Police Officer III S1

Loyola University Maryland Main Campus Full time R- Position Title Police Officer III S1 Work Shift Night (12am-8am) (United States of America) Employee Type Regular Office/Department Public Safety Work Environment Remote and hybrid positions are open to applicants based in states identified here : Work at Loyola Loyola University Maryland . Loyola University Maryland Main Campus Position Duties The Police Office position is an experienced law enforcement officer position. Campus police officers are responsible for providing highly visible patrols on and around the University campus, responding to calls for services, and identifying problem areas and situations. Campus police officers report to the Shift Supervisor (Sergeant) on their respective shifts. Essential Functions Patrol campus and the surrounding areas, respond to calls for service, back-up officers, identify and report hazards and suspicious activities. Patrol the campus being highly visible and alert for safety and security hazards, suspicious activities and intruders. Respond to alarms. Respond to all calls for campus police services. Render services as per departmental procedure. Secure buildings, offices, classrooms, and other areas per procedures. Reported incidents are investigated. Incidents are investigated thoroughly and completely with detailed information provided in a written report. Resources are sought to facilitate a logical solution/conclusion to the problem. Seeks solutions to situations and incidents.Provide assistance to the sick and injured as per the procedures identified by the National Safety Council. Identify situations requiring medical assistance. Rendering aid as CPR and First Aid certification. Utilize AED's and other issued equipments as per procedures. Provide escorts for sick or injured students, faculty and staff. Provide instructions to the Loyola community during emergencies, routine events and upon request. Makes arrests and/or transports arrestees to central booking. Appears in court to present evidence and/or testify as required.Articulate information about the University, the Department of Public Safety (procedures and programs) and provide written details about incidents and events. Articulate accurate information about the University. Write complete, accurate, and comprehensible details about incidents and events as require by departmental procedure.Assist in controlling traffic, parking enforcement and vehicle assists; contain and control crowds, provide safe environment during large events. Control traffic as directed. Enforce all parking rules and regulations. Assist motorist with vehicle problems. Contain and control crowds in order to preserve peace and maintain a safe environment.Non essential: Performs all other duties and responsibilities as assigned or directed by the supervisor. This may include attendance of and participation in required training for role. Physical/Environmental Demands Specific physical requirements or environmental exposures. Physical/Environmental Example Extensive walking, running, bending, standing, stretching, sitting, climbing stair, riding bicycle (if applicable). Working in all weather elements and temperatures. Possible exposures to hazardous materials, bodily fluids and contagious diseases. Exposure to loud sounds such as fire/burglar alarms, concerts, large indoor and outdoor events and stadium settings. Must have the ability to perform the functions of a law enforcement officer which would include being able to effect the physical arrest of a suspect, being able to climb stairs, walk across campus, stand for extended periods of time, being able to stoop down, bend over etc. Ability to work in adverse weather conditions and wear appropriate uniforms. Additional Information N/A Education Required High school diploma or GED Required Certifications/Licensures Work Experience 3 - 5 years Describe Required Experience Required Knowledge, Skills and Abilities Meet standards and gain a Maryland Special Police Commission. Complete and pass New Office Orientation Course. Complete and pass the First Aid, CPR, and AED Certification. Complete and pass Field Training with a Field Training Officer (FTO). Complete 32 hours mandatory in-service training each year to maintain Police status and pay. Ability to write and articulate information accurately. Required to work mandatory overtime as needed. Knowledgeable of the University, its building, hours of operation and basic departmental functions. Knowledgeable of the local area, major roadways, and proximity to local transportation points. Be familiar with local governmental service points (police, fire, schools, etc.), health care facilities , and is able to promptly provide access to such services. Ability to communicate clearly and concisely via two way radio. Ability to work holidays, weekends, during emergency conditions and additional shifts as required. Must be able to successfully complete driver's clearance process. Ability to support the mission and values of a Catholic Jesuit education, as well as University goals for institutional diversity. Must pass physical exam and drug test. Must be able to secure a State of Maryland Special Police Commission (Fingerprint and FBI background check). Final compensation offers are determined by a variety of factors, including but not limited to, job-related experience, internal equity, and alignment with organizational budget. Successful candidates for any staff, faculty, or administrative position at Loyola University Maryland will be subject to a pre-employment background check. Note: Experience and/or education may be substituted for requirements. Employment Eligibility All candidates must be eligible to work in the United States and complete employment eligibility verification by the first day of employment at Loyola University Maryland, as required by law (e.g., Form I-9). Unless explicitly stated otherwise in the job description or job advertisement, Loyola University Maryland does not sponsor employment visas for this position. University Description Loyola University Maryland, located in the vibrant city of Baltimore, is a prestigious, selective, comprehensive university with a strong residential liberal-arts-based undergraduate program and professional graduate programs at the master's and doctoral levels. Founded in 1852, Loyola is a Catholic University and one of 27 Jesuit colleges and universities in the United States and the first to bear the name of Saint Ignatius Loyola, founder of the Society of Jesus . Deeply committed to the Ignatian principles upon which it was founded, Loyola focuses on the care and education of the whole person - mind, body, and spirit - and its mission centers on preparing its students to learn, lead, and serve in a diverse and changing world. The Wall Street Journal ranked Loyola No. 19 overall in the nation in its 2026 "Best Colleges" list. Loyola was also ranked No. 51 for impact on graduate salaries and No. 81 in the nation for student experience. U.S. News & World Report has ranked Loyola among the top 10 universities in the North Region for the past decade. Princeton Review named it one of the nation's top institutions for undergraduate higher education and one of the best Mid-Atlantic colleges for 2026. Loyola is one of 75 colleges and universities included on a list of the "new" dream schools in Jeffrey Selingo's book, Dream School, Finding the College That's Right for You. The list of "new" dream schools highlights institutions with strong outcomes, accessible admissions, and dynamic student experiences. Loyola was also listed among the "best value" private colleges in Kiplinger's Personal Finance . Loyola University Maryland is proud to be recognized among the nation's top institutions. From national rankings to regional accolades, our commitment to academic excellence, student success, and Jesuit values continues to earn praise from respected organizations and publications. Learn more about our prestigious rankings and notable accolades and university profile by clicking on the hyperlinks. Diversity Statement Loyola University Maryland strongly values the benefits that diversity brings to the workplace. In accord with its Ignatian values, the University is committed to creating and promoting a community that recognizes the inherent value and dignity of each person. Loyola University Maryland does not discriminate on the basis of race, sex, color, national or ethnic origin, age, religion, disability, marital status, sexual orientation, gender identity, genetic information, military status, or any other legally protected classification. The University recruits, hires, and promotes in accord with this policy and its Core Values. About Us Human Resources Work at Loyola PIf430c33cb5-

