Baking jobs in Los Angeles, CaliforniaCreate job alerts

Job DescriptionAdvanced Diesel Technician Level 2 | Advanced L.A. Fleet Care is hiring Level 2 experienced technicians. Looking for skilled technicians who value a team environment where their character, attitude, and skills are allowed to shine. If you value honesty, integrity, professionalism, teamwork and support in a clean and hard working environment, you are encouraged to apply. Schedule: • Monday-Friday. 8 AM to 5 PM., • Saturdays (By appointment)Requirements: Tech Level 2 Requirements (Advanced)($30-35/hr) • Able to confidently complete all PM and Inspection services on multiple makes/models (Including BIT, DOT Annual, oil filters, fuel filters, transmission service, cooling system flush), • Comfortable experience with minor repairs such as radiators, water pumps, dosing injectors, drum/disc brakes (includes micing, adjustment, and bleeding), NOx sensors, DPF R&R for baking, etc...), • Knowledge of how to diagnose and repair HVAC systems., • Some electrical diagnostic experience, • Competent computer diagnostic and repair skills (i.e. perform a regeneration, monitor and interpret data, cylinder cutout test, balance test, DEF dosing test etc...), • Ability to work with minimal assistance (in shop and on the road) as well as teach basics to level 3 techs, • Confidence in work quality in all repairs, • Familiarity with basic services on unique equipment (motor homes, forklifts, generators), • Some experience or willingness to learn diagnostics/repairs for liftgates, welding, reefer units, • Ability to find work from inspections (Always emphasizing accuracy, honesty, and integrity), • Good written and verbal technical skills. Can write thorough stories of all repairs., • Experience with working on air brake systems (i.e. compressors, dryers, governors, air application tests, leveling valves, etc...), • Factory/OEM training (preferred but not mandatory), • “Clean Truck Check” certified, • Willingness to learn and share knowledge. Be an active participant in furthering their technical/mechanical knowledge, • Has or knows how to utilize all tools to perform repairs expected of the position (DMM, Pressure tester, digital mic, etc...)Benefits:, • Paid Vacation (up to 2 weeks)., • Paid Holidays., • Sick Leave., • Overtime available, • 401k retirement., • Accident/ Life Insurance., • Willing to Sponsor Technicians to legally work in the USA.We are a family-owned and operated quality truck repair shop in Sun Valley, California, specializing in mobile and in shop fleet maintenance repairs, and we are rapidly expanding and growing. We have a family/team-oriented culture and we value our people and their development and growth. We value the quality of work-life support and find that happiness and productivity go hand in hand. We are a clean and organized shop with a great team environment and system in place to make workflow efficient. Find out why people love working for us. If you have a desire to contribute and make a meaningful difference and are looking for a great company that will appreciate, reward, and enhance your talent, we'd love to have the opportunity to speak with you and get to know you. Call us at 818-421-3126/818-582-4582 or send your resume. We look forward to hearing from you.

Job Description Pay: $16.90 per hour Shifts: 1st and 2nd shift available Schedule: Must be available to work either Saturday or Sunday We are hiring dependable and hardworking Food Production Associates for a fast-paced food manufacturing facility. Available positions include Food Prep, Bread Maker, and Pastry Maker. This is a hands-on production position that requires standing, repetitive movement, handling ingredients, and maintaining quality and food-safety standards throughout the shift. Available Positions Food Prep • Measure, weigh, mix, and prepare ingredients according to production instructions, • Portion ingredients and prepare fillings or other food components, • Load ingredients, trays, or containers onto production lines, • Inspect ingredients for quality and freshness, • Maintain a clean and organized workstation Bread Maker • Mix, portion, shape, and prepare dough, • Place products onto trays, racks, or production equipment, • Follow recipes and production specifications, • Monitor product size, weight, texture, and appearance, • Assist with proofing, baking, cooling, and packaging as assigned Pastry Maker • Prepare, shape, fill, and assemble pastries, • Apply toppings, fillings, glazes, or decorations, • Inspect finished products for quality and consistency, • Arrange products on trays and prepare them for packaging, • Follow recipes and daily production requirements Cleaner • Clean and sanitize food production area, work surfaces, floors, walls, restrooms, parking area, and other designated areas., • Safely use cleaning chemicals, tools, and equipment according to company guidelines., • Remove food debris, waste, and other materials from production areas., • Maintain proper hygiene and sanitation standards throughout the facility., • Properly label, store, and handle cleaning chemicals and supplies., • Report equipment damage, maintenance issues, safety hazards, or sanitation concerns to supervisors., • Wear required personal protective equipment (PPE) and follow workplace safety procedures, • Work cooperatively with production, quality, and sanitation teams. General Responsibilities • Follow Good Manufacturing Practices and all food-safety procedures, • Wear required protective equipment, including hairnets, beard nets, gloves, and aprons, • Clean and sanitize work areas, tools, and equipment, • Follow recipes, production schedules, and supervisor instructions, • Package, label, and inspect finished products, • Meet daily quality and production goals, • Assist in other production departments when needed, • Report damaged products, equipment concerns, or safety issues immediately Qualifications • Food production, bakery, kitchen, or manufacturing experience is preferred but not required, • Ability to stand and work on your feet for the entire shift, • Comfortable performing repetitive tasks in a fast-paced environment, • Ability to bend, reach, twist, push, pull, and lift throughout the shift, • Ability to lift up to50 pounds, with or without reasonable accommodation, • Comfortable working around food ingredients, flour, heat, cold, and varying temperatures, • Dependable attendance and punctuality, • Must be available to work either Saturday or Sunday as scheduled, • Must follow all company safety, sanitation, and dress-code requirements

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry. Performs all functions relating to preparation, counter service, and stocking of product. Decorates and finishes cakes and pies. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. Team Leaders are required to spend significant time on the floor, engaging with customers, and pitching in to help whenever and wherever needed. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations. • Produces quality breads and pastries., • Produces doughs, mixes, cakes, cookies, breakfast pastries, pies, and bars., • Performs baking, cooling, wrapping, and labeling of products., • Stocks dry products., • Develops new recipes and production techniques to ensure seasonal variance and high productivity., • Trains production personnel to the highest standards in industry., • Performs production planning and forecasting for special events and holidays., • Maintains all production modules in the Datapax system., • Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings., • Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously., • Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product., • Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices., • Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards., • Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing., • Immediately reports safety hazards and violations., • Performs other duties as assigned by store, regional, or national leadership., • Knowledge of artisan breads and pastries, including cake decorating, • Demonstrates positive attitude, energy, and passion for baking the best breads and pastries., • Basic computer skills., • Demonstrates a passion for cleanliness., • Strong to excellent communication skills and willingness to work as part of a team., • Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors., • Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members., • Ability to follow directions and procedures; effective time management and organization skills., • Passion for natural foods and the mission of Whole Foods Market., • Strong work ethic and ability to work in a fast-paced environment with a sense of urgency., • No prior retail experience required., • Must be able to lift 50 pounds., • In an 8-hour work day: standing/walking 6-8 hours., • Hand use: single grasping, fine manipulation, pushing and pulling., • Work requires the following motions: bending, twisting, squatting and reaching., • Exposure to FDA approved cleaning chemicals., • Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit., • Ability to work in wet and dry conditions., • Ability to work a flexible schedule including nights, weekends, and holidays as needed., • Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery., • May require use of ladders. Note: The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion. The wage range for this position is $18.50-$25.40 Hourly, commensurate with experience. Whole Foods Market offers "Whole Benefits". Whole Benefits offers a wide range of benefits for Full and Part-Time Team Members, including eligibility for a store discount, paid time off, financial wellness, health & wellness support programs, and access to other Team Member perks. Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person’s date of hire and may vary based on work location, length of service, and job type (such as regular or seasonal). Click here for benefit details. New entry level Team Members who successfully complete their first 90-days of employment and who remain actively employed in an eligible role, may be eligible for a base rate increase after their 90-day anniversary. At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs. Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities at our company. Please be aware that other career sites may not be accurate or up to date and may even be fraudulent. We encourage and recommend all candidates to apply via our site.

Job Description Baker Overview: Tierra Mia Coffee Company is a craft coffee roaster and bakery with cafes in Northern and Southern California. Our mission is to provide our customers the highest quality Latin-inspired coffee, beverages, and pastries in a setting that is warm, inviting, contemporary, and authentically Latino. Established in 2008, we have since expanded into 20 cafés and growing. We are currently seeking highly motivated, hard-working, and energetic individuals for the position of Baker at our bakery in the Lincoln Heights neighborhood of Los Angeles, CA. Our bakery bakes pastries fresh, 7 days a week for all of our Southern California locations. As a Baker you will be expected to work in a team to fulfill the daily pastry orders. The ideal candidate is responsible, respectful and eager to learn and grow within the company. Food service experience is a plus but not required. Must be able to lift 50 lbs. Time Commitment: Approximately 30 hours per week; overnight shifts; weekdays and weekends Compensation: Starting at $17.50/hr Duties/Responsibilities: • Follow recipes and bakery guidelines to produce and prepare pastries for daily morning deliveries., • Maintain a clean and organized work area at your station, common areas, and throughout our bakery., • Work together as a team with other bakers to create a positive and respectful work environment for all employees., • Abide by policies and standards in place to ensure a safe and sanitary workplace., • Perform all other duties and tasks as assigned. No baking experience required, only a dedication to excellence and a desire to learn as all training will be provided on the job. If you are interested in joining our team please respond to this listing.

Job Description Hope Mission Statement The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Position Purpose and Summary Food is one of the most direct expressions of HTM's mission. A meal made with care communicates something a bed alone cannot — that the person receiving it is worth the effort. The Bakery Chef de Cuisine is responsible for making sure what comes out of HTM's production bakery reflects that standard, every day and at scale. Reporting to the Executive Chef, the Bakery Chef de Cuisine leads the bakery production team at HQ, overseeing the scratch preparation of breads, rolls, pastries, and baked goods served to participants and used across HTM's kitchen operations. This role combines hands-on baking with supervisory responsibility. The Bakery Chef de Cuisine is expected to produce at a high level and build a team that can do the same, within a set weekly budget and in full compliance with food safety standards. Core responsibilities include daily supervision of bakery staff, coordination with the Executive Chef on production needs, inventory management, and maintaining a clean and functional work environment. What sets this role apart from a standard production position is the leadership it requires. The Bakery Chef de Cuisine sets the tone in the bakery — for quality, for cleanliness, and for how the team performs under the pressure of high-volume work. The people this kitchen serves have often gone without. Showing up with fresh, well-made food, prepared by a team that takes pride in it, is not separate from HTM's mission. It is part of it. Responsibilities Production & Baking Bake products from scratch according to menus, special dietary or nutritional restrictions, or numbers of portions to be served, including breads, rolls, pastries, muffins, scones, cookies, and cakes. Plan and execute daily and weekly production schedules based on participant counts, upcoming events, and kitchen needs; adjust quantities in response to fluctuating demand, donation availability, or menu changes. Work closely with the Executive Chef to ensure all in-house production needs are met. Apportion and serve food to facility residents, employees, or patrons as needed. Supervision & Team Development Provide day-to-day supervision for all staff working in the bakery. Train and develop bakery staff, including setting clear expectations for quality, technique, and food safety compliance. Conduct or contribute to performance feedback and corrective action for bakery team members in coordination with the Executive Chef. Direct and support volunteers and workers who assist with meal preparation and service. Quality & Food Safety Establish and enforce quality standards for all baked goods leaving the bakery; conduct routine inspections of finished product, storage areas, and equipment. Follow strict food safety regulations to maintain a safe environment for all. Ensure a functional and hygienic environment; inspect and clean all equipment, kitchen appliances, and work areas. Prepare work areas by thoroughly cleaning tables, floors, walls, doors, glass windows, and other surfaces. Budget, Inventory & Procurement Manage bakery production within an assigned weekly budget. Coordinate with the Executive Chef and procurement team on ingredient ordering and vendor needs. Compile and maintain records of food use and expenditures. Take inventory of equipment and supplies to ensure everything is well-stocked. Cross-Departmental Coordination Communicate production needs and timelines with other kitchen departments to ensure seamless service delivery. Perform any other tasks assigned with a positive attitude and a willingness to help. Requirements Valid food handler certification or ability to obtain within 30 days of hire. Ability to lift, carry, push, and pull up to 50 lbs. and regularly bend and stoop throughout the shift. Ability to work weekends, holidays, and early morning hours as required by production schedules. Legal authorization to work in the United States. Qualifications High school diploma or GED required; culinary arts degree or vocational training in baking and pastry preferred. Minimum 5 years of professional baking or culinary experience; high-volume production or catering environment preferred. Prior experience supervising or directing kitchen staff, volunteers, or production teams. Experience tracking inventory and maintaining records of food use and expenditures. Skills Demonstrated proficiency in scratch baking techniques including breads, rolls, pastries, muffins, scones, cookies, and cakes. Ability to lead, train, and develop a bakery team to consistent quality standards. Ability to operate standard bakery equipment including ovens, mixers, bread slicers, and scales. Production planning and scheduling skills; ability to adjust output based on fluctuating demand or ingredient availability. Working knowledge of food safety regulations and sanitation standards. Budget awareness and ability to manage production within assigned cost parameters. Mandatory Requirements <

The Lead Night Baker is a hands-on leadership role responsible for overseeing overnight production while actively baking alongside the team.This position ensures that all doughs, breads, and baked goods are produced accurately, efficiently, and to Colossus quality standards for daily service.In addi

Professional baking experience is desirable, but we are willing to train a dependable candidate who demonstrates a strong work ethic, attention to detail, and genuine interest in baking. Palisades Village, Pacific Palisades, CA. Ability to stand for extended periods.

