Healthcare

RN Float Pool - Critical Care

Overview To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. Works Under The Supervision Of The Nurse Manager/Clinical Coordinator. The Registered Nurse (Rn) Assesses, Plans, Implements, Evaluates And Supervises Individual Patient Care On A Nursing Unit/Department According To Unit Policies And Procedures. Provides Supervision Of Non-Rn Personnel On The Assigned Unit. When Assuming The Charge Role, Delegates And Supervises Unit Activities. May Be Requires To Work On Other Nursing Units According To Distribution Of Staff And Patients. Performs Other Duties As Assigned Or Requested In Order To Maintain A High Level Of Service. EEO/AA/Disability/Veteran Responsibilities Assesses The Patient's Physical And Psychosocial Condition On An Ongoing Basis Throughout The Continuum Of Care. Develops, Communicates And Documents A Plan Of Care Reflecting Individualized Patient Problems And Interventions To Achieve Desired Outcomes, Involving The Patient, Family And Healthcare Team In This Process. Implements And Coordinates This Plan Of Care In Collaboration With The Healthcare Team. Evaluates The Effectiveness Of The Plan Of Care, Patient?S Response To Care, And Readiness For Discharge. Revises The Plan Of Care As Needed And Makes Referrals Where Indicated. Plans For Education After Assessing The Individual Learning Needs And Readiness Of The Patient And Family. Provides Educational Opportunities And Documents Outcomes. Functions As A Preceptor To New Staff. Functions As A Charge Nurse. Meets Performance Expectations For Customer Service, Teamwork, Resource Utilization, And Staff And Self Development As Outlined In Performance Review. Performs Other Duties As Assigned Or Directed To Ensure Smooth Operation Of The Department/Unit. Demonstrates Competency In The Care Of The Neuro Patient Demonstrates Skill And Knowledge In Neuro Assessment Demonstrates Skill And Knowledge In The Airway Management Of The Neuro Patient Demonstrates Skill And Understanding In Caring For A Trached Patient Demonstrates Skill And Understanding In Assisting The Physician And Caring For The Patient During Special Neuro Procedures Demonstrates Knowledge And Understanding Of Our 'Tia' Teaching Program Performs Pharynaeal, Endotracheal, Tracheostomy Suctioning According To Established Policy And Procedure: Pharynaeal, Endotracheal, Tracheastomy Demonstrates Skill And Understanding In The Use Of Equipment And Care Of Patient In A Halo Brace Demonstrates Skill And Understanding Of Nursing Responsibilities And Interventions For The Patient On A Ventilator Qualifications EDUCATION Graduate Of An Accredited School Of Nursing; BSN Preferred. Proficient In Use Of Computer Software To Include Electronic Patient Records. Must Have Ability To Use Internet For Literature Searches Regarding Care For Patients. EXPERIENCE 1 Year acute nursing experience required. LICENSURE Valid State Of Connecticut Registered Nurse License SPECIAL SKILLS BLS Required Additional Information 1 Year Acute RN Experience Required. Critical Care or Emergency experience preferred.

