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Job Description Burger Bench is a family-owned restaurant dedicated to offering fresh and local ingredients in a friendly environment. We have 2 locations - Downtown Escondido and Downtown Vista. Burger Bench is currently looking for a LINE COOK to join our amazing team. Our ideal candidate is attentive, punctual, and hard-working. Yes, we make the most amazing burgers, but we’re also focused on creating a space where everyone feels welcomed and supported. Our mission is to bring joy to our guests and our team. We celebrate having a fun, diverse, inclusive, and respectful environment. Our hard-working, team-oriented staff is what sets Burger Bench apart. We have job openings for people at ALL LEVELS of experience. It does get pretty busy around here. If you are motivated to work in a fast-paced environment and enjoy making people’s day, we’d love to hear from you. Your primary role is to make our food look and taste amazing. You’ll be preparing menu items in cooperation with the kitchen staff. Be responsible for food preparation, setting up and stocking stations, keeping the kitchen clean and sanitary. Assisting with stock and inventory. Responsibilities • Cooking and preparing all menu items in accordance standards set, • Stock and maintain sufficient levels of food on the line, • Food preparation and portioning prior to service, • Maintaining a clean and sanitary work environment, • Ability to lift 60 lbs and stand for long periods of time Qualifications • Preferred at least 1-year experience as Line Cook, • Able to anticipate needs of others in the kitchen and proactively work to meet those needs, • Strong attention to detail, • Positive attitude and being respectful to coworkers Perks • Tasty shift meals, • Opportunities for bonuses and health benefits, • Potential for career growth, opportunities to excel in leadership positions Starting wage at $17/hour + TIPS (90-day evaluation for pay raise) We are looking forward to hearing from you. Learn more about us at www.burgerbench.com Company DescriptionWe make the most amazing burgers, but we’re also focused on creating a space where everyone feels welcomed and supported.We make the most amazing burgers, but we’re also focused on creating a space where everyone feels welcomed and supported.

Job Description We are looking for FRONT DESK HOSTS/ HOSTESSES who know how to provide a Memorable Experience for our Guests. Can you: • Present a warm, friendly, gracious, and enthusiastic service-oriented attitude in person and on the telephone, • Deal with complaints or problems with a positive attitude NO MATTER WHAT, • Collaborate with other servers and kitchen/bar staff in a friendly, professional manner, • Clearly and concisely communicate to both Guests and Team Members, • Multi-task, • Ensure a safe environment for Guests and Employees, • Perform these duties with a friendly, professional manner, • Be passionate about working in a fast paced, team environment *Be available on ALL Holidays If you answered yes to all of the above, let’s talk around the camp fire! We offer: • $125 clothing allowance, • FLEXIBLE SCHEDULES to work around, • 401(k) Retirement savings plan, • nd your personal life, • Referral bonus, • Career growth opportunity, • great discounts on great food, • awesome team members and Managers who care about you and our Guests! Black Angus is an Equal Opportunity Employer!

