Pantry Worker Job Description Sample
Pantry Worker 1
Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St.
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Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. Set up, stock, and maintain work areas.
Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional.
Maintain confidentiality of proprietary information; protect company assets. Support all co-workers and treat them with dignity and respect. Support team to reach common goals.
Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time or for an entire work shift.
Read and visually verify information in a variety of formats (e. g., small print). Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces and steps.
Move up and down stairs and/or service ramps. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Perform other reasonable job duties as requested by Supervisors.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Pantry Worker Garde Manger
Preparation and service of all food items applicable to their outlet and individual workstation. Refill and replace food items. Keep service area clean.
ESSENTIAL FUNCTIONS AND TASKS:
Knowledge of menu items and recipes for each kitchen station worked.
Identify and inform the Chef regarding any problems on station.
Work rapidly and accurately.
Utilize proper food handling techniques following health and safety standards.
Stock assigned station, know the mise en place.
Clean and organize of work area.
Pay attention to detail.
Maintain good communication skills.
EDUCATION and/or EXPERIENCE:
High School Diploma or equivalent and one-year food and beverage experience or an equivalent combination of education, training and experience.
Must have a basic knowledge of kitchen equipment and basic knife skills.
Must be capable of following directions
Must be able to speak, read and write English
While performing the duties of this job, the employee is frequently standing, walking, listening, speaking and smelling.
Frequently walking distances of 10 to 30 ft., between various areas of department. Frequently walking distances up to 300 ft.
Frequently using wrist motion, dexterity, and eye-hand coordination, reaching, twisting and balancing.
Frequently lifting 55lbs. alone, including food products, pots, and pans, for up to a distance of 300 feet. Occasionally carrying, pushing, and pulling up to 1200 lbs.
Work performed in climate-controlled environment with occasional hot and cold temperature changes. Employee will be required to stand on concrete floors, tiles/mats and walk on uneven or wet surfaces. Employee will be exposed to food odors, knives, and mechanical kitchen equipment. The noise level in the work environment is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Regular scheduled hours. Must be flexible if needed for occasional work outside of normal business hours.
Steakhouse Pantry Worker (Mgm Springfield)-1
POSITION SUMMARYIt is the responsibility of the Pantry Worker to prepare food for presentation and to set up the assigned pantry service line and/or prep stations. All duties are to be performed in accordance with federal, state, local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures.
Maintains necessary knowledge of food/menu products, including food presentation.
Reads, measures, and converts measurements accurately in order to execute recipes and prepare dishes.
Ensures all products are rotating on a first-in, first-out philosophy.
Ensures all requisitions are processed properly and placed in designated area(s).
Properly wraps/stores, labels, and dates all products to ensure safekeeping and sanitation.
Receives, processes, and stocks deliveries in designated areas.
Applies basic knife skills required for preparation.
Follows proper food temperatures and logs during preparation, as necessary.
Assists other team members as needed in the execution of service.
Works as a team, assisting all guests' and employees' needs and inquiries.
Maintains complete knowledge of correct maintenance and use of equipment.
Monitors and maintains cleanliness, sanitation, and organization of assigned work areas, including maintaining and strictly abiding by state sanitation/health regulations and hotel requirements.
Utilizes proper food handling techniques in accordance with local health and safety standards, including properly labeling and dating all products to ensure safekeeping and sanitation.
This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.
EDUCATION and/or EXPERIENCE:
High school diploma or equivalent.
Minimum of one year of previous experience in a similar position.
Effectively communicate in English, in both written and oral forms.Preferred:
Bilingual abilities, per property needs.
Previous experience working in a similar hotel, resort, or restaurant setting.
CERTIFICATES, LICENSES, REGISTRATIONS:
- Food Handler's Card.
Customer Service Orientation: The ability to provide excellent service to guests and ensure their complete satisfaction. This includes greeting and interacting with guests in a friendly and enthusiastic manner, building trust and delighting guests, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset, taking ownership of guest issues or problems and taking action to quickly resolve them, and caring about and valuing guests.
Positive Demeanor: The ability to present oneself in a positive, enthusiastic, and professional manner with others and guests. This includes displaying a passion and enjoyment for work; focusing on success; thinking positively about actions and events; and anticipating the best possible outcomes.
