Plug Types Jobs in Usa

This Job at a Glance

- Job Reference Id: ORD- -MD-FL

- Title: MD

- Dates Needed: May 2026 - Ongoing

- Shift Type: Day Shift; Call

- Assignment Type: Inpatient

- Call Required: Yes

- Board Certification Required: Yes

- Job Duration: Locums

About the Facility

The hospital is located in Tallahassee, Florida and maintains advanced interventional radiology capabilities with state-of-the-art equipment to support complex procedural interventions. The facility operates as a comprehensive medical center providing specialized interventional services to the surrounding community.

About the Facility Location

Tallahassee offers a blend of government, education, and cultural attractions as Florida's capital city. The area features rolling hills, canopy roads, and outdoor recreation opportunities including parks and nature trails. Local highlights include the Florida State Capitol, Florida State University, and various museums and cultural venues that contribute to the vibrant community atmosphere.

About the Clinician's Workday

The physician will provide specialized interventional radiology services focusing exclusively on high-end procedures including embolizations, ablations, vascular interventions, port placements, and TIPS procedures. Daily responsibilities include performing 5+ complex interventional cases while maintaining weeknight and weekend call coverage. The position requires board certification in Vascular/Interventional Radiology and operates with a 7 days on, 7 days off schedule from May 2026 through ongoing coverage.

Additional Job Details

- Case Load/PPD: 5+ procedures per day

- Support Staff: Nursing staff, medical assistants, and administrative support

- Patient Population: Adults

- Call Ratio/Schedule: Weekday and Weekend call

- Location Type: On-Site

- Government: No

- Procedures: Embolizations, ablations, vascular interventions, ports, TIPS

- Equipment/PACS System: Advanced interventional radiology equipment and PACS system

- Modalities: 100% Interventional Radiology

- Type of Dictation Used: Standard dictation system

Why choose ?

Our services are 100% free for clinicians and are designed for a seamless experience with every assignment:

- Precision job matching with proprietary algorithm

- Rapid credentialing with Axuall Digital Wallet

- Concierge support with a dedicated clinician deployment specialist

- Digital hub for assignment details

This Job at a Glance

- Job Reference Id: ORD- -MD-IN
- Title: MD
- Dates Needed: ASAP - Ongoing
- Shift Type: Day Shift
- Assignment Type: Outpatient; Clinic
- Call Required: No
- Board Certification Required: Yes
- Job Duration: Locums to Perm

About the Facility

A large medical center, part of large health system, is seeking a Hematologist/Oncologist for locum tenens coverage.

About the Facility Location

The facility is located in Plymouth, Indiana.

About the Clinician's Workday

This outpatient clinic position is Monday through Friday from 8 a.m. to 5 p.m., with no call or weekend responsibilities and an average daily patient volume of 15. Hospital privileges are required with an estimated 60-90 day credentialing period, and the clinic uses EPIC for its EMR. The role is supported by a team of physicians, APPs, and additional clinical staff, and requires board certification; an active state license is preferred but not required for submission. Responsibilities include participating in a tumor board, managing bone marrow transplants, ordering tests and imaging, coordinating with the blood bank, and prescribing as needed.

Additional Job Details

- Case Load/PPD: 15-18
- Support Staff: MD's, APP's, etc.
- Patient Population: Adults
- Call Ratio/Schedule: None
- Location Type: On-Site
- Prescriptive Authority Required: Yes
- Government: No
- Number of New Consults: 0-2
- Treatment Types: General Hem/Onc

Why choose ?

Our services are 100% free for clinicians and are designed for a seamless experience with every assignment:

- Precision job matching with proprietary algorithm

- Rapid credentialing with Axuall Digital Wallet

- Concierge support with a dedicated clinician deployment specialist

- Digital hub for assignment details

This Job at a Glance

- Job Reference Id: ORD- -MD-MA
- Title: MD
- Dates Needed: January - Ongoing
- Shift Type: Day Shift
- Assignment Type: OR
- Call Required: Negotiable
- Board Certification Required: Yes
- Job Duration: Locums

About the Facility

A busy hospital is seeking an anesthesiologist for locum tenens coverage.

About the Facility Location

The facility is located in Leominster, MA.

About the Clinician's Workday

This facility follows a 5 physician/5 CRNA supervision model within a not-for-profit, 152-bed academic teaching hospital. Providers cover general, spinal, and basic regional anesthesia across six ORs, two endoscopy suites, and one procedure room, with an annual case volume of about 5,200. Case types include ortho, GI, endo, IR, vascular, thoracic, urology, ENT, ophthalmology, and plastics, with minimal pediatrics and no trauma, cardiac, OB, or open head cases. Shifts run from 7 a.m. to 5 p.m. with beeper call coverage required; call is 1:5 for physicians, including nights and 24-hour weekend beeper call.

