Kitchellence Knife Sharpener Instructions Jobs in Usa

Job Description

Join a locally owned Great Clips® salon, the world's largest salon brand, and be one of the GREATS! Whether you're new to the industry or have years behind the chair…great opportunities await!!

Are you ready for a career that lets your creativity shine while paying you what you’re worth?
With Great Clips, stylists earn between $28–$35 per hour.
All Boise salons are now under new ownership—making this the perfect time to join our growing team.
We offer flexible scheduling, instant clientele with excellent pay, profit sharing for all employees, paid holidays and vacation, health and life insurance for full-time staff, and award-winning training to sharpen your skills.
If you’re ready for top-tier pay and a fun, professional environment, apply today and join our team!

Bring Your Skills and We'll Provide*:

- A steady flow of customers - no current clientele required
- Guaranteed hourly wages and tips
- Flexible scheduling that fits your needs (full-time and part-time shifts may be available)
- Opportunities to sharpen your shear…err we mean skills, with award-winning technical training and ongoing education
- Potential career advancement opportunities to help you achieve your unique career goals. Want to be a salon manager, trainer, or part of an artistic design team? You can make that happen.
- The ability for you to make an impact in your community
- The recognition you deserve for a job well done

*Additional benefits vary by salon location.

Hair Stylist/Barber Qualifications:

- Cosmetology License and/or Barber License (licensing requirements vary by state/province)
- The passion to build genuine connections with customers and provide GREAT haircuts
- The desire to deliver a consistent Great Clips® brand experience (don't worry, training is provided)
- The ability to work with teammates to develop a supportive and positive salon vibe

Put your passion and skills to use in a rewarding position with a Great Clips® salon team. JOIN THE TEAM TODAY!

Process all materials through the Service Center standard operating procedures.

Ensure all materials leaving the facility are in an acceptable condition and meet the customer specifications.

1.

Perform product processing per documented work instructions.

2.

Accurate completion of all paperwork.

3.

Maintain warehouse accuracy and report any issues that could affect proper inventory counts.

4.

Ensure all efforts meet the quality requirements of the customer, reporting any issues immediately.

5.

Inspect product and prep for shipment.

6.

Maintain safe and clean work areas throughout the warehouse; must follow all
*** safety rules and policies.

7.

Other duties as assigned by Warehouse Lead, Service Center Supervisor and/or Service Center Manager.

Performance Measures: 1.

Must pass company training programs to perform daily tasks.

2.

Must pass quality audits on materials processed.

Quals-- Required education: High school diploma / GED.

Required work experience: 1-3 years of related working experience in a distribution or warehouse environment.

Additional Skills: 1.

Safety sensitive position
- ability to work in a constant state of alertness and a safe manner.

2.

Ability to STOP-THINK-ACT and work safely.

3.

Ability to work overtime and weekends as required based upon the needs of the business.

4.

Ability to work on a rotating shift.

5.

Ability to work rotating job stations.

6.

Ability to effectively work in teams.

7.

Ability to professionally accept constructive feedback and criticism.

8.

Ability to work in a warehouse-based environment with moving equipment and people.

9.

Ability to interact and communicate effectively with a wide variety of roles.

10.

Must be able to read/comprehend written and oral instructions in English; read and comprehend safety rules, operating and maintenance instructions, procedure manuals and product recipes/material identifications.

11.

Must have mathematical skill to add, subtract, multiply and divide and the ability to perform these operations using units of weight measurement, volume, and distance.

12.

Must be able to effectively communicate in English one-on-one and in small group situations.

13.

Must have ability to reason and address problems involving a few concrete variables in standardized situations.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.

The employee frequently is required to stand; walk; sit; and stoop, kneel, crouch, or crawl and use foot/feet to operate machine.

The employee is occasionally required to climb or balance.

Must have manual dexterity sufficient to operate a wide variety of small hand tools, scales, spatula, barrel cart, utility knife, and computer equipment.

The employee must have the physical capabilities to do repetitious work for up to 10 hours/shift.

The employee must frequently lift and/or move up to 40 pounds; any lifting requirement beyond that weight limit is to be completed with 2 people.

Vision / Hearing requirements: Close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Nesco Resource offers a comprehensive benefits package for our associates, which includes a MEC (Minimum Essential Coverage) plan that encompasses Medical, Vision, Dental, 401K, and EAP (Employee Assistance Program) services.

Nesco Resource provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

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.