Job Description Join the Team Voted Best Place to Work in North County! Why Work for Gary and Mary West PACE? Because you're looking for more than just a job - you want work/life balance and the opportunity to make a meaningful impact in the lives of North County seniors and their families. At Gary and Mary West PACE, we support your personal and professional well-being with: • Generous pay and a comprehensive benefits package focused on your health and wellness., • 11 paid holidays, 16 days of PTO, and 5 days of sick time., • A 5% employer match to our 403(b) retirement plan., • No on-call time – because your time matters. We invest in our team with an annual education allowance and a commitment to professional growth, helping you expand your skills and advance your career. You'll thrive in a supportive, mission-driven culture where collaboration feels like family. As part of our multi-disciplinary team, your voice is heard, and your work is truly valued. Join us and do your best work-because here, your contribution matters. About PACE Philanthropists Gary and Mary West founded West Health with the mission of enabling seniors to successfully age in place with access to high-quality, affordable health and support services that preserve and protect their dignity, quality of life, and independence. The Gary and Mary West PACE (Program of All-inclusive Care for the Elderly), affiliated with West Health (www.westhealth.org), is a non-profit that delivers medical, social, and behavioral services to the frail elderly to the North County of San Diego. This PACE center is entrepreneurial in nature and focuses on innovations and bringing new processes to the traditional PACE environment. We're looking for passionate healthcare providers who want to be part of a team dedicated to enable seniors to live in their communities as independently as possible by providing compassionate, comprehensive health and supportive care. One Team One Mission Position Summary: Under the supervision of the Center Director, the Dietitian displays a comprehensive knowledge of clinical nutrition and therapeutic diets; completes participant nutritional assessments and reassessments as needed; obtains participant food preferences and observes for adherence to dietary modifications; determines adequacy of current diet and supplements when necessary; conducts meal rounds and sanitation inspections; provides nutrition education to participants, caregivers, and PACE program staff. Essential Functions: • Participate as a member of the interdisciplinary team (IDT); perform initial, unscheduled, and annual assessments of participants; and develops and implements the nutritional plan of care, including physician orders for special diets, for each participant., • Participate in the development and implementation of QAPI activities., • Responsible for oversight of dietary aide and kitchen operations., • Monitor therapeutic diets and special dietary modifications and communicate concerns with interdisciplinary team; determine each participant's need for liquid nutritional supplements; and order as needed., • Monitor participant food intake; follow up with dietary aide, interdisciplinary team, and participants with comments/concerns., • Assess participants' access to food and make appropriate referrals to interdisciplinary team for: meal preparation evaluation, Meals on Wheels, sack lunches, grocery shopping needs, and meal preparation provided., • Communicate with in-home service providers regarding participants' meal preparation skills, safety in the kitchen, stock of groceries, and intake of food and fluids at home as needed., • Monitor adequacy of lunch and snack menus for the center., • Update sack lunch list, supplement sheet, and feeding room guide as needed., • Monitor stock in refrigerator, freezer, and dry storage as needed., • Communicate regularly with vendors., • Monitor dietary expenditures, complete budget reports, anticipate projected budgetary needs, and discuss with supervisor., • Maintain safe and sanitary working environment; and follow PACE program safety policies and procedures; handle potentially infectious specimens with appropriate biohazard precautions and practice Universal Precautions., • Provide basic nutrition and sanitation education for participants, families, primary caregivers, and/or PACE program staff as needed., • Participate in wound care meetings with updates on participants' nutritional status; family meetings; and work area development and department meetings., • Responsible for staff hiring, orientation, training, and development, and performance appraisal; set clear expectations and assign appropriate authority to staff; hold staff accountable for their scope of work and compliance to company policies and procedures., • Interact in a courteous, pleasant, and friendly manner with participants and families, PACE program staff, and staff at contracted facilities, as applicable; and demonstrate effective partnership management skills., • Maintain the confidentiality of all company procedures, results, and information about participants or families., • Attend and participate in all staff meetings, in-services, projects, and committees as assigned., • Adhere to and support the center's policies, practices, and procedures., • Accept assigned duties in a cooperative manner; and perform all other related duties as assigned., • Be flexible in schedule of hours worked., • May require use of personal vehicle., • Other duties as assigned. Education and Certification: • Bachelor's degree from an accredited college or university in food science, nutrition, and/or dietetics., • Certified by the Commission on Dietetic Registration (CDR) as a Registered Dietitian., • Current Basic Life Support (BLS) /First Aid Certification required, • Current driver's license and proof of auto insurance required Skills and Experience: • Minimum of one (1) year of documented experience working with the frail elderly population., • Comprehensive knowledge of clinical nutrition and therapeutic diets; and ability to assess clients' nutritional needs., • Skilled in medical terminology, including knowledge of the appropriate documentation for completing written assessments., • Ability to establish and maintain effective communication with employees, participants, and the public., • Must have CACFP knowledge., • May require use of personal vehicle. Medical Clearance: Employees must have medical clearance for communicable diseases and up-to-date immunizations before having direct participant contact. Job offers are contingent upon a successful pre-employment drug screen, background check, and physical assessment. Gary and Mary West PACE provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, pregnancy, military and veteran status, age, physical and mental disability, genetic characteristics, gender, gender identity, gender expression or sexual orientation or any other considerations made unlawful by applicable state or local laws.

