Trabajos kitchen manager en Wisconsin

Overview: Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees: • Comprehensive Benefits Package - Medical, Dental, and Vision, • Free Telemedicine Services on Day 1*, • Paid Holidays & Vacation, • 401 (k), • Get paid when you need it with PNC EarnedIt, • Financial Wellness Support from PNC Workplace Banking, • Free Prescription Discount Program, • Employee Assistance Programs, • Training & Development Opportunities, • Employee Recognition Programs, • Employee Stock Purchase Plan, • Nationwide Transfer Opportunities Benefits Link: or copy this link: *Not available in AR. Responsibilities: The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. • Lead and support the food service team to meet quality and safety standards., • Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.., • Conduct staff training, quality control, and in-service sessions; perform roles of dietary aide, cook, and dishwasher as needed., • Communicate directives from client managers, building occupants, and administrators to HCSG staff effectively., • Use protective gear, ensure safe mixing and use of cleaning solutions, and report equipment needs or malfunctions promptly., • Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment., • Maintain consistent attendance, punctuality, and timely completion of tasks., • Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests., • All other duties as assigned. Qualifications:, • Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred., • Two years of experience in quantity food production/service and personnel supervision preferred., • Certified Dietary Manager (CDM) certification preferred (or as required by state and county law)., • Must obtain Food Protection Manager (FPM) within the first 14 days of employment, • Must obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment., • Strong written and verbal communication skills., • Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks., • Compliance with COVID-19 vaccination policies, • Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods., • Must be able to perform routine, repetitive tasks continuously., • Must be able to work around food and cleaning products., • Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting., • May be required to complete an approved sanitation and safety course., • Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement: HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Job Description Manager in Training helps oversee in-store operations alongside the General Manager. The position plays a major role in ensuring the store is in exceptional order and that all employees are performing duties properly and efficiently. Manager in Training must lead by example and execute systems and procedures with 100% integrity. As a leader, your attitude needs to be enthusiastic, friendly, and positive, and follow all guidelines and initiatives outlined in the \line employee\ description. Requirements: • Be energetic, hard-working, and ethical, • Ability to understand and adhere to all company policies and procedures, • Commitment to learning, • Have strong desire to work as a Team Player, • Flexibility to work day and nights shifts, weekends, and holidays, • Ability to stand for long hours at a time and work in a fast-paced environment, • Positive attitude and commitment to customer satisfaction, • Ability to lift 40 pounds, • Greet customers, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions about the menu., • Input orders into a point-of-sale system and accept payment using a credit card reader or cash register, calculating change accurately and quickly as required., • Work together with the line team to prepare cold and hot subs to customer specifications, while following cooking instructions, safety procedures, and sanitary requirements., • Use specific kitchen machinery such as knives, grills, slicers, etc., • Ensure restaurant cleanliness daily by clearing and wiping tables, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms., • Communicate effectively with team members and management to create work schedules, train new employees, and resolve any interpersonal issues as needed., • Handle customer concerns and complaints professionally and calmly to resolve problems according to Jersey Mike's standards and policy. Pay: $17 - $19 / hour Benefits: • Paid time off, • Health insurance, • Dental insurance, • Vision insurance, • 401(k) matching

The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. • Prepare quality food and baked goods according to a planned menu, • Prepare a daily report that verifies transactions, • Understand what is inclusive of a meal, • Ensure storage of food in an accurate and sanitary manner, • Serve food according to meal schedules, department policies and procedures, • Use and care of kitchen equipment, especially knives, • Timely preparation of a variety of food items, beverages, and, • Add garnishments to ensure customer happiness and eye appeal, • Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment, • Adhere to all food safety regulations for sanitation, food handling, and storage, • Adhere to the uniform policy, • Connect with the Manager daily to understand and accurately prepare menu for the day, • Supervise the food temperature requirements, • Maintain a clean and organized work and storage area, • Scrub and polish counters, clean and sanitize steam tables, and other equipment, • Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing, • Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion, • Perform other duties as assigned including other areas in the kitchen, • This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Food Service Certificate as needed, • Sufficient education or training to read, write, and follow verbal and written instructions Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Company Description We are Burlington’s #1 place for Sports with 11 TV’s, 9 Pool Tables, Dart Board, Big Buck Hunter, Golden Tee, and Pinball! With 12 Beers on Tap, expansive liquor selection, and our sports themed menu, we are sure to please everyone! Role Description This is a full-time on-site role for a Kitchen Manager located in Burlington, WI at The Breakaway Restaurant & Pool Hall. The Kitchen Manager will oversee day-to-day kitchen operations, including supervising kitchen staff, ensuring high food quality standards, managing inventory, and ensuring compliance with food safety and health regulations. Responsibilities also include menu planning, food preparation, and maintaining a clean and efficient kitchen environment to deliver an exceptional dining experience for customers. Qualifications • Proficiency in Food Preparation and Cooking techniques, • Expertise in managing Food & Beverage operations and maintaining high Food Quality standards, • Experience in Culinary Management, including team leadership and inventory control, • Strong organizational skills and ability to work in a fast-paced environment, • Knowledge of health, safety, and sanitation regulations in the food industry, • Effective communication and team collaboration abilities, • Previous experience in a kitchen management role is preferred, • Culinary degree or relevant certification is a plus

Summary Connect Search is recruiting for a Administrative Assistant / Office Manager / Receptionist for a client on the West Side of Madison WI. This role offers bonus opportunities and a team oriented company culture. Location: Madison WI 53717 Compensation: $50,000 - $60,000 + Bonus + 7% retirement contribution Benefits: Medical (fully paid HC premiums for the employee), dental, vision coverage Responsibilities • Provide direct administrative support to upper management, • Help with FINRA compliance, • Operate receptionist software to answer, screen, forward calls and take messages., • Greet persons entering establishment, determine nature and purpose of visit, and direct or escort them to specific destinations., • Collect, sort, distribute and prepare mail, messages and courier deliveries., • Maintain document inventory, • Maintain postage meter and overnight envelopes, • Responsible for ordering all office supplies and forms, • Maintain kitchen area –ordering and stocking supplies Qualifications • Prior experience within the financial services, banking, investment, or other relevant industries., • Proficient in Microsoft Outlook, Word, and Excel.

Purpose: • Supervision of Maintenance Crew and to make sure all equipment and tools are kept up., • Upkeep and maintenance of production building to include all electrical, air conditioning and mechanical equipment., • Upkeep and maintenance of warehouse building to include all electrical and mechanical equipment., • Maintain an ongoing inventory of parts for all production (manufacturing) machines., • Appropriate storage and display of equipment, tools, machine parts, and kitchen tools—utensils., • Conduct and document monthly safety meetings., • Set up of all equipment is satisfactory., • Responsible for reporting any food safety and quality problems to the proper corrective action supervisor., • Member of the HACCP, SQF Food Safety, Regulatory Team. Qualifications • Skills: Direction, leadership, supervision, planning., • Degrees: Not required., • Abilities: Work in teams, perform maintenance activities, mechanical knowledge, guide and manage personnel activities, planning and supervision of operations.

Pizza Hut - Waunakee 040694 is looking for a full time or part time crew member to join our team in Waunakee, WI. As a Pizza Hut - Waunakee 040694 crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Pizza Hut - Waunakee 040694 -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Pizza Hut - Waunakee 040694. Apply now!

TITLE: SERVER PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members. I. CLEANING AND PREPARING DINING ROOM. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits. A. Servers check sections in the dining room for readiness for customers. B. Ensure that tables, booths, and chairs are clean. C. Clean dining room windows and carpet. D. All tables must have one placemats for each seat. For example, 4 placemats on the table at a 4-top booth. E. All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean. F. All tables must have correct condiments, and paper towels. Condiment containers must be clean and full. II. SEATING CUSTOMERS. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables. A. Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional. All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard. B. Determine how many customers are in the party, and which server's section is next in the rotation. C. Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment. Also, consider special needs of groups with children who may need highchairs or boosters. D. Escort customers to the table, walking at a casual pace, not rushing the customers. E. On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal. F. Deliver menus to the customers and inform them that their Server will be right with them. III. GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS. When customers are seated in a Server's section: A. Servers will greet his/her tables within 2 minutes of the customers being seated. B. Bring all serviceware to the table when you greet your customers at the table. C. Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders. D. Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu. Write down appetizer order. E. Enter appetizer and beverage orders into SUS, the Point of Sale system. F. Prepare beverages, and deliver beverages, on tray, to customers' table. G. A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks. Serving drinks must be done within 3 minutes after taking the order. H. Suggestively sell specialty pizza and other menu items to customers. Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share. I. Enter entree orders into SUS, the Point of Sale system. J. Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives. K. Prebus table of any dishes that the customer is finished with. L. Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest. M. Check back at the table to determine if everything is satisfactory and to sell additional food items. Prepare and serve additional food items. Prebus table of any dishes that the customer is finished with. N. As customers are close to completing their meals, suggest a cookie or Cinnastix to share. O. Enter dessert orders into SUS, the Point of Sale system P. Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return. Prebus table of any dishes that the customer is finished with. Q. Deliver any needed/requested packaging for leftover menu items. R. Servers deliver checks and process customers' payments rapidly, within 3 minutes. S. After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s). This involves clearing dirty dishes, silverware, etc. and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table. Clean booster chairs, and clean and reset high chairs. IV. Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders. VI. Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team. VII. Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized. VIII. At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including: - A. Ensuring that tables, booths, and chairs are clean. - B. Cleaning dining room windows and carpet - C. Ensuring that all tables have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth. - D. Making sure that tables have correct marketing materials, such as table tents. Clean or replace any that are not clean. - E. Verifying that tables have correct condiments, and paper towels. Condiment containers must be clean and full. IX. At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty. Items on this list include tasks such as: - A. Filling salad bar by prescribed method (in restaurants with salad bars.) - B. Restocking server station. - C. Cleaning shelves. Some are reached by use of a stepladder. - D. Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution. - E. Washing dishware as instructed. - F. Filling condiment shakers in assigned section or station. X. At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as: - A. Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield. - B. Vacuum any carpeted areas of dining room. NON·ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions. - A. Washing dishes with automatic dishwasher as instructed during cleanup times. - B. Mopping and other cleaning of other areas other restaurant. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A. Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace. B. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: 1. Lifting completed menu items, delivering them to tables, and serving customers. 2. Bending and stooping. Must be able to bend over to serve customers. 3. Standing and walking. The majority of on job time is spent standing and walking. 4. Must have sufficient visual ability to perform the essential functions of the job. 5. Must be able to communicate with supervisors, co-workers, and customers. 6. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. C. Self-control. Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors. D. Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner. EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays. "Point of Sale Computer''. Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table. where clean dishes air dry and are sorted for storage. "Pan Gripper''. This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area. This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

Taco Bell - Monroe is looking for a full time or part time crew member to join our team in Monroe, WI. As a Taco Bell - Monroe crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Monroe -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Monroe. Apply now!

Taco Bell - Schofield is looking for a full time or part time crew member to join our team in Schofield, WI. As a Taco Bell - Schofield crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Schofield -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Schofield. Apply now!

TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full 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.

About Kerry Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment. About the role Are you ready to take your culinary career to the next level? Well: you get to work with passionate and driven experts within the fields of flavors, meat ingredients, dairy, and bakery. In your role, you’ll be supporting chefs and scientist to deliver meaningful presentations internally and externally. As a unit supporting other businesses, we’re focused on performing with speed, service, and precision to cook up delicious ideas. You’ll be part of a team that is thrilled to be a force of change for the industry and that is willing to learn and collaborate in a highly focused environment. The Culinary Associate’s responsibilities will include raw ingredient inspections, maintaining culinary SOPs for 3 state-of-the-art kitchens, and supporting chefs and scientists in executing product cuttings and presentations. You’ll get to learn and collaborate with Michelin-background chefs in presenting breathtaking food and building Kerry’s culinary brand as best in the industry. Key responsibilities • Responsible for the appropriate handling and storage of all food and supplies; always follow SOPs regarding the proper techniques for food handling, • Always maintain a clean and sanitary workspace in the kitchen and dining areas following established schedules, prescribed methods, and established standards, • Adhere to safety procedures in operating kitchen equipment, • Promote team work daily, communicate and report problems and concerns to the Manager, • Maintain a safe environment by following Serve-Safe standards, • Support supervisor in maintaining adequate inventory of food and supplies, • Support multiple culinary teams and other applications teams in delivering product tastings and presentations attaining to the established SOPs, • Support the culinary team in procuring ingredients for cutting and presentations, • Learn and understand Kerry technologies to create delicious dishes, • BPS Culinary Degree or 4 years of relevant work experience, • Strong background in restaurant cookery and advanced culinary skills., • Proficiency at using Microsoft Excel, Word, and Power Point, • Basic understanding of food chemistry, • Would benefit from:, • Applicable food processing technology expertise., • Experience with ingredient supplier companies. The typical hiring range for this role is $75,602 to $123,432 annually and is based on several factors including but not limited to education, work experience, certifications, location, etc. In addition to your pay, Kerry offers benefits such as a comprehensive benefits package, incentive and recognition programs, equity stock purchase and retirement contribution (all benefits and incentives are subject to eligibility requirements). Kerry is an equal opportunity employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age disability, protected veteran status or other characteristics protected by law. Kerry will only employ those who are legally authorized to work in the United States for this opening. Any offer of employment is conditional upon the successful completion of a background investigation and drug screen. Additional information can be found at: Know Your Rights: Workplace Discrimination is Illegal (dol.gov). Beware of scams online or from individuals claiming to represent us. A Kerry employee will not solicit candidates through a non-Kerry email address or phone number. In addition, Kerry does not currently utilise video chat rooms (e.g., Google Hangouts) to conduct interviews. Refuse any request that asks you to provide payment to participate in the hiring process (e.g., purchasing a “starter kit,” investing in training, or something similar). Kerry will not ask you to pay any money at any point in the hiring process with the exception of reimbursable travel expenses. In addition, any payments made by Kerry will be from official firm accounts bearing the Kerry name.

