Jobs in Grand Isle, VT

Licensed Mental Health Counselor (LMHC) Wage: Between $120-$131 an hour Licensed Mental Health Counselor - Are you ready to launch or expand your private practice?Headway is here to help you start accepting insurance with ease, increase your earnings with higher rates, and start taking covered clients sooner. It's all on one free-to-use platform, no commitment required. About you ● You're a fully-licensed Mental Health Counselor at a Master's level or above with LMHC, LPCMH, or LIMHP licensure (accepted on a state by state basis), a valid NPI number, and malpractice insurance. ● You're ready to launch a private practice, or grow your existing business by taking insurance. About Headway Your expertise changes lives. Taking insurance makes it accessible to those who need it most. Every mental health provider who goes in-network with Headway supports people who'd otherwise be forced to choose between paying out of pocket, or not getting care at all. We make that process seamless - empowering you to accept insurance with ease, so you can do what you do best. So far, we've helped over 50,000 providers grow their practices, reaching countless people in need. How Headway supports providers -Start taking insurance, stress-free:Get credentialed for free in multiple states in as little as 30 days and start seeing covered clients sooner. -Built-in compliance: Stay compliant from day one with audit support and ongoing resources. -Expansive coverage:Work with the plans that most clients use, including Medicare Advantage and Medicaid. -Increase your earnings:Secure higher rates with top insurance plans through access to our nationwide insurance network. -Dependable payments:Build stability in your practice with predictable bi-weekly payments you can count on. -Built-in EHR features: Manage your practice in one place with real-time scheduling, secure client messaging, end-to-end documentation templates, built-in assessments, and more. -Free continuing education: Nurture your long-term professional goals and earn CEUs with complimentary courses on Headway Academy. How Headway supports your clients ●Increased access:Headway makes it easier for your clients to get the care they need at a price they can afford through insurance. ●Instant verification:Clients can easily check their insurance status and get the care they need without disruption. Please note: At this time, Headway can't support mental health professionals that aren't fully licensed. If your application was rejected for incomplete licensure, you're welcome to reapply once you have a valid license. About Headway We make it easy for mental health providers to take insurance by credentialing you with the nation's largest networks, handling billing and admin paperwork, and helping you earn more stable income with higher rates. With Headway, you can finally focus on what matters most: providing life-changing care. We'll take care of the rest.

Let's get the show on the road! Now Hiring Team & Solo Owner Operators Since 1949, the people of Clark Transfer have moved the sets, lights and costumes for countless Broadway shows and live entertainment productions. This is specialized work which requires us to fit into a uniquely “show-business” way of operating. About Clark Transfer Clark Transfer runs exclusively with Owner Operators - we do not hire lease-purchase drivers. All drivers must already own their own tractor. Owner Operators pull our customized 48' and 53' trailers. Clark Transfer operates directly in 48 states and Canada. Clark Transfer continues today under the same ownership and management. It is widely recognized as the “gold standard” for transportation in the theatrical industry. Make More. Drive Less. Solo Owner Operators average $175,000 to $225,000+ on less than 85k miles per year Team Owner Operators average $275,000 to $325,000+ on less than 110k miles per year Solos: Guaranteed minimum weekly average: $3,500/week worked (most earn $3,750 - $4,250+) Teams: Guaranteed minimum weekly average: $5,000/week worked (most earn $5,500 - $6,500+) Company Supported Owner Operator health insurance program All miles paid, plus detention pay, bobtail, empty/loaded $5,000 referral bonus Paid fuel permits & fuel taxes Paid tolls while under dispatch via company-provided transponder Paid cargo/liability insurance $1.60/gallon or lower fuel price guarantee (average, after fuel surcharge) Requirements: Minimum Age: 23 License Classes: A OTR Exp: 2 Years (Must have 6 months in the last 12 months) Must be Willing to Run OTR Solid work history with minimal gaps in employment over the last 3 years

