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Job Description Now Hiring Restaurant and Culinary Leaders in San Diego, San Bernardino, Riverside, and Imperial Counties Are you passionate about hospitality leadership or culinary excellence? Top restaurant groups across Southern California are looking for experienced managers and chefs to join their teams. From locally owned favorites to well-known national brands, these are career opportunities you don’t want to miss. Currently Hiring: • Restaurant General Manager, • Assistant General Manager, • Restaurant Manager, • District Manager, • Executive Chef, • Sous Chef, • Kitchen Manager, • Shift Leader What You Can Expect: • Competitive base salaries and bonus opportunities, • Professional, high-performing teams, • Scratch kitchens and strong guest service culture, • Career advancement with reputable brands, • Supportive leadership and consistent operations Whether you're running the floor, leading the kitchen, or overseeing multiple units, we want to connect with you if you're driven, reliable, and ready to grow. About Gecko Hospitality Gecko Hospitality has been named to Forbes® list of America’s Best Recruiting Firms in 2023, 2022, 2021, 2019, and 2018. We specialize in matching top talent with the best restaurant employers in the industry. Apply today to be considered for confidential opportunities before slots fill up. Let Go, And Let Gecko™

Job Description Join Rehab Without Walls Neuro Rehabilitation as we expand in Southern California! Who we are looking for: • An experienced PTA, enthusiastic about providing functional rehabilitation wherever life happens, whether at home, school, work, or in the community, • You are ready to treat your client beyond a staged environment into real life experiences like cooking in their kitchen, navigating grocery stores, restaurants, outdoor activities, and the workplace, • You thrive in an autonomous setting, and value being a part of a collaborative team of dynamic therapists What you will receive: • Flexible Schedule Created by You, • Paid per hour (not just per visit), • Driving, Travel, Mileage Reimbursement, • Educational Programs, Mentorship, • Growth/Advancement Opportunities, • No weekends or Holidays, • Autonomy If you're motivated to give our clients a positive quality of life we encourage you to apply today! Job Description: • Provides physical therapy services planned, delegated and supervised by the qualified Physical Therapist in accordance with the patient’s Plan of Treatment, • Confers with Physical Therapist regularly regarding patient’s plan of treatment, status of progress toward goals, questions and concerns, • Assists with cleaning and maintenance of equipment, treatment and department areas, • Reports any problems with department equipment to the appropriate personnel to ensure that it is maintained in good working order, • Communicates patient’s needs and progress to the Physical Therapist of record and assists in securing special adaptive equipment for patient to improve function. Incorporates the use of adaptive equipment to enhance the rehabilitation program, • Maintains and submits patient treatment and billing documentation in the format and timelines required by the Company, facility, funding source, local, state and federal regulations, • Adheres to standards of the Company's Code of Conduct, policies, Health Insurance Portability Accountability Act, Corporate Compliance programs and appropriate professional practice standards and applicable state/federal laws, • Attends, participates in and/or conducts internal staff development programs and meetings; obtains continuing education as required by company policy and regulations; maintains and enhances clinical practice skills Qualifications: • Current unrestricted license as a Physical Therapist Assistant by state in which practicing, • Current Basic Life Support or cardiopulmonary resuscitation certification, in accordance state regulations, • A minimum of one year’s work experience as a Physical Therapist Assistant preferred, • Demonstrates knowledge of rehabilitation techniques related to complex neurological injury, • Communicates effectively and professionally in verbal and written interactions, • Demonstrates strong organization skills and attention to detailCompany DescriptionFocus on home and community reintegration — that’s where healing truly begins. At Rehab Without Walls® Neuro Rehabilitation, our clinicians don’t just treat clients; they walk beside them as they rediscover strength, confidence, and joy in everyday life. We help individuals with brain, spinal cord, and other neurological injuries rebuild independence through personalized, goal-driven therapy that happens out in the community — wherever life takes them.Focus on home and community reintegration — that’s where healing truly begins. At Rehab Without Walls® Neuro Rehabilitation, our clinicians don’t just treat clients; they walk beside them as they rediscover strength, confidence, and joy in everyday life. We help individuals with brain, spinal cord, and other neurological injuries rebuild independence through personalized, goal-driven therapy that happens out in the community — wherever life takes them.

