Pizza Chef Part Time (07340) - 2017 N Poplar St.
@ Domino'sPizza Chef Part Time (07340) - 2017 N Poplar St.
About the job
Domino's aims to serve communities with hot, fresh pizza and offers opportunities for growth. The role focuses on making quality pizzas, providing excellent customer service, and working in a fast-paced environment. Great for part-time, second job, or hobbyists.
Requirements
- Experience in pizza making
- Customer service skills
- Personality and people skills
Qualifications
- Must be 16 years or older
- Reliable and punctual
- Willing to learn and grow
Full job description
We take pride in being able to show up for our communities by delivering hot fresh pizza right to their door! We strive to be #1 in every neighborhood and each team member makes a difference!
You got game? You got spring in your step? You want the best job in the world? And schedules that work with you, not against you? That's right, we live to beat the rush and make it possible to make, bake or take pizzas during the hungry hours of the day and night.
Pizza Chefs earn starting $16.00/hour + cash tips (Cash tips are paid daily!!!) Have experience? Starting hourly wage could increase!
Certify to be a Pizza Chef Master after hire and we'll pay you more!!!
You'll have plenty of time left over for school, hanging with your friends, or whatever. Sound good? Even if you just need a second job for some extra cash, Domino's Pizza is the perfect place for you. We are searching for qualified customer service reps with personality and people skills. We're growing so fast it's hard to keep up, and that means Domino's has lots of ways for you to grow (if that's what you want), perhaps to management, perhaps beyond. Whether it's your hobby, main-gig, or supplemental job, drop us a line. We're bound to have just the thing for you. CSR's must be 16 years or older.
Be ready to have fun while taking pride in being the best and fastest pizza chef west of the Mississippi!!!! 16 years of age or older
All your information will be kept confidential according to EEO guidelines.
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