  • Norwalk, CT

  • no content

Registered Nurse (RN) - ICU Float

Overview To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. Works Under The Supervision Of The Nurse Manager/Clinical Coordinator. The Registered Nurse (Rn) Assesses, Plans, Implements, Evaluates And Supervises Individual Patient Care On A Nursing Unit/Department According To Unit Policies And Procedures. Provides Supervision Of Non-Rn Personnel On The Assigned Unit. When Assuming The Charge Role, Delegates And Supervises Unit Activities. May Be Requires To Work On Other Nursing Units According To Distribution Of Staff And Patients. Performs Other Duties As Assigned Or Requested In Order To Maintain A High Level Of Service. EEO/AA/Disability/Veteran Responsibilities Assesses The Patient's Physical And Psychosocial Condition On An Ongoing Basis Throughout The Continuum Of Care. Develops, Communicates And Documents A Plan Of Care Reflecting Individualized Patient Problems And Interventions To Achieve Desired Outcomes, Involving The Patient, Family And Healthcare Team In This Process. Implements And Coordinates This Plan Of Care In Collaboration With The Healthcare Team. Evaluates The Effectiveness Of The Plan Of Care, Patient?S Response To Care, And Readiness For Discharge. Revises The Plan Of Care As Needed And Makes Referrals Where Indicated. Plans For Education After Assessing The Individual Learning Needs And Readiness Of The Patient And Family. Provides Educational Opportunities And Documents Outcomes. Functions As A Preceptor To New Staff. Functions As A Charge Nurse. Meets Performance Expectations For Customer Service, Teamwork, Resource Utilization, And Staff And Self Development As Outlined In Performance Review. Performs Other Duties As Assigned Or Directed To Ensure Smooth Operation Of The Department/Unit. Demonstrates Competency In The Care Of The Neuro Patient Demonstrates Skill And Knowledge In Neuro Assessment Demonstrates Skill And Knowledge In The Airway Management Of The Neuro Patient Demonstrates Skill And Understanding In Caring For A Trached Patient Demonstrates Skill And Understanding In Assisting The Physician And Caring For The Patient During Special Neuro Procedures Demonstrates Knowledge And Understanding Of Our 'Tia' Teaching Program Performs Pharynaeal, Endotracheal, Tracheostomy Suctioning According To Established Policy And Procedure: Pharynaeal, Endotracheal, Tracheastomy Demonstrates Skill And Understanding In The Use Of Equipment And Care Of Patient In A Halo Brace Demonstrates Skill And Understanding Of Nursing Responsibilities And Interventions For The Patient On A Ventilator Qualifications EDUCATION: Graduation from an accredited school of nursing. BSN preferred. All newly hired registered nurses must have current BCLS certification or must obtain within one month of hire. EXPERIENCE: Registered Nurse is the foundational job description for all RNs. All RNs are encouraged to advance through the SPIRE clinical advancement program. ACCOUNTABILITY: Accountable to practice within the Scope and Standards of Practice within the Nurse Practice Act of their state of practice. RNs at YNHH are accountable to YNHHS standards of professional behavior. Nursing practice is overseen by the Chief Nursing Officer (CNO) in each delivery network, and RNs are accountable to their chain of command . RNs are accountable to team members and upholding standards of professional behavior. COMPLEXITY): In personal and job-related decisions and actions, consistently demonstrates the values of integrity (doing the right thing), patient-centered (putting patients and families first), respect (valuing all people and embracing all differences), accountability (being responsible and taking action), and compassion (being empathetic). Accountable to the Scope and Standards of practice noted in this job description. LICENSURE/CERTIFICATION: Licensed and a currently registered nurse in the State of Connecticut. Clinical specialty certification highly encouraged. Benefits: Competitive salary based on experience and qualifications. Comprehensive health, dental, and vision insurance. Retirement savings plan with employer contributions. Paid time off and flexible scheduling options. Professional development and continuing education opportunities. Employee wellness initiatives and support programs. Additional Information Heart and Vascular Cardiac ICU (5-1 SP) The Cardiac ICU is a fast paced, high acuity, 14-bed, critical care unit that cares for adult patients with complex