Shipping Clerk II

JOB DESCRIPTION Job Title: Shipping Clerk II / Shipping Clerk III FLSA: Non-Exempt Reports To: Manufacturing Supervisor / Manufacturing Manager / Plant Director Job Description (EEO Description): Administrative Support Workers Job Code (EEO Code): 5 Job Family: Distribution and Logistics Affirmative Action Job Group and Description: 5B Admin Support Wrkrs: All Others SUMMARY: Title and responsibilities will be determined in a progressive manner based on skill and expertise within the same job group. Prepares items for shipment by performing the following duties. Embraces and executes the Company Core Values and actively supports the Company's vision and goals. ESSENTIAL DUTIES AND RESPONSIBILITIES: Includes the following; other duties will be assigned in a progressive manner. • Packaging of products according to customer of Shaw Development specifications. • Plays an active role in reducing waste and increasing recycling of used packaging material. • Active participation in 5S, lean initiatives, continual improvement, and any other program deemed necessary by management. SUPERVISORY RESPONSIBILITIES: This position has no supervisory responsibilities, however all team members are expected to self-supervise to ensure the Companies' Continual Improvement philosophy and Core Values are maintained. QUALITY RESPONSIBILITIES: In daily work, a team member is responsible to maintain or exceed the degree of excellence requested by the internal and external customers of this department. This includes following established policies, following ISO 9001 & 14001 policies, business practices, and work instructions, using problem solving techniques to solve root causes of problems, and viewing quality as customer satisfaction. Shaw Development expects all team members to take pride in their work, in our company and appearance. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. CORE COMPETENCIES: Shipping Clerk II 1. Strategic Skills a. Functional / technical skills 2. Operating Skills a. Time management b. Informing 3. Energy and Drive a. Drive for results 4. Personal and Interpersonal Skills a. Approachability b. Peer relationships c. Ethics and values d. Integrity and trust e. Self-development EDUCATION and/or EXPERIENCE: Transferrable skills and experience in a related field. CERTIFICATES, LICENSES, REGISTRATIONS: None required. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to talk or hear. The team member frequently is required to walk and sit. The team member is occasionally required to stand; use hands to finger, handle, or feel; reach with hands and arms; and use hands to fingers to write, operate a computer keyboard, mouse and telephone keypad. The team member must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 35 pounds. Specific vision abilities required by this job include vision, and distance vision. WORK ENVIRONMENT: Promote a working environment that provides for a clean, orderly and safe facility for all team members so that we may perform, develop and exceed the contributor status. The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently exposed to moving mechanical parts. The team member is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. An Equal Opportunity Employer/Vet/Disability PIa1f444d5-

