Jobs in Swanton, VT

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

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

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.

Logistics at full potential. At GXO, we're constantly looking for talented individuals at all levels who can deliver the caliber of service our company requires. You know that a positive work environment creates happy employees, which boosts productivity and dedication. On our team, you'll have the support to excel at work and the resources to build a career you can be proud of. 2nd Shift, Monday - Friday, 3:00pm - 11:30pm Pay starts at $24.25/hr As a Driver, Non-CDL, you are an integral part of success and responsible for the efficient transportation of products to customers within a local market. Our company is going places and growing fast; come along for the journey and grow with us! What you'll do on a typical day: Safely operate, transfer and deliver freight utilizing a box truck and/or other equipment Move 26 ft. box trucks and sprinter vans in and out of loading doors Operate material handling equipment to load and unload materials in a safe manner Maintain required documentation, including daily logs, vehicle inspection records, mileage, unloading and shipping records Conduct thorough and accurate pre-trip and post-trip inspections and provide documentation upon completion; ensure proper closure of trailers Provide basic equipment maintenance and report equipment malfunctions as necessary Properly secure loads and ensure all loads are within weight limits What you need to succeed at GXO: At a minimum, you'll need: Current DOT medical card Knowledge of DOT rules and regulations Ability to read and interpret documents such as safety rules, operating instructions and procedural documents A valid driver's license with a clean driving record over the past 2 years Must be at least 23 years of age 6 months of professional driving experience in the last 3 years operating a 26-foot box truck or larger It'd be great if you also have: High school diploma or equivalent Availability to work a flexible schedule, including planned and unplanned overtime, which may include weekends Solid verbal and written communication skills This job requires the ability to: Safely walk, bend, climb, push, pull, twist, squat and kneel Reach (including above your head) We engineer faster, smarter, leaner supply chains. GXO is a leading provider of cutting-edge supply chain solutions to the most successful companies in the world. We help our customers manage their goods most efficiently using our technology and services. Our greatest strength is our global team - energetic, innovative people of all experience levels and talents who make GXO a great place to work. We are proud to be an Equal Opportunity/Affirmative Action employer. Qualified applicants will receive consideration for employment without regard to race, sex, disability, veteran or other protected status. GXO adheres to CDC, OSHA and state and local requirements regarding COVID safety. All employees and visitors are expected to comply with GXO policies which are in place to safeguard our employees and customers. All applicants who receive a conditional offer of employment may be required to take and pass a pre-employment drug test. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed. Review GXO's candidate privacy statement here. #appcastrequest

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.

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!

Hazelett Strip Casting Machines combine the functions of mechanical, electrical, heat transfer and automation to produce materials for many applications. 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 components, aluminum foil products, lead-acid automotive batteries, and copper wire. If you are detail-oriented and quality-conscious individual with a strong work ethic, let's connect! What you will do: Maintain a safe, organized, and clean work environment. Reads and interprets blueprints, sketches, and CAD design. Select appropriate cutting tools, work holding fixtures, and materials for the job. Loading material into CNC machines and performing safe and accurate set-up. Performs a variety of complicated tasks with the use of complex measuring equipment. Operating lifting devices in a safe manner (forklifts, overhead cranes). Willing to work Overtime when required to meet deadlines. Other duties as assigned. We are hiring for all shifts to work full time: 1st Shift, flexible schedule options: 5x8 Mon - Fri (7:30 am - 4:00 pm) 4x10 Mon-Thu / Tues-Fri (6:30 am - 5:00 pm) 2nd and 3rd shift available, 4x10 schedule options Monday - Thursday: *20% shift premium 2nd Shift: 4:45 pm - 2:45 am 3rd Shift: 8:45 pm - 6:45 am What you will bring: A “Safety First” mindset 3+ years of CNC & Manual Machining Experience with tight tolerance and various materials. Ability to interpret code/programs and make minor adjustments when necessary. Experience using precision measuring equipment (verniers, micrometers, bore gauge, depth gauges, etc.) Ability to work in a physically demanding environment, including standing for long periods and performing repetitive tasks. Strong communication and interpersonal skills (written & verbal) Blueprint Reading, ability to follow written procedures and verbal instructions. Forklift, overhead crane, & rigging experience Familiarity with common PPE Basic understanding of quality control principles. What we offer you: 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.

