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TITLE:  Shift Leader (SL)

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

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

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.  The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.

I. PROFITABILITY

A.Planning

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

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

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

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

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

1. Performs Banking Transactions

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

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

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

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

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

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

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

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

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

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

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

7.Assures compliance with team member consumption policies.

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

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

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

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

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

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

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

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

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

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

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

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

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

9.Eliminating supplemental tip credit pay.

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

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

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

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

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

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

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

2. Assuring a comfortable environment for customers.

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

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

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

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

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

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

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

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

D. Ensures quality products, which includes:

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

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

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

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

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

III.PEOPLE

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

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

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

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

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

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

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

1.Utilizing Coaching for Results, which includes:

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

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

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

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

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

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

IV. MARKETING

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

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

V. FACILITIES

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

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

VI. ADMINISTRATION

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

EQUIPMENT USED:

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

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

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

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

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

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

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

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

"Automatic Dishwasher".  A mechanical device consisting of:  (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

REM Community Services, a part of the Sevita family, provides community-based services for individuals with intellectual and developmental disabilities. Here we believe every person has the right to live well, and everyone deserves to have a fulfilling career. You’ll join a mission-driven team and create relationships that motivate us all every day. Join us today, and experience a career well lived. 

Pay is $16/hour. Schedules:

• 
  
• Every Thursday 3 pm - 11 pm and every other Saturday and Sunday 3 pm - 11 pm
  

 

Must have valid Driver's License for at least 1 year post permit and a clean Motor Vehicle Record that meet's Sevita insurability policy

 

THRIVE AS A CAREGIVER AT SEVITA. EACH DAY, YOU’LL

• 
  
• Be proud of rewarding work helping people grow, learn, and live well
  
• Develop real, meaningful relationships with the individuals you serve
  
• Experience ownership and trust from your leaders to do what’s right for participants
  
• Take initiative to help participants be part of the community and enjoy their favorite activities
  
• Support participants with developmental goals like budgeting, exercise, and nutrition
  

 You’ll assist people with their personal hygiene and support individuals who can have behavioral challenges and other complex needs. If you’re compassionate, patient, and find meaning in this type of work, you'll find a promising future at Sevita.

 

EVERY PERSON DESERVES A FULFILLING CAREER 

• 
  
• Competitive Pay: Pay on Demand, Full benefits package for full-time employees, including a 401(k) with company match
  
• Time Off: Paid time off plus holiday pay to recharge so you can be your best at work
  
• Network of Support: Supervisors who care deeply about the participants and your wellbeing
  
• Job Security: A stable job at an established, growing company
  
• Learning and Development: We invest in your development and provide the tools and training you need to have a fulfilling career 
  

WHAT YOU’LL BRING TO SEVITA

• 
  
• Education: NoHigh School Diploma or equivalent required for Direct Support Professional role.
  
• Experience: NO experience in human services or direct care required.  We will train you!
  
• Skills: Communication, adaptability, multi-tasking, teamwork, time-management
  
• Behaviors: Patient, compassionate, reliable, responsible
  
• Vehicle:     Must have valid Driver’s License for at least 1 year post permit and a clean Motor Vehicle Record that meet's Sevita insurability policy.
  

 

Apply today and explore careers, well lived at Sevita.

 

Sevita is a leading provider of home and community-based specialized health care. We believe that everyone deserves to live a full, more independent life. We provide people with quality services and individualized supports that lead to growth and independence, regardless of the physical, intellectual, or behavioral challenges they face.

We’ve made this our mission for more than 50 years. And today, our 40,000 team members continue to innovate and enhance care for the 50,000 individuals we serve all over the U.S.
 

As an equal opportunity employer, we do not discriminate on the basis of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, veteran status, citizenship, or any other characteristic protected by law. 

Job Description:Seeking a Licensed Practical Nurse, Medical Assistant, or Ophthalmic Assistant (certified or uncertified) to serve in our ophthalmology practice at South University Clinic in Fargo, North Dakota. This LPN, CMA, or COA works 7:45 am to 4:30 pm, Monday through Friday, with one weekday off. No weekend, holiday, or on-call rotations are required. Education Qualifications:

• Education as required for licensure.