Taco Bell - Saint Croix Falls is looking for a full time or part time crew member to join our team in Saint Croix Falls, WI. As a Taco Bell - Saint Croix Falls crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Saint Croix Falls -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Saint Croix Falls. Apply now!

Pizza Hut-Stoughton is looking for a full time or part time crew member to join our team in Stoughton, WI. As a Pizza Hut-Stoughton crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Pizza Hut-Stoughton -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Pizza Hut-Stoughton . Apply now!

Job Description Company Description Initial hiring pay range (based on location, experience, etc.): $20 - 20.75/ hour At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. Your Role at Raising Cane’s: The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane’s standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: • Purpose of the position:, • Ensures operations meet Raising Cane’s standards in all restaurant zones during a shift, • Acts as manager on duty and opens and closes the restaurant, • Manages cash handling and ensures accountability, • General to the role:, • Enforces Raising Cane’s policies and standards, • Executes shift management meeting Raising Cane’s operations and safety standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Directs crewmembers during a shift, • Provides exemplary customer service, • Utilizes reward and recognition program for the crewmembers in the restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.), • Ensures cleanliness of the restaurant and ensures the facility is in good working order Requirements for Success: • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and highly energetic with strong written and verbal communication skills, • Able to work effectively and efficiently both independently and collaboratively, • Able to recognize problems, set goals, execute and convert plans into action to solve problems, • Knowledge and skills in staffing, scheduling, people and cost management, • Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Must complete all required Raising Cane’s company training programs, • 1+ years of restaurant or retail management experience, • Must be 18 years of age or older All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Company Description Starting from $65,000 annually plus monthly training incentive of $1,500* *Pay is based on location, experience, and qualifications etc. *Monthly incentives after training vary and are based on restaurant profitability At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. Your Role at Raising Cane’s: The Restaurant Leader is responsible for strategic direction for their restaurant and must maintain operations standards and drive results through people development, sales and profit growth. This role is tasked with teaching, modeling and upholding Raising Cane’s culture standards for all crewmembers, customers and partners. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: Purpose of the position: • Ensures overall financial success of the restaurant and is responsible for forecasting and budgeting, • Ensures overall restaurant compliance to company standards, policies and laws, • Hires and terminates management-level crewmembers including status change and payroll process, • Creates crewmember work and training schedules, • Develops management-level crewmembers including performance management, • Acts as manager on duty, opens and closes the restaurant, manages cash handling, • Enforces Raising Cane’s policies and standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Deploys crewmembers during a shift and provides exemplary customer service, • Utilizes reward and recognition program for the crewmembers in the restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, timeclock overrides, etc.), • Ensures cleanliness of the restaurant and ensures the facility is in good working order, • Achieves and maintains training restaurant status, • Achieves “meets expectations” or better metrics in all crewmember and operations performance metrics Requirements for Success: • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and highly energetic with strong analytical, written and verbal communication skills, • Able to work effectively and efficiently both independently and collaboratively, • Able to recognize problems, set goals, create plans and convert plans into action to solve problems, • Able to measure performance, subjectively and objectively with a high level of emotional intelligence, • Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Able to manage all public dealings in a professional manner, consistent with Raising Cane’s policies and acts as a brand ambassador inside and outside the restaurant, • 5+ years of restaurant or retail management experience, • New restaurant opening and local restaurant marketing experience preferred, • Must be 18 years of age or older, • High school diploma or equivalent required, some college preferred All your information will be kept confidential according to EEO guidelines. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

LINE COOK 3% QUARTERLY ATTENDANCE BONUS HOURLY RATE: $17.00 The Brewhouse Inn & Suites/On Tap is looking for fun and outgoing people to work on our team as part time Line Cooks.We offer flexible work schedules, and for those interested, cross-training in a variety of positions and the opportunity to learn the hotel industry. Brewhouse team members are passionate about their work and also like to have fun! It's an "all hands-on deck" kind of environment to get our jobs done. Our company was also voted "Best Place To Work". If you want to have fun, be valued, and make a difference, apply today! As a Cook on our team, you will complete a variety of tasks which will include: * Work in designated station as set by Kitchen Manager or Lead Cook. * Able to organize the assigned work area and efficiently put away orders. * Able to produce quality product in a timely and efficient manner for guests, * Cook food according to recipes, quality standards, presentation standards and food preparation checklist. * Check supplies and prep lists and ensure all items are prepped in a timely fashion. * Communicate any assistance needed during busy periods and report any incidents to the Kitchen Manager to ensure optimum service to guests. * Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment. * Minimize waste and maintain controls to attain forecasted food cost. The position is ideal for someone with the following experience and qualities: * Previous experience as a cook. * Excellent customer service skills. * Excellent verbal and written communication skills. * Dependability and regular attendance. * Ability to work evenings and weekends. Why Work With Us at The Brewhouse? * 401K+ Match (up to 6%) * Employee Assistance Program * 9 Paid Holidays (When Worked) * Team Member Development & Training The Brewhouse Inn & Suites is owned and operated by Gorman & Company. Gorman is a trusted partner in the community, specializing in downtown revitalization, the preservation of affordable housing, workforce housing, and the adaptive reuse of significant historic buildings. Equal Opportunity Affirmative Action Employer

Job DescriptionDescription: Position: Service Technician HVAC-R Department: Service Reports To: Service Manager FLSA Status: Non-Exempt Experience Level: Experience Required Position Summary Come see what an employee family is all about as a Service Technician HVAC-R at Benedict Sales & Service! As a Service Technician at Benedict's, you can expect to perform an exciting variety of work such as maintaining, repairing, and installing refrigeration, HVAC, ventilation systems, and commercial food service equipment. We do it all but exclusively commercial, which means no residential work! Equipment you can expect to work on includes: refrigeration, air conditioning, electric motors, heating units, heat pumps, hermetic compressors, commercial furnaces, boilers, burners, intake and exhaust fans, economizers, humidifiers, capacity controls, semi-hermetic compressors, split systems, flame safeguard controls, air compressors, air driers, package units, ice machine equipment, tap line systems, and commercial kitchen equipment such as; dishwashers, ovens, brewers, and stovetops. This position does not have direct reports, primarily performs work independently with occasional team/group work environments and is under direct supervision. Essential Functions/Responsibilities • Troubleshoots, repairs, and makes modifications to commercial mechanical equipment., • Reads and understands technical drawings (e.g., blueprints, electronic/mechanical schematics) to repair/maintain equipment., • Troubleshoots complex problems with equipment where the repair is not immediately visible or obvious., • Maintains inventory of replacement parts and orders replacements., • Utilizes a computerized management system to accurately record work progress and history., • Provides department support through collecting payment for necessary customers prior to service being performed and directing payments to appropriate personnel in a timely manner for processing., • Sets and achieves individual goals and supports department goals by contributing to a team environment., • Safely operates and maintains a company vehicle, tools, and equipment. • Demonstrates effective communication, assertiveness, versatility, and follow-through in responding to customer needs., • Demonstrates effective communication, assertiveness, versatility, and follow-through in responding to customer needs., • Sets and achieves individual goals and supports department goals by contributing to a team environment., • Demonstrates professionalism, timeliness, accuracy, and projects a positive company image in all assigned duties., • Other duties as assigned by authorized personnel. Requirements: Education/Experience/Training Requirements • High school diploma or equivalent required., • Vocational/technical school training or apprenticeship preferred., • EPA Universal Certification required, • Valid class D driver’s license and commercial insurability required, • Excellent problem-solving, mechanical, and analytical skills., • Knowledge and understanding of commercial refrigeration/HVAC equipment., • Ability to perform effectively in a high-stress, fast paced environment, • Ability to plan, organize, and prioritize work tasks, • Ability to use power and hand tools., • Ability to use thermometers, pressure gauges, and other testing devices., • Ability to run copper piping and PVC., • Ability to read and interpret operation and repair manuals, schematics and mechanical blueprints., • Ability to follow instructions and meet deadlines., • Basic computer skills and ability to learn computer programs, • Ability to travel between job sites and work locations 100% of the time Ability to read, write and comprehend simple instructions, short correspondence, and memos. Ability to effectively present information in one-on-one and small group situations to customers and other employees of the organization. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Physical Demands Stationary Position: Must be able to maintain a stationary position for 2-4 hours while traveling between jobsites. Move: Continually required to walk inside and outside jobsites and other work locations. Operate: Frequently operates a commercial vehicle, power tools, and a mobile device. Occasionally operates a computer and other office productivity machinery. Repetitive finger motion, hand dexterity, outward and upward arm extension, and elbow bending is required. Ascend/Descend: Frequently required to ascend/descend stairs and ladders to access all areas of equipment and jobsites including rooftops. Positions self: Frequently required to bend, stoop and access small, confined spaces. Communicate: Frequently communicates with internal and external customers using spoken word and the ability to perceive the natural sounds of normal speaking levels. Must be able to exchange accurate information through oral and written communication and make fine discriminations in sound. Must be able to communicate information and ideas so others will understand. Observe/Inspect: Able to observe details at close range, distance range, peripherally and with the ability to adjust focus. Frequently utilizes visual acuity to operate vehicles, power tools & equipment and read technical information. Transport: Frequently required to lift/push/carry items up to 50 pounds, occasionally 75+ pounds. Exposed to: Occasionally works near moving mechanical parts. Frequently exposed to loud noise and vibration consistent with use of power tools and equipment. Frequently exposed to outside weather conditions. WHAT WE OFFER • Competitive compensation based on experience, • Medical, dental, vision and supplemental insurance offerings, • HSA (Health Savings Account), • 401K with employer match, • Profit sharing, • Year-round work, • Paid Time Off, • Weekly paycheck, • Company swag and uniform programs, • Educational assistance, • Employee support services, • Company provided cell phone for qualifying positions, • Company provided vehicle for qualifying positions, • Latitude to determine parts stocking for technician assigned service vehicles, • Electronic work orders/time entry system, • Experienced technician support team, • Continuous training & development Benedict Sales & Service, Inc., is a leading commercial mechanical contractor with operations throughout central and northern Wisconsin and eastern Minnesota. We are family owned and have been in business since 1938! We offer dynamic service and installation departments encompassing craftspeople in food service equipment, refrigeration, HVAC, metal fabrication, and beer/beverage systems all of which are supported by our experienced office support teams located in Altoona, WI, West Salem, WI, and Winona, MN! WHY YOU’LL LOVE IT HERE! At Benedict Sales & Service, we go the extra mile – to connect business to family. This is our purpose statement and standard of business; it’s who we strive to be day in and day out. Go the extra mile, might speak for itself, as we always want to go above and beyond the normal expectations. To connect business to family, speaks to how we go about our daily business. We need to always stay mindful of good business practices, but we strive to run those business practices through a family lens. We all want the best for our families, so why not conduct business in that same manner. Whether it is how we treat our staff or how we treat our customers, we want them all to know we have their best interests in mind as we strive to treat them like family. Benedict Sales & Service is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job Description Company Description Starting from $60,000 annually plus monthly training incentive of $750* *Pay is based on location, experience, and qualifications etc. *Monthly incentives after training vary and are based on restaurant profitability At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. Your Role at Raising Cane’s: The Assistant Restaurant Leader is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane’s standards and culture in all areas of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities Purpose of the position: • Hires and terminates all hourly, non-management crewmembers, • Owns the onboarding, status change and payroll process for all hourly crewmembers, • Creates crewmember work and training schedules, • Manages the performance of all hourly crewmembers (e.g. development, coaching, redirective communication and documentation, and other performance management tasks), • Acts as manager on duty and opens and closes the restaurant, • Enforces Raising Cane’s policies and standards, • Executes shift management meeting Raising Cane’s operations and safety standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Deploys crewmembers during a shift, • Provides exemplary customer service, • Utilizes reward and recognition program for the crewmembers in the restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.), • Ensures cleanliness of the restaurant and ensures the facility is in good working order Requirements for Success: • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and highly energetic with strong analytical, written and verbal communication skills, • Able to work effectively and efficiently both independently and collaboratively, • Able to recognize and analyze problems, set goals, create plans and convert plans into action to solve problems, • Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • 3+ years of restaurant or retail management experience, • New restaurant opening experience preferred, • Must be 18 years of age or older, • High school diploma or equivalent required, some college preferred All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