At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry. As the world's leading manufacturer of high-quality chocolate and cocoa products, our actions truly shape the future of our industry. We are a business-to-business company, serving the entire food sector, from the cocoa bean to the finest chocolate product. We are a company with a purpose, we believe in doing well by doing good and reinvesting in the communities we operate. We have a long-standing commitment to sustainability and our goal is to shape a sustainable cocoa and chocolate future. We are headquartered in Zurich, and have more than 12,000 passionate Employees working in more than 40 countries worldwide. We are very proud of who we are and what we do. And of course, we are always looking for talented people to help us have a positive impact on our industry and beyond! About the role: Barry Callebaut is a global organization poised for growth; a company which has embraced the vision to delight its customers, while out-performing its competitors, a business which is committed to sustainability, has innovation in its DNA, is a leader in complex manufacturing and supply chain solutions and is focused on being a best-in-class employer. Barry Callebaut seeks diverse and passionate people who thrive in a dynamic environment, focused on continuous learning, living BC's Values and of course loving chocolate. The Operations Manager is responsible for directing and managing all plant operations with overall responsibilities for Production and Sanitation; sets and monitors performance of the Plant against balanced scorecard set targets, following all the standards in areas such as people, safety, food safety, quality, manufacturing efficiency, and productivity. They ensure and nurture a culture of “Safety, Food safety First and Quality Always” mindset across their department, in line with the Barry Callebaut Operating System (BCOS) objective (0 accidents, 0 defects, 0 delays, 0 impact). She/he/they have the responsibility to act and speak up when deviations cannot be solved locally (example: supplier quality) She/he/they ensures compliance with all relevant regulations on a country, local or global level, and constantly seeks improvements through lean principles and people capabilities development towards achieving best in class performance. SHIFT HOURS: Monday - Friday 7:00am - 4:00pm. This facility is a 24/7 facility. Candidates must have open availability and be able to work all shifts, including evenings, overnights, weekends and holidays as per the business needs. Key responsibilities include: The duties and responsibilities described are not a comprehensive list and that additional tasks may be assigned to the employee from time to time; or the scope of the job may change as necessitated by business demands. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. • Be a leadership role model living Barry Callebaut values and practicing servant leadership • Direct and manage plant operations for Production and Sanitation. • Adhere to and promote GMPs and all other food safety requirements. • Lead and own the Autonomous Maintenance (AM) Pillar • Lead, direct, and control the day-to-day operational activities of the factory to achieve the quality, operational and financial objectives on short and medium-term in line with the overall master plan. • Establish and monitor overall plant performance for production as well as quality standards. • Support the definition and execution of the budget; monitor the cost and effectiveness of production activities to optimize resources, prioritize spending, and achieve volume, quality, and manufacturing standards. • Direct and monitor Cell Leads to accomplish goals of the manufacturing plan. Act as a liaison between department managers, as well as executive department managers to inform personnel of decisions, policies, and all matters that affect their performance, attitudes, and results. • Manage the infrastructure and assets of the operations areas and ensure the factory remains under hygienic conditions • Work effectively and relate well with others. Exhibit a professional manner in dealing with others, working to maintain constructive working relationships. • Identify, recommend and implement changes to improve productivity and reduce cost and scrap, monitor scrap and rework data. Direct the establishment, implementation, and maintenance of production standards. • Take corrective actions when necessary, in accordance with company policies, as well as complying with current federal, state, and local regulations. • This is a 24/7 facility. Candidates must have open availability and be able to work all shifts, including evenings, overnights, weekends and holidays as per the business needs. About you: • BA/BS in industrial, mechanical, or business administration. • 10+ years' experience in manufacturing management, preferably in process-orientated operations and/or related industry. A minimum of 5 years' experience managing a significant segment of a large manufacturer or the entire operation of a smaller manufacturer. • IWS/TPM Methodology with experience in Autonomous Maintenance, preferred • Strong technical background supporting continuous improvement work environment • Background with manufacturing methods, process improvement programs and procedures required • Working knowledge of budgets and financial statements. • Proven business and people management skills • Detailed knowledge of plant and manufacturing functional disciplines • Change Manager seeking Continuous improvement through lean principles and people capabilities development • Strong interpersonal and communication skills • Knowledge of latest quality and safety laws / regulations • Can prove strong focus on procedures (standardizing) • Good problem-solving abilities • Knowledge in MS Office Suite, SAP Systems and other applications used in manufacturing e.g. scheduling, CMMS, MES, etc. What you can expect from Barry Callebaut: • Competitive salary and comprehensive benefits package • 12 paid holidays, and generous PTO • Environment that welcomes workplace flexibility • An atmosphere where diversity is embraced, and inclusivity is second nature. We call it #OneBC! Just ask our champions with the Americas Women's Forum and the Racial Equality Forum! • Ability to grow personally and professionally within an organization that values development and internal career growth • Be part of our mission in making sustainability the norm through Forever Chocolate with priorities centered around prospering farmers, zero child labor, carbon and forest positive, and creating 100% sustainable ingredients in all of our products. At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we've experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #one BC - Diverse People, Sustainable Growth.