cardiac, medical diagnoses such as myocardial infarction, cardiogenic shock, unstable arrhythmias, and heart failure. Our patients are treated with medical and interventional management. Nursing staff are trained in advanced heart failure management, including short- and long-term mechanical circulatory support (with devices such as intra-aortic balloon pumps, Impella catheters, and LVADs) and evaluation for advanced therapies and transplantation. RN-HVC Cardiothoracic ICU (CTICU/WP3) Cardiothoracic ICU is an 18-bed cardiac surgery unit, specializing in care for complex post-operative CABG, valve replacements, aortic dissection repairs, heart transplants and LVAD implantation. This is also the only unit in YNHH health system that cares for patients requiring ECMO, whether it is VV (lung bypass) or VA (heart and lung bypass). In addition, patients may require additional devices including IABP, Impella/VADs, and/or CRRT. Nurses will be trained to devices based on previous experience and progression of skills, expectations and critical thinking. HVC Cardiovascular ICU and Stepdown (5-4 SP) The Cardiovascular ICU and Stepdown is a 14-bed hybrid unit consisting of 8 ICU and 6 stepdown beds. We specialize in caring for patients post complex vascular surgery, such as aortic repairs, and post cardiac surgery patients such as CABG and valve replacements in our ICU beds. In the stepdown beds we care for patients with a variety of complex heart and vascular diagnoses.

  • Milford, CT

  • no content

Registered Nurse Critical Care (ICU) - Float Pool

Overview To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. Works Under The Supervision Of The Nurse Manager/Clinical Coordinator. The Registered Nurse (Rn) Assesses, Plans, Implements, Evaluates And Supervises Individual Patient Care On A Nursing Unit/Department According To Unit Policies And Procedures. Provides Supervision Of Non-Rn Personnel On The Assigned Unit. When Assuming The Charge Role, Delegates And Supervises Unit Activities. May Be Requires To Work On Other Nursing Units According To Distribution Of Staff And Patients. Performs Other Duties As Assigned Or Requested In Order To Maintain A High Level Of Service. EEO/AA/Disability/Veteran Responsibilities Assesses The Patient's Physical And Psychosocial Condition On An Ongoing Basis Throughout The Continuum Of Care. Develops, Communicates And Documents A Plan Of Care Reflecting Individualized Patient Problems And Interventions To Achieve Desired Outcomes, Involving The Patient, Family And Healthcare Team In This Process. Implements And Coordinates This Plan Of Care In Collaboration With The Healthcare Team. Evaluates The Effectiveness Of The Plan Of Care, Patient?S Response To Care, And Readiness For Discharge. Revises The Plan Of Care As Needed And Makes Referrals Where Indicated. Plans For Education After Assessing The Individual Learning Needs And Readiness Of The Patient And Family. Provides Educational Opportunities And Documents Outcomes. Functions As A Preceptor To New Staff. Functions As A Charge Nurse. Meets Performance Expectations For Customer Service, Teamwork, Resource Utilization, And Staff And Self Development As Outlined In Performance Review. Performs Other Duties As Assigned Or Directed To Ensure Smooth Operation Of The Department/Unit. Demonstrates Competency In The Care Of The Neuro Patient Demonstrates Skill And Knowledge In Neuro Assessment Demonstrates Skill And Knowledge In The Airway Management Of The Neuro Patient Demonstrates Skill And Understanding In Caring For A Trached Patient Demonstrates Skill And Understanding In Assisting The Physician And Caring For The Patient During Special Neuro Procedures Demonstrates Knowledge And Understanding Of Our 'Tia' Teaching Program Performs Pharynaeal, Endotracheal, Tracheostomy Suctioning According To Established Policy And Procedure: Pharynaeal, Endotracheal, Tracheastomy Demonstrates Skill And Understanding In The Use Of Equipment And Care Of Patient In A Halo Brace Demonstrates Skill And Understanding Of Nursing Responsibilities And Interventions For The Patient On A Ventilator Qualifications EDUCATION Graduate Of An Accredited School Of Nursing; BSN Preferred. Proficient In Use Of Computer Software To Include Electronic Patient Records. Must Have Ability To Use Internet For Literature Searches Regarding Care For Patients. EXPERIENCE N/A LICENSURE Valid State Of Connecticut Registered Nurse License SPECIAL SKILLS BLS Required Additional Information Med/Surg RN experience required.