What are we looking for At Cosentino () we are looking for a Retail Sales Manager for our Distribution Center located in Milwaukee, WI , who will have the opportunity to work in a multinational environment, in full expansion, surrounded by numerous challenging projects that you can be part of. What you will do As a Retail Sales Manager, you will be responsible for our strategy and relationship with our clients, ensuring the sales and promotion of our Cosentino products. Acquiring new and maintaining current customers will be part of your responsibilities, as well as understanding what they are looking for to achieve their short-and long-term expectations to ensure delivery of the best of our services. You will serve as our client’s main point of contact, helping them to reach their goals and ensuring a continued, positive, and profitable relationship for both sides. To be a successful Account Manager with us you will work with different segments: Sales: • Develop and maintain current product knowledge to present to customers., • Present and sell company products and services to current and potential clients within the remodeling, home improvement, cabinet makers, builders, and fabrication, • Responsible for overall sales of the assigned territory Customer Service: • Ensure customers have adequate marketing materials to support sales, including samples, brochures, and other collateral supplies, such as display towers., • Manage customer relationships by resolving client concerns, ensuring customers are set up in CRM System, providing price quotes, scheduling weekly visits, etc., • Increase market share by elevating the number of displays and point-of-purchase materials within assigned territory. Business Intelligence: • Prepare action plans to identify specific targets and to project the number of contacts to be made., • Collaborate with Cosentino Corporate staff, Cosentino Center staff, and other Account Managers as needed to accomplish goals., • Work with General Manager and Sales Team to execute business strategy for all customer segments in the area (home centers, K&B, Fabricators, etc.). “Roles and responsibilities may evolve based on business needs; additional duties may be assigned without prior notice or consent.” What you need to succeed Professional Experience • 4+ years of sales or field merchandising experience, • 2+ years of proven capacity to interact with multiple levels within all faces with commercial industry projects. Knowledge • Experience with Customer database, Salesforce preferred., • Stone fabrication or distribution experience Academical Background Required: • High School / GED Desired: • Bachelor’s degree in Business or related field What we do offer You will join a company: • With an international mindset and presence in 100+ countries., • With an amazing growth story, sustained by an extraordinary innovation with products such as Silestone®, Dekton® and Sensa by Cosentino®., • In which you will be able to demonstrate your great sales set skills and grow your career in a challenging project. Wage Range: The annual Starting salary for this position is between $65,000 and to $75,000 annually + BONUS. This position is also eligible Potential Annual Award depending on individual performance and Company performance, in accordance with the terms of the Company’s plan. Factors which may affect starting pay within this range may include geography/market, skills, education, experience and other qualifications of the successful candidate. Benefits: The Company offers the following benefits for this position, subject to applicable eligibility requirements, including Medical, Dental, and Vision Insurance, Short-term and Long-term Disability and Basic Life and Supplemental Insurance. You will also be eligible to enroll in our 401(k) Retirement Plan, starting the first of the month. Paid time off: Vacation time will be accrued monthly and will be subject to change per the Company’s policy updates. 5 days of sick time. Full-time employees will receive 2 floating holidays to use each year. If hired after July 1, employees receive 1 floating holiday to use for that calendar year. The compensation and benefits information are accurate as of the date of this posting. The Company reserves the right to modify this information at any time, with or without notice, subject to applicable law. About Cosentino At COSENTINO, our purpose is to inspire People through innovative and sustainable spaces. We are the world-leading producer of architectural and decorative surfaces. Our products are designed to provide innovative and functional solutions for either home and business spaces, such as Kitchen and Baths worktops, outdoor open spaces, facades, etc. Innovation, sustainability, functionality, and beauty describe our value proposition to the different market stakeholders and end Clients. With a presence in more than 100 Countries and 5 continents, our business keeps growing consistently in all the geographies. as well as career opportunities for Talented people like you. Cosentino is an Equal Opportunity/Affirmative Action Employer and Prohibits Discrimination and Harassment of Any Kind: Cosentino is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at Cosentino are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, national, social or ethnic origin, sex (including pregnancy), age, physical, mental or sensory disability, HIV Status, sexual orientation, gender identity and/or expression, marital, civil union or domestic partnership status, past or present military service, family medical history or genetic information, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. Cosentino will not tolerate discrimination or harassment based on any of these characteristics.” -

Job Description Farm-to-Table; Ranch Manager Position Company Description: Coulee Connections is a private school that provides students with emotional, social skills training within a unique experiential educational system. We partner with over 20 area school districts, who refer special-education students (K-12) in need of developing and building their student-ready and learner skills. Our 23-acre Cedar Creek Ranch in Cataract, Wisconsin, serves as the backdrop for students to explore nature and integrate the science of life into hands-on activities, while also meeting educational standards and fostering a balanced connection with the natural world. Our school team utilizes an innovative, holistic, experiential approach to engage students in partnering with us on our life-affirming, collective-learning journey. The farm-to-table program works within our larger collective educational team that includes academic content in math, language arts, STEM, Body and Brain activities, outdoor wilderness/adventure, and recreational programming. To learn more about our Mission, visit our website: Position Summary: We are looking for a person who is deeply committed to sustainable agriculture and food justice and is energized by leading others on an experiential farm-to-table growth journey. This position requires an ability to lead and manage key aspects of our agricultural and animal management teams & processes, lead educational classes, family engagement activities, and coordinate programs offered to our public-school partners. The ability to bring creativity to the planning and coordination of farm-to-table student engagement with other program areas is a must. Our farm-to-table program includes a wide range of vegetable production, (greenhouse/outdoor gardens), for fresh use as well as preserving methods such as canning, dehydration, and vacuum freezing. Animal management and products from chickens, pigs, bees, sheep and alpacas. We plan student engagement across the continuum of farm-to-table process including planning, preparation, management, harvest & processing, sustainability, learning kitchen, product use and nutrition. This position requires enthusiasm for people, efficiency in organization, patience, willingness to delegate, and a sense of humor! Essential Duties & Responsibilities: Grow lots of nutritious and delicious food and plants, sustainably. Ranch Operations Management: 50% · Plan, develop, and facilitate “novice-friendly” farm-to-table programming, including team management, planning, scheduling, supply purchasing, staff and intern coordination, and daily program leadership and curriculum development. · Supervise completion of physical ranch work; manage the ranch support team with agriculture/animal management, property maintenance. · Manage/monitor expenditure of supplies in partnership with Director. · Schedule weekend ranch attendants to manage agricultural and animal care. Education & Community Engagement: 40% · Develop, coordinate & manage educational farm-to-table initiatives at Cedar Creek Ranch and La Crosse facilities. Responsibilities include developing curriculum, collaborating with educational team partners, preparing activities, purchasing supplies, and developing/utilizing educational materials. · Design and deliver farm-to-table programs for the 6-week summer school program. · Plan, Coordinate, and execute family engagement seasonal festivals and events and develop community-based events that enhance farm to table activities such as guest chef series. · Plan and coordinate programs offered to our public-school partners. · Track program metrics for organizational evaluation and development purposes and prepare regular reports on program performance. Collaborative Organizational Stewardship: 10% · Uphold staff expectations · Participate in site stewardship including house cleaning chores. · Participate in Cedar Creek Ranch – “CCR’s” annual “all hands-on-deck” activities & events. · Participate in staff development and work equity efforts. · Represent Coulee Connections at community meetings and partner network events. Professional Qualifications: · 2 -3 years of experience coordinating/implementing farm-to-table or related agricultural, food or nutrition education programming. · Strong interpersonal skills with the ability to manage teams, engage program participants, and collaborate effectively with staff, community partners, and external instructors. · Must exhibit a positive, and solutions-oriented attitude. · Comfortable working/teaching outdoors in a variety of weather conditions, including heat, cold, and light precipitation. · Ability to thrive in a fast-paced, dynamic environment while remaining flexible, organized, and calm under pressure. · Strong analytical mind, sound judgment, and problem-solving skills. · Proven ability to manage multiple priorities, meet deadlines, and manage concurrent projects and initiatives. · CPR and First Aid Certification – will provide training. · Successful completion of a criminal background check required upon hire. · Must possess a valid driver’s license. · Ability to work occasional evenings and weekends. Education and Experience: · Bachelor’s degree in a related field, preferably in Education, or equivalent professional experience. · Minimum 2 years of professional education experience, including curriculum development and program delivery to groups of diverse ages and sizes. · Experience teaching in non-traditional environments, such as farms, camps, nature centers, is strongly preferred. Physical Demands: · Must have the strength, stamina, mobility, and environmental tolerance to work on your feet for extended periods, walk long distances, bend, stoop, crouch, and climb and lift heavy objects 40+ lbs. in varied and at times demanding weather conditions. Compensation: This is a full-time salaried position, 40+ hour/week, some evening & weekend hours. Starting annual wage range is $48,000 - $55,000 (commensurate with experience). Benefit package includes Medical Insurance, 401k retirement plan, Short- and Long-Term Disability, Basic Life & AD&D Insurance, Accident; Cancer; Major Illness Insurance; Vision, paid PTO. Application Process: Application Priority Deadline: Monday, April 13th, 2026 - we will continue to accept applications until the position is filled. We believe that a diverse staff is essential to the successful pursuit of our mission. Coulee Connections is an equal opportunity employer and does not discriminate against any employee or applicant based on age, culture, ability, gender identity, national origin, race, religion, sexual orientation, veteran status, or any classification protected by federal, state, or local law. We encourage you to apply even if you are not an exact match for the position’s qualifications. We acknowledge that we are describing our ideal candidate for the position and are willing to consider the unique sets of transferable experiences and skills an applicant may bring. This position is open until it is filled. We will review applications as they arrive and will begin scheduling interviews starting Wednesday, April 15th. We will only consider COMPLETE APPLICATIONS. A complete application includes: 1. Cover letter that should include the following information: · What inspires you about this position and/or our organization’s mission? · What drew you to farming, and what motivates you to continue growing food? · What would it mean to meet one of our students or community participants on the ranch site “where they are at?” 2. What about your history, personality, experience, hobbies ... will be helpful in this role?, 3. What is your start date availability? What is your schedule availability?, 4. Résumé, 5. Three professional references with contact information Email your complete application in WORD or PDF format to: with the subject: Farm-to-Table Manager Application. You can email Matt or contact him at 608-519-5540 x 104 Company DescriptionCoulee Connections is a private school that provides students with emotional, social skills training within a unique experiential educational system. We partner with over 20 area school districts, who refer special-education students (K-12) in need of developing and building their student-ready and learner skills. Our 23-acre Cedar Creek Ranch in Cataract, Wisconsin, serves as the backdrop for students to explore nature and integrate the science of life into hands-on activities, while also meeting educational standards and fostering a balanced connection with the natural world. Our school team utilizes an innovative, holistic, experiential approach to engage students in partnering with us on our life-affirming, collective-learning journey. The farm-to-table program works within our larger collective educational team that includes academic content in math, language arts, STEM, Body and Brain activities, outdoor wilderness/adventure, and recreational programming. To learn more about our Mission, visit our website: Connections is a private school that provides students with emotional, social skills training within a unique experiential educational system. We partner with over 20 area school districts, who refer special-education students (K-12) in need of developing and building their student-ready and learner skills. Our 23-acre Cedar Creek Ranch in Cataract, Wisconsin, serves as the backdrop for students to explore nature and integrate the science of life into hands-on activities, while also meeting educational standards and fostering a balanced connection with the natural world. \nOur school team utilizes an innovative, holistic, experiential approach to engage students in partnering with us on our life-affirming, collective-learning journey. The farm-to-table program works within our larger collective educational team that includes academic content in math, language arts, STEM, Body and Brain activities, outdoor wilderness/adventure, and recreational programming. To learn more about our Mission, visit our website:

Taco Bell - Schofield is looking for a full time or part time crew member to join our team in Schofield, WI. As a Taco Bell - Schofield crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key – you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier – and more fun – with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Schofield -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Schofield. Apply now!

Taco Bell - Schofield is looking for a full time or part time crew member to join our team in Schofield, WI. As a Taco Bell - Schofield crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key – you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier – and more fun – with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Schofield -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Schofield. Apply now!

Schedule: PRN - as needed coverage No set hours or consistent days Our Supportive Living Coordinators work in our Supportive Living home to provide direct patient care to our adult residents. Spend your day supporting and assisting our residents with transportation to appointments, provide de-escalation skills, med management, promoting independent use of coping skills, and light housekeeping as needed. Job Duties & Responsibilities: Coordinator duties (under direction of manager/director) to include: • Assign household chores to residents., • Monitor resident's rooms for cleanliness., • Ensure that all residents are properly respecting and maintaining common areas (esp. kitchen, living room)., • Monitor that residents are following house rules including curfew/lights out hours., • Maintain an inventory of all household supplies (i.e. cleaning supplies, cooking utensils, furniture, household keys, etc)., • Prepare bedrooms for all new residents (i.e. clean linens, dresser drawers, bedroom cleanliness etc)., • Welcome and introduce new residents to all existing residents., • Review Program and House Rules with all new residents and ensure resident compliance with house rules., • Communicate in a culturally sensitive manner. Communication • Establish and maintain strong lines of communication with manager/directors related to residents., • Monitor the safety of the environment., • Maintain updated knowledge of policies and procedures for resident and employee safety, and emergency or evacuation plans., • Participate in fire drills, evacuations and emergency codes when circumstances exist., • Complete daily rounds for safety., • Monitor proper use and functioning of appliances and other household equipment., • Complete maintenance reports., • Complete the appropriate documents and Qstatim documentation with an employee or visitor has been injured and demonstrate appropriate response., • Maintain update knowledge in life-sustaining techniques and emergency first aid., • Maintain the safety and confidentiality of the resident. Attend and participate in mandatory staff meetings, in-services, MDI team meetings • Take personal responsibility to attend all staff meetings as directed by the manager/director., • When unable to attend, call the manager/director as soon as possible and make alternate arrangements to receive information shared at the meeting., • Maintain accurate records of in-services attended on the Staff Development Record. Participate in activities organized to ensure quality of services • Participate and aid in the identification of performance improvement projects for resident-related issues., • Interact with residents, family members, and significant others to reflect excellence in customer service. Monitor supplies • Monitor daily supplies and complete the appropriate documents to restock as necessary., • Obtain a signature from the manager/director for all supplies ordered. Additional Job Description: Please note if the selected candidate does not have required certifications, Rogers Behavioral Health will help to obtain. However, candidate must attend orientation in our Brown Deer, WI and Oconomowoc, WI campuses for a possible week and a half depending on which certifications needed. Education/Training Requirements: • Associate's degree preferred., • Must have experience in public or private institutional care for the type of population the residence serves., • Certified Peer Recovery Specialist certification is required within 30 days of employment start date, • NARCAN certification required during onboarding., • CPR certification is required to be completed within 30 days of employment start date., • Hold a valid Wisconsin driver's license and have a good driving record., • Successfully pass the Caregiver Background Check. Drivers License - Cert With a career at Rogers, you can look forward to a Total Rewards package of benefits, including: • Health, dental, and vision insurance coverage for you and your family, • 401(k) retirement plan, • Employee share program, • Life/disability insurance, • Flex spending accounts, • Tuition reimbursement, • Health and wellness program