We are currently on the lookout for an experienced Bus Driver to join our elite team in Plattsburgh, NY As a key member, you will be entrusted with ensuring safe and comfortable transportation for our passengers, while upholding the highest standards of professionalism and customer service. Experience, qualification, and soft skills, have you got everything required to succeed in this opportunity Find out below. Transdev is proud to offer: Non-CBA Position: Competitive compensation package of minimum $18.54 - maximum $24.70 Benefits include: Vacation: minimum of two (2) weeks Sick days: 5 days Holidays: 12 days; 8 standard and 4 floating Other standard benefits: 401(k) retirement plan, medical, dental and vision, life insurance, short-term disability, voluntary long-term disability. Benefits may vary depending on location policy. The above represents the standard Corporate Policy. Key Responsibilities: Safety-Focused Operations: Execute flawless operations by meticulously following designated routes and schedules, while adhering to stringent safety protocols and traffic regulations. Passenger Care: Exhibit exceptional care and assistance towards passengers, ensuring smooth boarding, comfortable rides, and timely disembarkation for all. Vehicle Vigilance: Champion vehicle safety through comprehensive pre-trip and post-trip inspections, promptly reporting any maintenance issues, and maintaining the highest standards of cleanliness and safety equipment readiness. Adherence to Protocols: Uphold company policies and procedures rigorously, encompassing seat belt enforcement, emergency response preparedness, and compliance with regulatory mandates. Other duties as required Qualifications: 21 years or older Valid CDL Class A or B with passenger and airbrake endorsement (remove if not required) Minimum 3 years of driving experience (personal or professional) Excellent communication & customer service skills. Must be able to work shifts or flexible work schedules as needed. Subject to a DOT drug testing and physical if applicable. DOT Regulation 49 CFR Part 40 does not authorize the use of Schedule I drugs, including cannabis, for any reason. Physical Requirements: The essential functions of this position require the ability to: Work outside in varying temperature, weather, and humidity conditions-100% of the job is performed outside, work alone and in remote locations. Sit for extended periods (up to 6-8 hours per day); frequently walk for long distances and on possible sloped ground or slippery and uneven surfaces Push and pull objects up to 50 pounds, occasionally throughout the workday; lift material weighing up to 50 lbs. with or without assistance; occasionally bend, kneel, or crouch to files or equipment stored at ground level Withstand heavy traffic areas while performing the duties of the job; tolerate exposure to considerable amounts of dust, vehicle fumes and noise. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Transdev complies with federal and state disability laws and makes reasonable accommodations for applicants and candidates with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, please contact Drug-free workplace: Transdev maintains a drug-free workplace. Applicants must: Be eligible to work in the United States without requiring sponsorship now or in the future (if based in the U.S.). Successfully pass a pre-employment drug screen. About Transdev: Cities, counties, airports, companies, and universities across the U.S. contract with Transdev to operate their transportation systems, maintain their vehicle and fleets, and deliver on mobility solutions. Transdev U.S. employs a team of 32,000 across 400 locations while maintaining more than 17,000 vehicles. Part of a global company, Transdev is a leader in mobility with operations in 19 countries, proudly operated by 110,000 team members from around the world. As an operator and global integrator of mobility, we are driven by our purpose. Transdev - the mobility company - empowers the freedom to move everyday thanks to safe, reliable, and innovative solutions that serve the common good. Find out more at or watch an overview video at The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. Transdev is an Equal Employment Opportunity (EEO) employer and welcomes all qualified applicants. Applicants will receive fair and impartial consideration without regard to race, sex, color, national origin, age, disability, veteran status, genetic data, gender identity, sexual orientation, religion or other legally protected status. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions upon request. California applicants: Please Click Herefor CA Employee Privacy Policy Job Category: Drivers Job Type: Part Time Req ID: 4835 Pay Group: 2V9 Cost Center: 57233 The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions upon request. Transdev is an Equal Employment Opportunity (EEO) employer and welcomes all qualified applicants. Applicants will receive fair and impartial consideration without regard to race, sex, color, national origin, age, disability, veteran status, genetic data, gender identity, sexual orientation, religion or other legally protected status, or any other classification protected by federal, state, or local law. Drug-free workplace If based in the United States, applicants must be eligible to work in U.S. without restrictions for any employer at any time; be able to pass a drug screen and background check. California applicants: Please Click Here for CA Employee Privacy Policy. About Transdev Cities, counties, airports, companies, and universities across the U.S. contract with Transdev to operate their transportation systems, maintain their vehicle and fleets, and deliver on mobility solutions. Transdev U.S. employs a team of 32,000 across 400 locations while maintaining more than 17,000 vehicles. Part of a global company, Transdev is a leader in mobility with operations in 19 countries, proudly operated by 110,000 team members from around the world. As an operator and global integrator of mobility, we are driven by our purpose. Transdev - the mobility company - empowers the freedom to move every day thank to safe, reliable, and innovative solutions that serve the common good. xevrcyc Find out more at or watch an overview video.

At LB&B Associates Inc., we provide diverse solutions to a wide range of customers-delivering excellence in Logistics Support, Mechanical/Electrical Maintenance, Base Operations Support Services, Training Maintenance, Refueling, and Facilities Operations & Maintenance. Our brand of service has set the benchmark for industry and customer satisfaction. LB&B Associates Inc. is currently seeking a full-time Custodian in Highgate Springs/Saint Albans, VT (Federal Buildings). Hourly pay rate: $21.00 per hour. Health & Welfare Pay: $8.50 per hour (up to 40 hours per week). This full-time union position offers vacation, sick leave, paid holidays in accordance with the collective bargaining agreement. Working Schedule: Monday through Friday 7:00am - 3:30pm. One weekend per month Sat/Sun 4 hours each day-rotational holidays. The candidate as needed will be scheduled to work at the Saint Albans, VT facility. Minimum (2) years' experience in general commercial or government building cleaning including sanitizing. Hard surface floor care - Floor care skills includes carpet cleaning, shampoo/extraction, vinyl/tiling treatment, use of high speed floor equipment, floor scrubbers, and working with all-purpose floor cleaning. Job includes general office cleaning, sweeping, vacuuming, mopping, dusting and removing trash/recycling from office areas. Cleaning and sanitizing office space, breakrooms and restrooms. The requirements listed above are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Employer is an equal opportunity employer and considers qualified applicants for employment without regard to race, color, religion, creed, sex, national origin, age, protected veteran status, disability status, ancestry, ethnicity, gender, gender identity, gender expression, sexual orientation, marital status, or any other protected factor by country, regional or local law. Please see job description.