Building the people that build the world.
With platforms in HVAC and Detection and Measurement, SPX Technologies builds innovative solutions that enable a safer, more efficient, sustainable world. Through our RiSE talent development framework, we Reach, Identify, Strengthen, and Engage our employees to support them in their continued development. We're a global company of problem solvers, collaborators, and innovators, and our businesses build solutions that impact the world.
As part of HVAC Cooling, SPX Cooling Technologies is a leader in high quality industrial HVAC equipment used to cool large facilities like hospitals, data centers, and power plants. With cooling towers, fans, and refrigeration units, companies rely on brands like Marley, Recold, and SGS to provide comfort and mission critical and industrial cooling solutions.
Walk in applications accepted Monday through Friday.
1200 W. Marley Rd. Olathe KS 66061
Shifts:
1st Shift: 5:30am - 2:00pm with daily and weekend OT as needed.
2nd Shift: 4:30pm - 1:00am with daily and weekend OT as needed.
Pay Rate: $25.27
Plus Shift Differential for 2nd Shift: $2.00 per hour
Benefits:

• 
  
• Medical, Prescription, Dental, Vision, Life Insurance, and Accident & Sickness Benefits start on first day of employment
  
• 401k with Company Matching
  
• Paid Vacation/Paid Floating Holidays/Paid Holidays
  

Job Description:
The position will be responsible for working in the process of cooling tower manufacturing. The position may work in various areas. The position may assume additional duties as assigned. The successful incumbent will be detail oriented, able to follow instructions well, and work well in a team atmosphere. The position may work in any station or operation of the manufacturing process.
Education / Experience / Certifications:

• 
  
• High school diploma or GED preferred, but not required
  
• Prior experience in a manufacturing operation preferred, but not required
  

Activities / Tasks:
Depending upon which operation the incumbent is performing, he/she may be required to:

• 
  
• Pull correct material for the job duty being performed
  
• Clean part using correct cleaning procedure
  
• Put correct sealant onto parts
  
• Apply thread guard where appropriate
  
• Assemble the designated parts correctly using a drill, impact gun, and wrenches
  
• Operate a man lift, scissor lift, overhead crane, hoist, and/or forklift as required after Company certification is obtained
  
• Use tools such as wrenches, impact guns, utility knife, drift pins, sealant tape, glue, staple gun, nail gun, and any other required tools/equipment safely and effectively
  
• Proficiently and safely pick and pack parts for customer orders
  

Skills and Abilities:

• 
  
• Ability to adapt to change and flex his/her work at appropriate times so as to support the assembly process
  
• Ability to operate man lift and ladders safety and efficiently
  
• Ability to operate impact gun and torque wrench
  
• Ability to use other hand tools (both manual and pneumatic) correctly and safely
  
• Ability to apply shop mathematics to solve problems
  
• Ability to plan work and select proper tools
  
• Ability to read a tape measure in metric and imperial standards
  
• Ability to compare and accurately determine difference in size, shape, and form of objects
  
• Ability to work within precise limits and/or standards of accuracy
  
• Ability to interpret build orders and engineering drawings correctly
  
• Ability to choose and apply the correct types of tape and glue
  
• Ability to use air bearings, overhead crane, and air float safety and effectively
  
• Ability to multi-task
  
• Ability to work well with others
  
• Ability to work in a fast-paced environment
  
• Ability to communicate effectively
  
• Ability to follow and understand directions
  

Physical Demands:
The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.

• 
  
• Lifting up to 50 pounds; 50+ pounds with assistance
  
• Sitting, standing, walking, bending, grasping, pushing, pulling, crawling, climbing, twisting, reaching, working at heights, and using a ladder as required
  
• Ability of use both hands overhead
  
• Perform repetitive motions
  
• Plant environment with potential exposure to all types of weather, including excessive heat, excessive cold, and excessive noise
  

