Team Member Snappy Tomato Pizza 643 Stevenson Rd, Erlanger, KY 41018
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
As a team member, you're fully immersed in the spirit of the establishment. You're high functioning, adaptable, and ready for whatever a customer throws at you. Working with other team members isn't just your strong suit, it's one of your favorite parts of the job. When you clock in, you're daring the day to challenge you.
About this location
About Snappy Tomato Pizza
Taste The Snappy Difference...With fresh, made-from-scratch dough every day at every Snappy location.
You can’t get more fresh dough than making it daily at each location. That’s right, every Snappy Tomato Pizza restaurant comes equipped with a 60-quart mixer that is used up to 12 times a day at some Snappy’s. We can’t find a better way to serve pizzas made from fresh-baked dough than to bake it in the same facility that it is mixed and proofed—within hours of when our special high-protein flour was poured into the mixer to begin the process. Yes, it is labor intensive, and we could find easier ways of handling our dough, like trucking it in from faraway facilities, but we refuse to compromise quality and freshness. There are many other critical steps that we take to ensure that our dough maintains the highest levels of quality. Without giving away all of our secrets, all we can say is that water quality, temperatures, yeast and corn oils, and proofing procedures are carefully calculated and maintained within certain levels in order to produce that great tasting Snappy crust you know and love.
You can’t get more fresh dough than making it daily at each location. That’s right, every Snappy Tomato Pizza restaurant comes equipped with a 60-quart mixer that is used up to 12 times a day at some Snappy’s. We can’t find a better way to serve pizzas made from fresh-baked dough than to bake it in the same facility that it is mixed and proofed—within hours of when our special high-protein flour was poured into the mixer to begin the process. Yes, it is labor intensive, and we could find easier ways of handling our dough, like trucking it in from faraway facilities, but we refuse to compromise quality and freshness. There are many other critical steps that we take to ensure that our dough maintains the highest levels of quality. Without giving away all of our secrets, all we can say is that water quality, temperatures, yeast and corn oils, and proofing procedures are carefully calculated and maintained within certain levels in order to produce that great tasting Snappy crust you know and love.