Schedule: Part-time 30 hours/week Tuesday, Friday and Saturday 8:00 AM-6:00 PM Our Supportive Living Coordinators work in our Supportive Living home to provide direct patient care to our adult residents. Spend your day supporting and assisting our residents with transportation to appointments, provide de-escalation skills, med management, promoting independent use of coping skills, and light housekeeping as needed. Job Duties & Responsibilities: Coordinator duties (under direction of manager/director) to include: • Assign household chores to residents., • Monitor resident's rooms for cleanliness., • Ensure that all residents are properly respecting and maintaining common areas (esp. kitchen, living room)., • Monitor that residents are following house rules including curfew/lights out hours., • Maintain an inventory of all household supplies (i.e. cleaning supplies, cooking utensils, furniture, household keys, etc)., • Prepare bedrooms for all new residents (i.e. clean linens, dresser drawers, bedroom cleanliness etc)., • Welcome and introduce new residents to all existing residents., • Review Program and House Rules with all new residents and ensure resident compliance with house rules., • Communicate in a culturally sensitive manner. Communication • Establish and maintain strong lines of communication with manager/directors related to residents., • Monitor the safety of the environment., • Maintain updated knowledge of policies and procedures for resident and employee safety, and emergency or evacuation plans., • Participate in fire drills, evacuations and emergency codes when circumstances exist., • Complete daily rounds for safety., • Monitor proper use and functioning of appliances and other household equipment., • Complete maintenance reports., • Complete the appropriate documents and Qstatim documentation with an employee or visitor has been injured and demonstrate appropriate response., • Maintain update knowledge in life-sustaining techniques and emergency first aid., • Maintain the safety and confidentiality of the resident. Attend and participate in mandatory staff meetings, in-services, MDI team meetings • Take personal responsibility to attend all staff meetings as directed by the manager/director., • When unable to attend, call the manager/director as soon as possible and make alternate arrangements to receive information shared at the meeting., • Maintain accurate records of in-services attended on the Staff Development Record. Participate in activities organized to ensure quality of services • Participate and aid in the identification of performance improvement projects for resident-related issues., • Interact with residents, family members, and significant others to reflect excellence in customer service. Monitor supplies • Monitor daily supplies and complete the appropriate documents to restock as necessary., • Obtain a signature from the manager/director for all supplies ordered. Provide training to staff and community resources • Participate in new staff orientation/training., • Participate in outside marketing activities as directed by the program manager/director. Promote department goals and the mission of Rogers Behavioral Health • Communicate goals to fellow staff members., • Demonstrate measurable goal achievement., • Maintain department policies and procedures., • Include requirements and guidelines from external agencies (NARR), • Demonstrate understanding and support of NAAR, HIPPA, Emergency Medical Treatment & Labor Act (EMTALA), CFR (Code of Federal Regulations), and other regulatory agency compliance regulations, and comply with same., • Involve self in the learning and the application of standards relevant to the Residence., • Participate in in-services/seminars and other meetings to increase involvement and awareness of regulations., • Involve self in the education of other disciplines regarding the supportive living setting. Participate in committees, team meetings and team projects, as directed • Demonstrate punctuality and preparedness., • Demonstrate effective communication skills., • Demonstrate good organizational skills with agenda and minute preparation., • Contribute in a positive, solution-focused manner. Participate in the Rogers Operating System (ROS) • Gain understanding of the ROS process., • Apply the ROS model to your department's activities., • Participate in and/or create ROS teams that lead to improvement in other areas of Rogers Behavioral Health., • Educate and involve self to the system and the Residential Center's ROS plans. Conduct self in a professional manner • Demonstrate organizational skills that promote timely response to all inquiries and to project completion., • Communicate with all individuals in a positive and professional manner., • Attempt to resolve individual issues with peers in a positive, calm manner, with a focus on solution., • Communicate concerns and provide solutions for same., • Attend outside seminars to promote professional growth., • Demonstrate a positive and professional attitude toward parties outside Rogers Behavioral Health (patient families, visitors, vendors, etc.), • Comply with the Hospital's policies and procedures, including Human Resources, Infection Control and Employee Health policies and programs., • Project a professional image by wearing appropriate, professional attire. Additional Job Description: Please note if the selected candidate does not have required certifications, Rogers Behavioral Health will help to obtain. However, candidate must attend orientation in our Oconomowoc, WI campus for a possible week and a half depending on which certifications are needed. Education/Training Requirements: • Associate's degree preferred., • Must have experience in public or private institutional care for the type of population the residence serves., • Certified Peer Recovery Specialist certification is required within 30 days of employment start date., • NARCAN certification required during onboarding., • CPR certification is required to be completed within 30 days of employment start date., • Hold a valid Wisconsin driver's license and have a good driving record., • Successfully pass the Caregiver Background Check. Drivers License - Cert With a career at Rogers, you can look forward to a Total Rewards package of benefits, including: • Health, dental, and vision insurance coverage for you and your family, • 401(k) retirement plan, • Employee share program, • Life/disability insurance, • Flex spending accounts, • Tuition reimbursement, • Health and wellness program

Job Description Registered Dietitian, RD or RDN Location: Milwaukee, WI Hours: Monday - Friday, Part-time or Full-time available About Us: BSG is the premier leader in contracted housekeeping, laundry, and culinary services to medical and long-term health care facilities. Job Summary: The responsibility of the Registered Dietitian varies on the location of the contract. The RD/RDN is responsible for all assessments/evaluations, MDS and care plans for residents in our facilities. Must be familiar with the latest edition of the Federal Food Code and provides leadership to all departments to ensure local, state, and Federal regulatory compliance. Communicates well with Patients/Residents/Account Managers/Staff/and Regionals. Currently for one location, with a possible second. Responsibilities, Expectations and Functions: • Detailed orientated, well groomed, friendly, positive professional behavior, team player that has a pleasant demeanor, communicates effectively, and adheres to company policy and procedures., • Self-motivated with the ability to effectively prioritize projects and daily tasks., • Remains knowledgeable and current with the dietetic profession, maintaining and continuing education credits as established by the Academy of Nutrition and Dietetics. Ensures compliance with all federal, state and local regulations., • Orders diets, makes corrections, and changes diets adhering to the SOP., • Assess patient nutritional needs, understands principles of counseling and education., • Electronic Medical Record, • Understands the Medical Record and documents, assessments, MDS, care plans, and occasional notes according to MDS timeline., • Attends Care Plan Meetings., • Monitors weight gains and losses and makes recommendations for supplements or dietary changes., • Partners with IDT and attends QAPI, writes nutritional report and tracks residents., • Tray Card Program, • Visits residents in 48hrs of Admission to interview (when needed)., • Assist with updating tray card program, including printing and auditing tray cards weekly., • Reviews meals and approves menus., • Maintains confidentiality, protects HIPAA, knows, and protects Resident Rights, documents complaints that residents have and resolves their issues., • Ensures accuracy of all diets and supplement orders., • Audits meals weekly, Audits and inspects kitchen monthly., • Will conduct in-services periodically., • Registered Dietitian, • ServSafe Manager Certified,, • Bachelor's and or Master's Degree in Food and Nutrition, Dietetics' or related field, • Ability to pass a TB Test, Health Care background check, and drug testing where applicable, • Above Average Computer Skills, • Must be able to lift, bend, kneel, climb, twist, and lift up to 20lbs, • Must have general knowledge of how SNF Culinary Departments operates

Job Description Lead Food Service Supervisor – Oneida County Jail Seeking a motivated Lead Food Service Supervisor to support daily kitchen operations and oversee food service in the absence of the manager. This role ensures tasks are completed, food safety and sanitation standards are maintained, and the kitchen runs efficiently. Qualifications • Food service or culinary experience, • Strong organizational and leadership skills, • Ability to guide and support a team, • Great work schedule, • Positive, professional work environment Weekday (M-F) 09:00am-5:30pm Weekends (Sa-Su) 05:00 - 1:30pm Rotating days to include working weekends with 1 weekend off a month $19-$23 hour DOE Why Join Us? We empower our employees with: • Opportunities for professional growth and development., • A collaborative and supportive work environment., • The chance to make a meaningful difference in institutional food service. Make the Correct Choice for your career! Apply now and become a vital part of a team that's redefining excellence in the correctional industry. Equal Opportunity Correct Choice, Inc. seeks to attract, develop, and retain the highest quality of staff. Correct Choice, Inc. is an Equal Opportunity Employer and is committed to building a culturally diverse workplace. We strongly encourage applications from female and minority candidates and others that will enhance our team. Correct Choice, Inc. does not discriminate in employment opportunities or practices on the basis of race, color, religion, sex (including pregnancy), ancestry, national origin, age, disability, genetic information, military/veteran status, or any other characteristic protected by applicable local, state or federal law. Correct Choice, Inc.’s Equal Employment Opportunity (EEO) policy covers all employment practices, including selection, job assignment, compensation, discipline, termination, and access to benefits and training. #hc227098

Company Description Design Tech Remodeling is a family-owned and award-winning remodeling firm based in the Milwaukee area. Specializing in kitchen, bathroom, master suite, and basement renovations, our expert designers and craftsmen bring years of experience and knowledge of industry trends to create customized solutions for enhancing homes. We are committed to offering innovative designs, quality craftsmanship, attention to detail, and timely project completion. Our process includes in-home consultations to tailor designs to client needs, and we offer online project management for greater transparency. At Design Tech Remodeling, we aim to create sophisticated spaces that enhance lifestyles, provide enjoyment, and add value to homes. Role Description We are looking for a skilled and detail-oriented Residential Architectural Designer with 3–5 years of experience in high-end residential design and remodeling. This role is perfect for a designer who thrives on transforming existing spaces into exceptional, highly crafted homes that blend timeless design with modern functionality. You will work collaboratively with a talented team of interior designers, project manager and carpenters to bring refined renovations to life—from concept through construction. Conceptual Design & Visualization: Create and present the initial project vision. • Assist sales team on initial consultation, sending out drawings for bid and pricing projects., • Collaborate with designers to develop creative solutions for kitchens, bathrooms, lower levels, and whole home remodels using 2020 and AutoCAD software., • Generate high quality renderings for sales proposals to help clients visualize design concepts., • Assist homeowners with selection appointments at distributors. Research and recommend high quality materials and finishes that reflect the client’s aesthetic vision and budget., • Reprice projects based on chosen selections., • Conduct site visits to take measurements, document existing conditions to ensure accurate construction documentation., • Meet with trade partners (mechanical, structural, electrical, etc.) to price out changes early in the selection process., • Participate in the onsite preconstruction meeting for project handoff to the PM., • Apply for building permits., • Prepare jobsite folders., • Participate in trade shows, tour of remodeled homes and networking events., • Prepare NARI award submissions., • Other duties as assigned. Qualifications • Minimum of bachelor’s degree in interior design or architecture., • Minimum of 3–5 years of professional experience in an architectural or design firm, with a strong background in high-end residential remodeling, additions, or custom homes., • Proficiency in programs like: Revit, AutoCAD, Bluebeam, and SketchUp; experience with 2020 is a plus., • Experience with construction project management software (Co-construct or Builder Trend), • Strong understanding of residential construction methods, detailing, and materials specific to renovation work., • Strong communication and organizational skills, with confidence in client-facing interactions., • Excellent design sensibility with an eye for proportion, detail, and craftsmanship., • Reliable transportation for home consultations, trade partner meetings, and selection appointments. Clean driving record.