We want you to help us shape the future of shopping experiences and deliver on our purpose of connecting people with the products and experiences that enrich their lives. Joining SAS Retail Services, an Advantage Solutions company, means joining a network of 65,000 teammates serving 4,000+ brands and retail customers across 40+ countries. All the while, being provided the opportunities, support, and enrichment you need to grow your career. In this role, you will provide in-store merchandising support to Retailers to meet shoppers' needs. This includes building displays and end caps, resetting shelves with product rotation, and tracking inventory to ensure that stores and suppliers maximize sales opportunities. Are you ready to shape the future of shopping and get it done with us? What we offer: Competitive wages; $18.00 per hour Growth opportunities abound - We promote from within No prior experience is required as we provide training and team support to help you succeed Additional hours may be available upon request We offer benefits that can be customized to meet your family's needs, including medical, dental, vision, life insurance, supplemental voluntary plans, wellness programs, and access to discounts through Associate Perks Now, about you: Are comfortable interacting with customers and management in a friendly, enthusiastic, and outgoing manner You're 18 years or older Can perform physical work of moving, bending, standing and can lift up to 50 lbs. Have reliable transportation to and from work location Demonstrate excellent customer service and interpersonal skills with our clients, customers and team members Are a motivated self-starter with a strong bias for action and results Work independently, but also possess successful team building skills Have the ability to perform job duties with a safety-first mentality in a retail environment If this sounds like you, we can't wait to learn more about you. Apply Now!

" Licensed Psychiatrist Wage: Between $119-$239 an hour Licensed psychiatrist - Are you ready to launch or expand your private practice? Headway is here to help you start accepting insurance with ease, increase your earnings with higher rates, and start taking covered clients sooner. It's all on one free-to-use platform, no commitment required. About the role This position is for licensed psychiatrists looking to build or grow their private practice. Headway provides the tools, resources, and support to help you navigate insurance, streamline operations, and focus on delivering quality care - on your own terms. About you You're a fully licensed psychiatrist with your DEAorCDS number, ANCCboard certification, a valid NPI number and malpractice insurance. You're looking to start or expand your private practice while maintaining control over your schedule, client load, and work environment. We accept the following licenses on a state by state basis: MD / DO Why partner with Headway? As an independent provider with Headway, you'll gain access to: Hassle-free insurance credentialing: Get credentialed for free in multiple states within as little as 30 days. Increased earnings: Secure competitive rates with top insurance plans through our nationwide network. Predictable bi-weekly payments: Receive reliable payouts directly from Headway. Built-in EHR tools: Access real-time scheduling, secure client messaging, documentation templates, assessments, and more. Compliance & audit support: Stay up-to-date with insurance requirements and industry regulations. Free continuing education: Earn CEUs and expand your expertise through Headway Academy. How Headway supports your patients Increased access: Headway makes it easier for your clients to get the care they need at a price they can afford through insurance. Instant verification: Clients can easily check their insurance status and get the care they need without disruption. Important Notes This is a 1099 independent contractor role. You'll have full autonomy over your practice, including setting your hours and managing your caseload. At this time, Headway can't support mental health professionals that aren't fully licensed. If your application was rejected for incomplete licensure, you're welcome to reapply once you have a valid license. About Headway We make it easy for mental health providers to take insurance by credentialing you with the nation's largest networks, handling billing and admin paperwork, and helping you earn more stable income with higher rates. With Headway, you can finally focus on what matters most: providing life-changing care. We'll take care of the rest.

Northeast Regional Drivers - CDL-A TRUCK DRIVER JOBS ME, VT, NH, MA, CT, RI, NY, PA, NJ, OH, WV, MD, VA Must have at least 1 year recent CDL-A OTR Experience Pay Range: 0.65-0.65 per_mile, General Benefits: Full benefits; health, vision, dental, 401k Must have at least 1 year of over the road experience. Click Here to View our Video and Learn More about Smith Transport Call Smith Today at

