Production Associate at Domino's Pizza LLC
Brookshire, Texas, United States -
Full Time


Start Date

Immediate

Expiry Date

16 Mar, 26

Salary

20.0

Posted On

16 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Teamwork, Production Processing, Sanitization, Heavy Lifting, Cold Conditions, Yeast Handling, Flour Handling

Industry

Restaurants

Description
Company Description MAKE GREAT PIZZA — AND MORE — POSSIBLE Be a part of the world's #1 Pizza company and watch your career grow! Job Description Domino’s Pizza Supply Chain Center is hiring for a Production Associate. Production Associates will rotate to various positions (dough maker, dough placer, tray washer, and cross/down stacker) throughout their shift. Hourly Pay - $20/hr. Schedule: 1st Shift: 12:25am - 11am (4 days per week) Responsibilities Production Associate takes part in the complete processing and manufacturing of pizza dough Cleans and sanitizes production equipment Teamwork Cold conditions, team member will be provided insulated uniform. Opportunities for growth Domino's offers: Competitive wages Paid Holidays and Vacation Positive work environment Benefits on first day of employment! 401k matching contributions 15% off the purchase price of stock Company bonus Referral bonuses Qualifications High school diploma or GED Ability to work with yeast and flour products Must successfully pass a preemployment background check Additional Information PHYSICAL REQUIREMENTS Ability to stand and/or walk for long periods of time, climb stairs, and lift up to 30 lbs. frequently and 50 lbs. on occasion, perform heavy pushing/pulling of product, work in refrigerated conditions [33-38 degrees], and work in environment with exposure to loud machinery, when necessary

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Responsibilities
Production Associates participate in the complete processing and manufacturing of pizza dough and are responsible for cleaning and sanitizing production equipment. They will rotate through various positions throughout their shift.
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