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: Stone Brewing World Bistro & Gardens – Escondido is hiring part-time Line Cooks. If you thrive in a fast-paced, high-volume kitchen and are passionate about craft food and beer pairing, this is your opportunity to join one of Southern California’s most iconic brewery restaurants. As a Line Cook, you’ll play a key role in delivering high-quality dishes that elevate the guest experience. This is a tip-eligible kitchen position with the opportunity to sharpen your culinary skills while working alongside a collaborative and energetic team. What You’ll Do • Prepare and cook a variety of menu items including meats, seafood, poultry, and vegetables using grills, fryers, ovens, and broilers, • Execute recipes and plating with consistency, quality, and attention to detail, • Work efficiently in a high-volume kitchen environment during peak service, • Expedite orders and communicate effectively with front-of-house (FOH) and back-of-house (BOH) teams, • Support special events, seasonal menus, and brewery programming, • Maintain a clean, organized, and food-safe workstation, • Follow food safety, sanitation, and health regulations, • Assist with inventory rotation, storage, and prep tasks, • Contribute to a positive, team-oriented kitchen cultureRequirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. What We’re Looking For • 2–3+ years experience as a line cook, prep cook, or kitchen team member in a high-volume restaurant, • Passion for culinary excellence, hospitality, and teamwork, • Ability to multitask, stay organized, and work under pressure, • Strong attention to detail and commitment to quality, • San Diego County, California Food Handler Card (or ability to obtain), • Ability to stand for extended periods and lift up to 50 lbs, • Reliable transportation and flexible availability (including nights, weekends, and holidays) Why You’ll Love Working Here • Tip-eligible position (earning potential beyond base pay), • Work in a high-energy brewery restaurant environment, • Be part of a collaborative, team-first kitchen culture, • Gain experience with craft food and beer pairing, • Opportunities to support large-scale events and seasonal programming, • Employee perks: beer program, shift meals, and discounts, • Paid sick timeJoin Our Team If you're looking for a back-of-house restaurant job, line cook position, or a chance to grow your culinary career in a brewery kitchen, we’d love to hear from you. Apply today and spend your summer at one of San Diego’s most unique dining destinations. Sapporo USA / Stone Brewing Co. is an equal employment opportunity employer and does not discriminate against applicants or employees because of race, color, religion, national origin, sex, age, citizenship status, various ability status, genetic information, sexual orientation, or gender identity or expression of an otherwise qualified individual, or membership in any other class protected by applicable law. Sapporo USA / Stone Brewing Co. hires and promotes individuals based on their qualifications for the job to be filled. Sapporo USA / Stone Brewing Co. seeks to build a culturally diverse staff where differences are valued and respected. Women, minorities, individuals with various abilities, veterans, LGBTQ+ and intersectional individuals are encouraged to apply.

Job Description We’re looking for a Cook to join our Culinary department! As a Cook, you will play a pivotal role in creating a delightful culinary experience for our residents. Your culinary expertise, creativity, and dedication to quality will contribute to the overall satisfaction and well-being of our residents. Responsibilities: • Design and plan nutritious and well-balanced menus suitable for senior residents, considering their dietary needs and preferences., • Prepare and cook meals according to recipes, ensuring high quality and presentation standards., • Demonstrate a comprehensive understanding of various cooking techniques, ingredients, and flavors., • Innovate and create new dishes to provide variety and excitement for our residents., • Collaborate with dietary staff and healthcare professionals to ensure meals meet specific dietary restrictions, including low sodium, diabetic-friendly, and modified textures as required., • Maintain strict adherence to food safety and sanitation guidelines. Ensure proper storage, handling, and preparation of food items. Monitor and record food temperatures regularly. Qualifications: • Proven experience as a cook in a similar culinary environment, preferably within a senior living community or healthcare setting., • Excellent culinary skills with the ability to create and prepare high-quality meals., • Knowledge of food safety regulations and ability to maintain a clean and organized kitchen., • Experience in volume-batch cooking., • Experience in using cutting tools, cookware, and bakeware., • High School diploma or equivalent: A diploma from a culinary school will be an advantage. Work Schedule: • Available with a Flexible Schedule Why join us? We offer a competitive starting wage along with a comprehensive employee benefits package that includes, but is not limited to: • Health, Dental, Vision, 401K, • Paid vacation, holidays, and sick leave, • A positive working environment, • Growth Potential EEOC Statement: The above statements are intended to be a general description. The omission of a specific duty does not exclude it from the position if work is similar, related or logically assigned. Moreover, the description is subject to change as the needs of the employer or position change. We are a drug-free workplace, and all employees will undergo background and drug screenings to ensure a safe, reliable, and productive work environment. These checks help us maintain the integrity of our team and ensure that all employees can perform their duties safely and effectively. We are an Equal Employment Opportunity Employer committed to hiring a diverse workforce and maintaining an inclusive culture. All qualified applicants will receive consideration for employment, without regard to their race, religion, ancestry, national origin, sex, sexual orientation, age, disability, marital status, medical condition, and any other status protected by state or federal law. As an Equal Employment Opportunity Employer, we comply with the Americans with Disabilities Act (ADA) to make reasonable accommodation to qualified individuals. Qualified individuals are encouraged to discuss potential accommodations with the employer.

