Shift Keys Borderlands 4 Twitter Jobs in Usa

Now offering $5,000 sign on bonuses for new hires joining Jabil as a new Manufacturing Engineering Technician

We’re expanding into a full 24/7 operation and are hiring across multiple roles and experience levels. Our 12‑hour overnight shift is ideal for someone who enjoys a more independent work environment with more days off each week. You’ll benefit from premium shift differentials, cross‑training opportunities, and the chance to shape processes on a growing team. If you’re someone who prefers working nights or wants to maximize earning potential while enjoying a schedule with fewer total days giving you additional full days off during the week to spend with family, pursue hobbies, or rest, this could be a great fit for you.

Currently hiring Technicians for the below shifts.

Note: Based on the 2-week rotating shift pattern, employees will be scheduled to work 36 hours one week, and 48 hours on the alternate week. In this alternate week, employees will be receiving 8 hours of overtime, resulting in 16 hours of overtime pay in a month.

Shift A– 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

Shift B – 6pm to 6am 15% shift differential pay

Week 1: Monday, Wednesday, Saturday and Sunday

Week 2: Tuesday, Thursday, and Friday

Shift D – 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

How will you make an impact!
In this key Manufacturing Engineer Technician onsite role, you will perform preventative maintenance, calibration, change overs in Z-prep area and perform preventive maintenance for tooling (SMT & BE process) and other specialty support equipment used in the manufacturing process.

Location: This role will be based on-site at one of our St. Petersburg Florida Facilities located in Seminole, FL specializing in Renewable Energy

What will you do?

Key Responsibilities

- Operate, monitor, and adjust SMT equipment while ensuring high quality and process stability.

- Perform setups, changeovers, and material verification for each process step.

- Conduct preventive and corrective maintenance on:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

- Troubleshoot and resolve process issues related to solder paste printing, component placement, inspection, and reflow profiling.

- Create, modify, and optimize SMT programs (FUJI, CAMALOT, DEK, etc.).

- Document downtime, maintenance activities, root cause analysis, and improvements.

- Collaborate with Engineering, Quality, and Production to improve OEE, yields, CP/CPK, and reduce rework.

- Ensure compliance with safety standards, ESD controls, and manufacturing best practices.

- Cover overtime requirements as needed.

How will you get here?

Education and Experience:
- Electronics Industry Experience

- High School Diploma or GED preferred not required or equivalent - experience.

- Six months of demonstrated experience, ideally 2 plus years.

- Must have experience with at least one of the below:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

Why Join Jabil?

- Be part of a mission-critical team supporting Renewable Energy innovation.

- Gain hands-on experience with high-precision, advanced technologies.

- Work in a culture focused on quality, safety, and continuous improvement.

- Competitive compensation and a comprehensive benefits package.

Now offering $5,000 sign on bonuses for new hires joining Jabil as a new Manufacturing Engineering Technician

We’re expanding into a full 24/7 operation and are hiring across multiple roles and experience levels. Our 12‑hour overnight shift is ideal for someone who enjoys a more independent work environment with more days off each week. You’ll benefit from premium shift differentials, cross‑training opportunities, and the chance to shape processes on a growing team. If you’re someone who prefers working nights or wants to maximize earning potential while enjoying a schedule with fewer total days giving you additional full days off during the week to spend with family, pursue hobbies, or rest, this could be a great fit for you.

Currently hiring Technicians for the below shifts.

Note: Based on the 2-week rotating shift pattern, employees will be scheduled to work 36 hours one week, and 48 hours on the alternate week. In this alternate week, employees will be receiving 8 hours of overtime, resulting in 16 hours of overtime pay in a month.

Shift A– 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

Shift B – 6pm to 6am 15% shift differential pay

Week 1: Monday, Wednesday, Saturday and Sunday

Week 2: Tuesday, Thursday, and Friday

Shift D – 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

How will you make an impact!
In this key Manufacturing Engineer Technician onsite role, you will perform preventative maintenance, calibration, change overs in Z-prep area and perform preventive maintenance for tooling (SMT & BE process) and other specialty support equipment used in the manufacturing process.

Location: This role will be based on-site at one of our St. Petersburg Florida Facilities located in Seminole, FL specializing in Renewable Energy

What will you do?

Key Responsibilities

- Operate, monitor, and adjust SMT equipment while ensuring high quality and process stability.

- Perform setups, changeovers, and material verification for each process step.

- Conduct preventive and corrective maintenance on:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

- Troubleshoot and resolve process issues related to solder paste printing, component placement, inspection, and reflow profiling.

- Create, modify, and optimize SMT programs (FUJI, CAMALOT, DEK, etc.).

- Document downtime, maintenance activities, root cause analysis, and improvements.

- Collaborate with Engineering, Quality, and Production to improve OEE, yields, CP/CPK, and reduce rework.

- Ensure compliance with safety standards, ESD controls, and manufacturing best practices.

- Cover overtime requirements as needed.

How will you get here?

Education and Experience:
- Electronics Industry Experience

- High School Diploma or GED preferred not required or equivalent - experience.

- Six months of demonstrated experience, ideally 2 plus years.

- Must have experience with at least one of the below:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

Why Join Jabil?

- Be part of a mission-critical team supporting Renewable Energy innovation.

- Gain hands-on experience with high-precision, advanced technologies.

- Work in a culture focused on quality, safety, and continuous improvement.

- Competitive compensation and a comprehensive benefits package.

