDC)

• Provide advanced medical care and operational services for Marine Reconnaissance, USMC Special Operations Forces and Navy Special Operations Command personnel, like SWCC and SEALs
• Engage as a team member in direct action, special reconnaissance, foreign internal defense and unconventional warfare

Search and Rescue Medical Technician (SMT)

• Rescue patients and deliver emergency care from the back of a helicopter
• Perform aircrew duties and En Route Care (ERC) for routine illness and emergent patients
• Provide relief and assistance in areas ravaged by catastrophic natural disasters
• Support Search and Rescue (SAR), tactical evacuation (TECEVAC), Medical Evacuation (MEDEVAC), casualty evacuation (CASEVAC) and Combat Search & Rescue (CSAR) for Navy and Marine Corps Aviation

Deep Sea Diving Medical Technician (DMT)

• Provide basic medicine and assist medics in prevention and treatment of diving related illnesses, injuries associated with deep sea diving and hyperbaric conditions
• Operate, test and repair all Navy diving equipment
• Perform underwater inspections, harbor/port/ship security inspections, conduct ordnance searches, rescue personnel, engage in special warfare and small boat operations
• Operate Swimmer Delivery Vehicle Dry-Deck Shelter system and submarine Lock-in/Lock-out systems

Work Environment

As a Hospital Corpsman, you have the most diverse range of work environments in the Navy. Your job will likely take you all over the world-and far out of your comfort zone. If you choose to go the Hospital Corpsman Advanced Technical Field route, you will work in extreme and sometimes precarious conditions. From deep-sea diving to combat missions to flying in MH-60 Romeo helicopters, you will train outside the realm of conventional military forces to prepare for any mission. You may work independent of a physician or under supervision in this program.

Training & Advancement

Upon completion of initial training at Recruit Training Command Great Lakes (known as Boot Camp), you'll report for specialized training including:

Hospital Corps "A" School (19 weeks) in San Antonio, Texas for training on basic principles and techniques of patient care and first aid procedures.

After "A" School, HM-ATF candidates track to one of three advanced training paths:

• Special Operations Independent Duty Corpsman Pipeline (121 weeks)
  Areas of training include but are not limited to basic reconnaissance, airborne operations, combatant diving, demolitions, clinical diagnostics, advanced trauma skills, Advanced Cardiac Life Support (ACLS), basic surgical anesthesia, basic veterinary medicine and basic dental exams.
• Search and Rescue Medical Tech Pipeline (27 weeks)
  Areas of training include but are not limited to advanced fluid resuscitation, administration and management of Advanced Life Support medications, use of emergency medical equipment, rescue and recovery devices and patient handling.
• Medical Deep Sea Diving Tech Pipeline (28 weeks)
  Areas of training include but are not limited to diving physics, scuba and surface-supplied air diving, recognition and treatment of diving related illnesses.

After completing your pipeline, you'll receive your first assignment. You'll go wherever you're needed, which can be anywhere in the world. Automatic promotion opportunities are available but are competitive and based on completion of pipeline.

Post-Service Opportunities

There's no better way to begin a successful career in health care than by serving in the medical support division of America's Navy. Specialized training received and work experience gained in the course of service can lead to valuable credentialing and occupational opportunities in related fields in the civilian world, such as Emergency Medical Technician (EMT), Home Health Aide, Anesthesiologist Assistant and more.

Education Opportunities

Beyond offering access to professional credentials and certifications, Navy technical and operational training in the medical field can translate to credit hours toward a bachelor's or associate degree through the American Council on Education.

You may also continue your education through undergraduate degree opportunities like the Navy College Program and Tuition Assistance and the Post-9/11 GI Bill.

Qualifications & Requirements

A high-school diploma or equivalent is required to become an Enlisted Sailor. Those seeking a position as a Hospital Corpsman must be U.S. citizens.

While no college degree is required to apply for a position as a Hospital Corpsman Advanced Technical Field, a high degree of difficulty should be expected. Entry Requirements include:

• Vision correctable to 20/20
• Normal color perception
• Pass a physical examination
• 28 years of age or younger
• U.S. citizen eligible for security clearance

In addition to strong communication, writing and arithmetic skills, you should also have a genuine interest in providing health care, along with good use of your hands and strong physical stamina.

The Minimum and Elevated Navy Physical Screening Test (PST & EPST) requirements are:

For Special Operations Independent Duty Corpsman (SOIDC)

Exercise Time Min. Elevated Swim 500 yards (breast or sidestroke) Unlimited 12:30 9:30 Push-up 2:00 50 75 Curl-up 2:00 50 75 Pull-up 2:00 10 15 Run 1.5 miles Unlimited 10:30 9:30
For Search and Rescue Medical Technicians (SMT)

Exercise Time Min. Swim 500 yards (breast or sidestroke) Unlimited 12:00 Push-up 2:00 42 Pull-up 2:00 04 Run 1.5 miles Unlimited 12:00
For Deep Sea Diving Medical Technicians (DMT)

Exercise Time Min. Swim 500 yards (breast or sidestroke) Unlimited 12:00 Push-up 2:00 50 Pull-up 2:00 06 Run 1.5 miles Unlimited 11:30
Candidates who achieve the Elevated Physical Screening Test (EPST) scores shown above may qualify for the Enlisted Bonus for Shipping (EB-SHP) program. These elevated standards must be met during your 14-day shipping PST to be eligible for the bonus. Learn more about Navy enlistment bonuses.

