The ability to control and utilize equipment safely and correctly (Press machine, VCM- vertical cutter mixer, dough rounders, dough dividers, auto saucers, sauce ladle, cheese cups, pan grippers, spatula, pizza and dough cutter, different types of knives, can opener, pastry brush, scales, microwave, telephone, cash register, etc.). Completes assignments as directed by the Area Supervisor/Owner including, but not limited to; weekly and period end paperwork, staffing and training, marketing, restaurant image and cleanliness.