The ability to control and utilize equipment safely and correctly; i.e. the sheeter machine, vertical cutting mixer (must be 18 years or over), the 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 Restaurant Manager including, but not limited to; daily, weekly and period end paperwork, recruiting and training, marketing, restaurant image and cleanliness.