Full or Part Time Pizza Maker/Cook needed
Immediate Opening for Full or Part Time Pizza Maker/Cook:
Small Family Owned Pizzeria in Oviedo looking for Full or Part Time Pizza Maker & Cook to join our family.
Experienced in hand tossed pizza as well as all duties in the restaurant including making pizzas, pasta dishes, subs, salads, calzones, prep work, etc.
Other duties to include dishes, cleaning and answering phones when necessary.
Excellent customer service skills a must! PIZZA MAKER/COOK:
Looking for someone with a flexible schedule.
Must be neat in appearance & enjoy working directly with customers Experienced only please Please note:
This position requires standing for long periods of time and lifting of some items up to 50 lbs.
Please stop by to fill out application.
PLEASE NOTE:
Pizza Makers will be asked to make a pizza as part of the interview process.
Look forward to hearing from you! North End Pizza 3635 Aloma Ave Oviedo, FL 32765 (Tuskawilla & Aloma) http:
//www.
northendpizzaFL.
com.
Estimated Salary: $20 to $28 per hour based on qualifications.
Small Family Owned Pizzeria in Oviedo looking for Full or Part Time Pizza Maker & Cook to join our family.
Experienced in hand tossed pizza as well as all duties in the restaurant including making pizzas, pasta dishes, subs, salads, calzones, prep work, etc.
Other duties to include dishes, cleaning and answering phones when necessary.
Excellent customer service skills a must! PIZZA MAKER/COOK:
Looking for someone with a flexible schedule.
Must be neat in appearance & enjoy working directly with customers Experienced only please Please note:
This position requires standing for long periods of time and lifting of some items up to 50 lbs.
Please stop by to fill out application.
PLEASE NOTE:
Pizza Makers will be asked to make a pizza as part of the interview process.
Look forward to hearing from you! North End Pizza 3635 Aloma Ave Oviedo, FL 32765 (Tuskawilla & Aloma) http:
//www.
northendpizzaFL.
com.
Estimated Salary: $20 to $28 per hour based on qualifications.
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