Communication: The ability to communicate information clearly and politely to coworkers, supervisors, and guests when speaking, writing, and reading English. This includes targeting the amount, style, and content of the information to the needs of the receiver.
Listening: The ability to understand key pieces of spoken information, separating relevant from irrelevant information, and following verbal instructions and explanations. This includes listening attentively to spoken information to ensure that the intended message has been accurately received, holding responses until the person has finished making his/her point, and repeating information to ensure accuracy.
Team Work: The ability to participate as a committed member of a team. This includes cooperating and working well with other team members to accomplish goals and meet guest needs, being supportive of others, willingly helping others, objectively considering others' ideas and opinions, sharing information with others, adhering to team expectations and guidelines, giving proper credit to others, and fulfilling team responsibilities.
Dependability: The ability and willingness to take ownership of work activities and ensure that they are completed accurately, efficiently, and in a timely manner. This includes being conscientious, committed, reliable, trustworthy, and accountable for completing work activities
Adaptability/Flexibility: The ability to work in ambiguous situations and change one's style or approach in response to differing circumstances. This includes being open to change and new information; adapting behavior and work methods in response to new information, changing conditions, or unexpected obstacles; and adjusting rapidly to new situations warranting attention and resolution.
Initiative: The ability and willingness to take independent action and complete job tasks without being instructed to complete them. This includes the ability and willingness to recognize assignments or tasks that need to be completed, to seek out additional assignments or tasks, and to help others.
Company Policies Knowledge:
The ability and willingness to learn and understand the company's policies, procedures, and regulations as well as federal, state, and local laws.
Kitchen Equipment: The ability and willingness to learn how to safely disassemble and reassemble kitchen equipment.
Menu: Knowledge of menu items including specials, prices, preparation methods/times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and method of presentation.
Cooking Standards: Knowledge of cooking times, temperatures, methods, and procedures (e.g., grilling) for various food products and menu items.WORK SCHEDULE/HOURS:
Regular scheduled hours : Work Days: Varies Hours: Varies
Other – Must be flexible if needed for occasional work outside of normal business hours.
Food Pantry Worker
Responsible for ensuring the food pantry functions operate smoothly and maintain sanitation adherence. This is a part-time regular position with a workweek expectation of 25 hours per week.
This job description is not all inclusive. It is intended to identify the essential duties of the position. Other duties, responsibilities and tasks may be assigned by corps officer/administrator.
- Maintain positive work atmosphere by behaving and communicating in a manner that fosters good relationships with co-workers and supervisors. This would include but not be limited to such actions: resolution of conflicts in a professional manner; courteous treatment of staff, visitors and clients; respect of others' property and person, professional and appropriate communication to and about co-workers, supervisors, and subordinates.
Support the Mission of The Salvation Army by treating every client, donor, and colleague with respect and dignity, and without discrimination of any kind.• Maintain highest standards of cleanliness. Ensuring that all health and food bank standards are met including the proper storage of all food surfaces disinfected, hands washed, all food items separated from non-food items, etc. Ensure proper storage of equipment and supplies.• Perform daily pickups of scheduled food donations and other gift in kind donations.• Be responsible to handle all incoming food donations and related gifts in kind to include proper storage, documentation, and rotation.
Record donations by weight, and the name and address of the donor. Issue receipt as requested.• Work with caseworker to maintain rotation, proportional distribution, and proper storage of all food related items. Assist with food drives, including volunteer coordination. • Work with volunteers to ensure coverage for daily distribution.
Keep logs updated.• Ensure that all items are maintained for freshness. All outdated, bulging, open, or rusted items are to be disposed of. • Attend the weekly staff meeting to enable optimum communications with other staff. • Ensure that food and non-food items are distributed in accordance with The Salvation Army guidelines making sure all food items are weighed and recorded on proper forms before leaving the pantry. All items require a signed ticket from case worker for the items to be distributed.• Ensure that the refrigerators and freezers are maintained and kept in clean working condition.• Assist volunteers with packing of boxes in advance of the client receiving their box. • Ensure that all boxes weigh the appropriate amount and that they contain the necessary items according to our guidelines.• Maintain confidentiality of all clients. Ensure the fair treatment of all clients.• All other duties as assigned.