Job DescriptionDescription: Stone Brewing World Bistro & Gardens – Escondido is seeking an experienced Banquet Cook (Line Cook II) to support our high-volume events, catering, and banquet operations. In this role, you’ll be responsible for preparing and executing banquet-style menus, including both hot and cold items, for a wide range of events—from plated dinners to buffet service. You’ll work behind the scenes to ensure seamless event execution, consistent quality, and an exceptional guest experience. This is a great opportunity for a culinary professional with a passion for large-scale food production, precision execution, and elevated presentation. What You’ll Do • Prepare and cook a variety of menu items including meats, seafood, poultry, vegetables, sauces, and composed dishes, • Execute batch cooking and high-volume food production for banquet and catered events, • Prepare both hot and cold items, including garde manger-style dishes, • Follow recipes and plating standards to ensure consistency, quality, and presentation, • Execute mise en place for large-scale events, ensuring readiness for service, • Assist in plate assembly, garnishing, and buffet presentation, • Set up, maintain, and replenish buffet stations for optimal guest experience, • Coordinate closely with front-of-house (FOH) and events teams to ensure smooth service timing, • Maintain organization, labeling, storage, and food safety standards in a production kitchen environmentRequirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. What We’re Looking For • 4+ years of experience in a high-volume kitchen, with a focus on banquet, catering, or production cooking, • Proven experience with large-scale event execution and batch cooking, • Strong knowledge of garde manger, cold prep, and presentation techniques, • Ability to manage timing, coordination, and multiple priorities in an event-driven environment, • High attention to detail and consistency in plating and food quality, • Ability to work collaboratively with culinary and events teams, • Strong organizational skills and commitment to food safety and sanitation standardsWhy You’ll Love Working Here, • Be part of a premier brewery restaurant and event destination in San Diego County, • Work on large-scale, high-impact events with a talented culinary team, • Opportunity to refine your skills in banquet cooking, plating, and execution, • Join a collaborative, high-performing kitchen culture, • Contribute to memorable guest experiences through food, beer, and events Compensation, Benefits & Perks • Pay Range: $18.00–$20.00/hr + tip eligibility, • Comprehensive benefits for eligible team members (Medical, 401k, bonus opportunities), • Career development and growth opportunities within a respected craft brewery brand, • Employee perks: beer program, discounts, and shift benefits, • Programs supporting financial wellness, health & wellness, and professional growth Join Our Team If you’re an experienced banquet cook, catering cook, or production kitchen professional looking to grow your career in a fast-paced, event-driven environment, we’d love to hear from you. Apply today and bring your culinary expertise to one of the most distinctive brewery destinations in Southern California. Sapporo USA / Stone Brewing Co. is an equal employment opportunity employer and does not discriminate against applicants or employees because of race, color, religion, national origin, sex, age, citizenship status, various ability status, genetic information, sexual orientation, or gender identity or expression of an otherwise qualified individual, or membership in any other class protected by applicable law. Sapporo USA / Stone Brewing hires and promotes individuals based on their qualifications for the job to be filled. Sapporo USA / Stone Brewing seeks to build a culturally diverse staff where differences are valued and respected. Women, minorities, individuals with various abilities, veterans, LGBTQ+ and intersectional individuals are encouraged to apply.

Job Description Pizzaiolo About Us: At Buona Forchetta, we are passionate about sharing the authentic flavors and traditions of Italian cuisine. Known for our commitment to high-quality ingredients and exceptional culinary experiences, we aim to bring the essence of Italy to our guests with every dish. Job Description: We are seeking a skilled and enthusiastic Pizzaiolo to join our dynamic team. In this role, you will be at the heart of our kitchen, creating exceptional pizzas that showcase the best of Italian culinary tradition. From hand-stretching dough to mastering the wood-fired oven, you’ll play a key role in delivering the perfect pizza experience to our guests. This is a tipped position! Responsibilities: • Prepare and hand-stretch pizza dough, ensuring consistency and quality with each batch., • Execute a variety of pizza recipes, including traditional Neapolitan and specialty pizzas., • Operate and maintain wood-fired pizza ovens, ensuring optimal cooking conditions and upholding food safety standards., • Work collaboratively with kitchen staff to coordinate pizza orders and ensure timely delivery to guests., • Maintain cleanliness and sanitation in the pizza preparation area, adhering to all health and safety regulations. Requirements: • Proven experience as a Pizzaiolo in a high-volume kitchen, with deep knowledge of Italian pizza-making techniques., • Ability to make authentic Neapolitan-style pizza., • Expertise in pizza dough preparation, fermentation, and wood-fired cooking methods., • Strong attention to detail and a passion for crafting high-quality pizzas., • Ability to thrive in a fast-paced kitchen while maintaining composure under pressure., • Excellent communication and teamwork skills, with a collaborative attitude., • Flexibility to work evenings, weekends, and holidays., • Food Handler's certification or willingness to obtain it after hiring. Compensation: $25-$35/hour E-Verify Participation: Buona Forchetta participates in the E-Verify program, which allows us to verify the employment eligibility of all new hires. As a condition of employment, you will be required to provide necessary documentation to confirm your eligibility to work in the United States. If you're a passionate Pizzaiolo who loves Italian cuisine and excels in the art of pizza making, we'd love to hear from you! To apply, please submit your resume and/or a cover letter detailing your experience and passion for the craft. We look forward to welcoming you to the Buona Forchetta family!

