Sbarro Team Member

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.

• Assists other team members when required.
• 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.

• 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.
• Other duties as assigned.

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.
• 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.• 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$14.50