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Job Description Position Summary The Production Floor Manager is responsible for managing the full production process-from raw ingredients to finished packaged products. This role ensures all operations run smoothly, efficiently, and safely, while maintaining product quality and compliance with food safety standards. The ideal candidate is an experienced leader who thrives under pressure, communicates clearly, and creates a positive, team-oriented environment on the production floor. Essential Duties and Responsibilities • Manage and oversee the entire daily production schedule and workflow, • Ensure all products are produced on time, meet quality standards, and are cost-effective, • Collaborate with departments including Maintenance, Warehouse, and Operations to meet production goals, • Provide training and guidance to new employees and team members transitioning into new roles, • Communicate policies and procedures clearly and consistently to all production staff, • Monitor and verify that production logs, HACCP documentation, and other required records are completed accurately, • Promote a culture of workplace safety by enforcing safety procedures and reporting any incidents promptly, • Identify opportunities for process improvement and recommend changes to increase efficiency and throughput Qualifications Required: • 2+ years of experience in food manufacturing, high-volume food production, or commercial kitchen operations, • Strong leadership and communication skills, • Highly organized and capable of managing time, people, and priorities effectively, • Self-motivated, dependable, and able to work with minimal supervision, • Strong reading, writing, and math skills, • Comfortable learning or operating production equipment, • Commitment to quality, safety, and cleanliness standards Preferred: • Previous experience with HACCP, GMPs, and food safety programs, • Bilingual (English/Spanish) is a plus Physical Requirements • Able to lift and carry up to 50 lbs frequently, • Stand and walk for extended periods; regular bending and stooping, • Comfortable working near moving machinery and in a fast-paced environment, • Capable of performing repetitive hand and wrist motions Work Environment This role is based on the production floor in a commercial food facility. The environment may involve variable temperatures (hot, cold, humid) and requires a high level of focus, safety awareness, and teamwork. The Production Floor Manager is expected to lead by example and actively engage with all team members. Company Expectations • Demonstrate accuracy, efficiency, and strong time management, • Follow all sanitation, hygiene, allergen control, and safety protocols, • Comply with GMP (Good Manufacturing Practices) standards, • Report any food safety or quality concerns to leadership, • Monitor equipment and report maintenance needs, • Maintain a clean, organized, and sanitized workspace using the CAYGO (Clean As You Go) principle Shift & Availability • Shifts vary based on the daily production schedule, • Must be available to work weekends, evenings, and holidays as needed, • This is a full-time, on-site position Compensation and Benefits • Competitive salary pay based on experience, • Medical, dental, and vision insurance (for eligible employees), • Paid time off, • Referral bonus program, • Great company culture-and great tamales every day! Equal Opportunity Statement Tucson Foods is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

Job Description Overview We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including: • Paid holidays and PTO, • Community employees may receive annual anniversary rewards dependent on classification., • Benefits package also includes Health, Dental, Vision, and Life Insurance, • Retirement Savings Plan / 401(k) employer match, • Tuition reimbursement (U.S Based Communities) *Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities Responsible for the day to day operations and staffing for the kitchen and dining venues of their community. • Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy., • Meet regularly with residents and family members to confirm that high satisfaction levels are maintained., • Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere., • Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations., • Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed., • Work with the Executive Director and front line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores., • Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times., • Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements., • Maintain Employee Satisfactions scores at or above designated scores., • Interview and hire staff for the Culinary Services department., • Conduct and participate in monthly department meetings/in-services, • Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor., • Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets., • Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs., • Maintain the appropriate inventory of kitchen supplies, small wares and table ware., • Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors., • Responsible for planning, preparation and execution of Engage Life events, special events, banquets, and theme meals., • Work closely with the Community Sales Director and community staff to market the community via “Taste of Atria – Road Shows” and “Signature Items”., • Ensure that the kitchen and restaurant staff understands company expectations and first impression requirements., • May perform other duties as assigned or requested. Qualifications • Five (5) or more years Culinary Experience in the hospitality industry., • High School Diploma or General Education Degree (GED)., • Strong organization and time management skills., • Able to resolve problems of dissatisfied customers and/or employees., • Food handlers permit as required by state law and/or Company standards., • Basic Computer skills – Microsoft word, Outlook, and Excel., • Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle)., • Must possess valid driver's license., • Must satisfactorily meet and be in compliance with Company motor vehicle policy standards.

Job Description Summary The Kitchen Manager is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Kitchen Manager will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • 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 uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results • Abide to the rules and direction given by the restaurant management team Job expectations The Kitchen Manager will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Kitchen Manager Love wings and sports? Join our family, have fun and take pride in your work. Native Grill & Wings is looking for an Kitchen Manager. As a Kitchen Manager you would be responsible for the back of house restaurant operations and report to the General Manager of the restaurant. You will oversee the entire back of house operation and be responsible for making sure that Native Grill & Wings food standards are adhered to at all times. If you are an experienced kitchen manager that has passion for running a top notch operation, apply today! As Kitchen Manager, your responsibilities would include helping the General Manager with: · Manage hourly back of house employees, including conducting performance evaluations, coaching and discipline · Reviewing applications, interviewing, and hiring back of house employees · Directing work for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant · Doing food orders according to pars · Providing, directing and scheduling back of house training · Supervise and overseeing the production and preparation of food in a manner consistent with established recipes and procedures · Plating dishes according to Native Grill & Wings plate presentations · Conducting formal line Taste& Temps · Enforcing appropriate security measures at the restaurant so that the safety of our employees and guests are maintained at all times · Manage food costs by conducting bi-weekly inventory · Understanding, managing, and practicing safe food handling procedures · Maintaining a positive, consistent, open working environment Open availability is required. Kitchen managers will work nights, weekends and holidays.

Job Description Overview Canyon Ranch guides the pursuit of wellbeing on a path through immersive destinations to a lifetime of proven answers. We inspire your well way of life through Integral Answers, Personal Guidance, Lifetime Impact and Evidence-based Progress. Responsibilities Lead. Inspire. Elevate the Culinary Experience. We are seeking a visionary Executive Chef to lead and elevate our culinary program across all outlets of service. This is more than a kitchen leadership role - it’s an opportunity to shape an exceptional guest experience, mentor culinary talent, and drive operational excellence at the highest level. If you are passionate about innovation, team development, quality standards, and delivering memorable dining experiences, we invite you to bring your creativity and leadership to our team. You will oversee the successful operation of all culinary areas, ensuring excellence in food quality, presentation, cost management, sanitation, and production. You’ll partner closely with Front of House leaders and the Corporate Food & Beverage team to deliver a seamless and elevated guest experience across every outlet. Develop & Inspire Talent Train and mentor culinary team members in the execution of Culinary Standards and SOPs Lead onboarding, coaching, and performance development initiatives Conduct hands-on training in food safety, technique, plating, and ingredient knowledge Foster a culture of accountability, collaboration, and continuous improvement Lead High-Performing Teams Direct and manage kitchen staff across multiple outlets Optimize labor and food costs while maintaining operational excellence Create staffing plans aligned with business needs Conduct evaluations, manage performance, and uphold company policies Drive Menu Innovation Develop and execute seasonal, guest-focused menus Collaborate with nutrition, marketing, and F&B leadership to align offerings with brand standards Ensure consistency in quality, creativity, taste, and presentation Keep menus fresh, relevant, and aligned with guest expectations Ensure Operational Excellence Maintain immaculate production areas and ensure full compliance with health regulations Implement systems for sanitation, food safety, and waste control Partner with purchasing and engineering to maintain high-functioning kitchen operations Uphold the highest standards of cleanliness, safety, and efficiency Qualifications What You Bring Proven experience as an Executive Chef or senior culinary leader (6 - 10 years) Strong financial acumen (labor management, food cost control, budgeting) Passion for mentoring and developing culinary professionals Creativity balanced with operational discipline Deep knowledge of food safety and regulatory compliance Ability to collaborate cross-functionally and lead with confidence Why Join Us? This is your opportunity to lead a culinary program that values innovation, wellness, collaboration, and exceptional guest experiences. You’ll have the support of a strong leadership team, the resources to create inspiring menus, and the platform to build and mentor a talented culinary brigade. If you’re ready to lead with purpose and elevate every plate that leaves the kitchen - we’d love to meet you. Education: Associate degree or two-year equivalent specialized training or experience required Certifications: Serve Safe Manager Certification is required