About Essentia Health:

We are a top-rated employer offering work-life balance, long term career stability, opportunities for growth, and work you can be passionate about!  Our mission guides us every day: We are called to make a healthy difference in people’s lives. This calling resonates deeply for our caregivers and our colleagues working behind the scenes, who all bring high-quality, compassionate care to the patients we are privileged to serve.  We are like nowhere else: 

LPN or CMA ($21.72 - $32.58 based on experience):
Assists RN, Physician and other providers and provides direct patient care in the ambulatory and/or home care setting to contribute to meeting the mission and goals of Essentia Health. Will perform identified procedures for which competencies have been demonstrated. Cares for patients ranging in age from newborn to elderly as noted on age-related category.

Ophthalmic Assistant ($17.11-$25.67 uncertified, $19.28-$28.92 certified):
Provides quality care to patients of all ages as defined in the ambulatory care nursing philosophy of Essentia Health. Performs tests and procedures and assists ophthalmologists or optometrists in providing quality eye care.

Employees scheduled 24+ hours weekly enjoy these benefits:

• Health Insurance and HSA or FSA accounts

• Dental and Vision insurances

• Supplemental insurances- critical illness, accident, & hospital indemnity

• Paid short-term disability, long-term disability, and basic life insurance

• Supplemental Life and Accidental Death & Dismemberment insurance

• Tuition Reimbursement

• PTO accrual and 7 paid holidays per year

• Paid parental leave after one year

• Adoption assistance after one year

• Bereavement & Jury Duty (all regularly scheduled employees)

All employees, including casual, enjoy these benefits:

• Take Charge (employee wellness program)

• Guidance Resources (free confidential counseling)

• Employee discount program

• 401(k) retirement account (traditional & Roth)

• 401(k) matching & discretionary contributions (subject to service requirements)

Licensure/Certification Qualifications:

• LPN: North Dakota LPN license required upon hire.

• LPN: Minnesota LPN license required within 3 months of hire.

• Medical Assistant: Current registration or certification as a Medical Assistant OR verifiable completion of a Medical Assistant Program and must become certified within one year of date of hire. Must pass certification within two attempts.

• Medical Assistant: Must be registered as a Medication Assistant III through the North Dakota Board of Nursing within 60 days of hire. Clinical Assistant can NOT administer medication prior to being registered as a MAIII through the ND BON.

• Ophthalmic Assistant: JCAHPO certification as a Certified Ophthalmic Assistant required within 1 year of hire or transfer.

• Certified Ophthalmic Assistant: JCAHPO certification as a Certified Ophthalmic Assistant required upon hire.

• All: AHA Basic Cardiac Life Support (BCLS) certification within 3 months of hire.

• Healthcare experience preferred, especially in ophthalmology or optometry.

Employee Benefits at Essentia Health: At Essentia Health, we’re committed to supporting your well-being, growth, and work-life balance. Our comprehensive benefits include medical, dental, vision, life, and disability insurance, along with supplemental options to fit your needs. We offer a 401(k) plan with employer contributions to help you plan for the future, and we invest in your professional development through training, tuition reimbursement, and educational programs. To help you thrive both at work and at home, we provide flexible scheduling, generous time off, and wellness resources focused on your physical, mental, and emotional health. Please note that benefit eligibility may vary. For full details, refer to your benefit summary or contact our HR Service Center at (218) 576-0000. Job Location: South University Clinic Shift Rotation: Day Rotation (United States of America) Shift Start/End: 7:45 am/4:30 pm Hours Per Pay Period: 64 Compensation Range: $17.11 - $25.67 / hour Union: FTE: 0.8 Weekends: No Call Obligations: Sign On Bonus:

Date Posted:

2025-11-11

Country:

United States of America

Location:

PW102: Middletown Aircraft Rd P.O. Box 611, Middletown, CT, 06457 USA

Position Role Type:

Onsite

U.S. Citizen, U.S. Person, or Immigration Status Requirements:

U.S. citizenship is required, as only U.S. citizens are authorized to access information under this program/contract.