Border Patrol Agent (BPA) - Experienced (GL-9 GS-11) NEW RECRUITMENT AND RETENTION INCENTIVES! Check out these higher-salaried federal law enforcement opportunities with the U.S. Customs and Border Protection. Your current or prior law enforcement experience may qualify you for this career opportunity with the nation's premier federal agency charged with securing our borders and protecting our country. You may qualify for these higher-graded Border Patrol Agent (BPA) employment opportunities if you have current or prior law enforcement experience. This experience could have been gained as part of a military police assignment or as a member of a state or local law enforcement organization. Look at the duties and responsibilities section below to see if you are interested in these federal law enforcement opportunities and review the qualifications section below to see if you are qualified. DON'T FORGET TO CHECK OUT THE INCENTIVES - SEE SALARY SECTION BELOW IMPORTANT NOTICE: Duty assignments available at the time of offer may include the Southwest Border, including prioritized locations. U.S. Border Patrol determines duty assignments at the time of offer based on operational needs, which may or may not align with candidates' first-choice preferences. Relocation may be required. The U.S. Border Patrol (USBP) offers those interested in a career in law enforcement an opportunity to work with an elite team of highly trained professionals whose camaraderie, pride, and purpose are hallmarks of their daily mission of protecting America. If you seek an exciting and rewarding job that provides excellent pay and exceptional federal benefits, now is the time to make your move. U.S. Customs and Border Protection (CBP) is hiring immediately for these full-time, career Law Enforcement Officer (LEO) opportunities. Salary and Benefits: Salary for newly appointed law enforcement Border Patrol Agents varies from: Base Salary: GL-9/GS-11 $63,148 - $120,145 per year Locality Pay: Varies by duty location. Overtime Pay: Up to 25% Duty location impacts pay rates; locality pay for federal law enforcement is higher in some locations than others. A fully trained BPA may be eligible for up to an additional 25% of base pay per the BPA Pay Reform Act of 2014. This is a career ladder position with a grade level progression from GL-9 to GS-11 to GS-12. You will be eligible for a promotion to the next higher grade level (without re-applying) once you successfully complete 52 weeks in the lower grade level. All Border Patrol Agents may select from an array of federal employment benefits that include health and insurance plans, a generous annual and sick leave program, and participation in the Thrift Savings Plan, a retirement plan that is similar to traditional and ROTH 401(k) offerings. *Recruitment Incentive* Newly appointed Border Patrol Agents (as defined in 5 CFR 575.102) will be offered up to a $20,000 incentive. The first $10,000 will be paid upon successful completion of the Border Patrol Academy, with the remaining $10,000 awarded for accepting a prioritized location. Prioritized locations include Sierra Blanca, TX; Presidio, TX; Sanderson, TX; Comstock, TX; Lordsburg, NM; Freer, TX; Hebbronville, TX; Ajo, AZ. *Retention Incentive* Newly appointed Border Patrol Agents may also qualify for up to $40,000 in additional incentives distributed over their first four years. Duties and Responsibilities: As a BPA, you will be part of our 60,000+ workforce that strives to protect the American people by safeguarding our borders, deterring illicit activity, and enhancing the nation's economic prosperity. Being a BPA makes you a valuable member of the Federal Law Enforcement Officer (LEO) profession. Typical assignments include: · Detecting and questioning people suspected of violating immigration and customs laws and inspecting documents and possessions to determine citizenship or violations. · Preventing and apprehending aliens and smugglers of aliens at or near the borders by maintaining surveillance from covert positions to include using infrared scopes during night operations. · Interpreting and following tracks, marks, and other physical evidence of illegal entry of persons or contraband. · Performing farm checks, building checks, traffic checks, city patrols, and transportation checks. · Patrolling the international boundary and coastal waterways using a variety of government assets such as vehicles, horses, vessels, watercraft, off-road vehicles, ATVs, snowmobiles, and motorcycles for the accomplishment of the USBP Mission. Qualifications: GL-9: You qualify for the GL-9 grade level if you possess one (1) year of specialized experience, equivalent to at least the next lower grade level, performing duties such as: · Performing physical searches of detained individuals, their vehicles, and their immediate surroundings for weapons, contraband, currency, and other evidence. · Apprehending, physically restraining, or working with law enforcement officials to identify or apprehend violators of state, federal, or immigration laws. · Proficient in the use of firearms, preparing investigative reports, serving court orders (e.g., warrants, subpoenas, etc.), and gathering evidence for criminal cases prosecuted through the court system. If you have previous or current law enforcement or military law enforcement experience, you may qualify at the GS-11 grade level. GS-11: You qualify for the GS-11 grade level if you possess one year of specialized experience equivalent to at least the next lower grade level, with the authority granted by the state or government to enforce laws, make arrests, and investigate crimes, performing primary duties in an official law enforcement capacity such as: · Utilizing intelligence information to track illegal operations, criminal activity, threats to our nation, and/or contraband while serving as a state, federal, or military law enforcement official. · Leading investigations of fraud, contraband, criminal activity, threats to our nation, and/or illegal operations to determine sources and patterns while serving as a state, federal, or military law enforcement official. · Apprehending violators of state, federal, or immigration laws by utilizing various forms of complex technology that include surveillance, detection, situation awareness systems, and/or communications equipment. The above experience will be applied in connection with the following: Make arrests and exercise sound judgment in the use of firearms; deal effectively with people in a courteous manner in connection with law enforcement matters; analyze information rapidly and make prompt decisions; or develop and maintain contact with a network of informants. There are no education substitutions for the GL-9 or GS-11 grade-level Border Patrol Agent opportunities. Other Requirements: Citizenship: You must be a U.S. Citizen to apply for this position. Residency: You must have had primary U.S. residency (including protectorates as declared under international law) for at least three of the last five years. Age Restriction: In accordance with Public Law 100-238, this position is covered under law enforcement retirement provisions. Candidates must be referred for selection to the Border Patrol Agent position before reaching their 40th birthday in accordance with Department of Homeland Security Directive 251-03. The age restriction may not apply if you are currently serving or have previously served in a federal civilian law enforcement (non-military) position covered by Title 5 U.S.C. 8336(c) or Title 5 U.S.C. 8412(d). Veterans' Preference: You may also be eligible for an excepted service Veterans' Recruitment Appointment (VRA). The age restriction does not apply if you are Veterans' Preference eligible. Formal Training: After you are hired, you will be detailed to the U.S. Border Patrol Academy in Artesia, New Mexico, for approximately six (6) months of intensive instruction in immigration and nationality laws, law enforcement, and USBP-specific operations, driver training, physical techniques, firearms, and other courses. Border Patrol work requires the ability to speak and read Spanish, as well as English. Border Patrol Agents will be provided training to become proficient in the Spanish language at the Academy. How to Apply: Click the Apply button on this site. You will be linked to the CBP Talent Network registration page. For Position of Interest, select Border Patrol Agent, and then complete the pre-screening questions. You'll then receive a link(s) to the BPA Job Opening Announcements (JOAs) on USAJOBS, the federal government's official employment site, to complete your application. Be certain to review ALL details of the job opportunity announcement and follow all instructions in the application process, including items (resume, transcripts, etc.) to submit. You will be evaluated based on your resume, supporting documents, and the BPA Entrance Exam. If you have questions about the application process, contact a recruiter through the U.S. Border Patrol page: careers.cbp.gov/s/usbp. NOTE: As a subscriber to the CBP Talent Network, you'll receive monthly emails with information about webinars, career expos, and future opportunities with CBP.