Project Manager I - Transmission Line (On site position)

Position Summary Manage intermediate or complex projects as lead project manager for our Transmission Line Division. This position is in our Granville office before relocating to Tampa, Florida, working on transmission line projects. The Project Manager provides critical leadership and management for the execution of assigned projects. Further, the Project Manager is responsible for conducting business development activities, preparing estimates and bids, project schedule management, overall planning, and management of field operations, implementing and monitoring effective safety plans, and accurately managing financials for assigned projects. This position reports to the Division Manager of Transmission Line. Duties/Responsibilities Identify and develop relationships with new customers. Cultivate and nurture relationships with existing customers. Demonstrate the highest level of business ethics and consistently adhere to and promote New River's culture, values, and beliefs. Review RFP opportunities and participate in development of bidding strategy and pricing. Prepare take-offs, solicit material and subcontractor pricing and complete bids in response to customer Requests for Proposals. Select and train superintendents, general foreman, and foremen in the proper handling of job planning, interpretation of contract documents, extra work/change order documentation, administration of company safety program and job information reporting requirements. Prepare project initiation plans for assigned projects to include manpower loaded schedule, cash flow invoicing projection, material, tool, and equipment requirements, and project specific safety plans. Conduct job site safety audits to ensure that jobsite safety and pre-task planning documentation is sufficient for the tasks being performed and in compliance with all safety policies and procedures. Develop and communicate meaningful training to crews and crew supervision. Manage subcontractor relationships to ensure project schedule, project scopes, and safety expectations are effectively communicated. Maintain ongoing communication with project sites and customers to identify and communicate issues such as scope changes, schedule conflicts, material shortages or manpower adjustments. Manage project costs and proactively identify risks to ensure projects stay within budget. Develop project cash flows, manage project billing, and change order tracking. Exhibit proficiency in contract development and management. Exhibit proficiency in project risk management, including the identification, prioritization, and mitigation of project risks while seeking out and exploiting project opportunities. Effectively communicate project information to both internal and external project stakeholders. Seeks guidance, advice, and support from Regional Manager to make good business choices and decisions. Complete monthly work-in-progress (WIP) in a timely and accurate manner. Responsible for reconciliation of the revenue to expenses for each job on a monthly basis. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Qualifications B.S. degree in engineering, construction management, business administration with three (3) years qualified experience, or a minimum of eight (8) years of field supervision or relevant experience. Utility construction experience preferred. Excellent verbal and written communication skills. Demonstrated skills in providing leadership, motivation, vision, and direction. Proven success in developing and maintaining customer relationships. Extensive knowledge of the principles, procedures, and best practices in the industry. Excellent organizational skills and attention to detail. Strong analytical and problem-solving skills. Proficient with Microsoft Office Suite or related software. Travel Travel for this position is required and will consist of overnight stays. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to see, talk, and hear. The employee is required to sit at a desk and work on a computer for prolonged periods of time. PI0c0ac5-