Now offering $5,000 sign on bonuses for new hires joining Jabil as a new Manufacturing Engineering TechnicianWe're expanding into a full 24/7 operation and are hiring across multiple roles and experience levels.

Our 12‑hour overnight shift is ideal for someone who enjoys a more independent work environment with more days off each week.

You'll benefit from premium shift differentials, cross‑training opportunities, and the chance to shape processes on a growing team.

If you're someone who prefers working nights or wants to maximize earning potential while enjoying a schedule with fewer total days giving you additional full days off during the week to spend with family, pursue hobbies, or rest, this could be a great fit for you.Currently hiring Technicians for the below shifts.Note: Based on the 2-week rotating shift pattern, employees will be scheduled to work 36 hours one week, and 48 hours on the alternate week.

In this alternate week, employees will be receiving 8 hours of overtime, resulting in 16 hours of overtime pay in a month.Shift A- 6pm to 6am 15% shift differential payWeek 1: Tuesday, Thursday, and FridayWeek 2: Monday, Wednesday, Saturday and SundayShift B
- 6pm to 6am 15% shift differential payWeek 1: Monday, Wednesday, Saturday and SundayWeek 2: Tuesday, Thursday, and FridayShift D
- 6pm to 6am 15% shift differential payWeek 1: Tuesday, Thursday, and FridayWeek 2: Monday, Wednesday, Saturday and SundayHow will you make an impact!In this key Manufacturing Engineer Technician onsite role, you will perform preventative maintenance, calibration, change overs in Z-prep area and perform preventive maintenance for tooling (SMT & BE process) and other specialty support equipment used in the manufacturing process.Location: This role will be based on-site at one of our St.

Petersburg Florida Facilities located in Seminole, FL specializing in Renewable EnergyWhat will you do?Key Responsibilities
* Operate, monitor, and adjust SMT equipment while ensuring high quality and process stability.
* Perform setups, changeovers, and material verification for each process step.
* Conduct preventive and corrective maintenance on:
* Laser marking systems
* Glue dispensing machines (CAMALOT)
* Screen printers (DEK)
* SPI systems (KOH YOUNG)
* Pick & place machines (FUJI NXT, AIM)
* Reflow ovens (ITW/VITRONIC)
* Troubleshoot and resolve process issues related to solder paste printing, component placement, inspection, and reflow profiling.
* Create, modify, and optimize SMT programs (FUJI, CAMALOT, DEK, etc.).
* Document downtime, maintenance activities, root cause analysis, and improvements.
* Collaborate with Engineering, Quality, and Production to improve OEE, yields, CP/CPK, and reduce rework.
* Ensure compliance with safety standards, ESD controls, and manufacturing best practices.
* Cover overtime requirements as needed.How will you get here?Education and Experience:- Electronics Industry Experience- High School Diploma or GED preferred not required or equivalent
- experience.- Six months of demonstrated experience, ideally 2 plus years.- Must have experience with at least one of the below:
* Laser marking systems
* Glue dispensing machines (CAMALOT)
* Screen printers (DEK)
* SPI systems (KOH YOUNG)
* Pick & place machines (FUJI NXT, AIM)
* Reflow ovens (ITW/VITRONIC)Why Join Jabil?
* Be part of a mission-critical team supporting Renewable Energy innovation.
* Gain hands-on experience with high-precision, advanced technologies.
* Work in a culture focused on quality, safety, and continuous improvement.
* Competitive compensation and a comprehensive benefits package.

TITLE:  Shift Leader (SL)

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

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

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

I. PROFITABILITY

A.Planning

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

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

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

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

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

1. Performs Banking Transactions

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

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

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

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

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

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

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

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

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

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

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

7.Assures compliance with team member consumption policies.

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

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

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

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

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

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

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

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

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

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

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

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

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

9.Eliminating supplemental tip credit pay.

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

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

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

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

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

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

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

2. Assuring a comfortable environment for customers.

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

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

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

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

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

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

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

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

D. Ensures quality products, which includes:

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

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

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

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

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

III.PEOPLE

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

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

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

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

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

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

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

1.Utilizing Coaching for Results, which includes:

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

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

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

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

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

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

IV. MARKETING

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

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

V. FACILITIES

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

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

VI. ADMINISTRATION

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

EQUIPMENT USED:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Company Description

WireCo is the strength behind the world's evolution, through deep legacy and forward thinking, we create premium ropes that inspire innovation without limits. Our global footprint includes manufacturing plants, distribution facilities, and research and development centers around the world.

WireCo offers a competitive wage, incentive programs, growth opportunities, and excellent benefits offerings for employees and their families. Benefits include paid time off, paid holidays, medical, dental, and vision insurance, a 401(k) retirement plan with agenerous company match, 100% company-paid life insurance, and 100% company-paid disability insurance.

For more information, check out our website at Description

The Production Operator is responsible for setting up, loading and operating production machines, and making necessary adjustments to ensure the quality of the product meets required specifications. The Production Operator may work in one of three areas - Spooling, Stranding or Closing, and is responsible for his/her own safety and the safety of those around the machines. The Production Operator works under the direct supervision of a Production Supervisor and the technical oversight of the Process Engineering and Quality department.