Job Description We all face challenges and transitions in our lives, and when we do, we must be able to count on the strength of community for support. For the people of Los Angeles, Jewish Family Service LA (JFSLA) is that trusted source of support. We are a comprehensive network of services that welcomes individuals and families of all ages and identities to our full spectrum of care. Our highly trained staff and volunteers work closely with individuals and their loved ones to problem-solve and guide them on their paths to safety, security, wellness, and fulfillment. JFSLA staff share in our mission and work towards our goals with the highest level of responsibility, professionalism, and integrity. JFS demonstrates our commitment to our staff by offering a comprehensive benefits package and a nurturing environment. JFSLA is committed to cultivating and preserving a culture of inclusion and connectedness. In recruiting for our team, we seek the unique contributions that individuals can bring from all backgrounds. We strive for a diverse team in order to better serve our clients and ensure our excellence as an organization in identifying, designing and delivering solutions. Be part of our commitment and join our family. For more information on our philosophy and services, please tour our website www.jfsla.org Qualifications: • 2 years of experience in high volume, scratch food production., • Culinary Arts degree or equivalent is a plus, • Knowledge of kosher dietary laws a plus, • Must be able to read and follow a recipe unsupervised, • Ability to follow recipes in a HACCP format and scale recipes to meet ordered daily quantities, converting volume and weight measurements as needed., • Must be able to bend, reach, stoop, push, and pull, raise arms above head, twist and grip items with or without assistance, • Must be able to stand for long period of time, • Must be able to use both hands and capable of performing repetitious duties, • Ability to read, write and speak English, • Must be able to correctly and safely use standards kitchen equipment. Chef’s knives; Convection ovens; Meat slicing machines, steamers, mandolins, grills, and broilers etc., • Food Handler Certification from Los Angeles County Department of Health Services., • Must have valid CA driver’s license and proof of insurance, • Travel to multiple work sites may be required, • Must be able to lift 40 pounds with or without assistance, • Must pass a criminal background check (Live Scan fingerprinting) prior to beginning employment Responsibilities/Essential Functions: • Work with Lead Cook and Kitchen Manager to prepare Subscription Meal program menu and support regular program menu items detailed in food production order following HACCP format recipes, • Observe all requirements of Jewish Dietary Laws and HACCP requirements of funding agencies., • Responsible for all food production cooking, dicing, slicing, baking and record keeping., • Keep records of number of meals and temperatures according to HACCP, • Label and date all prepared food items, serving and discarding as required by food safety requirements, • Record and maintain all daily food temperature record logs, • Prepares food according to menu, recipes and special events/caterings as needed, • Produce accurate number of food portions according to daily production orders, • Ensure all food temperatures are within required food safety ranges before food leaves kitchen, performing corrective action if required., • Assist with packing of individual meals on the packing line, • Assist with packing and distribution of meals to Congregate and HDM drivers, • Follow FIFO rotation system with all products utilized in food production., • Inventory foods needed for menu production in advance of production day, • Participate in the general sanitation /cleaning of the HKK, • Reports any needs or issues to Kitchen Manager., • Assist with Lead Cook duties when s/he are absent, • May be asked to deliver or drive delivery truck as needed, • Ability to efficiently and effectively prioritize and multitask to meet daily production needs, • Other duties as assigned Jewish Family Service is proud to provide equal employment opportunities to all employees and qualified applicants without regard to race, color, religion, sex, sexual orientation, national or ethnic origin, age, disability or status as a veteran. This position reports to the Food Service Manager

Job Description DETAILS OF POSITION Location: JFTB / Full-time: Monday – Friday / Weekends / Hours: Varies / Starting rate: $20.50 per hour PURPOSE OF POSITION Beacon, formerly VTC Enterprises/LOVARC has been supporting adults with developmental disabilities since opening our doors in the 1960’s. To prepare and cook high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service. This position supports daily food operations by following standardized recipes, maintaining kitchen cleanliness, and collaborating with team members to meet meal service expectations and uphold military dining requirements. For more information visit our website: www.beaconthrives.org Essential Functions and Responsibilities • Prepares all food items in strict accordance with military dining facility guidelines and standards., • Follows standardized recipes and production logs for preparing, seasoning, cooking, tasting, and baking. Any variations to recipes must be approved by the Chef Manager., • Prepares food by safely and efficiently operating a variety of kitchen equipment, including mixers, slicers, ovens, grills, fryers, and steamers., • Measures and mixes ingredients accurately, washes, peels, cuts, and shreds vegetables, and trims and portions meats, poultry, and fish for culinary use., • Cooks a variety of menu items including, but not limited to, breakfast items, hot entrees, starches, vegetables, cereals, sandwiches, pizza, soups, and salads., • Works closely with the Chef Manager and other kitchen staff to ensure timely preparation and service of all meals., • Garnishes and portions cooked food and places items in appropriate serving dishes, steam tables, and food transport carts in preparation for service., • Maintains cleanliness and sanitation of all work areas, kitchen equipment, and utensils throughout the shift and at the end of service., • Properly labels, dates, and stores all leftovers and open products following military and HACCP guidelines., • Monitors and rotates stock to ensure freshness and reduce waste; immediately reports any stock shortages or product quality issues to the Chef Manager., • Follows all HACCP procedures, food safety protocols, and sanitation guidelines at all times., • Ensures compliance with all military dining facility policies and procedures., • Supports kitchen safety by reporting hazards, accidents, and unsafe practices to the Chef Manager., • Assists with setup, service, and cleanup for special functions and events as directed., • Participates in ongoing training and professional development as required by the dining facility., • Perform other duties as assigned by the Chef Manager. Supervisory responsibilities: None Qualifications Education and/or experience: Minimum of a high school diploma or equivalent. One year experience in food service preferred. Culinary arts training or vocational training is preferred. Prior commercial kitchen experience or cooking for large groups desired. Previous experience using a grill preferred. Communication skills: Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others. Ability to read and interpret a recipe. Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment. Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities. Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions. Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action. Computer skills: N/A Certificates, licenses, registrations: Must obtain and maintain a ServSafe Food Handler Certification. Other skills and abilities: Must be able to multi-task and perform in a fast-paced work environment. Must be able to work weekends, evenings, nights and holidays. Ability to train and work with individuals with disabilities. Knowledge of sanitation requirements and health code standards Benefits • Paid holiday, vacation, and sick leave, • Medical, Dental, Vision, and Life Insurance, • Retirement Plan, • Employment Assistance Program (EAP) Beacon is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status

Job DescriptionJOB ACCOUNTABILITIES: • Prepare products using all methods, established portions, and recipes for baking preparation., • Assists with daily start-up, change over and shut down kitchen duties; including materials and operating equipment., • Works as team on daily production requirements to achieve product counts and strives to increase productivity., • Able to adjust to changes in volume and production requirements based on needs of business., • Participate in preparation of supplies and line production to make products bake-ready for store locations., • (Items such as breads, pies, crusts, cinnamon rolls, cookies, etc.), • Daily preparation of seasonal fresh fruit for pies and toppings., • Responsible to properly pack, label, organize and rotate bake ingredients in freeze and storage areas; includes rotation of, • pies and bread dough., • Clean all bake related machines, workstations, transit trays, and instruments too large for dishwasher., • Rotates bake inventory (supplies and products) to maintain freshness and quality, make products fresh daily., • Demonstrate dependable qualities to work unassisted or with a team, and is proactive to escalate matters as needed., • Flexible to cross train in other functions related to commissary production., • Protect the Brand through promoting and providing extraordinary value through food safety and product quality., • Willing and able to adhere to all safety and grooming standards necessary for a food manufacturing environment., • Maintain a clean and sanitary work station and production area at all times., • Comply with established weight and measures, health, sanitation, and safety policies, procedures and guidelines., • Notify the Production Manager of any food quality issues, inconsistencies of product with recipes, low inventory, etc., • Assists to receive orders, check invoices, and put deliveries away as needed., • Day (starting at 5:00 am) and evening shifts (starting at 1:30 pm) available., • Holiday season of Thanksgiving and Christmas may require working weekend shifts, based on business needs. SKILLS AND EXPERIENCE REQUIRED: • Must be at least 18 years of age., • Ability to work in a high volume, fast paced production environment to complete work in a timely manner., • Must be able to follow process flow, meet productivity standards and demonstrate basic troubleshooting skills., • Experience working with baking equipment including oven, mixers, etc., preferred., • Basic understanding of kitchen and food safety guidelines., • Good organizational and communication skills., • Valid Food Handlers Card (if required by county)

Job DescriptionAbout ZATV ZATV is home to some of Gen Z and Gen Alpha’s favorite YouTube networks. Tune in to our channels—including React, People vs. Food, Brat TV, Kids Learning Tube, Crypt TV, and more—for original programming featuring some of the Internet’s biggest stars. Across our portfolio of brands, we create engaging, digital-first entertainment for today’s audiences. To learn more about ZATV, our brands, and programming, visit https://www.zatv.com/. Role Description ZATV is looking for an experienced Culinary Production Cook with strong cooking and baking skills to help bring recipes to life across our culinary programming. The ideal candidate has a strong professional culinary background and is comfortable executing a wide variety of recipes in a fast-paced production environment. This person should be organized, resourceful, and confident managing multiple dishes at once while maintaining consistency, quality, and presentation. In addition to cooking and baking, this role will support recipe testing, ingredient sourcing, food preparation, plating, and on-camera food presentation. A strong eye for food styling and an ability to troubleshoot quickly during production are highly valued. This is a freelance, on-site position reporting directly to the Culinary Producer. The majority of productions are filmed at our Burbank studios. Rate: $21-23/HR, based on experience. Key Responsibilities • Cook and bake a wide variety of recipes for production while maintaining consistency, quality, and accuracy., • Execute recipes efficiently and troubleshoot as needed within production timelines., • Collaborate with the Culinary Producer to test, adjust, and refine recipes based on creative and production needs., • Create shopping lists, source ingredients, prep food, and organize culinary needs in advance of shoots., • Manage multiple dishes and recipes simultaneously while staying on schedule., • Plate and style food for on-camera presentation, including visually appealing food and “beauty” shots., • Maintain an organized, clean, and production-ready kitchen throughout shoots., • Properly store, label, and handle ingredients and prepared food in accordance with food safety standards., • Assist the Culinary Producer with tracking production-related expenses and accurately organizing and reconciling receipts., • Communicate proactively with the Culinary Producer and production team regarding timing, ingredient needs, substitutions, or other culinary considerations., • Adapt quickly to production changes and remain calm and solutions-oriented in a fast-paced studio environment., • Collaborate effectively with culinary, production, creative, and other cross-functional teams on set., • Perform additional ad hoc duties and responsibilities as assigned.Qualifications, • 3+ years of professional cooking and/or baking experience in a restaurant, catering, test kitchen, private chef, production, or similar professional culinary environment., • Strong cooking and baking fundamentals with the ability to confidently execute a wide variety of recipes., • Experience in culinary production, catering, food styling, or on-set environments is a plus but not required., • Strong recipe execution skills with the ability to adapt, problem-solve, and troubleshoot under time constraints., • Experience with plating and food presentation; experience styling food for photo or video is preferred., • Strong organizational and time-management skills, including the ability to coordinate prep, ingredient sourcing, and production timelines., • Ability to manage multiple recipes and competing priorities simultaneously without sacrificing quality., • Working knowledge of kitchen safety, food handling, sanitation, and proper food storage practices., • Strong communication and collaboration skills., • Detail-oriented, resourceful, flexible, and able to remain composed under pressure., • Comfortable working on-site in a fast-paced studio and production environment. Powered by JazzHR 86YLhkRUv2