Job Description Overview Join Rehab Without Walls Neuro Rehabilitation as we expand in Southern California! Who we are looking for: • An experienced PTA, enthusiastic about providing functional rehabilitation wherever life happens, whether at home, school, work, or in the community, • You are ready to treat your client beyond a staged environment into real life experiences like cooking in their kitchen, navigating grocery stores, restaurants, outdoor activities, and the workplace, • You thrive in an autonomous setting, and value being a part of a collaborative team of dynamic therapists What you will receive: • Flexible Schedule Created by You, • Paid per hour (not just per visit), • Driving, Travel, Mileage Reimbursement, • Educational Programs, • Growth/Advancement Opportunities If you're motivated to give our clients a positive quality of life we encourage you to apply today! Responsibilities • Provides physical therapy services planned, delegated and supervised by the qualified Physical Therapist in accordance with the patient’s Plan of Treatment, • Confers with Physical Therapist regularly regarding patient’s plan of treatment, status of progress toward goals, questions and concerns, • Assists with cleaning and maintenance of equipment, treatment and department areas, • Reports any problems with department equipment to the appropriate personnel to ensure that it is maintained in good working order, • Communicates patient’s needs and progress to the Physical Therapist of record and assists in securing special adaptive equipment for patient to improve function. Incorporates the use of adaptive equipment to enhance the rehabilitation program, • Maintains and submits patient treatment and billing documentation in the format and timelines required by the Company, facility, funding source, local, state and federal regulations, • Adheres to standards of the Company's Code of Conduct, policies, Health Insurance Portability Accountability Act, Corporate Compliance programs and appropriate professional practice standards and applicable state/federal laws, • Attends, participates in and/or conducts internal staff development programs and meetings; obtains continuing education as required by company policy and regulations; maintains and enhances clinical practice skills Qualifications • Current unrestricted license as a Physical Therapist Assistant by state in which practicing, • Current Basic Life Support or cardiopulmonary resuscitation certification, in accordance state regulations, • A minimum of one year’s work experience as a Physical Therapist Assistant preferred, • Demonstrates knowledge of rehabilitation techniques related to complex neurological injury, • Communicates effectively and professionally in verbal and written interactions, • Demonstrates strong organization skills and attention to detail

Job Description Weddings & Events! Kitchen Prep, Utility & Dish Wedgewood Weddings is hiring Kitchen Utility Attendants! The best way to describe the position is as a Multi-Use Utility Person. The Wedgewood Weddings Kitchen Utility staff members are critical to the overall maintenance and cleanliness of our facilities and have a variety of responsibilities. They will be washing dishes, helping with food prep and helping to plate the food during the actual events. This person will also assist with on-going kitchen and facility maintenance. We have a great kitchen team, and we want to add someone who will jump on board with positive energy. We are open seven days a week. We have day and evening shifts available throughout the weekdays and weekends. Remember, we work when our clients and guests play, so weekend, evening and holiday availability is mandatory. Wedgewood Weddings Kitchen Utility staff members have: • A keen sense of origination and urgency, • A willingness to do "whatever it takes" to get the job done, • Skills be to efficient under pressure, • The ability to relate to a diverse set of team members and clients Responsibilities include, but are not limited to: • Keeping the kitchen clean to set standards, including but not limited to washing dishes, cleaning floors and countertops., • Emptying all solid waste containers and keeping solid waste storage areas sanitized and free of debris, • Assist in maintaining storage areas, walk-ins, coolers, and freezers Enough about you; this is what you need to know about us: We're a family-owned business that's been revolutionizing the wedding industry since 1986. Everyone knows weddings are stressful, and that's where we come in! With 70+ venues coast to coast and growing, we offer beautiful locations and stress-free planning with our all-inclusive packages. Our expert team specializes in handling all the logistics, meaning clients can sidestep the headaches of planning a wedding. We're a team of hospitality enthusiasts who do whatever it takes to create flawless, fun, and unique events. Our goal? Delivering the best value, service, and convenience to every client, every time. That's why we hire people who are passionate about making each celebration truly special. Why choose us: Flexible part-time hours that are perfect for students and those looking to earn extra cash on nights and weekends. An opportunity to be part of something special and contribute to our couples’ amazing celebrations. Highly recommended workplace: 90% of our full-time team members endorse us as a great place to work, thanks to our collaborative culture and focus on employee