Duties & Responsibilities

• Record set-up information at the start of each order.
• Remove empty bobbins from the previously completed order and load full bundles of wire or bobbins using appropriate lifting devices.
• Weld or knot new wire new supply to trailing end of previous order (if applicable).
• Thread machine by pulling wire or strands through guides, tension rollers, and/or stranding or pre-forming heads.
• Secure, install and adjust the proper dies, stranding/pre-forming head, crushing rollers, post-former and carboloy rings as required by the order.
• Set the proper lay according to order specifications.
• Adjust tension and die pressure at the beginning of the order and as required throughout the entire order.
• Start lube pump as required by the order.
• Inspect and replace tensioning devices as needed.
• Inspect the set-change, including cutting a strand for helix-height measurement before requesting approval from the production supervisor.
• Properly tag product, stage in proper storage area, and record all production.
• Maintain a safe and clean working environment.
• Perform all job duties in accordance with work instructions and quality standards.
• Monthly Incentives - (opportunity to earnafter probationarytraining period)
• Other duties as assigned by management.

Compensation:

• $20.61/hr
• $1.50 shift differential

+ Monthly Incentive Payments based on meeting operational metrics after 90-day probationary period is complete

Schedule:

• Friday, Saturday, Sunday 5a-5p

**May need to train on our Day Shift for 3-4 weeks (M-TH 5am-3pm), or Weekend Shift (F-Su 5am-5pm).**

Qualifications

Required Qualifications

• Fluent in English
• Basic computer skills
• Possess math skills and mechanical aptitude.
• Must have the ability to learn to use and read micrometers, tape measure, feeler gauge, and basic hand tools.
• Must be able to stand/walk on concrete floors for 10-12 hour shifts.
• Must be able to push/pull, and lift up to 50 lbs.
• Must be able to work in extreme environmental conditions with temperatures ranging from 40-100+ degrees Fahrenheit.

Preferred Qualifications

• High School Diploma or GED Equivalent
• Previous manufacturing experience that includes the use of measuring devices and the use of basic math and mechanical skills.

Additional Information

Materials and Equipment Directly Used

• Strand and Wire rope of various diameters and lengths, on reels or in coils, empty or unassembled reels, paper lagging strips, tags, seizing wire, blocking, thimbles.
• Rewinding machines, stanchions, shafts, collars, bushings, rope cutters, measuring devise, fork trucks, banding equipment, welders, various hand tools.
• Personal protective equipment, including safety glasses, hearing protection, gloves, and steel-toed safety shoes.

Additional information

• Must be legally authorized to work in the United States without restriction.
• An applicant must complete a satisfactory background check post-offer of employment. A criminal conviction will not be an automatic bar to employment.
• Must be willing and able to pass a post-offer drug screen and physical (if required)
• Must be 18 years of age or older.
• Equal Opportunity Employer/Veterans/Disability

Company Description

WireCo is the strength behind the world's evolution, through deep legacy and forward thinking, we create premium ropes that inspire innovation without limits. Our global footprint includes manufacturing plants, distribution facilities, and research and development centers around the world.

WireCo offers a competitive wage, incentive programs, growth opportunities, and excellent benefits offerings for employees and their families. Benefits include paid time off, paid holidays, medical, dental, and vision insurance, a 401(k) retirement plan with agenerous company match, 100% company-paid life insurance, and 100% company-paid disability insurance.

For more information, check out our website at Description

The Production Operator is responsible for setting up, loading and operating production machines, and making necessary adjustments to ensure the quality of the product meets required specifications. The Production Operator may work in one of three areas - Spooling, Stranding or Closing, and is responsible for his/her own safety and the safety of those around the machines. The Production Operator works under the direct supervision of a Production Supervisor and the technical oversight of the Process Engineering and Quality department.

Duties & Responsibilities

• Record set-up information at the start of each order.
• Remove empty bobbins from the previously completed order and load full bundles of wire or bobbins using appropriate lifting devices.
• Weld or knot new wire new supply to trailing end of previous order (if applicable).
• Thread machine by pulling wire or strands through guides, tension rollers, and/or stranding or pre-forming heads.
• Secure, install and adjust the proper dies, stranding/pre-forming head, crushing rollers, post-former and carboloy rings as required by the order.
• Set the proper lay according to order specifications.
• Adjust tension and die pressure at the beginning of the order and as required throughout the entire order.
• Start lube pump as required by the order.
• Inspect and replace tensioning devices as needed.
• Inspect the set-change, including cutting a strand for helix-height measurement before requesting approval from the production supervisor.
• Properly tag product, stage in proper storage area, and record all production.
• Maintain a safe and clean working environment.
• Perform all job duties in accordance with work instructions and quality standards.
• Monthly Incentives - (opportunity to earnafter probationarytraining period)
• Other duties as assigned by management.

Compensation:

• $20.61/hr
• $1.50 shift differential

+ Monthly Incentive Payments based on meeting operational metrics after 90-day probationary period is complete

Schedule:

• Monday, Tuesday, Wednesday 5p-5a
• Thursday, Friday 7p-5a

**May need to train on our Day Shift for 3-4 weeks (M-TH 5am-3pm), or Weekend Shift (F-Su 5am-5pm).**

Qualifications

Required Qualifications

• Fluent in English
• Basic computer skills
• Possess math skills and mechanical aptitude.
• Must have the ability to learn to use and read micrometers, tape measures, feeler gauges, and basic hand tools.
• Must be able to stand/walk on concrete floors for 10-12-hour shifts.
• Must be able to push/pull, and lift up to 50 lbs.
• Must be able to work in extreme environmental conditions with temperatures ranging from 40-100+ degrees Fahrenheit.