Job Description Lead Server/Shift Manager Love wings and sports? Join our family, have fun and take pride in your work. Native Grill & Wings is looking for a Lead Server/Shift Manager. Lead Server/Shift Manager - Job Responsibilities • Oversee daily restaurant operations during assigned shifts to ensure efficient service., • Coordinate and manage staff schedules, ensuring adequate coverage for peak times., • Monitor service quality and customer satisfaction, addressing any issues promptly., • Train, mentor, and support servers and other staff to maintain high standards of service., • Handle customer complaints and resolve issues to maintain a positive dining experience., • Ensure compliance with health and safety regulations and restaurant policies., • Assist with the setup and breakdown of dining areas before and after service., • Collaborate with kitchen staff to ensure timely and accurate order delivery., • Lead by example in providing exceptional customer service and hospitality. Lead Server/Shift Manager - Job Requirements • Minimum of 3-5 years of FOH or BOH experience in a high-volume restaurant environment, • Strong communication and interpersonal abilities, • Ability to multitask and work efficiently under pressure, • Knowledge of food safety and sanitation regulations, • Proficient in POS systems and basic computer applications, • Availability to work flexible hours, including nights, weekends, and holidays, • Ability to train and mentor new staff members, • Physical ability to stand for long periods and lift up to 25 pounds Lead Server/Shift Manager - Job Benefits • Competitive hourly wage plus tips (Tips on serving shifts), • Health insurance, • Sick leave, • Flexible scheduling, • 401(k) retirement plan with company match, • Employee meal discounts, • Professional development and training opportunities, • Opportunities for career advancement Compensation details: 18.5-19.5 Hourly Wage PI46014ecf81b7-25405-40939527

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 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 Description TACO BELL LOCALLY OWNED & OPERATED “You are applying for a position with a franchisee or licensee of Taco Bell, not Taco Bell Corp. or any of its affiliates. Franchisees and licensees are independent business organizations, who will be your only employer if hired, and who are responsible for their own employment practices, including setting their own wage and benefit programs.” HOURLY PAY STARTING AT $15.45 Description The Team Member is the first face that customers see when they walk through the door or the first voice they hear when they place a drive-thru order so you will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. Key responsibilities are ensuring customer’s satisfaction while being the smiling face that greets and serves the customers quickly and efficiently or a cook who make things happen in the kitchen. Team Member must be: • Friendly attitude, great customer service skills., • Great communication skills., • Detail oriented with the ability to multitask and prioritize., • Work effectively and safely in a changing environment., • Strong verbal and basic math skills. Food Champion (Steamer, Stuffer, Prep.) 1. Come to work neat and in a clean uniform., 2. Give guests fast and friendly service., 3. Clean your work area but always take care of guests first., 4. Keep my area stocked, neat, and in order, so I can be ready to serve guests., 5. Use the right tools to prepare, build, and present perfect food., 6. Check food to be sure it is good as the food I would serve my family., 7. Serve hot food hot and cold food cold. Serve fresh food to every guest., 8. Serve guest orders in the correct time., 9. Tell the manager right away when something is broken. Requirements • 16 years old or older., • Legal right to work in the United States, • Able to lift 10-40 pounds, reach with arms and hands, stand and walk for long period Benefits • Free meal for all employees when scheduled, • Company paid GED after 6 months of employment

Job Description As a Server (Dining Services Associate) with Sierra Del Sol you’re responsible for creating a safe, comfortable and pleasant dining experience for our seniors. Unlike other serving positions in hospitality (restaurants, hotels, resorts), in this role you’ll have the opportunity to build life-long relationships serving our residents the nutritious meals that keep them thriving every day. What we look for in a Dining Room Server (Dining Services Associate): Work with the dining room manager to identify dietary needs and develop appropriate dietary plans Must possess current first aid certification and a current food handler’s or serve safe certification Compassionate individuals who will represent our community in a positive and professional manner Effective communicator who connects with staff, residents and their families Demonstrate active listening techniques, gain support by treating others with dignity and respect Strong customer service skills with ability to problem solve Ownership attitude who is able to stay focused despite interruptions throughout the day Reliable transportation and dependable when it comes to showing up on time Ability to work flexible hours to include evenings and weekends What you can expect to do as a Server (Dining Services Associate): Prepare dining room for all meals, completing the pre-meal procedures Fill resident food requests, transport food to dining room or deliver service trays to resident’s units Establish effective relationships with residents, family members and staff Use proper tasting techniques to understand the flavor of all entrees and have knowledge of their ingredients, prior to meal service Demonstrate organizational skills around time management Ability to understand menus and answer questions that might arise Ensure cleanliness in both kitchen and dining room Actively participates as a member of a team and is committed to working toward goals set by management Promote the mission, values and beliefs of Cascade Living $15.50 - $17.50/hour *Depending on Experience Job Type: Part Time 6:30am-2pm & 11am-7pm Weekend Availability Required Cascade Living Group Benefit Offerings: Competitive Wages Career Pathways Health Insurance (for those eligible) Voluntary Benefits (Disability, Accident, Life) Flexible Pet Insurance for cats and dogs 401k (with company match) Payroll advances on earned wages Perks at Work Discount Program Generous Paid Time Off Education Assistance Longevity Bonuses Cascade Living is committed to the quality of life around us as individuals and as a company. You'll find that we're different as our focus is to create a culture of wellness and purposeful living for both residents and employees alike. This is why our motto is: The Difference Between Living and Living Well... Sierra Del Sol (assisted living and memory care) provides care for residents and their families coming from all over the region. We invite you to learn more about us at: www.sierradelsoltucson.com/about/meet-our-team Cascade Living Group is an Equal Opportunity Employer. We are committed to hiring and retaining a diverse workforce and do not discriminate against any employee or applicant on the basis of race, color, religion, gender, sexual orientation, gender identity, age, national origin, ancestry, disability, veteran status, marital status, or any other characteristic protected by applicable law. All offers of employment are conditioned on passing a background check. If you need assistance or accommodation due to a disability during the application process, please contact our Human Resources Department at 360-979-0149 or recruiter@cascadeliving.com.

