Team Member

Benefits Paid Vacation Paid Sick Employee Meal Perks! Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance (Full-Time) Dental insurance Health insurance Vision insurance Critical Illness Summary Reporting to the General Manager, the Team Member provides front‑line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. Each team member is hired for a primary position (Server / Cashier, Pizza Maker, Steam Cook / Prep, Dishwasher) but may be asked to assist in other duties due to sales volume fluctuations. Cross‑training on all duties is desirable. Essential Duties & Responsibilities Server / Cashier Serve customers within their assigned station, following prescribed methods and maintaining guest service standards, including greeting, enhancing sales through purchase suggestions, proper serving procedure, and checking for guest satisfaction per established standards. Maintain product knowledge of ingredients, presentation, price, and specials of all menu items. Receive payments for all transactions following prescribed methods and guest service standards; follow cash handling policy. Demonstrate full working knowledge of Sbarro point‑of‑sale register system. Complete cleaning and stocking duties per daily operating procedure; maintain food safety and sanitation standards. Follow cost‑control systems, including employee food policy and waste guidelines. Assist other team members when required. Use gloves, utensils, and portion sizes correctly; ensure proper temperature of hot food and attractive presentation. Communicate timely with co‑workers and management regarding food stock quantity and quality. Other duties as assigned. Pizza Maker Prepare all food products according to the Recipe Manual and Recipe Cards while using safety and sanitary procedures. Assess sales volume and adjust pizza production accordingly. Communicate timely with co‑workers and management about food stock and quality. Complete cleaning and stocking per daily operating procedure; maintain food safety and sanitation standards. Follow food safety time and temperature controls and cost‑control systems, including employee food policy and waste guidelines. Serve customers within the assigned station, following guest service standards (greeting, sales enhancement, serving procedure, guest satisfaction). Maintain product knowledge of all menu items. Use equipment, gloves, utensils, and portion control appropriately; ensure proper temperature of hot food and attractive presentation. Assist other team members when required. Other duties as assigned. Steam Cook / Prep Prepare food products according to the Recipe Manual and Recipe Cards using safety and sanitary procedures. Operate all preparatory equipment safely (knives, steam cooker, dough machine, oven, stove). Work independently to produce adequate product according to schedules. Maintain steam table items per Recipe Manual and local health requirements; rotate products FIFO. Follow food safety time and temperature controls and cost‑control systems. Dishwasher Maintain sink area, dining room tables, floors, service stations, restrooms, and trash receptacles in a clean and sanitized condition per procedures. Clean and sanitize all trays, pots, pans, and utensils (except knives) per prescribed methods. Wash and sanitize restaurant storage areas, including walk‑in freezers and refrigerators. Assist customers within the assigned station per guest service standards (greeting, serving procedure, guest satisfaction). Complete cleaning and stocking duties per operating procedure. Assist other team members when required. Other duties as assigned. Use equipment, gloves, utensils, and portion sizes correctly; maintain food temperature and presentation. Maintain product knowledge of menu items. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to follow all health and safety laws, policies, and procedures. Ability to deliver food orders within specified time goals. Ability to stand, walk, bend, and stoop for prolonged periods. Ability to lift 50 pounds. Ability to use kitchen knives safely. Proficient in English (understanding, speaking, reading, writing). Basic math skills for accurate cash handling. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions where accommodations do not present an undue hardship. Other Requirements Outgoing, enthusiastic, willing to serve the public positively. Arrive at work on time. Work cooperatively with team members and management staff. Handle stressful situations calmly and pleasantly. Manage multiple tasks. Employment Standards Employees must be at least 16 years old and possess all required documents and permits by law. Employees under 18 are prohibited from using any machines, equipment, or tools prohibited by law. Previous restaurant experience is helpful but not required. #J-18808-Ljbffr