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Application Link: Denny's - Cook (Part Time) Schedule: Tuesday, Wednesday, & Thursday: 3 pm to 11 pm Responsibilities: Follow correct prepping procedures, utilizing prep charts. Properly store and rotate perishable

Responsibilities: Must be present each scheduled workday in order to produce food and work with industrial kitchen equipment. Assemble and prepare excellent baked goods. Contribute to the efficiency of the

Responsibilities: Provides a high level of customer service using professionalism, confidentiality, and good judgement Works with clients and employees on time sensitive tasks Corresponds with coworkers, clients, and carriers Creates

Application Link: Denny's – Server (Day Shift) Schedule: 8 am to 4 pm Responsibilities: Demonstrates a sense of urgency when serving guests; meets service cycle timing standards Greets guests immediately

Responsibilities: Perform visual and dimensional inspections of in-process products, and finished goods to ensure they meet quality standards and specifications Verify the accuracy of production documentation, including inspection reports and

Requirements: Must be able to communicate effectively in English both orally and in writing Must be able to pass all required tests and training requirements for the position Must be

Requirements: Experience as a Server Possesses basic math skills (add, subtract, multiply and divide) Possesses excellent guest service skills Able to work a flexible schedule, including holidays, nights and weekends.

Application Link: Denny's - Service Assistant (Part-Time) Weekend Day Shift: Weekend Shift: 8 am to 4 pm Responsibilities: Clears and cleans tables. Carries trays of dishes to the dish room

Apply Here: Denny's - Host/Hostess (Part-Time) Swing Shift: 4pm to 10pm Tuesday, Wednesday, and Thursday Host/Hostess Responsibilities: Greets guests immediately in a friendly manner upon arrival and acknowledges at departure

Application Link: Denny's - Cook Schedule: Day Shift (full time) - 7 am to 3 pm Responsibilities: Follow correct prepping procedures, utilizing prep charts. Properly store and rotate perishable stock.