POSITION: Pizza = Roller / Topper / Puller
REPORTS TO: BOH Manager and GM

TASKS AND COMPETENCIES:

• Sets up the work station by checking the work table, equipment, and makes sure they are properly stocked prior to the meal production period.

• Complies with all portion sizes, quality standards, employee rules, policies, and procedures.

• Selects and uses knives, utensils and other equipment to portion, cut, slice and dip, to ensure proper food levels are available for the meal periods.

• Monitors all food production areas for safety and sanitation practices and procedures. Checks walk-in refrigerator and dry storage areas for cleanliness and orderliness.

• Keeps dish area, mop sink, shelves, garbage cans, floors, walls, and storage areas clean and orderly.

• Cleans and sanitizes workstations during meal preparation periods and at the end of the meal period.

• Removes trash from kitchen and places it in dumpster. Cleans and sanitizes garbage cans and keeps clean liners in cans at all times.

• Communicates clearly and efficiently to food production personnel, receives information and feedback from them on their needs, and takes action based on observation and information received.

• (Roller) Prepares the dough as needed (makes fresh batches every 2 hours).

• (Roller) Checks dough for proper thickness and appearance, passes on dough shell and order tickets to topper, and helps top pizzas whenever possible.

• (Topper) Checks Rollers’ work for quality and visual appeal.

• (Topper) Tracks prep times on all orders, checks products for proper weight of toppings and appearance, places prepared pizza into properly calibrated pizza oven, and passes order ticket to the puller in an acceptable time frame.

• (Puller) Track cooking times on all orders, checks finished products for proper baking/appearance, and passes on items and order tickets to counter and/or server.

• (Puller) Check assembler’s work for quality and appearance of plate presentation.

PREREQUISITES:

Education: Must be able to read, write, speak clearly, listen attentively, and understand the primary language(s) used in the workplace.

Experience: Has a basic knowledge of safety and sanitation regulations. Previous experience in food production and demonstrated organization and time management skills are beneficial.

Physical: Must be able to bend, stoop, lift, and carry items weighing up to 50 pounds on a regular basis. Must be able to stand for long periods of time and move from area to area in the kitchen. Must possess visual acuity and communication ability of both a verbal and written nature.

Job Type: Full-time- 30 hours or more a week. 18 years old or older.

Pay: $14.00 and up per hour*

*Full time employees (30 hours), 18 years old and over

COVID-19 considerations:
All staff are required to wear a mask and gloves while working, sanitize frequently touched surfaces a minimum of every 30 minutes, and submit to temperature checks at the beginning of each shift.

Job Types: Full-time, Part-time

Pay: $10.00 - $15.00 per hour

Benefits:

• Flexible schedule
• Paid sick time
• Paid time off

Experience level:

• No experience needed

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person