Host Healthcare is seeking a local contract Surgical Technician for a local contract job in Plattsburgh, New York. Job Description & Requirements • Specialty: Surgical Technician • Discipline: Allied Health Professional • 40 hours per week • Shift: 10 hours, days • Employment Type: Local Contract Host Healthcare Job ID #La1fVJ000007hstxYAA. Pay package is based on 10 hour shifts and 40 hours per week (subject to confirmation) with tax-free stipend amount to be determined. Posted job title: Surgical Technician About Host Healthcare At Host Healthcare, we provide a truly comfortable experience as you explore your travel nursing, therapy, or allied career. We make your travel healthcare journey easy by taking care of all the details, so you don't have to. We are on a mission to help others live better and we do this by helping the healers of the world be as comfortable as possible. With access to tens of thousands of travel nursing, therapy, and allied jobs in all 50 states, our responsive and friendly recruiters find your dream position based on what's important to you. During your assignment, get access to premium benefits, including Day 1 medical that continues up to 30 days between assignments, 401K matching, travel reimbursements, dedicated housing support, and more. We also offer 24/7 support from our team and access to our on-staff clinicians so you can feel comfortable and confident throughout your entire assignment. Travel comfortably with Host Healthcare. Benefits • Referral bonus • School loan reimbursement • Vision benefits • Wellness and fitness programs • Company provided housing options • License and certification reimbursement • Life insurance • Medical benefits • Mileage reimbursement • Pet insurance • Discount program • Employee assistance programs • Guaranteed Hours • Health savings account • Holiday Pay • 401k retirement plan • Continuing Education • Dental benefits