Senior Project Manager – High-End Residential Remodeling Design Tech Remodeling, LLC Mequon, WI (On-site) $85k - $95k/year Are you a seasoned pro in the residential remodeling world? We’re looking for a Senior Project Manager to join our growing award-winning, family-owned team in Mequon. If you have 5+ years of experience successfully turning high-end design visions into reality, we want to hear from you. You’ll lead luxury kitchen, primary bath, and lower-level renovations across the greater Milwaukee area, ensuring every detail is perfect. Apply today and help us create spaces that enhance our clients’ lifestyles! Check out examples of our work at our website: designtechremodeling.com Role Description This is a full-time, on-site Senior Project Manager role located in Mequon, WI. The Senior Project Manager will oversee multiple remodeling projects at a time at various locations throughout the greater Milwaukee area from inception to completion, ensuring they are delivered on time, within scope, and within budget. Daily tasks include planning and managing project schedules, expediting materials, coordinating with designers, clients, vendors, and trade partners. This role requires performing site inspections to monitor progress and maintaining effective communication with team members, trade partners, and clients to ensure superior project quality and client satisfaction. Company Description Design Tech Remodeling is an elite, family-owned, and award-winning design-build remodeling firm. We specialize in custom kitchen, bathroom, primary suite, and lower-level projects throughout the greater Milwaukee area. Combining nearly 30 years of experience with deep industry knowledge, our skilled team guides homeowners through designing personalized spaces that enhance their lifestyles. Committed to innovation and quality, we provide meticulous attention to detail, professional craftsmanship, and timely project completion. With NARI Certified Professionals on staff and innovative online project management tools, we strive to deliver a seamless, satisfying remodeling experience. Our goal is to create spaces that offer daily enjoyment, enhance our clients’ lifestyle, and add value to their home. Qualifications • Minimum 5 years of experience in Project Management, specifically within residential remodeling, • Bachelor’s degree in Project Management, Architecture, Construction Management, or a related field is required, • Ability to manage all phases of a project, including planning, budgeting, and execution, • Proficiency in expediting functions, including coordinating materials and resources to ensure timely completion, • Strong problem-solving ability and a proactive approach to managing challenges, • Strong skills in inspection and logistics management to oversee quality control and resolve project issues effectively • Excellent organizational, communication, and leadership skills, • Ability to fluently read, interpret, and translate construction documents, • Proficiency with project management software and other digital tools, • Experience specifically with BuilderTrend or CoConstruct is a plus Benefits • Company vehicle, • Fuel card, • Health insurance, • Retirement with company match, • Three weeks’ paid vacation, • Paid holidays, • Paid sick days, • Company phone

About the Role The Coworking Community Associate is the welcoming face and first point of contact for Urban Office Co. Rooted in hospitality; this role is responsible for delivering exceptional service experiences to every member and guest who walks through our doors. The Associate builds meaningful relationships across the community, anticipates member needs before they arise, and ensures that every touchpoint – from the front desk greeting to a tidy, well stocked kitchen – reflects a culture of warmth, professionalism, and attention to detail. Beyond day-to-day services, this position plays a key role in maintaining clean, show-ready spaces and curating community culture through events, partnerships, and proactive engagement. The ideal candidate thrives in a people-first setting, brings warmth and energy to every interaction, and jumps in wherever needed to keep the community running smoothly. What You'll Do Member Services & Hospitality • Serve as the primary point of contact for the suite. Greet members and guests, answer and direct incoming calls, and maintain a welcoming presence at the reception desk., • Support day-to-day member needs, including meeting room booking and setup, private office move-in preparations, and general office equipment troubleshooting., • Set the standard for community appearance, keeping kitchen areas, conference rooms, and shared community spaces clean and show ready. Unload the dishwasher and wash tables in common areas as needed throughout the day. Check community spaces routinely and ensure supplies are well stocked., • Set-up and host hospitality services for members including breakfast, snacks, beverages, and weekly happy hour events., • Collaborate with the Coworking Manager on implementing engaging member gatherings and events that strengthen the culture of the community., • Maintain a thorough understanding of Urban Office Co. services, amenities, membership options, and the surrounding downtown area so that you can confidently advise, recommend, and connect members with what they need., • Maintain detailed client records including membership terms, access credential assignments, and contact information., • Oversee daily mail and package distribution, along with weekly mail forwarding services for virtual office members. Ensure postage meter is properly funded and mailing supplies are well stocked., • Support and collaborate with Coworking Manager on social media strategy, market listings, and advertisements., • Support and collaborate with Coworking Manager on member billings, systems administration, contracting, and member notices., • Purchasing & Inventory (in coordination with Co-working Manager and ULI accounting teams), • Purchase and maintain kitchen stock, office supplies, and other material inventories within budget constraints., • Support Coworking Manager when receiving kitchen stock deliveries., • Print and code credit card receipts for community related purchases., • Occasionally assist with rearranging office spaces., • Maintain a working understanding of various equipment within the suite, including coffee brewer, water dispenser, print/copy machines, and conference room A/V systems., • Other duties as assigned. What We're Looking For • Experience in a Hospitality or Customer Service-related industry preferred., • High School diploma required., • A positive attitude and the ability to build relationships., • Strong organizational skills with good attention to detail. Ability to prioritize responsibilities., • Strong verbal and written communication skills. Ability to clearly communicate information and issues both externally and internally., • Ability to multitask, creatively solve problems, and work well under tight deadlines while providing exceptional customer service., • Demonstrate an eye for detail and implement brand standards., • Possess high-level proficiency in Hospitality-based customer service., • Ability to work independently., • Competence in Microsoft Office Suite including Word, Excel, and Outlook. Adobe experience is a plus., • Must be able to periodically lift up to 20 lbs. and up to 40 lbs. occasionally.

Job DescriptionSales Manager – Stainless Steel - (Food Industry Focus) ???? Milwaukee, WI - Remote | ???? Full-Time | Exempt ✨ Where Innovation Meets Craft At Elkay Interior Systems (EIS), we’re redefining what it means to bring a space to life. We blend design innovation with precision manufacturing to create extraordinary interior environments for some of the world’s most recognizable brands. We’re proud of our people: creative thinkers, expert builders, and relentless problem-solvers who turn bold ideas into tangible results every day. At EIS, you won’t just be part of the process — you’ll help shape it. We offer a flexible, collaborative work culture where your contributions are valued, your growth is supported, and your voice has impact. Join us and be part of a team where innovation meets craft — and your work makes a difference. ????️ Opportunity Snapshot: Sales Manager As a Sales Manager – Stainless Steel, you’ll play a key role in growing our stainless steel solutions business by identifying new opportunities, expanding relationships with existing clients, and partnering closely with internal teams to deliver best-in-class products. This role is specifically focused on selling custom stainless steel solutions into food-related environments, including foodservice, food manufacturing, and commercial kitchen applications. You’ll work directly with major national and global brands operating in highly regulated, hygiene-driven environments where quality, durability, and performance are critical. This is a hands-on, client-facing role that requires a mix of strategic thinking, relationship-building, and sales execution. If you thrive in a fast-paced, collaborative environment and have experience selling stainless steel solutions into the food industry, we want to hear from you. ???? What You’ll Do * Develop and execute a strategic sales plan to grow revenue in the stainless steel solutions segment serving food-related industries. * Build and maintain strong, long-term relationships with key clients and industry partners in foodservice, food manufacturing, and commercial kitchen environments. * Identify new business opportunities, prepare proposals, and lead contract negotiations. * Partner with design, engineering, and project management teams to deliver custom, food-grade stainless steel solutions that meet client specifications and regulatory requirements. * Track market trends, competitive activity, and customer feedback within the food industry to inform product development and strategy. * Represent EIS at trade shows, industry events, and client meetings to promote our stainless steel capabilities and brand. ✅ What You Need to Succeed * 5+ years of B2B sales experience selling stainless steel products, preferably into foodservice, food manufacturing, commercial kitchen, or food processing environments. * Proven track record of meeting or exceeding sales goals. * Strong relationship-building and negotiation skills, with the ability to engage senior-level decision-makers. * Ability to translate complex technical capabilities into clear, client-focused solutions. * Excellent communication and presentation skills. * Strategic mindset with a proactive, results-driven approach. * Willingness to travel (approximately 30–40%). ???? Pay Range We offer a competitive salary aligned with experience, with opportunities for advancement and professional growth. ???? Wellness & Benefits We offer more than just a paycheck — our benefits are designed to support your well-being at work and beyond: * Health Coverage – Comprehensive Medical, Dental, and Vision plans * Wellness Program – Tools and resources to help you stay healthy and energized * Mental Health Support – Confidential resources and support services * Time Off to Recharge – Generous PTO, 11 paid holidays, and flex time * Community Impact – 2 paid Volunteer Days to support causes that matter to you * Financial Protection – Company-paid Short- and Long-Term Disability and Life Insurance * 401(k) Program – Available to all employees ???? Pre-Hire Processes At Elkay Interior Systems, the safety and integrity of our workplace are top priorities. All job offers are contingent upon the successful completion of pre-employment checks, including a background screening, drug test, and reference verification. ???? Notice to Staffing Agencies Elkay Interior Systems does not accept unsolicited resumes or applications from third-party staffing or recruiting agencies. Any resume submitted to any EIS employee without a signed vendor agreement in place will be considered the sole property of Elkay Interior Systems. We will treat such submissions as direct applications, with no obligation to pay referral or placement fees of any kind. It is the policy of Elkay Interior Systems to comply with all applicable federal, state, and local equal employment opportunity laws and regulations. EIS is committed to providing fair and equal treatment to all individuals in all aspects of employment. This policy applies to all matters relating to employment including, but not limited to: hiring, placement, promotion, transfer, demotion, recruitment, advertising or solicitation of employment, training, compensation, selection for training, layoff, termination, and participation in company-sponsored programs or activities. Equal opportunity — regardless of race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, marital status, familial status, veteran status, ancestry, or arrest or conviction record, is company policy.

Job DescriptionSalary: $700/week Organizational Mission & Overview Our mission is to bring out the limitless potential in young leaders through extraordinary experiences and nurturing relationships. At PEAK, we know that with the right support and access to quality programs and experiences, all young people are able to achieve at the highest level imaginable. PEAKs Four Beliefs Every living being has inherent value. The community is better when everyone contributes. We can only grow when we are honest about our mistakes. Everyone has the power to change their world. POSITION SUMMARY:Provide safe and engaging programming with horses to campers of all experience levels. The main objective of the equestrian program is to teach campers basic riding skills and horse care. Equestrian Instructors also provide daily care for horses. POSITION AVAILABILITY:This position is an onsite, overnight position and must be available the following dates: Staff Orientation: June 15 - 24 Session 1: June 27 - July 8 Session 2: July 11 - 22 Session 3: July 25 - August 5 Teen Camp and Camp Clean-up: August to 8 - 13 Family Camp: August 14 - 16 BASIC FUNCTION AND RESPONSIBILITY • Communicate and enforce all equestrian policies and procedures with staff and campers at the horse barn., • With the Consultant and other Equestrian staff, maintain a herd of 6 horses, including maintaining feed, water, grain, supplements, wound care, and knowledge of turnout etc., • Provide age and ability appropriate activities at the horse barn, including grooming and horse care, pony rides, and trail rides., • Recognize and report to the Assistant Director of Camp Programs, and Facility Manager any program hazards and ensure those hazards are addressed before the program continues., • Complete participation notes for all campers who participate in trail rides., • Actively participate in camp programming outside of equestrian activities including evening activities, camper choice time, bus duty, and more. COMPENSATION AND BENEFITS • This position is compensated at a rate of $700 per week, pre-tax., • Summer seasonal staff are paid on a bi-weekly basis and are classified as exempt, seasonal employees., • All meals are provided during camp sessions. KNOWLEDGE, SKILLS, & ABILITIES • A belief that with the right support and access to quality programs and experiences, all young people are able to achieve at the highest level imaginable., • Ability to receive constructive feedback and coaching from supervisor and make necessary adjustments., • Ability to work collaboratively with co-workers to achieve program objectives., • Ability to live with, support, and work with all camper age ranges at camp., • Commitment to being punctual and adhering to a schedule provided by camp leadership., • Possess strong communications skills and apply them with coworkers and supervisors, maintaining confidentiality of sensitive staff and camper information when necessary., • Ability to perform job duties in a fast-paced environment and able to embrace change and be flexible., • Hands-on experience handling horses with a good understanding of their nature and the ability to foresee dangerous situations., • Knowledgeable and comfortable while riding both in the arena and on trail., • While not required, familiarity with teaching others to ride or interact with horses would be beneficial., • While not required, familiarity with the ability to pass PEAKs motor vehicle background check and driver training and safely drive/transport adults and children in PEAK vehicles, including a 12-passenger van. EDUCATIONAL, CERTIFICATIONS, & LICENSING REQUIREMENTS • Current CPR and First Aid Certification (PEAK can support in attaining)., • Must be at least 18 and/or have a high school diploma/GED before the position start date to apply. REPORTING AND RELATIONSHIPS • The Equestrian Instructor reports to the Assistant Director of Camp Programs and receives support and feedback from the Equestrian Consultant. PHYSICAL & MENTAL DEMANDS & WORKING CONDITIONS The mental and physical requirements and work environment conditions described here are representative of those that must be met by an individual to successfully perform the essential functions of this position. • Staff are required to actively participate in all camper activities, including water-related activities., • Staff must be ready for new experiences and maintain a consistent level of energy all summer long., • Position requires standing, stooping, sitting, walking long distances on uneven terrain (5+ miles a day), and occasionally lifting up to 40 pounds with or without assistance., • Camp activities are often loud, involving many people talking, yelling, cheering, etc., in indoor and outdoor settings., • The camp environment is often hot, rainy, with bugs or other wildlife. Staff must be able to work outside in a nature setting for sustained periods of time without air conditioning., • All PEAK Initiative properties, including Lake Valley Camp and the Milwaukee Program Center, are substance-free environments. Smoking, vaping, alcohol consumption, and the use of illicit drugs are strictly prohibited on all property regardless of whether or not staff are on break., • Staff must be able to walk and perform activities in the dark in an outdoor, nature setting., • Staff must be able to sleep in a tent outdoors., • Staff must be able to eat in a dining hall setting with 100+ people. The dining hall will be very busy and very noisy during these times and staff are expected to supervise and sit with their cabins throughout the meals., • Staff must be able to eat family style meals in a dining hall for 3 meals a day. Sample menus available upon request. With pre-summer notice, the kitchen can accommodate most medical or value-based dietary restrictions., • Position requires working weekends and nights, with time off in between camp sessions. Camp days are often long and at times require late night camper support, especially for Leadership Team Members and Health Staff. Staff will have daily scheduled breaks. Staff will have a combination of work and on call hours for up to 22 hours a day for several consecutive days., • Staff must be able to reside in shared housing on the LVC overnight camp property in Boscobel, WI starting with staff training in June and ending after the last camp program lets out in mid-August., • Staff must be able to live and sleep in housing with campers. Cabins have electricity, but no plumbing. Staff and campers are required to use communal bath houses located within the village., • Staff may be required to drive 6+ hours in one day, transporting campers or other staff members. ADDITIONAL COMMENTS: The above job description is not intended as, nor should it be construed as, exhaustive of all responsibilities, skills, efforts, or working conditions associated with this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this job. PEAK Initiative is proud to be an equal opportunity workplace employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full 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.