Preferred Qualifications

• High School Diploma or GED Equivalent
• Previous manufacturing experience that includes the use of measuring devices and the use of basic math and mechanical skills.

Additional Information

Materials and Equipment Directly Used

• Strand and Wire rope of various diameters and lengths, on reels or in coils, empty or unassembled reels, paper lagging strips, tags, seizing wire, blocking, thimbles.
• Rewinding machines, stanchions, shafts, collars, bushings, rope cutters, measuring devise, fork trucks, banding equipment, welders, various hand tools.
• Personal protective equipment, including safety glasses, hearing protection, gloves, and steel-toed safety shoes.

Additional information

• Must be legally authorized to work in the United States without restriction.
• An applicant must complete a satisfactory background check post-offer of employment. A criminal conviction will not be an automatic bar to employment.
• Must be willing and able to pass a post-offer drug screen and physical (if required)
• Must be 18 years of age or older.
• Equal Opportunity Employer/Veterans/Disability

Registered Nurse (RN) - Utilization Management

FT Day Shift (Hrs.: 8a-4:30p) - On-site

Newark, DE

ChristianaCare Hospital in Newark, DE, is seeking a Utilization Management Nurse (RN) with experience with insurance providers such as Aetna and Cigna, along with a background in an acute care hospital. RN will work on-site at the Newark Hospital.

PRIMARY FUNCTION:

Responsible for ensuring the delivery of efficient and effective health care while evaluating the medical necessity, appropriateness, and efficiency of the use of health care services, procedures, and facilities under the provision of the applicable health benefits plan.

UTILIZATION MANAGEMENT

• Performs admission and concurrent review to identify medical necessity, level of care, and appropriateness of setting using established criteria and clinical guidelines within 24 hours of admission.
• Reviews the admission assessment and collaborates with primary nurse and other health care providers to ensure a multidisciplinary plan-of-care is in place to meet identified patient care needs and desired outcomes.
• Manages observation level of care and works with the attending physician and/or clinical provider caring for the patient to ensure observation status does not exceed 48 hours.
• Identifies system issues that serve as barriers to care.  Participates in the development and implementation of strategies to remove barriers and facilitate performance improvement measures.
• Monitors efficiencies in scheduling diagnostic procedures and coordination of treatments to facilitate the achievement of effective clinical, fiscal, quality, and patient satisfaction goals.
• Reports information generated from the utilization management referral process for LOS data and physician profile database.
• Collaborates with the unit medical director and/or physician advisor to facilitate achievement of clinical, quality, financial, and patient satisfaction goals.
• Notifies physician when a patient does not meet criteria for acute care hospitalization and pursues documentation to justify continued stay within 24 hours.
• Collaborates with the Physician Advisor to facilitate the achievement of clinical, quality, financial, and patient satisfaction goals.
• Presents “Letters of Non-Coverage (LON) to patients and/or families when the acute stay is no longer necessary (Third Party and/or Medicare).
• Communicates and secures continued stay authorization with Managed Care Organizations.
• Tracks all carve-outs and submits reason codes for data entry.
• Serves as a resource to nursing and ancillary staff, providing education on utilization review processes as needed.
• Trends potential barriers to patient advancement through the system intervene assertively and appropriately when necessary.
• Provides On-call support for the Transfer Center to evaluate medical necessity and appropriateness when a request is obtained from an outside facility for patient transfer to ChristianaCare
• Identifies the need for the patient to be evaluated by other members of the health care team and takes appropriate action to facilitate.
• ED UM works closely with ED providers to review medical necessity and/or collaborate with ED CM for discharge planning, as appropriate.
• Actively participates in department operational planning work groups.

Education & Experience Requirements:

• DE RN licensure or compact state RN licensure. 
• Bachelor’s degree in nursing Required.
• Minimum of 3 years recent experience as a Registered Nurse in acute care, adult care setting. critical care experience is required.
• Minimum 3 years of Utilization Management experience required.
• Prior experience working with insurance providers is valuable.
• Completes a minimum of 8 continuing education credits (CEU’S) per year in Utilization and/or Case Management.

PHYSICAL DEMANDS:

Ability to ambulate within the hospital setting (walking, stairs, etc.).  Occasional sitting, standing, and lifting loads of 5-10 pounds.  Ability to utilize computer equipment/programs. Ability to sit or stand at a computer workstation and proficiently utilize computer equipment/programs for long periods of time.

WORKING CONDITIONS:

Occasional exposure to Office materials (i.e., White Out, Toner, etc.)

Annual Compensation Range $85,862.40 - $137,384.00This pay rate/range represents ChristianaCare’s good faith and reasonable estimate of compensation at the time of posting. The actual salary within this range offered to a successful candidate will depend on individual factors including without limitation skills, relevant experience, and qualifications as they relate to specific job requirements.

Christiana Care Health System is an equal opportunity employer, firmly committed to prohibiting discrimination, whose staff is reflective of its community, and considers qualified applicants for open positions without regard to race, color, sex, religion, national origin, sexual orientation, genetic information, gender identity or expression, age, veteran status, disability, pregnancy, citizenship status, or any other characteristic protected under applicable federal, state, or local law.

Location: East TexasDuration: Ongoing Flexible Locum NeedDetails:Schedule: Mon-Fri (8am-5pm)Shift: 1
- 4 weeks per monthScope: General Diagnostic RadiologyEMR: EpicProcedures: Diagnostic reads, CT, MRI, US, NMRequire: BC/BE, TX/Compact licenseBenefits:1099 Independent ContractorHighly competitive payA+ Malpractice coverageFlexible scheduling
Remote working/work at home options are available for this role.