Job DescriptionDescription: Position Summary: A Line Cook is employed to prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or prep area. Reasonable Accommodations Statement: To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions. Essential Duties/Responsibilities: • Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work, • Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles, • Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan, • Knowledge of basic butchering, • Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirements, • Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures, • Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures, • Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications, • Cleans kitchen equipment, • Ability to handle special dietary requests and to work with guests requiring special requests due to dietary concerns, • Creates seasonings, cures and rubs, • May bone and clean shellfish, cut, trim or grind meats, fish or poultry, • Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment, • Must demonstrate ability to present and discuss menu item preparation with kitchen manager and Chef-de-Cusine Resumen de posición: Un Line Cook se emplea para preparar gran parte de la comida que sale de la cocina. Trabajan con un jefe de cocina o un nuevo chef, y a cada cocinero de línea generalmente se le asigna un lugar particular en la línea, como la parrilla, la estufa o el área de preparación. Declaración de adaptaciones razonables: Para realizar este trabajo con éxito, un individuo debe ser capaz de realizar, con o sin ajustes razonables, cada función esencial satisfactoriamente. Se pueden hacer ajustes razonables para ayudar a las personas calificadas con discapacidades a realizar las funciones esenciales. Deberes / responsabilidades esenciales: • Conocimiento de técnicas de cocción tales como estofado, horneado, asado (horno o asador giratorio) y sartén / salteado de alto nivel., • Conocimiento de todos los equipos de cocina, incluido el ajuste de los controles del termostato para regular latemperatura de hornos, asadores, parrillas, asadores y hervidores de vapor., • Capacidad para inventariar productos, leer menús (BEO, pedidos de restaurantes) y estimar los requisitos de alimentos para crear un plan de producción, • Conocimiento de carnicería básica., • Mantiene las normas y especificaciones relacionadas con la preparación y manipulación de alimentos diariamente, comprende los requisitos de medición, • Conocimiento y comprensión de las pautas de seguridad alimentaria y saneamiento, incluidos los requisitos de temperatura y HACCP (Análisis de riesgos y puntos críticos de control) al tiempo que comprende la ciencia en las temperaturas de cocción, • Responsable de verificar y mantener las temperaturas adecuadas durante la preparación, enfriamiento, conservación y servicio de los alimentos, incluido el ajuste de los controles del termostato para regular las temperaturas., • Observa y prueba los alimentos que se cocinan probando, oliendo y perforando con utensilios de cocina para determinar que los alimentos se cocinan adecuadamente, de acuerdo con las especificaciones, • Limpia equipo de cocina, • Capacidad para manejar solicitudes dietéticas especiales y trabajar con invitados que requieren solicitudes especiales debido a preocupaciones dietéticas, • Crea condimentos, curas y roces., • Puede deshuesar y limpiar mariscos, cortar, cortar o moler carnes, pescados o aves de corral, • Debe demostrar habilidades técnicas culinarias avanzadas requeridas en la preparación de alimentos y el uso de equipos de cocina., • Debe demostrar la capacidad de presentar y discutir la preparación de elementos del menú con el gerente de cocina y el Chef de Cusine Requirements: Basic Qualifications: • Must be at least 18 years of age, • Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience, • Previous experience in a high-volume Restaurant, • Strong communication, proven leadership and interpersonal skills, • Adept at troubleshooting and can calmly handle difficult situations, • Proven ability to read and understand recipes, • Understands the purpose of the knife and when to use it, • Strong organizational skills; Ability to lead a team in a very fast paced environment, • Exhibits a positive, friendly and helpful attitude to our guests and your co-workers, • Motivates and encourages co-workers through daily reinforcement and coaching, • Demonstrates passion and enthusiasm for working in the kitchen., • Proven knowledge of culinary techniques and terminology, • Valid Food Safety Certification or equivalent, • Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events, • This position may including nights and holidays Preferred Qualifications: • Bilingual preferred, • Certification from CIA or equivalent, • Vocation school training or high school certification, • Culinary degree or equivalent, • Recommendation from school Physical Requirements • Standing or walking for up to 8 hours at a time on tiled floors, • Hand and wrist strength as needed to manipulate product during production; ability to use your hands to handle, control or feel objects, tools or controls, • Ability to repeat the same movements, • React quickly using hands, fingers or feet, • Use one or two hands to grasp, move or assemble objects, • Use stomach and lower back muscles to support the body for long periods with getting tired; must be able to bend stretch, twist or reach out., • Ability to lift up to 50 lbs, • Ability to bend repeatedly throughout entire shift as needed for production, • Ability to work in high-heat environments for up to 8 hours at a time PHYSICAL DEMANDS Occasionally Position requires this activity up to 33% of the time (0 - 10 hrs/day) Frequently Position requires this activity from 33% - 66% of the time (2.5 - 10 hrs/day) Constantly Position requires this activity more than 66% of the time (10 hrs/day) Physical Demands Stand (up to 10 hrs/day) Constantly Walk (up to 10 hrs/day) Constantly Sit Occasionally Manually Manipulate Constantly Reach Outward Constantly Reach Above Shoulder Constantly Climb Occasionally Crawl Occasionally Squat or Kneel Occasionally Bend Occasionally Grasp Constantly Speak Constantly Lift/Carry 21 – 50 lbs Frequently Push/Pull 13-25 lbs Frequently Other Physical Requirements • Vision (near, distance, color), • Sense of sound – ability to converse with people in a loud environment WORK ENVIRONMENT The work environment is moderately loud to loud. Calificaciones Básicas: • Debe tener al menos 18 años de edad, • Experiencia mínima de 5 años en el campo culinario / restaurante de alto volumen o título culinario y 2 años de experiencia relacionada, • Experiencia previa en un restaurante de gran volumen. ? Comunicación fuerte, liderazgo comprobado y habilidades interpersonales., • Experto en la resolución de problemas y puede manejar con calma situaciones difíciles, • Capacidad probada para leer y comprender recetas, • Comprende el propósito del cuchillo y cuándo usarlo, • Fuertes habilidades de organización; Capacidad para liderar un equipo en un entorno de ritmo muy rápido., • Exhibe una actitud positiva, amigable y servicial con nuestros huéspedes y sus compañeros de trabajo., • Motiva y alienta a los compañeros de trabajo a través del refuerzo diario y el entrenamiento., • Demuestra pasión y entusiasmo por trabajar en la cocina., • Conocimiento probado de técnicas culinarias y terminología., • Certificación de seguridad alimentaria válida o equivalente, • Debe ser flexible y capaz de trabajar en una variedad de turnos, incluidos días, noches, fines de semana, días festivos y eventos especiales., • Esta posición puede incluir noches y días festivos. Calificaciones preferidas: • Bilingüe preferido, • Certificación de la CIA o equivalente, • Formación vocacional o certificación de bachillerato, • Grado culinario o equivalente, • Recomendación de la escuela Requerimientos físicos • De pie o caminando hasta 8 horas seguidas en pisos de baldosas, • Fuerza de manos y muñecas según sea necesario para manipular el producto durante la producción; capacidad de usar sus manos para manejar, controlar o sentir objetos, herramientas o controles, • Posibilidad de repetir los mismos movimientos., • Reacciona rápidamente con las manos, dedos o pies., • Use una o dos manos para agarrar, mover o ensamblar objetos, • Use el estómago y los músculos de la parte baja de la espalda para sostener el cuerpo durante largos períodos con el cansancio; debe poder doblarse, estirarse, torcerse o estirarse., • Capacidad para levantar hasta 50 libras, • Capacidad para doblarse repetidamente durante todo el turno según sea necesario para la producción, • Capacidad para trabajar en entornos de alta temperatura durante hasta 8 horas a la vez. DEMANDAS FÍSICAS De vez en cuando El puesto requiere esta actividad hasta el 33% del tiempo (0-10 horas / día) Frecuentemente El puesto requiere esta actividad del 33% - 66% del tiempo (2.5 - 10 horas / día) Constantemente El puesto requiere esta actividad más del 66% del tiempo (10 horas / día) Demandas físicas Soporte (hasta 10 horas / día) Constantemente Caminata (hasta 10 horas / día) Constantemente Sentar De vez en cuando Manipular manualmente Constantemente Alcance hacia afuera Constantemente Alcance sobre el hombro Constantemente Escalada De vez en cuando Gatear De vez en cuando En cuclillas o arrodillarse De vez en cuando curva De vez en cuando Agarrar Constantemente Hablar Constantemente Levantar / llevar 21 - 50 libras Frecuentemente Empujar tirar 13-25 libras Frecuentemente Otros requisitos físicos • Visión (cerca, distancia, color), • Sentido del sonido: capacidad de conversar con personas en un entorno ruidoso ENTORNO DE TRABAJO El ambiente de trabajo es moderadamente alto a alto.

Job DescriptionJob Purpose: Perform assigned responsibilities necessary for production of food items for the restaurant, in keeping with the standards of food quality, sanitation and cleanliness. Duties & Responsibilities: • Follow sanitation guidelines set forth by Health Department., • Keep prep work area clean and organized., • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Undertake basic cooking duties such as reducing sauces, parboiling food etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:, • Washing, peeling, cutting and seeding vegetables and fruits;, • Weighing and measuring ingredients;, • Methods of combination: stirring, mixing, whipping, breading, etc.;, • Cooking: steaming, sauteing, frying, baking, roasting, braising, boiling, poaching, broiling, • Lifting and moving equipment to and from work stations, stove, and refrigerator, • Perform other kitchen duties as assigned, • Assure all necessary items are in the restaurant/bakery at the start of the shift. Communicate any needs in an appropriate timeframe, ensuring all ingredients represent our quality standards and in line with the standards established by the chef. Communicate timely any discrepancies., • Ensure equipment is kept clean and in excellent working condition., • Stocking of food, beverages and supplies as directed by the Chef, • Proper handling of food deliveries. All product put away in a timely manner., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef or immediate supervisor.Qualifications:, • Minimum of 2 years of restaurant experience required., • Repetitive motion such as cutting, slicing, chopping for ling periods of time with minimal breaks., • Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift., • Must have Food Handlers permit on fileWorking Conditions and Expectations:, • Work schedule will may vary between early morning to late evening, weekends and holidays, • Shifts will range from 8 - 10 hours and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Follow safety and sanitation rules and laws at all times, • Attends all scheduled employee meetings., • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employeePhysical Requirements:, • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Repetitive tasks with few breaks, • Be able to work in a standing position for 8 - 10 hours.

Job Description Position Title: Gable Cook Department: Kitchen Reports to: Chef de Cuisine FLSA Status: Non-Exempt Position Summary The primary role of the Gable Cook position is to ensure proper execution of all hot and cold foods including appetizers, foods including meats, fish, poultry, starches and vegetables. Essential Duties and Responsibilities · Set up station according to Hotel standards and guidelines and follow recipe book. · Be able to work on a wood fire hearth and oven where the understanding of wood fire cookery is imperative. · Specialized in wood-fired cooking techniques, including grilling, roasting, and baking. · Controlled live-fire cooking environments to produce consistent, high-quality dishes. · Prepared fresh ingredients and maintained mise en place for daily operations. · Ensured quality control by monitoring cooking times, temperatures, and food presentation. · Assisted in menu execution and seasonal specials. · Trained new kitchen staff on wood-fire cooking methods and safe equipment operation. · Reduced food waste through proper inventory management and efficient preparation. · Supported a fast-paced kitchen while consistently meeting service standards. · Ability to read and measure recipes to execute to the exact specifications. · Bake, roast, broil, and steam meats, fish, vegetables, and other foods · Properly season foods during mixing or cooking according to recipe · Observe and test foods being cooked by tasting and smelling to determine that it is cooked to standard · Maintain cleaning of the preparation and cooking station at all-time following California Health and Safety codes · Wash, peel, cut, and shred vegetables and fruits to prepare them for use · Follow established health and safety standards · Other duties as assigned Kitchen Knowledge Strong knowledge of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures. Must be efficient with use of kitchen equipment and tools. Understanding of wood fire cookery. Education and Work Experience High school diploma or general education degree (GED); significant amount (three+ years) of cooking experience in specified area or other related operation required. Additional experience in high volume operation preferred. Certificates, Licenses and Registrations Must have a current CA Food Handler’s Card prior to beginning work Supervisory Responsibilities None Required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand, sit, or walk for an extended period of time. The employee may frequently be required to stoop, kneel, and crouch for duration of shift (eight hours or longer). The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move and/or push up to 50 pounds without assistance. The employee must understand that the working environment will always be hotter conditions due to the wood fire. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be detail oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, holiday and nights. Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Reasoning Ability and Computer Skills Ability to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Employees will be working constantly over a wood fire.

Job DescriptionJOB PURPOSE: Our bakers are Passionate, take Pride in the craftsmanship of all Polly’s products. Maintains integrity of the Polly’s Brand through commitment to deliver quality in production of our goods and recipes. Maintain Polly’s standards of Fresh, Friendly, Above and Beyond Expectations. JOB ACCOUNTABILITIES: • Prepare products using all methods, established portions, and recipes for baking preparation., • Manages daily production and communication of product counts with Coaching team., • Prepare breakfast items for bake including quiche, cinnamon rolls, muffins, etc., • Prepare and bake bread items including loaves, buns, rolls, cookies, etc., • Daily preparation of seasonal fresh fruit for pies and toppings., • Clean all bake related machines, workstations, transit trays, and instruments too large for dishwasher., • Responsible to properly label, organize and rotate bake ingredients in freeze and storage areas; Rotates bake inventory (merchandise and product supplies) to maintain freshness and quality, make products fresh daily., • Receive orders, check invoices, and put deliveries away as needed., • Prepare kitchen for the day including making sure everything is secure, lighting the oven, etc., • Notify the Coaches of any food quality issues, inconsistencies of product with recipes, low inventory, etc., • Maintain a clean and sanitary bake area and station at all times., • Comply with established weight and measures, health, sanitation, and safety policies, procedures, and guidelines., • Protect the Brand through promoting and providing extraordinary service when interacting with team members and guests., • Demonstrate dependable leadership qualities to work primarily unassisted, and is proactive to escalate matters as needed., • Flexible to cross train in other functions for back of the house/kitchen areas., • Must be available to work morning, afternoon, and evening shifts; includes weekends and holidays. SKILLS AND EXPERIENCE REQUIRED: • At least 1 year prior work experience preferred as a cook, baker, or enrollment in a culinary program., • Ability to use scales, thermometers, measuring, and divide and multiply recipes., • Good organizational, communication and problem-solving skills., • Experience working with baking equipment including oven, mixers, etc., • Clear understanding of kitchen and food safety guidelines., • Valid Food Handlers Card (if required by county)

Job DescriptionJOB PURPOSE: Our bakers are Passionate, take Pride in the craftsmanship of all Polly’s products. Maintains integrity of the Polly’s Brand through commitment to deliver quality in production of our goods and recipes. Maintain Polly’s standards of Fresh, Friendly, Above and Beyond Expectations. JOB ACCOUNTABILITIES: • Prepare products using all methods, established portions, and recipes for baking preparation., • Manages daily production and communication of product counts with Coaching team., • Prepare breakfast items for bake including quiche, cinnamon rolls, muffins, etc., • Prepare and bake bread items including loaves, buns, rolls, cookies, etc., • Daily preparation of seasonal fresh fruit for pies and toppings., • Clean all bake related machines, workstations, transit trays, and instruments too large for dishwasher., • Responsible to properly label, organize and rotate bake ingredients in freeze and storage areas; Rotates bake inventory (merchandise and product supplies) to maintain freshness and quality, make products fresh daily., • Receive orders, check invoices, and put deliveries away as needed., • Prepare kitchen for the day including making sure everything is secure, lighting the oven, etc., • Notify the Coaches of any food quality issues, inconsistencies of product with recipes, low inventory, etc., • Maintain a clean and sanitary bake area and station at all times., • Comply with established weight and measures, health, sanitation, and safety policies, procedures, and guidelines., • Protect the Brand through promoting and providing extraordinary service when interacting with team members and guests., • Demonstrate dependable leadership qualities to work primarily unassisted, and is proactive to escalate matters as needed., • Flexible to cross train in other functions for back of the house/kitchen areas., • Must be available to work morning, afternoon, and evening shifts; includes weekends and holidays. SKILLS AND EXPERIENCE REQUIRED: • At least 1 year prior work experience as a cook, baker, or enrollment in a culinary program., • Ability to use scales, thermometers, measuring, and divide and multiply recipes., • Good organizational, communication and problem-solving skills., • Experience working with baking equipment including oven, mixers, etc., • Clear understanding of kitchen and food safety guidelines., • Valid Food Handlers Card (if required by county)