How we live our culture
Our culture is at the center of what we do and, more importantly, who we are. Our core values set a standard for how we manage ourselves, and our Leadership Model sets the standard for how we engage with each other. Whether you are an individual contributor or you lead a large team, each of us leads at SPX.
Our commitment to embrace diversity to build a culture of inclusion at SPX
We value different backgrounds, experiences, and voices at SPX, and we are committed to challenging ourselves, openly communicating, and striving to improve every day. We believe in creating an inclusive work environment where everyone has a voice and is encouraged to realize their fullest potential.
SPX is an equal opportunity employer committed to making selection decisions without regard to race, color, religion, sex, sexual orientation or identity, national origin, age, disability, veteran status, or any other legally protected basis.
ABOUT SPX
SPX is a diversified, global supplier of infrastructure equipment with scalable growth platforms in heating, ventilation and air conditioning (HVAC), detection and measurement, and engineered solutions. With operations in 17 countries and approximately $2.2 billion in annual revenue, we offer a wide array of highly engineered products with strong brands.
SPX TOTAL REWARDS
At SPX, what's in it for our employees transcends market-competitive compensation and benefits. Our Total Rewards program also includes opportunities for employees' personal development, career growth, and recognition. These programs focus on alignment and assessment of organizational, team, and individual efforts toward achieving business results. Our development and career growth programs empower our employees to enhance their skills, develop new competencies, and pursue career goals. SPX benefits package provides choices designed to help employees manage their well-being. Our compensation programs are performance-based to recognize and reward employees who work hard, display the values and leadership practices we embrace, and deliver exceptional results.
OUR VALUES

• Integrity
• Accountability
• Excellence
• Teamwork
• Results
  

At SPX, our values are at the heart of everything we do. We use our values every day to help us make the right decisions. We embrace a common purpose and strive for improvement. We respect and value each other as individuals and recognize that only by working together, as a team, can we reach our full potential. We take responsibility for our actions, build strong relationships with each other and our customers, and always act ethically. Our values inspire us to achieve the high standards of quality, safety, and performance that our customers expect and deserve.
WORKING AT SPX
Our work environment is established on a work-life philosophy supported by policies, programs, and practices that help employees achieve success within and outside the workplace. We believe in creating an inclusive work environment where employees strive to realize their fullest potential. We are an affirmative action and equal opportunity employer committed to making selection decisions without regard to race, color, religion, sex, sexual orientation, national origin, gender identity, genetic information, age, disability, veteran status or any other legally protected basis.

Primary City/State:
Sun City, Arizona

Department Name:
Lab-Boswell

Work Shift:
Day

Job Category:
Lab

Find your Voice, Passion, & Purpose

We are proud to offer new base pay rates starting at $20.25 per hour!

POSITION SUMMARY:
This position will receive and triage tissue and cytology specimens and provide necessary support functions; assist with frozen sections, bone marrows and fine needles; provides clerical support and maintains equipment.

CORE FUNCTIONS:
1. Receives, accessions and labels specimens and corresponding paperwork, assuring proper identification and specimen integrity. Documents any problems utilizing proper protocol. Performs required computer and clerical functions for all surgical and cytology (as required) specimens. Assists pathologists or pathologist assistants with set-up functions, including printing cassettes. Prepares containers and cassettes for shipment to appropriate processing site, placing in appropriate transport coolers with accompanying paperwork and proper routing slip.

2. Assists with frozen sections by operating a cryostat utilizing correct settings, temperatures, alignments and knife angles to insure optimum sectioning. Accessions, processes, cuts and stains fresh samples for frozen section diagnosis. Places call to appropriate physicians so pathologist may give results. Properly stamps and records all specimens for Turn Around Time documentation process. Transfers tissue to the corresponding cassette and places in formalin for permanent processing. Handles frozen section permanent specimens as directed in #1.

3. Assists with autopsies by ensuring all required supplies (including restocking) are available in morgue. Reviews paperwork and documentation ensuring it is properly completed prior to autopsy. Accessions autopsy case and prepares cassettes and containers.

4. Assists with procedures as directed, i.e. fine needle aspirations, bone marrows, following site procedures and utilizing the skills required for accessioning, labeling and preparing for transport.

5. Provides clerical assistance to include triaging of phone calls to the appropriate pathologist or staff member. Effectively trouble shoots and appropriately documents all problems relating to specimens and Surgical Pathology procedures.

6. Maintains all equipment, staining protocols, slide and block filing systems, retained tissue specimens and other materials removed in surgery. Fills out all maintenance sheets on a routine basis as directed.

MINIMUM QUALIFICATIONS:

• Education: High school diploma or equivalent.
• 6 months previous medical laboratory experience in specimen handling skills.
• Requires good communication, comprehension and typing skills.
• possess a significant understanding and knowledge of commonly used concepts, practices and procedures within the Pathology field.
• Evidence of increasing responsibility in personnel interaction and organizational skills required.
• Soft skills include oral/written communication skills, analytical/strategic skills, ability to utilize necessary computer programs including Word and Excel; must possess the ability to prioritize and perform multiple tasks simultaneously.