Doctor of Medicine | Cardiology - General/Other

Location: Key West, FL

Employer: Weatherby Healthcare

Pay: Competitive weekly pay (inquire for details)

Start Date: ASAP

About the Position

LocumJobsOnline is working with Weatherby Healthcare to find a qualified Cardiology MD in Key West, Florida, 33040!

Get in touch with a Weatherby consultant today to learn more about this and other opportunities available now.

• Call only coverage with 30 minute response time required
• Call ratio of 4
• 3 patient encounters expected per shift
• 2 admissions per shift
• Average of 4 phone consults per shift
• Rounding required for both inpatient and outpatient
• Hospital privileges required
• ACLS and BLS certification required
• Paid malpractice insurance; pre-paid travel and housing expenses
• Assignment details and time entry in online portal
• Competitive compensation
• 24-hour access to your Weatherby Healthcare consultant
• Charter member of NALTO

About Weatherby Healthcare

Weatherby Healthcare is part of the CHG Healthcare family of staffing companies, which leads the locum tenens industry in size and quality. Since 1995, we’ve leveraged our nationwide network to connect locums professionals with the best jobs. We offer specialty-focused consultants for nearly 100 specialties of physicians, PAs, and NPs. These experts simplify the locums process from start to finish, backing you up with award-winning 24/7 support. In addition to providing competitive pay and malpractice coverage, we assist you with credentialing, licensing, travel, and housing. To learn more about how we make your life easier, visit

1712461EXPPLAT

Doctor of Medicine | Family Practice

Location: Key West, FL

Employer: Adelphi Locums

Pay: Competitive weekly pay (inquire for details)

Start Date: ASAP

About the Position

LocumJobsOnline is working with Adelphi Locums to find a qualified Family Practice MD in Key West, Florida, 33040!

Job Quick Facts:

• Specialty: Internal/Family Medicine
  
• Job Type: Locum Tenens
  
• Facility Location: Key West, FL
  
• Service Setting: Outpatient
  
• Reason For Coverage: Supplemental
  
• Coverage Period: ASAP - Jan 31, 2026
  
• Coverage Type: Clinical only
  
• Shift Schedule: Open to 3 to 4 days per week; 8a-430p
  
• Patient Volume: 15
  
• Patient Demographics: 16+ yrs is most common; depending on provider comfort
  
• Support Staff: 1 MA & 3 Office Staff
  
• Required Procedures: Includes Pediatric General OP (Fam Med)
  
• EMR: Athena
  
• Hospital Privileges Required: Yes
  
• Temporary Privileges available: Yes
  
• Travel, lodging, and malpractice insurance covered
  

Requirements:

• Active FL License or IMLC
  
• BC
  
• BLS
  

About Adelphi Locums

Adelphi Locums, a brand of Adelphi Staffing, provides locum tenens staffing solutions for healthcare facilities across the U.S., connecting them with qualified physicians, advanced practitioners, and other medical professionals for temporary coverage needs.

1684358EXPPLAT

Nurse Practitioner | Family Practice

Location: Key West, FL

Employer: Adelphi Locums

Pay: Competitive weekly pay (inquire for details)

Start Date: ASAP

About the Position

LocumJobsOnline is working with Adelphi Locums to find a qualified Family Practice NP in Key West, Florida, 33040!

Job Quick Facts:

• Specialty: Family Nurse Practitioner
  
• Job Type: Locum Tenens
  
• Facility Location: Key West, FL
  
• Service Setting: Outpatient
  
• Reason For Coverage: Supplemental
  
• Coverage Period: ASAP - Jan 31, 2026
  
• Coverage Type: Clinical Only
  
• Shifts Schedule: Mon-Fri; 830a-430p
  
• Patient Volume: 15
  
• Support Staff: 1 MA, 2 Office Staff
  
• Duties: Standard FM care and procedures
  
• EMR: Athena
  
• Hospital Privileges required: Yes
  
• Temporary Privileges available: Yes
  
• Travel, lodging, and malpractice insurance covered
  

Requirements:

• Active FL License on IMLC
  
• BC
  
• BLS
  

About Adelphi Locums

Adelphi Locums, a brand of Adelphi Staffing, provides locum tenens staffing solutions for healthcare facilities across the U.S., connecting them with qualified physicians, advanced practitioners, and other medical professionals for temporary coverage needs.

1683670EXPPLAT

Seeking BE/BC Urologist in Key West, FL.

New practice Employed position 350 Annual Transfers 167-bed, full service acute care medical facility 24/7 emergency care, lab and radiology services Specially equipped medical transport helicopter on standby Compensation & Benefits: Competitive salary with RVU potential 3 yr Employment agreements Generous commencement bonus Assistance with medical education debt CME allowance plus 5 additional PTO days Relocation assistance The Community: A locale rich in history where real estate titles date back to the Kings of Spain The island is famous for balmy weather, crystal blue skies, diving, snorkeling, fishing, watersports and golfing Stroll palm-lined streets to discover gingerbread mansions and tin-roofed conch houses In the evening, streets come alive with sidewalk cafes, open-air bars and world-class restaurants APPLY NOW or TEXT Job and email address to .

