Education and Experience
No formal educational decrees required,  but preferred. Prior job experience preferred.

Knowledge
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Essential Functions

• Punctuality Busser must be ready to work at the time shift begins

• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

• Interaction with Others  Positively and respectfully interacts with co-workers, managers, owners, customers and vendors.

• Service Orientation Actively looking for ways to help people.

• Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.

• Requires face-to-face discussions with individuals or teams

• Requires working indoors/outdoors in environmentally controlled conditions

• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.

• Stock service areas with supplies such as coffee, food, tableware, and linens.

• Communicate with customers to resolve complaints or ensure satisfaction.

Basic Skills

• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.

• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

• Reading Comprehension Understanding written sentences and paragraphs in work-related documents.

• Speaking Talking to others to convey information effectively.

• Writing Communicating effectively in writing as appropriate for the needs of the audience.

Social Skills

• Coordination Adjusting actions in relation to others' actions.

• Instructing Teaching others how to do something.

• Service Orientation Actively looking for ways to help people.

• Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.

Technical Skills

• Equipment Maintenance Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.

• Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

• Technology Design Generating or adapting equipment and technology to serve user needs.

• Troubleshooting Determining causes of operating errors and deciding what to do about it.

Physical Skills - Body Positioning (Essential Functions)

1. Requires standing for up to eight hours

2. Must be able to reach all areas of the restaurant on a timely basis.

3. Requires walking

4. Requires repetitive movement

5. Requires manual dexterity to handle and operate equipment (i.e., patio heaters, glass washers, dishwashers, stoves, fryers, etc.)

6. Requires bending or twisting

7. Requires using hands to handle, grasp, , control, or feel objects, tools or controls

8. Requires moving heaters, equipment, tables weighing up to 100 pounds.

9. Requires work in an outdoor / indoor environment with temperatures from -10F to up to +110F.

Communication

• Requires contact with others (face-to-face, by telephone, or otherwise)

• Requires face-to-face discussions with individuals or teams

Conflict

• Requires dealing with unpleasant, angry, or discourteous people

Level of Challenge

• Requires repeating the same physical activities or mental activities over and over

Personal Interaction

• Requires coordinating or leading others in accomplishing work activities

Responsibility for Others

• Includes responsibility for the health and safety of others

Work Attire

• Requires wearing common protective or safety equipment

Work Setting

• Requires working indoors/outdoors in environmentally controlled conditions

• Job tasks are performed in close physical proximity to other people

Tasks

• Clean tables or counters after patrons have finished dining.

• Prepare tables for meals, including setting up items such as linens, silverware, and glassware.

• Explain how various menu items are prepared, describing ingredients and cooking methods.

• Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.

• Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.

• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.

• Garnish and decorate dishes in preparation for serving.

• Roll silverware, set up food stations, or set up dining areas to prepare for the next shift or for large parties.

• Stock service areas with supplies such as coffee, food, tableware, and linens.

• Fill salt, pepper, sugar, cream, condiment, and napkin containers.

Performing for or Working Directly with the Public 

• Communicate with customers to resolve complaints or ensure satisfaction.

Communicating with Supervisors, Peers, or Subordinates 

• Communicate dining or order details to kitchen personnel.

Identifying Objects, Actions, and Events, Performing General Physical Activities (Essential Functions)

• Arrange tables or dining areas.

• Clean food preparation areas, facilities, or equipment.

• Clean food service areas.

• Collect dirty dishes or other tableware.

• Enforce rules or regulations.

• Serve food or beverages.

Pay: $21.00 - $25.00 per hour

Job description:

Directly responsible for food preparation functions to maintain, elevate, direct, and steer the pizza program to include seasonal offerings and trending items. Enhance menu items and create new and trend setting dishes to include salads, sandwiches, specialty dishes and other culinary specials pertaining to the menu at large. 

Exempt Position (Executive, Administrative & Professional)

This position is exempt from overtime pay.  The Pizzaiolo/la’s primary duty is that of the Head Chef of the restaurant. The Pizzaiolo/la shall exercise discretion and independent judgment with respect to menu items, food design, food ingredients, menu preparation, and presentation of the food served at the Restaurant. The Pizzaiolo/la shall also have management responsibilities for the food-preparation-line employees and direct the work of two or more employees. Pizzaiolo/la has the authority to hire, fire, and discipline the food-preparation-line employees, or whose suggestions and recommendations as to hiring, firing, or disciplining employees are given particular weight.  The Pizzaiolo/la shall manage the scheduling for the food-preparation-line employees, the allocation and division of tips for the food-preparation-line employees and shall exercise discretion and independent judgment with respect to the hiring, firing, disciplining, scheduling, and tip distribution.  In this regard, Pizzaiolo/la shall formulate, effect, and implement policies and operating practices regarding the food-preparation-line employees. The Pizzaiolo/la performs tasks which are creative and vary in nature and exercises discretion and independent judgment in the performance of such duties.

Essential Job Functions 

Food purchasing, preparation, maintenance of quality standards; sanitation, cleanliness/sanitation, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, BOH scheduling/ overall kitchen labor supervision.

PHYSICAL DEMANDS (Essential Functions)

• Must be able to stand and exert well-paced mobility for at least eight (8) hours in length.
   
• Use muscles for extended periods without getting tired.
   
• See differences between colors, shades, and brightness.
   
• Move two or more limbs together while remaining in place.
   
• Must be able to exert a well-paced ability to reach other areas, including on different floors of the restaurant on a timely basis.
   
• Must be able to move, push, pull items weighing up to 250 pounds (not an essential function)
   
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
   
• React quickly using hands, fingers, or feet.
   
• Make fast repeated movements of fingers, hands, and wrists.
   
• Talking and hearing occur continuously in the process of communicating with guests, other managers and subordinates.
   

Oversee the daily food preparation line functions, assist in any areas that arise from day to day. 

Provide leadership and support to all Truly Pizza management and team members. 

Train all pizza makers to maintain the standards established by Pizzaiolo/la and ownership team. 

Provide orientation of company policies and procedures and oversee training of new food-preparation-line employees and any re-training for current employees based on performance and new menu items.

Continue working with team members to be able to keep up with high volume business during peak times. 

Aid and support to all key team members to perform at a high level and coach them as needed. 

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. 

Work with restaurant managers/ownership to plan and price menu items. Work on executing new dishes along with execution operationally. 

Establish portion sizes/weights on all standardized recipe cards for all new menu items. 

Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. 

Conducts periodic (not less than once every 60 days) safety meetings for food-line-preparation employees covering: Injury and Illness Prevention Program, Emergency Action Plan, Fire Prevention Plan, Hazard Communication Program, and the Workplace Violence Prevention Program, with signed acknowledgements by food-preparation-line employees.

Provide safety training in first aid, fire extinguishers use and locations, CPR, lifting and carrying objects and handling hazardous materials for the food-preparation-line employees.

Prepare and issue personnel action forms to employees under the appropriate conditions.

Other Duties & Responsibilities 

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures. 

Oversee the training of food preparation line personnel in safe operation of all food preparation line equipment and utensils.