Job DescriptionDescription: Stone Brewing World Bistro & Gardens – Escondido is hiring part-time Prep Cooks! If you’re detail-oriented, passionate about food preparation, and eager to grow in a fast-paced, high-volume kitchen, this is a great opportunity to build your culinary skills in a dynamic brewery restaurant environment. As a Prep Cook, you’ll play a critical behind-the-scenes role—ensuring ingredients are prepped, organized, and ready to support smooth kitchen operations across daily service and large-scale events. This is a tip-eligible role with opportunities to gain hands-on experience and grow within a professional culinary team. What You’ll Do • Prepare and portion ingredients including meats, seafood, poultry, vegetables, breads, sauces, and stocks, • Follow recipes and prep standards to ensure consistent quality and food safety, • Maintain proper labeling, dating, storage, and inventory rotation (FIFO), • Support line cooks and kitchen teams with timely, accurate prep production, • Assist with event prep and seasonal menu execution, • Complete opening and closing prep duties efficiently, • Maintain a clean, organized, and sanitary workstation, • Communicate equipment or food quality issues to kitchen leadership, • Follow all health, safety, and sanitation guidelines, • Participate in team meetings and contribute to continuous improvementRequirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. What We’re Looking For • 1–2+ years experience in a prep cook, kitchen assistant, or food service role (high-volume restaurant experience preferred), • Strong attention to detail, organization, and time management, • Passion for culinary development and teamwork, • Ability to work efficiently in a fast-paced kitchen environment, • San Diego County, California Food Handler Card (or ability to obtain), • Ability to stand for extended periods and lift up to 50 lbs, • Reliable transportation and flexible availability (including weekends and holidays)Why You’ll Love Working Here, • Tip-eligible position with additional earning potential, • Hands-on experience in a high-volume brewery kitchen, • Opportunities to learn from experienced culinary professionals, • Be part of a collaborative, team-oriented culture, • Exposure to craft food and beer pairing concepts, • Opportunity to support events, seasonal menus, and special programming, • Employee perks: beer program, shift meals, and discounts, • Paid Time Off, including sick leaveJoin Our Team If you’re looking for a back-of-house kitchen job, prep cook role, or your next step in a culinary career, join our team this summer at one of San Diego’s most unique brewery dining destinations. Sapporo USA / Stone Brewing Co. is an equal employment opportunity employer and does not discriminate against applicants or employees because of race, color, religion, national origin, sex, age, citizenship status, various ability status, genetic information, sexual orientation, or gender identity or expression of an otherwise qualified individual, or membership in any other class protected by applicable law. Sapporo USA / Stone Brewing Co. hires and promotes individuals based on their qualifications for the job to be filled. Sapporo USA / Stone Brewing Co. seeks to build a culturally diverse staff where differences are valued and respected. Women, minorities, individuals with various abilities, veterans, LGBTQ+ and intersectional individuals are encouraged to apply.

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 DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob SummaryWe are seeking a Food Runner to join the team at Hill Top Winery! As a Food Runner, you will set and clear tables, deliver food, communicate with the host, and provide excellent hospitality to our guests. If you’re friendly, hard-working, and interested in getting your foot in the door in the hospitality industry, we want to hear from you. Weekend shifts are required. Responsibilities: • Serve customers their meals and drinks in an efficient manner, • Communicate issues to to the kitchen/serving staff, • Refill drinks, • Wipe down tables, chairs, and other surfaces, • Remove dirty dishes, glasses, and silverware from tables, • Adhere to all health and safety rules and regulationsQualifications:, • Experience as a busser, barback, food runner, or similar position is preferred, but we will happily train the right candidate, • Familiarity with food safety guidelines, • Ability to work in a fast-paced environment, • Ability to stand for long periods and lift up to 30 pounds, • Friendly and outgoing personality, • Availability to work evening and weekend shiftsCompensation: Food runners receive a base pay of $16.90/hour plus tip out. Average pay expected: $18-20/hour, dependent on levels of business.

