Voice over artist Jobs in Scottsdale, AZ

A Sandwich Artist® greets and serves guests promptly, preps and prepares products, maintains food safety and
sanitation standards, has outstanding guest service skills, and completes some paperwork. This is a part-time, variable
hour position – meaning, scheduled days and number of hours will vary from week to week, based on expected sales
and current staffing. There are no guaranteed hours.

• MAINTAIN CUSTOMER SERVICE BY MAKING THE GUEST THE NUMBER ONE PRIORITY. Exhibit a friendly, helpful
  demeanor while greeting and interacting with guests and preparing their orders. Demonstrate complete
  understanding of menu items offered on menu board and ability to explain accurately to guests. Knowledge of
  our assembly line procedure, customer flow, suggestive selling, POS/cash register, cash cards and ability to
  handle special requests.
• SANDWICH/SALAD PREPARATION, as outlined in accordance with the Operations Manual including the
  preparation of meats and vegetables fresh daily. Knowledge of proper bread procedures to include scoring,
  proofing, baking and how to make a hinge cut. Prepares food neatly, according to formula, and in a fast and
  timely manner.
• FOOD SAFETY AND SANITATION BASICS. Understanding and adherence of proper food handling, food safety
  and sanitation standards during food preparation, serving guests and clean up. Maintain quality standards by
  taking product temperatures as directed in Operations Manual, checking day dots and use or sell by dates. No
  chewing gum, eating, drinking, or having personal food/drink items in food prep areas (includes service area
  and backroom).
• MAINTAINING A CLEAN RESTAURANT. Frequent walk-through’s to maintain cleanliness in all areas of the
  restaurant. Use of flow charts and detailed cleaning lists, as well as special projects requested or assigned by the
  manager to promote a sparkling, clean image. Understands and follows the Wash/Rinse/Sanitize method of
  cleaning.
• RECORDING AND COMPLETING PAPERWORK ON A TIMELY BASIS IN ITS ENTIRETY AND ACCURATELY, to include
  cash-ins/cash-outs/cash drops, bread counts, temp logs, and any other paperwork as assigned by manager.
• CASH CONTROL THROUGH THE USE OF CASH REGISTER. Record and compute amount of sale in POS, collect
  payment from guests, and make change. Perform cash-ins and cash-outs as well as hourly cash drops and
  bread counts to account for all forms of money. Knowledge of proper coupon procedures, account for all forms
  of money.
• PERSONAL APPEARANCE WHILE BEHIND THE COUNTER. Should always be in complete approved Subway uniform,
  to include: Subway logoed hat or visor, shirt, nametag, and apron; black pants/shorts/skirt (as allowed per
  Operations Manual), clean closed-toe and closed-back shoes or sneakers (any color), and most importantly, a
  sincere smile. Maintains a professional appearance and personal grooming hygiene standards per Operations
  Manual. Must be in compliance, in regards to jewelry, as outlined in the Subway Operations Manual and You’re
  Hired Handbook/Employee Policy Manual.
• ATTENDANCE AND FLEXIBILITY. Regular and predictable attendance to include being on time and ready to go
  for every scheduled shift and calling in advance for any shift you cannot work. You are required to attend
  any/all scheduled staff meetings.
• PREREQUISITES. Able to work any area of restaurant as needed, operate a computerized POS cash register,
  ability to lift 10 pounds frequently and up to 50 pounds occasionally. Frequent to continuous standing, bending,
  reaching, walking, carrying the entire work shift. Climbing on occasion. ANSI accredited food safety certification
  (food handler’s certificate) where required by local Board of Health. Complete University of Subway® courses as
  required by Subway Corporate.
• CONDUCT toward any guest or with anyone in contact with the restaurant should be professional, courteous
  and respectful. Work in cooperation with management, coworkers, guests and vendors; follow policies and
  procedures as outlined in the Operations Manual and You’re Hired Handbook/Employee Policy Manual.