Prep Supervisor

The Prep Supervisor is responsible for the successful execution of the Pizza Inn Dough made fresh each morning.

Physical & Mental Requirements:

• Must be able to stand for periods of up to 11 hours
• Must be able to read and write to facilitate communication
• Must be able to speak clearly and listen attentively to team members and management
• Must be able to bend, stoop, and kneel repeatedly over a long period of time
• Must be able to lift up to 50 pounds

Basic Qualifications:

• Must be able to operate with minimal supervision
• Must be able to prepare, measure, and roll all types of required dough
• Must be able to fulfill job descriptions of pizza maker, cut & pack and dishwasher/busser as needed
• Must complete and become certified in the Dough Master Program
• Must be able to prepare fresh dough each morning using strict recipes
• Must be able to prepare stuffed crust pizza
• Must keep dough-rolling area clean and organized
• Must be able to take apart, clean and assemble the dough roller
• Must have a sense of urgency
• Must be organized, flexible, and detail-oriented
• Must be able to comprehend and execute local food-handling laws and standards
• Must be able to comprehend and execute Pizza Inn standards and expectations
• Must be able to focus and perform with a high level of energy throughout the shift
• Must be able to maintain a friendly and outgoing demeanor, even during periods of high volume
• Must have basic math skills and have the ability to handle money efficiently and accurately, with or without a calculator or POS system
• Assists in other areas of restaurant when needed
• Responsible for completing opening and/or closing checklists
• Other duties as assigned by Company Management

Minimum Qualifications:

• Prior restaurant experience of 1 year
• High school degree, or equivalent
• Prior supervisory experience is preferred
• Hours of work are 5/6 am til 2 pm, including weekends.

In 1958, two Texas brothers opened the first Pizza Inn across from the Southern Methodist University campus in Dallas. As word spread of the restaurant’s exceptional pizza and friendly service, so did Pizza Inn locations across the Heartland. From 1960-1990, taste buds across the southeastern and southwestern U.S. were able to experience first-hand the made-from-scratch crispy, crackery Original Thin crust, and tangy signature sauce that are still hallmarks of the Pizza Inn brand today. For more than 60 years, Pizza Inn has prided ourselves on freshness and innovation, introducing the Taco Pizza in 1979, the first dessert “Pizzert” pizza in 1986 and the chain’s hallmark Bacon Cheeseburger Pizza by the 1990s. We’re still cooking up fresh ideas to this day and are committed to bringing our best pizza to the table, every time.