PIZZA LINE COOK

POSITION: Pizza = Roller / Topper / Puller REPORTS TO: BOH Manager and GM

TASKS AND COMPETENCIES:

➢ Sets up the work station by checking the work table, equipment, and makes sure they are properly stocked prior to the meal production period.

➢ Complies with all portion sizes, quality standards, employee rules, policies, and procedures.

➢ Selects and uses knives, utensils and other equipment to portion, cut, slice and dip, to ensure proper food levels are available for the meal periods.

➢ Monitors all food production areas for safety and sanitation practices and procedures. Checks walk-in refrigerator and dry storage areas for cleanliness and orderliness.

➢ Keeps dish area, mop sink, shelves, garbage cans, floors, walls, and storage areas clean and orderly.

➢ Cleans and sanitizes workstations during meal preparation periods and at the end of the meal period.

➢ Removes trash from kitchen and places it in dumpster. Cleans and sanitizes garbage cans and keeps clean liners in cans at all times.

➢ Communicates clearly and efficiently to food production personnel, receives information and feedback from them on their needs, and takes action based on observation and information received.

➢ (Roller) Prepares the dough as needed (makes fresh batches every 2 hours).

➢ (Roller) Checks dough for proper thickness and appearance, passes on dough shell and order tickets to topper, and helps top pizzas whenever possible.

➢ (Topper) Checks Rollers’ work for quality and visual appeal.

➢ (Topper) Tracks prep times on all orders, checks products for proper weight of toppings and appearance, places prepared pizza into properly calibrated pizza oven, and passes order ticket to the puller in an acceptable time frame.

➢ (Puller) Track cooking times on all orders, checks finished products for proper baking/appearance, and passes on items and order tickets to counter and/or server.

➢ (Puller) Check assembler’s work for quality and appearance of plate presentation.

PREREQUISITES:

Education: Must be able to read, write, speak clearly, listen attentively, and understand the primary language(s) used in the workplace.

Experience: Has a basic knowledge of safety and sanitation regulations. Previous experience in food production and demonstrated organization and time management skills are beneficial.

Physical: Must be able to bend, stoop, lift, and carry items weighing up to 50 pounds on a regular basis. Must be able to stand for long periods of time and move from area to area in the kitchen. Must possess visual acuity and communication ability of both a verbal and written nature.

Position Title: Grill Line Cook

Reports to: Kitchen Manager/General Manager

TASKS AND COMPETENCIES:

➢ Sets up the work station by checking the work table, equipment and make sure they are properly stocked prior to the meal production period.

➢ Selects and uses knives, utensils and other equipment to portion, cut, slice and dip to ensure proper food levels are available for the meal periods.

➢ Complies with all portion sizes, quality standards, employee rules, policies and procedures.

➢ Monitors all food production areas for safety and sanitation practices and procedures. Checks walk-in refrigerator and dry storage areas for cleanliness and orderliness.

➢ Keeps dish area, mop sink, shelves, garbage cans, floors, walls and storage areas clean and orderly.

➢ Cleans and sanitizes work stations during meal preparation periods and at the end of the meal period.

➢ Removes trash from kitchen and places it in dumpster. Cleans and sanitizes garbage cans and keeps clean liners in cans at all times.

➢ Communicates clearly and efficiently to food production personnel, receives information and feedback from them on their needs and takes action based on observation and information received.

➢ (Dishwasher) Sets up and breaks down dish machine including arms, screens and baskets. Cleans and polishes machine thoroughly including removing any paper and hosing down interior. Checks machine to be sure it is operating correctly and reports any defects immediately. Washes and stores all dishes, trays, utensils, cups and small equipment in proper places. Checks water temperature during dishwashing operation to ensure proper temperature.

➢ Controls the flow of work in the kitchen by reading order tickets as they arrive and calling out specific preparation instructions to the necessary stations.

➢ Checks assemblers work for quality and attractiveness of plate presentation.

➢ Tracks cooking times on all orders, checks finished products for proper degree of doneness and appearance, passes on items and order tickets to the proper window.

PREREQUISITES:

Education: Must be able to read, write, speak clearly, listen attentively and understand the primary language(s) used in the workplace.

Experience: Has a basic knowledge of safety and sanitation regulations. Previous experience in food production and demonstrated organization and time management skills are beneficial.

Physical: Must be able to bend, stoop, lift and carry items weighing up to 50 pounds on a regular basis. Must be able to stand for long periods of time and move from area to area in the kitchen. Must possess visual acuity, communication and ability of both a verbal and written nature.

Job Types: Full-time, Part-time

Pay: $15.00 - $18.00 per hour

Expected hours: 15 – 40 per week

Benefits:

Employee discount
Flexible schedule

Work Location: In person

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