Part-Time Seasonal Retail Positions

Bronner's CHRISTmas Wonderland now accepting applications! Part-time, seasonal jobs in the store and the order fulfillment area are currently being filled by Bronner's. Current scheduling needs primarily include daytime and weekend . Evening shifts become available later in the season as store hours expand. All employees must be available to work through December 31st. Are you: Retired but looking for work? A high school student? Do you just want to work weekends? Are you saving for that ideal trip? Searching for an entry-level position? Need additional cash for CHRISTmas but would like to keep your day job? Searching for a fantastic new seasonal position that you can return to year after year? Bronner's may be the perfect seasonal fit for you! With over 80 years of operation, Bronner's CHRISTmas Wonderland is a well-established company! We enjoy being a part of the magical CHRISTmas experiences of each and every one of our exceptional guests. In-person, online, and over the phone, our staff members are well known for offering exceptional customer service. All jobs at Bronner's provide: At least $15.00/hour or more starting pay, depending on position Time and a half wage - make at least $22.50/hour Saturday nights, all day on Sundays, and anytime you work over 40 regular hours in a week A very generous employee discount A set, monthly schedule Your uniform In addition, we offer: Employee referral program Profit sharing for those who qualify Interested candidates should be ready to work in a fast-paced, positive atmosphere. Candidates best suited for these roles will love CHRISTmas, enjoy working with customers, and take pride in helping shoppers find the perfect purchase. Apply today to see what jobs we have available! Bronner's does not hire anyone under the age of 16 Compensation details: 15-22.5 Hourly Wage PIf2cce863fa24-0640

Full-Time Member Service Representative, Wilma Office, Clarksville TN

Full-Time Member Service Representative, Wilma Office, Clarksville TN Altra Federal Credit Union is a member-owned financial cooperative committed to providing exceptional service and personalized financial solutions to our community. We pride ourselves on creating a welcoming environment where members feel valued and supported. We are seeking a friendly, detail-oriented Full-Time Member Service Representative to join our team at the Clarksville Wilma Rudolph Blvd. Office in Clarksville, TN . In this role, you will be the first point of contact for our members, delivering outstanding service while handling routine financial transactions accurately and efficiently. Your positive attitude and commitment to member satisfaction will help strengthen our credit union's reputation for excellence. Key Responsibilities Greet members warmly and assist with their daily banking needs, including deposits, withdrawals, transfers, loan payments, and account inquiries Process transactions accurately and in compliance with credit union policies and regulatory requirements Promote credit union products and services to meet member needs and support business growth Promote in-branch technology and assist members as needed Maintain member confidentiality and adhere to security procedures Resolve member questions or concerns promptly, escalating when necessary Balance cash drawers and audit machines / technology Support other branch functions as needed Qualifications High school diploma (or equivalent) and a commitment to ongoing learning Background in customer service. Previous financial experience would be a plus Previous cash handling or teller experience preferred, but not required Skills & Abilities Strong communication skills, with the ability to connect with members genuinely Detail-oriented, professional, and tech-savvy - ready to help members with digital services Proficient with computers and basic software applications Ability to maintain confidentiality and handle sensitive information Commitment to providing exceptional member service Bilingual (English / Spanish) skills are strongly encouraged to support and better serve our diverse membership. Availability This position is full-time, 40- hours a week, Monday through Friday with opening and closing rotation. No weekends! Hours will be 7:45 a.m. to 5:00 p.m. Will require some flexibility within these hours, as needed. Pay and Benefits Starting hourly pay of $19.00 per hour ($17.00 base pay plus $2 MSR premium pay) When bilingual in Spanish or Hmong, receive a $1.00 per hour pay premium after completing and passing the language exam. Comprehensive benefits package that includes medical / dental / vision coverage, group life insurance, and supplemental life insurance options. Up to a 6% Employer-matched 401(k) additional 3% employer contribution. Two-weeks paid sabbatical every five years worked, plus four-week paid sabbatical at twenty years! Paid time off, volunteer time off, paid holidays, and your birthday off (paid)! Employee-only perks and discounts. At Altra Federal Credit Union , you'll be part of a team that values people over profits and puts members at the heart of everything we do. We believe in creating a supportive and collaborative workplace where employees are empowered to grow, develop their careers, and make a real impact in the lives of others. By joining Altra, you'll not only gain the opportunity to build meaningful relationships with members and coworkers, but you'll also be contributing to a mission-driven organization that is dedicated to improving the financial well-being of our members and the communities we serve. Altra is proud to be a Great Place to Work certified company seven years in a row; 92% of our employees say Altra is a great place to work! At Altra, we invest in each other and work together to make a difference in the communities we serve and to help people live their best lives! We support diversity in the workplace and are an Equal Opportunity Employer. Compensation details: 19-19 Hourly Wage PIf9cef7b28fc3-6416