Search all of our provider opportunities here: brittmedical DOT com

The Clinical Research Nurse (CRN) at PIH Health Hospital is responsible for the coordination and delivery of patient care and clinical trial support within a hospital-based research setting. The CRN ensures that clinical studies are conducted in compliance with federal regulations, Good Clinical Practice (GCP), institutional policies, and ethical standards, while prioritizing patient safety and data integrity.
PIH Health is a nonprofit, regional healthcare network that serves approximately 3 million residents in the Los Angeles County, Orange County and San Gabriel Valley region. The fully integrated network is comprised of PIH Health Hospital - Whittier, PIH Health Hospital - Downey and PIH Health Good Samaritan Hospital, 27 outpatient medical locations, a multispecialty medical (physician) group, home healthcare services and hospice care, as well as heart, cancer, women's health, urgent care and emergency services. The organization is recognized by Watson Health as one of the nation's Top Hospitals, and College of Healthcare Information Management Executives (CHIME) as one of the nation's top hospital systems for best practices, cutting-edge advancements, quality of care and healthcare technology. PIH Health is certified as a Great Place to Work TM . For more information, visit ( ) or follow us on Facebook ( ) , Twitter ( ) , or Instagram ( ) .

Required Skills

* The clinical trial nurse is required to have comprehensive knowledge in all areas of protocol design, strong clinical assessment and decision-making skills, ability to navigate fast-paced hospital environments, manage multiple studies, excellent communication and patient education abilities, knowledge of federal regulations (FDA, OHRP), ICH-GCP guidelines, and HIPAA, proficient in EMRs and clinical research platforms (e.g., Epic, REDCap, Medidata, OnCore).
* Must be knowledgeable in internet access to manage clinical trials case report forms.
* Proficient with computerized and manual data collection.
* Familiarity with word processing and spreadsheet computer programs.

Required Experience

Required:

* Current California RN license
* Basic Life Support (BLS) CPR Card through American Heart Association
* Minimum 2 years of clinical nursing experience in Oncology / Hematology

Preferred:

* Bachelor of Science in Nursing (BSN) or master's degree (MSN)
* Certified Clinical Research Professional (CCRP)
* Board Certification in area of specialty
* Prior experience with clinical trials or research coordination is strongly preferred

Address
12401 Washington Blvd.

Salary
52.50-84.25

Shift
Days

Zip Code
90602

Job Description

Key Role Description

The Metals Supervisor leads the mechanics and support crafts responsible for maintaining fixed equipment in the refinery. This includes, but is not limited to heaters, boilers, ducting, vessels, piping, valves, and structural steel. This role oversees union metals mechanics, contractors (union and non-union), and outside shops to successfully complete their tasks in a safe and cost-effective manner. The Metals Supervisor assures all maintenance work complies with applicable safety, engineering, safe work practice standards, laws, and regulations.

Role Specific Competencies

At Monroe, we have identified eleven specific competencies we expect all leaders of our organization to possess. These competencies are incorporated as a part of our Selection, Performance Management/Review and Developmental processes. The competencies and activities for this role are detailed below:

Technical Knowledge - demonstrates the specific skills necessary for the assignments, understands the background and points of leverage to be effective in the role.

• 
  
  
• Conduct morning tool box talks with work crews
  
  
• Directs the daily activities of metals mechanics, metals contractors, and support crafts in maintaining refinery equipment and facilities
  
  
• Achieves high levels of craft productivity through improved performance; solving problems, reliability and reducing costs.
  
  
• Review Weekly Schedule and work packages for every job and provide to work crews. Communicate changes as required
  
  
• Execute the Daily and Weekly Maintenance Schedules and communicate with Scheduler for any changes
  
  
• Prepare & Lead Pre-Job Meetings
  
  
• Adhere to the break-in work process and handle all Emergency / Break-In work as required
  
  
• Follow job plans and communicate with Planner for needed changes
  
  
• Provide Planner feedback for any planning deficiencies (Missed steps, materials, Man-hours, etc.)
  
  
• Perform follow-up rounds with crews, both Monroe and contractor, regularly throughout shift (no greater than every two hours) Items to be evaluated include:
  
  

• 
  
  
  • 
    
    
  • Following safe work practices
    
    
  • Barriers to success
    
    
  • Any required help to the crew
    
    
  • Job progress
    
    
  • Crew size and productivity
    
    
  • Work package available and job plan being followed
    
    
  
  
  
• Enforce start, stop & break times
  
  
• Work with others at peer level to ensure quick and efficient resolution to issues
  
  
• Elevate issues promptly to Leadership when required
  
  
• Confirm job plan steps in Maximo daily before 2:30 schedule meeting.
  
  
• Review following week's schedule and provide feedback by end of shift Thursday before final version
  
  
• Provide daily updates on all work under your supervision - accurate communication of end of shift status
  
  
• Communicate status of on-going work with Operations and OMC
  
  
• Arrange overtime & off-hour coverage for employees and contractors as required
  
  
• Support reliability improvements
  
  
• Support on-call maintenance system as needed throughout the year
  
  

Knowledge of Work Areas and Responsibilities - demonstrates a clear understanding of role and responsibilities within specific area, flexible and agile in adapting to changes or exploring opportunities and challenges.

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• Attends the daily scheduling meeting to communicate effectively with other Maintenance departments and Operations to resolve any scheduling issues, priority changes, and any problems between Crafts, Operations, Maintenance and other departments.
  
  
• Consults with the Fixed Equipment Reliability Engineering group to improve reliability and ensure that maintenance work meets the requirements of mechanical, process, metallurgical and environmental codes, policies and standards.
  