  • Georgetown, CT

  • no content

Registered Nurse (RN) - Critical Care Float Pool

Overview To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. Works Under The Supervision Of The Nurse Manager/Clinical Coordinator. The Registered Nurse (Rn) Assesses, Plans, Implements, Evaluates And Supervises Individual Patient Care On A Nursing Unit/Department According To Unit Policies And Procedures. Provides Supervision Of Non-Rn Personnel On The Assigned Unit. When Assuming The Charge Role, Delegates And Supervises Unit Activities. May Be Requires To Work On Other Nursing Units According To Distribution Of Staff And Patients. Performs Other Duties As Assigned Or Requested In Order To Maintain A High Level Of Service. EEO/AA/Disability/Veteran Responsibilities Assesses The Patient's Physical And Psychosocial Condition On An Ongoing Basis Throughout The Continuum Of Care. Develops, Communicates And Documents A Plan Of Care Reflecting Individualized Patient Problems And Interventions To Achieve Desired Outcomes, Involving The Patient, Family And Healthcare Team In This Process. Implements And Coordinates This Plan Of Care In Collaboration With The Healthcare Team. Evaluates The Effectiveness Of The Plan Of Care, Patient?S Response To Care, And Readiness For Discharge. Revises The Plan Of Care As Needed And Makes Referrals Where Indicated. Plans For Education After Assessing The Individual Learning Needs And Readiness Of The Patient And Family. Provides Educational Opportunities And Documents Outcomes. Functions As A Preceptor To New Staff. Functions As A Charge Nurse. Meets Performance Expectations For Customer Service, Teamwork, Resource Utilization, And Staff And Self Development As Outlined In Performance Review. Performs Other Duties As Assigned Or Directed To Ensure Smooth Operation Of The Department/Unit. Demonstrates Competency In The Care Of The Neuro Patient Demonstrates Skill And Knowledge In Neuro Assessment Demonstrates Skill And Knowledge In The Airway Management Of The Neuro Patient Demonstrates Skill And Understanding In Caring For A Trached Patient Demonstrates Skill And Understanding In Assisting The Physician And Caring For The Patient During Special Neuro Procedures Demonstrates Knowledge And Understanding Of Our 'Tia' Teaching Program Performs Pharynaeal, Endotracheal, Tracheostomy Suctioning According To Established Policy And Procedure: Pharynaeal, Endotracheal, Tracheastomy Demonstrates Skill And Understanding In The Use Of Equipment And Care Of Patient In A Halo Brace Demonstrates Skill And Understanding Of Nursing Responsibilities And Interventions For The Patient On A Ventilator Qualifications EDUCATION: Graduation from an accredited school of nursing. BSN preferred. All newly hired registered nurses must have current BCLS certification or must obtain within one month of hire. EXPERIENCE: Registered Nurse is the foundational job description for all RNs. All RNs are encouraged to advance through the SPIRE clinical advancement program. ACCOUNTABILITY: Accountable to practice within the Scope and Standards of Practice within the Nurse Practice Act of their state of practice. RNs at YNHH are accountable to YNHHS standards of professional behavior. Nursing practice is overseen by the Chief Nursing Officer (CNO) in each delivery network, and RNs are accountable to their chain of command . RNs are accountable to team members and upholding standards of professional behavior. COMPLEXITY): In personal and job-related decisions and actions, consistently demonstrates the values of integrity (doing the right thing), patient-centered (putting patients and families first), respect (valuing all people and embracing all differences), accountability (being responsible and taking action), and compassion (being empathetic). Accountable to the Scope and Standards of practice noted in this job description. LICENSURE/CERTIFICATION: Licensed and a currently registered nurse in the State of Connecticut. Clinical specialty certification highly encouraged. Benefits: Competitive salary based on experience and qualifications. Comprehensive health, dental, and vision insurance. Retirement savings plan with employer contributions. Paid time off and flexible scheduling options. Professional development and continuing education opportunities. Employee wellness initiatives and support programs. Additional Information Heart and Vascular Cardiac ICU (5-1 SP) The Cardiac ICU is a fast paced, high acuity, 14-bed, critical care unit that cares for adult patients with complex cardiac, medical diagnoses such as myocardial infarction, cardiogenic shock, unstable arrhythmias, and heart failure. Our patients are treated with medical and interventional management. Nursing staff are trained in advanced heart failure management, including short- and long-term mechanical circulatory support (with devices such as intra-aortic balloon pumps, Impella catheters, and LVADs) and evaluation for advanced therapies and transplantation. RN-HVC Cardiothoracic ICU (CTICU/WP3) Cardiothoracic ICU is an 18-bed cardiac surgery unit, specializing in care for complex post-operative CABG, valve replacements, aortic dissection repairs, heart transplants and LVAD implantation. This is also the only unit in YNHH health system that cares for patients requiring ECMO, whether it is VV (lung bypass) or VA (heart and lung bypass). In addition, patients may require additional devices including IABP, Impella/VADs, and/or CRRT. Nurses will be trained to devices based on previous experience and progression of skills, expectations and critical thinking. HVC Cardiovascular ICU and Stepdown (5-4 SP) The Cardiovascular ICU and Stepdown is a 14-bed hybrid unit consisting of 8 ICU and 6 stepdown beds. We specialize in caring for patients post complex vascular surgery, such as aortic repairs, and post cardiac surgery patients such as CABG and valve replacements in our ICU beds. In the stepdown beds we care for patients with a variety of complex heart and vascular diagnoses.