The Corrections Post-Secondary Education Initiative (CPSEI) is a federally funded program working to provide educational opportunities to incarcerated Vermonters and the staff at the Department of Corrections. We are looking for dynamic and engaging people who would like to be Academic Tutors for this program in the St. Albans, Newport, and Springfield centers. Duties and Responsibilities Provide inter/multidisciplinary support to individuals and small groups: * Support student growth, development, and proficiency with assignments and concepts in Math, English, Writing, and Research; * Refer students to additional academic supports and resources; * Support students to self-assess strengths and challenges; * Promote independent student learning. Support students in a manner consistent with the mission, purpose of tutoring, and desired outcomes for students: * Provide a safe, supportive learning environment; * Nurture holistic student development by promoting success in school and life; * Support student to identify learning strengths; * Facilitate student confidence to overcome challenges and value themselves as college-level learners; * Other duties as assigned. Supervision Received Supervision received from Associate Director | CPSEI. Senior Staff Assistant may oversee time entry. Functional supervision includes face-to-face and digital communication to: * Explore mentor strengths and create a framework to apply these skills in the CCV Corrections Education Peer Mentoring Program; * Explore professional needs and create a framework to develop best practices in the CCV Corrections Education Peer Tutoring Program; * Support professional development plan for 'life after CCV;' * Develop a unique plan to strengthen and expand resources; * Provide relevant training and support specific to the Department of Corrections and CPSEI/Corrections Education. Minimum Qualifications Essential skills, knowledge, and abilities for the position include: * Basic knowledge and demonstrated use of college-level writing and study skills; * Aptitude to work independently and as part of a team; * Comfort supporting students with diverse learning styles and abilities; * Passion to motivate and inspire students challenged by school; * Willingness to grow and develop as an educator. Compensation: Between $16 - $30 per hour and based on level of education completed. Any offer of employment is contingent upon the satisfactory results of a criminal background check.

