Bertucci's-Dough

Employment Type

: Full-Time

Industry

: Miscellaneous



Job Description

At Bertucci's we are truly passionate about being restaurant people. We have high standards and a joyful passion for hospitality that is the heart of our success. We call it being 'Guest Obsessed'. Your excitement and dedication to our team will be the foundation of our relationship. We aim to provide you with an opportunity to progress as far as your hard work and passion will allow. Your commitment to being Guest Obsessed; one meal, one guest at a time, makes Bertucci's great and is the commitment we ask of you if you join Bertucci's. Together, we will deliver great food and great service, every time, to every one of our guests at every one of our restaurants.Preferred skills:• Attention to detail Position Requirements:•Must be at least 18 years old•Commitment to high standards•Ability to work well under pressure•Ability to remain standing and active for a 9 hour shift•Ability to work in extreme temperatures•Some heavy lifting (50lbs)•Ability to perform basic math functions and measurements Benefits:•Great pay•Flexible Schedules•Medical & Dental Insurance•Short Term Disability Insurance•Vision Care Program•Paid Vacation•Direct Deposit•Tuition Assistance•Meal Discounts Bertuccis is an equal opportunity employer.

Requirements

Primary responsibilities: Responsibilities may include but are not limited to the following:•Cleaning and maintenance of dough production equipment and cleaning dough area•May also be required to receive, unload, and rotate products from vendors•Prepare food accurately and in a timely manner•Ensure temperature of ovens, coolers and freezers are accurate•Stores, unpacks, and retrieves food items in the appropriate area of storage•Monitors and reports malfunctioning of equipment by arranging each item appropriately in a sound working order•Prepares food products according to safety policies as designated. Demonstrates correct use of food service equipment and utensils and wipes up spills on counter and floor as necessary in order to prevent falls•Maintains sanitary work area as defined by State Health Department standards by cleaning food service equipment and utensils as necessary throughout preparation of food items•Wipes immediate work area as necessary after preparation of foot items

Additional Info

At the center of every Bertucci’s, lives our brick oven. For 35 years, since our first kitchen opened in the Davis Square neighborhood of Somerville, MA, in 1981, we’ve been perfecting the art of brick oven cooking. From the beginning, we built a tradition of creating unique pizzas and pasta combinations. These recipes all share some very important things in common: they use only the freshest ingredients, and we take the time to make each by hand.It’s a point of pride that you will never find a microwave in any of our restaurants. We start with the basics; our dough is made from scratch. Each day we light the fire in our signature brick oven; the heart of our restaurants; it initiates the aromas and warmth of the authentic Italian food to come. We start with the freshest, highest quality ingredients and are committed to allowing the true flavor of the food to come through. Our food is complemented with a great wine list and creative drink selections. Our team creates a high energy comfortable environment that calls to our guests to return again and again.We love and are truly passionate about being restaurant people. We have high standards and a joyful passion for hospitality that is the heart of our success. We call it being “Guest Obsessed”. Your excitement and dedication to our team will be the foundation of our relationship. We aim to provide you with an opportunity to progress as far as your hard work and passion will allow. Your commitment to being Guest Obsessed; one meal, one guest at a time, makes Bertucci’s great and is the commitment we ask of you if you join Bertucci’s. Together, we will deliver great food and great service, every time, to every one of our guests at every one of our restaurants.

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