Job Description We are seeking a reliable Dishwasher to join our kitchen staff in a fast-paced environment. As a key member of a small team, you will be responsible for maintaining cleanliness and organization to ensure smooth kitchen operations. Reporting directly to the Kitchen Manager, you will support hospitality by keeping kitchenware and work areas spotless and safe. Responsibilities • Perform dishwashing and utensil sorting efficiently, • Maintain cleanliness of kitchen and work areas, • Dispose of trash properly and promptly, • Support food safety and sanitation standards Required Qualifications • Minimum 1 year experience in kitchen operations Preferred Qualifications • Knowledge of sanitation practices, • Understanding of food safety principles, • Strong attention to detail, • Demonstrated reliability and punctualityCompany DescriptionLove Boat Sushi in San MarcosGami Sushi in Carmel Valley

Job DescriptionNow recruiting due to business expansion! Join our rapidly expanding entertainment company as we introduce one of our newest projects, a Japanese Food Hall! Find out more here: https://www.round1usa.com/yuu. Overview:The Food Hall Supervisor is responsible for supporting the Food Hall Manager and GM in overseeing the daily operations of a Japanese food hall with up to 14 individual vendor stalls. Each stall represents a unique segment of Japanese cuisine (e.g., ramen, curry, yakitori, udon, etc). The Supervisor plays a hands-on role in coaching staff, ensuring operational efficiency, assist in the administrative functions within the department, and upholding culinary and service standards unique to Japanese food service. Essential Duties: • Oversee food preparation, portion control, presentation, and authenticity of Japanese dishes across multiple stalls., • Support the receiving and inspection of food and beverage deliveries; monitor inventory quality and quantity., • Assist in creating and managing team member schedules, assigning tasks, and coordinating break rotations., • Maintain a 90% floor presence during active hours to support customer service, troubleshoot issues, and ensure a smooth guest experience., • Investigate and resolve guest complaints related to food, service, or accommodations in a courteous and timely manner., • Open and close food hall operations in accordance with company guidelines., • Enforce compliance with alcohol service policies, including ID verification and age restrictions., • Train and coach new and existing team members, especially in Japanese culinary practices and cross-stall coordination., • Handle register till checks, refunds, and price adjustments per company policy., • Attend weekly staff meetings with Manager to discuss and resolve any issues relating operations, staffing, customer service, etc., • Set performance goals with upper management., • Monitor sales goals and ensure stalls are contributing to the overall food hall revenue targets., • Support implementation of food safety and cleanliness standards in line with Federal and local health codes., • Achieve department goals through efficient execution of Company policies. Qualifications: • Associate’s degree or equivalent work experience., • 2–3 years of food & beverage supervisory experience, preferably in food halls, food courts, or fast-casual Japanese dining concepts., • Demonstrated knowledge of Japanese food and beverage service standards., • Strong leadership, communication, and problem-solving skills., • Experience coordinating multiple food vendors or stations simultaneously., • Familiarity with BOH/FOH operations, including prep kitchen logistics and customer-facing service. Work Environment:While performing the duties of this job, the employee regularly works in a bowling center/arcade environment where high levels of noise, dust and activity can be expected. The noise level in the work environment is usually loud. Physical Demands:While performing the duties of the job, the employee is regularly required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces. The employee is required to stand and walk for extensive periods of time without breaks during busy times. In addition, the employee will ne to be able to use their hands/fingers to handle, feel, and reach with hands and arms. Lifting and/or moving up to 100lbs with assistance is requires. Benefits: • 401(k) matching., • Dental insurance., • Health insurance., • Paid time off., • Paid training., • Vision insurance.