  
• Attends the daily morning maintenance and operations meeting to discuss any schedule breakers for the day and coordinate with other maintenance crafts on any exceptions to the daily schedule.
  
  
• Initiates requisitions for required materials, tools and contractor services as required including tool room materials.
  
  
• Reviews and approves employee's time.
  
  
• Knows and consistently applies company policies, procedures and the collective bargaining agreement.
  
  

Communications - Verbal and Written - includes written and verbal communications, delivers presentations and has good listening skills.

Problem Solving and Conflict Leadership - strives to understand contributing factors, works to resolve complex situations, and helps individuals to resolve conflicts.

Delivering Results - Sense of Urgency - defines appropriate goals, works toward achieving goals, articulates vision and steps for achievement, meets deadlines and provides timely status updates and follow-through.

Teamwork/Cooperation - accountable to team, works to meet established deliverables, appreciates view of team members and is respectful of others.

Initiative - takes action, seeks new opportunities, and strives to see projects to completion.

Work Reliability/Quality - strives to eliminate errors, accurate work is a priority, and seeks opportunities to improve product/services.

Integrity and Trust - honest, accountable, upholds ethics standards and maintains confidentiality.

Leadership Capability - provides strong leadership, sets a good example, skilled decision maker, motivator and encourager.

People Development/Coaching - offers feedback, coaches employees appropriately, rewards employees wisely, takes mentoring role, challenges and develops employees and offers opportunity.

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• Interacts with direct reports on a daily basis to ensure clear and open communications; alignment with goals and objectives; and to proactively address progress, concerns and questions.
  
  

Experience and Skills

Education, Experience, and Skill Requirements

Minimum Qualifications:

• 
  
  
• 5 years of maintenance supervisory experience in a high-risk industry such as refining, petrochemical, or chemical processing.
  
  
• High School Diploma or equivalent experience required; AA or BS Degree preferred.
  
  
  • 
    
    
  • Proficient with Microsoft Word, Outlook, and Excel as well as CMMS software.
    
    
  • Demonstrated proficiency in all of Role Specific Competencies.
    
    
  
  
  

Job Description

Key Role Description

Assists with Lab technical activities related to all of the refinery processes and products including test methodology, equipment purchases, and equipment calibration and repair. Assists in managing daily operations to insure quality of results, efficient management of inventory to maintain continuity of operations, and the storage and handling of samples for regulatory compliance and inspection purposes.
Role Specific Competencies

At Monroe, we have identified nine specific competencies we expect all employees of our organization to possess. These competencies are incorporated as a part of our Selection, Performance Management/Review and Developmental processes. The competencies and activities for this role are detailed below:

Technical Knowledge - demonstrates the specific skills necessary for the assignments, understands the background and points of leverage to be effective in the role.
* Performs technical work in analytical or physical chemistry involving a variety of standardized chemical and physical tests.
* Monitors a specialized unit of a laboratory section or the operations of several units or performs complex and specialized chemical laboratory tests.
* Conducts analytical and physical tests on finished products.
* Requisition and maintainenance of chemistry supplies and equipment.
* Conducts analytical or physical testing of a variety of materials.

Knowledge of Work Areas and Responsibilities - demonstrates a clear understanding of role and responsibilities within specific area, flexible and agile in adapting to changes or exploring opportunities and challenges.
* Maintains schedule flexibility to meet the needs of the business: extended hours, evenings and/or weekends.
* Performs special projects as assigned by the Lab Leader.
* Attends operational meetings as needed.

Communications - Verbal and Written - includes written and verbal communications, delivers presentations and has good listening skills.

Problem Solving and Conflict Leadership - strives to understand contributing factors, works to resolve complex situations, and helps individuals to resolve conflicts.

Delivering Results - Sense of Urgency - defines appropriate goals, works toward achieving goals, articulates vision and steps for achievement, meets deadlines and provides timely status updates and follow-through.

Teamwork/Cooperation - accountable to team, works to meet established deliverables, appreciates view of team members and is respectful of others.

Initiative - takes action, seeks new opportunities, and strives to see projects to completion.

Work Reliability/Quality - strives to eliminate errors, accurate work is a priority, and seeks opportunities to improve product/services.

Integrity and Trust - honest, accountable, upholds ethics standards and maintains confidentiality.

Experience and Skills

Education, Experience, and Skill Requirements

*Minimum 5 years relevant lab experience, Associate's degree with 2 yrs relevant Lab experience, or a Bachelor of Science degree in Chemistry

*Prior CFR experience preferred - operating and/or maintaining
*General mechanical aptitude - ability to perform basic troubleshooting/repair of equipment

* Proficient with Microsoft Word, Outlook, and Excel, IT Skills - understanding data bases, Laboratory Information Management Systems (LIMS) and instrumentation networking.

* Demonstrated proficiency in all of Role Specific Competencies.
* This is a shift-work job that requires flexibility to work days, nights, weekends, and holidays.

The Radiological Technologist acts in a professional manner, responds to patient needs, and supports colleagues and associates in providing quality patient care. The Radiological Technologist uses equipment and accessories, employs techniques and procedures, performs services in accordance with an accepted standard of practice, and demonstrates expertise in minimizing radiation exposure to the patient, self, and other members of the healthcare team. The Radiologic Technologist practices technology founded upon theoretical knowledge and concepts, uses equipment and accessories consistent with the purposes for which they were designed, and employs procedures and techniques appropriately.