PREFERRED QUALIFICATIONS:

• Additional related education and/or experience preferred.
• AA degree preferred.

EEO Statement:

EEO/Disabled/Veterans

Our organization supports a drug-free work environment.

Privacy Policy:

Privacy Policy

Introduction

Do you have the PRN career opportunities as a RN Student Nurse Extern PRN Neuro ICU you want with your current employer? We have an exciting opportunity for you to join Johnston-Willis Hospital which is part of the nation's leading provider of healthcare services, HCA Healthcare.

Benefits

Johnston-Willis Hospital, offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include:

• Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as telemedicine services and free AirMed medical transportation.
  
• Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving assistance, pet insurance and more.
  
• Fertility and family building benefits through Progyny
  
• Free counseling services and resources for emotional, physical and financial wellbeing
  
• Family support, including adoption assistance, child and elder care resources and consumer discounts
• 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service)
• Employee Stock Purchase Plan
  
• Retirement readiness and rollover services and preferred banking partnerships
  
• Education assistance (tuition, student loan, certification support, dependent scholarships)
  
• Colleague recognition program
  
• Time Away From Work Program (paid time off, paid family leave, long- and short-term disability coverage and leaves of absence)
  

Learn more about Employee Benefits

Note: Eligibility for benefits may vary by location.

Our teams are a committed, caring group of colleagues. Do you want to work as a RN Student Nurse Extern PRN Neuro ICU where your passion for creating positive patient interactions is valued? If you are dedicated to caring for the well-being of others, this could be your next opportunity. We want your knowledge and expertise!

Job Summary and QualificationsWhat qualifications you will need:

The Nurse Extern PRN will work under the supervision of the Registered Nurse (RN), and assist the nursing staff in providing patient care. You will deliver high quality, patient-centered care services related to common nursing functions and activities of daily living.

·You will work closely with the clinical team to create and implement a care plan by performing direct and indirect patient care under the supervision of the licensed nurse.

·Obtain and record initial and ongoing patient information throughout the cycle of care.

·You will assist with patient mobility by regularly turning, positioning, and ambulating as well as transferring patients to and from other units/departments.

·Translate complex medical terminology to ensure patients/families/caregivers understand patient medical condition, treatment plan, medications and possible side effects and follow up measures

·Educate patients/families/caregivers on healthy diet, exercise, disease prevention and/or lifestyle changes that may be needed upon discharge and prepares for future self-management

What qualifications you will need:

·Currently enrolled and in good standing in an accredited school of nursing required andcan perform higher-level procedures once competency is achieved.

·Possess the ability to create and implement a personal career development plan, to be reviewed regularly by supervisor and/or preceptor

·One year of completed nursing school is preferred

·Basic Life Support (BLS) certification.

Johnston-Willis Hospital has provided quality healthcare services since 1909, giving patient's access to highly-trained physicians and advanced technology. With more than a century of pioneering healthcare, our 290+ bed hospital is one of the leading acute care facilities for Greater Richmond and the Tri-Cities area. We offer a full range of healthcare services, with specialties in cancer care, and neuroscience at our first-in-Richmond Neuroscience and Gamma Knife Center, and we are the first in the United States for HCA Healthcare, and the first in Central Virginia to offer Focused Ultrasound for essential tremors. With our sister facility, Chippenham Hospital, we've provided and continue to provide a wide range of services to Central Virginia.

"Bricks and mortar do not make a hospital. People do."- Dr. Thomas Frist, Sr.
HCA Healthcare Co-Founder

If you are looking for an opportunity that provides satisfaction and personal growth, we encourage you to apply for our RN Student Nurse Extern PRN Neuro ICU opening. We review all applications. Qualified candidates will be contacted for interviews. Unlock the possibilities and apply today!

We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status

Introduction

Do you have the PRN career opportunities as a(an) RN Student Nurse Extern PRN Ortho Spine Care you want with your current employer? We have an exciting opportunity for you to join Johnston-Willis Hospital which is part of the nation's leading provider of healthcare services, HCA Healthcare.

Benefits

Johnston-Willis Hospital, offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include:

• Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as telemedicine services and free AirMed medical transportation.
  
• Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving assistance, pet insurance and more.
  
• Fertility and family building benefits through Progyny
  
• Free counseling services and resources for emotional, physical and financial wellbeing
  
• Family support, including adoption assistance, child and elder care resources and consumer discounts
• 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service)
• Employee Stock Purchase Plan
  
• Retirement readiness and rollover services and preferred banking partnerships
  
• Education assistance (tuition, student loan, certification support, dependent scholarships)
  
• Colleague recognition program
  
• Time Away From Work Program (paid time off, paid family leave, long- and short-term disability coverage and leaves of absence)
  

Learn more about Employee Benefits

Note: Eligibility for benefits may vary by location.