Additional Job Details

- Case Load/PPD: varies
- Location Type: On-Site
- Prescriptive Authority Required: No
- Government: No
- Percentage Hands On: 0%
- Supervision/Medical Direction: Supervision

Why choose ?

Our services are 100% free for clinicians and are designed for a seamless experience with every assignment:

- Precision job matching with proprietary algorithm

- Rapid credentialing with Axuall Digital Wallet

- Concierge support with a dedicated clinician deployment specialist

- Digital hub for assignment details

This Job at a Glance

- Job Reference Id: ORD- -CRNA-KY
- Title: CRNA
- Dates Needed: ASAP - ongoing
- Shift Type: Day Shift
- Assignment Type: OR
- Call Required: Negotiable
- Board Certification Required: Yes
- Job Duration: Locums

About the Facility

A Busy Hospital is seeking a CRNA for locum tenens coverage.

About the Facility Location

Did you know the famous boxer Muhammad Ali was a Louisville native? While on assignment, check out the tour depicting his life! Also, be sure to order a Hot Brown sandwich while in Kentucky as well, but don't worry it tastes better than it sounds.

About the Clinician's Workday

When fully staffed, the site has 27 doctors and 54 CRNAs covering 41 ORs. Case types include OB, General, GYN, ENT, Ortho, Cardiac, Neuro, and Urology, though candidates who cannot do Cardiac are welcome. The schedule includes weekday and weekend call with 10-, 12-, and 14-hour shifts Monday through Friday.

Additional Job Details

- Case Load/PPD: varies
- Location Type: On-Site
- Prescriptive Authority Required: No
- Government: No

Why choose ?

Our services are 100% free for clinicians and are designed for a seamless experience with every assignment:

- Precision job matching with proprietary algorithm

- Rapid credentialing with Axuall Digital Wallet

- Concierge support with a dedicated clinician deployment specialist

- Digital hub for assignment details

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.

Energy and Water Site Leader (Experienced Professional)

Build a Career That Matters with One of the World's Most Respected Employers!

- - - - - - - - - - - -

This opportunity is in Anderson, SC a vibrant growing city less than an hour from Greenville and about 10 miles from Clemson University. As the largest rubber manufacturing plant in the world with 800+ employees, our plant produces rubber, metallic and textile tissues, as well as other technologies for all types and sizes of tires, including passenger cars, light and heavy truck, mining and aircraft tires. Every single Michelin tire manufactured in North America contains a product manufactured at our Anderson plant! Our campus features amenities including a cafeteria, company gym, credit union, and health center. We are driven to inspire our team to achieve both long-term career and personal goals. Family, teamwork, and commitment to our customers are at the center of our culture. Come join our team today!

THE OPPORTUNITY

Create, support, and animate the energy and water progress plan to ensure that the energy performance of the site is effectively managed. Analyze the energy and water consumption of the site and manage and mentor site leadership to the standards of energy and water programs to guarantee the progress plan.

WHAT YOU WILL DO

• Maintain a roadmap and strategic plan of energy, CO2, and water targets and performance, which is in line with the Group's objectives and ambitions. Ensure the plan is updated annually and the status is routinely presented to the site management team.
• Facilitate a 10-year energy performance improvement plan for the site.
• Follow up and document the implementation of the annual actions resulting from the site's roadmap.
• Lead the various activities (workshops) of the site to improve water and energy consumption.
• Guarantee the reliability of the basic data necessary for the calculations of the energy and water indicators.
• Analyze the relevance and effectiveness of energy and water maintenance plans, provide feedback and recommendations on corrective actions needed.
• Establish and maintain standards of energy consumption by activity and by type of equipment that reflect plant production, flex, and baseline energy consumption.
• Ensure that water & energy meters are operational, the level of metering meets the analysis needs, and that the associated digitization of water and energy performance is in place to deliver progress.
• Drive the site's energy costs and environmental footprint to optimal levels by constantly improving energy performance.
• The energy and environmental indicators are analyzed and reliable. The site energy performance is communicated and understood within the site and beyond the site level.
• Documented feedback such as lessons learned, revised standards/specifications, and best practices are shared to improve the knowledge of the site personnel, including designers of new equipment and installations.
• Work in collaboration with energy partners to optimize contracts with energy supply, transformation, and maintenance.
• Evaluate efficiency of the production and distribution of fluids to identify opportunities to drive progress on energy consumption and costs.
• Support the different activities of the site to improve energy consumption and animate progress involving all employees, such as operators, maintenance, technicians, and managers through steering groups, MDP (Managing Daily Performance) production through awareness campaigns.
• Lead and participate in energy diagnostics, both at the site and in support of other sites in the time zone.
• Contribute to the establishment of consumption standards.
• Modelling the energy flows for the site and the levels of consumption.
• Establish consumption standards by activity and type of equipment.
• Apply energy expertise for diagnostics and assist in problem resolution.
• Participate in the optimization of contracts (supply, transformation, maintenance, water treatment,) through consistent communication with Fluids and Energy buyers.