PIH Health is a nonprofit, regional healthcare network that serves approximately 3 million residents in the Los Angeles County, Orange County and San Gabriel Valley region. The fully integrated network is comprised of PIH Health Downey Hospital, PIH Health Good Samaritan Hospital, PIH Health Whittier Hospital, 37 outpatient medical office buildings, a multispecialty medical (physician) group, home healthcare services and hospice care, as well as heart, cancer, digestive health, orthopedics, women’s health, urgent care and emergency services. The organization is nationally recognized for excellence in patient care and patient experience, and the College of Healthcare Information Management Executives (CHIME) has identified PIH Health as one of the nation’s top hospital systems for best practices, cutting-edge advancements, quality of care and healthcare technology. For more information, visit or follow us on Facebook, Twitter, or Instagram.

Required Skills

• Technical skills in general radiography and fluoroscopy
• Digital and Computed Radiographic (CR)
• Computer skills
• Excellent communication skills
• Patient care and assessment
• Work in a team environment
• Ability to work independently.

Required Experience

Required:

• Certificate from ARRT
• Certificate from CRT within 30 days of hospital orientation.
• Fluoroscopy permit must be obtained within 60 days of hospital orientation.
• CPR/BLS – requirement through American Heart Association
• One (1) year work experience or two (2) years internship in a hospital setting
• Experience with PACS
• Experience with CR and DR Radiography. 

Preferred:

• Pervious acute care experience in a hospital environment
• Venipuncture Certification
• Bilingual in Spanish

Address
11500 Brookshire Ave.

Salary
39.50-62.00

Shift
Variable

Zip Code
90602

The RN Mentor is a seasoned registered nurse who imparts clinical wisdom, professional judgment, and emotional support to nurses new to practice. Through both individual and group mentoring, the RN Mentor strengthens clinical reasoning, confidence, and professional identity formation during the transition-to-practice period.

This role provides experienced nurses with an opportunity to remain active contributors to the profession by supporting organizational priorities related to safety, quality, engagement, and nurse retention.

PIH Health is a nonprofit, regional healthcare network that serves approximately 3 million residents in the Los Angeles County, Orange County and San Gabriel Valley region. The fully integrated network is comprised of PIH Health Downey Hospital, PIH Health Good Samaritan Hospital, PIH Health Whittier Hospital, 37 outpatient medical office buildings, a multispecialty medical (physician) group, home healthcare services and hospice care, as well as heart, cancer, digestive health, orthopedics, women’s health, urgent care and emergency services. The organization is nationally recognized for excellence in patient care and patient experience, and the College of Healthcare Information Management Executives (CHIME) has identified PIH Health as one of the nation’s top hospital systems for best practices, cutting-edge advancements, quality of care and healthcare technology. For more information, visit or follow us on Facebook , Twitter , or Instagram .

Required Skills ·   Demonstrated excellence in communication, critical thinking, and professional role modeling
Ability to provide both group and one-on-one mentorship effectively.
Strong organizational and time management skills to coordinate activities for multiple mentees simultaneously.
Skill in documenting and tracking mentoring sessions and outcomes.
Proficiency in coaching, feedback, and reflective listening.
Ability to identify mentee challenges and consult collaboratively with leaders and educators for resolution.
Commitment to continuous learning, professional integrity, and mentorship excellence.

Required Experience Required:
·     Active, unencumbered California RN license
·   Associate degree in Nursing (ADN)
·     Minimum ten (10) years of clinical nursing experience
·   Must obtain LA City Fire Card within 6 months of employment (PHGSH Only)
Preferred:
·          Bachelor’s or Master’s degree in Nursing (BSN/MSN)
·          Previous experience as a preceptor, mentor, or educator
·          Specialty certification in area of expertise

Address
12401 Washington Blvd.

Salary
65.00-70.00

Shift
Days

Zip Code
90241

Responsible for independently utilizing the nursing process to safely, therapeutically and efficiently care for a group of patients based on policies and procedures.   Delivers individualized quality patient care through a coordinated team approach with physicians, staff, other departments and the patient’s family. Complies with the California Nurse Practice Act, Article 2, Section 2725 of the Business and Professions Code.
PIH Health is a nonprofit, regional healthcare network that serves approximately 3 million residents in the Los Angeles County, Orange County and San Gabriel Valley region. The fully integrated network is comprised of PIH Health Downey Hospital, PIH Health Good Samaritan Hospital, PIH Health Whittier Hospital, 37 outpatient medical office buildings, a multispecialty medical (physician) group, home healthcare services and hospice care, as well as heart, cancer, digestive health, orthopedics, women’s health, urgent care and emergency services. The organization is nationally recognized for excellence in patient care and patient experience, and the College of Healthcare Information Management Executives (CHIME) has identified PIH Health as one of the nation’s top hospital systems for best practices, cutting-edge advancements, quality of care and healthcare technology. For more information, visit or follow us on Facebook , Twitter , or Instagram .

Required Skills Strong verbal & written communication skills
Critical thinking skills
Problem solving skills
Computer skills

Required Experience Current California RN License
BLS from American Heart Association
LA City Fire Card within 6 months of employment
Neonatal Resuscitation (NRP) from American Academy of Pediatrics
Violence Intervention Prevention (VIP) within 6 months of employment

Address
1225 Wilshire Boulevard

Salary
53.08-79.95

Shift
Nights

Zip Code
90017