Security Clearance:

None/Not Required

Pratt & Whitney is working to once again transform the future of flight—designing, building and servicing engines unlike any the world has ever seen. And because transformation begins from within, we’re seeking the people to drive it. So, calling all curious. 

Come ready to explore and you’ll find a place where your talent takes flight—beyond the borders of title, a country or your comfort zone. Bring your passion and commitment and we’ll welcome you into a tight-knit team that takes our mission personally. Channel your drive to make a difference into shaping an organization and an industry that’s evolving fast to the future.

At Pratt & Whitney, the difference you make is on display every day. Just look up. Are you ready to go beyond?

We have an immediate need for a Production Machinist/Processor C 3rd shift (Onsite)

FUNCTION: Setup and operate one machine tool or process equipment type and operate more than one unrelated machine tool or process equipment types within an assigned area to produce precision turbine engine parts. Perform work where methods, procedures and processes are well developed and the required tooling, gaging and fixturing are provided.

What You Will Do:

Job Description

• Under the direction of leader/supervisor, work from verbal and written instructions, operation sheets, drawings and other pertinent information. Following established methods and procedures, use manual or numerically controlled machine tools such as milling, boring, grinding, turning, broaching and shaping machines to achieve the required dimensional specifications.

• Recognize indications of dull or damaged cutting tools and replace them as needed.

• Perform bench, assembly and surface finishing operations such as deburring, blending, trimming and fitting, using a variety of hand and power tools.

• Follow prescribed methods and procedures to perform drilling, riveting and bonding operations to assemble various details in producing a finished part. Operate part-marking equipment.

• Use a variety of media, dry or liquid, to perform cleaning or part preparation and finishing operations. Operate tumbling, grit blast, shot peen, buffing and polishing equipment, wash machines and dip tanks for part surface conditioning.

• Apply masking as required. Perform applications of anti-gall and polymite coatings utilizing dry bake ovens to cure.

• Utilize a variety of fixed or variable measuring instruments to check dimensions and part features. Operate OpCert and other computer–based systems to retrieve and store information and records.

Refer difficulties to leader or supervisor.

Perform routine servicing throughout assigned area following specified procedures and written instructions, such as operators’

checklist, for upkeep and to assure equipment operates properly.

May be assigned to carry out tasks, not specifically listed, within the scope and skill level of this job description in support of department objectives and to develop individuals' skills.

Qualifications You Must Have:

• High School Diploma or GED.

• U.S. citizenship is required, as only U.S. citizens are authorized to access information under this program/contract.

Qualifications we prefer:

• 1-3 years of machining experience.

Qualifications We Value: In compliance with the collective bargaining agreement, priority consideration is given to candidates who are INTERNAL (and recall) to the Pratt & Whitney IAM Bargaining Unit members of District Lodge 26 and Affiliated Locals 700 and 1746 (Connecticut Operations).

 Pratt & Whitney in East Hartford, CT is a FAA regulated facility and as such under the U.S. Departments of Transportation’s Federal Aviation Administration (FAA). This position is considered safety sensitive in accordance with FAA Guidelines. Candidate will be subject to drug and alcohol testing per FAA’s regulation 14 CFR part 120, as well as 49 CFR part 40.

Learn More & Apply Now!

Must be a U.S. Citizen. This position may require access to systems/tools that are restricted to individuals who possess US citizenship.

 In addition to transforming the future of flight, we are also transforming how and where we work. We’ve introduced role types to help you understand how you will operate in our blended work environment.

This role is:

Onsite: Employees who are working in Onsite roles will work primarily onsite. This includes all production and maintenance workers, as they are essential to the development of our engines.

Candidates will learn more about role type and current site status throughout the recruiting process. For onsite and hybrid roles, commuting to and from the assigned site is the employee’s personal responsibility.

As part of our commitment to maintaining a secure hiring process, candidates may be asked to attend select steps of the interview process in-person at one of our office locations, regardless of whether the role is designated as on-site, hybrid or remote.