WHAT YOU WILL BRING

• Certified Energy Manager, or BS in Engineering (Mechanical, Electrical, or Chemical) preferred
• Demonstrated understanding of heat transfer, separation unit operations and mass/energy balances
• Strong skills to analyze and draw conclusions from datasets.
• Strong written and verbal communication and presentation skills to communicate to all company personnel.
• Strong understanding of large demand energy equipment such as HVAC, Chillers, Boilers, Air Compressors, AC and DC Motors.

#LI-RM1

#LI-HIRINGMICHELIN

Ready to Shape the Future of Innovation?

Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and a more sustainable world. Drawing on its deep know-how in polymer composite materials, Michelin is constantly innovating to manufacture high-quality tires and components for critical applications in demanding fields as varied as mobility, construction, aeronautics, low-carbon energies and healthcare.

The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide.

Why Michelin?

• Career Growth: Personalized development plans, mentorship, and cross-functional opportunities. Unique career paths and opportunities for advancement.

• Inclusive Culture: Thrive in a diverse, supportive environment where your competencies, contributions and behaviors are recognized. Option to join one of our Connected Communities.

• Innovation-Driven: Work on projects that matter-from sustainable materials to digital transformation.

• Community Impact: Be part of a company that does what's right. We use sustainable business practices while balancing the needs of our customers and communities.

Michelin 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, sex (including pregnancy, gender identity, and sexual orientation), parental status, national origin, age, disability, genetic information (including family medical history), political affiliation, military service, or other non-merit-based factors. Consistent with these obligations, Michelin also provides reasonable accommodations to employees and applicants with disabilities and for sincerely held religious beliefs. If you need accommodation for any part of the employment process because of a disability, please contact us at .

This position is not available for immigration sponsorship.

We build the future with people like you. Begin your career with Michelin today!

This Job at a Glance

- Job Reference Id: ORD- -MD-NJ
- Title: MD
- Dates Needed: ASAP ongoing, full-time coverage needed with likely start date in April
- Shift Type: Day Shift; Call; 24-Hour Call
- Assignment Type: Outpatient; Clinic
- Call Required: Yes
- Board Certification Required: Yes
- Job Duration: Locums

About the Facility

This position is located at a large hospital that serves as part of a major academic medical center. The facility provides comprehensive oncology services with dedicated support staff including rooming medical assistants and registered nurse triage personnel. The institution maintains modern EMR systems and offers a collaborative environment for specialized cancer care.

About the Facility Location

Hopewell, New Jersey offers small-town charm with plenty to explore. Stroll through the picturesque downtown lined with locally owned shops, cozy cafs, and historic architecture. Outdoor lovers will enjoy nearby Sourland Mountain Preserve and Delaware and Raritan Canal State Park, perfect for hiking, biking, and scenic walks!

About the Clinician's Workday

The clinician will provide comprehensive hematology and oncology services in an outpatient clinic setting, managing 15-18 patients daily from Monday through Friday, 8:00 AM to 5:00 PM. Responsibilities include conducting new patient consultations, developing treatment plans, and providing ongoing care management with a preference for breast and genitourinary cancers. The position requires participation in call coverage on a 1:4 rotation basis and utilizes Athena and Cerner EMR systems for documentation and treatment planning. Board certification in Medical Oncology or Hematology is required, along with hospital privileges obtained within 60 days.

Additional Job Details

- Case Load/PPD: 15-18
- Support Staff: Rooming medical assistants and registered nurse triage staff
- Patient Population: Adults
- Call Ratio/Schedule: 1:4
- Location Type: On-Site
- Prescriptive Authority Required: Yes
- Government: No
- Number of New Consults: 2
- Treatment Types: Preferably specializing in Breast and GU cancers

Why choose ?

Our services are 100% free for clinicians and are designed for a seamless experience with every assignment:

- Precision job matching with proprietary algorithm

- Rapid credentialing with Axuall Digital Wallet

- Concierge support with a dedicated clinician deployment specialist

- Digital hub for assignment details

This Job at a Glance

- Job Reference Id: ORD- -MD-NC
- Title: MD
- Dates Needed: May- ongoing
- Shift Type: Day Shift
- Assignment Type: Clinic
- Call Required: Negotiable
- Board Certification Required: Yes
- Job Duration: Locums

About the Facility

The facility operates as a dedicated outpatient cancer center providing comprehensive oncology services. The center maintains modern equipment and resources necessary for medical oncology practice. The facility serves as a specialized treatment center focused on delivering quality cancer care to the community.