Fiscal Analyst 5

This recruitment will remain open until July 27, 2026 . The agency reserves the right to make a hiring decision at any time after the initial screening date on July 20, 2026 . It is in the applicant's best interest to submit materials as soon as possible. Make a Difference: Protect Consumers & Join Our Dynamic Team! The Office of the Insurance Commissioner (OIC) seeks a qualified individual for the Fiscal Analyst 5 position. This role is within the Operations Division and is based out of our Tumwater Office . We are an employer of choice! Here's why: Meaningful work : Ensure a healthy insurance market & protect Washington consumers. Impactful career : Make a daily difference in the lives of countless Washingtonians. Small agency, big opportunities : Gain a holistic understanding of our mission and build strong relationships with colleagues. Diversity, equity, and inclusion: OIC is committed to ensuring that all employees enjoy a respectful, safe, and supportive working environment - by fostering the inclusion of people from all backgrounds, cultures, and attributes. About the Position At the Washington State Office of the Insurance Commissioner (OIC) , our mission is simple but impactful: to protect consumers, the public interest, and our state's economy through fair and efficient regulation of the insurance industry. Our Fiscal Unit plays a vital role in fulfilling that mission by ensuring the agency's financial operations are accurate, transparent, and positioned to support sound decision-making. As our Fiscal Analyst 5 , you'll serve as a trusted advisor to executive leadership, helping guide strategic financial initiatives while leading a talented team committed to operational excellence. This is more than a fiscal management position-it's an opportunity to influence agency-wide decisions, lead complex financial projects, and help shape the future of state government. You'll oversee critical fiscal functions including accounting, procurement, contracts, records management, and cash receipts while driving continuous process improvement and supporting major enterprise initiatives such as the statewide OneWA implementation. Your expertise will help ensure compliance, strengthen internal controls, and deliver innovative solutions that improve how our agency serves Washingtonians. We're looking for a collaborative and adaptable leader who enjoys solving complex problems, thrives in a dynamic environment, and has an exceptional eye for detail. The ideal candidate is thorough, analytical, and proactive, with the ability to balance day-to-day operational oversight while leading long-term strategic initiatives. If you're passionate about developing high-performing teams, building strong partnerships across an organization, and making a meaningful impact through public service, we'd love to hear from you. This recruitment may be used to establish a qualified pool of candidates for Fiscal Analyst 5 vacancies in the next sixty days. This is a Washington General Service position. The monthly salary range for this position is $6,075 - $8,172. Benefits & Perks Comprehensive benefits package: Health, dental, vision, retirement, paid leave (vacation, sick, etc.) and much more! Supportive work environment: We value diversity, professional growth, and collaborative atmosphere. Wellness programs: Invest in your well-being with on-site resources and initiatives. Work-life balance: Flexible schedules with telework opportunities. Public service fulfillment: Contribute to a cause that matters and feel the satisfaction of serving the public good. Training & Development: Continuously learn and grow with tuition reimbursement, Public Service Loan Forgiveness, and other programs. Free parking (Tumwater) & Public transportation pass (Thurston County): Save on commuting costs. And more! Explore our website for additional benefits: The duties of the position include but are not limited to: Provide strategic fiscal leadership as the principal assistant to the Chief Financial Officer (CFO). Supervise and mentor a team of fiscal professionals responsible for accounting, procurement, contracts, cash receipts, and records management. Ensure compliance with Generally Accepted Accounting Principles (GAAP), the State Administrative & Accounting Manual (SAAM), and applicable state laws, policies, and regulations. Lead agency-wide financial planning, policy development, and process improvement initiatives to strengthen operational effectiveness and internal controls. Oversee the agency's expenditure, procurement, contracting, and records retention functions while ensuring accuracy, efficiency, and accountability. Serve as a key leader for enterprise-wide financial system initiatives, including the statewide OneWA implementation and agency financial system enhancements. Analyze complex fiscal issues, develop innovative solutions, and provide recommendations to executive leadership on financial and operational matters. Coordinate cross-functional projects by partnering with internal divisions, statewide agencies, and external stakeholders to achieve successful outcomes. Prepare and review budget reports, fiscal analyses, revenue projections, fiscal notes, grant applications, and other executive-level financial documents. Foster a culture of collaboration, continuous improvement, and exceptional customer service while developing and supporting a high-performing fiscal team Contact Us : For inquiries about this position and its full duties, please contact us at and add the requisition number (e.g., 8) and the job name to the subject line of your email. Required Qualifications : Eight (8) years of relevant professional accounting experience to include accounts payable and receivable, travel expense and reimbursement, grant or contractual reviews, budget preparation and allotment, revenue and expenditures, analyzing complex financial data and other Fiscal related functions. AND Successful completion of 18 quarter or 12 semester hours in accounting, auditing, or budgeting. Professional experience may not substitute for the credit hours. AND Three years of supervisory experience in a professional Fiscal related department to include responsibility for recruiting and selection, performance management and staff professional development. Supervisory experience may be gained at the same time as professional experience. Intermediate Microsoft Word, Excel and Outlook skills; able to create, save, preview and print a basic document worksheet, and email; edit and change appearance of selected text, format paragraphs; use page setup and auto-correct. Academic Degree Equivalency Chart Degree Years of Relevant Experience Equivalency Associate's Degree 2 years of experience Bachelor's Degree 4 years of experience Master's Degree 6 years of experience A degree in a financial related field from an accredited institution whose accreditation is recognized by the U.S. Department of Education or the Council of Higher Education Accreditation, or a foreign equivalent may be substituted for relevant experience. Proof of degree may be required prior to employment. If a degree was awarded outside of the United States, candidates must provide a credential evaluation report. Certification as a Public Accountant, Internal Auditor, Certified Governmental Financial Manager or Management Accountant can be substituted year for year for professional experience. Preferred/Desired Qualifications: Formal project management training and/or certification. Experience implementing enterprise-wide initiatives in a government setting. Experience soliciting, developing, and implementing process improvement strategies. Experience using project management software to include tools such as flow charting, project tracking, mapping and/or visual design. Ready to join us? Learn more about the OIC by visiting our website. We encourage you to check out our video below and listen to what our employees have to say about working here! Welcome to the OIC Submit your application today and take the first step towards a rewarding career at the OIC! Cover Letter: Required Resume: Required Transcripts: Required Wage/salary depends on qualifications or state rules of compensation (if currently a state employee). State law (RCW 48.02.090 5 ) prohibits employees of the OIC from having any interest, directly or indirectly, in an insurance company other than as a policyholder. This prohibition includes the receipt of renewal commissions. If employment is accepted with this agency, you agree to abide by this state law. Prior to a new hire, a background check including criminal record history will be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant's suitability and competence to perform in the position. If claiming veteran status, please send your DD 214 to with FA5_8 in the subject line . click apply for full job details