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.

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.

Job DescriptionSalary: $850/week Organizational Mission & Overview Our mission is to bring out the limitless potential in young leaders through extraordinary experiences and nurturing relationships. At PEAK, we know that with the right support and access to quality programs and experiences, all young people are able to achieve at the highest level imaginable. PEAKs Four Beliefs Every living being has inherent value. The community is better when everyone contributes. We can only grow when we are honest about our mistakes. Everyone has the power to change their world. POSITION SUMMARY: By building relationships and using respect, trust, and empathy, Camper Support Coordinators provide ongoing support and coaching for campers. This role works closely with other staff to provide positive behavioral and emotional support of campers and cabin groups. This position serves as a member of the LVC Leadership Team. POSITION AVAILABILITY:This position is an onsite, overnight position and must be available the following dates: Staff Orientation: June 7 - 24 Session 1: June 27 - 8 Session 2: July 11 - 22 Session 3: July 25 - August 5 Teen Camp and Camp Clean-up: August 8 - 13 BASIC FUNCTION AND RESPONSIBILITY: • Work directly with individual campers and camper groups who need extra support (behavioral, emotional, life skills, etc.) to help them develop plans for improvement at LVC. With support from camp administration and other LVC leadership team members., • If a camper cannot reside in their cabin due to a behavioral challenge, Camper Support Coordinators will spend the night outside of their normal sleeping arrangements to be able to supervise and support that (or those) campers., • Lead, coach, and develop counselors/staff and provide ongoing additional resources related to camper support, behavior, and wellbeing., • Be responsible for communicating your observations regarding the successes, achievements, and areas for growth of participants with the team and strategize solutions. This includes documentation such as Incident Reports, Behavioral Support Contracts, etc., • Actively lead, participate in, and assist in the preparation and implementation of camp, including All Camp activities, staff training, inventory/clean-up and more. Camper Support Coordinators will always, unless other circumstances arise, go to Milwaukee on camper arrival days to interact with campers and families and be a bus chaperone. This position may also be asked to be a bus chaperone from Lake Valley Camp to Milwaukee and back on camper departure days., • In between sessions (including between orientation/trainings and sessions), Lead Team members will be assigned by Administrators to drive a vehicle back to PEAK in Milwaukee and then bring staff back to Lake Valley Camp after camper drop-off is complete. Camper Support Coordinators may do this more often than some Leadership Team members due to availability., • Drive campers partway or all the way back to Milwaukee if they need to go home early., • As a member of the LVC Leadership Team, Camper Support Coordinators will participate in regular meetings to provide updates and strategize to help our camp community be the best it can be. Camper Support Coordinators will be responsible for some evening/overnight shifts as Supervisor-on-Duty. Camper Support Coordinators may be asked to supervise campers overnight in situations that would mean they would not be staying in their typically living quarters. Camper Support Coordinators will be expected to work from early morning to late at night (often 7:00am to 11:00pm) on a typical day and additional hours when necessary. They are also expected to be on call throughout the night in case of emergencies in their village. Camper Support Coordinators will consistently act as a positive role model for our community and their actions and decisions should reflect that expectation. COMPENSATION AND BENEFITS: • This position is compensated at a rate of $850 per week, pre-tax., • Summer seasonal staff are paid on a bi-weekly basis and are classified as exempt, seasonal employees., • All meals are provided during camp sessions. KNOWLEDGE, SKILLS, & ABILITIES: • A belief that with the right support and access to quality programs and experiences, all young people are able to achieve at the highest level imaginable., • Ability to receive constructive feedback and coaching from supervisor and make necessary adjustments. Ability to provide feedback and job coaching constructively to team members., • Ability to work collaboratively with co-workers to achieve program objectives., • Ability to live with, support, and work with all camper age ranges at camp., • Commitment to being punctual and adhering to a schedule provided by camp leadership., • Ability to perform job duties in a fast-paced environment and able to embrace change and be flexible., • Possess strong communication skills and apply them with young people, coworkers, and supervisors, maintaining confidentiality of sensitive staff and camper information when necessary., • Ability to work independently and maintain a strong commitment to teamwork and communication skills., • Proven experience in managing groups of children effectively and addressing behavioral issues that commonly arise. Able to implement an asset-based approach to youth development; you should have the ability to relate to children and have an understanding of their needs and motivations., • While not required, familiarity with the ability to pass PEAKs motor vehicle background check and driver training and safely drive/transport adults and children in PEAK vehicles, including a 12-passenger van. EDUCATIONAL, CERTIFICATIONS, & LICENSING REQUIREMENTS: • Current CPR and First Aid Certification (PEAK can support in attaining)., • Must be at least 18 and/or have a high school diploma/GED before the position start date to apply. REPORTING AND RELATIONSHIPS: • The Camper Support Coordinator reports to the Camper Support Manager., • The Camper Support Coordinator supports all staff with camper behavior and life skills. PHYSICAL & MENTAL DEMANDS & WORKING CONDITIONS The mental and physical requirements and work environment conditions described here are representative of those that must be met by an individual to successfully perform the essential functions of this position. • The Camper Support Coordinator will be expected to work from early morning to late at night (often 7:00am to 11:00pm) on a typical day and additional hours when necessary. They are also expected to be on call throughout the night in case of emergencies., • Staff are required to actively participate in all camper activities, including water-related activities., • Staff must be ready for new experiences and maintain a consistent level of energy all summer long., • Position requires standing, stooping, sitting, walking long distances on uneven terrain (5+ miles a day), and occasionally lifting up to 40 pounds with or without assistance., • Camp activities are often loud, involving many people talking, yelling, cheering, etc., in indoor and outdoor settings., • The camp environment is often hot, rainy, with bugs or other wildlife. Staff must be able to work outside in a nature setting for sustained periods of time without air conditioning., • All PEAK Initiative properties, including Lake Valley Camp and the Milwaukee Program Center, are substance-free environments. Smoking, vaping, alcohol consumption, and the use of illicit drugs are strictly prohibited on all property regardless of whether or not staff are on break., • Staff must be able to walk and perform activities in the dark in an outdoor, nature setting., • Staff must be able to sleep in a tent outdoors., • Staff must be able to eat in a dining hall setting with 100+ people. The dining hall will be very busy and very noisy during these times and staff are expected to supervise and sit with their cabins throughout the meals., • Staff must be able to eat family style meals in a dining hall for 3 meals a day. Sample menus available upon request. With pre-summer notice, the kitchen can accommodate most medical or value-based dietary restrictions., • Position requires working weekends and nights, with time off in between camp sessions. Camp days are often long and at times require late night camper support, especially for Leadership Team Members and Health Staff. Staff will have daily scheduled breaks. Staff will have a combination of work and on call hours for up to 22 hours a day for several consecutive days., • Staff must be able to reside in shared housing on the LVC overnight camp property in Boscobel, WI starting with staff training in June and ending after the last camp program lets out in mid-August., • Staff must be able to live and sleep in housing with campers. Cabins have electricity, but no plumbing. Staff and campers are required to use communal bath houses located within the village., • Staff may be required to drive 6+ hours in one day, transporting campers or other staff members. ADDITIONAL COMMENTS: The above job description is not intended as, nor should it be construed as, exhaustive of all responsibilities, skills, efforts, or working conditions associated with this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this job. PEAK Initiative is proud to be an equal opportunity workplace employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Job Description HIRING TEAM MEMBER LEVELS 1 - 2 - 3 (Includes; Cashiers, Cooks, Entry Level Shift Manager Positions) Do you want to be a part of a dynamic and growing industry with over 200,000 restaurants in the U.S.? Yum Brands, a leader in the industry, owns nearly 60,000 restaurants globally, including over 30,000 KFC locations worldwide, along with Taco Bell, Pizza Hut, and The Habit Burger Grill. As the world's largest restaurant company, Yum! Brands opens a new restaurant approximately every two hours. Mitra QSR is one of the Largest KFC Franchise Organizations in the Country. COMPANY INTRODUCTION • At Mitra QSR: Our genuine passion for service, honesty, and growth drives us. This passion has helped us grow from one store in Texas to 180 stores in 15 states, making us the third-largest KFC franchisee in the U.S., • Our Journey and Growth: We enjoy every step, committed to learning and adapting in this fast-changing world, • Our Belief and Commitment: We believe skills can be taught, but passion comes naturally. Our job is to provide the best resources and training for your success and career growth, • Our Leadership and Team: Our operating leadership team brings 25+ years of experience in KFC/Taco Bell and 10+ years at Mitra QSR, supported by 30+ Area Leaders with an average tenure of over 8 years with us WHY JOIN US? • Family-Oriented Company Culture, • Great Working Hours (No breakfast and typical restaurant close by 11pm), • Employee Recognition Programs, • Community Involvement Opportunities, • Competitive Wages, • Growth Opportunity, • Employee Discounts, • Education Opportunities, • KFC Scholarships up to $20,000 for college or trade school, • Tuition-Free Degree fully funded by the KFC Foundation, • Career Advancement Come join us and experience the Mitra family culture and build a rewarding career with ample opportunities for growth and financial success. JOB SUMMARY As a Team Member, you will play a role and take pride in delivering great food with a smile, served quickly in a clean restaurant. No experience required, you will receive comprehensive and detailed training on Customer Service, Food Preparation, Equipment, Technology, Brand and Mitra Standards. RESPONSIBILITES: • Customer Experience: Ensure every customer has an excellent experience by greeting them warmly, providing quick and efficient service, and delivering great food with a smile, • Food Safety: Follow all food safety protocols to ensure the health and safety of our customers, • Food Preparation: If you are not a minor, you will be involved in prepping and cooking food according to our standards, • Appearance: Maintain a professional appearance as you are the face of our restaurant. Wear the appropriate uniform and adhere to our grooming standards, • Teamwork: Collaborate well with other team members, supporting each other to create a positive and productive work environment, • Learning and Development: Take direction from supervisors and managers, actively participate in training sessions, and apply what you learn on the job, • Work Ethic: Be dependable, punctual, and ready to work each shift with enthusiasm and dedication, • Team Spirit: Collaborate with your team to make each shift enjoyable and successful, • Deliver Great Service: Ensure guests have great experiences with friendly service, cleanliness, and quality food, • Maintain Standards: Keep the restaurant clean and well-maintained, including equipment and overall operations, • Ensure Compliance: Follow all laws and regulations and adhere to Brands/Mitra standards and policies SKILLS AND QUALIFICATIONS • Great Attitude: Must be willing to smile. We will teach you the rest, • Team Player: Success depends on the team's success, • Must be at least 16 years old with valid U.S. ID, • Must be flexible with work hours, including weekends and holidays, to meet business needs, • Ability to stand for lengthy periods and lift up to twenty-five pounds, • Be willing to have fun and be part of the Mitra culture Join us at Mitra QSR and be part of a team where your passion fuels our success! Visit our website at Mitra QSR Careers to apply and learn more about us.