TITLE: Shift Leader (SL) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A. Planning 1. Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2. Achieves planned/budgeted profits, as communicated by the RGM. This involves: - a. Using established control systems and procedures to measure actual results and to identify deviations from planned results. - b. Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B. Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C. Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions - a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units. ) - i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. - ii. The first deposit is to be made after 4:00 p. m. , when the opening manager is ready to leave for the day. - iii. The final deposit will be all remaining cash plus checks, minus the change fund. - iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. - v. Assure the “Weekly Deposit Log” is completed for each deposit made. - b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. - i. Picks up validated deposit slips at the bank. - ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”. - iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork. D. Controls cash drawers and team member “banks”, following all established manual and computer procedures. 1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe. 2. Establishes cash banks for delivery drivers. 3. As needed, will operate cash drawer following established procedures for cash drawer operation. 4. As necessary, money is removed from cash drawers from time to time and secured in the safe. 5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. 6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. 7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. 8. Inform the RGM anytime cash short exceeds $5 for a day. 9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers. E. Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes: 1. Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant. 2. Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes: - a. Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. - b. Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. - c. “Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip. 3. Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant. 4. Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products. 5. Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made - Ready - Discard label. 6. Assures the correct order entry procedures are followed by all order takers. 7. Assures compliance with team member consumption policies. 8. Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines. 9. Communicates goals to team members and follows up with team members to ensure goals are being met. 10. The following tools are used to aid in controlling Cost of Sales: - FMS Product Cost Analysis Report - FMS Daily Ideal Usage Report - FMS Weekly Worksheet Report - Bonus Calculation Sheet - Profit and Loss Statement - The General Ledger - Prep Variance Report - Daily Prep Variance Report F. Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:. 1. Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed. 2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift. 3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift. 4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets. 5. Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift. 6. Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations. 7. Making appropriate recommendations to the RGM regarding wages within Company guidelines. 8. Eliminating overtime hours for team members who are paid on an hourly basis. 9. Eliminating supplemental tip credit pay. 10. Improving team member productivity using the measurements and tools available through the Company, as well as the following: - Assuring the Back of the House (BOH) is “optimized”: - i. Organized … a place for everything, and everything in its place - ii. Lineal Flow … eliminate or minimize back tracking - iii. Have all items located closest to the next step in the product assembly process - iv. Minimize the number of steps taken and the reach needed for all items - Assuring that team members are thoroughly trained. - Ensuring that “prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on. - Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods. - Ensuring products are prepared quickly in accordance with time standards. - Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly. 11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards. 12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process. G. Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less. II. CUSTOMER SATISFACTION A. Maintains positive customer relations, which includes: 1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic. 2. Assuring a comfortable environment for customers. 3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked. 4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution. - a. B. L. A. S. T. is the acronym we use for our complaint resolution process: - Believe the customer - Listen to the customer - Apologize to the customer - Satisfy the customer - Thank the customer 5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them. B. Ensures customers receive prompt, quality service. This includes: 1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles. 2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved. 3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 4. Personally serving customers as required to meet the demand of the volume of business. 5. Ensuring customers are greeted properly and seated as quickly as appropriate. 6. Recognizing and dealing effectively with the special needs of customers. 7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly. 8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed. 9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed. 10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials. 11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers. 12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go. 13. Delivering pizzas as necessary to meet the demands of the business. 14. Ensuring customers are thanked for their business. C. Ensures quality ingredients are used to prepare all products. This includes: 1. Maintaining Food Safe Temperatures for all ingredients and products. 2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized. 3. Ensuring that procedures for receiving, handling and storing ingredients are followed. 4. Recognizing and correcting any raw ingredients or product problems. 5. Maintaining inventory levels which assure product freshness and no outages. 6. Eliminating the potential for cross contamination. 7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables). 8. Ensuring salad bar is maintained according to standards of operation (restaurant only). 9. Personally preparing ingredients as necessary. D. Ensures quality products, which includes: 1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed. 3. Following proper procedures to process customer orders. 4. Personally preparing and cooking menu items as required to meet the demands of the volume of business. 5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 6. Maintaining inventory levels which assure product freshness and no outages. 7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 8. Assuring all products are prepared according to exact specifications, recipes and procedures. 9. Personally preparing and cooking menu items as required to meet the demands of the volume of business. E. Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1. Restrooms. 2. Table tops; booth backs and seats; and chair seats. 3. Silverware, plateware, and glassware. 4. Dining room floors. 5. Salad bar. F. Implements new or approved changes in policies, procedures and/or operation standards. This involves: 1. Attending training sessions. 2. Reading "Rollout Guides" or other resources. 3. Assisting the RGM with training restaurant team members of new procedures or changes. 4. Participating in crew training and other actions in the restaurant to assure full and correct implementation. 5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required. III. PEOPLE A. Maintains positive team member relations and a positive and productive workplace, which involves: 1. Building relationships with team members based on mutual trust and respect. 2. Communicating and following the Daland “5 Star” Vision and Core Beliefs. 3. Promoting teamwork. 4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. 5. Informing the RGM of all team member grievances. 6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM. 7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc. 8. Performing consistent administration of and compliance with Company policies and procedures. 9. Communicating effectively with the crew and management team. 10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company. B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM. 2. Continuously recruiting and taking applications from job candidates. 3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references. 4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates. 5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc. C. Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves: 1. Following Company training policies and meeting Pizza Hut Training Standards. 2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training. 3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo. " D. Manages team member performance and supervises work. This includes: 1. Utilizing Coaching for Results, which includes: - a. Activating team member behavior. - (1) Providing guidance, direction, and reassurance to all team members. - (2) Communicating non-negotiable standards of performance to team members. - (3) Conducting team member meetings, group training sessions and Jump Start meetings. - (4) Assigning Team members tasks from the Opening, Closing and Maintenance checklist. - (5) Communicating job assignments for each shift to team members and assuring each team member works their assignment. - (6) Giving instructions to team members that are clear and assure understanding. - (7) Assigning team members to breaks. - (8) Sending team members home early if not needed due to business conditions. - (9) Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume. - (10) Assuring all opening, shift, and closing job duties are completed and performed correctly. - b. Evaluating team member behavior. - (1) Observing team member performance each shift. - (2) Working along side team members and assisting in the performance of their tasks, as needed. = - (3) Monitoring team member meals and signing team member meal guest checks. - (4) Ensuring adherence to alcoholic beverage laws of the local community - (5) Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans. - c. Responding to team member behavior with consequences. - (1) Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards. - (2) Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused. 2. Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies. E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes: 1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures. 2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader. F. Assists RGM with personnel administration functions, which includes: 1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc. ; and, that these required documents are transmitted to the Home Office. 2. Documenting required payroll data for team members, including accurate recording of hours; 3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures. 4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc. IV. MARKETING A. Implements marketing programs to increase business. This includes: 1. Engaging in positive community/public relations for Pizza Hut. 2. Providing input for promotional ideas. 3. Displaying and maintaining Point of Purchase (P. O. P. ) and other elements of national, co-op or local marketing programs; 4. Properly executing authorized marketing programs, including new product tests. 5. Taking initiative to recommend new opportunities for increasing business. V. FACILITIES A. Maintains a quality environment for our customers and team members. This includes: 1. Conducting routine Preventive Maintenance on the facility and equipment. 2. Taking corrective actions pursuant to the RGM's safety inspections. 3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. 4. Maintaining cleanliness and sanitation in all areas of the restaurant. 5. Organizing all work space to ensure ease of operation. 6. Providing a quality work environment that is safe and complies with all OSHA regulations. 7. Cleaning and organizing refrigeration units. 8. Ensuring floors are clean and free from obstruction. 9. Keeping HVAC vents and filters clean. 10. Ensuring trash is disposed of promptly and according to security procedures. 11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. 12. Ensuring all equipment is used according to proper operational procedures. 13. Keeping restrooms cleaned and stocked. 14. Keeping food prep areas cleaned and sanitized according to approved procedures. 15. Ensuring the daily cleaning and maintenance of all equipment. 16. Correcting any unsafe conditions. 17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed. VI. ADMINISTRATION A. Effectively manages time, allocating an appropriate amount to each Key Result Area. B. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. C. If requested by the RGM, orders inventory items used in the restaurant. This involves these processes: 1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information. 2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes. 3. Calls in orders for supplies on the phone, or electronically submits order via computer. D. If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes: 1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc. ). 2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control. 3. Recording amounts of inventory on hand on the inventory form. E. If requested by the RGM, prepares the weekly labor schedules. This involves these processes: 1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours. 2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week. 3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business. 4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales. 5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off. 6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines. 7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures. F. Performs daily accounting procedures. This includes these processes: 1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system. 2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system. 3. Cash on hand is counted and reconciled against total sales. 4. Total deposit is calculated, and a deposit is prepared. 5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels. 6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form. G. If requested by the RGM, performs weekly accounting procedures. This includes these processes: 1. Completing, as required, the Weekly Sales Analysis and analyzing it. 2. Completing the Weekly Inventory. 3. Completing the payroll functions. 4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas. 5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included. 6. Calling any needed FRS numbers or statistics to the District Manager. H. Meets all deadlines and assures that subordinates meet their deadlines. I. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. J. Maintains and updates required files, manuals, and reports. NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed. A. Receives and stores inventory items used in the unit. This involves these processes: 1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received. 2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task. 3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A. Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends. B. Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc. C. Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time. D. Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty. E. Sufficient physical agility to perform the functions of the position. This includes these processes: 1. Sufficient physical strength to lift most items used in the operation of the restaurant. 2. Sufficient communication skills. Position involves communicating with team members, superiors and customers. 3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position. F. Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions. G. Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company. H. Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient. I. Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function. J. Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership. EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer. "Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts. "Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface. "Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table. "Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils. "Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table. "Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer. "Oven". A power driven device operating at high temperatures used to bake food products. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage. "Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough. "Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage. "Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut. "Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access. "Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. “Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc. "Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers. "Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough. "Pan". A round metal device with a raised edge for holding dough prior to topping and baking. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside. "Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin. "Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop). "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching. "FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant. Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc. Serving tray, ticket book, bus tub, flatware and other small items. Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