  • Meriden, CT

  • no content

Registered Nurse - ICU Float Unit

Overview To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. Works Under The Supervision Of The Nurse Manager/Clinical Coordinator. The Registered Nurse (Rn) Assesses, Plans, Implements, Evaluates And Supervises Individual Patient Care On A Nursing Unit/Department According To Unit Policies And Procedures. Provides Supervision Of Non-Rn Personnel On The Assigned Unit. When Assuming The Charge Role, Delegates And Supervises Unit Activities. May Be Requires To Work On Other Nursing Units According To Distribution Of Staff And Patients. Performs Other Duties As Assigned Or Requested In Order To Maintain A High Level Of Service. EEO/AA/Disability/Veteran Responsibilities Assesses The Patient's Physical And Psychosocial Condition On An Ongoing Basis Throughout The Continuum Of Care. Develops, Communicates And Documents A Plan Of Care Reflecting Individualized Patient Problems And Interventions To Achieve Desired Outcomes, Involving The Patient, Family And Healthcare Team In This Process. Implements And Coordinates This Plan Of Care In Collaboration With The Healthcare Team. Evaluates The Effectiveness Of The Plan Of Care, Patient?S Response To Care, And Readiness For Discharge. Revises The Plan Of Care As Needed And Makes Referrals Where Indicated. Plans For Education After Assessing The Individual Learning Needs And Readiness Of The Patient And Family. Provides Educational Opportunities And Documents Outcomes. Functions As A Preceptor To New Staff. Functions As A Charge Nurse. Meets Performance Expectations For Customer Service, Teamwork, Resource Utilization, And Staff And Self Development As Outlined In Performance Review. Performs Other Duties As Assigned Or Directed To Ensure Smooth Operation Of The Department/Unit. Demonstrates Competency In The Care Of The Neuro Patient Demonstrates Skill And Knowledge In Neuro Assessment Demonstrates Skill And Knowledge In The Airway Management Of The Neuro Patient Demonstrates Skill And Understanding In Caring For A Trached Patient Demonstrates Skill And Understanding In Assisting The Physician And Caring For The Patient During Special Neuro Procedures Demonstrates Knowledge And Understanding Of Our 'Tia' Teaching Program Performs Pharynaeal, Endotracheal, Tracheostomy Suctioning According To Established Policy And Procedure: Pharynaeal, Endotracheal, Tracheastomy Demonstrates Skill And Understanding In The Use Of Equipment And Care Of Patient In A Halo Brace Demonstrates Skill And Understanding Of Nursing Responsibilities And Interventions For The Patient On A Ventilator Qualifications EDUCATION: Graduation from an accredited school of nursing. BSN preferred. All newly hired registered nurses must have current BCLS certification or must obtain within one month of hire. EXPERIENCE: Registered Nurse is the foundational job description for all RNs. All RNs are encouraged to advance through the SPIRE clinical advancement program. ACCOUNTABILITY: Accountable to practice within the Scope and Standards of Practice within the Nurse Practice Act of their state of practice. RNs at YNHH are accountable to YNHHS standards of professional behavior. Nursing practice is overseen by the Chief Nursing Officer (CNO) in each delivery network, and RNs are accountable to their chain of command . RNs are accountable to team members and upholding standards of professional behavior. COMPLEXITY): In personal and job-related decisions and actions, consistently demonstrates the values of integrity (doing the right thing), patient-centered (putting patients and families first), respect (valuing all people and embracing all differences), accountability (being responsible and taking action), and compassion (being empathetic). Accountable to the Scope and Standards of practice noted in this job description. LICENSURE/CERTIFICATION: Licensed and a currently registered nurse in the State of Connecticut. Clinical specialty certification highly encouraged. Benefits: Competitive salary based on experience and qualifications. Comprehensive health, dental, and vision insurance. Retirement savings plan with employer contributions. Paid time off and flexible scheduling options. Professional development and continuing education opportunities. Employee wellness initiatives and support programs. Additional Information Heart and Vascular Cardiac ICU (5-1 SP) The Cardiac ICU is a fast paced, high acuity, 14-bed, critical care unit that cares for adult patients with complex cardiac, medical diagnoses such as myocardial infarction, cardiogenic shock, unstable arrhythmias, and heart failure. Our patients are treated with medical and interventional management. Nursing staff are trained in advanced heart failure management, including short- and long-term mechanical circulatory support (with devices such as intra-aortic balloon pumps, Impella catheters, and LVADs) and evaluation for advanced therapies and transplantation. RN-HVC Cardiothoracic ICU (CTICU/WP3) Cardiothoracic ICU is an 18-bed cardiac surgery unit, specializing in care for complex post-operative CABG, valve replacements, aortic dissection repairs, heart transplants and LVAD implantation. This is also the only unit in YNHH health system that cares for patients requiring ECMO, whether it is VV (lung bypass) or VA (heart and lung bypass). In addition, patients may require additional devices including IABP, Impella/VADs, and/or CRRT. Nurses will be trained to devices based on previous experience and progression of skills, expectations and critical thinking. HVC Cardiovascular ICU and Stepdown (5-4 SP) The Cardiovascular ICU and Stepdown is a 14-bed hybrid unit consisting of 8 ICU and 6 stepdown beds. We specialize in caring for patients post complex vascular surgery, such as aortic repairs, and post cardiac surgery patients such as CABG and valve replacements in our ICU beds. In the stepdown beds we care for patients with a variety of complex heart and vascular diagnoses.

