Team Member

Lincoln Latus L.L.C. #4346; South Holland (IL); On-site; USD 28,000 - 33,000; Full time

Benefits offered by this job

Paid Vacation

Paid Sick

Employee Meal Perks

Employer paid Short-Term Disability

Employer paid Long-Term Disability

Dental insurance

Health insurance

Vision insurance

Critical Illness

Job summary

Lincoln Latus L.L.C. #4346 is seeking friendly Team Members to provide front-line service at Sbarro in South Holland. Responsibilities include serving customers, maintaining food safety standards, and preparing food in various roles like Server, Pizza Maker, and Dishwasher. Candidates must be at least 16 years old and have good English skills. The position may require lifting and standing for long periods. Benefits include paid vacation and various insurance options.

Qualifications

• Must follow all health and safety laws, policies, and procedures.
• Ability to manage multiple tasks effectively.

Responsibilities

• Serve customers with enthusiasm, following service protocols.
• Maintain product knowledge and cleanliness of assigned area.
• Prepare food according to specifications and safety standards.

Skills

Ability to follow health and safety laws

Ability to deliver food orders timely

Prolonged periods of standing

Lift 50 pounds

Use kitchen knives safely

Command of English language

Basic mathematical skills

Job description

Sbarro

700 E. Tri-State Toll Rd. South Holland, IL 60473

Benefits

• Paid Vacation
• Paid Sick
• Employee Meal Perks!

If Full-Time,

• Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance
• 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. 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 / Cashier

• Must 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 compliance.
• Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials.
• Receives payment for all transactions following prescribed methods and with prescribed standards for guest service.
• Follows all required procedures outlined in Sbarro cash handling policy.
• Demonstrates full working knowledge of Sbarro point‑of‑sale register system.
• Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure.
• Practices food safety and sanitation standards required of foodservice establishments.
• Follows established cost control systems, including employee food policy and waste guidelines.
• Assists other team members when required.
• Responsible for the proper use of gloves, utensils and portion size of each item, temperature of hot food, and the attractive presentation of all food.
• Communicates in a timely manner with the co‑workers and management regarding the amount of food on hand and its quality.
• Other duties as assigned.

Pizza Maker

• Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures.
• Appropriately judges the volume of sales in relationship to pizza preparation and production.
• Communicates in a timely manner with the co‑workers and management regarding the amount of food on hand and its quality.
• Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure.
• Practices food safety and sanitation standards required of foodservice establishments.
• Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines.
• Serves 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 compliance.
• Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials.
• Responsible for the proper use of equipment, gloves, utensils and portion size of each item, temperature of hot food, and the attractive presentation of all food.
• Assists other team members when required.
• Other duties as assigned.

Steam Cook / Prep

• Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures.
• Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.).
• Functions independently to prepare adequate product according to predetermined production schedules or requirements.
• Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements.
• Correctly rotates all new and prepared products in a FIFO (first‑in, first‑out) manner.
• Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines.

Dishwasher

• Maintains 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 standards.
• Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and procedures.
• May be required to wash, clean and sanitize restaurant storage areas including walk‑in freezers and refrigerator using prescribed methods and procedures.
• Serves 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 standards.
• Completes cleaning and stocking duties in accordance with appropriate operating procedures.
• Assists other team members when required.
• Other duties as assigned.
• Responsible 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 food.
• Serves 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 compliance.
• Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials.
• Assists other team members when required.

Qualifications

• Ability to follow all health and safety laws, policies and procedures.
• Ability to deliver food orders within specified time goals.
• Prolonged periods of standing, walking, bending and stooping.
• Able to lift 50 pounds.
• Able to effectively and safely use kitchen knives.
• Adequate command of English language including understanding, speaking, reading and writing.
• Basic mathematical 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 to the company.

Other Requirements

• Outgoing, enthusiastic, willing to serve the public in a positive manner.
• Able to arrive to work on time.
• Able to work in a cooperative manner with the other team members and management staff.
• Ability to handle stressful situations in a calm, pleasant attitude.
• Ability to manage multiple tasks.

Employment Standards

• Employees must be at least 16 years of age and possess all documents and permits required by law.
• Employees under the age of 18 are prohibited from using any machines, equipment, or tools prohibited by law.
• Previous restaurant experience is helpful but not required.