Team MemberSummary Reporting to the General Manager, the Team Member provides front-line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. While each team member is hired for a primary position (such as Server / Cashier, Pizza Maker, Steam Cook / Prep, Dishwasher), due to sales volume fluctuations in any given restaurant and the various station responsibilities, each team member may be asked to assist in fulfilling other position duties. It is desirable that each Team Member be cross-trained in each duty. Essential Duties & Responsibilities Server / CashierMust serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe complianceMaintains product knowledge, knows the ingredients, presentation, price of all menu items and specialsReceives payment for all transactions following prescribed methods and with prescribed standards for guest serviceFollows all required procedures outlined in cash handling policyDemonstrates full working knowledge of point-of-sale register systemCompletes cleaning and stocking duties in accordance with the appropriate daily operating procedurePractices food safety and sanitation standards required of foodservice establishmentsFollows established cost control systems, including employee food policy and waste guidelinesAssists other team members when requiredResponsible for the proper use of gloves, utensils and portion size of each item, temperature of hot food and the attractive presentation of all foodCommunicates in a timely manner with the co-workers and management regarding the amount of food on hand and its qualityAssists other team members when requiredOther duties as assigned Pizza MakerPrepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary proceduresAppropriately judges the volume of sales in relationship to pizza preparation and productionCommunicates in a timely manner with the co-workers and management regarding the amount of food on hand and its qualityCompletes cleaning and stocking duties in accordance with the appropriate daily operating procedurePractices food safety and sanitation standards required of foodservice establishmentsFollows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelinesServes customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe complianceMaintains product knowledge, knows the ingredients, presentation, price of all menu items and specialsResponsible for the proper use of equipment, gloves, utensils and portion size of each item, temperature of hot food and the attractive presentation of all foodAssists other team members when requiredOther duties as assigned Steam Cook / PrepPrepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary proceduresOperates all station preparatory equipment in a safe and sanitary manner (ie, knives, steam cooker, dough machine, pizza oven, stove etc.)Functions independently to prepare adequate product according to predetermined production schedules or requirementsCorrectly maintains all displayed steam table items according to Recipe Manual and Product Cards while maintaining local health requirementsCorrectly rotates all new and prepared products in a FIFO (first-in, first-out) mannerFollows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelinesResponsible for the proper use of equipment, gloves, utensils and portion size of each item, temperature of hot food/cold food and the attractive presentation of all foodServes customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe complianceMaintains product knowledge, knows the ingredients, presentation, price of all menu items and specialsAssists other team members when requiredOther duties as assigned DishwasherMaintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standardsCleans and sanitizes all restaurants' trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and proceduresMay be required to wash, clean and sanitize restaurant storage areas including walk-in freezers and refrigerator using prescribed methods and proceduresServes customers on an as needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standardsCompletes cleaning and stocking duties in accordance with appropriate operating proceduresAssists other team members when requiredOther duties as assignedJob Requirements:Team MemberQualifications 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions where accommodations do not present an undue hardship to the company.Ability to follow all health and safety laws, policies and proceduresAbility to deliver food orders within specified time goalsProlonged periods of standing, walking, bending and stoopingAble to lift 50 poundsAble to effectively and safely use kitchen knivesAdequate command of English language including understanding, speaking, reading and writingBasic mathematical skills for accurate cash handling Other RequirementsOutgoing, enthusiastic, willing to serve the public in a positive mannerAble to arrive to work on timeAble to work in a cooperative manner with the other team members and management staffAbility to handle stressful situations in a calm, pleasant attitudeAbility to manage multiple tasks Employment Standards Employees must be at least 16 years of age and possess all documents and permits required by lawEmployees under the age of 18 are prohibited from using any machines, equipment, or tools prohibited by lawPrevious restaurant experience is helpful but not required