McDonald’s is seeking Crew Team Members to assist with daily restaurant operations including customer service, food preparation, and maintaining restaurant cleanliness. Crew Members may work in the front counter, drive-thru, or kitchen depending on shift needs. Responsibilities include taking customer orders, operating the register, preparing food items, assembling orders, working the drive-thru, handling payments, restocking supplies, cleaning tables and work areas, and maintaining food safety and sanitation standards. This position typically pays $13 to $17 per hour, with opportunities for overtime pay, holiday pay, overnight shift pay differential, and performance-based raises depending on location and experience. Crew Members are responsible for providing fast and friendly customer service, preparing food according to company standards, operating kitchen equipment such as grills and fryers, assembling food orders, maintaining cleanliness in the kitchen and dining area, restocking inventory, and working as part of a team to keep the restaurant running efficiently. Full-time and part-time employees may be eligible for benefits including flexible scheduling, employee meal discounts, paid time off for eligible employees, health insurance for full-time employees, tuition assistance programs, and opportunities for advancement into Shift Manager or Department Manager roles. Some locations may also offer employee referral bonuses and performance incentives.

Job Description TACO BELL LOCALLY OWNED & OPERATED “You are applying for a position with a franchisee or licensee of Taco Bell, not Taco Bell Corp. or any of its affiliates. Franchisees and licensees are independent business organizations, who will be your only employer if hired, and who are responsible for their own employment practices, including setting their own wage and benefit programs.” HOURLY PAY STARTING AT $15.45 CLOSER SHIFT REQUIREMENTS: You must be available for late-night to early morning shifts, ending as late as 4AM on weekdays and weekends. Description The Team Member is the first face that customers see when they walk through the door or the first voice they hear when they place a drive-thru order so you will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. Key responsibilities are ensuring customer’s satisfaction while being the smiling face that greets and serves the customers quickly and efficiently or a cook who make things happen in the kitchen. Team Member must be: • Friendly attitude, great customer service skills., • Great communication skills., • Detail oriented with the ability to multitask and prioritize., • Work effectively and safely in a changing environment., • Strong verbal and basic math skills. Food Champion (Steamer, Stuffer, Prep.) 1. Come to work neat and in a clean uniform., 2. Give guests fast and friendly service., 3. Clean your work area but always take care of guests first., 4. Keep my area stocked, neat, and in order, so I can be ready to serve guests., 5. Use the right tools to prepare, build, and present perfect food., 6. Check food to be sure it is good as the food I would serve my family., 7. Serve hot food hot and cold food cold. Serve fresh food to every guest., 8. Serve guest orders in the correct time., 9. Tell the manager right away when something is broken. Requirements • 16 years old or older., • Legal right to work in the United States, • Able to lift 10-40 pounds, reach with arms and hands, stand and walk for long period Benefits • Free meal for all employees when scheduled, • Company paid GED after 6 months of employment

Job Description Powerlink has an immediate need for a highly motivated Dietary Aide with strong customer service skills solid work history to join our Foodservice Operations team. Powerlink is a provider of healthcare-integrated services for long-term care and senior living facilities. This facility is located in Phoenix, AZ. We provide award-winning and highly successful solutions within the areas of Food and Nutrition Services, Environmental Services, Institutional Laundry Services and Facility Maintenance. Job Summary The Dietary Aide works under the supervision of the Culinary Manager. The Dietary Aide must have skills in food preparation, production control, inventory control, kitchen safety, sanitation, equipment uses and cleaning/sanitizing, food safety, recipe adherence, therapeutic diets, and modified textured foods and liquids. The Dietary Aide is responsible for maintaining a clean a safe work area and assisting dietary cooks as necessary. Responsible for all general sanitation and cleaning including, but not limited to sweeping, mopping, washing dishes, and taking out trash. Required Qualifications High school diploma or GED. Minimum two (2) years of experience in customer service. Minimum one (1) year of food service experience. Must be able to speak, read and write English to communicate effectively with others. Must be able to work weekends and holidays with flexible hours. Background in safety and sanitation compliance. Must be able to work independently and in a team environment. Ability to walk and stand for long periods of time. Must be local to Phoenix, AZ and surrounding areas. Must be able to read and speak English fluently. Preferred Qualification Current ServSafe® certification or Food Handler certification. Experience working in long term care environment. Job Posted by ApplicantPro

Job Description TACO BELL LOCALLY OWNED & OPERATED “You are applying for a position with a franchisee or licensee of Taco Bell, not Taco Bell Corp. or any of its affiliates. Franchisees and licensees are independent business organizations, who will be your only employer if hired, and who are responsible for their own employment practices, including setting their own wage and benefit programs.” HOURLY PAY STARTING AT $15.45 OPENER SHIFT REQUIREMENTS: You must be available to start as early as 6:00 AM on both weekdays and weekends Description The Team Member is the first face that customers see when they walk through the door or the first voice they hear when they place a drive-thru order so you will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. Key responsibilities are ensuring customer’s satisfaction while being the smiling face that greets and serves the customers quickly and efficiently or a cook who make things happen in the kitchen. Team Member must be: • Friendly attitude, great customer service skills., • Great communication skills., • Detail oriented with the ability to multitask and prioritize., • Work effectively and safely in a changing environment., • Strong verbal and basic math skills. Food Champion (Steamer, Stuffer, Prep.) 1. Come to work neat and in a clean uniform., 2. Give guests fast and friendly service., 3. Clean your work area but always take care of guests first., 4. Keep my area stocked, neat, and in order, so I can be ready to serve guests., 5. Use the right tools to prepare, build, and present perfect food., 6. Check food to be sure it is good as the food I would serve my family., 7. Serve hot food hot and cold food cold. Serve fresh food to every guest., 8. Serve guest orders in the correct time., 9. Tell the manager right away when something is broken. Requirements • 16 years old or older., • Legal right to work in the United States, • Able to lift 10-40 pounds, reach with arms and hands, stand and walk for long period Benefits • Free meal for all employees when scheduled, • Company paid GED after 6 months of employment