About the Facility Location

Asheville, NC, offers a plethora of exciting activities, from exploring the Biltmore Estate, a historic marvel with breathtaking gardens and architecture, to indulging in the vibrant arts scene in the River Arts District. Visitors can also enjoy outdoor adventures like hiking along the Blue Ridge Parkway or experiencing the local food and craft beer scene in downtown Asheville.

About the Clinician's Workday

The position requires board certification in Medical Oncology with North Carolina license preferred, though IMLC candidates will be considered. Clinicians will provide comprehensive medical oncology services Monday through Friday from 8:00 AM to 5:00 PM, managing approximately 15 patients per day in an outpatient setting. The role involves conducting new patient consultations, follow-up visits, treatment planning, and coordination of care. Credentialing timeframe is approximately 30 days with call requirements being negotiable based on facility needs.

Additional Job Details

- Case Load/PPD: 15
- Support Staff: Nursing staff, medical assistants, and administrative support
- Patient Population: Adults
- Call Ratio/Schedule: N/A
- Location Type: On-Site
- Government: No
- Number of New Consults: 0
- Treatment Types: Medical oncology treatments and consultations

Why choose ?

Our services are 100% free for clinicians and are designed for a seamless experience with every assignment:

- Precision job matching with proprietary algorithm

- Rapid credentialing with Axuall Digital Wallet

- Concierge support with a dedicated clinician deployment specialist

- Digital hub for assignment details

This Job at a Glance

- Job Reference Id: ORD- -MD-LA
- Title: MD
- Dates Needed: May 1 - Ongoing
- Shift Type: Day Shift; Night Shift
- Assignment Type: Inpatient
- Call Required: No
- Board Certification Required: Yes
- Job Duration: Locums

About the Facility

The facility operates as a Level II trauma center in Louisiana, providing comprehensive diagnostic imaging services. The hospital maintains modern radiology equipment including EPIC and Fuji systems to support diagnostic operations.

About the Facility Location

Louisiana offers diverse entertainment and cultural attractions throughout the region. The state features year-round activities and events, providing numerous recreational opportunities for residents and visitors.

About the Clinician's Workday

The position requires board-certified diagnostic radiologist to provide coverage during swing and night shifts from 3:00 PM to 12:00 AM on a 7 on, 7 off schedule. The clinician will interpret general radiology cases including CT, MRI, ultrasound, and plain film studies with adequate volume to support single radiologist coverage per shift. All documentation must be completed using the EPIC EMR system with PS 360 dictation software. No call requirements are associated with this position.

Additional Job Details

- Case Load/PPD: TBD
- Patient Population: Adults
- Location Type: Telehealth
- Government: No
- Procedures: None
- Equipment/PACS System: EPIC and Fuji
- Modalities: CT, MRI, US, PF
- Type of Dictation Used: PS 360

Why choose ?

Our services are 100% free for clinicians and are designed for a seamless experience with every assignment:

- Precision job matching with proprietary algorithm

- Rapid credentialing with Axuall Digital Wallet

- Concierge support with a dedicated clinician deployment specialist

- Digital hub for assignment details

This Job at a Glance

- Job Reference Id: ORD- -CRNA-PA
- Title: CRNA
- Dates Needed: March 2026 - 3 months w/ possibility to extend
- Shift Type: Day Shift
- Assignment Type: Inpatient; OR
- Call Required: No
- Board Certification Required: Yes
- Job Duration: Locums

About the Facility

A Community Hospital is seeking a CRNA for locum tenens coverage.

About the Facility Location

The facility is located west of Philadelphia, PA.

About the Clinician's Workday

This need is for CRNAs to provide additional coverage, with a Monday-Friday schedule that typically includes a mix of two 12s and one 10 each week, though 3x12s may also be considered; flexibility is needed, especially for Friday coverage. There is no call. Case types include General B&B, Ortho with physicians performing the blocks, OB/GYN and C-sections with physicians placing epidurals, GI/Endo, Cath lab, and minimal pediatrics, with no neuro and no trauma. The practice operates under medical direction at a 3:1 or 4:1 ratio. **Check out this testimonial regarding our PA recruiter Hannah Morton: /"Hannah has made my locums experience as a CRNA exceptional. Excellent communication, efficient credentialing, and great accessibility - she does it all!/"

Additional Job Details

- Case Load/PPD: Varies
- Location Type: On-Site
- Prescriptive Authority Required: No
- Government: No
- Percentage Hands On: 0%
- Supervision/Medical Direction: Medical Direction

Why choose ?

Our services are 100% free for clinicians and are designed for a seamless experience with every assignment:

- Precision job matching with proprietary algorithm

- Rapid credentialing with Axuall Digital Wallet

- Concierge support with a dedicated clinician deployment specialist

- Digital hub for assignment details