The Assistant General Manager is responsible for ensuring the overall success of the Company by supporting the General Manager in: creating sales opportunities and promotions; effective marketing of the restaurant to the general public; ensuring the operations exceed our customers' service standards and expectations; effectively managing employee relations to promote high employee morale and a motivated workforce; conforming to all regulatory and legal compliance obligations; managing cost of goods, operating supply costs and labor costs; and performing other duties as assigned by the general manager and executive management team. Assistant General Manager Essential Duties & Responsibilities • Set examples and standards for management team members regarding performance expectations, professionalism, floor and operational awareness, employee relations and trustworthiness as necessary to be a successful manager at the Company, • Professionally administer each and every operational department and effectively oversee a large number of employees, including, but is not limited to, accomplishing restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations, planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures, • Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates, • Exhibit knowledge of all accounting, financial and cash management procedures for the Company; do annual forecasts and budgets, and be able to analyze variances from forecasts and initiate corrective action; proactively implement systems to maximize profit without compromising the concept integrity; understand all cash handling procedures and controls, audit functions, accounts payable, accounts receivable, or any other bookkeeper function, including all aspects of POS system related to such functions, • Exhibit a full knowledge of the details of all payroll and accounting functions, and knowledge regarding the fixing of timekeeping problems and payroll problems, • Attract patrons by developing and implementing marketing, advertising, public and community relations programs, evaluating program results, identifying, and tracking changing demands, • Control purchases and inventory, negotiating prices and contracts, developing preferred supplier lists, reviewing, and evaluating usage reports, analyzing variances, and taking corrective actions, • Maintain operations by implementing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining, and implementing system improvements, • Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons, • Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing ServSafe and other sanitation standards and procedures, complying with health and legal regulations, maintaining security systems, • Strictly enforce and comply with all regulatory, employment, wage and hour, and other legal compliance policies and procedures associated with the restaurant business Assistant General Manager Specific Job Knowledge, Skill, and Ability • Knowledge of Teamwork and Toast POS system, • Experience in developing budgets, decision making, process improvement, and strategic planning, • Quality focus, • Ability to read, write and speak the English language to interact with customers, the public and employees, • Proficient verbal communication skills, • Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment, • Strong interpersonal skills to provide overall guest satisfaction and be able to manage a large and diverse employee workforce, and be able to maintain staff moral, • Knowledge of proper food handling requirements, • Knowledge of bar and kitchen items, • Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc. Qualification Standards Education • High School Diploma or GED equivalent required, • College degree preferred Experience • Minimum of five years' experience in a fast-paced restaurant/bar management role, • Must be at least 21 to meet minimum age requirement of the State of California to serve alcoholic beverages, • Licenses or Certificates, • Food Handlers Card, • ABC Service Certification, • CPR certification and/or First Aid training preferred Grooming All employees must wear the proper uniform and maintain a neat, clean, and well-groomed appearance in accordance with the Company's grooming standards. This policy is implemented in compliance with the Company's obligations related to accommodating religious beliefs and practices, medical conditions and disabilities. Physical Requirements/Working Environment • Must be able to work in an environment with constantly elevated temperatures, • Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees, • Must be able to lift at least 50 lbs. Other Applicants with additional language skills preferred Compensation: $75,000 - $85,000 PER YEAR Monthly Bonus Insurance Benefit Package Paid Parking Cell Phone Reimbursement

The Manager is responsible for working with the General Manager to ensure the overall success of the Company with day-to-day operations and management responsibilities. These duties will include supervising all employees on the floor, performing all manager POS responsibilities, ensuring all food and beverage products are high quality and made and presented in accordance with Company specifications, ensuring the restaurant is clean and safe for all employees and guests, making sure all operational supplies are adequate and fully stocked, being able to respond to all guest and employee issues in an effective and professional manner, and completing all documentation necessary for the day-to-day operation of the restaurant including manager logs and any incident or workers compensation reports. • Exhibit consistently dependable, reliable, punctual, and trustworthy conduct, • Maintain safe, secure, and healthy facility environment by enforcing ServSafe and other sanitation standards and procedures, and complying with all health and legal regulations, • Maintain operations by implementing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining, and implementing system improvements, • Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons, • Accomplish company goals by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments, • Strictly enforce and comply with all regulatory, employment, wage and hour, and other legal compliance policies and procedures associated with the restaurant business, • Manage and direct all staff employees in a manner that promotes exemplary customer service, • Work to ensure a safe work environment for all employees, • Knowledge of Teamwork and Toast POS system, • Quality focus, • Ability to read, write and speak the English language to interact with customers, the public and employees, • Proficient verbal communication skills, • Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment, • Strong interpersonal skills to provide overall guest satisfaction and be able to manage a large and diverse employee workforce, and be able to maintain staff moral, • Knowledge of proper food handling requirements, • Knowledge of bar and kitchen items, • Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc. Education • High School Diploma or GED equivalent required, • College degree preferred Experience • Minimum of two years' experience in a fast-paced restaurant/bar management role, • Must be at least 21 to meet minimum age requirement of the State of California to serve alcoholic beverages, • Licenses or Certificates, • Food Handlers Card, • ABC Service Certification, • CPR certification and/or First Aid training preferred Grooming All employees must wear the proper uniform and maintain a neat, clean and well-groomed appearance in accordance with the Company's grooming standards. This policy is implemented in compliance with the Company's obligations related to accommodating religious beliefs and practices, medical conditions and disabilities. Physical Requirements/Working Environment • Must be able to work in an environment with constantly elevated temperatures, • Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees, • Must be able to lift at least 50 lbs. Other Applicants with additional language skills preferred Compensation : $23-$28/hour