Job Description: It's time to take your sales career to the next level. Every day you'll be at the center of it all. Your goal? Create meaningful connections with every customer, with your personalized sales expertise. Meeting sales targets and earning your commission happens with the power of AT&T's full suite of products at your fingertips - the latest devices and personalized services that bring friends, families and communities closer together. Let's talk about what to expect: On the sales floor, you'll use a consultative sales approach guiding customers through their options, this is where your drive and passion for helping people will really shine. You'll be a part of the community through events, filling online orders and making outbound calls to existing and potential customers. You'll work a schedule between 9am-9pm, including weekends, so you can be there when our customers need us. Monthly seniority-based schedules are available 2 weeks in advance. This is a fast-paced environment, being flexible and open to change will help you stay current with evolving tech and all the ways we work to meet customer's needs. Prior retail or customer-facing sales experience is a plus. No sales experience? We'll provide you with the tools, training and coaching needed to help you meet and exceed your goals! Our new Retail Sales Consultant's earn between $44,000 to $63,000, including hourly rate and our uncapped commission opportunities for our top sellers. Individual starting salary within this range may depend on geography, experience, expertise, and education/training. Salary range is dependent on if all sales goals are met and/or exceeded Joining our team comes with amazing perks and benefits: Medical/Dental/Vision coverage 401(k) plan Tuition reimbursement program Paid Time off and holidays (With some exceptions bargained employees qualify for one week of PTO after 6 months of service and 2 weeks after the first year). At least 6 company designated holidays and additional PTO (based on bargaining group to which you are hired). Sick leave Paid Parental Leave Adoption Reimbursement Disability Benefits (short term and long term) Life and Accidental Death Insurance Supplemental benefit programs: critical illness, accident hospital indemnity/group legal Employee Assistance Programs (EAP) Employee discounts up to 50% off on eligible AT&T mobility plans and accessories, AT&T internet (and fiber where available) and AT&T phone If you are considering jobs like Wireless Sales Consultant, Retail Associate, Retail Sales Associate, or Retail Team Member, this career move would be a great fit! At AT&T, the safety of our employees and customers remains our top priority. We are committed to following all protective and safe-distancing guidelines required by local & state authorities in response to COVID-19. Ready to join our sales team? Apply today. ConnectingOurCommunities Weekly Hours: 40 Time Type: Regular Location: S Burlington, Vermont It is the policy of AT&T to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, AT&T will provide reasonable accommodations for qualified individuals with disabilities. AT&T is a fair chance employer and does not initiate a background check until an offer is made. d24ad0b8-823f-4e68-a892-2986ccdf7392

Healthy Kids Programs is hiring staff for our After School Program for the 2025-2026 school year. JOB STATUS: Part-time, non-exempt POSITIONS AVAILABLE: Childcare Program Staff PAY: $14.42 per hour HOURS: 3:00 - 6:00 pm The After-School Program team is responsible for: Facilitating hands-on activities following the Healthy Kids Curriculum which includes fitness, STEAM, academic, art, and other group activities as well as homework assistance. Providing a safe, healthy, clean, and fun environment and acting as a positive role model for children in the program. Reporting to the program ready to work at designated times and be prepared to stay until the last child leaves the program. Communicating daily with parents and family members via the Playground App. Observing and following state guidelines, Healthy Kids Extended Day Program policies, and host school policies. Certain positions may also perform management functions such as accurate attendance records, registration, and staffing. Requirements MINIUMUM QUALIFICATIONS: 18 years or older and hold a High School Diploma or equivalent. Preferably 1 year of experience working with kids under 13. Medically cleared of any communicable diseases including TB. Must be warm, friendly, and upbeat. Exceptional people skills, professional, reliable, and prompt. Physically able to bend, stretch, lift, carry (up to 50 lbs.), and do whatever it takes to keep up with the children PART-TIME BENEFITS: Employer Paid Childcare - Available for school-age children (ages 5-13) enrolled in our program, on the days you work. Telehealth Benefits Vision Insurance Dental Insurance AFLAC Supplemental Plans 401(k) for eligible employees Paid Sick Time Off On-Demand Pay Career Development Growth Opportunities WHO WE ARE: Healthy Kids is not just another childcare provider. We are Inc. 5,000's fastest-growing provider of Early Learning, Before and After School, and Summer Camp Programs with over 100 locations and growing. We are a certified benefit corporation on a mission to reinvent accessible and affordable childcare for today's families and create opportunities for our team to do what they love (and feel valued while doing it). Our programs empower working families, create a safe and nurturing environment for childhood development, and ensure that every child has the foundation they need for a bright future. Join our award-winning community and dive into a world of excitement, growth, and endless possibilities. Check out what it's like to work with us at *********************************************** Healthy Kids is dedicated to creating a workforce that promotes and supports diversity and inclusion. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Healthy Kids Programs makes hiring decisions based solely on qualifications, merit, and business needs at the time. For more information, visit: healthykidsprograms.com Salary Description $14.42 per hour

This is a Computer Field Technician Position doing hardware repairs and installations on laptop and desktop units. You must have prior experience with laptop and desktop hardware. As part of your onboarding, you will be certified in Dell and Lenovo. All certifications are free to you. Job Details This is a 1099 Contract position. Call volume varies but is typically between 2-5 calls per day. Pay is based on the number of calls completed. Pay starts at $35 per ticket. You will be completing hardware part replacements for Dell and Lenovo warranty services. Pay period -every Friday after the first week of completing tickets. You must have a reliable form of transportation to run these calls. You must have access to a computer and the internet to log onto your portal. Tickets are run Monday through Friday. You must be able to log into your tech portal every workday by 9 am to accept, code (update status), and map out your calls. You will be responsible for contacting your customers and confirming a window to go onsite to complete the service. Parts will be provided for you by the manufacturers. They are typically held at FedEx for you to pick up in the morning. You will be provided with shipping labels and materials to return the removed parts.