Job DescriptionLEAD LINE COOK Salary Range DOE: $22 - $24 per hour + TipsABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.POSITION SUMMARYThe Lead Line Cook is a senior hourly kitchen position responsible for executing food preparation and service at the highest level while providing day-to-day leadership, guidance, and support to theline cook team. This role acts as a bridge between the Sous Chefs and line cooks, helping to ensure standards, systems, and expectations are consistently followed on shift.In addition to cooking responsibilities, the Lead Line Cook supports training, station oversight, quality control, and operational flow during service. This position does not have hiring, firing, ordisciplinary authority, but is expected to model professionalism, uphold standards, and communicate effectively with both peers and leadership.GENERAL ATTRIBUTES• Maintain a hospitality-first mindset, understanding that food quality, cleanliness, andteamwork directly impact the guest experience.• Lead by example with professionalism, accountability, and consistency.• Communicate clearly, calmly, and respectfully with teammates and management.• Take initiative in identifying issues and escalating them appropriately.• Remain flexible and solution-oriented in a fast-paced, changing environment.• Support a collaborative, inclusive, and positive kitchen culture.• Demonstrate reliability, integrity, and sound judgment at all times.ESSENTIAL DUTIES & RESPONSIBILITIES(Other duties may be assigned)Culinary Execution• Prepare and execute menu items according to approved recipes, portioning, andpresentation standards.• Bake, grill, steam, boil, and otherwise cook meats, vegetables, fish, poultry, and other foods.• Ensure all ingredients and finished products meet freshness and quality expectations.• Plate, garnish, and present dishes to company standards.• Accommodate reasonable guest requests within established guidelines.• Operate and properly maintain kitchen equipment (ovens, grills, fryers, mixers, etc.).Station & Shift Leadership• Serve as a lead point of support on assigned shifts, helping to guide pacing, priorities, andstation readiness.• Assist with opening and closing procedures, ensuring stations are properly set up and brokendown.• Monitor station inventory levels and communicate needs to the Sous Chefs.• Support quality checks, food temperatures, and sanitation compliance throughout service.• Help ensure prep lists are followed and service readiness is maintained.Training & Team Support• Assist in training new hires and cross-training team members using approved procedures.• Reinforce recipes, standards, and systems established by the chef team.• Provide real-time coaching and guidance during service as needed.• Model strong time management, organization, and communication skills.Sanitation, Safety & Organization• Maintain strict food safety, sanitation, and hygiene standards.• Ensure workstations, tools, and shared spaces remain clean, organized, and safe.• Follow all HACCP, Department of Health, and company policies.• Assist management with maintaining daily, weekly, and monthly kitchen logs as assigned.Collaboration & Accountability• Act with honesty, integrity, and leadership aligned with company values.• Communicate issues, shortages, or concerns promptly to chefs or managers.• Support other kitchen stations and departments as business needs require.• Perform additional duties as assigned to support overall kitchen operations.QUALIFICATIONSTo perform this role successfully, an individual must be able to perform each essential dutysatisfactorily.Required• Minimum 3+ years of professional cooking experience• Strong foundational cooking and baking skills• Solid knife skills and understanding of kitchen safety• Ability to train, coach, and support peers• Ability to follow written and verbal instructions• Strong organizational and time-management skills• Ability to work calmly and effectively under pressure• Food Handler Certification (Food Handling & Sanitation Awareness)• Knowledge of Department of Health food service regulations• Flexible availability, including evenings, weekends, and holidaysPreferred• Prior experience in a lead, senior, or trainer role (hourly)• Strong understanding of station flow and service executionPHYSICAL DEMANDSThis position requires standing and walking for extended periods (8-10 hours per shift). The employee must be able to:• Regularly lift up to 30 lbs• Frequently lift up to 40 lbs• Occasionally lift up to 50 lbs• Perform repetitive motions including bending, stooping, reaching, lifting, twisting, grasping,and handling equipment• Work with kitchen tools, cleaning solutions, and commercial equipment• Utilize vision abilities, including close, distance, color, peripheral, and depth perceptionReasonable accommodations may be made to enable individuals with disabilities to perform essential functions.WORK ENVIRONMENTThe kitchen environment may be noisy and includes exposure to heat, cold, humidity, wet floors, and tight workspaces. Safety awareness and adherence to procedures are required at all times.EOETHE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED,SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY,A DIVERSITY WHICH INCLUDES DIFFERENCES IN ,SEX,AGE,RACE,ETHNICITY AND NATIONAL ORIGIN,RANGE OF ABILITIES,SEXUAL ORIENTATION,GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. Job Posted by ApplicantPro

Job Description:\n\nLine Cook Salary Range $18.00 to $20 (DOE and State) + TipsDepartment: KitchenPosition Classification: FLSA Non-Exempt, HourlyReports directly to: Chef de Cuisine / Executive ChefPOSITION SUMMARY: This position will be responsible for cooking a wide variety of foods following traditional and modern recipes. Work in line with the restaurant's concept, identity, and ethos. Learn the preparation of all food and food-related procedures and ensure the utmost quality. Take direction from the chef team, and help create a collaborative, and positive work environment. Train new staff when applicable, passing along procedures put in place, or approved by the chef team.General Attributes:To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.To be flexible, responding quickly and positively to changing environmentsTo maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes.Ensure ingredients and final products are freshFollow recipes, including measuring, weighing and mixing ingredientsBake, grill, steam and boil meats, vegetables, fish, poultry and other foodsPresent, garnish and arrange final dishesMaintain a clean and safe work area, including handling utensils, equipment and dishesHandle and store ingredients and foodMaintain food safety and sanitation standardsClean and sanitize work areas, equipment and utensilsExecute opening and closing proceduresSet up workstations with required ingredients and equipmentCheck the quality and freshness of ingredientsMonitor station inventory levelsAccommodate guests' special requestsOperate kitchen equipment such as broilers, ovens, grills and fryersFollows the prep list created by management Follows recipes, portion controls, and presentation specifications Cleans and maintains station in practicing good safety, sanitation, organizational skillsHas understanding and knowledge to properly use and maintain all equipment in stationHelps with other kitchen duties assigned by the Chefs to ensure all department needs are met. Act with integrity, honesty and leadership that promotes company's values.Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation.Assist management with ensuring daily, weekly, monthly logs are maintainedAssist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations.Cross train in other positions and provide support to those workstations as needed.Perform other duties and responsibilities as required or requested.QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.2+ years of cooking experience.Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.Must know basic math and measurementsAbility to understand and follow written and verbal instructionsIn-depth understanding of professional cooking/baking, knife handling skills and safetyAbility to take directionAbility to train and teachAbility to work in a team environmentAbility to work calmly and effectively under pressureStrong baking skills neededAbility to work with speed and efficiencyDemonstrates integrity, trust, ethics, and values.Must be able to take direction and delegate responsibilities effectively.Ability to work in a fast-paced environment.Adaptable, team-oriented, dependable, and strong work ethic.Food Handler Certification - Food Handling & Sanitation AwarenessMust understand how to abide by the rules of the Department of Health related to Food Service.PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds and occasionally lift/carry/or move up to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.WORK ENVIRONMENTS: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.The noise level in the work environment may be moderate with surrounding areas that may be wet, hot/cold, slippery, or humid._RESUMEN DEL PUESTO: Este puesto se encarga de cocinar una amplia variedad de alimentos siguiendo recetas tradicionales y modernas. Debe trabajar en línea con el concepto, la identidad y el espíritu del restaurante. Aprenda la preparación de todos los alimentos y los procedimientos relacionados con los alimentos y garantice la máxima calidad. Tome la dirección del chef y ayude a crear un ambiente de trabajo colaborativo y positivo. Debe capacitar al nuevo personal cuando corresponda, transmitiendo los procedimientos establecidos o aprobados por el equipo del chef.Atributos generales:Mantener un alto enfoque de servicio al cliente abordando su trabajo con la satisfacción de nuestros huéspedes siempre en mente.Tener un impacto positivo, asumiendo la responsabilidad y la iniciativa para resolver los problemas, siempre comunicándose claramente tanto con los huéspedes como con sus colegas.Ser determinado, aceptar la responsabilidad de hacer que las cosas sucedan, pensar en el futuro y desarrollar planes de contingencia (mientras se asegura de tener el apoyo para hacer el trabajo).Estar motivado y comprometido, abordar todas las tareas con entusiasmo y aprovechar las oportunidades para aprender nuevas habilidades o conocimientos con el fin de mejorar su rendimiento.Ser flexible, responder rápida y positivamente a entornos cambiantesMantener un alto enfoque de equipo mediante un fuerte liderazgo, mostrando cooperación y apoyo a los colegas en la búsqueda de los objetivos del departamento.DEBERES Y RESPONSABILIDADES ESENCIALES (se pueden asignar otras funciones):Mantenga altos estándares de apariencia e higiene que incluyan ropa, uñas y cabello limpios. Sin perfumes / colonias pesadas.Asegúrese de que los ingredientes y los productos finales sean frescosSiga las recetas, incluyendo medir, pesar y mezclar ingredientesHornear, asar, cocinar al vapor y hervir carnes, verduras, pescado, aves y otros alimentosPresentar, decorar y arreglar los platos finalesMantenga un área de trabajo limpia y segura, incluyendo el manejo de utensilios, equipos y platosManipular y almacenar ingredientes y alimentosMantener los estándares de seguridad alimentaria y saneamientoLimpiar y desinfectar las áreas de trabajo, equipos y utensiliosEjecutar procedimientos de apertura y cierreConfigurar estaciones de trabajo con los ingredientes y equipos necesariosCompruebe la calidad y frescura de los ingredientesSupervisar los niveles de inventario de la estaciónAtender las peticiones especiales de los huéspedesOperar equipos de cocina como pollos de engorde, hornos, parrillas y freidorasSeguir la lista de preparación creada por la gerenciaSigue recetas, controles de porciones y especificaciones de presentación Limpia y mantiene la posición en la práctica de buena seguridad, saneamiento, habilidades organizativasTiene comprensión y conocimiento para usar y mantener adecuadamente todos los equipos en la estaciónAyuda con otras tareas de cocina asignadas por los chefs para garantizar que se satisfagan todas las necesidades del departamento. Actuar con integridad, honestidad y liderazgo que promueva los valores de la empresa.Mantenga la limpieza y la organización en toda la cocina y asegúrese de la configuración y el desglose adecuados de toda la operación.Ayudar a la administración a garantizar que se mantengan los registros diarios, semanales y mensualesAyudar a verificar la calidad y la temperatura de los alimentos durante todo el día para mantener las reglas y regulaciones de la compañía y del Análisis de Peligros y Puntos Críticos de Control.Cross entrena en otras posiciones y proporciona apoyo a esas estaciones de trabajo según sea necesario.Realizar otros deberes y responsabilidades según sea necesario o solicitado.REQUISITOS: Para realizar este trabajo con éxito, un individuo debe ser capaz de realizar cada deber esencial satisfactoriamente. Los requisitos enumerados a continuación son representativos del conocimiento, la habilidad y / o la habilidad requerida. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales.2+ años de experiencia culinaria.Debe estar disponible para trabajar en un horario flexible que incluya tardes, turnos de fin de semana y días festivos.Debe tener conocimientos básicos matemáticos y medidasCapacidad para entender y seguir instrucciones escritas y verbalesComprensión profunda de la cocina / horneado profesional, habilidades de manejo de cuchillos y seguridadCapacidad para tomar direcciónCapacidad para entrenar y enseñarCapacidad para trabajar en un entorno de equipoCapacidad para trabajar con calma y eficacia bajo presiónSe necesitan fuertes habilidades para hornearCapacidad para trabajar con rapidez y eficienciaDemuestra integridad, confianza, ética y valores.Debe ser capaz de tomar dirección y delegar responsabilidades de manera efectiva.Capacidad para trabajar en un entorno acelerado.Adaptable, orientado al equipo, confiable y fuerte ética de trabajo.Certificación de manipulador de alimentos - Conciencia de manipulación de alimentos y saneamientoDebe entender cómo cumplir con las reglas del Departamento de Salud relacionadas con el Servicio de Alimentos.DEMANDAS FÍSICAS: Las demandas físicas descritas son representativas de las que debe cumplir un empleado para realizar con éxito la función esencial de este trabajo. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales.Mientras realiza las tareas de este trabajo, se requiere regularmente que el puesto esté de pie y camine durante largos períodos de tiempo (8 a 10 horas por día). Las personas en esta posición también deben tener la capacidad de hacer lo siguiente: levantar / transportar / o mover regularmente hasta 30 libras; levantar / transportar / o mover con frecuencia hasta 40 libras y ocasionalmente levantar / transportar / o mover hasta 50 libras; trabajar con equipo de restaurante (máquina de masa, hornos, freidoras, cuchillos, ollas y sartenes, etc.). Agacharse, agacharse, alcanzar, torcerse, agarrar, pellizcar, oler, saborear, alcanzar / levantar por encima de los hombros de manera repetitiva; usar las manos para tocar, manejar o sentir; alcanzar con las manos y los brazos; hablar y escuchar; y trabajar con soluciones de limpieza. Las habilidades de visión específicas requeridas por este trabajo incluyen visión cercana, visión a distancia, visión de color, visión periférica, percepción de profundidad y capacidad para ajustar el enfoque.AMBIENTES DE TRABAJO: Las características del ambiente de trabajo descritas son representativas de los que se encuentran en esta posición mientras realizan las funciones esenciales de este trabajo. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales.El nivel de ruido en el entorno de trabajo puede ser moderado con áreas circundantes que pueden estar húmedas, calientes / frías, resbaladizas o húmedas.EOEWE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.SOMOS UN EMPLEADOR QUE PROMUEVE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA. APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÍTICA. ESTAS CREENCIAS Y PRÁCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARRERA O EMPLEO.\n\nJob Posted by ApplicantPro