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement, • Training & development About the Role: Join Hill Top Winery as a part time Host in Valley Center, CA! In this exciting role, you'll be the first point of contact for our guests, creating a warm and welcoming atmosphere that sets the tone for their experience. Responsibilities: • Greet and seat guests in a friendly and efficient manner., • Manage reservations and waitlists to optimize seating efficiency., • Provide guests with menus and inform them of daily specials., • Answer phone calls and assist with inquiries regarding the restaurant., • Maintain a clean and organized front-of-house area., • Collaborate with servers and kitchen staff to ensure smooth operations., • Assist in training new hosts and providing support as needed., • Handle guest feedback and resolve any issues with professionalism.Requirements:, • Previous experience in a hospitality or customer service role preferred., • Excellent communication and interpersonal skills., • Ability to multitask and thrive in a fast-paced environment., • Strong organizational skills and attention to detail., • Flexible availability, including evenings and weekends., • Positive attitude and a passion for providing exceptional service., • Basic knowledge of reservation systems is a plus., • Must be able to stand for long periods and lift up to 25 pounds.About Us: Hill Top Winery offers Valley Center thoughtfully made wines, modern Argentinian cuisine, stunning views and warm hospitality. Our employees appreciate a supportive work environment where teamwork thrives and every contribution is valued. Join us and be a part of a company that values both its customers and its team members! Pay: $16.90/hour + tip out

Job Description Now Hiring: Experienced, Friendly, and Outgoing Restaurant Hosts (Tipped Position) Are you passionate about hospitality and love creating a great first impression? We’re looking for enthusiastic, customer-focused Hosts to join our team at a busy, casual dining restaurant. If you have a warm personality, strong communication skills, and at least five years of experience in a similar role, we want to hear from you! As a Host, you’ll be the first and last point of contact for our guests. You’ll play a key role in setting the tone for their dining experience and ensuring smooth front-of-house operations. Key Responsibilities: • Warmly greet and seat guests in a courteous and timely manner, • Present menus and provide initial information or assistance with questions, • Manage the wait list and maintain an organized seating chart, • Monitor table turnover and assist with flow of guests during busy times, • Keep the entrance, waiting area, and host stand clean and organized, • Communicate effectively with the kitchen and service staff regarding allergies, special requests, and guest needs, • Assist with to-go orders: packing accurately and efficiently, • Respond to guest concerns or complaints promptly and professionally, • Process payments and provide accurate change when needed Qualifications: • Minimum 3 years of experience in high volume restaurants, • MUST be 21 years or older, • Friendly, outgoing, and professional demeanor, • Strong organizational and multitasking skills in a fast-paced environment, • Quick Learner, • Excellent communication and customer service abilities, • Must be reliable, punctual, and a team player, • Must be able to work nights and weekends, • Familiar with Open Table (HIGHLY PREFERRED), • Familiar with Toast (HIGHLY PREFERRED) Requirements: • Ability to lift and carry 20lbs, • Ability to stand or walk for extensive periods of time Additional Information: • This is a tipped position. Minimum hourly wage plus tips!, • We participate in E-Verify to confirm employment eligibility If you enjoy meeting new people, thrive under pressure, and love working in a dynamic team environment, apply today!

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Training & development About the Role: Hill Top Winery in Valley Center, CA is looking for a hardworking and dependable Dishwasher/Prep Cook to join our kitchen team! This is a great opportunity to get your foot in the door of the culinary world while playing a vital role in keeping our kitchen running smoothly. If you thrive in a fast-paced environment and take pride in a clean, organized workspace, we want to hear from you! Responsibilities: • Wash, sanitize, and organize all dishes, cookware, utensils, and kitchen equipment, • Assist prep cooks and line cooks with basic food preparation tasks, • Chop, dice, slice, and portion ingredients according to recipe specifications, • Maintain cleanliness and sanitation standards throughout the kitchen, • Restock kitchen supplies and ensure prep stations are fully stocked before service, • Properly store food items following food safety and FIFO guidelines, • Support kitchen staff during high-volume service periodsRequirements:, • Prior experience in a kitchen, dishwashing, or food service role is a plus but not required, • Ability to work in a fast-paced, high-temperature kitchen environment, • Strong work ethic, reliability, and a positive team-player attitude, • Basic knowledge of food safety and sanitation practices preferred, • Ability to stand for extended periods and lift up to 50 lbs, • Flexible availability including evenings, weekends, and holidaysAbout Us: Hill Top Winery is a proud part of the Valley Center community, committed to delivering quality food and a great dining experience to every guest. Our kitchen team is the backbone of everything we do, and we foster a supportive, team-oriented environment where hard work is recognized and rewarded. Join a crew that values dedication, growth, and a passion for great food!

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.

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