- High School Diploma/GED required. • Ability to work well with clients of diverse cultural and socioeconomic groups.• Willingness to support the philosophy, goals, and objectives of The Salvation Army. • Must have excellent interpersonal, oral and written communication skills, the ability to work independently and/or in a team setting.• Possess a positive attitude, work well with others, be trustworthy, especially in confidential matters and be well organized and efficient. • Ability to use Salvation Army approved word processing, spreadsheet, data base management, and graphics/desktop publishing software packages.• Valid Driver's License. (Must meet the guidelines provided by the State of residence and the automobile insurance provider as pertaining to corps' passenger vans/buses.)• Must pass The Salvation Army background checks and meet the MVR driver's qualifications. • Willingness to support the philosophy, goals, and objectives of The Salvation Army.• It must be understood by the incumbent that the provisions of Safe From Harm will apply upon commencement of employment and also understood that the required Safe From Harm training be satisfactorily completed within the first thirty (30) days of employment.
Food Pantry Worker
Come be part of a team who are "Doing the Most Good." The Salvation Army corps located in Jefferson City, Missouri, is looking for a part-time, 20 hours per week (works 4 or 5 days a week), Food Pantry Worker. This position comes with benefits such as 12 paid holidays a year, vacation time, sick time, personal time, and is eligible for participation in the employer funded pension program after one year of service. Minimum starting pay will be $9.25 an hour.
Positively impact community members by reducing food scarcity among households with limited resources. Interact with diverse populations, broadening your understanding of others. Make a meaningful difference each work day.
The Food Pantry Worker interviews clients, disburses food orders, and maintains appropriate paper and computer records. Position may sometimes arrange for food acquisition, delivery and stocking of food, and preparation of food boxes to be distributed to our clients. Position is expected to comply with and meet The Salvation Army, Federal, State and Local policies and standards.
Full Job Description available at time of interview.
High school or equivalent diploma and one year of experience in an office environment. Combination of training and experience will be considered.
Must be able to communicate with clients in person and by phone. Must be able to read and write, and enter and retrieve data from a computer data base. Ability to use Word and Excel is a plus.
Must be a team player, a self-starter and perform well with minimum supervision. Must demonstrate ability to maintain confidentiality of client information. Must have an outgoing personality with good communication skills and an ability to work with diverse cultures.
Good organizational skills required. Commitment to carry out The Salvation Army's mission is essential.
Physical and Work Environment
Must be capable of performing the above essential duties to include frequently lifting 25 pounds, occasionally lifting up to 50 pounds and frequently moving 50 or more pounds using dolly/cart/truck. Some of this work will be outdoors and it will be cold in the winter and hot in the summer.
The Salvation Army, as a church, is exempt from participation in federal and state unemployment insurance programs.
Pantry Worker - Salt Lake Flagship Store
Pantry Worker Salt Lake Flagship Store
Salt Lake Downtown, UT
45 W South Temple
Salt Lake City, UT 84101
Who We Are
Since 1866, Deseret Book Company has been the market leader in the publishing, distribution and retailing of faith-based books, music, DVDs, religious art and home decor, and other lifestyle products serving, in particular, members of The Church of Jesus Christ of Latter-day Saints. Deseret Book's purpose is to provide quality products that build faith, strengthen homes and families, ennoble personal virtues, and offer practical advice to religious and non-religious alike.
The Deseret Book Flagship Store in Downtown Salt Lake City is excited to announce the opening of their brand new Pantry! We are looking for candidates who will:
Cheerfully and eagerly assist customers
Monitor food supplies in a timely manner
Keep the Pantry clean and organized
Maintain a high standard of excellence
This position requires flexible availability on days, evenings, and Saturdays working 20-25 hours a week
We are looking for individuals with the following qualifications:
Superior customer service skills
Basic cashiering skills
Basic janitorial duties
Food handler's permit required or ability to acquire one
401(k) savings plan
Great work environment
Pantry Delivery Food Server - The Pantry (Pt) (The Mirage)
Las Vegas, Nevada
Become one of the stars behind the show and become part of the world's most powerful entertainment brands. Our Company has one exciting mission: To entertain the human race. The Pantry Delivery Server will take the next order(s) in line and will bag food and beverage items and utensils. They will have the completed order checked by a Manager and then will deliver completed orders to the guest room in a timely manner.
