Crew Member / Delivery Driver at Grant's Pizza House, Rochester, MI
Evenings Only | Local Deliveries | We Work Around Your Life

Who We're Looking For

We're a Rochester pizzeria looking for dependable people who live nearby and want stable evening work close to home. If you're looking for an understanding employer who can accommodate unique scheduling requirements, or just need an employer who will treat you like an adult, we'd like to meet you.

Our best drivers come from restaurant and kitchen backgrounds, or from smaller operations where everyone wore multiple hats. If that's you, read on.

The Schedule

We open at 4pm and close no later than 10pm (9pm on weeknights). No early mornings, no late nights. Friday is our biggest night and attendance is required, plus at least one other weekend evening.

What You'll Do

Your shift is part kitchen and part delivery. On the road, you'll verify orders, keep food at the right temperature, and hand each order to our guests in person. All deliveries are in Rochester and the surrounding neighborhoods.

But this isn't a job for someone who wants to clock out between deliveries. Our top drivers know that when they're not on the road, they're in the kitchen: helping push out orders during a rush, handling prep right after we open, and staying useful through close. The more orders we get out the door, the more deliveries you run. Our best drivers understand that and act accordingly.

When deliveries are slow, you might be answering phones, handling curbside pickups, making salads, running the pizza line, folding boxes, washing dishes, or closing down the kitchen. If you've worked in a restaurant before, or at a smaller shop where everyone did a little of everything, you'll feel right at home.

What You'll Need

• Valid driver's license (held 2+ years)
• Your own vehicle and auto insurance
• A relatively clean driving record
• A smartphone
• Restaurant, kitchen, or counter experience preferred

Why This Job Is Worth Taking

• Close to home, with local deliveries only
• Done by 10pm every night
• Strong tips (high-end pizza, high order accuracy, and low re-deliveries)
• Drivers earn significantly more than kitchen-only staff, and our best drivers earn it
• Vision and dental benefits available to qualifying employees
• Small local business: you'll be known here, not just a number
• We promote from within and are actively planning to expand

Ready to Apply?

If you're reliable, live nearby, have some restaurant or kitchen experience, and want an employer who will give you a real chance, apply now.

Assistant Pizzeria Manager

Grant's Pizza House | Rochester, MI | Management Role | Part-Time | Evenings

Who We're Looking For

We're looking for an experienced pizza or QSR manager, or a strong shift leader ready for a real step up, to join us as Assistant Pizzeria Manager. If you've run shifts in a busy delivery kitchen, handled the cash, and kept a crew moving through a Friday rush, you already know most of this job.

As Assistant Manager, you ARE management. You run shifts as the manager on duty, support the Store Manager with food orders, scheduling, and inventory, and develop the crew. This is not a manager-in-training role. You have real authority and real responsibility from day one, and proven performers take on more responsibility and more pay as they master more of the operation.

We're also looking for a particular kind of eye. The best people in this work notice what others miss: what isn't actually clean when you look behind it, small drift in how food is being made, and the slow night that's a chance to reset the line for tomorrow. We're building an operation that doesn't depend on having a great person on every shift, and we want an Assistant Manager who wants to build that with us, not just run shifts under the current standard.

Who We Are

We're locally owned, and we're the premium pizza in this market. Not the cheapest, and not trying to be. We make our dough, sauces, and cookie dough from scratch, and every pizza is built to order. If you've been running a chain line, this is a different kind of kitchen.

We don't plan to stay one store. The capital for the next one is set aside; what we're short of is the right people.

The Schedule

This is a part-time, evening-focused role. Our dinner service runs 3:00pm to 10:00pm most days, and 2:30pm to 11:00pm on Fridays.

You will occasionally come in earlier for prep, new-hire training, or a truck day. We also cater: a handful of large events each year that start early in the morning, and a growing number of smaller daytime catering orders during the week. Daytime availability is a plus, not a requirement.

The weekly schedule is posted on Saturdays for the following Monday through Sunday, so you'll always know your shifts in advance.

What You'll Do

Run shifts as the manager on duty, especially during peak rushes.

Work the line at every station: pizza, salads, wings, cut, expo, register, and curbside.

Prepare artisan pizza dough, gourmet cookie dough, and specialty sauces to recipe.

Train and develop crew. Break in new hires, and help existing crew get better at the job, not just get through their shifts.

Hold the line on standards (cleanliness, organization, food quality, and how the crew presents themselves) through busy nights and slow ones.

Help build an operation that doesn't fall apart when the most experienced person isn't working: labels, checklists, and simple processes that mean the next shift starts ready.

Support the Store Manager with food orders, scheduling, and inventory, and take on more of these as you master them.

Handle cash: drawer counts, driver cash-outs, and bank deposits.

Take ownership when something goes wrong with a guest. Acknowledge it, fix it, do something extra, and follow up.

Close the store cleanly, reconcile the drawer, and distribute tips at end of shift.

When the line is buried on a Friday night, everyone pitches in across stations, including you. As the manager on duty, you set the pace.

What You'll Need

3+ years of restaurant or QSR experience, with real time as a shift leader, assistant manager, or equivalent supervisor.