is available upon request La version de esta posicion esta disponible en Español si es requerida Join Our Mission - Be a Vital Part of Something Bigger BHSN, one of the fastest-growing organizations providing whole-person care in the region, is in search of a detail-oriented and highly organized Administrative Assistant to support our Breakthrough II Residential Programs. This role plays a critical part in improving the daily operations of our Apartment Treatment Program and Community Residence by ensuring program compliance, smooth administrative processes, and accurate documentation to support quality care. Your Role at BHSN: The Administrative Assistant provides essential administrative support for the Breakthrough II Residential Programs. Responsibilities include managing Medicaid eligibility checks, maintaining organized resident records, assisting with audit preparation, supporting financial processes, and ensuring compliance with regulatory requirements. This position requires strong attention to detail, multitasking skills, and the ability to work both independently and collaboratively to support program success. Work Schedule & Location: Monday - Friday, 4 hours a day What You'll Do: Run EPACES on all recipients monthly to ensure Medicaid is active. Set up and maintain residential charts, including Medicaid documentation, upon admission and annually thereafter. Assist with preparation for audits and maintain accurate program documentation. Record and maintain minutes for staff meetings. Communicate with funding sources (e.g., Social Security Administration, County DSS, NYS Office of Temporary Disability Assistance) to resolve funding issues and maximize revenue collection. Review and submit Department of Social Services vouchers for timely payment. Review resident PNA/Food ledgers for accuracy and submit documentation to Finance. Assist with preparation of deposits and submission of financial documentation (receipts, check requests, purchase orders, petty cash reimbursements, etc.). Obtain and maintain monthly safety sheets for all units, review for completeness, coordinate follow-up actions, and document resolution of deficiencies. File and maintain residential documentation in an organized manner. Participate in meetings as requested. Perform additional duties within the scope of the job description. Comply with all BHSN and regulatory policies and procedures. What We're Looking For: Knowledge of the mental health system and funding resources. Strong attention to detail with the ability to multi-task effectively. Excellent interpersonal and communication skills. Proficient in Microsoft Excel and Word; database experience preferred. High School Diploma or equivalent required. Valid NYS driver's license for potential local travel. Flexibility to adjust work schedule to meet program needs. What's in it for you? Generous benefits, including personalized health coverage, paid time off, and holiday pay Working within our community, making a real impact, working alongside passionate colleagues Accessible leadership team, coaching for your growth, and ample training opportunities As a rapidly growing organization, there are endless opportunities to grow within the organization Community discounts, loan forgiveness & more JOIN A WORKPLACE WHERE YOU BELONGBHSN is an Equal Opportunity Employer and champions Diversity, Equity, and Inclusion across all levels of the organization. We are committed to ensuring every team member can be their authentic self and thrive both personally and professionally.We consider all qualified applicants without regard to race (including traits historically associated with race such as hair texture and protective hairstyles), ethnicity, color, creed, national origin, gender identity or expression, sexual orientation, age, disability, marital or familial status, military or veteran status, genetic predisposition or carrier status, arrest or conviction record, domestic violence survivor status, reproductive health decisions, citizenship or immigration status, or any other factor protected by law.

The Advocacy & Resource Center is seeking a dedicated and organized professional to join our team as a Program Coordinator. This full-time position plays an essential role in supporting individuals receiving services by developing, maintaining, and coordinating person-centered habilitation plans. Responsibilities include: Meeting with individuals receiving services to support goal development and promote personal growth and independence Developing new habilitation plans and updating existing plans in accordance with agency standards and regulatory requirements Ensuring plans are accurately implemented and aligned with individual needs and outcomes Communicating plan updates and changes to relevant staff and departments Maintaining clear, accurate documentation and records Supporting collaboration between individuals, staff, and service providers Candidates who are new to writing habilitation plans are encouraged to apply. Training will be provided for the right candidate. Requirements: Bachelor's Degree in Psychology, Human Services, or a related field (required) Minimum of one (1) year experience working with individuals with intellectual and developmental disabilities Strong written communication and organizational skills Ability to work independently and manage multiple priorities Clean, valid New York State Driver's License