Job DescriptionSalary: $850/week Organizational Mission & Overview Our mission is to bring out the limitless potential in young leaders through extraordinary experiences and nurturing relationships. At PEAK, we know that with the right support and access to quality programs and experiences, all young people are able to achieve at the highest level imaginable. PEAKs Four Beliefs Every living being has inherent value. The community is better when everyone contributes. We can only grow when we are honest about our mistakes. Everyone has the power to change their world. POSITION SUMMARY:By building relationships and using respect, trust, and empathy, Camper Support Coordinators provide ongoing support and coaching for campers. This role works closely with other staff to provide positive behavioral and emotional support of campers and cabin groups. This position serves as a member of the LVC Leadership Team. POSITION AVAILABILITY:This position is an onsite, overnight position and must be available the following dates: Staff Orientation: June 7 - 24 Session 1: June 27 - 8 Session 2: July 11 - 22 Session 3: July 25 - August 5 Teen Camp and Camp Clean-up: August 8 - 13 BASIC FUNCTION AND RESPONSIBILITY: • Work directly with individual campers and camper groups who need extra support (behavioral, emotional, life skills, etc.) to help them develop plans for improvement at LVC. With support from camp administration and other LVC leadership team members., • If a camper cannot reside in their cabin due to a behavioral challenge, Camper Support Coordinators will spend the night outside of their normal sleeping arrangements to be able to supervise and support that (or those) campers., • Lead, coach, and develop counselors/staff and provide ongoing additional resources related to camper support, behavior, and wellbeing., • Be responsible for communicating your observations regarding the successes, achievements, and areas for growth of participants with the team and strategize solutions. This includes documentation such as Incident Reports, Behavioral Support Contracts, etc., • Actively lead, participate in, and assist in the preparation and implementation of camp, including All Camp activities, staff training, inventory/clean-up and more. Camper Support Coordinators will always, unless other circumstances arise, go to Milwaukee on camper arrival days to interact with campers and families and be a bus chaperone. This position may also be asked to be a bus chaperone from Lake Valley Camp to Milwaukee and back on camper departure days., • In between sessions (including between orientation/training sessions), Lead Team members will be assigned by Administrators to drive a vehicle back to PEAK in Milwaukee and then bring staff back to Lake Valley Camp after camper drop-off is complete. Camper Support Coordinators may do this more often than some Leadership Team members due to availability., • Drive campers partway or all the way back to Milwaukee if they need to go home early., • As a member of the LVC Leadership Team, Camper Support Coordinators will participate in regular meetings to provide updates and strategize to help our camp community be the best it can be. Camper Support Coordinators will be responsible for some evening/overnight shifts as Supervisor-on-Duty. Camper Support Coordinators may be asked to supervise campers overnight in situations that would mean they would not be staying in their typically living quarters. Camper Support Coordinators will be expected to work from early morning to late at night (often 7:00am to 11:00pm) on a typical day and additional hours when necessary. They are also expected to be on call throughout the night in case of emergencies in their village. Camper Support Coordinators will consistently act as a positive role model for our community and their actions and decisions should reflect that expectation. COMPENSATION AND BENEFITS: • This position is compensated at a rate of $850 per week, pre-tax., • Summer seasonal staff are paid on a bi-weekly basis and are classified as exempt, seasonal employees., • All meals are provided during camp sessions. KNOWLEDGE, SKILLS, & ABILITIES: • A belief that with the right support and access to quality programs and experiences, all young people are able to achieve at the highest level imaginable., • Ability to receive constructive feedback and coaching from supervisor and make necessary adjustments. Ability to provide feedback and job coaching constructively to team members., • Ability to work collaboratively with co-workers to achieve program objectives., • Ability to live with, support, and work with all camper age ranges at camp., • Commitment to being punctual and adhering to a schedule provided by camp leadership., • Ability to perform job duties in a fast-paced environment and able to embrace change and be flexible., • Possess strong communication skills and apply them with young people, coworkers, and supervisors, maintaining confidentiality of sensitive staff and camper information when necessary., • Ability to work independently and maintain a strong commitment to teamwork and communication skills., • Proven experience in managing groups of children effectively and addressing behavioral issues that commonly arise. Able to implement an asset-based approach to youth development; you should have the ability to relate to children and have an understanding of their needs and motivations., • While not required, it would be beneficial to have the ability to pass PEAKs motor vehicle background check and driver training and safely drive/transport adults and children in PEAK vehicles, including a 12-passenger van. EDUCATIONAL, CERTIFICATIONS, & LICENSING REQUIREMENTS: • Current CPR and First Aid Certification (PEAK can support in attaining), • Must be at least 18 and/or have a high school diploma/GED before the position start date to apply. REPORTING AND RELATIONSHIPS: • The Camper Support Coordinator reports to the Camper Support Manager., • The Camper Support Coordinator supports all staff with camper behavior and life skills. PHYSICAL & MENTAL DEMANDS & WORKING CONDITIONS The mental and physical requirements and work environment conditions described here are representative of those that must be met by an individual to successfully perform the essential functions of this position. • The Camper Support Coordinator will be expected to work from early morning to late at night (often 7:00am to 11:00pm) on a typical day and additional hours when necessary. They are also expected to be on call throughout the night in case of emergencies., • Staff are required to actively participate in all camper activities, including water-related activities., • Staff must be ready for new experiences and maintain a consistent level of energy all summer long., • Position requires standing, stooping, sitting, walking long distances on uneven terrain (5+ miles a day), and occasionally lifting up to 40 pounds with or without assistance., • Camp activities are often loud, involving many people talking, yelling, cheering, etc., in indoor and outdoor settings., • The camp environment is often hot, rainy, with bugs or other wildlife. Staff must be able to work outside in a nature setting for sustained periods of time without air conditioning., • All PEAK Initiative properties, including Lake Valley Camp and the Milwaukee Program Center, are substance-free environments. Smoking, vaping, alcohol consumption, and the use of illicit drugs are strictly prohibited on all property regardless of whether or not staff are on break., • Staff must be able to walk and perform activities in the dark in an outdoor, nature setting., • Staff must be able to sleep in a tent outdoors., • Staff must be able to eat in a dining hall setting with 100+ people. The dining hall will be very busy and very noisy during these times and staff are expected to supervise and sit with their cabins throughout the meals., • Staff must be able to eat family style meals in a dining hall for 3 meals a day. Sample menus available upon request. With pre-summer notice, the kitchen can accommodate most medical or value-based dietary restrictions., • Position requires working weekends and nights, with time off in between camp sessions. Camp days are often long and at times require late night camper support, especially for Leadership Team Members and Health Staff. Staff will have daily scheduled breaks. Staff will have a combination of work and on call hours for up to 22 hours a day for several consecutive days., • Staff must be able to reside in shared housing on the LVC overnight camp property in Boscobel, WI starting with staff training in June and ending after the last camp program lets out in mid-August., • Staff must be able to live and sleep in housing with campers. Cabins have electricity, but no plumbing. Staff and campers are required to use communal bath houses located within the village., • Staff may be required to drive 6+ hours in one day, transporting campers or other staff members. ADDITIONAL COMMENTS: The above job description is not intended as, nor should it be construed as, exhaustive of all responsibilities, skills, efforts, or working conditions associated with this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this job. PEAK Initiative is proud to be an equal opportunity workplace employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Job DescriptionCompany Description At Link Snacks, we show up hungry, roll up our sleeves, plaid or otherwise, and dive straight into the hard work. We don’t hide from challenges; we hunt them down. We push harder, move faster, and take the kinds of big swings that built this business in the North Woods of Wisconsin four decades ago. We’re everyday people who deliver extraordinary results. Innovation, creativity, and urgency aren’t buzzwords, they’re expectations. And just like the real protein snacks we make across our global house of brands—Jack Link’s®, Lorissa’s Kitchen®, Golden Island®, BiFi®, and Peperami® and KOOEE!® to name a few—there’s nothing artificial about us. What you see is exactly what you get: humble, gritty, passionate people who show up every day ready to not just be a participate in the meat snack industry that the Link Family created, but to move faster, innovate harder and keep raising the bar so high, the rest of the world needs a ladder just to see it. Dominating this space across the world takes a team. A team that runs together, succeeds together, and celebrates together. A team that’s full of relentless energy and spirit that can only be fueled by one thing: a fist full of our delicious meat snacks. Real Meat Protein. Real People. Real Results. THAT is Link Snacks. Job Description The Safety Manager leads a proactive, people‑first safety program that engages every team member, strengthens reporting and analytics, and partners closely with the Plant Manager and site leadership to build and sustain a strong safety culture. Scope includes injury prevention, regulatory compliance, behavior‑based safety, contractor safety, and risk‑reduction initiatives in a food manufacturing environment. Annual Salary Range: $90k - $105k Responsibilities Leadership, Engagement & Culture • Be a visible leader on the floor—conduct routine safety gemba walks, coach supervisors/leads, and recognize safe behaviors., • Facilitate a high‑performing Safety Committee (charter, goals, action logs, follow‑through)., • Own OSHA 300/300A/301 logs and the site’s safety KPI dashboard (e.g., TRIR, DART, near misses, observations, training, audit/action status)., • Publish a monthly safety report; present trends, risks, and closure status to the Plant Manager and plant leadership., • Ensure compliance with applicable federal, state, and local safety regulations; maintain required programs, procedures, and records., • Perform and maintain JHAs/PHAs for high‑risk tasks (LOTO, machine guarding, PIT, confined space, working at heights, hot work); integrate controls into SOPs/standard work., • Lead incident and near‑miss investigations using structured root cause (e.g., 5‑Why, fishbone) and implement verified corrective actions., • Manage contractor safety (pre‑qualification, orientation, oversight)., • Collaborate with Quality/Food Safety on GMP awareness, hygiene, and sanitation practices that affect worker safety., • Partner with corporate/environmental resources to meet site environmental obligations (e.g., RCRA, Clean Water Act) and address safety interfaces.Qualifications Qualifications • Bachelor’s degree in Industrial Safety or related field preferred; equivalent experience considered., • 5+ years of manufacturing safety experience (food/beverage or cold‑chain preferred); 2+ years in a leadership or program‑owner role., • Proficiency with Microsoft Excel, Word, and PowerPoint; experience with EHS/Risk Management Information Systems (incident reporting, audits, action tracking)., • Certifications: OSHA 30 (required/preferred), CSP/ASP preferred; First Aid/CPR/AED., • Strong coaching, facilitation, and influence skills; credible communicator with frontline teams through senior leadership., • Analytical capability to build dashboards, interpret trends, and translate insights into action., • Effective conflict resolution; able to drive accountability while building strong partnerships., • Organized, action‑oriented, and able to prioritize in a dynamic production environment. Additional Information Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, use hands to finger, handle, or feel, talk and hear. The employee is occasionally required to sit, stoop, kneel, bend, and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities are required by this job include close vision and ability to distinguish colors. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is a plant/office setting with varying degree of temperatures and noise levels. Exposure to manufacturing equipment movement and wet/slippery floors. Most of the time will be spent in a production environment. Travel may be required. Equal Employment Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation and gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law. E-VERIFY: Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For information about the E-Verify program, please visit: All your information will be kept confidential according to EEO guidelines.

Taco Bell - Saint Croix Falls is looking for a full time or part time crew member to join our team in Saint Croix Falls, WI. As a Taco Bell - Saint Croix Falls crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key – you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier – and more fun – with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Saint Croix Falls -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Saint Croix Falls. Apply now!

Taco Bell - Schofield is looking for a full time or part time crew member to join our team in Schofield, WI. As a Taco Bell - Schofield crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key – you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier – and more fun – with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - Schofield -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - Schofield. Apply now!

Taco Bell - DeForest is looking for a full time or part time crew member to join our team in DeForest, WI. As a Taco Bell - DeForest crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key – you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier – and more fun – with some teamwork. Responsibilities: -Knowledge of proper safe handling techniques for all food or chemicals used -Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary -Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas -Assists with receiving delivery of product on behalf of our restaurant team -Complete daily and weekly checklists -Maintain a proactive approach to the health, safety and security of all staff at all times -Be vigilant for any hazards, alerting a manager as necessary -Greet guests and provide a memorable experience -When necessary, resolve guest issues -Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations -Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell - DeForest -Bring your outgoing personality and smiles We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell - DeForest. Apply now!

TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full 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.

\n \n\n\n WasteLAB & Sustainable Product Manager- Marketing \n \n Work Mode: Onsite \n \n Location: Onsite – Kohler, WI Opportunity Kohler Co. is seeking a, WasteLAB & Sustainable Product Manager - Marketing, to lead the product, category, and commercialization strategy for WasteLAB, while also supporting broader sustainable product strategy across the portfolio, in partnership with the Kohler KBA & KBI businesses. This role operates at the intersection of product management, product marketing, and category strategy with a 70/30 focus: • 70% WasteLAB product management, category strategy and marketing, with direct accountability for shaping how WasteLAB products are clearly differentiated, commercially viable, market-relevant, positioned, and brought to market This is a high-impact role operating in a startup-like environment within Kohler, requiring strong strategic thinking, hands-on execution, and cross-functional influence. Role Summary The Sustainable Product & WasteLAB Manager- Marketing, is responsible for: • Driving WasteLAB product and category strategy, go-to-market execution, and sales enablement, • Providing sustainable product insights, competitive intelligence, and market perspective to support enterprise sustainable product strategy Key Responsibilities WasteLAB Product & Category Strategy (70%) Focus: Strategy, commercialization, and growth • Develop and own the multi-year product and category strategy for WasteLAB, • Identify growth opportunities, portfolio gaps, and category expansion ideas, • Partner with the Business Development Manager to align WasteLAB strategy and broader sustainable product priorities Enterprise Sustainable Product Strategy (30%) Focus: Insight, intelligence, and strategic partnership • Gather and synthesize competitive intelligence, market trends, and customer insights related to sustainable products, • Identify white-space opportunities, portfolio gaps, and emerging sustainability trends, • Partner with the Business Development Manager, Sustainable Product Strategy to:, • Bring forward insights to inform enterprise sustainable product strategy, • Support portfolio and investment discussions Product Roadmap & New Product Development • Partner with Product Management, Engineering, R&D, and Industrial Design to:, • Define product requirements, • Develop and executive product roadmap for WasteLAB. Partner with regions and businesses to inform sustainable product priorities, • Embed sustainability and circularity principles into WasteLAB products, • Provide voice-of-customer and market insights throughout the NPD process, • Lead marketing strategy for WasteLAB products (non-plumbing categories), including:, • Positioning and value propositions, • Messaging and differentiation, • Go-to-market and launch planning, • Distribution partner product training and merchandising, • Partner with Kohler Marketing, Category, Product Management and Sustainable Living teams to ensure WasteLAB launches (plumbing categories) are supported with:, • Purpose-driven storytelling, • Credible sustainability claims, • Clear customer value articulation, • Product training and merchandising (samples, displays), • Monitor and analyze WasteLAB category performance, including:, • Market trends, • Competitive landscape, • Customer and channel feedback, • Partner with sales teams to identify growth opportunities and actions, • Contribute insights to long-range planning and portfolio optimization for enterprise sustainable product development, • Develop and deliver sales enablement and training for:, • Field sales teams, • Kohler Signature Stores and showrooms, • Key partners, • Architects, Designers (residential/commercial/hospitality), and luxury builders, • Travel to key markets to train architects and designers on CEUs and sustainable products; partner with Kohler sales team on key market initiatives., • Partner with showrooms to elevate:, • WasteLAB product knowledge, • Selling techniques and customer conversations, • Serve as a key connector across:, • Business Development (Sustainable Product Strategy), • Product and Category Management, • Engineering, • Marketing and Communications, • Sales and Showroom teams, • A clear, market-driven WasteLAB product and category strategy, • Successful launch and commercialization of new WasteLAB products, • Strong alignment between WasteLAB and enterprise sustainable product strategy, • Sales and showroom teams confident in selling and specifying WasteLAB products, • Measurable contribution to WasteLAB revenue growth and visibility, • Bachelor’s degree required; MBA preferred, • 8+ years of experience across product management, product marketing, category management, or strategy, • Experience working in consumer products, home improvement, or sustainability-driven product innovation, • Background in sustainable product strategy is desired, but not required, • Experience in start-up business culture, • Strong strategic, analytical, and communication skills, • Ability to operate in a fast-moving, ambiguous environment, • Passion for sustainability, circularity, and innovation #LI-CM2 \n \n Applicants must be authorized to work in the US without requiring sponsorship now or in the future. We believe in supporting you from the moment you join us, which is why Kohler offers day 1 benefits. This means you’ll have access to your applicable benefit programs from your first day on the job, with no waiting period. \nThe salary range for this position is $119,950 - $186,550. The specific salary offered to a candidate may be influenced by a variety of factors including the candidate’s experience, their education, and the work location. In addition, this position is eligible for a performance bonus/variable incentive compensation. \n \n Why Choose Kohler? \nWe empower each associate to #BecomeMoreAtKohler with a competitive total rewards package to support your health and wellbeing, access to career growth and development opportunities, a diverse and inclusive workplace, and a strong culture of innovation. With more than 30,000 bold leaders across the globe, we’re driving meaningful change in our mission to help people live gracious, healthy, and sustainable lives. \n \nAbout Us It is Kohler’s policy to recruit, hire, and promote qualified applicants without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or status as a protected veteran. If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact . Kohler Co. is an equal opportunity/affirmative action employer. \n \n \n\n\n