Check all orders as assigned.
Deliver orders, as directed, in a timely manner to guest room.
Ensure guest satisfaction.
Complete all side work duties as required.
Maintain work environment according to department standards.
Communicate issues with Manager and Expediter as needed.
Engage, entertain and inspire all who visit The Mirage by making a focused commitment to S.H.O.W service standards.
Performs all other job related duties as requested.
Must be at least 21 years of age.
Must be able to make multiple deliveries throughout the shift as required.
Exhibit proper knowledge, selling techniques and service delivery of both non and alcoholic beverages.
Exhibit proper knowledge, selling techniques, and service delivery of menu items of every course.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
Ability to effectively communicate in English, in both written and oral forms.
At least 1 year of experience as a Food Server in a similar establishment.
High school diploma or equivalent.
Previous experience working in a similar resort setting.
Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has an expanding presence in key European markets through properties in London, Paris, Barcelona, Vienna and Prague. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.
Park Central San Francisco, a Marriott Affiliate Hotel is an artful blend of chic design and exemplary service. The hotel is conveniently located in the South of Market district and is within walking distance to premier Union Square shops and designer boutiques, trendy SOMA dining and lounge hot spots, the Powell Street Cable Car Terminal and Market Street Vintage Trolley Car line. Explore the Artisan shops at the Ferry Building and experience local favorite's in Chinatown, Fisherman's Wharf. Mission District and North Beach. This modern, ultra-chic hotel has 681 guestrooms.
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
Complete opening duties:
Set up work station with required mis en place, tools, equipment and supplies.
Inspect the cleanliness and working condition of all tools, equipment and supplies.
Check production schedule and pars.
Establish priority items for the day.
Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the Storeroom and stock in designated areas.
Start prep work on items needed for the particular menu of the day.
Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
Continue prep work after the meal period for the next meal service.
Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
Prepare all menu items following recipes and yield guide.
Inform the Sous Chef of any shortages before the item runs out.
Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Breakdown work station and complete closing duties:
Return all food items to the proper storage areas.
Rotate all returned product.
Wrap, cover, label and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
Return all unused and clean utensils/equipment to the specified locations.
Ice down hot items from the steam table, so they cool quickly.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Review status of work and follow-up actions required with the Head Cook before leaving.
Assist with inventories as scheduled.
Assist in plating up Banquet hot meals as assigned.
Follow maintenance program and cleaning schedule.
Perform duties in other areas of Kitchen as assigned.
Work at off-premise functions.
Research new menu items.
Attend designated meetings.
5 years experience as a Cook at a Hotel or Restaurant.
Food handling certificate.
Fluency in English both verbal and non-verbal.
Compute basic arithmetic.
Provide legible communication.
Comprehend and follow recipes.
perform job functions with attention to detail, speed and accuracy.
prioritize and organize.
be a clear thinker, remaining calm and resolving problems using good judgment.
follow directions thoroughly.
understand guest's service needs.
work cohesively with co-workers as part of a team.
work with minimal supervision.
maintain confidentiality of guest information and pertinent Hotel data.
High school graduate or equivalent vocational training certificate.
Certification of Culinary training or apprenticeship.
Fluency in a second language, preferably .
Expand and condense recipes.
Ability to input and access information in the property management system/computers/point of sales system.
Previous guest relations training.
Pantry Express Specialist
JOB TITLE: Pantry Express Specialist STATUS:
Full-time, Non-exempt REPORTS TO: Pantry Manager DIRECT REPORTS: None
Under the general supervision of the Food Pantry Manager, this position will be responsible for the overseeing day- to-day operations of Pantry Express and Online Ordering within the Kroger Community Food Pantry at Mid-Ohio Foodbank.
Coordinate day-to-day operations of Pantry Express and Online Ordering within the food pantry according to Standard Operating Procedures.
Train and oversee Foodbank volunteers to fulfill day-to-day pantry express duties, such as: stock shelves, answer phones and sign-in pantry customers for service, order food, etc.
