Dough & Pizza Kitchen Pro

Chuck E Cheese

Lake Charles (LA)

On-site

USD 17,000 - 22,000

Full time

3 days ago
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Benefits offered by this job

Meal discounts
401(k) retirement plan
Telemedicine
Tuition savings

Job summary

CEC Entertainment, LLC is seeking kitchen workers and Dough Masters for its Chuck E. Cheese locations. The role involves preparing orders for a no-fry kitchen focused on pizza, salads, and wings.

You will follow recipes, assist with dough making, and maintain a clean, organized work area. The position requires 18+ (or 16+ where permitted by state law for kitchen roles), flexibility across shifts, physical stamina, and the ability to work in a busy environment with safety standards in place.

Qualifications

  • Must be at least 18 years old, or 16+ if allowed by state for kitchen work.
  • Available to work various shifts.
  • Enjoy fast-paced kitchen environment.
  • Reliable, punctual, and team oriented.
  • Able to follow recipes and food preparation procedures.
  • Able to clean and organize the kitchen and other restaurant areas.
  • Ability to receive deliveries and put away products and supplies.

Responsibilities

  • Must be able to lift or carry objects weighing 0-50 pounds.
  • Must be able to stand, bend, kneel, reach, push/pull, walk and squat.
  • Work environment includes loud noises, flashing lights, and moving parts.
  • Interact effectively with guests and co-workers and manage job stress.

Skills

Teamwork
Punctuality
Food prep
Follow recipes
Physical stamina
Adaptable

Job description

CEC Entertainment, LLC is seeking kitchen workers and Dough Masters for its Chuck E. Cheese locations. The role involves preparing orders for a no-fry kitchen focused on pizza, salads, and wings.

You will follow recipes, assist with dough making, and maintain a clean, organized work area. The position requires 18+ (or 16+ where permitted by state law for kitchen roles), flexibility across shifts, physical stamina, and the ability to work in a busy environment with safety standards in place.

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