Sales Account Manager

Torrance, California Sales Account Manager Pay from $80,000 to $110,000 per year Uline, a name millions of businesses across North America know and trust, is looking for an experienced Sales Account Manager to build our growing Torrance, California market. Your role on our Sales team is to help businesses from every industry discover quality products with speed and service you'll be proud to deliver. Why Sales at Uline? "CEO" of Your Territory - Identify growth opportunities within your markets. Meet with existing customers on-site and build relationships. Be a Part of a Winning Team - Join our Ontario, CA sales team for comradery, training, and department meetings via regular trips to the office. Learn from the Best - Receive 4 weeks of Uline-specific sales training followed by a 12-week mentorship program and continuous career development. Position Responsibilities Manage and grow existing accounts as well as prospect for new business. Spend Monday planning and scheduling, on-site visits with customers Tuesday - Friday. Create effective solutions for customers using our 43,000 high quality products. Minimum Requirements Bachelor's degree. 5 years previous sales experience preferred. Excellent written / verbal communication, problem-solving and presentation skills. Valid driver's license and great driving record. Benefits Great pay and bonus program. Additionally, there are sales goals, contests and top performer incentives. Complete health insurance coverage and 401(k) with 6% employer match that starts day one! Paid holidays and generous paid time off. Internet, mobile phone allowance. Auto mileage reimbursement. About Uline Uline, a family-owned company, is North America's leading distributor of shipping, industrial, and packaging materials with over 9,800 employees across 14 locations and 17 sales offices. Uline is a drug-free workplace. All new hires must complete a pre-employment hair follicle drug screening. EEO/AA Employer/Vet/Disabled ()

Shift Leader - Urgently Hiring

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

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 . click apply for full job details

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 . click apply for full job details

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 . click apply for full job details