Job Description:\n\nLine Cook Salary Range $18.42 to $22 (DOE and State) + TipsDepartment: KitchenPosition Classification: FLSA Non-Exempt, HourlyReports directly to: Chef de Cuisine / Executive ChefPOSITION SUMMARY: This position will be responsible for cooking a wide variety of foods following traditional and modern recipes. Work in line with the restaurant's concept, identity, and ethos. Learn the preparation of all food and food-related procedures and ensure the utmost quality. Take direction from the chef team, and help create a collaborative, and positive work environment. Train new staff when applicable, passing along procedures put in place, or approved by the chef team.General Attributes:To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.To be flexible, responding quickly and positively to changing environmentsTo maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes.Ensure ingredients and final products are freshFollow recipes, including measuring, weighing and mixing ingredientsBake, grill, steam and boil meats, vegetables, fish, poultry and other foodsPresent, garnish and arrange final dishesMaintain a clean and safe work area, including handling utensils, equipment and dishesHandle and store ingredients and foodMaintain food safety and sanitation standardsClean and sanitize work areas, equipment and utensilsExecute opening and closing proceduresSet up workstations with required ingredients and equipmentCheck the quality and freshness of ingredientsMonitor station inventory levelsAccommodate guests' special requestsOperate kitchen equipment such as broilers, ovens, grills and fryersFollows the prep list created by management Follows recipes, portion controls, and presentation specifications Cleans and maintains station in practicing good safety, sanitation, organizational skillsHas understanding and knowledge to properly use and maintain all equipment in stationHelps with other kitchen duties assigned by the Chefs to ensure all department needs are met. Act with integrity, honesty and leadership that promotes company's values.Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation.Assist management with ensuring daily, weekly, monthly logs are maintainedAssist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations.Cross train in other positions and provide support to those workstations as needed.Perform other duties and responsibilities as required or requested.QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.2+ years of cooking experience.Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.Must know basic math and measurementsAbility to understand and follow written and verbal instructionsIn-depth understanding of professional cooking/baking, knife handling skills and safetyAbility to take directionAbility to train and teachAbility to work in a team environmentAbility to work calmly and effectively under pressureStrong baking skills neededAbility to work with speed and efficiencyDemonstrates integrity, trust, ethics, and values.Must be able to take direction and delegate responsibilities effectively.Ability to work in a fast-paced environment.Adaptable, team-oriented, dependable, and strong work ethic.Food Handler Certification - Food Handling & Sanitation AwarenessMust understand how to abide by the rules of the Department of Health related to Food Service.PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds and occasionally lift/carry/or move up to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.WORK ENVIRONMENTS: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.The noise level in the work environment may be moderate with surrounding areas that may be wet, hot/cold, slippery, or humid._RESUMEN DEL PUESTO: Este puesto se encarga de cocinar una amplia variedad de alimentos siguiendo recetas tradicionales y modernas. Debe trabajar en línea con el concepto, la identidad y el espíritu del restaurante. Aprenda la preparación de todos los alimentos y los procedimientos relacionados con los alimentos y garantice la máxima calidad. Tome la dirección del chef y ayude a crear un ambiente de trabajo colaborativo y positivo. Debe capacitar al nuevo personal cuando corresponda, transmitiendo los procedimientos establecidos o aprobados por el equipo del chef.Atributos generales:Mantener un alto enfoque de servicio al cliente abordando su trabajo con la satisfacción de nuestros huéspedes siempre en mente.Tener un impacto positivo, asumiendo la responsabilidad y la iniciativa para resolver los problemas, siempre comunicándose claramente tanto con los huéspedes como con sus colegas.Ser determinado, aceptar la responsabilidad de hacer que las cosas sucedan, pensar en el futuro y desarrollar planes de contingencia (mientras se asegura de tener el apoyo para hacer el trabajo).Estar motivado y comprometido, abordar todas las tareas con entusiasmo y aprovechar las oportunidades para aprender nuevas habilidades o conocimientos con el fin de mejorar su rendimiento.Ser flexible, responder rápida y positivamente a entornos cambiantesMantener un alto enfoque de equipo mediante un fuerte liderazgo, mostrando cooperación y apoyo a los colegas en la búsqueda de los objetivos del departamento.DEBERES Y RESPONSABILIDADES ESENCIALES (se pueden asignar otras funciones):Mantenga altos estándares de apariencia e higiene que incluyan ropa, uñas y cabello limpios. Sin perfumes / colonias pesadas.Asegúrese de que los ingredientes y los productos finales sean frescosSiga las recetas, incluyendo medir, pesar y mezclar ingredientesHornear, asar, cocinar al vapor y hervir carnes, verduras, pescado, aves y otros alimentosPresentar, decorar y arreglar los platos finalesMantenga un área de trabajo limpia y segura, incluyendo el manejo de utensilios, equipos y platosManipular y almacenar ingredientes y alimentosMantener los estándares de seguridad alimentaria y saneamientoLimpiar y desinfectar las áreas de trabajo, equipos y utensiliosEjecutar procedimientos de apertura y cierreConfigurar estaciones de trabajo con los ingredientes y equipos necesariosCompruebe la calidad y frescura de los ingredientesSupervisar los niveles de inventario de la estaciónAtender las peticiones especiales de los huéspedesOperar equipos de cocina como pollos de engorde, hornos, parrillas y freidorasSeguir la lista de preparación creada por la gerenciaSigue recetas, controles de porciones y especificaciones de presentación Limpia y mantiene la posición en la práctica de buena seguridad, saneamiento, habilidades organizativasTiene comprensión y conocimiento para usar y mantener adecuadamente todos los equipos en la estaciónAyuda con otras tareas de cocina asignadas por los chefs para garantizar que se satisfagan todas las necesidades del departamento. Actuar con integridad, honestidad y liderazgo que promueva los valores de la empresa.Mantenga la limpieza y la organización en toda la cocina y asegúrese de la configuración y el desglose adecuados de toda la operación.Ayudar a la administración a garantizar que se mantengan los registros diarios, semanales y mensualesAyudar a verificar la calidad y la temperatura de los alimentos durante todo el día para mantener las reglas y regulaciones de la compañía y del Análisis de Peligros y Puntos Críticos de Control.Cross entrena en otras posiciones y proporciona apoyo a esas estaciones de trabajo según sea necesario.Realizar otros deberes y responsabilidades según sea necesario o solicitado.REQUISITOS: Para realizar este trabajo con éxito, un individuo debe ser capaz de realizar cada deber esencial satisfactoriamente. Los requisitos enumerados a continuación son representativos del conocimiento, la habilidad y / o la habilidad requerida. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales.2+ años de experiencia culinaria.Debe estar disponible para trabajar en un horario flexible que incluya tardes, turnos de fin de semana y días festivos.Debe tener conocimientos básicos matemáticos y medidasCapacidad para entender y seguir instrucciones escritas y verbalesComprensión profunda de la cocina / horneado profesional, habilidades de manejo de cuchillos y seguridadCapacidad para tomar direcciónCapacidad para entrenar y enseñarCapacidad para trabajar en un entorno de equipoCapacidad para trabajar con calma y eficacia bajo presiónSe necesitan fuertes habilidades para hornearCapacidad para trabajar con rapidez y eficienciaDemuestra integridad, confianza, ética y valores.Debe ser capaz de tomar dirección y delegar responsabilidades de manera efectiva.Capacidad para trabajar en un entorno acelerado.Adaptable, orientado al equipo, confiable y fuerte ética de trabajo.Certificación de manipulador de alimentos - Conciencia de manipulación de alimentos y saneamientoDebe entender cómo cumplir con las reglas del Departamento de Salud relacionadas con el Servicio de Alimentos.DEMANDAS FÍSICAS: Las demandas físicas descritas son representativas de las que debe cumplir un empleado para realizar con éxito la función esencial de este trabajo. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales.Mientras realiza las tareas de este trabajo, se requiere regularmente que el puesto esté de pie y camine durante largos períodos de tiempo (8 a 10 horas por día). Las personas en esta posición también deben tener la capacidad de hacer lo siguiente: levantar / transportar / o mover regularmente hasta 30 libras; levantar / transportar / o mover con frecuencia hasta 40 libras y ocasionalmente levantar / transportar / o mover hasta 50 libras; trabajar con equipo de restaurante (máquina de masa, hornos, freidoras, cuchillos, ollas y sartenes, etc.). Agacharse, agacharse, alcanzar, torcerse, agarrar, pellizcar, oler, saborear, alcanzar / levantar por encima de los hombros de manera repetitiva; usar las manos para tocar, manejar o sentir; alcanzar con las manos y los brazos; hablar y escuchar; y trabajar con soluciones de limpieza. Las habilidades de visión específicas requeridas por este trabajo incluyen visión cercana, visión a distancia, visión de color, visión periférica, percepción de profundidad y capacidad para ajustar el enfoque.AMBIENTES DE TRABAJO: Las características del ambiente de trabajo descritas son representativas de los que se encuentran en esta posición mientras realizan las funciones esenciales de este trabajo. La Compañía es un empleador que ofrece igualdad de oportunidades. Se pueden hacer adaptaciones razonables según sea necesario para permitir que las personas con discapacidades realicen las funciones esenciales.El nivel de ruido en el entorno de trabajo puede ser moderado con áreas circundantes que pueden estar húmedas, calientes / frías, resbaladizas o húmedas.EOEWE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.SOMOS UN EMPLEADOR QUE PROMUEVE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA. APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÍTICA. ESTAS CREENCIAS Y PRÁCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARRERA O EMPLEO.\n\nJob 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 management career, instead of just working a job?, • We need extraordinary leaders like you to apply for this fast casual bakery management position in Los Angeles, CA As an Assistant General Manager, your experience and leadership skills will head up some of the nation’s leading baking venues and staff, while building a strong team of your own and continuing to advance your career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the bakery 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 manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K 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 experience You will: • Have a minimum of 2 years in Culinary 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 DescriptionCompany Description We are seeking an experienced Aerospace Plater / Electroplating Technician with hands-on expertise in Hard Chrome, Thin Dense Chrome (TDC), Cadmium, Copper, and Electroless Nickel plating. This role is critical to supporting FAA-regulated aerospace components and high-reliability industrial parts. If you have a background in aerospace plating, metal finishing, or NADCAP environments, this is a strong opportunity to grow with a stable, high-demand operation in the San Fernando Valley region. Job Description Key Responsibilities (Electroplating / Metal Finishing) • Perform full-cycle electroplating operations: preparation, masking, fixturing, plating, and teardown, • Execute Hard Chrome, Thin Dense Chrome (TDC), Cadmium, Copper, and Electroless Nickel plating processes, • Nondestructive Testing (NDT) support and process interface — Magnetic Particle (MT/MPI) and Liquid Penetrant (PT/FPI), • Prepare parts via cleaning, surface prep, and precision surface preparation and Aluminum-Oxide Blasting, • Design and build anodes, racks, fixtures, and tooling for complex geometries, • Conduct ID (inner diameter) and OD (outer diameter) plating, • Set up and operate plating tanks, rectifiers, and process equipment, • Monitor and control plating parameters (temperature, current density, time, chemistry), • Masking and Demasking — including plugs, tapes, lacquers, and complex selective-plating boundaries, • Stress-Relief and Hydrogen-Embrittlement Relief Baking, • Perform assembly, fixturing, and post-process teardown, • Complete travelers, work orders, and process documentation accurately, • Maintain clean, organized, and compliant work areas (5S / safety standards), • Collaborate with Quality, Engineering, and Production teams to meet strict aerospace requirementsQualifications Required Qualifications (Plating / Aerospace Manufacturing) • Experience in electroplating, metal finishing, or surface treatment, • Hands-on expertise with masking, fixturing, and tooling fabrication, • Ability to read and interpret blueprints, technical drawings, and specs, • Strong understanding of process control, tolerances, and quality standards, • Experience in aerospace, defense, or precision manufacturing environments preferred, • Familiarity with NADCAP, FAA, or AS9100 standards is a plus, • High attention to detail and commitment to quality workmanship, • Ability to thrive in a fast-paced, production-driven environment, • Strong team collaboration and communication skills Additional Information EEO Statement Our client is an equal employment opportunity (EEO) employer to all persons regardless of age, color national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state, or local law. In addition, we will provide reasonable accommodations for qualified individuals with disabilities.

Job Description Job Summary We are looking for a skilled and experienced A-Class Industrial Mechanic/Technician to join our maintenance team at a high-output industrial bakery. The successful candidate will be responsible for the installation, maintenance, troubleshooting, and repair of high-capacity baking equipment and automated systems. This includes ovens, mixers, conveyors, packaging machinery, proofers, refrigeration units, and programmable logic controller (PLC)–driven systems. The role requires strong mechanical and electrical aptitude, attention to detail, and the ability to work effectively under time-sensitive production conditions. Key Responsibilities • -Perform preventative, predictive, and reactive maintenance on industrial bakery equipment and automation systems., • Troubleshoot mechanical, electrical, hydraulic, and pneumatic issues on large-scale bakery machinery and robotics., • Conduct regular inspections and safety checks to ensure that all equipment meets food safety and operational standards., • Interpret mechanical drawings, electrical schematics, PLC ladder logic, and equipment manuals to perform accurate repairs and upgrades., • Collaborate with production and sanitation teams to minimize equipment downtime and maximize efficiency., • Participate in equipment installations, upgrades, and continuous improvement projects., • Use computerized maintenance management systems (CMMS) to document maintenance activities and generate reports., • Ensure compliance with Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), and all other applicable health and safety standards in a food production environment., • Maintain a clean and organized workspace, adhering to 5S principles., • Provide mentorship and support to B-Class and C-Class maintenance team members. Required Qualifications: • Minimum of 5 years of experience in a food manufacturing or industrial bakery environment., • Working knowledge of mechanical systems, industrial automation, PLC troubleshooting, pneumatics, hydraulics, and basic electrical systems., • Familiarity with industrial ovens, proofers, mixers, dough handling systems, and packaging lines., • Ability to use machine shop tools and precision measurement instruments., • Excellent diagnostic and problem-solving skills in high-pressure conditions., • Strong verbal and written communication skills. Preferred Qualifications: • Experience with Allen-Bradley, Siemens, or Omron PLCs and HMIs., • Welding and fabrication experience is a plus., • Electrical license or additional certifications (e.g., food safety, lockout/tagout)., • Experience using CMMS platforms (e.g., Fiix, eMaint, SAP PM)., • Bilingual in English and Spanish. Work Conditions • Fast-paced industrial bakery environment with exposure to high heat, noise, and flour dust., • Rotating shifts, including nights, weekends, and on-call availability as required., • Must be able to lift up to 50 lbs and work at heights or in confined spaces. \nCompany Description Bon Appetit is the leader in the manufacturing and distribution of high-quality bakery items nationwide. The Southern California Operations have experienced steady growth over the past several years and is currently expanding operations. Candidate must reside within 40 mile radius of Downtown Los Angeles. Bon Appetit is the leader in the manufacturing and distribution of high-quality bakery items nationwide. The Southern California Operations have experienced steady growth over the past several years and is currently expanding operations. Candidate must reside within 40 mile radius of Downtown Los Angeles.