TITLE: Cook PURPOSE OF THE POSITION: The primary purpose of this position is to correctly and quickly prepare food orders placed by the customers; to ensure pizzas and other baked food products coming out of the oven have been prepared according to the customers' orders; separate and organize all items for each individual order; separate orders based on whether the product is for dine-in, carryout, or delivery customers. Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room. Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones. This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members. I. PRE-OPENING Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time. This includes these processes: A. Turn on equipment used in the preparation of products, for example, the dough proofer. Review the prep list prepared by management to determine how much of each item needed will be prepared for the day. B. Person responsible for this position will also turn on all equipment used in the kitchen for preparing customer orders. C. Prepare sauce for pizzas following standard recipes. Sauce is prepared in five gallon buckets. When completed, a full bucket of sauce weighs about 30 pounds. Pizza sauce is stored in the walk-in. D. Prepare dough for different types of pizza crusts following the job aids posted in the restaurants. E. Other items are prepared as called for on the prep list following standard recipes and procedures. Items, once prepared, are stored in the walk-in refrigerator. F. Operate computer system to take orders. II. OPEN HOURS A. When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders. This includes such items as pasta, garlic bread, sandwiches, wings, breadsticks and pizzas. This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time. B. The process of making a pizza involves these integral steps: 1. Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it. 2. Select the correct type of dough needed to fill the order. Dough may be kept in a number of places. It may be under the maketable or in the reach-in cooler or in some other designated place. 3. Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer. 4. Place the pizza in the oven for baking. Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt. The items proceed through the oven and emerge from the other end baked. Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven. 5. From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted. 6. Other items as ordered by the customer are prepared following standard written recipes and procedures. 7. Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked. 8. Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout. C. Operate cash drawer as needed being sure to make change correctly. Assist customers by taking order either over telephone or at front counter being sure to follow prepared script. Enter order into the computer system. D. As needed, while open for business, the person responsible for this position restocks the make table and cut table. Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment. III. CLOSING A. When the restaurant closes, the person responsible for this position cleans up and closes down their work area. This includes these integral steps: 1. Clean out the reach-in cooler using hand towel and soapy water. 2. Clean top and front of oven using hand towel and soapy water. 3. Cover all food items with clean stainless steel cover(s) or plastic cover. 4. Clean all stainless with hand towel and soapy water. 5. Clean out the inside of make table. NON-ESSENTIAL: The following are job functions customarily performed by the person responsible for this position, but are not considered essential functions. A. Arrange work area to make pizzas. This includes these integral steps: 1. Preparing meat mix and veggie mix. This is a particular combination of ingredients. 2. Filling the make table with sufficient stock for the anticipated business. Many different items are kept on the make table. 3. Bringing pre-panned pizzas up to the make table to prepare for topping. 4. The area where this work is done is in full view of the customer. As such, this area needs to be kept clean as the work is in progress. B. Responsible for cleaning all equipment used in prep work. This includes cleaning and organizing shelves in the walk in refrigerator. C. When needed, person performing this position will be required to respond to customer at the carryout counter and drive-thru window. Locating orders. Cashing out customers' tickets in computer. Verifying order and thanking customers. D. At the end of the shift, but not at closing time, the person responsible for this position has certain assigned clean-up and restocking responsibilities. The make table, work area, and other areas in the restaurant are cleaned and prepared for the next shift. This includes these steps: 1. Sweeping and mopping floors. 2. Refilling the make table, reach-in cooler and walk-in refrigerator. 3. Cleaning the make table and reach-in cooler. E. Prior to closing, the person responsible for this position cleans and prepares the work area for closing and for the next day's business. This involves these steps: 1. Sweeping and mopping floors. 2. Refilling and restocking items on the make table. 3. Break down and clean the make table. 4. General cleaning throughout the area as in steps 1, 2, and 3 above. 5. Break down and clean the wing fryer, cut table and other equipment used in the production of food for customers. 6. Wash dishware, glassware, silverware, pans, and utensils used in preparing and serving food to customers. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A. Be able to perform or learn to perform the essential functions of the position, and do so at an acceptable pace. B. Mental alertness/intelligence. Position involves tracking the progress of items as they are being prepared; and quickly and accurately determining flow of products out of the oven. At times these responsibilities are performed by one person without supervision or assistance. As many as 25 to 35 pizza and other food items may be baking at one time. Must possess sufficient mental ability/intelligence to work effectively without supervision or assistance and to perform the job functions in a consistent and reliable manner. C. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting. Must be able to lift 15 pound boxes of cheese and 40 pound cases of wings (4, 10 lb. bags). 2. Bending and stooping. Must be able to stoop down and bend over to stock items stored in reach in refrigerator or under the maketable. 3. Standing/walking. One hundred percent of on job time is spent standing and walking. 4. Seeing/vision. Must have sufficient visual ability to read written instructions, prepare food items, and maintain clean area. 5. Hearing. Must possess sufficient hearing capacity to respond to verbal orders and instructions from supervisor or co-workers. Must be able to hear customer orders as given over the phone. 6. Speaking/verbalizing. Must be able to provide verbal information to co-workers and supervisors as to status of orders, materials needed to fill orders, problems or difficulties that may arise as the job is in progress. Must be able to verbalize order instructions to customers. 7. Hand/eye coordination and manual dexterity. Position involves manually preparing food products for customers following exact weights and measures according to company specification, while as many as 25 to 30 orders are waiting to be prepared. Order tickets are identical in color, size and shape, which reduces visual cues for distinguishing between colors. 8. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. 9. Reaching. Position involves reaching into oven to extract product, reaching over head to obtain boxes and other items. D. Reading. Must be able to read at a sufficient level to follow written directions for product preparation, recipes, and comprehend simple written commands. E. Self-control. Must be able to work under conditions of extreme stress due to pressures from volume of business, time and variety of orders, while maintaining self-composure and interacting effectively with co-workers and supervisors. EQUIPMENT USED: "Pizza Wheel". This is a device with a wooden handle and a round stainless steel blade similar to a wheel that is used to cut certain types of pizzas. "Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza. "Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table. "Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer. "Oven". A power driven device operating at high temperatures used to bake food products. "Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit in which panned dough is placed to obtain the correct rise in the dough. "Three Compartment Sink". A stainless steel sink, separated into three compartments to wash, rinse, and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Portion Cups". These are volumetric cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Pan Separators". These are metal or plastic items, round in shape, of varying diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage. "Dough Perforator". This is a tool consisting of a handle attached to a small wheeled drum that is dotted with plastic protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough. "Pan". A round metal device with a raised edge for holding dough prior to topping and baking. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside. "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products. "Reach in". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access. "Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to scrape the make table/cut table surfaces off for cleaning. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. "Kitchen Utensils". Such as knives, spoons, spatulas, etc. "Miscellaneous Items". Such as carryout boxes, delivery pouches, hand towels, etc. "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area. This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.