  • Milford, CT

  • no content

.75 Maryville Schools Masters Level Liaison

.75 Maryville Schools Masters Level Liaison Help Others, Make a Difference, Save a Life. Do you want to make a difference in people's lives every day? Or help people navigate the tough spots in their life? And do it all while working where your hard work is appreciated? You have a lot of choices in where you work…make the decision to work where you are valued! Join the McNabb Center Team as the .75 Maryville Schools Master's Level Liaison today! The .75 Maryville Schools Master's Level Liaison Job Summary Serves as the primary clinician that provides counseling/liaison services to a predetermined number of children/youth and families in the Maryville City School System. Works alongside Maryville City Schools to create a trauma informed school climate, provide consultation and training to staff, and deliver direct therapeutic mental health services to selected schools while providing linkage and coordination to additional wrap around services. Clinician provides weekly individual and family psycho-therapy to children and adolescents ages 4-21 with a mental health diagnosis. Clinician is to provide psycho-social assessments for clients and provides diagnosis and appropriate referrals for clients assessed, as needed. Clinician provides crisis intervention and emergency services as needed. Interfaces with the school system and other agencies to increase cooperation and consistency between home, school, and community. The Bridges Master's Level Liaison Counselor provides information and referral, agency linkage, advocacy, home visits, and follow-up services. Treatment modalities used by Master's level clinicians providing therapy services include Dialectical Behavior Therapy (DBT), Cognitive Behavior Therapy (CBT), Trauma-Focused Cognitive Behavior Therapy (TF-CBT), Attachment, Self-Regulation and Competency (ARC), Parent-Child Interaction Therapy (PCIT), and Play Therapy. Functions as a member of a treatment team to plan, implement, and evaluate successful interventions for children and families. This individual will provide counseling activities that are adventure-based in nature and will lead group process and activities with identified children and youth as needed. The holder of this position will provide individual, family, and group counseling sessions including initiatives that encourage communication, trust building, and responsibility of actions and clinical process of all activities. The holder of this position will be required to do the following and other responsibilities as assigned by his/her direct supervisor: Conducts individual, family, and group counseling. Provides advocacy, linkage, and referral services as needed. Provides mental health assessments, as needed. Participates in IEP and other school related meetings, as applicable. Provides parent education. Maintains appropriate chart records. Interfaces professionally with school personnel and other agencies. Conducts group sessions with children and/or parents. Interfaces professionally with school personnel and provides therapeutic support, consultation and training. Interacts with the Blount County Clinic and Care Coordinators to coordinate scheduling and delivery of services. Completes all documentation in a timely manner. Upholds center policy and procedures, and CARF standards. Knowledge/education in RE-ED philosophy. JOB DUTIES/RESPONSIBILITIES This job description is not intended to be all-inclusive; and employee will also perform other reasonably related job responsibilities as assigned by immediate supervisor and other management as required. This organization reserves the right to revise or change job duties as the need arises. Moreover, management reserves the right to change job descriptions, job duties, or working schedules based on their duty to accommodate individuals with disabilities. This job description does not constitute a written or implied contract of employment. COMPENSATION: Starting salary for this position is approximately $50,751 /yr based on relevant experience and education. QUALIFICATIONS - .75 Maryville Schools Master's Level Liaison Experience: Must have course work and or experience in the areas of cultural diversity, human development, etiology and treatment of mental illness, alcohol and drug abuse, physical and sexual abuse, suicide, and mental disabilities. One year experience preferred. Experience working with children is preferred although applicants may have other skills and experiences that could accommodate this position. This person will either possess experience or training in the Re-Education Philosophy or will acquire such training in the course of employment. Education / Knowledge : Master's degree in Human Services or related field with coursework or experience in the areas of cultural diversity, human development, etiology and treatment of mental illness, alcohol and drug abuse, physical and sexual abuse, and mental retardation. Demonstrated knowledge and competency in mental health service provision and leadership. This position also requires that the employee has an F Endorsement on his/her Driver License to be available to transport individuals as needed. This position requires utilizing a personal dependable vehicle to conduct Center business. Maintaining a dependable vehicle and certified driver status is a condition of employment. Physical/Emotional/Social - Skills/Abilities: Ability to effectively and ethically counsel children and families. Ability to present professionally and work within a team format to plan, implement, and evaluate successful interventions. Ability to effectively run and process groups with children and families. Ability to work within a team format to meet positive goals for children and interface with other agencies involved in the ecology of the family. Must be capable of assisting in utilizing nonviolent methods of crisis intervention including therapeutic holding. Must have mental ability to exercise sound judgment under pressure. Ability to exercise sound judgment and effective decision-making, ability to set and demonstrate appropriate boundaries, ability to be an empathic listener, flexibility, willingness, and adaptability to working with diverse populations. Must also have the ability to communicate effectively and possess good time management and organizational skills. Required to be certified in and adequately implement verbal and physical de-escalation techniques that include a wide range of bodily movements including but not limited to grasping, holding another person, running, and walking. Physical de-escalation techniques will only be implemented at Helen Ross McNabb Center facilities, and not in community settings. Hearing of normal and soft tones. Close eye work. Valid driver's license. Lifting up to 50lbs. Frequent sitting, standing, walking, bending, stooping, and reaching. Location: Blount County, Tennessee Apply today to work where we care about you as an employee and where your hard work makes a difference! Helen Ross McNabb Center is an Equal Opportunity Employer. The Center provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment. Helen Ross McNabb Center conducts background checks, driver's license record, degree verification, and drug screens at hire. Employment is contingent upon clean drug screen, background check, and driving record. Additionally, certain programs are subject to TB Screening and/or testing. Bilingual applicants are encouraged to apply. PI05b45db338d8-35196-39531363

  • Maryville, TN

  • no content

Store Supervisor - Urgently Hiring

Taco Bell - Shelby is looking for a full time or part time Store Supervisor for our location in Rapid City, SD. As a Store Manager, you will assist the General Manager in managing the operations and staff on a day to day basis, including the execution of all company policies, procedures, programs and systems. The store supervisor also ensures compliance with all Federal, State and local laws and ethical business practices. You will be actively involved in the selection, orientation and training of crew members at Taco Bell - Shelby. Qualified Store Supervisor candidates will have previous experience in restaurants or managing teams. You should love working with people and be a team leader. This role is full time or part time. We are hiring immediately, so submit your application today!

  • Rapid City, SD

  • no content

Restaurant Supervisor - Urgently Hiring

Taco Bell - Shelby is currently hiring a full time or part time Restaurant Supervisor for our Rapid City, SD location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - Shelby in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - Shelby is hiring immediately, so please apply today!

  • Rapid City, SD

  • no content

Kitchen Cook - Urgently Hiring

Pizza Hut - Prairie Du Chien is looking for a hardworking individual to join our kitchen team as a full time or part time Kitchen Cook in Prairie du Chien, WI. As part of the BOH team, you'll be responsible for food preparation that meets or exceeds hospitality and service standards, and must be able to prepare all foods to meet quantity and deadline requirements. Your job duties as a kitchen cook include but are not limited to: -Prepare all food items as directed in a sanitary and timely manner -Follow recipes and presentation specifications -Operate standard kitchen equipment safety and efficiently -Clean and maintain station in practicing good safety and sanitation -Assist with the cleaning and organization of kitchen and equipment -Restock items as needed throughout the shift -Adhere to all sanitation and food production codes

  • Prairie Du Chien, WI

  • no content

Restaurant Cook - Urgently Hiring

Pizza Hut - Winamac is looking for a Restaurant Cook to join our team in Winamac, IN. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Winamac you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Winamac.

