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About the Role
The primary role of a Pounder is to prepare dough for the makeline and the wing unit. This involves taking dough from the walk-in cooler, pounding and crusting it to the correct size, and preparing various dough-based items. The Pounder also completes prep and cleaning duties and reports to the General Manager.
Responsibilities
- Manage dough for the shift, taking dough out of the walk-in cooler as directed by the manager and returning and rotating unused dough.
- Pound and crust dough to the correct size and Company standards for each order, keeping pace with the makeline.
- Prepare pan pizza, breadstick, calzone, and fried dough for the makeline and wing unit.
- If eighteen (18) years of age or older and trained by a manager, make, portion, and store dough.
- Complete prep items as assigned.
- Keep the dough station clean and complete opening, closing, and cleaning duties on the daily list for your station.
- Follow all Company food safety, sanitation, and safety procedures.
Requirements
- Ability to learn and consistently follow Company dough procedures, dough weights, and size standards.
- Manual dexterity and stamina to pound dough repetitively for extended periods.
- Ability to work with others in a fast-paced environment and respond quickly to the makeline.
- Ability to complete tasks that are assigned within the duration of your shift.
- Ability to deal with people sensitively, tactfully, and honestly.
- Strong organizational skills, attention to detail, flexible, and ability to establish priorities.
- Must provide working papers (New York State employment certificate) to the store manager before working the first shift.
- Not permitted to operate the dough mixer, including the cheese chopper attachment, or the slicer.
- Not permitted to use the ovens.
- Not permitted to remove oven trays for cleaning.
- Hours of work, including the number of hours per day and per week and the times of day worked, are limited by New York State and federal child labor law, and the employee will be scheduled accordingly.
- Stamina—Able to push, pull, lift or carry objects up to fifty pounds, including bags of flour and trays of dough.
- Perform repetitive hand and arm motions for prolonged periods.
- Frequently walk, stand and sit for prolonged periods of time.
- Able to read fine print in written documents and use visual discrimination in reading computer screens and order tickets, including color discrimination.
- Distinguish normal sounds with some background noise, as in answering telephones, pagers, etc.
- Able to speak clearly and make self-understood while also understanding others using the English language.
- Frequent need to understand and communicate concepts behind specific ideas and the theories behind several related concepts.
- Must be able to frequently remember multiple orders, tasks and assignments given to self and others over long periods of time with frequent interruptions.
- Must be able to continue work started by another individual.
- Functions in a Kitchen, with many other employees and appliances, including exposure to flour dust, hot surfaces, and the walk-in cooler.
- Ability to operate a dough scraper, pizza cutter, scales, and commercial kitchen appliances.
- Ability to calculate figures, measure and weigh ingredients, and to apply concepts of basic math.
- Ability to read and interpret documents such as safety rules, recipes, operating and maintenance instructions, and procedure manuals.
Skills
- Dough preparation
- Food safety
- Sanitation
- Safety procedures
- Organizational skills
- Attention to detail
- Flexibility
- Prioritization
- Manual dexterity
- Stamina
- Teamwork
- Communication
- Basic math
- Reading comprehension
Location
- Kitchen
Work Type
- Full-time
Experience Level
- Entry Level