Job Description Powerlink is in immediate need of a skilled Dietary Cook with a solid work history to join our Foodservice Operations team. Powerlink, a provider of Healthcare Integrated Services to Long-Term Care and Senior Living Facilities throughout the United States, is known for its award-winning and highly successful solutions within the areas of Food and Nutrition Services, Environmental Services, Institutional Laundry Services, and Facility Maintenance. The facility is located in Tucson, AZ. Job Summary As a crucial member of our team, the Dietary Cook works under the supervision of the Culinary Manager and the Dietary Manager. The cook's skills in food preparation, production control, inventory control, kitchen safety, sanitation, equipment use and cleaning/sanitizing, food safety, recipe adherence, therapeutic diets, and modified-textured foods and liquids are vital to our operations. The cook assists the manager with ordering and receiving as necessary and is responsible for maintaining a clean and safe work area and assisting dietary aides as necessary. Required Qualifications High school diploma or GED. Minimum of two (2) years of experience as a cook in long-term care or other healthcare setting. Must be able to speak, read, and write English to communicate effectively with others. Must be able to work weekends and holidays with flexible hours. Knowledge of various cooking methods, ingredients, equipment, and procedures. Our commitment to safety and sanitation is unwavering, and we expect our Dietary Cook to have a background in safety and sanitation compliance, ensuring a secure and healthy work environment for all. Must be able to work independently and in a team environment. Ability to stand up to 10 hours a day. Must be local to Tucson, AZ, and surrounding areas. Must be able to speak and read English fluently. Preferred Qualification Current ServSafe® certification or Food Handler certification. Job Posted by ApplicantPro

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Tucson, AZ As a Restaurant Senior Kitchen Manager, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Daily pay option available!, • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $65K - $75K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Reporting to the District Manager, the General Manager will be responsible for overall restaurant operations including execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement, and a strong commitment to hospitality and guest satisfaction. General Managers must have a strong commitment to and exhibit Denny's Guiding Principles when interacting with others. Job Responsibilities These are areas of performance in which the General Manager must be successful to meet their accountabilities: Guests: Makes sure that all Restaurant Managers and employees put "Guests First" to ensure a respectful and enjoyable environment, satisfied guests, and repeat business. People: Attracts, hires, develops, coaches, and retains Restaurant Managers and hourly employees to ensure an engaged, high-performing team. Does so by: • Working to create and maintain a respectful and enjoyable environment for our employees., • Recruiting and selecting effectively., • Using corporate training programs, individual development plans, and work assignments to develop employees' knowledge and skills., • Providing timely, constructive coaching and feedback. Restaurant Operations: Directs restaurant operations to ensure that Denny's Brand Standards for food and facilities are consistently achieved. Does this by: • Making sure food preparation, handling, and storage guidelines are consistently followed., • Enforcing sanitary practices for the general cleanliness and maintenance of the restaurant. Growth: Drives sales, guest count, and profit for the restaurant by: • Developing and executing a local store marketing plan., • Building strategic relationships in the community with civic, business, school, and professional organizations., • Ensuring timely and quality implementation of all Divisional and National marketing promotions and co-op marketing initiatives. Financials: Interprets financial and operational reports and schedules; analyzes data and identifies gaps in operating performance; and develops solutions to ensure that operating goals are achieved. Security: Monitors to ensure that proper security procedures are in place to protect guests, employees, and company assets. Asset Management: Monitors to ensure that proper cash handling and inventory management procedures are in place to protect and conserve company assets. Compliance: Maintains compliance with all Denny's employment policies, as well as state, local, and federal regulations. Problem Resolution: Proactively ensures that problems are addressed and resolved (such as customer complaints, employee relations issues, facilities or security issues, etc.). Involves support resources, such as the District Manager or Human Resources Manager, as appropriate. Teamwork: Performs other duties as needed or assigned; willingly assists others without being asked. Competencies Focusing on Guests: Has a "Guests First" mindset. Understands who his/her guests are and is dedicated to exceeding their expectations. Puts guests first while balancing the needs and priorities of the business to create win/win solutions. Driving for Results: Is "Hungry To Win" for self, team, and Brand. Pushes self and others for results that move the business forward. Can be counted on to meet or exceed goals successfully. Working Collaboratively: Values and lives the "Power of We" through words and actions. Works well with all people guests, franchisees, support employees, supervisors, subordinates, peers, vendors, etc. Is able to build and effectively manage productive relationships. Recognizes individual's contributions and works with and through others to achieve common goals. Personal Accountability and Decision Making: Earns the respect and trust of others by taking initiative and honoring commitments. Makes timely, informed decisions and owns outcomes for those decisions. Is open to new and differing perspectives when making a decision. Understands the impact of his/her words and actions and strives to be a positive influence on others. Managing Talent: Understands the Denny's family is our most important asset and sees each member of the team as a valuable part of the whole. Surrounds self with the best team and makes tough, yet timely and appropriate, people decisions. Provides effective, timely feedback and coaching. Selects strong, competent candidates and is able to develop strong leaders by providing challenging assignments. Leadership Courage: Acts and leads with conviction; stands up for self and team appropriately. Speaks up professionally and promptly to address issues and provide solutions. Gives others direct, timely, and constructive feedback. Business Acumen: Knows how the business works and how it relates to the marketplace. Open to innovative ways to achieve solutions to move the business forward. Sees the "big picture"; understands how operational and support functions work together for the growth and success of the business. Essential Functions • Must be able to lift a tray weighing up to 25 lbs, • Must be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on high and low shelves in office, store rooms, service areas, walk-in coolers, and freezers, • Must be able to bend, stoop, reach, lift, and grasp, • Must be able to hear well in a loud environment to respond to employee and guest needs, • Must meet any state, county, or municipal regulation pertaining to health risk concerns about food handling, • Must be able to operate point-of-sale system and differentiate between monetary denominations, • Must be able to work with all Denny's menu products, • Must be able to work with potentially hazardous chemicals, • Must have sufficient mobility to move and operate in confined work area, • Must be able to work inside and outside the restaurant, • Must be able to observe staff and all aspects of restaurant operations, • Must be able to stand and walk during an 8 to 10 hour shift; occasional shifts in excess of 10 hours may be required due to the demands of the business, • Must be able to tolerate extreme temperature changes in kitchen and freezer areas Position Qualifications • Minimum of 3 years of experience in restaurant, hospitality, or retail management; additional operations and/or leadership experience strongly preferred, • Associate's or Bachelor's degree preferred or equivalent combination of education and experience, • Food Safety Manager certification required, • Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization, • Ability to communicate effectively, both orally and in writing, in the English language, • Possesses basic math skills (add, subtract, multiply, divide), • Places a value on diversity and shows respect for others, • Proven ability to problem solve and handle high stress situations, • Interprets financial statements and understands contributing factors *Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.*