Our teams are a committed, caring group of colleagues. Do you want to work as a(an) RN Student Nurse Extern PRN Ortho Spine Care where your passion for creating positive patient interactions is valued? If you are dedicated to caring for the well-being of others, this could be your next opportunity. We want your knowledge and expertise!

Job Summary and Qualifications

The Nurse Extern PRN will work under the supervision of the Registered Nurse (RN), and assist the nursing staff in providing patient care. You will deliver high quality, patient-centered care services related to common nursing functions and activities of daily living.

·You willwork closely with the clinical team to create and implement a care planby performing direct and indirect patient care under the supervision of the licensed nurse.

·Obtain and record initial and ongoing patient information throughout the cycle of care.

·You will assist with patient mobility by regularly turning, positioning, and ambulating as well as transferring patients to and from other units/departments.

·Translate complex medical terminology to ensure patients/families/caregivers understand patient medical condition, treatment plan, medications and possible side effects and follow up measures

·Educate patients/families/caregivers on healthy diet, exercise, disease prevention and/or lifestyle changes that may be needed upon discharge and prepares for future self-management

What qualifications you will need:

·Currently enrolled and in good standing in an accredited school of nursing required andcan perform higher-level procedures once competency is achieved.

·Possess the ability to create and implement a personal career development plan, to be reviewed regularly by supervisor and/or preceptor

·One year of completed nursing school is preferred

·Basic Life Support (BLS) certification.

Johnston-Willis Hospital has provided quality healthcare services since 1909, giving patient's access to highly-trained physicians and advanced technology. With more than a century of pioneering healthcare, our 290+ bed hospital is one of the leading acute care facilities for Greater Richmond and the Tri-Cities area. We offer a full range of healthcare services, with specialties in cancer care, and neuroscience at our first-in-Richmond Neuroscience and Gamma Knife Center, and we are the first in the United States for HCA Healthcare, and the first in Central Virginia to offer Focused Ultrasound for essential tremors. With our sister facility, Chippenham Hospital, we've provided and continue to provide a wide range of services to Central Virginia.

"Bricks and mortar do not make a hospital. People do."- Dr. Thomas Frist, Sr.
HCA Healthcare Co-Founder

If you are looking for an opportunity that provides satisfaction and personal growth, we encourage you to apply for our RN Student Nurse Extern PRN Ortho Spine Care opening. We review all applications. Qualified candidates will be contacted for interviews. Unlock the possibilities and apply today!

We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status

Schedule: Full time
Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule.
Age Requirement: Must be 18 years or older
Location: Charlotte, NC
Address: 11600 N. Community Road
Pay: $21.75 - $22.50 / hour
Job Posting: 03/17/2026
Job Posting End: 04/16/2026
Job ID: R0275873

Bring your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchen, you'll lead a team of prep and line cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your leadership, culinary expertise, and attention to detail will be key in managing daily operations and contributing to profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry.
Responsibilities:

* Assist the sous chefs in running the kitchen and overseeing the team
* Follow recipes, use proper knife skills, and apply cooking techniques to ensure consistency
* Share your knowledge and passion for food with customers by suggesting meal ideas using products from departments around the store
* Manage employee performance, including training, feedback and development opportunities

Requirements:

* 2+ years of prep or line cook experience
* Experience leading a team
* Food safety and quality assurance knowledge

At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans.
Comprehensive benefits*

* Paid time off (PTO) to help you balance your personal and work life
* Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday
* Health care benefits that provide a high level of coverage at a low cost to you
* Retirement plan with a 401(k) match
* A generous scholarship program to help employees meet their educational goals
* LiveWell Employee & Family program to support your emotional, work-life and financial wellness

Our employees have put us high on Fortune 100 Best Companies to Work For® list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference.
*Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position. +
At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits*

* Paid time off (PTO) to help you balance your personal and work life
* Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday
* Health care benefits that provide a high level of coverage at a low cost to you
* Retirement plan with a 401(k) match
* A generous scholarship program to help employees meet their educational goals
* LiveWell Employee & Family program to support your emotional, work-life and financial wellness

Our employees have put us high on Fortune 100 Best Companies to Work For® list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference.
*Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.