Hired applicants may be eligible for benefits, including but not limited to, medical, dental, vision, life insurance, short-term disability, long-term disability, 401(k) match, flexible spending accounts, flexible work schedules, employee assistance program, Employee Scholar Program, parental leave, paid time off, and holidays. Specific benefits are dependent upon the specific business unit as well as whether or not the position is covered by a collective-bargaining agreement.Hired applicants may be eligible for annual short-term and/or long-term incentive compensation programs depending on the level of the position and whether or not it is covered by a collective-bargaining agreement. Payments under these annual programs are not guaranteed and are dependent upon a variety of factors including, but not limited to, individual performance, business unit performance, and/or the company’s performance.This role is a U.S.-based role. If the successful candidate resides in a U.S. territory, the appropriate pay structure and benefits will apply.RTX anticipates the application window closing approximately 40 days from the date the notice was posted. However, factors such as candidate flow and business necessity may require RTX to shorten or extend the application window.

RTX is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability or veteran status, or any other applicable state or federal protected class. RTX provides affirmative action in employment for qualified Individuals with a Disability and Protected Veterans in compliance with Section 503 of the Rehabilitation Act and the Vietnam Era Veterans’ Readjustment Assistance Act.

Privacy Policy and Terms:

Click on this link to read the Policy and Terms

WHEN YOU WORK FOR US, WE WORK FOR YOU. Travel Med Surg RN

Weekly Gross Pay: $1736.00 - $1936.00

Location: Waverly, IA, United States

Start date: 5/11/2026

Assignment length: 11 Weeks

Minimum years of relevant experience in healthcare: 2 years

Job type: Traveler

Shift: Night (3x12)

Certifications: BCLS/BLS

Position Highlights

• 11-week travel contract
• Competitive weekly pay package
• Work with an experienced clinical and recruiting team
• Quick start options available (inquire for details)

Titan Medical is looking for travelers to fill a Travel Med Surg position for a 12 week assignment in Waverly, IA! Call Titan for additional details.

Benefits

• Day-one medical, dental & vision insurance
• Loyalty bonus after 2,080 hours
• Life and short-term disability
• 401(k) with employer match
• Referral bonus up to $1,500
• 24/7 recruiter support
• Licensure and CEU reimbursement
• Experienced clinical team available to support you throughout your assignment
• Titan Medical App available on the Apple Store & Google Play

Why Travel with Titan Medical

Titan Medical provides access to thousands of travel nursing and allied health jobs nationwide. Your dedicated recruiter will help you:

• Build a strong traveler profile by improving your résumé and showcasing your skills
• Increase your chances of landing the assignment you want
• Travel with a top healthcare staffing company in the industry

Ready to apply or want more information?
Call to connect with Titan Medical today!

WHEN YOU WORK FOR US, WE WORK FOR YOU. Travel ICU RN

Weekly Gross Pay: $2150.00 - $2350.00

Location: Tuscaloosa, AL, United States

Start date: 3/16/2026

Assignment length: 11 Weeks

Minimum years of relevant experience in healthcare: 2 years

Job type: Traveler

Shift: Night (4x12)

Certifications: ACLS/BCLS/BLS

Position Highlights

• 11-week travel contract
• Competitive weekly pay package
• Work with an experienced clinical and recruiting team
• Quick start options available (inquire for details)

Titan Medical is looking for travelers to fill a Travel ICU position for a 13-week assignment in Tuscaloosa, AL! Call Titan for additional details.

Benefits

• Day-one medical, dental & vision insurance
• Loyalty bonus after 2,080 hours
• Life and short-term disability
• 401(k) with employer match
• Referral bonus up to $1,500
• 24/7 recruiter support
• Licensure and CEU reimbursement
• Experienced clinical team available to support you throughout your assignment
• Titan Medical App available on the Apple Store & Google Play

Why Travel with Titan Medical

Titan Medical provides access to thousands of travel nursing and allied health jobs nationwide. Your dedicated recruiter will help you:

• Build a strong traveler profile by improving your résumé and showcasing your skills
• Increase your chances of landing the assignment you want
• Travel with a top healthcare staffing company in the industry

Ready to apply or want more information?
Call to connect with Titan Medical today!