Job Description Western Bagel® started with a simple dream, a dream to provide good bagels to a bagel-barren West Coast. Seventy years later, with ten retail locations, as well as national and international wholesale distribution. With the help of exciting and loyal employees who support us, Western Bagel® has become “The Bagel That Won The West®”. NOW WE WANT YOU TO JOIN OUR TEAM as a RETAIL TOO CLERK in our BURBANK location. Job details • Part-time available Salary: • $18.75 an hour Supplemental Pay: • Tips Schedule: • Day shift - 4:00 AM - 4:00 PM, • Holidays, • Monday to Friday, • Weekend availability As a retail clerk, you’ll be surrounded by the best of fresh ingredients, delicious bagels, and incredible people. At Western Bagel you aren't just a number, you're family. You will service customers, handle money, and be the face of our bakery. Duties/ Responsibilities • Greets and interacts with customers, • Works with a strong sense of urgency in a fast-paced work environment, • Takes all customer orders clearly and communicates with other staff when needed, • Assembles all food orders promptly according to recipe guidelines and standards, • Repeats all orders to customers to ensure accuracy and special requests, • Operates Cash Register, • Accept customer payment, • Gives adequate change, • Communicates voids with management, • Perform general housekeeping in the department; clean and sanitize work area (including tables, floor, walls, cases, cooler, freezer, etc.)., • Performs Sandwich Bar Preparation – Slicing Meat, Cheese and Vegetables, • Operate a slicer, wrapping, and cooking equipment, • Assists in maintaining all equipment in safe working condition, • Prepares beverages (coffee, tea, soda, etc.), • Stocks bagels, cream cheese, and beverages in the retail area, • Works in different temperature environments (cooler and freezer), • Adhere to all safety and health regulations; achieve and maintain a Food Handlers permit, • Other related duties as assigned Physical Activities performed on a regular or continuous basis: • Stand, • +/- 8 hours, • Walk, • +/- 8 hours, • Squats, bends and lifts baskets, • Handle a knife properly, • Works safely with hot liquids and toasters/ovens, • Reach with both hands and arms and lift and/or move up to 20 pounds Skills / Abilities: • Good verbal communication skills, • Good active listening skills, • Excellent sales and customer service skills, • Follow written and verbal instructions, • Work cooperatively with others Benefits: • Employee discount Education: • High school or equivalent (Required) Experience: • Customer Service: 1 year (Preferred)

Job DescriptionPOSITION SUMMARY Our client is seeking an experienced Process Engineer with mandatory aerospace experience and direct knowledge of plating, chemical-processing operations, and precision machined parts. This individual will provide hands-on technical ownership of special processes, translate customer and industry specifications into robust production methods, improve first-pass yield and process capability, and develop controlled routings, technique sheets, and standard work that reduce dependence on tribal knowledge. KEY RESPONSIBILITIES • Provide technical process ownership for aerospace hard chrome, cadmium, electroless nickel, and related chemical-processing operations; support passivation, chem-film, cleaning, masking, baking, blasting, and associated inspection requirements as applicable., • Review customer drawings, purchase orders, and governing specifications and translate requirements into controlled master routings, technique sheets, work instructions, and process parameters., • Develop robust processing methods for precision machined components, including masking, racking, current-density/rectifier considerations, plating thickness, dimensional buildup, runout, post-plate machining/grinding interfaces, and protection of critical features., • Work directly with machinists, platers, maskers, Quality, NDT, Planning, and Operations to resolve technical issues and ensure manufacturable, repeatable process sequences., • Lead root-cause investigations for adhesion failures, thickness variation, burns, pitting, roughness, contamination, dimensional nonconformance, salt-spray failures, hydrogen-embrittlement concerns, and other plating defects., • Analyze tank chemistry, operating parameters, agitation, filtration, rectification, anode condition, racking, and process controls to improve first-pass yield and process stability., • Support qualification, validation, periodic testing, and customer/Nadcap audit readiness; ensure technical documentation remains aligned with current specification revisions., • Create and maintain process control plans, PFMEAs, capability studies, validation plans, engineering trials, and structured improvement actions where appropriate., • Evaluate new customer work for technical feasibility, process risk, tooling/racking needs, capacity, and special requirements before production release., • Support Estimating with accurate process assumptions, cycle times, masking complexity, tooling needs, and technical risk for new RFQs., • Develop fixtures, racks, masking concepts, and process improvements that increase throughput while protecting part quality and dimensional requirements., • Lead technology transfer and operator training so critical process knowledge is documented, standardized, and repeatable across technicians and shifts., • Support capital-equipment and facility improvement projects involving tanks, rectifiers, filtration, agitation, ovens, process controls, and other plating infrastructure.REQUIRED QUALIFICATIONS — MUST HAVE, • Aerospace manufacturing experience is mandatory; candidates without direct aerospace experience will not be considered., • Minimum 5 years of process/manufacturing engineering experience supporting metal finishing, electroplating, chemical processing, or closely related aerospace special processes., • Hands-on experience with plating facilities and precision machined parts, including understanding of dimensional tolerances, surface condition, masking, plating buildup, and post-process requirements., • Working knowledge of aerospace specifications and customer-controlled processing requirements; experience interpreting engineering drawings and specifications., • Demonstrated ability to troubleshoot plating defects using structured root-cause analysis and implement sustainable corrective actions., • Experience developing routings, technique sheets, work instructions, process parameters, and other controlled manufacturing documentation., • Strong understanding of process control, chemistry/parameter discipline, validation, measurement systems, and data analysis., • Ability to work effectively on the shop floor with technicians while communicating technical issues clearly to customers, Quality, and leadership.PREFERRED QUALIFICATIONS, • Bachelor's degree in Chemical, Materials, Mechanical, Manufacturing, or related Engineering discipline., • Experience with hard chrome and cadmium plating of aerospace landing-gear, actuator, hydraulic, fastener, or other precision machined components., • Nadcap Chemical Processing experience and familiarity with AS9100 quality systems., • Lean Six Sigma, DOE, SPC, or PFMEA experience., • Experience with plating line equipment, including rectifiers, agitation, filtration, tank controls, and process monitoring.KEY PERFORMANCE INDICATORS, • First-Pass Yield and Defect Reduction, • Process Capability / Parameter Compliance, • Reduction in Rework and Scrap, • Technique Sheet / Master Routing Completion and Accuracy, • Corrective Action Effectiveness, • New Process / New Product Qualification Success, • Cycle-Time and Throughput Improvement, • Audit and Specification ComplianceTECHNICAL PROFILE A practical, shop-floor engineer who can translate aerospace specifications, machined-part requirements, and plating knowledge into controlled, repeatable processes that reduce tribal knowledge and improve scalability.

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 management career, instead of just working a job?, • We need extraordinary leaders like you to apply for this fast casual bakery management position in Marina del Rey, CA As a General Manager, your experience and leadership skills will head up some of the nation’s leading baking venues and staff, while building a strong team of your own and continuing to advance your career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the bakery 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 manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $75K - $85K 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 experience You will: • Have a minimum of 2 years in Culinary 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 SUMMARY: BakeMark USA is the leading national bakery ingredients and product distributor in the nation. It is the responsibility of the Inside Sales Representatives (ISR) to grow sales of the company products and services utilizing the approach, strategies, and tactics prescribed by the Company. The ISR will be a sustaining resource to the customer’s business by effective communication of BakeMark USA’s total product and service offerings. The ISR is responsible for the customers’ every day supply needs including covering vacation relief, search and prospect all avenues to source and close qualified leads. Working as a part of the sales force and supporting the territory alignment’s success, ISR will be running reports and analysis to actionize the initiatives, goals and drive sales. ISR are to generate new customers and grow market share, sales planning, and ensuring customer satisfaction in all areas of the business. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for the growth and achieving established budgets., • Responsible for the execution of BakeMark USA’s strategy of achieving and maintaining the dominant market share position in the baking industry by taking steps necessary to identify and obtain orders for 100% of supply needs of the customers., • Act as an extension of the outside sales force to proactively grow ingredient and product sales., • Responsible to support the territory alignment by executing of the Company’s initiatives, to promote BakeMark’s core business - self-manufactured products, exclusives brands, gourmet ingredient program, and promotions., • Responsible for establishing new accounts by compiling lists of prospective customers for the use of sales leads based on information from newspapers, business directories, internet, networking, and other sources., • Qualifying new customer leads by performing continual searches for new customer prospecting and penetrating line items in existing accounts., • Responsible to cover vacation relief by visiting, calling, and taking orders in the same schedule and manner to which our customers have become accustomed., • The ISR role will develop into an Outside Sales Representative, in the field, and will be eligible for commission, bonus, and compensation plans which will be explained in the transition memo., • The ISR experience, training, and skills acquired performing their duties will position them to become an outside sales representative in the field., • ISR will attend sales training, demonstrations, shows, conventions, and meeting which pertain to BakeMark and supporting sales as directed by manager., • Requirement to complete all training, BakeMark University, BakeMark Rookie training, and study all literature available on BakeMark USA website as directed by manager., • Responsible for running, managing, and analyzing daily, weekly, and period reports to monitor accountability, relevance, and measurability., • Other duties as may be assigned from time to time.

Job Description Job Overview We are looking for a Food Manufacturing Sanitation Lead to join our production team. In this role, you will be required to maintain the highest standards of cleanliness and hygiene across our manufacturing facilities. The ideal candidate is experienced in cleaning operations within food production environments, possesses strong supervisory skills, and is passionate about creating a safe and clean workspace for everyone. Responsibilities • Oversee daily sanitation activities in food manufacturing areas, ensuring compliance with health and safety standards., • Work with and supervise a team of sanitation workers, providing clear instructions., • Conduct regular inspections to verify cleanliness levels, identify areas for improvement, and ensure adherence to regulatory requirements., • Train and work with team members on proper cleaning techniques, safety protocols, and the use of cleaning chemicals and equipment., • Maintain detailed records of sanitation activities, inspections, and compliance reports for internal audits and regulatory inspections. Requirements • Proven experience in HACCP and food safety protocols within food manufacturing., • Strong knowledge of commercial cleaning practices, including equipment operation, chemical handling, and sanitation standards., • Leadership experience and skills with the ability to motivate and guide a team effectively., • Excellent organizational skills to manage multiple tasks efficiently while maintaining attention to detail., • Ability to follow strict safety guidelines and health regulations related to food production environments. Join us as a Food Manufacturing Sanitation Lead where your expertise will help uphold our commitment to safe, clean, and high-quality food production!\nCompany Description Medium size family owned Medium size family owned