Comfortable on a pizza line (pushing out, saucing, topping, cutting), or able to pick it up fast.

We'll train you on our menu.

An eye for detail. You notice what isn't clean when you actually look, you notice when a crew member drifts from how something is supposed to be made, and you address it without making it personal.

Able to direct junior crew in a way that brings out their best, and able to coach an underperformer without protecting them from accountability.

Interested in building the operation, not just surviving the shift.

Trustworthy with cash and detail-oriented at close.

Strong service-recovery instincts. When a guest is unhappy, you take it personally and you fix it.

Willing to flex on schedule: long shifts, doubles, splits, and the occasional early start when the business calls for it.

Reliable transportation for late closes. This role works best for someone within about a 20-minute drive of the store.

Must be at least 18.

We will also consider candidates with comparable supervisory experience in full-service, QSR, or fast-casual restaurants if you can pick up a pizza line quickly.

What This Job Pays

$18.00 to $20.00 per hour base, depending on experience, with raises tied to skills mastered and responsibilities absorbed.

Plus tips on tip-eligible shifts. This role typically averages an additional $4 per hour in tips.

Total: approximately $22.00 to $24.00 per hour.

Why This Job Is Worth Taking

Close to home in Rochester.

A premium, scratch kitchen, not a commodity line.

Vision, dental, and Employee Assistance Plan benefits available to qualifying employees.

Real management responsibility and ownership from day one.

A real growth path. The right person becomes the kind of #2 the Store Manager can take real time off because of, and the business is growing past one store.

A Few Quick Questions Before You Apply

Are you at least 18 years old?

Do you live within about a 20-minute drive of Rochester, MI?

Are you available evenings Monday through Sunday, 3:00pm to 10:00pm most days and 2:30pm to 11:00pm on Fridays?

Do you have at least 3 years of restaurant or QSR experience, including shift leadership or assistant management?

Are you willing to flex on schedule when the business calls for it, including long shifts, doubles, and the occasional early-morning catering shift?

If yes to all five and you have the experience described above, we want to hear from you.

WHO WE'RE LOOKING FOR

We're a locally owned pizzeria in Rochester looking for someone who has worked a pizza line or a cook line and wants a steady, close-to-home evening job where that experience counts. If you can stretch, sauce, and top to a build sheet, keep tickets moving on a Friday night, and still take care of the guest at the counter, this is worth reading.

Our crew works every station: pizza, salads, wings, cut, register, and phones. Experienced cooks start at the top of our pay range and move up from there as they master more of the operation.

WHAT THIS JOB PAYS

• $13.75 to $15.25 per hour base, depending on experience. Experienced pizza makers and line cooks start at the top of the range.
• Plus tips, which average about $4 per hour.
• Total: approximately $17.75 to $19.25 per hour.
• Raises are tied to skills mastered, not time served.

THE SCHEDULE

• Evenings only. We serve dinner: no breakfast, no lunch.
• Shifts start at 4:00pm and run through close and cleanup, about 9:30pm on weeknights and 10:30pm on Fridays and Saturdays.
• Friday evening plus one other weekend evening are required.
• The weekly schedule is posted on Saturdays for the following Monday through Sunday, so you always know your shifts in advance.

WHAT YOU'LL DO

• Make pizzas to our build sheets: stretch, sauce, top, bake, cut, and box.
• Build salads and prep sauces and toppings to recipe.
• Take orders at the counter and on the phone, and handle payments accurately.
• Keep your station clean and stocked through the rush, and help reset the line on slow nights.
• Close cleanly: dishes, floors, and prep for the next shift.
• When the line is buried on a Friday night, everyone pitches in across stations.

WHAT YOU'LL NEED

• Six months or more on a pizza line, cook line, or QSR kitchen is preferred. No kitchen experience but you learn fast? Tell us how you've proven that, and we'll train you on our menu.
• Comfortable with guests in person and on the phone.
• Available Friday evenings and at least one other weekend evening.
• Reliable transportation to work and home after close.
• Follows food safety and sanitation rules without being reminded.

WHY THIS JOB IS WORTH TAKING

• Close to home in Rochester.
• Stable operation in its 7th year with a growing customer base.
• Locally owned. You'll be known here, not just a number.
• Predictable evening schedule, posted a week in advance.
• Vision and dental benefits for qualifying employees.
• Your kitchen experience is recognized in your starting rate.

If yes, we want to hear from you.

Please check these before you post it:

1. Shift end times. I guessed about 9:30pm on weeknights and 10:30pm on Fridays and Saturdays, working from your driver posting's close times plus cleanup. Correct them if crew leaves at different times.
2. Friday plus one weekend evening required. I took this from the driver posting. If crew isn't held to it, drop that line and the matching screening question.
3. The pay ceiling. It still tops out at $15.25, as you haven't decided whether to raise it. The new title will bring in experienced cooks, and some will compare that number to what they make now. If you raise it, change only the base range and the total line, since the total is base plus about $4 in tips.

I left out dough mixing because no one under 18 may run the mixer or sheeter. The crew posting still draws high school and college applicants.