Description:

 

Find Your Purpose! Home of Hope offers flexible schedules to meet your needs, full and part time opportunities, up to $2,000 in annual bonuses, free/reduced child care, great benefits and career growth. Pay commensurate with experience.
Responsible to serve as a support person to all individuals receiving services by Home of Hope Inc. This support is given in a variety of areas; daily living skills, leisure activities, personal hygiene skills, vocational skills, individual rights and responsibility training, social skills, human relations, transportation, etc.

Requirements:

ESSENTIAL JOB FUNCTIONS:

1. Train, guide or assist in personal hygiene, clothing care, mobility, taking medications, managing money, meal planning/preparation, household care, communication, community participation (religious, political, recreational, etc.), health maintenance (nutrition, medical/dental appointments, physical exercise, immunizations, etc.), safety skills and human relations.

2. Coordinate or provide instruction in vocational skills. Identify areas where assisted techniques may be useful at a job site. Develop and utilize natural supports to integrate the person into the work environment. Report progress to individual’s Team to develop vocational activities when job placement is not appropriate. Document and maintain task analysis for job placement/assessments, billings and vocational profiles.

3. Assist in achieving maximum potential toward self- determination. Encourage independence and inclusion regardless of community, social or vocational circumstance. Participate in the identification of strengths, interests and needs of the person to ensure maximum development and

goal attainment. Interact to promote self-esteem, confidence and morale as well as ensuring the happiness and well being of each person served.

4. Work cooperatively with all employees, service providers, professionals, guardians, and families. Represent HOH in a positive manner. Conduct yourself in a manner becoming of a role model. At all time treat people, co-workers, professionals with respect and dignity.

5. Report to the Program Coordinator and document incidents when the individual receiving services is awake during sleep hours. In the case this individual stays awake during all sleep hours, you should report this so that relief staff can be called in to provide care. Sleeping while the individual is awake is not permitted.

6. Document and report any accidents, medical issues or behavioral incidents that affect the health, welfare or self- respect/dignity of the individual. Report suspicion of rights violations, financial exploitation, neglect, or abuse by calling the Abuse Hotline.

7. Will provide transportation to work, therapies/health appointments, leisure or social activities using public transportation, HOH provided vehicles or personal vehicle.

8. Maintain the cleanliness and safety of the environments for which you are responsible. Report repair or maintenance needs to the House Manager or Program Coordinator. Report any and all safety concerns to the Safety Coordinator.

9. Maintain the confidentiality of all information, oral or written, unless authorized to release information in accordance with applicable laws and policies.

10. Report and document any injury that you sustain while on the job to your supervisor and TeleCompCare or the Human Resource Generalist immediately.

11. Willing to work at multiple or various locations and overtime when business needs call for such.

MINIMUM QUALIFICATIONS AND OTHER REQUIREMENTS:

? High School Diploma or equivalency; minimum age 18

? No experience necessary

? Criminal arrest checks will be conducted through the OSBI, and person with a felony conviction will not work for HOH without issuance of exception by Oklahoma Department of Human Services.

? Working home phone or cell phone

? Valid driver’s license; current automotive insurance; dependable transportation; availability to operate vehicle during day/night

? Provide flexibility for working a variety of shifts and locations.

? Must complete HOH First Aid/CPR Training which includes full compressions on the floor or ground.

? Required pre-employment drug screen and subject to random, post-accident and reasonable cause drug screens.

? Willing to work schedules based on individual client needs and overtime as required.

? Expected to learn and follow the specific Individual Plan (IP) of each individual.

JOB KNOWLEDGE, SKILLS AND ABILITIES:

1. Ability to lift 50-70 pounds with and/or without accommodation.

2. Ability to push/pull 50 pounds.

3. Ability to sit, stoop, or stand for prolonged periods of time.

4. Ability to walk at an efficient rate of speed.

5. Must have good written and oral communication skills and be able to teach in a variety of settings.

6. Must be mentally and physically capable to perform the duties of the position.

7. Ability to understand oral and written instructions.

8. Reliable motor skills-use of hands and feet.

Compensation details: 11-14.8 Hourly Wage

PI66d185482

Summary

GENERAL SUMMARY:

Responsible for assisting the Licensed Healthcare Provider (Physician, APRN, PA) and nurses with patient care, clerical, environmental and organizational tasks. Supports remote clinic sites with order entry and chart completion in the Electronic Health Record (EHR). Collaborates with other staff to achieve quality patient care and customer service goals. Works under the direction of a Registered Nurse.