satisfaction. Ready to find out more? We’d love to hear from you! The important extras: • As is typical in the hospitality industry, this position requires regular availability to work evening, weekend, and holiday shifts, as well as shifts of more than 8 hours and workweeks of more than 40 hours., • Wedgewood Weddings provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job DescriptionDescription: The Assistant General Manager (AGM) is the second-level manager in our stores. The AM is responsible for managing the day-to-day shift operations of our restaurant, including the supervision of team members. In addition, the AGM assists in taking inventory, ordering food and supplies, managing costs and delivering store performance that executes Shakey’s Fast, Friendly, Clean standards. The Assistant Manager reports to the General Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES: The following responsibilities are representative of the AGM position. Other duties may be assigned. • Monitors and supervises day-to-day restaurant and shift operations., • Creates a team environment that delivers outstanding operations performance and guest service every day., • Executes in-store promotional campaigns and participates in local marketing activities in the community., • Trains and coaches shift leads and team members to drive the execution of Shakey’s "Fast, Friendly, Clean" culture and standards., • Assists in restaurant hiring and management of staffing levels to ensure adequate coverage during all shifts and day parts., • Consistently monitors restaurant operations to identify opportunities for improvement., • Maintains a positive learning and training environment for all team members and delivers training on all work stations., • Monitors team member performance and provides ongoing coaching, counseling and recognition feedback., • Takes food, supply and merchandise inventories and places orders to restock., • Creates store manager and team member work schedules and posts them on a timely basis., • Ensures compliance with Shakey’s cash handling, safety/security and Team Member Handbook policies and procedures., • Ensures safe and sanitary practices regarding all aspects food handling, preparation, serving and storage., • Manages store operations to control inventory, food and beverage and labor expenses., • Maintains a safe work environment and ensures adherence to all safety standards and procedures., • Maintains compliance with all employment and labor laws., • Manages restaurant operations to satisfactorily pass quarterly internal financial audits., • Inspects food storage and preparation practices to maintain quality standards and comply with sanitation regulations., • Investigates and resolves food quality and guest service complaints., • Works in any work station when required to support efficient restaurant operations., • Performs other duties and responsibilities as required or requested. SUPERVISORY RESPONSIBILITES: • Assists in supervising the daily activities of 20 to 30 employees., • Carries out assistant supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning and assigning work; monitoring performance; rewarding and disciplining employees; addressing complaints and resolving problems. COMPETENCIES: To perform the job successfully, an individual must demonstrate the following competencies. • Job Knowledge - Competent in required job skills and knowledge; exhibits ability to learn and apply new skills; requires minimal supervision; uses resources effectively., • Problem Solving - Identifies and resolves problems in a timely manner., • Managing Customer Focus - Promotes customer focus; provides training in customer service delivery; monitors customer satisfaction., • Oral Communication - Speaks clearly and persuasively in positive or negative situations; participates in meetings., • Teamwork - Exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; supports everyone's efforts to succeed., • Change Management - Communicates changes effectively; prepares and supports those affected by change., • Performance Coaching - Gives performance feedback; motivates for increased results; recognizes contributions., • Delegation - Delegates work assignments; sets expectations and monitors delegated activities., • Managing People - Makes self available to staff; develops subordinates' skills and encourages growth; continually works to improve supervisory skills., • Conflict Resolution - Encourages open communications; confronts difficult situations; maintains objectivity; keeps emotions under control., • Cost Consciousness - Works within approved budget; develops and implements cost saving measures; contributes to profits and revenue; conserves organizational resources., • Ethics - Treats people with respect; works with integrity and principles; upholds organizational values., • Organizational Support - Follows policies and procedures., • Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent., • Judgement - Displays willingness to make decisions; exhibits sound and accurate judgment., • Planning/Organizing - Prioritizes and plans work activities; organizes or schedules other people and their tasks., • Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High school diploma or general education degree (GED); minimum two years related experience and/or training; or equivalent combination of education and experience. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Computer Skills To perform this job successfully, an individual should have knowledge of Microsoft Excel and Word software and the Jacmar Food Service order processing system. Certificates, Licenses, Registrations Valid California driver license. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee is frequently required to use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, commercial ovens and oil fryers. The employee is occasionally exposed to extreme cold while in the walk-in refrigerator and extreme heat while in the kitchen area. The employee is occasionally exposed to chemicals while using cleaning and dishwashing products. The noise level in the work environment isoccasionally loud. Requirements:

Job DescriptionDescription: Job Purpose Summary Responsible and accountable for restaurant operations, assisting the General Manager, by supporting a productive and profitable restaurant, including Team Member development and documentation, financial responsibility, safety, security and Guest relations. Leads by example and is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) in holding Team Members accountable for the C.O.R.E 10. Essential Job Duties • Assists in controlling the Profit & Loss (P&L) Statement, ensuring each individual restaurant meets or beats its’ goals according to the budget. Manages the budget against projections on a daily basis. Frequently assists in analyzing financial results, making necessary adjustments according to each restaurant’s individual operational needs., • Familiarizes and understands the local trade area and Guest-base trends, and participates in community organizations to build the business. Utilizes all Company resources to maximize profit and restaurant contribution to the Company’s results., • Assists in managing vendor efficiency and quality standards., • Interacts with Guests, resolves complaints, and ensures exceptional Guest service from all Team Members through teaching and coaching. Deploys Team Members to appropriate positions, using independent thinking and judgment, as dictated by each individual restaurant’s performance and sales. Oversees and manages critical processes for efficiency improvement. Spends time in the dining room observing the business and interacting with Guests. Creates a fun and enjoyable atmosphere. Utilizes judgment and experience to effectively and professionally resolve Guest complaints., • Interviews, hires, evaluates, promotes and terminates Team Members and completes related documents, forms and paperwork. Directs, oversees and prepares the weekly Team Member schedule. Controls proper staffing levels as dictated by sales., • Directs and coaches Team Members in the adherence of Company policies, procedures, and practices. Communicates operational information to all Team Members and management. Trains Team Members on how to use restaurant operational checklists. Manages Team Member performance including setup, food preparation and cleaning before opening, during the shift and at closing. Works with the General Manager in ensuring the goals and vision for the restaurant and the Company are executed., • Communicates, evaluates and documents Team Members’ performance as assigned, including the preparation and presentation of performance reviews, pay administration, and disciplinary action, including terminations. Makes recommendations to the General Manager regarding the needs and requirements of Team Members., • Controls and manages Team Member turnover by ensuring Team Member satisfaction. Delegates duties according to each individual’s strengths and weaknesses. Rewards and reprimands behaviors in a professional manner. Mediates Team Member conflicts and complaints., • Ensures Team Members follow Company food and operational safety policies, including using required safety equipment. Inspects the restaurant and its’ surroundings on a regular basis., • Ensures high quality food by implementing Rubio’s standards. Controls proper inventory levels by inspecting for expired or sub-par items and ensuring the rotation of all products during delivery, storage, preparation and serving. Completes daily operational food safety paperwork., • Oversees and completes financial paperwork on a daily basis, as well as periodic operational paperwork as prescribed by management. Counts, dispenses and deposits money according to individual restaurant needs. Manages cash handling procedures by auditing records., • Ensures that Rubio’s operational policies and procedures (including cash handling, safety and sanitation guidelines, and dress code standards) are followed by Team Members to the extent permitted by each restaurant’s individual operational needs and requirements. Communicates progress and status of the restaurant to Team Members and Restaurant Support Center staff with guidance from the General Manager or other appropriate management., • Participates in development of self by attending ongoing classroom and online training.Requirements: Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Minimum of one-year restaurant or retail experience. Restaurant management experience preferred. Knowledge: Knowledge of all management aspects in the restaurant industry. Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with management and co-workers. Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork. Other: A valid driver’s license and proof of automobile insurance required. Individual must have reliable transportation, and be able to accept assignments anywhere in the district. Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities. Requires a high level of concentration and attention to detail for extended periods of time to attend to restaurant operations. Reporting Relationships Reports to the General Manager. Major Business/Professional Contacts The Assistant Manager will have constant contact with Guests, other restaurant managers, and Team Members, and have regular contact with the Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Assistant Manager plays a key role in influencing restaurant operations. The Assistant Manager is expected to follow appropriate procedures with respect to all communications (General Manager, District Manager, Regional Director, VP of Operations, and People Services.) Working and Environmental Conditions Works indoors or outdoors (patio, for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses, and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands On occasion, must be able to lift up to 50 lbs. Ability to stand or walk for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Computer, telephone, calculator, multi-purpose printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, oven cleaner, etc.,) kitchen equipment (e.g. food drill) and utensils.

Job DescriptionSalary: SUMMARY: Chmmakilawish School Assistant Cook must assist in the planning, preparation and serving of daily lunches, snacks and specialty foods for the students of the Pechanga School. In addition to the daily responsibilities, the Assistant Cook will also assist with the planning and preparation of food for school events and celebrations. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Follow all current kitchen S.O. P.s, • Assist in planning of daily lunches and assist with serving all students lunch, snacks and specialty foods., • Preparation and execution of daily lunches: ensuring that every meal, every day is made fresh with the healthiest products in mind., • Prepare for special activities, snacks, refreshments (field trips, field days, school celebrations, etc.) This requires the planning, decorating and shopping for all necessary items needed to ensure the success of the celebration., • Integration of Luiseo language in the lunch room, menu items, and verbal interactions with students., • Must interact positively with students., • Rotate food items in accordance with expiration dates., • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation after daily lunches., • Comply with the standards for food handling, food production, and food storage at all times., • Must follow all CA ServSafe TTCs (Time, Temp Controls) standards., • Per appropriate standards, clean the school kitchen, including all prep areas, eating areas, dry storage, coolers, refrigerators, and sink/washing areas., • Must use the required and appropriate products per CA ServSafe standards., • Watch gauges, dials, or other indicators to make sure a machine is working properly., • Must adhere to all policies and procedures of the Pechanga Tribal Government and the Pechanga Chmmakilawish School Handbook, specifically as it pertains to the personal appearance guidelines and also wearing safe, appropriate kitchen attire. The list of duties and responsibilities above is not an exhaustive list. In addition to the duties and responsibilities listed above, the employee will be required to perform other job-related duties, as assigned, that are consistent with the employees job position and qualifications. QUALIFICATIONS, EDUCATION AND EXPERIENCE: • High School Diploma or GED preferred, • Must complete and maintain ServSafe Food Handler certification., • Ability to physically interact with active school age children, parents, staff and the greater Pechanga community., • Demonstrated ability to develop constructive and cooperative working relationships with others, and maintaining them over time., • Must be of good character, patient, and personable., • Be a positive role model for children., • Certified in child and infant CPR required within 3 months of start date and maintained throughout employment with the Chmmakilawish School., • Experience in childhood development preferred., • Must be able to lift 50 pounds., • This position must comply with the Pechanga Tribal Governments Drug-Free Workplace Policy. This includes: pre-employment testing, and random testing., • Must successfully pass a pre-employment background investigation. KNOWLEDGE, SKILLS AND ABILITIES: • Knowledge of food preparation equipment and food storage/handling techniques., • Ability to develop constructive and cooperative working relationships with others, and maintain them over time., • Ability to inspect equipment, structures, or materials to identify the cause of errors or other problems or defects., • Ability to manage one's own time., • Ability to remember and keep track of all student allergies. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. . The Pechanga Tribal Government may, upon request and in its sole discretion, grant an accommodation it deems reasonable and necessary to enable an employee with a disability to perform the essential functions of the job. While performing the duties of this job, the employee is frequently required to stand for long periods of time, and talk or hear. They must be able to speak the English language, speak clearly so listeners can understand and understand the speech of another person. The employee is frequently required to use hands to finger, handle, feel or grasp objects; and reach with hands and arms. The employee must frequently lift and/or move up to 35 and occasional up to 50 pounds. On occasion, the employee will need to stand on step ladders. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. The employee is required to be able to see the differences between colors, shades and brightness and be able to see details that are less than a few feet away. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. . The Pechanga Tribal Government may, upon request and in its sole discretion, grant an accommodation it deems reasonable and necessary to enable an employee with a disability to perform the essential functions of the job. This job operates in a kitchen and food preparation environment. Appropriate attire that is conducive to a school kitchen is required. This role routinely uses cutlery, commercial food choppers, slicers, warmers, ovens and scales and works near hot ovens, grill and stoves. The noise level in the work environment is usually moderate to loud while in the kitchen and moderately noisy during meal times, events, and when outdoors. Hiring Preference: The Pechanga Tribal Government is an equal opportunity employer. Consistent with federal law, the Pechanga Band of Indians applies Indian preference in employment. It is the policy of the Pechanga Tribal Government to give preference in hiring, promotions, and transfers into vacant positions to qualified applicants in the following order: 1) Pechanga Tribal Members; 2) Pechanga Tribal Member Spouses; 3) non-member American Indians. At-Will Employment: Employment with the Pechanga Tribal Government is at-will and can be terminated with or without cause, and with or without notice, at any time, either at the option of the employee or the Pechanga Tribal Government. Drug Testing: The Pechanga Tribal Government is a drug-free workplace. All employees are subject to drug testing. Background Investigation: All candidates and employees may be subject to a background investigation.

Job DescriptionDescription: Job Purpose Summary Prepare and keep all food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 1/2 Cook is seen as ‘the leader in the kitchen.’ S/he is supportive of the Management team and leads the Back-of-House Team by example and with integrity. Is personally accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage., • Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.), • Uses and completes training packets with all new Back-of-House Team Members. Leads new product roll-out training with all Back-of-House Team Members. Non-Essential Job Duties Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred. Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Bi-lingual Spanish a plus. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job DescriptionDescription: Job Purpose Summary Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage., • Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Non-Essential Job Duties Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job DescriptionDescription: Job Purpose Summary Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage., • Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Non-Essential Job Duties Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio's guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10. • Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio's service time standards., • Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio's Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage., • Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Performs similar and incidental duties as required. Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships: Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts: The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions: Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands: Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5'6" minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used: Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Kitchen Assistant / Food Service] - $15-$20 Per Hour (Weekly pay + Full Benefits + Bonuses) / Part-time or Full-time Hours / Multiple Shifts Available - Hospitality Staffing Solutions, renowned for its commitment to excellence, works with a diverse array of properties, ranging from boutique hotels t

Texas Roadhouse - 40690 Winchester Road - Responsibilities: Supervises and oversees the production of food; Monitors tickets and sets the pace during peak hours; Manages through “hands on” supervision of the restaurant; Conducts formal line Taste and Temp checks; Ensures proper handling, mainten