Job Description Reporting to the General Manager and Restaurant Manager, the Cook prepares and presents food cooked to order following company menu, food specifications and timing standards. The Cook adheres to all federal, state and local safe food handling regulations. Job Requirements Key Business Areas A "Key Business Area" is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: • Prepares, cooks and presents food to order following established company brand standards guidelines and recipe specifications, • Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock, • Maintains proper food temperatures in accordance with Denny's Brand Standards, federal, state and local regulations, • Prepares special orders as requested, • Maintains stock to shift par levels, • Correctly calls the wheel when necessary, • Organizes and maintains work areas, coolers and storage areas, • Assists as needed with product inventory and deliveries, • Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment, • Adheres to all safe food handling principles, • Completes side work and deep cleaning assignments correctly and in a timely manner, • Possesses strong product and menu knowledge, • Monitors waste and other food cost controls, • Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues, • Assists service assistants periodically, • Willingly assists others without being asked, • Adheres to Denny's Brand Standards and internal policies and procedures, • Provides prompt and courteous service and is cordial to all team members and guests Essential Functions • Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers, • Must be able to bend, stoop, reach, wipe, lift and grasp, • Must have sufficient mobility to move and operate in confined work area, • Must work inside and outside the restaurant, • Must be able to work with all Denny's menu products, • Must be able to read tickets, recipes and product specifications, and observe wares for cleanliness, • Must be able to stand and walk throughout a 4 to 8 hour shift, • Must be able to hear well in a loud environment to respond to employee and guest needs, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Must be able to work with potentially hazardous chemicals, • Must be able to tolerate extreme temperature changes in kitchen and freezer areas Position Qualifications • Must be 18 years old or older, • Must be able to observe and ensure product is prepared and presented to company Brand Standards, • Must have basic math skills, including understanding of units of measure, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Meets Denny's uniform and grooming standards and maintains them throughout the shift, • Must be able to pass all required tests and training requirements for the position, • Must be able to work a flexible schedule, including holidays, nights and weekends, • Must possess excellent guest service skills, • Must be dependable and able to learn basic tasks and follow instructions, • Must possess reasonable ability to communicate in English both orally and in writing, • Must be able to work in a team environment, • Places a value on diversity and shows respect for others *Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.*

Job Description Assistant Kitchen Manager Love wings and sports? Join our family, have fun and take pride in your work. Native Grill & Wings is looking for an Kitchen Manager. As a Kitchen Manager you would be responsible for the back of house restaurant operations and report to the General Manager of the restaurant. You will oversee the entire back of house operation and be responsible for making sure that Native Grill & Wings food standards are adhered to at all times. If you are an experienced kitchen manager that has passion for running a top notch operation, apply today! As Kitchen Manager, your responsibilities would include helping the General Manager with: · Manage hourly back of house employees, including conducting performance evaluations, coaching and discipline · Reviewing applications, interviewing, and hiring back of house employees · Directing work for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant · Doing food orders according to pars · Providing, directing and scheduling back of house training · Supervise and overseeing the production and preparation of food in a manner consistent with established recipes and procedures · Plating dishes according to Native Grill & Wings plate presentations · Conducting formal line Taste& Temps · Enforcing appropriate security measures at the restaurant so that the safety of our employees and guests are maintained at all times · Manage food costs by conducting bi-weekly inventory · Understanding, managing, and practicing safe food handling procedures · Maintaining a positive, consistent, open working environment

Job Description Cook Love wings and sports? Join our family, have fun and take pride in your work. Native Grill & Wings is looking for a Cooks. Cook - Job Responsibilities • Prepare and cook a variety of dishes according to established recipes and menu specifications., • Ensure all food is prepared and served in a timely manner., • Maintain a clean and organized kitchen workspace, adhering to health and safety regulations., • Collaborate with kitchen staff to ensure efficient food preparation and service., • Ensure all equipment is used safely and according to manufacturer guidelines., • Manage portion sizes and presentation to ensure consistency., • Assist in training junior kitchen staff and new team members., • Handle and store food products in compliance with food safety standards., • Maintain a positive and professional demeanor in a fast-paced environment. Cook - Job Requirements • Proven experience as a cook or relevant role, • Knowledge of various cooking methods, ingredients, and procedures, • Familiarity with industry best practices, • Ability to follow all sanitation procedures, • Ability to work in a team, • Excellent communication skills, • Ability to work efficiently under pressure, • Flexibility to work in shifts, including weekends and holidays, • Physical stamina to stand for extended periods and lift heavy objects Lead Server/Shift Manager - Job Benefits • Competitive hourly wage, • Health insurance, • Sick leave, • Flexible scheduling, • 401(k) retirement plan with company match, • Employee meal discounts, • Professional development and training opportunities, • Opportunities for career advancement