  • Winamac, IN

  • no content

Cook - Urgently Hiring

TITLE: Cook PURPOSE OF THE POSITION: The primary purpose of this position is to correctly and quickly prepare food orders placed by the customers; to ensure pizzas and other baked food products coming out of the oven have been prepared according to the customers’ orders; separate and organize all items for each individual order; separate orders based on whether the product is for dine-in, carryout, or delivery customers. Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room. Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones. This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. 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. I. PRE-OPENING Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time. This includes these processes: A.Turn on equipment used in the preparation of products, for example, the dough proofer. Review the prep list prepared by management to determine how much of each item needed will be prepared for the day. B.Person responsible for this position will also turn on all equipment used in the kitchen for preparing customer orders. C.Prepare sauce for pizzas following standard recipes. Sauce is prepared in five gallon buckets. When completed, a full bucket of sauce weighs about 30 pounds. Pizza sauce is stored in the walk-in. D.Prepare dough for different types of pizza crusts following the job aids posted in the restaurants. E.Other items are prepared as called for on the prep list following standard recipes and procedures. Items, once prepared, are stored in the walk-in refrigerator. F.Operate computer system to take orders. II. OPEN HOURS A.When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders. This includes such items as pasta, garlic bread, sandwiches, wings, breadsticks and pizzas. This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time. B. The process of making a pizza involves these integral steps: 1. Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it. 2. Select the correct type of dough needed to fill the order. Dough may be kept in a number of places. It may be under the maketable or in the reach-in cooler or in some other designated place. 3. Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer. 4. Place the pizza in the oven for baking. Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt. The items proceed through the oven and emerge from the other end baked. Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven. 5. From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted. 6. Other items as ordered by the customer are prepared following standard written recipes and procedures. 7. Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked. 8. Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout. C.Operate cash drawer as needed being sure to make change correctly. Assist customers by taking order either over telephone or at front counter being sure to follow prepared script. Enter order into the computer system. D.As needed, while open for business, the person responsible for this position restocks the make table and cut table. Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment. III. CLOSING A.When the restaurant closes, the person responsible for this position cleans up and closes down their work area. This includes these integral steps: 1. Clean out the reach-in cooler using hand towel and soapy water. 2. Clean top and front of oven using hand towel and soapy water. 3. Cover all food items with clean stainless steel cover(s) or plastic cover. 4. Clean all stainless with hand towel and soapy water. 5. Clean out the inside of make table. NON-ESSENTIAL: The following are job functions customarily performed by the person responsible for this position, but are not considered essential functions. A.Arrange work area to make pizzas. This includes these integral steps: 1. Preparing meat mix and veggie mix. This is a particular combination of ingredients. 2. Filling the make table with sufficient stock for the anticipated business. Many different items are kept on the make table. 3. Bringing pre-panned pizzas up to the make table to prepare for topping. 4. The area where this work is done is in full view of the customer. As such, this area needs to be kept clean as the work is in progress. B.Responsible for cleaning all equipment used in prep work. This includes cleaning and organizing shelves in the walk in refrigerator. C.When needed, person performing this position will be required to respond to customer at the carryout counter and drive-thru window. Locating orders. Cashing out customers' tickets in computer. Verifying order and thanking customers. D.At the end of the shift, but not at closing time, the person responsible for this position has certain assigned clean-up and restocking responsibilities. The make table, work area, and other areas in the restaurant are cleaned and prepared for the next shift. This includes these steps: 1. Sweeping and mopping floors. 2. Refilling the make table, reach-in cooler and walk-in refrigerator. 3. Cleaning the make table and reach-in cooler. E.Prior to closing, the person responsible for this position cleans and prepares the work area for closing and for the next day's business. This involves these steps: 1. Sweeping and mopping floors. 2. Refilling and restocking items on the make table. 3. Break down and clean the make table. 4. General cleaning throughout the area as in steps 1, 2, and 3 above. 5. Break down and clean the wing fryer, cut table and other equipment used in the production of food for customers. 6. Wash dishware, glassware, silverware, pans, and utensils used in preparing and serving food to customers. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A.Be able to perform or learn to perform the essential functions of the position, and do so at an acceptable pace. B. Mental alertness/intelligence. Position involves tracking the progress of items as they are being prepared; and quickly and accurately determining flow of products out of the oven. At times these responsibilities are performed by one person without supervision or assistance. As many as 25 to 35 pizza and other food items may be baking at one time. Must possess sufficient mental ability/intelligence to work effectively without supervision or assistance and to perform the job functions in a consistent and reliable manner. C. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting. Must be able to lift 15 pound boxes of cheese and 40 pound cases of wings (4, 10 lb. bags). 2. Bending and stooping. Must be able to stoop down and bend over to stock items stored in reach in refrigerator or under the maketable. 3. Standing/walking. One hundred percent of on job time is spent standing and walking. 4. Seeing/vision. Must have sufficient visual ability to read written instructions, prepare food items, and maintain clean area. 5. Hearing. Must possess sufficient hearing capacity to respond to verbal orders and instructions from supervisor or co-workers. Must be able to hear customer orders as given over the phone. 6. Speaking/verbalizing. Must be able to provide verbal information to co-workers and supervisors as to status of orders, materials needed to fill orders, problems or difficulties that may arise as the job is in progress. Must be able to verbalize order instructions to customers. 7. Hand/eye coordination and manual dexterity. Position involves manually preparing food products for customers following exact weights and measures according to company specification, while as many as 25 to 30 orders are waiting to be prepared. Order tickets are identical in color, size and shape, which reduces visual cues for distinguishing between colors. 8. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. 9. Reaching. Position involves reaching into oven to extract product, reaching over head to obtain boxes and other items. D.Reading. Must be able to read at a sufficient level to follow written directions for product preparation, recipes, and comprehend simple written commands. E.Self-control. Must be able to work under conditions of extreme stress due to pressures from volume of business, time and variety of orders, while maintaining self-composure and interacting effectively with co-workers and supervisors. EQUIPMENT USED: "Pizza Wheel". This is a device with a wooden handle and a round stainless steel blade similar to a wheel that is used to cut certain types of pizzas. "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. "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. "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 to wash, rinse, and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Portion Cups". These are volumetric 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 metal or plastic items, round in shape, of varying 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 tool consisting of a handle attached to a small wheeled drum that is dotted with plastic protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "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. "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products. "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 scrape 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 Utensils". Such as knives, spoons, spatulas, etc. "Miscellaneous Items". Such as carryout boxes, delivery pouches, hand towels, etc. "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area. This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