Job Description:\n\nPASTRY CHEF - GJUSTASalary Range: $75,000 to $85,000 per year (DOE and state)POSITION SUMMARYThe Pastry Chef is responsible for leading Gjusta's pastry program, including daily production, product quality, team leadership and development, seasonal offerings, cost controls, and the consistent execution of pastry products produced for Gjusta Bakery and Gjusta Grocer.This is a hands-on production leadership position. The Pastry Chef is expected to work alongside the pastry team in the preparation, baking, finishing, and presentation of Gjusta's pastry and dessert offerings while also providing clear direction, training, organization, and oversight of the department.The Pastry Chef is responsible for maintaining the quality and consistency of Gjusta's established pastry offerings while helping the program evolve thoughtfully through seasonality, ingredient availability, guest response, and approved new ideas.The role works collaboratively with the Executive Sous Chef, Culinary Director, Director of Operations, and Bakery leadership to ensure the pastry program remains aligned with Gjusta's culinary identity, operational goals, sourcing philosophy, production capabilities, and guest expectations.The Pastry Chef may also support collaborations, pop-ups, special events, catering programs, holidays, and other activations requiring pastry products.KEY RESPONSIBILITIESPastry Production & ExecutionLead and actively participate in the daily production of pastries, baked goods, desserts, granola, and related pastry products.Ensure all pastry items are produced according to established recipes, techniques, portion standards, and presentation specifications.Maintain a high standard of quality, consistency, flavor, texture, appearance, and freshness.Organize daily production priorities and ensure the team is prepared to meet established pars and business needs.Monitor production throughout the day and adjust quantities as necessary based on sales, demand, special orders, transfers, and operational needs.Maintain appropriate production levels while minimizing waste and unnecessary overproduction.Ensure proper setup, organization, cleanliness, and breakdown of all pastry work areas.Maintain working knowledge of pastry equipment and ensure equipment is used, cleaned, and maintained properly.Communicate equipment repairs or maintenance needs promptly to culinary and operations leadership.Gjusta Pastry Program & Seasonal DevelopmentMaintain the consistency, quality, and character of Gjusta's established pastry offerings.Ensure core products are executed according to established recipes, techniques, portion standards, and presentation.Use seasonality thoughtfully to bring variety and continued interest to the pastry program while maintaining the familiar offerings guests associate with Gjusta.Identify opportunities for seasonal variations, limited offerings, and new products that complement the existing pastry assortment.Work with culinary and operations leadership to evaluate the balance of classic, seasonal, and new offerings throughout the year.Consider ingredient availability, production capacity, labor, food cost, shelf life, presentation, and guest demand when developing or adjusting products.Maintain accurate recipes, yields, portion sizes, specifications, and production procedures.Ensure product updates and seasonal transitions are communicated clearly to Bakery, Grocer, FOH, and other affected teams.Product Development & Culinary CollaborationContribute ideas for new products, seasonal variations, and improvements to the pastry program.Develop and test products in collaboration with the Executive Sous Chef and Culinary Director.Review significant menu changes, new permanent offerings, or changes to established products with the Executive Sous Chef, Culinary Director, and Director of Operations prior to implementation.Collaborate on pricing, production feasibility, presentation, and placement when introducing new products or making meaningful changes to existing offerings.Ensure the final pastry assortment reflects both the creative contribution of the Pastry Chef and the broader culinary and operational direction of Gjusta.Maintain clear communication with leadership throughout the development and rollout of new or seasonal offerings.Gjusta Grocer Product OversightMaintain oversight of Gjusta pastry products produced for and sold through Gjusta Grocer.Establish and maintain quality and presentation standards for products transferred to Grocer.Regularly review product condition, freshness, assortment, display, and presentation.Work with Grocer and operations leadership to establish appropriate assortments and par levels.Ensure pastry transfers are organized, timely, accurately documented, and appropriately handled.Monitor sell-through, waste, and guest response and recommend adjustments to production or assortment when appropriate.Provide clear guidance regarding storage, handling, display, freshness, and disposition of pastry products.Partner with Grocer leadership to resolve recurring issues related to production, transfers, presentation, availability, or waste.Collaborations, Events & ActivationsSupport Gjusta collaborations, pop-ups, special events, holidays, catering programs, and other activations requiring pastry products.Collaborate with culinary and operations leadership on the appropriate product assortment, quantities, production requirements, and presentation for each activation.Develop special or limited products when appropriate to the concept or event.Plan production timelines and communicate capacity, staffing, or operational needs in advance.Ensure special projects are executed to Gjusta standards while maintaining the quality and consistency of the regular pastry program.Assist with packaging, transport, display, setup, or execution when required by the needs of the activation.Quality ControlConduct regular quality checks throughout production and before products are distributed or displayed.Ensure products that do not meet established standards are corrected or removed from service.Maintain consistent standards regardless of production volume, staffing level, or sales channel.Monitor storage, cooling, packaging, labeling, transfer, and display practices to protect product quality.Maintain strong communication with culinary and operations leadership regarding quality concerns or recurring production issues.Use guest feedback, sales information, and team feedback appropriately when evaluating products.Leadership, Culture & Team DevelopmentLead by example and model Gjusta's standards, values, professionalism, work ethic, and approach to hospitality.Build and maintain a positive, accountable, collaborative, and respectful culture within the pastry department.Create a strong learning environment where employees understand both how products are made and why established standards matter.Train, coach, and develop pastry employees in technique, production, organization, food safety, quality control, and efficiency.Establish clear expectations and provide consistent feedback and follow-through.Identify strengths, development opportunities, and employees with potential for additional responsibility or advancement.Support the continued development of pastry leads, bakers, and other department employees.Conduct regular performance conversations and participate in evaluations and development planning.Address performance or behavioral concerns promptly and appropriately in partnership with culinary leadership, operations, and Human Resources.Encourage strong communication, teamwork, curiosity, accountability, and continuous improvement.Maintain productive relationships with Bakery, culinary, FOH, Grocer, and operations teams.Support a culture in which departments work together toward the overall success of Gjusta rather than operating independently.Scheduling, Labor & StaffingPlan and manage pastry department schedules based on production requirements, business volume, employee availability, and established labor targets.Monitor staffing levels and make adjustments based on production and operational needs.Control overtime and unnecessary labor expense while maintaining appropriate production coverage.Ensure employees receive required meal and rest periods in accordance with California law and company policy.Review employee timekeeping and communicate or correct discrepancies promptly.Participate in recruiting, interviewing, hiring, onboarding, and training pastry employees.Maintain appropriate staffing levels and communicate hiring needs to culinary and operations leadership.Ordering, Inventory & Cost ControlMaintain appropriate inventory levels of pastry ingredients, supplies, packaging, and department equipment.Order pastry-related products accurately and within established budgets and purchasing procedures.Maintain organized storage areas and proper product rotation.Follow FIFO procedures and ensure products are properly dated, labeled, stored, and handled.Monitor ingredient usage, yields, portioning, and waste.Participate in inventory counts and investigate significant variances when necessary.Maintain awareness of pastry food cost and work with culinary leadership to achieve established cost targets.Accurately cost new and existing pastry items as required.Evaluate production practices for opportunities to reduce waste while protecting product quality.Ensure waste is properly tracked and recorded according to company procedures.Sourcing & IngredientsMaintain strong knowledge of the ingredients used throughout the pastry program.Support Gjusta's commitment to thoughtful sourcing and traceability.Work with culinary leadership and approved vendors to maintain appropriate quality and consistency of pastry ingredients.Identify seasonal ingredient opportunities when appropriate.Communicate ingredient availability or quality issues that may affect production or menu offerings.Ensure substitutions or significant ingredient changes are reviewed and approved before implementation.Food Safety, Sanitation & ComplianceEnsure pastry production complies with all applicable food safety, sanitation, Department of Health, and company standards.Maintain proper employee hygiene, food handling, storage, labeling, temperature control, and cleaning procedures.Ensure pastry employees understand and consistently execute required food safety practices.Maintain a clean, safe, and organized production environment.Identify and immediately address unsafe conditions or practices.Ensure chemicals, tools, and equipment are properly stored and used.Report workplace injuries, accidents, safety concerns, or equipment hazards according to company procedures.Ensure compliance with company policies and applicable labor laws.Administrative & Operational ResponsibilitiesMaintain accurate recipes, production information, pars, costing information, training materials, and department records.Review relevant sales, production, labor, waste, and inventory information to identify trends and opportunities for improvement.Participate in culinary, production, and operations meetings as required.Communicate production changes, seasonal offerings, shortages, operational concerns, and department priorities clearly to affected teams.Coordinate with culinary and operations leadership on department priorities, staffing, equipment, product development, and operational needs.Take ownership of assigned projects from planning through execution and communicate progress, challenges, and results.Additional ResponsibilitiesSupport special projects, collaborations, seasonal initiatives, events, menu changes, operational improvements, and other business priorities as directed by culinary or operations leadership.Assist other culinary departments when necessary to support the overall needs of the business.Perform other duties, responsibilities, projects, and areas of oversight as assigned based on operational and business needs.SUPERVISORY RESPONSIBILITIESThe Pastry Chef leads the employees assigned to the Gjusta pastry department and is responsible for the overall direction, coordination, training, and performance of the team.Responsibilities include interviewing and training employees; planning, assigning, and directing work; managing schedules and labor; ensuring meal and rest periods are provided; coaching and developing employees; evaluating performance; addressing concerns; maintaining company standards; and resolving operational or personnel issues in partnership with culinary leadership, operations, and Human Resources.REQUIRED SKILLS & QUALIFICATIONS5+ years of pastry, baking, or related professional kitchen experience preferred.Prior pastry leadership or management experience in a high-volume production environment.Advanced understanding of professional pastry and baking techniques.Strong hands-on production skills.Ability to train, teach, coach, and develop pastry employees.Strong understanding of production planning, pars, yields, recipe scaling, and portion control.Ability to maintain consistent quality across significant production volume.Strong organizational and time-management skills.Ability to prioritize multiple production and operational needs in a fast-paced environment.Strong problem-solving ability and attention to detail.Ability to provide and receive clear direction.Strong written and verbal communication skills.Ability to manage labor, ordering, inventory, waste, and food cost.Basic Excel and/or Google Sheets proficiency.Ability to work calmly and effectively under pressure.Demonstrates integrity, reliability, accountability, and sound judgment.Flexible availability including early mornings, weekends, and holidays.Spanish/English bilingual ability preferred.GENERAL ATTRIBUTESMaintain product quality and consistency as a primary responsibility.Have a strong understanding of Gjusta's established pastry identity and contribute thoughtfully to its continued development.Balance classic offerings with seasonality, creativity, and evolving guest interests.Collaborate openly with culinary and operations leadership when developing or changing the program.Take ownership of the pastry department and follow issues through to resolution.Lead through presence, example, communication, and consistent standards.Balance craftsmanship and creativity with production volume, labor, cost, and operational efficiency.Remain flexible and respond constructively to changing business needs.Maintain a strong team focus and support collaboration across departments.Contribute positively to Gjusta's culture and actively support the growth and development of others.Approach food with curiosity, attention to seasonality, thoughtful sourcing, and respect for ingredients.Continuously look for opportunities to strengthen product quality, team performance, production systems, and the guest experience.PHYSICAL DEMANDS The physical demands described are representative of those

Job Description FOOD SERVICES TECHNICIAN INDUSTRIAL SETTING (SUBSTANCE USE DISORDER TREATMENT FACILITY) BASIC FUNCTIONS • The basic functions of the Food Services Technician are preparing meals and snacks, ensuring a high level of daily nutrition, and participating in the planning and preparation of food for all facility fundraisers and special events. RESPONSIBILITIES • Train, direct and supervise client crews in proper procedure for performance of their jobs., • Prepare well-balanced and ethnically diverse meals., • Maintain cleanliness standards in all kitchen and food storage areas., • Ensure strict adherence to all health code regulations., • Inventory and rotate food to ensure freshness., • Adhere to posted menu. (Any menu changes must be approved by supervisor)., • Prepare meals for clients with special medical and / or nutritional needs., • Assist with meal ticket sales., • Report kitchen equipment maintenance issues to Supervisor immediately., • Assist Supervisor in ensuring prompt payment of invoices., • Perform other related duties as assigned by Food Services Manager and / or the Food Services Assistant Manager. SKILLS / KNOWLEDGE • Knowledge of health and nutrition, • Cooking and baking, • Inventory control, • Menu planning, • Cost effectiveness, • Time management, • Communication skills EDUCATION / TRAINING • Must have High School diploma or equivalent. EXPERIENCE • Must have at least six months experience in culinary field., • Must be able to successfully pass CRI-Help's motor vehicle insurer's requirements to drive company vehicles. WORKING CONDITIONS • Must be able to use hands and fingers in grasping, pinching, chopping, pulling, and lifting associated with preparing and cooking foods using knives, utensils, and cookware for durations of 6 - 8 hours., • Must be able to remain in a standing position for 6 - 8 hours., • Occasional crouching below the waist and / or above the shoulders., • Occasional lifting and / or moving of objects up to 75 pounds., • Occasional pushing and / or pulling of objects up to 75 pounds., • Occasional work may be performed at various locations across Los Angeles County., • Frequent travel between facilities in a company van is required. SPECIAL CONDITIONS • Must be willing to undergo random drug screenings., • Must be able to POSITION REPORTS TO • Food Services Manager Job Type: Full-time Pay: $23 - $24 per hour Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee assistance program, • Flexible schedule, • Flexible spending account, • 80 - 100% Employer Paid Health insurance, • Life insurance, • Paid time off, • Professional development assistance, • Tuition reimbursement, • Vision insurance

Western Bagel started with a simple dream to provide good bagels to a bagel-barren West Coast. Seventy years later, with ten retail locations, as well as national and international wholesale distribution. With the help of exciting and loyal employees who support us, Western Bagel has become The Bagel That Won The West. NOW WE WANT YOU TO JOIN OUR TEAM as a MAINTENANCE MECHANIC TEAM MEMBER in our VAN NUYS location. Job Details: Compensation: $28.00 - $34.00 per hour ($58,240 - $70,720 annually) Benefits: As a full-time employee, you are eligible to receive excellent benefits, which include; Excellent starting wage Comprehensive Healthcare Benefits (Health, Medical, and Vision) Generous Holiday and Vacation401kFree Bagels! Schedule: 2nd shift3rd shiftHolidaysWeekend availabilityESSENTIAL DUTIES AND RESPONSIBILITIES • The Maintenance Mechanic must diagnose and repair faulty equipment while working under pressure and with compressed timelines., • Perform preventive maintenance inspections and service on machines; record/report on damaged, worn, or broken parts., • Clean and organize daily inventories, stocks, and otherwise maintain shop areas, parts, tools, and supplies., • Make necessary modifications and implement test runs as necessary., • Confer with the product manager regarding test results and make additional alterations to machinery as required., • Assist with tile and masonry repair., • Learn and execute common food handling safety requirements., • The Maintenance Mechanic must be able to read schematics, diagrams, service manuals, and blueprints., • Other duties as assigned.KNOWLEDGE AND SKILL REQUIREMENTS, • The Maintenance Mechanic must have at least 3+ years of maintenance experience in a bakery and/or food & beverage manufacturing environment performing mechanical, pneumatic, hydraulic, minor electrical, plumbing, and carpentry-related tasks., • Mechanically inclined with great problem-solving skills and a strong knowledge of a variety of hand and power tools, meters, and material handling equipment., • Ability to interact with others in a professional, tactful, and sensitive manner., • Effective communication and organizational skills with strong attention to detail., • The Maintenance Mechanic must have the ability to thrive in a fast-paced work environment and to work independently as well as part of a team., • Basic computer literacy skills and the ability to update facility maintenance systems., • Ability to work a flexible schedule, as needed., • Some vocational or community colleges with related coursework or equivalent experience are required.PHYSICAL DEMANDS AND WORK ENVIRONMENT (SUMMARY) While performing the duties of this job, the Maintenance Mechanic is regularly required to sit; use hands to grasp, handle, or feel; reach with hands and arms; and talk and hear. The Maintenance Mechanic frequently is required to walk, stand, stoop, kneel, and crouch. Specific vision abilities required by this job include close vision and color vision. The physical demands described here are representative of those that must be met by a Maintenance Mechanic to successfully perform the essential functions of this job. The noise level in the work environment is usually moderate. Work is regularly performed in a combination of bakery and shop environments. The Maintenance Mechanic is regularly exposed to dust, odors, oil, fumes, noise, water, heat, and cold temperatures below 0 degrees. Compensation details: 28-34 Hourly Wage PI130523e8ea55-26289-41345300

