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Job Overview
Employment Type
Part-time
Compensation
Hourly
Exact $7.25
Work Schedule
Day Shifts
Benefits
Part-time schedule
Paid training
Hourly wage increase after training
supportive work environment
skill development opportunities
Predictable afternoon schedule
Job Description
The hiring establishment operates within the vibrant food service industry, specializing in crafting gourmet pizzas with an emphasis on fresh, quality ingredients. This establishment values a commitment to food safety standards and quality production processes, ensuring every pizza made meets their high standards for taste and consistency. Located in Salt Lake, the restaurant fosters a friendly and team-oriented work environment, encouraging employees to develop their skills in a supportive setting. Recognizing the importance of entry-level roles within its production team, the company is dedicated to providing training, fair wages, and a manageable work schedule to accommodate part-time workers.
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Job Requirements
- 18 years of age or older
- able to obtain a Salt Lake Food Handlers Permit
- reliable transportation to work (not public transportation)
- ability to lift 50 pounds
- able to stand for long periods
- available to work part-time starting at 10:00 AM
- willing to complete training period
Job Qualifications
- 18 years of age or older
- ability to obtain a Salt Lake Food Handlers Permit
- prior experience in food preparation preferred but not required
- basic understanding of food safety practices
- ability to operate dough sheeter machine or willingness to learn
- physical ability to lift 50 pounds and stand for extended periods
Job Duties
- make fresh pizza dough daily
- use a sheeter machine to roll dough into appropriate sizes and weights
- ensure dough meets quality and consistency standards
- follow food safety and handling procedures strictly
- lift up to 50 pounds as needed
- stand for long periods while performing duties
- complete daily dough quota efficiently
Job Qualifications
Experience
No experience required
Job Location
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