Job DescriptionDescription: “Do something just because it’s rad.” – Pete, founder of Illegal Pete’s Illegal Pete's is hiring a dynamic General Manager to lead the party at our Tucson restaurant! Located on University Boulevard at the Main Gate of the University of Arizona, this is THE place to be in Tucson—full bar, amazing food, two levels with a bar on each, a newly renovated patio, DJs, events, and a ton of fun. If you're ready to lead a team that delivers excellent service and hospitality, takes pride in serving excellent food and drinks, knows how to work hard AND throw a great party, this is your spot. You Are: High-energy and fun – You thrive in a fast-paced, vibrant environment. DJs, events, packed patios, college crowds? That's your happy place. Operational Excellence – You have high standards for guest service, excellent food, cleanliness, professionalism, and lead your team to do the same. A party starter AND a strong operator – You know that great vibes come from flawless execution. You can hype up a crowd and nail your P&L in the same breath. A servant leader – You lead by rolling up your sleeves, supporting your team, and putting people first—your crew, your guests, your community. You partner closely with your AGM / Party & Vibes Manager and Kitchen Manager, knowing that collaboration is how you build something great. Bold and creative – You bring fresh ideas for events, promotions, and community engagement. You're not afraid to try something new just because it's rad. Culture-obsessed – You build teams that want to stay. You appreciate, connect, respect, and grow your people every single day. This is an opportunity to lead a destination—a place where the food is incredible, the drinks are flowing, the music is on point, and the team actually loves being there. The Role: The General Manager is the strategic leader of the restaurant. You'll drive dynamic leadership, creative events, an elevated bar program and be focused on excellent customer service, serving delicious food & drinks, inspiring and developing your team, and maintaining best-in-class operations. You partner with, train and develop your AGM / Party & Vibes Manager, Kitchen Manager, and service and support team members daily, and together you create an atmosphere that keeps guests coming back. The More the Merrier – and we mean it… MORE MONEY Starting Annual Salary $79,150 + Bonus Potential (paid quarterly), PTO, employer paid health benefits, 401k after 1 year, and more! We believe in paying a Living Wage and that’s why your salary will allow you to make more than any other fast casual around. MORE BENEFITS • Medical, dental, and vision insurance? We got you!, • 401(k) to start saving for retirement? We got you!, • Paid Time Off based on position and time with us MORE FUN – BURRITOS, BUDDIES & BEER! • No lame uniforms. Wear what makes you feel good., • Work environment that celebrates individuality and human connection, • Support for local music, arts, and comedy, • Free concert tickets, • Free sporting event tickets, • Free & discounted meals, • Discounted Merch MORE OPPORTUNITY • 40% of Home Office Team at Pete’s started out rolling burritos, • 15 restaurants company-wide!, • Opportunity to help shape strategy and drive overall business performance We like to party, and we want to party with you! Come join our team. Everyone, and we mean EVERYONE, IS WELCOME. About Illegal Pete's Ever been to a Chipotle and thought, "Wow, this place would be rad if it were more fun and the food tasted better"? So did we! Since 1995, we've been pushing the boundaries of what fast casual food can be. It's a place where people actually want to hang out. It's a place for Burritos, Buddies & Beer! We use only the highest quality ingredients to make the best damn food and drinks you can find—food you'll be proud to serve to your friends, your family, and every guest. But we go beyond serving delicious food and drinks. We're part of the community. It's our mission to give back to our crew, customers, and community by doing things the right way. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES Operations / Facility • Cleaner / Safer / Better – Maintain the highest levels in restaurant operations, • Food / Bar / Hospitality – Full responsibility, in partnership with AGM/KM, • Service / Support – Culture of excellence is guest service and food quality, • Events / Atmosphere – Drive and execute creative events and atmosphere, • Catering / Off-Premise – Coach and train for excellence in execution; drive revenue, • Safety / Compliance- Operate safely, in compliance with statutes & regulations, including all local/state liquor laws, • Facility – Cleanliness, preventative maintenance, repairs & maintenance, • Sales Forecasting / Labor Scheduling / Inventory Management / Administration, • Full P&L Management – Building sales, managing expenses, operating efficiencies, • Local Relationship Building / Community Marketing, • Initiatives – embraces brand initiatives and leads change in their restaurant, • Kitchen Ability to work in the kitchen (rotation / cross-training) People • Recruiting Team/ Build Relationships / Create Energy & Great Vibes, • Recruiting / Interviewing / Hiring & Onboarding, • Train / Cross-Train / Ongoing Training & Coaching, • Lead / Develop Team / Set the Example, • Employee Safety / Workers Compensation, • Discipline and Terminations Developing Leaders • Accountable for Team Development (Appreciate, Connect, Respect & Grow!), • Succession Planning & Recruitment, • Retention (Culture / Compensation / Recognition), • Accountable for Hiring Decisions, • Career Path for all Team Members & Management, • Performance Management / Team Evaluation Financial Results (Sales & Profit) • Sales Forecasting / Projections / Budgets, • Promotions & Community Building (build sales & profitability), • Labor Schedules and Labor Management, • Cost of Goods Management – Bar responsibility, collaboration throughout the business, • Other Operating Expenses & ControllablesRequirements: Requirements • High School Diploma or Equivalency, • 3+ years of restaurant management experience; General Manager or equivalent required, • Knowledge of bar operations, including spirits, cocktails, and beer, • Proven ability to manage inventory, labor, and costs effectively, • Creative thinker who can drive sales and create a vibe while maintaining profitability, • Ability to set goals and convert plans into action, • Strong communication, organizational, and problem-solving skills, • Comfortable with computers and manager-level technology, • Ability to work effectively in a diverse workforce, • Ability to work in a fast-paced restaurant environment, position may require walking, bending, twisting, reaching, stooping, kneeling, crouching, pushing, pulling, or moving objects up to 50 pounds, • Must be able to lift up to 50 pounds, stand for extended periods, and move up and down stairs throughout shifts, • Flexible schedule required, including nights, late-nights and weekends, • Reliable vehicle, valid driver's license, clean driving record, and current auto insurance COMPETENCIES Builds a Strong Culture -Achieves through Teamwork Owns It-Executes for Results Develops & Supports a Great Team-Finds, Trains, Builds, & Leverages Talent Inspires / Influences Others-Leads through Influence Surprises Our Guest with the Experience-Puts All Guests First Is Real / Keeps It Real-Communicates Effectively & Candidly Is Bold-Leads Change & Innovation Creates Long Term Growth-Great Shifts Grow Sales Application Window Recruiting timelines vary by position, however, all Illegal Pete's positions accept applications for a minimum of 5 business days from the posting date listed. This position is open and still accepting applications.

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.

Are you craving a career with an industry leader? Panda Express is searching for experienced leaders to join our store management team. Panda is 100% committed to the professional and personal development of our family of associates. That's why we offer paid Store Management Leadership Training, mentorship, and support from our Panda community that cares about your success. What you'll do as a store manager: You are in charge of the operation of a single store. This includes, but is not limited to, hiring, managing and directing of associates to achieve financial goals and ensuring the delivery of exceptional guest experiences. It's up to you to make your store a success. Don't worry! In order to prepare you for success, we will provide an 8 or more weeks of store leadership training program. How we reward you: • Free meals while working at Panda, • Generous compensation package with bonus opportunities, • Medical, Vision, Dental, Voluntary Short-Term Disability, Cancer Income Protection insurance for full-time associates, • Pre-Tax Dependent Care Flexible Spending Account, • 401K with company match, • Paid time off, paid holidays, bereavement/funeral leave and Leave Share Program, • Discounts at theme parks, gym memberships, and much more, • Opportunity to give back to your community, • Hands-on paid training to prepare you for success, • On-going career and leadership development, • Opportunities for growth into management positions, • Continuous education assistance and scholarships, • Lucrative associate referral bonus, • Income protection including Disability, Life, and AD&D insurance, • Pre-Tax Dependent Care Flexible Spending Account, • Please refer to the detailed benefits document for more information. Candidates must meet, and continue to meet if employed, eligibility requirements for each benefit to qualify. Desired skills and experience: • High school diploma required, • Flexibility to work in a store within a 50-mile radius, • Able to work a flexible schedule, including weekends, • Food Safety: Serve Safe certified ADA statement: While performing duties, counter areas are often hot with steam from steam table and food vapors. Workspace is restricted and employees are generally expected to remain standing for long periods of time. Employees must prepare hot and cold foods, use Chinese cook knife and other kitchen equipment and work quickly without losing accuracy. Employees must be able to lift up to 50 lbs., stand up to four hours and reach across counter tops measured at 36 inches to serve customers. Kitchens are hot and noise levels are usually high; storage space is limited and shelving is high. Employees must be able to work in a fast-paced work environment, have effective verbal communication skills, ability to adapt to a dynamic environment with changing priorities, and the ability to manage conflicts/difficult situations. Panda strong since 1983: Founded in Glendale, California, we are now the largest family-owned American Chinese Restaurant concept in America. With close to 2,800 locations globally, we continue our mission of delivering exceptional Asian dining experiences by building an organization where people are inspired to better their lives. Whether it's impacting our team or the communities we work in, we're proud to be an organization that embraces family values. You're wanted here: Panda Restaurant Group, Inc. is an Equal Opportunity Employer and is committed to providing equal opportunity, and does not discriminate on the basis of any characteristic protected by law, including but not limited to sex/gender (including pregnancy, childbirth, lactation and related conditions), gender expression, race, color, religion, national origin, sexual orientation, gender identity, disability, age, ancestry, medical condition, genetic information, marital status, and veteran status. Additionally, Panda Restaurant Group, Inc. complies with all federal, state, and local laws regarding requests for workplace accommodation. The Americans with Disabilities Act (ADA) prohibits discrimination against qualified individuals on the basis of disability. Applicants are entitled to reasonable accommodations, absent undue hardship, to effectively participate in the application and hiring process, for example, sign language interpreters. If you believe you require an accommodation for the application or interview process or for the position for which you are applying, please reach out to TASupport@PandaRG.com. Panda Restaurant Group, Inc. participates in E-Verify. Click the link below to learn more about E-Verify English | Spanish

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.