Important personal traits for this role include maturity, resourcefulness, dependability and trustworthiness. Please note that any illegal involvement with drugs may be disqualifying.

General qualifications may vary depending upon whether you're currently serving, whether you've served before or whether you've never served before.

Part-Time Opportunities

There are no part-time jobs as a Navy Reserve Sailor in this role. Go back to Careers to find other jobs that have a Reserve component. You can also find out more about what life is like as a Reserve Sailor in the Navy.

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ABOUT US ·       LOCATION: Boone Power is centrally located in Lebanon, IN, with easy access off Interstate 65, State Road 39 and State Road 32. We have big-town amenities, with a small-town feel. ·       FIRST: We are proud to be the first electric cooperative in the state. It was with a pioneering spirit, in 1935, that we brought electricity to the rural folks within the communities we serve. ·       FASTEST: Today, as the fastest growing electric cooperative within the state, we integrate an innovative business model with our pioneering foundation to find opportunities, stretch our boundaries and focus on meeting the needs of our diverse member-owners. As a not-for-profit, we’re focused on being good stewards of our organization’s resources and providing quality service for our members. ·       LEADING: As a trusted and innovative leader in providing our nearly 20,000 member-owners with superior electric service at fair and reasonable prices, we also take pride in the meaningful impact and improved quality of life we make throughout the communities we serve. ·       PRINCIPLED: As a member-owned cooperative, our core principles and values are based on open and voluntary membership, democratic member control, autonomy and independence, bolstering our local economies, and the sustainable development of the communities we serve.  Boone Power is proud to be an equal opportunity employer. Follow Boone Power on Facebook, Twitter, LinkedIN and YouTube.

Description  Boone Power is seeking an Engineering Technician to join our Special Projects and Engineering Technology team. The Engineering Technician supports and maintains key electrical system technologies including SCADA, feeder automation, and field devices such as regulators, reclosers, relays, gateways, and RTUs. This role is responsible for programming, testing, troubleshooting, and maintaining substation and distribution equipment and associated control systems. The position also provides project coordination, technical support, and cross-functional collaboration to ensure system reliability, regulatory compliance, and timely response to outages and emergencies. As a vital contributor to the Engineering and Operations teams, the Engineering Technician ensures the seamless integration and performance of automation, control, and communication technologies that directly impact system performance and member satisfaction. The successful candidate will report to the Director of Special Projects & Engineering Technologies. Responsibilities  System Support & Maintenance Support and monitor Supervisory Control and Data Acquisition (SCADA) activitiesAssist System Engineers in the maintenance and support of the Feeder Automation SystemTroubleshoot breakers, regulators, RTUs, and other technical field equipment in collaboration with IT, Operations, and EngineeringMaintain outside plant communications infrastructure as it pertains to the electrical system (fiber and copper terminations to devices)Ensure reliable performance of Engineering and Operations technologies Operations & Field Support Program, test, and troubleshoot regulators, capacitor banks, and electronic protective devicesCollaborate with Engineering and Operations on construction and maintenance procedures for specialized equipment and controlsReview substation inspection reports and support substation and downline device maintenance programsSupport outage restoration and emergency response efforts by ensuring operational integrity of supported systems Project Coordination & Technical Support Assist in developing system improvement plans related to supported technologiesOrganize, coordinate, and conduct testing of reclosers and controls in accordance with industry standardsProject manage substation and downline testing effortsMaintain working knowledge of substation equipment and operations, including regulators, breakers, and relaysProgram, configure, and troubleshoot associated control systems to ensure proper functionality and coordination Resumes must be received by noon on April 17, 2026 No phone calls please. 
High School diploma with 10 years of experience; ORAssociate/Technical degree with 5 years of experience; ORBachelor’s degree with 1 year of experience; ORAdvanced degree with 1 year of experienceDemonstrated knowledge of electrical systems and basic electrical engineering principlesStrong troubleshooting and problem-solving skillsAbility to analyze and solve complex problems under pressureStrong organizational skills and attention to detailAbility to manage projects and execute defined objectives within established timelinesStrong communication skills with the ability to explain complex technical concepts to varying audiencesPassion for learning emerging technologies and adapting to new software systemsAbility to travel daily throughout the assigned service territory
EXCELLENT BENEFITS
Boone Power offers competitive pay, an excellent benefits package including medical, dental, vision, life insurance, 401(k) matching, pension retirement plan, education reimbursement – your benefits with us start when you do. We also offer a generous paid leave schedule and opportunities for professional growth. PandoLogic. Keywords: General Engineering Technician, Location: Lebanon, IN - 46052