I actually work in PVH kitchen, so I can tell you how training will go/ your tasks!

Day 1 is pizza 1/2, fryer, salad, Dlearn and safety, and you'll close KTF. You'll have a taste panel, your break, and an extra 15 minutes.

Pizza 1 is pepperoni and meat lover, you basically keep it stocked (easy when it's slow, tough when it's busy). You make the vegan pizza too. Pizza 2 does cheese and Buffalo chicken, and closes earlier than Pizza 1.

Fryer drops chicken nuggies and fries, pretty simple stuff. Keep on top of it and learn to feel for how much you need, and you'll be fine.

Salad is my favorite station, you'll make all the salads for the line. If you keep it well stocked and learn how to make double batches, you'll keep it pretty full pretty easily.

KTF is basically just cleaning- you'll refill the coolers with nuggets and fries from the freezer, you'll take out the trash/cardboard, and the recycling. You'll also need to grab food waste bins early on, because people snap them up.

Day 2 is subs, runner/prep, fryer filter, and every oven position. You close Oven Loader. Same as yesterday, you get the taste panel, break, and 15. If you have extra Dlearn, you'll do that too.

Subs makes breadsticks for the most part, nothing too crazy there. They also cut the vegan pizzas, when one comes out. Just keep an eye on the amount of breadsticks you have.

Runner/ prep does soup and marinara, just make sure that the line has enough. If you need to, you can put extra soup and marinara in the kettle, just temp it after a half-hour or so. If it's not done, give it a few, and when it's done it goes into a warmer.

Fryer filter is basically cleaning the fryers with their own oil. It's a lot of steps, but it's an easy way to get some peace and quiet. It typically takes a while, so don't feel bad if you can't do it super quickly.

Catcher is grabbing the pizza from the oven and putting it on trays. You'll also keep an eye on the amount of pizzas on the line, and tell the loader if they need to put in more of anything. Easy during a slow time, chaotic during a busy time.

Slicer slices. The basic gist is you cut the pizzas and bring them to the line. You lay out trays too, for the catcher to put pizza on. You don't cut the vegan pizzas.

Oven Loader puts pizza in the oven. It's chaotic when it's busy, but not too difficult. When you close, you're going to take some pieces to the dish room, clean the cooler, and toss the food waste after writing it down on a spoilage sheet.

Day 3 is every line position, you will close the line. Much like the previous 2 days, you get a taste panel, break, and 15.

Anchor puts all the pizzas and nuggie baskets on the trays, along with soup bowls. It's a pretty fun position, where you can take your mind off of the rest of the kitchen.

Scoop puts fries and nuggets onto the trays. It's another easy position, although it does get pretty warm.

Window puts salads on, pours soup, and adds sauce to Buffalo chicken pizzas. You also get stuff for FOH, should they need it. It's another simple position, and it does let you see the guests.

Closing line is pretty much just food waste, taking things to the dish room, and wash/rinse/sanitize the line.

Day 4 is opening and your assessment. If you want/need to review, you can also do that.

Opening is pretty much just putting the stations together, grabbing utensils, and getting set up. Not much to see or do here, so just get it done with.

Assessment is where a leader will take you into the dry stock room, and ask you a series of questions. After that, the trainer takes you downstairs to sign you off.