Tucson, AZ$55,000-$60,000 Our vibrant, High Volume Sports Restaurant is on the hunt for a talented Kitchen Manager to lead our culinary team! Known for our state-of-the-art HDTV walls, relaxed atmosphere Kitchen Manager, Manager, Restaurant, Kitchen, Staffing.

Texas Roadhouse - 968 West Irvington Road - Responsibilities: Supervises and oversees the production of food; Monitors tickets and sets the pace during peak hours; Hands-on supervision of Back of House operations including serving, hosting, cooking as needed; Conducts line Taste and Temp checks; Man

Texas Roadhouse - 170 South Wilmot Road - Responsibilities: Supervises and oversees the production of food; Monitors tickets and sets the pace during peak hours; Manages inventory and tracks waste; Ensures safe food handling procedures; Maintains cleanliness and proper maintenance of equipment.

Job Description Vector Marketing has immediate openings for sales rep positions, start work within the week! Basic Responsibilities: Our reps work with customers explaining our American made products. Selling the features and benefits of our Cutco products (ranging from kitchen essentials to gardening tools). Previous experience isn’t necessary, we provide all the training needed for success. Position Details: • We offer guaranteed base pay that is not tied to sales, allowing reps to focus on providing excellent customer service rather than feeling pressured to make a sale. We also offer a performance-based commission structure that increases based on career sales performance — not length of service or annual resets. Representatives are paid a base (25.00 base-appt) or commission, whichever is higher that week. Even during slower weeks, reps are still paid for every qualified appointment they complete, regardless of sales results., • Full training provided, even if a rep doesn’t stay with us long term, they build up communication, networking, and sales skills needed for any field., • Flexible work around busy schedules. Whether a rep needs to work around classes, a full-time job, internships, or family obligations, we can help them set up the schedule that works best for them., • Sales reps work locally after training, meetings and training are held in the office., • Sales reps who work here long term have an opportunity move along several different paths including management and career sales professional (even if they start part time with no experience). Basic Requirements: • Enjoys working with people, • All ages 18+ or 17 and a 2026 high school graduate, • Conditions apply, • Able to interview within the week, • Willing to learn and apply new skills Ideal Candidate: People who have done well with us have had all kinds of different jobs – fast food, grocery store clerk, warehouse worker, landscape, retail, cashier, customer service, receptionist, and in just about any field you can imagine. Some of our reps have had no traditional work experience but had a positive attitude and enjoyed working with people. This entry level sales position is a great fit for people who are looking for part time or flexible work opportunities. If you are someone looking for a flexible schedule, our opportunities can work around your needs. If you think you would be a great fit for our team, fill out the contact information and a receptionist will follow up with you about setting up a virtual interview with a manager. We encourage applicants of all ages and experience, as we do not discriminate on the basis of an applicant’s age.

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 DescriptionSHIFT MANAGER FULL-TIME (Up to 35 weekly hours), NON-EXEMPT Position Summary: The Shift Managers (SM) role is to assist the management team in overseeing of the operation of the restaurant when scheduled as the Manager on Duty (MOD). This includes, but is not limited to, ensuring customer satisfaction while maintaining profitability through diligent monitoring and controlling of food/beverage costs and labor costs. The (SM) may at times, perform the essential functions of a crew member when not acting as the MOD. Ultimately, it is the duty of the SM to assist in running an efficient restaurant operation, rendering fast customer service in a friendly manner in a clean and sanitary atmosphere. The SM reports to the General Manager. Essential Functions: • Know and embody the Mission, Vision and Core Values of Blakes Lotaburger., • Demonstrate the highest level of customer service by being polite and friendly to customers, especially when addressing complaints., • Ensure proper preparation of each menu item the proper way, every time. Never walk past a mistake., • Develop exceptional leadership skills in order to motivate management staff and crew members to perform all job duties with the customer in mind., • Possess expert knowledge of both Blakes Lotaburger General Employee Policies & Procedures, as well as Book 1 Policies & Procedures., • Ensure that all crew members comply with all Blakes Lotaburger Policies & Procedures. When a policy violation occurs, report to the General Manager to follow up with appropriate discipline., • Ensure that the kitchen is in compliance with all applicable food safety laws at all times., • Ensure that the store safe is always secure. The safe must be closed if not in immediate use., • Document all deposits per Book 1 cash handling policies and assuring that other designated managers are doing the same. Report any deposit discrepancies to the General Manager immediately., • Responsible for assisting with inventory of the product in your store. Ensure the store is in compliance with all applicable laws, including but not limited to: food safety, premises safety, equal employment opportunity, and workers compensation reporting., • Educate and train your employees to comply with the above laws and regulations, encouraging compliance and proper and timely reporting of any issues or concerns., • Assist with training and development of all crew members to allow for proper succession planning of future shift managers; provide constructive feedback on performance with all crew members., • Other duties as assigned, including stocking shelves, receiving delivery trucks and housekeeping. Qualifications/Requirements (Education/Training/Experience/Abilities): • Ideal candidate will have a High School Diploma and have at least six months restaurant experience at any level., • Ability to work a flexible schedule up to 28 hours per week (PT) or 40 hours per week (FT)., • Appearance must be professional, neat, clean and well-groomed. Visible (neck tattoos are prohibited) tattoos must be appropriate and facial piercings may not be worn at work, but clear spacers or piercing retainers are allowed., • Must be proficient on Blakes Lotaburger restaurant operations, General Policies & Procedures and Book 1 Store-Level Operations., • Must understand health codes and procedures for handling raw meat and eggs., • Must possess moderate level computer skills to include electronic mail, Point of Sale system, and the ability to learn the Blakes Lotaburger BOH computer system., • Must possess strong teamwork and communication skills., • Ability to read/write/speak in English. (Fluency is not required), • Bilingual in Spanish/English is a plus., • Ability to read, understand, apply and adhere to policies and procedures., • Must be able to pass a pre-employment background check., • Food Handler Certified Essential Physical/Emotional Requirements: • Physical requirements include: lift up to 25 lbs. unassisted and 50 lbs. assisted, ability to stand and walk for prolonged periods of time; bend, stoop, climb and reach. Ability to work in a warm/hot and at times, cold (walk-ins/freezers) environment is a must., • Must be able to safely work with knives and other sharp objects, wearing any necessary personal protective equipment when needed., • Work well with others in a team environment, often sharing tasks and/or collaborating on solutions., • Work scheduled hours while physically present in the restaurant. Ability to see and hear., • Ability to multitask and work under stressful conditions in a quick service restaurant environment, dealing with customers and other employees. Tolerate a reasonable amount of work stress., • Ability to handle difficult and/or sensitive situations either with customers or other employees using tactful, appropriate and effective communication. Blakes Lotaburgers policy of equal opportunity includes the following: race, religion, ethnicity, national origin, ancestry, familial status, gender, sexuality, gender identification, sexual orientation, age (40 and over), veteran status, genetic information, or physical/mental disability (or perceived disability) or any other status protected by local, state or federal law. This EEO policy applies to all decisions regarding recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities and terms and conditions of employment. Blakes Lotaburger will not tolerate any form of harassment, discrimination, retaliation on the basis of any status protected by local, state, or federal law. Blakes Lotaburger, LLC will provide reasonable accommodations for qualified individuals with disabilities. To request reasonable accommodation, contact the Human Resources Department at HR@lotaburger.com or 505-884-2160 Ext. 1644. This document does not create an employment contract, implied or otherwise, other than an at will relationship.