Organizes and manages product movement of food pantry inventory for Pantry Express and Online Ordering.
Work with Pantry Manager and other department staff to plan/implement programs and services that support the Foodbank's mission, vision and strategic direction.
Assist with the implementation and execution of online ordering processes.
Check and update online ordering system to ensure orders are received and fulfilled.
Work with program staff to inform the development, implementation and evaluation of programs and special projects related to the food pantry.
Maintain safe, secure, and healthy work environment by following safety practices and policies.
Participates in special projects as requested.
Education and Certification: High School Diploma/GED required. Food Safety Certification (provided by Mid-Ohio Foodbank)
Knowledge and Experience: Must have two years of experience working/volunteering in a community based setting interacting directly with individuals, families and/or children in a customer service or education capacity.
Two years of experience working/volunteering in a food pantry is desired. Experience operating a forklift and/or electric pallet jack is desired. Potential candidates must have experience training, supervising and retaining volunteers to achieve set goals.
Computer skills are necessary for maintaining pantry records and completing monthly/annual statistical reports. Knowledge of food pantry operations and community garden projects/initiatives. Basic knowledge of Microsoft Office software including Word, Excel, and Outlook is required.
Skills/Competencies: Strong organization, communication and people skills are required.
Individuals must understand the importance of collecting data related to pantry services for evaluation and reporting purposes. Candidates must represent Mid-Ohio Foodbank with professionalism when interacting with clients, volunteers, community members and Foodbank staff.
Working Conditions: Normal office and pantry environment.
Occasional travel may be required. Must be able to perform moderate to heavy physical labor (lift 30 lbs frequently and 50 lbs occasionally). Daily walking, bending, reaching, pushing and pulling (300 lbs. with use of manual pallet jack). Frequent standing, walking, lifting, carrying, and reaching. Must work in constantly changing climate temperatures.
ADA: The above statements cover what are generally believed to the principal and essential function of this job. Specific circumstances may allow or require some associates assigned to the job to perform a somewhat different combination of duties.
Food Pantry Coordinator - Lincoln
The Hours for this Position are: Tues 8:30am
2:00pm, Wed-Thurs 1:00pm
6pm and Fri
The Salvation Army Mission: The Salvation Army, an international movement, is an evangelical part of the universal Christian church.
Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.
Summary/Primary Purpose: Assist clients to our food pantry with the intake process.
Essential Duties and Responsibilities:
Greet visitors/clients in a friendly manner –variety of languages.Secure the necessary client information and enter data into Service Point program.Inventory food order from Food Bank of the Heartland.Responsible for weekly food box orders.Assist with food distribution.Assist with CACFP menu and orders
Ensure pantry shelves are stocked and organized.Keep the pantry area cleaned for sanitary purposes.Maintain inventory of pantry and the kitchen pantry.Assist with Seasonal projects and languages
Attend meetings as required.Supervise pantry staff and volunteers.All other duties as assigned.
This position supervises volunteers under the direction of the Corps Officer.
Education and/or Experience: High School diploma or General Education Degree (GED).
The requirements listed below are representative of the minimal knowledge, skill, and/or ability required for this position.
Ability to be flexible and able to work on multiple projects or tasks simultaneously
Intermediate skills in Microsoft software to include Word, Excel, PowerPoint and Access. The ability to access payroll, timekeeping and personal data via a web-based system.Administrative skills to include utilization of standard office equipment, data entry, 10-key, attention to detail and filing.Good communication skills both written and spoken, and ability to maintain effective working relationships.Demonstrated ability to handle confidential matters.Driving is an essential function of this position.
Must pass all applicable background checks.
Must possess a valid driver's license from the state in which you reside. Must be approved through The Salvation Army Fleet Safety Program to drive either a Salvation Army or personal vehicle on Salvation Army business. Must successfully complete Safe from Harm training within 90 days of hire, as established by The Salvation Army.
Certificates, Licenses, Registrations: N/A
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be able to sit a majority of the time. Must be able to use hands to finger, handle or feel and reach with hands and arms.
May need to climb or balance or stoop, kneel, crouch or crawl. Need to be able to talk or hear. Must be able to lift up to 25 pounds.
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