Currently Hiring Company Truck Drivers (CDL-A Only). Apply today and within 24 hours you'll receive multiple job offers. Earn $. 60 - $. . Simply select the driving job that offers you what is most important. Higher pay, increased benefits or more home-time: You choose. Avg. Company Driver Job Offers Salary: $85,000-$110,000+Avg. Owner Operator Job Offers Salary: $200,000-$325,000+ Apply now to receive your job offers!Pandologic. Category:Transportation, Keywords:Truck Driver, Location:Burlington, VT-05408

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Pizza Hut - Plattsburgh is looking for a full time or part time Store Supervisor for our location in Plattsburgh, NY. 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 Pizza Hut - Plattsburgh. 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!

Pizza Hut - Plattsburgh is currently hiring a full time or part time Restaurant Supervisor for our Plattsburgh, NY 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 Pizza Hut - Plattsburgh 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. Pizza Hut - Plattsburgh is hiring immediately, so please apply today!

Northeast Regional CDL-A Company Driver Jobs - Get More Home Time! FlowTrans LLC is hiring experienced Class A CDL truck driving opportunities for company drivers in the Northeast Regional division. Enjoy steady regional miles, more frequent home time, and a no-hassle liquid food-grade operation - no pumps, hoses, or hazmat! This is a great opportunity to stay closer to home while still earning competitive pay and working with a stable, supportive carrier. FlowTrans provides the equipment, freight, and flexibility you need to build a successful regional driving career. Advantages for Northeast Regional Truck Drivers: Pay: .58 cpm - .02 per mile monthly bonus = .60 cpm Sign On bonus - $1,000: $500 1 st paycheck - $500 after 90 days of employment Referral bonus program - $1,000: $500 1 st paycheck after referred driver is dispatched and $500 when referred driver has been employed 60 days Consistent OTR miles and freight 14-15 days out, 3 FULL days home No pumps, hoses, or hazmat 4 paid Holidays - $100 each Paid orientation: $150 each day Detention pay - Layover pay - Breakdown pay FREE: Life Insurance, Pet Policy, Rider Policy $150 paid per crossing into Canada (plus mileage) Northeast Regional Truck Driver Qualifications: Valid Class A CDL and safe driving record 23 years of age or older Must have OTR/Regional experience 12 months verifiable tractor-trailer experience (tanker experience not required) Drive closer to home with a carrier that drives your success - APPLY NOW and GO WITH THE FLOW! Call and speak with a FlowTrans recruiter today

Nightingale Nurses - Allied is seeking a travel Surgical Technician for a travel job in Saint Albans, Vermont. Job Description & Requirements • Specialty: Surgical Technician • Discipline: Allied Health Professional • 40 hours per week • Shift: 8 hours, days, nights, flexible • Employment Type: Travel

Join our team of Travel Retail Merchandisers! In this role, we handle product movement at retail. We display it, we move it, we track it; making sure stores and their product suppliers have the best opportunities for optimal sales. When you join the SAS Retail Services' team as a Traveling Reset Merchandiser, you'll be making a difference by ensuring the latest products match the newest plan. We've got a lot to offer with specialized training and growth opportunities. This is a traveling position that requires regular travel as a primary requirement of the role. Travel roles may require various degrees of travel up to 50% or more of the time Competitive Wage; $18.00 per hour Paid travel with overnight stays Competitive wages with annual increase eligibility Get paid quicker with early access to earned wages Paid training Growth opportunities- we pride ourselves on promoting from within (FT opportunities) We offer benefits that can be customized to meet your family's needs, including medical, dental, vision, life insurance, supplemental voluntary plans, wellness programs, and online discounts. Now, about you: You're 18 years or older Interested in traveling within and outside of your home state, with overnight hotel stays Have reliable transportation and valid driver's license You can perform physical work of moving, bending, standing and can lift up to 50 lbs. Ready to jumpstart your professional career and/or fit your lifestyle needs Click here to learn more from our team Join us and see what's possible for you! Click below to get started.

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Our Production team makes large steel casting belts from steel sheets and coil stock using large automatic and semi-automatic machinery. These casting belts weigh between 70 and 350 pounds and involve teamwork in order to manipulate them on and off the equipment. What you will do: Manufacturing these metal belts requires shearing, welding (GTAW), grinding welds, washing, grit blasting and coating with specialized thermal spray equipment, this team is also responsible for the boxing and crating of the belts which involves cutting, nailing and stapling of stick lumber and OSB sheathing. We are willing to train the right candidate. We are looking for a Production Technician 2nd shift (Belt Shop) to join our team working 4-night weeks, Monday - Thursday on second shift, 4:00pm-2:00am. What you will bring: A “Safety Above All Else!” mindset. Ability to work within a team environment and individually as needed. A drive and willingness to learn, ask questions, and share knowledge acquired. An eye for detail, focused on pride in craftsmanship. Ability to lift 75 pounds. Mechanical ability/experience preferred. Experience with construction/carpentry tools and automated machinery preferred. Experience operating a forklift preferred. What we offer you: Hourly wage range: $23.00 to $30.00 per hour which includes our 20% shift premium. Hazelett offers 24 plans through its medical coverage and for most of the plans, Hazelett pays 100% of the premiums. Hazelett pays 100% of Dental Premiums for one of the best plans in the state. Life, AD&D, Short-Term Disability Insurance. Matching 401k after 90 days. Fully vested since you start contributing! 8 Company Holidays. 4 weeks of paid time off. On-site Athletic Trainer. Free uniforms with cleaning. Free use of our company beach on Malletts Bay and boat mooring at a discounted price. Why you want this opportunity: At Hazelett you will have the opportunity to work for a company that is recognized worldwide for our leading metals processing technology. Our continuous casting process is renowned for its high productivity and energy efficiency. We pride ourselves on our robust machine design and in-house manufacturing and assembly capabilities. The materials produced by our machines are used in many applications such as aluminum automotive body components, aluminum foil, lead-acid automotive batteries, and copper wire and cables. Hazelett is passionately committed to a diverse, equitable, and inclusive work culture. Join us in building a community where differences are our strength, and where everyone has an equal chance to thrive.

