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Reaper Jobs in Florida (NOW HIRING)

Dave's Hot Chicken

Team Member

Gainesville, FL · On-site

$13 - $15/hr

Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the ...

1140 - Dave's Hot Chicken - DHC Fowler

Team Members

Tampa, FL · On-site

$11 - $14.25/hr

Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the ...

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Reaper information

What is a reaper?

Reapers are agricultural workers or machines responsible for cutting and gathering crops at harvest time. Traditionally, reapers used handheld tools like sickles, but today, mechanized reapers and combine harvesters are commonly used for greater efficiency. The main role of a reaper is to ensure crops such as wheat, barley, or oats are harvested quickly and effectively, which is crucial for preventing crop loss. In some contexts, 'reaper' may also refer to a mythical figure associated with death, but in agriculture, it specifically denotes those involved in the harvesting process.

What are the key skills and qualifications needed to thrive as a reaper, and why are they important?

To thrive as a Reaper (agricultural harvester), you need practical knowledge of crop cycles, harvesting methods, and basic machinery operation, often gained through hands-on experience or vocational training. Familiarity with farm equipment such as combine harvesters, tractors, and safety protocols is crucial. Physical stamina, attention to detail, and teamwork are important soft skills for this physically demanding and time-sensitive role. These skills ensure efficient, safe harvesting and maximize crop yield during critical seasonal windows.

What are some common challenges faced by reapers when working with perishable crops, and how can they be addressed?

Reapers who harvest perishable crops often face the challenge of working under tight time constraints to ensure freshness and minimize spoilage. Weather conditions and the physical demands of the job can add complexity, requiring flexibility and endurance. Effective teamwork, proper use of harvesting tools, and clear communication with supervisors help maintain productivity and crop quality. Staying informed about best practices and safety guidelines is also essential for success in this role.

What is the difference between Reaper vs Mortician?

AspectReaperMortician
CertificationsNone required, but some may have funeral service or related certificationsLicensed funeral director and embalmer certifications required
Work EnvironmentFuneral homes, cemeteries, or crematoriesFuneral homes, mortuaries, and crematories
Job ResponsibilitiesPreparing bodies for burial or cremation, assisting with funeral arrangementsPreparing bodies, embalming, coordinating funeral services, client interaction

Reapers typically focus on the physical preparation of bodies for funerals, often with minimal formal certification. Morticians, on the other hand, require licensure, perform embalming, and handle client interactions. Both roles work in funeral service environments but differ in certification requirements and scope of duties.

What are popular job titles related to Reaper jobs in Florida?

For Reaper jobs in Florida, the most frequently searched job titles are:

What job categories do people searching Reaper jobs in Florida look for?

The top searched job categories for Reaper jobs in Florida are:

What cities in Florida are hiring for Reaper jobs?

Cities in Florida with the most Reaper job openings:

Reaper jobs near you
Infographic showing various Reaper job openings in Florida as of August 2026, with employment types broken down into 89% Full Time, 10% Part Time, and 1% Contract. Highlights an 94% Physical, and 6% Remote job distribution.

Team Members

1197 - Dave's Hot Chicken - Pembroke Pines

Pembroke Pines, FL • On-site

$11.25 - $14.75/hr

Full-time

Re-posted 12 days ago

Job description

Summary:
The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork.

Must be able to work  Fri/Sat, Sat/Sun or Fri/Sun in addition to other days/nights
Job Expectations:

The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team.


Duties:

  • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities
  • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination
  • Communicate to their immediate supervisor when additional training guidance and practice is needed
  • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
  • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
  • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
  • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed
  • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.
  • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
  • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
  • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
  • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities
  • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results

Requirements:
  • Current student or high school diploma/GED preferred
  • Must be at least 16 years old
  • Flexibility to work nights, weekends, holidays, opening and closing shifts
  • Ability to stand for long periods of time and work in a fast-paced environment
  • Ability to bend and stoop and lift 50 - 75 lbs. comfortably
  • Ability to work in close quarters and around heat
  • Positive attitude while conducting any and all duties
  • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view
  • Effective communicator with Teammates and the Restaurant Management Team
  • Excellent Time Management Skills

Transportation & Accessibility:
  • Must have reliable transportation to work
  • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates
About Dave's Hot Chicken
Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.”
Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block.
A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.
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