Job DescriptionDescription: Job Purpose Summary Responsible and accountable for supervising and supporting a productive and profitable restaurant, including Guest satisfaction, food quality and portioning, and Team Member efficiency, safety and security. Is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 10. Essential Job Duties • Interacts with Guests, Team Members and Management. Maintains restaurant cleanliness, high food quality standards, resolves Guest complaints, and ensures Guest service according to Rubio’s standards. Supervises Team Members to appropriate positions as required., • Opens and/or closes restaurant according to Rubio’s standards. Supervises Front of the House and Back of the House Team Members as required by Management, ensuring priorities are being followed. Supervises Team Member performance during store operations including setup, food preparation and cleaning before opening, during the shift and at closing. Provides performance feedback to Management., • Performs production staff duties including cleaning the dining room, patio and restrooms, taking out trash, stocking inventories as required by Management, and maintaining cleanliness and food quality standards., • Inspects food for proper portioning, temperature, and appearance, completing all cleaning and food quality checklists as required by Management., • Ensures Team Members follow Company safety policies, using required safety equipment. Ensures proper temperature of food products. Inspects restaurant and its surroundings on a regular basis. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Completes financial paperwork on a daily basis. Counts, dispenses and deposits money according to Company policy., • Assists in completion of periodic operational paperwork as prescribed by Management., • Participates in development of self by attending ongoing classroom and online training. Non-Essential Job Duties Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Some restaurant or retail experience preferred. Knowledge: Knowledge of aspects of the restaurant industry. Basic computer skills including e-mail and Microsoft Word. Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork. Other: A valid driver’s license and proof of automobile insurance required. Individual must have reliable transportation and proof of automobile insurance is required (if individual will be required to drive on behalf of Rubio’s.) Individual must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities. Reporting Relationships Reports to the General Manager and/or Assistant Manager. Major Business/Professional Contacts The Shift Leader will have constant contact with Guests, Managers, restaurant Team Members, other store Managers and Team Members, and occasional contact with Restaurant Support Center staff and outside vendors. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Shift Leader will regularly give suggestions to his/her Managers regarding operations. The Shift Leader is expected to follow appropriate procedures with respect to all communications (Assistant Manager, General Manager, District Manager, People Services Business Partner and Regional Director.) Working and Environmental Conditions Work indoors and outdoors (patio, for events, or to take trash to the dumpster). Constant exposure to fumes from restaurant and food preparation equipment and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses, and beaches. If assisting with a delivery may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in their vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must be able to lift 55 lbs. Ability to stand for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Computer, telephone, calculator, multi-use printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.), cleaning solvents (cleanser, degreaser, etc.), kitchen equipment and utensils.

Job Description Facility Maintenance Personnel Job Summary Reports to: General Manager, Assistant General Manager, Maintenance Manager Wage Category: Hourly - Wage commensurate with experience Schedule: Monday through Sunday. Schedule may vary and will include nights, weekends, and holidays based upon business needs. Three to four days per week. Under direction of the General Manager, Assistant General Manager, and Maintenance Manager, performs such maintenance and/or repairs as are required to keep Fun Center attractions and grounds clean, safe, and well maintained. Essential Functions • Hosing down, scrubbing, washing, painting, and polishing Fun Center attractions., • Safely operate maintenance equipment such as high-pressure sprayers, power tools, paint sprayers, and electrical test devices., • Conduct routine, scheduled inspections of Fun Center grounds and facilities, writing down items in need of maintenance., • Other duties as assigned by management. Job Specifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • Previous experience working as a handyman or in a position similar to the Mulligan maintenance position., • Experience with electrical systems and commercial kitchen equipment preferred. Language Skills • Able to read, write, speak, and understand the English language. Mathematical Skills • Basic math skills, • Ability to measure, add, subtract, etc. Reasoning Ability • Prioritize multiple tasks efficiently., • Able to evaluate a maintenance problem and determine a suitable repair. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals to perform the essential functions. • Standing or walking throughout entire shift., • Bending, stooping, or kneeling as required., • Lifting heavy pieces of wood, metal weighing 30 or more pounds., • Lifting and carrying boxes weighing 30 or more pounds., • Climbing a ladder to clean or maintain Fun Center facilities., • Possess sufficient manual dexterity to paint, assemble, and disassemble various facility elements. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Fun Center is noisy inside the game room., • Go-karts emit exhaust fumes., • Various fertilizers and other chemicals are used throughout the center., • Work may be in a semi-enclosed workshop or on site resulting in exposure to the elements (e.g., heat, cold, rain, etc.)., • Work is dirty, greasy, • Work with chemicals such as paint, grease, gasoline, oil.