Lead Specialist Quality Assurance Are you looking to join a leading global pharamceutical company? Our client is looking for a senior QA professional to join their expanding team by leading training, as well as be on the manufacturing floor. Key responsibilities for this role include: Directly participate in the Training and Development of QA Specialists/Senior Specialists/Supervisors in QA Operations functions and GMP regulations. Provide leadership and, as directed by management, daily oversight of the Quality Assurance Specialists Lead and participate in quality improvement team activities, and participate in cross-functional teams, providing QA input. Assist Management with strategic planning of intermediate batch record review/release, finished product batch record review, and other QA Specialist floor operations. Oversee QA Specialists' evaluation and triage of events, deviations, and unplanned maintenance activities. Oversight of On-Hold material program, mentoring QA Specialists/Supervisors in monitoring and disposition of material. Perform QA review/approval of controlled documents, written procedures, protocols, and MES recipes, as required. Prepare and provide information for inclusion in monthly quality metric reports. Assure deviations are appropriately reported. Participate in investigations of deviations, as required. Support review and approval of Trackwise incidents related to manufacturing operations. Identify and implement continuous improvements for the elements of the quality system related to manufacturing operations. The minimum qualifications for this role are: BS degree and 10+ years of relevant experience in a GMP environment, and comprehensive knowledge of Quality Systems and cGMP. A combination of experience and/or education will be taken into consideration. Must possess working knowledge of Quality systems for the Pharmaceutical Industry (cGMP, ICH and Pharmacopoeia requirements) and Medical Products (ISO, IPEC). Must possess knowledge and familiarity with computers and various software such as MS Word, MS Excel, MS Access and MS Project. Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals, Ability to compute ratios and percent and to draw and interpret a variety of graphs and charts. Ability to apply basic statistical concepts to data. Effective written and oral communication and interpersonal skills, and an ability to constructively work across functional areas to achieve results.

Aegis is seeking a Plant Manager to join our client's organization in Plattsburgh, NY. The ideal candidate has the following skills and experience: 7-10+ years of experience in manufacturing operations 4+ years of supervisory/ management experience, leading change, and improving plant cultures 2+ years of experience as a Plant Manager or in a comparable site-level leadership role. Consumer Package Goods or packaging or food/beverage Experience over Full P&L of plant: Strong financial aptitude with the ability to manage budgets, costs, and operating plans. Experience with Lean Manufacturing and Continuous Improvement Clear, transparent communicator with a supportive, non-micromanaging leadership style. Strong ethical standards and commitment to following procedures and regulations. Nice to Have: Bachelor's Degree in Engineering or Business, or some further education Experience leading in a unionized manufacturing environment. Familiarity with packaging or converting equipment (pulpers, molders, presses, printers, labelers). Positive, change-oriented leadership style.

MIG Welding industry-leading oven frames and assist with assembling commercial ovens safely, accurately, and efficiently. Duties and responsibilities include but not limited to: Responsibilities include but are not limited to: Weld manufactured parts into sub-assembled fixtures Locate position of parts and spot weld parts. Adjust heat, weld times, and tips for proper welding. Manufacture sub-assemblies of varying sizes, grades of steel, and complexity from detailed drawings. Must be able to read oven orders and understand which parts are required to go with ovens Able to follow direct instructions Able to read welding blueprints Maintain the pace and retain full station Build stations correctly, detail oriented Read and follow basic Bill of Materials Has thorough knowledge of assembly Qualifications/Essential Functions: Able to work with hand/power tools and read various measuring instruments including voltmeters, calipers, and spot gun Able to read and understand blueprints Good paperwork and counting skills. Completes tasks in a timely manner Knowledge of shop measurement Able to lift up to 50 lbs., bend, sit, and stand repeatedly Able to work and interact in a "Team" oriented department Commitment to maintenance of a clean organized and safe work environment. Willingness to assist other departments as directed Salary Description $21.50 - $25.00