Compensation:

• $16.28 per hour base wage
• Tip-pool share based on hours worked and a three-tier merit system based on skills and value alignment. Estimated tip share of $4-$6 per hour at start.

Benefits:

• Friendly, supportive work environments 
• Advancement in a growing company (if you want it) 
• Competitive compensation & benefits 
• Training in scratch cooking & centuries-old culinary traditions 
• Free espresso & discounted or free shift meals
• Access to health insurance coverage after 6-months with an average of 30-hours per week. HMO Medical insurance premium is 50% employer-paid. PPO medical, dental and vision available at the employee's cost

Expectations:

Everyone working in our restaurants is expected to:

• Contribute to working in a team environment where everyone is valued and respected.
• Communicate well with coworkers, team leaders, and management. Communication is vital to everything running as smoothly as possible and any potential issues being addressed in the “controlled-chaos” that is a busy restaurant.
• Embrace and support our core collaborative value of tip pooling. We believe that all hourly employees are important to
  creating a memorable guest experience and should share in customer tips. It is also our experience that this collaborative effort breaks down barriers and wage disparities that can exist between the “front and back houses” of some restaurants to the detriment of the guest experience and work environment.
• Demonstrate product and operational knowledge and perform well during high volume periods.
• Maintain required permits such as food handler’s permit and demonstrate knowledge of health code regulations.
• Remain coachable and eager to improve the quality of the service and products we provide.
• Assist with house-keeping tasks to keep our work environment clean, safe and properly functioning.

Line Cooks Specifically are expected to:

• Hone your craft, pizza making is an art… constantly strive to improve your techniques and celebrate the accomplishments of everyone on our team.
• Ensure the quality of the food leaving the kitchen. Maintain our standards and always strive for perfection, every time.
• Adhere to all recipes and procedures as trained.
• Follow all safety and health department guidelines and our procedures around them such as completing line checks and cooling charts.
• Be at least 18 years of age.

Working Conditions:

• Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing up to 50 pounds and repetitive hand and wrist motion. Can include working outdoors in various temperatures. Also, work with sharp and hazardous equipment as well as work with phones, computers, and other office equipment