  • Pisgah Forest, NC

  • no content

Server - Urgently Hiring

TITLE: SERVER PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. 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. I. CLEANING AND PREPARING DINING ROOM. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits. A. Servers check sections in the dining room for readiness for customers. B. Ensure that tables, booths, and chairs are clean. C. Clean dining room windows and carpet. D. All tables must have one placemats for each seat. For example, 4 placemats on the table at a 4-top booth. E. All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean. F. All tables must have correct condiments, and paper towels. Condiment containers must be clean and full. II. SEATING CUSTOMERS. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables. A. Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional. All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard. B. Determine how many customers are in the party, and which server's section is next in the rotation. C. Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment. Also, consider special needs of groups with children who may need highchairs or boosters. D. Escort customers to the table, walking at a casual pace, not rushing the customers. E. On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal. F. Deliver menus to the customers and inform them that their Server will be right with them. III. GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS. When customers are seated in a Server's section: A. Servers will greet his/her tables within 2 minutes of the customers being seated. B. Bring all serviceware to the table when you greet your customers at the table. C. Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders. D. Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu. Write down appetizer order. E. Enter appetizer and beverage orders into SUS, the Point of Sale system. F. Prepare beverages, and deliver beverages, on tray, to customers' table. G. A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks. Serving drinks must be done within 3 minutes after taking the order. H. Suggestively sell specialty pizza and other menu items to customers. Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share. I. Enter entree orders into SUS, the Point of Sale system. J. Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives. K. Prebus table of any dishes that the customer is finished with. L. Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest. M. Check back at the table to determine if everything is satisfactory and to sell additional food items. Prepare and serve additional food items. Prebus table of any dishes that the customer is finished with. N. As customers are close to completing their meals, suggest a cookie or Cinnastix to share. O. Enter dessert orders into SUS, the Point of Sale system P. Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return. Prebus table of any dishes that the customer is finished with. Q. Deliver any needed/requested packaging for leftover menu items. R. Servers deliver checks and process customers' payments rapidly, within 3 minutes. S. After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s). This involves clearing dirty dishes, silverware, etc. and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table. Clean booster chairs, and clean and reset high chairs. IV. Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders. VI. Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team. VII. Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized. VIII. At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including: - A. Ensuring that tables, booths, and chairs are clean. - B. Cleaning dining room windows and carpet - C. Ensuring that all tables have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth. - D. Making sure that tables have correct marketing materials, such as table tents. Clean or replace any that are not clean. - E. Verifying that tables have correct condiments, and paper towels. Condiment containers must be clean and full. IX. At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty. Items on this list include tasks such as: - A. Filling salad bar by prescribed method (in restaurants with salad bars.) - B. Restocking server station. - C. Cleaning shelves. Some are reached by use of a stepladder. - D. Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution. - E. Washing dishware as instructed. - F. Filling condiment shakers in assigned section or station. X. At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as: - A. Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield. - B. Vacuum any carpeted areas of dining room. NON·ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions. - A. Washing dishes with automatic dishwasher as instructed during cleanup times. - B. Mopping and other cleaning of other areas other restaurant. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A. Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace. B. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting completed menu items, delivering them to tables, and serving customers. 2. Bending and stooping. Must be able to bend over to serve customers. 3. Standing and walking. The majority of on job time is spent standing and walking. 4. Must have sufficient visual ability to perform the essential functions of the job. 5. Must be able to communicate with supervisors, co-workers, and customers. 6. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. C. Self-control. Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors. D. Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner. EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays. "Point of Sale Computer''. Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. "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 air dry and are sorted for storage. "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. "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "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. "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. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area. This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

  • Charlevoix, MI

  • no content