The opportunity Delaware North Sportservice is hiring a seasonal Barrel Yard Catering Supervisor to join our team at American Family Field in Milwaukee, Wisconsin. Our ideal Supervisor is an experienced Cook who enjoys working in a collaborative and fast-paced environment, taking pride in delivering exceptional food service and culinary excellence to our guests. If you thrive on excitement and want your workday to fly by, apply now to join the game day action. Pay $22.00 - $22.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Training and development opportunities, • Employee discounts What will you do? • Supervise food prep work while maintaining food quality, plate presentation, and sanitation standards., • Verify that all portion sizes, recipes, quality standards, department rules, policies, and procedures are maintained by kitchen associates., • Supervise all associates and food production in their area., • Partner with service personnel and restaurant managers to satisfy guests., • Maintain all kitchen equipment in full working order., • Assist in monthly inventory., • Assist in interviewing and training new seasonal culinary team members., • Read and execute BEO's for catering functions., • Maintain cleanliness and organization of walk-ins and freezers at all times., • Actively work to maintain food costs within parameters set by culinary leadership., • Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food., • Perform opening, closing, and side work duties as instructed and according to proper guidelines., • Attend bi-weekly staff meetings and culinary team meetings., • Perform other duties assigned. More about you • Must be able to work a flexible schedule event based and non event based (year round)., • At least 2 years' experience as a Line Cook, including experience as a Supervisor or Lead Line Cook in a fast paced environment., • Ability to effectively communicate with others in a management and leadership capacity., • Ability to work in a fast-paced environment., • Attentive and detailed oriented., • Ability to multi-task., • Basic math skills; ability to understand, calculate and follow recipe measurements and proportions. Physical requirements • Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids., • Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs., • Standing and walking for the entire length of the shift. Shift details Days Evenings Holidays Weekends Who we are Delaware North operates concessions and premium dining services at the 41,900-seat American Family Field, home of the Milwaukee Brewers since 1970. We manage concession outlets, suites, all-inclusive areas and clubs at the stadium. We also operate J. Leinenkugel's Barrel Yard Brewery, Bar, and Restaurant. The culinary team partners with many local vendors to infuse Milwaukee staples into the food and beverage offerings. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $22.00 - $22.00 / hour

The opportunity Delaware North Sportservice is hiring seasonal part-time Suites Supervisors to join our team at Lambeau Field in Green Bay, Wisconsin. As a Suites Supervisor, you will be responsible for ensuring all food service and hospitality operations are efficiently carried out while providing an exemplary guest experience. If you thrive on excitement and want your workday to fly by, apply now to join the game day action. Pay $18.00 - $18.00 / hour Information on our comprehensive benefits package can be found at . What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: • Weekly pay, • Training and development opportunities, • Employee discounts What will you do? • Pre-event distribution of suite attendant paperwork, and perform initial suite walk through to check for any maintenance issues., • Trains and supervises suite attendants and runners for assigned section(s); observes and documents job performance., • Ensures suite attendants and runners properly prepare luxury suites for guests., • Assist in suite set-up, may include getting tables, chafers, ice, locking or unlocking of fridges/cabinets as directed., • Ensures all food presentation and displays meet company standards and ensures food and beverage orders arrive timely., • Ensures responsible alcohol service and reports any violations., • Assisting all departments located in your area, troubleshooting issues and rectifying them., • Maintains high standards of friendly guest service by circulating in assigned sections; greets all guests., • By being visible in hallway, making yourself accessible to help guests; answer guest questions regarding food preparation or ingredients, service, or billing, resolves guest complaints, with assistance of the department manager., • Ensures that all workstations, pantries and storerooms remain clean and sufficiently stocked; ensures replacement stock is ordered., • Ensures all sanitation practices are used and Department of Health guidelines are followed, reports safety hazards and repairs items., • Completes closing duties according to company procedures, locking up suites for the night, completing required closing paperwork. More about you • Must be at least 18 years old., • Minimum of 6 months to 1 year of service experience in a hotel, full-service restaurant, catering facility or club environment required; previous supervisory experience preferred., • Supervisors are required to obtain an alcohol operator’s license from the City of Green Bay within 60 days of their hire date., • Ability to complete required pre-employment sanitation and alcohol service training., • Basic math skills; ability to accurately account for inventory. Physical requirements • Ability to lift up to 40 pounds for set-up, service and clean-up of the suites., • Ability to stand and walk for entire length of shift, including walking up and down stairs and lifting as the work duties demand., • Variable temperatures – required to move between hot, noisy conditions of kitchen and climate-controlled dining environment., • May be required to work in confined and/or narrow spaces. Shift details Days Evenings Holidays Weekends Events Who we are Delaware North has operated concessions, premium dining, and restaurants at the Green Bay Packers' Lambeau Field and Titletown since 2012. At Titletown, we operate Homefield Pub + Social, featuring Topgolf Swing Suites, and host special events, including seasonal sledding and ice skating. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. Together, we’re shaping the future of hospitality — come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $18.00 - $18.00 / hour

Job Description Are you energetic, hard-working, and ethical? Manager in Training helps oversee in-store operations alongside the General Manager. The position plays a major role in ensuring the store is in exceptional order and that all employees are performing duties properly and efficiently. Manager in Training must lead by example and execute systems and procedures with 100% integrity. As a leader, your attitude needs to be enthusiastic, friendly, and positive, and follow all guidelines and initiatives outlined in the employee description. Requirements: * Ability to understand and adhere to all company policies and procedures * Commitment to learning * Have strong desire to work as a Team Player * Flexibility to work day and nights shifts, weekends, and holidays * Ability to stand for long hours at a time and work in a fast-paced environment * Positive attitude and commitment to customer satisfaction * Ability to lift 50 pounds * Must be 18 years old or older * Work a maximum of 50 hour work week if needed. * Work a minimum of 32 hours a week. Responsibilities: * Greet customers, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions about the menu. * Input orders into a point-of-sale system and accept payment using a credit card reader or cash register, calculating change accurately and quickly as required. * Work together with the line team to prepare cold and hot subs to customer specifications, while following cooking instructions, safety procedures, and sanitary requirements. * Use specific kitchen machinery such as knives, grills, slicers, etc. * Ensure restaurant cleanliness daily by clearing and wiping tables, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms. * Communicate effectively with team members and management to create work schedules, train new employees, and resolve any interpersonal issues as needed. * Handle customer concerns and complaints professionally and calmly to resolve problems according to Jersey Mike's standards and policy. * Maintain a neat and tidy appearance by wearing required uniform and adhering to a corporate dress code. About Jersey Mike's Subs Our authentic taste – served Mike's Way® with lettuce, onions, tomatoes, oregano, salt, and THE JUICE (oil and vinegar) – is called our CRAVEABILITY factor. Our secret? Everything about Jersey Mike’s is the absolute highest quality, including our employees. Our USDA Prime Roast Beef is trimmed and cooked right here in the store. Our meats and cheeses are all top-quality premium brands sliced freshly before your eyes. Our bread is fresh-baked each day on premises. And of course, everything’s created right in front of you. It’s what makes Jersey Mike’s the most authentic tasting submarine sandwich available, truly a \Sub Above and it’s a tradition of quality we’ll never outgrow. Our team is just that as well...an amazing group of people working together, having fun, engaging with our customers and making each visit memorable with our unique, friendly, and welcoming personalities. Pay Break Down: Hourly Rate: $16.00 - $19.00 / hour Tip Rate: $2.00 - $5.00 / hour Total: $18.00 - $24.00 / hour Supplemental pay: * Tips * Bonus pay (Once Store Earned) * Paid Training (Management Course in Jersey) Benefits: * Paid time off * Health insurance * Dental insurance * Vision insurance * 401(k) matching * Employee discount Employment with the Company is contingent upon your successful completion of all of the Company’s lawful pre-employment checks, which may include a background check. Job Type: Full-time Shift availability: * Day Shift (Required) * Night Shift (Required) Work Location: In person This website is not operated by Jersey Mike’s Franchise Systems. Jersey Mike’s restaurants are independently owned and operated franchise locations. Franchisees are independent business owners who set their own wage and benefit programs, which can vary between franchisees. Your application will go directly to the franchisee, and all hiring decisions will be made by the franchisee. This website is not operated by Jersey Mike’s Franchise Systems. Jersey Mike’s restaurants are independently owned and operated franchise locations. Franchisees are independent business owners who set their own wage and benefit programs, which can vary between franchisees. Your application will go directly to the franchisee, and all hiring decisions will be made by the franchisee. This website is not operated by Jersey Mike’s Franchise Systems. Jersey Mike’s restaurants are independently owned and operated franchise locations. Franchisees are independent business owners who set their own wage and benefit programs, which can vary between franchisees. Your application will go directly to the franchisee, and all hiring decisions will be made by the franchisee.

Job Description JManager in Training helps oversee in-store operations alongside the General Manager. The position plays a major role in ensuring the store is in exceptional order and that all employees are performing duties properly and efficiently. Manager in Training must lead by example and execute systems and procedures with 100% integrity. As a leader, your attitude needs to be enthusiastic, friendly, and positive, and follow all guidelines and initiatives outlined in the employee description. Requirements: * Ability to understand and adhere to all company policies and procedures * Commitment to learning * Have strong desire to work as a Team Player * Flexibility to work day and nights shifts, weekends, and holidays * Ability to stand for long hours at a time and work in a fast-paced environment * Positive attitude and commitment to customer satisfaction * Ability to lift 50 pounds * Must be 18 years old or older * Work a maximum of 50 hour work week if needed. * Work a minimum of 32 hours a week. Responsibilities: * Greet customers, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions about the menu. * Input orders into a point-of-sale system and accept payment using a credit card reader or cash register, calculating change accurately and quickly as required. * Work together with the line team to prepare cold and hot subs to customer specifications, while following cooking instructions, safety procedures, and sanitary requirements. * Use specific kitchen machinery such as knives, grills, slicers, etc. * Ensure restaurant cleanliness daily by clearing and wiping tables, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms. * Communicate effectively with team members and management to create work schedules, train new employees, and resolve any interpersonal issues as needed. * Handle customer concerns and complaints professionally and calmly to resolve problems according to Jersey Mike's standards and policy. * Maintain a neat and tidy appearance by wearing required uniform and adhering to a corporate dress code. About Jersey Mike's Subs Our authentic taste – served Mike's Way® with lettuce, onions, tomatoes, oregano, salt, and THE JUICE (oil and vinegar) – is called our CRAVEABILITY factor. Our secret? Everything about Jersey Mike’s is the absolute highest quality, including our employees. Our USDA Prime Roast Beef is trimmed and cooked right here in the store. Our meats and cheeses are all top-quality premium brands sliced freshly before your eyes. Our bread is fresh-baked each day on premises. And of course, everything’s created right in front of you. It’s what makes Jersey Mike’s the most authentic tasting submarine sandwich available, truly a \Sub Above and it’s a tradition of quality we’ll never outgrow. Our team is just that as well...an amazing group of people working together, having fun, engaging with our customers and making each visit memorable with our unique, friendly, and welcoming personalities. Pay Break Down: Hourly Rate: $16.00 - $19.00 / hour Tip Rate: $3.00 - $5.00 / hour Total: $19.00 - $24.00 / hour Supplemental pay: * Tips * Bonus pay (Once Store Earned) * Paid Training (Management Course in Jersey) Benefits: * Paid time off * Health insurance * Dental insurance * Vision insurance * 401(k) matching * Employee discount Employment with the Company is contingent upon your successful completion of all of the Company’s lawful pre-employment checks, which may include a background check. Job Type: Full-time Shift availability: * Day Shift (Required) * Night Shift (Required) This website is not operated by Jersey Mike’s Franchise Systems. Jersey Mike’s restaurants are independently owned and operated franchise locations. Franchisees are independent business owners who set their own wage and benefit programs, which can vary between franchisees. Your application will go directly to the franchisee, and all hiring decisions will be made by the franchisee.