Pizza Dough Master & Prep Pro (Fast-Paced Kitchen)

Chuck E. Cheese International; Wayne Township (MI); On-site; USD 22,000 - 23,000; Part time

Benefits offered by this job

Telemedicine access

401(k) retirement plan

Employee meal discounts

Employee Assistance Program (EAP)

Tuition savings

Job summary

CEC Entertainment, LLC seeks Kitchen workers and Dough Masters to prepare orders in a no-fry kitchen, assisting with dough and food preparation for pizzas, salads, and wings. This role requires the ability to lift up to 50 pounds, stand for long periods, and work in a fast-paced environment with noise and equipment.

Candidates should be at least 18 years old (or 16+ per state rules), be reliable and team-oriented, and follow recipes and safety procedures. Benefits and scheduling vary by location.

Qualifications

• Be at least 18 years of age, or 16+ if you are in a state that allows work with kitchen equipment.
• Available to work various shifts.
• Enjoy working in a fast-paced kitchen environment.
• Reliable, punctual, and team oriented.
• Able to follow recipes and food preparation procedures.
• Ability to clean and organize the kitchen and other restaurant areas.
• Ability to receive deliveries and put away products and supplies.
• Wear approved hair/beard restraints (if applicable) and kitchen aprons per local health and safety requirements.

Responsibilities

• Must be able to lift or carry objects weighing 0-50 pounds during scheduled shifts.
• Must be able to stand, bend, kneel, reach, push/pull, walk and squat during scheduled shift.
• The work environment includes flashing and flickering lights, moving mechanical parts, and loud noises.

Job description

CEC Entertainment, LLC seeks Kitchen workers and Dough Masters to prepare orders in a no-fry kitchen, assisting with dough and food preparation for pizzas, salads, and wings. This role requires the ability to lift up to 50 pounds, stand for long periods, and work in a fast-paced environment with noise and equipment.

Candidates should be at least 18 years old (or 16+ per state rules), be reliable and team-oriented, and follow recipes and safety procedures. Benefits and scheduling vary by location.