Job Opportunities API

Buffet Captain Job Description • Set up the prep area and all equipment needed to prep vegetables for the make table. • Accurately prep all vegetables for the make table, making back-ups, rotating and storing all prepped items. • Check the Pull/Thaw Chart and rotate foods out of the freezer into the walk-in that are needed. • Check Make Table Prep Chart and ready the make table or today's sales - prepping all meats. • Equipment: • Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety, hot-wells, buffet warmers/lamps, oven and soup wells • Maintains a clean and fresh buffet with plenty of variety • Labels, stores and rotates product correctly on buffet (pizza, pizzerts, pastas, soups) • Maintains buffet bar cleanliness and organization: Job Requirements • Has a neat, clean appearance • Follows directions • Demonstrates guests focus • Demonstrates teamwork • Communicates to Cut and pack, Make table, Management and guests • Follows "clean as you go" policy • Keeps work area organized • Knows how to manage buffet (number of pizzas in oven per number of customers to keep from running product) • Adheres ,to food quality standards (freshness, temperature, taste, appearance) by following portion control chart & buffet rotation chart. • Understands FIFO rotation Cut Pack Job Responsibilities • Follows all safety and sanitation procedures • Follows “clean as you go” policy • Keeps work area organized • Equipment: • o Start –up/Assembly , Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety • Has sampled all products and can describe products • Can identify product abbreviations, plate presentations, product descriptions, and key ingredients for all products • Knows primary duties • Cut and Pack all Dine Inn orders, buffet, and delivery • Demonstrates a sense of urgency • Can explain importance of minimizing waste and Food Cost • Completes side work duties • Opens and closes station correctly (open, mid-shift, close) • Knows additional responsibilities during slow times and mid-lunch dinner Job Qualifications • Has a neat, clean appearance • Follows directions • Demonstrates guest focus Pizza Maker Job Requirements • Equipment • Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety Equipment • Make-Table, Fryer, Tilt Kettle/Pasta Machine, Warmer etc • Understands all Portion Control Charts, full and add portions • Makes all Pizzas correctly by following portion control chart • Uses scales for all portioning • Knows all product abbreviations, can read guest checks and/or POS monitors • Follows Buffet Rotation Chart • Follows correct baking procedures • Produces consistent products • Demonstrates a sense of urgency • Knows and prepares all specialty items: • Pizzerts® • Stromboli • Pasta • Sandwiches • Appetizers • Knows Shelf Life of products and/or where to locate • FIFO, flip and fill and restocking products • Prep/label item correctly (vegetable, taco meat mix, pastas, sauces, Pizzert Mix®, etc.) • Can explain importance of minimizing waste and Food Cost • Completes side work duties • Opens and closes station correctly Job Responsibilities • Has a neat, clean appearance & in dress code • Follows directions • Demonstrates guest focus • Demonstrates teamwork • Follows all safety and sanitation procedures • Washes hands regularly • Follows “cleans as you go” policy • Keeps work area organized Dough Maker Job Requirements • Equipment • o Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety Equipment • Knows dough quality and discard/alerts manager of issues • o Thin Dough: • Minimum of 15 minutes proof, maximum 2 hours • Knows bad dough (expired, rolled properly, etc) • o New York Dough & Italian Dough • Follows and observes shelf life (24 hours for NY & 48 hours for Italian) check labels • Rotates product in Walk-In cooler correctly • Understands tempering process of dough • Understands proper procedure for making all dough types • Understands post mix preps • Knows proper weights of all dough • Can properly calibrate dough roller for each dough type • Can properly roll a medium and large Thin • Can properly roll a medium and large New York • Can properly roll a medium and lager Italian crust • Understands how to read par charts • Labels all dough properly • Produces consistent products • Demonstrates sense of urgency • Knows Shelf Life of products and/or where to locate • Completes side work duties • Opens and closes station correctly • Is able to explain the importance of having a correct post mix temperature Job Responsibilities • Has a neat and clean appearance • Follows directions • Demonstrates guest focus • Demonstrates teamwork • Follows all safety and sanitation procedures • Washes hands regularly • Follows “clean as you go” policy • Keeps work area organized