PRINCIPAL JOB FUNCTIONS:

1. *Commits to the mission, vision, beliefs and consistently demonstrates our core values.

2. *Performs nursing care and assists provider(s) with examinations and procedures to serve the medical needs of patients, as assigned.

3. *Facilitates flow of patients in accordance with appointment time to avoid delays for the provider and undue waiting for patients.

4. *Greets and rooms patients; taking vital signs, updating patient history, preparing patient for examination/procedures, as assigned.

5. *Rooms patients via EHR status indicator for outstate clinics and enters clinical documentation, orders, and results received from clinic, as assigned.

6. *Instructs patient and family about tests/procedures, normal results, medications, nutrition and other health related issues utilizing approved protocol or written instruction, as assigned.

7. *Assists patients in pursuing preauthorization for Repatha and PCSK9 based on protocol, as assigned.

8. *Documents patient interactions, results, patient questions/concerns and medication changes, in a timely manner.

9. *Responds to calls from patients, pharmacies, hospitals, nursing homes and other medical offices by use of telephone and computer in a timely manner, as assigned.

10. *Coordinates with assigned RN to provide care that is beyond practice scope; including triage of patient follow up, patient teaching, and abnormal test result communication.

11. *Organizes medications sample storage and checks for outdates; pulls sample medications refills for provider per protocol.

12. *Keeps rooms stocked, clean and ready for use; assists with ordering supplies as needed.

13. *Complies with HIPAA and maintains confidentiality in matters related to patient, family, staff, and providers.

14. * Provides care in a non-judgmental, compassionate, non-discriminatory manner remaining sensitive to the patients diversity, autonomy, dignity and rights.

15. *Responds appropriately to urgent /emergent situations and maintains compliance with OSHA and safety plan.

16. Notifies RN or Team Leader of problems/incidents related to staff or patients in a timely manner.

17. Maintains professional growth and development through seminars, workshops, and professional affiliations to keep abreast of latest trends in field of expertise.

18. Participates in meetings, committees and department projects as assigned.

19. Performs other related projects and duties as assigned.

(Essential Job functions are marked with an asterisk *. Refer to the Job Description Guide for the definition of essential and non-essential job functions.) Attach Addendum for positions with slightly different roles or work-specific differences as needed.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

1. Maintains clinical competency as required for the unit including but not limited to age-specific competencies relative to patients growth and developmental needs, annual skill competency verification and mandatory education and competencies.

2. Knowledge of healthcare field, as well as, procedures and processes related to the assigned medical specialty.

3. Knowledge of OSHA and HIPPAA requirements.

4. Knowledge of computer hardware equipment and software applications relevant to job functions.

5. Ability to plan, prioritize and complete tasks in a timely manner.

6. Ability to communicate effectively both verbally and in writing.

7. Ability to understand and comply with policies, protocol and regulations.

8. Ability to establish and maintain effective working relationships with all levels of personnel and medical staff.

9. Ability to maintain confidentiality relevant to sensitive information.

10. Ability to integrate new work processes and adapt to change.

11. Ability to exercise courtesy, tact and professionalism.

12. Ability to work in a fast-paced environment relevant to changing patient needs.

13. Ability to maintain regular and punctual attendance.

EDUCATION AND EXPERIENCE:

High School diploma or equivalency is required. Current certification as a Certified Medical Assistant (CMA), Clinical Certified Medical Assistant (CCMA), or a Registered Medical Assistant (RMA) required. Minimum of one (1) year work experience as a medical assistant in a relevant clinical setting is preferred, clinic and cardiovascular experience is preferred. Nebraska Medication Aide registry is preferred. Graduation from a Medical Assistant program accredited by the Accrediting Bureau of Health Education Schools preferred