The Kitchen Manager is responsible for leading all Back of House operations at Gentle Ben's. The Kitchen Manager is expected to create a positive, respectful, and supportive work environment where team members are motivated to perform at a high level. Review sales trends and upcoming events with the

General Manager Position at Seis Kitchen. As the General Manager at Seis Kitchen, you will be responsible for the overall operation and success of the restaurant. Working in Varied Conditions: Must be able to navigate both front- and back-of-house environments, including exposure to kitchen heat a

General Manager Opportunity At Seis Kitchen. Seis Kitchen is a growing local business that began as a food truck in 2012 and now operates three fast-casual dining restaurants. General Managers oversee all front and back of house staff to ensure shift to shift operations run successfully.

General Manager Position at Seis Kitchen.As the General Manager at Seis Kitchen, you will be responsible for the overall operation and success of the restaurant.This includes managing daily operations, driving sales and profitability, ensuring exceptional guest experiences, and leading a dynamic tea

Seis Kitchen is an Equal Opportunity Employer. Location: Seis Kitchen (Multiple Locations) Hourly Pay: $25-35/hour Experience Required: Minimum of one year restaurant management experience. Seis Kitchen is a growing local business that began as a food truck in 2012 and now operates three fast-casual

A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We are looking for an experienced cook to fill a vacant spot in our kitchen staff and contribute to

Job Description About Us: RubyCo. Concierge Tax + Accounting is a well-established, locally owned CPA firm founded in 2009. We pride ourselves on offering personalized and comprehensive tax and accounting services to both individuals and businesses within our community. We are seeking a motivated and experienced Tax Accountant to join our dynamic and supportive team. We believe in fostering a professional yet friendly environment where every team member is encouraged to take on new challenges and pursue continuous professional and personal growth. Position Summary: We are currently seeking a highly organized, professional, and enthusiastically friendly individual to take on the Receptionist / Office Manager hybrid role. This position is vital not only for ensuring the smooth, daily function of our office and delivering an exceptional first impression to clients and visitors. Key Responsibilities Client Communication & First Impression: Serve as the primary, professional, and courteous point of contact for incoming calls, emails, and visitors. Call and Email Management: Efficiently manage a multi-line phone system. You will also manage and respond to general office email correspondence in a clear, professional, and timely manner.Scheduling and Calendar Management: Take the lead in scheduling client appointments, coordinating internal team meetings, and managing the firm’s main professional calendar. Document Management: Provide essential support to our tax professionals by assembling, binding, and scanning completed tax returns and other sensitive client documents, ensuring absolute accuracy and adherence to confidentiality protocols. Comprehensive Supply Management: Proactively monitor, track inventory, and order all necessary office supplies, kitchen necessities, and essential equipment, ensuring the office is consistently and adequately stocked without shortages. Vendor and Facility Relations: Act as the primary liaison and coordinator with building management, external IT support, cleaning services, and all other necessary office vendors to ensure all services are delivered efficiently. Administrative Team Support: Proactively coordinate other administrative staff. Required Qualifications: Experience: A minimum of one (1) to two (2) years of recent and relevant experience working in a CPA firm or other professional office space. Education: High School Diploma or equivalent is required. Further education in a related field is a significant plus Strong organizational skills Strong communication and phone skills Competent in MS Excel, Word, Outlook, Zoho and general computer skills Knowledge of Thomson Reuters accounting software and quickbooks online preferred, but not required Compensation and Benefits: This is a Full-time opportunity offering competitive compensation and a robust benefits package. Compensation: The hourly pay rate ranges from $20.00 to $25.00 per hour, depending entirely on the candidate's experience. Comprehensive Benefits Package: We value our employees and offer a variety of benefits, including: Paid Time Off (PTO) 401K Retirement Savings Plan with Company Matching contributions Health Insurance Coverage Dental Insurance Coverage Vision Insurance Coverage Opportunities for ongoing Professional Development, Continuing Professional Education (CPE), and career advancement within the firm. Work Environment and Culture: At RubyCo., we are committed to fostering a supportive, collaborative, and challenging culture. We encourage intellectual curiosity, embrace complex tax challenges as opportunities for learning, and actively promote both the professional growth and personal well-being of our entire team. Company DescriptionWe are a locally owned CPA firm with over 20 years experience serving the community with tax preparation, accounting and business advisory services. Our shared entrepreneurial spirit drives us to see and do things differently, supporting our clients in their personal and professional lives.We are a locally owned CPA firm with over 20 years experience serving the community with tax preparation, accounting and business advisory services. Our shared entrepreneurial spirit drives us to see and do things differently, supporting our clients in their personal and professional lives.

Assistant Managers work full-time and assist the General Manager and all front & back of house staff to ensure shift-to-shift operations run successfully. Work-Life Balance: Flexible schedules with two weeks paid time off each year for all assistant managers. Seis Kitchen is an Equal Opportunity Emp

Stellar Senior Living - 400 South Broadway Place - Responsibilities: Assists in maintaining a well-organized and efficient food service department; Demonstrates a complete understanding of basic food production skill sets and meets quality standards; Prepares and serves attractive, nutritious meals

Preparing all dishes to meet company recipes and standards; Guiding Kitchen Team and assisting with their training; Performing all Back of House responsibilities; ADA Statement:.

Panda Express - - Responsibilities: Preparing all dishes to meet company recipes and standards; Guiding Kitchen Team and assisting with their training; Performing all Back of House responsibilities; Support in creating a vibrant and welcoming environment for our guests.

WKS Restaurant Group - JobID: 600-273996614 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at WKS Restaurant Group, you'll: Prepare high-quality meals following established recipes and standards; Maintain cleanliness and organization of the kitchen area; Collaborate with kitchen staff to ensure

Brookdale Senior Living - - Responsibilities: Ensure proper preparation, portioning and serving of food according to standardized recipes and menus; Use prior experience with cutting tools, cookware and bakeware as part of cooking procedures; Adhere to sanitation and food safety standards; Maintain

Outback Steakhouse - 4871 East Grant Road - Responsibilities: Provide friendly, prompt, and attentive service tailored to the guest’s preferences; Recommend upsell and reinforce customers’ orders; Assist with assembly of prepared food and condiments; Check orders for accuracy and review with gue

Compass Group - - Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules; Ensures food is at the correct temperature, attractive and tasty; Operates and maintains kitchen equipment as instructed; Follo

Leisure Care - - Responsibilities: Prepare daily meals for residents; Perform basic food preparation items such as stocks, soups and vegetables; Understand residents' preferences and prioritize them; Follow menu specifications and quality standards.

Texas Roadhouse - 968 West Irvington Road - Responsibilities: Prepare made-from-scratch menu items to specification; Run a busy line station with efficiency; Maintain cleanliness and sanitation standards; Work with the team to deliver Legendary Food to guests.