Press Brake Operator | Pembroke, NH | Global Food Processing Equipment Manufacturer This Jobot Job is hosted by: Andrew Kraig Are you a fit? Easy Apply now by clicking the "Apply" button and sending us your resume. Salary: $20 - $30 per hour A bit about us: Founded over seven decades ago and based in Pembroke, NH, with other offices and facilities worldwide, we are a global leader in designing and manufacturing industrial food processing and packaging equipment. We build customized production lines (from frying and baking systems to conveyors and inspection technology) that help major food brands produce safe, consistent, and high-quality products efficiently. Why join us? • Competitive Compensation: Excellent hourly pay (DOE), • 401(k), • Comprehensive Benefits: Medical, Dental, Vision, Life Insurance, • Generous PTO, Sick Time, Vacation, Paid Holidays & Your Birthday Off, • Stable Employer: Decades of steady growth with a strong backlog, • Consistent Day Shift: Typical hours 7:00am–3:30pm (shop 5:00am–5:30pm) Job Details Key Responsibilities: • Set up and operate CNC press brake machines to bend, form, or punch metals, • Interpret technical drawings, blueprints, and schematics to complete jobs accurately, • Select and install tooling, adjust machine settings, and ensure precision alignment, • Measure and inspect finished parts using calipers, micrometers, and other tools, • Perform rework or fitting adjustments on pieces that fail inspection, • Handle and move materials safely, occasionally lifting up to 70 lbs, • Maintain clean, safe, and organized work area in accordance with safety standards You should have most of the following: • High School Diploma or GED required, • Minimum 1–2 years of experience operating a press brake or similar CNC machinery, • Strong ability to read and interpret blueprints and technical drawings, • Hands-on experience using measuring tools such as calipers and micrometers, • Physical ability to stand for long periods and lift up to 70 lbs, • Experience in sheet metal, food processing, or sanitary manufacturing industries preferred, • Proven ability to work independently while maintaining quality and accuracy Interested in hearing more? Easy Apply now by clicking the "Apply" button. Jobot is an Equal Opportunity Employer. We provide an inclusive work environment that celebrates diversity and all qualified candidates receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. Jobot also prohibits harassment of applicants or employees based on any of these protected categories. It is Jobot’s policy to comply with all applicable federal, state and local laws respecting consideration of unemployment status in making hiring decisions. Sometimes Jobot is required to perform background checks with your authorization. Jobot will consider qualified candidates with criminal histories in a manner consistent with any applicable federal, state, or local law regarding criminal backgrounds, including but not limited to the Los Angeles Fair Chance Initiative for Hiring and the San Francisco Fair Chance Ordinance. Information collected and processed as part of your Jobot candidate profile, and any job applications, resumes, or other information you choose to submit is subject to Jobot's Privacy Policy, as well as the Jobot California Worker Privacy Notice and Jobot Notice Regarding Automated Employment Decision Tools which are available at jobot.com/legal. By applying for this job, you agree to receive calls, AI-generated calls, text messages, or emails from Jobot, and/or its agents and contracted partners. Frequency varies for text messages. Message and data rates may apply. Carriers are not liable for delayed or undelivered messages. You can reply STOP to cancel and HELP for help. You can access our privacy policy here: jobot.com/privacy-policy

Job Description We are hiring a Culinary Intern! • Timing:, • SPRING 2027 - January 2027 - April 2027, • SUMMER 2027 - May 2027 - August 2027, • FALL 2027 - September 2027 - December 2027, • Location: Netflix - 5808 W. Sunset Boulevard, Los Angeles, CA 90028, • Schedule: Full-time / to be discussed further upon interview., • Requirements: Currently enrolled in an accredited college or university and pursuing a degree in Culinary Arts., • Pay Rate: $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1573874. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Where Passion Meets Purpose - and Careers Come Alive At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. Come be part of something that challenges and champions you in equal measure. "I can have the best food, but if we don't have good people, it won't get you very far." — Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Wolfgang Puck Catering - Culinary Internship Are you passionate about food and ready to take the next step toward a career in the culinary or hospitality industry? Join our Culinary Internship program and gain hands-on experience working alongside professional chefs and food service leaders in a fast-paced, real-world environment. As a Culinary Intern, you’ll be immersed in the day-to-day operations of contract food service, developing practical skills and industry insight that will set the stage for your future success. Wolfgang Puck has spent decades revolutionizing the dining and events landscape with one singular focus: exceeding expectations every time guests gather for a meal. Austrian-born Chef Wolfgang Puck founded Wolfgang Puck Catering in 1998, bringing best-in-class catering and event dining to spaces of every kind. Today, our team continues to set the standard for culinary excellence, carrying forward Wolfgang's legendary combination of innovative cuisine and refined service to the world's most renowned corporate, cultural, and entertainment clients. The hospitality services we provide are through social events, weddings, corporate events, workplaces, and private cheffing. What You’ll Learn & Do: • Support daily culinary operations including food preparation, service, and kitchen organization, • Execute menu items following standardized recipes and presentation guidelines, • Uphold food safety, sanitation, and uniform standards, • Assist with receiving, storage, inventory, and purchasing, • Contribute to guest service excellence, innovation, and problem-solving, • Assist with catering and special events, from preparation and set up to execution., • Operate kitchen equipment safely and efficiently, • Participate in associate learning and development activities, • Gain exposure to the business side of food service, including financials and quality assurance Learning Objectives: • Develop awareness, understanding, and practical skills to work effectively in diverse, inclusive hospitality environments, • Gain hands-on experience across a variety of functions within culinary arts and food service operations through observation, mentorship, and active participation Internship candidates must meet the criteria below to be eligible for the Culinary Internship Experience Program: • Applicants must be currently enrolled in a college or professional culinary program, • Meet university’s GPA requirement for internship, • Successful completion of sanitation standards training, • Successful completion of relevant knife skills and/or Intro to Culinary coursework, • Must be available to work 20 - 40 hours a week based on business needs & internship requirements, • College credit is not required, but we will provide appropriate documentation if necessary. Ideal Candidates Will Have an Interest in One or More of the Following: • Culinary, Baking, or Pastry Arts, • Farm-to-Fork practices and sustainability in food service, • Reducing the carbon “foodprint”, • Food safety and quality assurance This is more than an internship, it’s an opportunity to launch your culinary career with real-world experience and meaningful mentorship. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Wolfgang Puck Catering maintains a drug-free workplace.

Job Description We are hiring a Culinary Intern! • Timing:, • SPRING 2027 - January 2027 - April 2027, • SUMMER 2027 - May 2027 - August 2027, • FALL 2027 - September 2027 - December 2027, • Location: Los Angeles Chargers (The Bolt) - One Chargers Way, El Segundo, CA 90245, • Schedule: Full-time / to be discussed further upon interview., • Requirements: Currently enrolled in an accredited college or university and pursuing a degree in Culinary Arts., • Pay Rate: $21.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1573858. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Where Passion Meets Purpose - and Careers Come Alive At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. Come be part of something that challenges and champions you in equal measure. "I can have the best food, but if we don't have good people, it won't get you very far." — Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Wolfgang Puck Catering - Culinary Internship Are you passionate about food and ready to take the next step toward a career in the culinary or hospitality industry? Join our Culinary Internship program and gain hands-on experience working alongside professional chefs and food service leaders in a fast-paced, real-world environment. As a Culinary Intern, you’ll be immersed in the day-to-day operations of contract food service, developing practical skills and industry insight that will set the stage for your future success. Wolfgang Puck has spent decades revolutionizing the dining and events landscape with one singular focus: exceeding expectations every time guests gather for a meal. Austrian-born Chef Wolfgang Puck founded Wolfgang Puck Catering in 1998, bringing best-in-class catering and event dining to spaces of every kind. Today, our team continues to set the standard for culinary excellence, carrying forward Wolfgang's legendary combination of innovative cuisine and refined service to the world's most renowned corporate, cultural, and entertainment clients. The hospitality services we provide are through social events, weddings, corporate events, workplaces, and private cheffing. What You’ll Learn & Do: • Support daily culinary operations including food preparation, service, and kitchen organization, • Execute menu items following standardized recipes and presentation guidelines, • Uphold food safety, sanitation, and uniform standards, • Assist with receiving, storage, inventory, and purchasing, • Contribute to guest service excellence, innovation, and problem-solving, • Assist with catering and special events, from preparation and set up to execution., • Operate kitchen equipment safely and efficiently, • Participate in associate learning and development activities, • Gain exposure to the business side of food service, including financials and quality assurance Learning Objectives: • Develop awareness, understanding, and practical skills to work effectively in diverse, inclusive hospitality environments, • Gain hands-on experience across a variety of functions within culinary arts and food service operations through observation, mentorship, and active participation Internship candidates must meet the criteria below to be eligible for the Culinary Internship Experience Program: • Applicants must be currently enrolled in a college or professional culinary program, • Meet university’s GPA requirement for internship, • Successful completion of sanitation standards training, • Successful completion of relevant knife skills and/or Intro to Culinary coursework, • Must be available to work 20 - 40 hours a week based on business needs & internship requirements, • College credit is not required, but we will provide appropriate documentation if necessary. Ideal Candidates Will Have an Interest in One or More of the Following: • Culinary, Baking, or Pastry Arts, • Farm-to-Fork practices and sustainability in food service, • Reducing the carbon “foodprint”, • Food safety and quality assurance This is more than an internship, it’s an opportunity to launch your culinary career with real-world experience and meaningful mentorship. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Wolfgang Puck Catering maintains a drug-free workplace.

Job Description Bread Cook Position Overview: The Bread Cook is responsible for preparing, baking, and finishing a variety of bread products according to recipes and standards. The ideal candidate is highly skilled, with a passion for artisan bread making and a dedication to producing high-quality baked goods. Key Responsibilities: • Bread Preparation:, • Mix, knead, and shape bread dough according to recipes and instructions., • Operate commercial ovens and other kitchen equipment to bake bread to perfection., • Monitor bread production to ensure proper proofing and baking times., • Quality Control:, • Ensure that all bread is baked to the highest standards, with attention to texture, taste, and appearance., • Adjust recipes or processes as needed to maintain consistency and quality., • Inventory and Supplies:, • Manage inventory of ingredients, including flour, yeast, and other baking essentials., • Maintain an organized and clean work area, ensuring compliance with health and safety regulations., • Communicate with management regarding supply needs or equipment issues., • Team Collaboration:, • Work closely with other kitchen staff to coordinate baking schedules and meet production needs., • Assist with special orders or requests as needed. Qualifications: • Previous experience as a bread cook or baker is required., • Strong understanding of bread-making techniques, including fermentation and proofing., • Ability to work in a fast-paced kitchen environment., • Strong organizational skills and attention to detail., • Flexibility to work early mornings, weekends, and holidays as required.

Job Description COMPANY OVERVIEW Milani Cosmetics is built on a simple belief: beauty should feel exceptional, every day. For more than 20 years, that principle has guided the brand's mission to raise the standard of mass beauty. Working with trusted suppliers in Italy, South Korea, the US and beyond, Milani creates formulas with premium ingredients, rich pigments and meticulous detail; products designed to exceed expectations. Today, Milani has built a cult following as the #7 U.S. mass color cosmetics brand, the third fastest- growing brand and the only independent brand in the top 10. Milani is known for its best-selling Baked Blush, crafted through a unique baking process on Italian terracotta tiles, along with Make it Last Setting Spray Original, the #1 ranked mass setting spray. The brand’s products feature premium skin-loving ingredients and technologies such as guava fruit extract, blue algae, chamomile, glycerin and niacinamide, and all products are proudly cruelty-free. For Milani, what’s inside matters, which is why every product is made with ingredients worthy of the consumers who wear them. What's Inside is Everything! JOB DESCRIPTION Milani Cosmetics is seeking a highly motivated and detail-oriented individual to join the Operations team as Director, Global Demand Planning. This position is responsible for owning the unconstrained demand plan and leading the organization's demand forecasting strategy. The role requires a strong analytical mindset, a deep understanding of consumer behavior in the mass market beauty sector, and the ability to collaborate effectively with cross-functional teams to drive optimal inventory levels and service performance. This role is critical to driving the strategy and execution of POS and shipment forecasting, at both the customer and SKU level, through a strong combination of statistical modeling, business intelligence, and market trend analysis. This position plays a key role in the validation and development of new product forecasts as part of the Milani Stage Gate process. This role reports to the Chief Supply Chain Officer and is a member of the Milani Extended Leadership Team (ELT). Responsibilities: Leadership & Strategy -Lead, mentor, and develop the demand planning team, which currently consists of two direct reports. -Drive the S&OP monthly cycle with a cross-functional team that provides data and analysis to enable business decisions that improve Unit Fill Rate (UFR) and inventory efficiency. -Champion the adoption and effective use of advanced analytics and AI/ML tools within the demand planning process to enhance forecast accuracy and drive strategic decision-making. S&OP Process Ownership -Own and lead the monthly S&OP Consensus forecasting processes, integrating independent demand planning projections with external forecasts from key accounts and internal Sales and Finance views. -Lead the monthly Executive S&OP meetings for the Milani Senior Leadership Team (SLT). Forecasting & Analysis: -Develop and refine advanced statistical forecasting models, incorporating historical sales data, market trends, promotional calendars, and new product launches using our Netstock Suite Software. -Oversee and interpret AI/ML-driven demand forecasts, integrating model outputs with qualitative insights (e.g., market intelligence, competitor activity, social media trends) to create a comprehensive consensus forecast. -Analyze and model the impact of external and internal business drivers on demand, including changes in points of distribution (PODs) and door counts, marketing and competitive initiatives, and customer inventory dynamics (e.g., historical shocks, future expansion/contraction). -Analyze point-of-sale (POS) data and other market intelligence to identify opportunities and risks, supporting the company's Surge/Maintain/Purge strategy for new launches. -Lead monthly Consensus meetings with Sales and Marketing to review the 12–18-month demand forecast. -Work with Sales and Finance teams to develop annual budget forecasts for Shipments and POS. Inventory & Service Level Management: -Support company service levels of 95% Unit Fill Rate (UFR) and company inventory turns objectives through accurate demand forecast maintenance. -Support new product launches with accurate pipeline and replenishment forecasts, partnering with Sales and Marketing teams as part of the Milani Stage Gate process. -Maintain the monthly Excess and Obsolete inventory list to support off-price sales initiatives and support the SKU rationalization process. -Work with Direct International Markets to set and maintain target inventory levels at various 3PL locations based on regional forecasts. Cross-Functional Collaboration: -Coordinate with Sales, Marketing, Project Management, Finance and Supply Planning to drive demand planning activities. -Interact with customer teams and retailer brokers to understand and manage customer in-stocks, inventory Weeks of Supply (WOS), and other key customer KPIs. Systems & Data Management: -Develop and maintain key performance indicators (KPIs) related to forecast accuracy (MAPE and BIAS), inventory levels, and service performance. -Maintain the current and future POG assortment by key accounts to assist the Planning team. -Assist with Master Data set-up and maintenance as required across Milani’s various data systems. -Support ad-hoc analysis for Senior Management as requested. Requirements · Bachelor’s Degree in Supply Chain Management, Economics, Statistics, Mathematics, or another related, quantitative field. · Minimum of 8 years of experience in Supply Planning, Demand Planning, and/or other related Supply Chain functions, preferably in the CPG industry. · Minimum of 5 years of experience in demand planning. · Minimum of 3 years of experience managing supply chain teams. · Minimum of 2 years of experience owning and leading the S&OP process. · Proven experience leveraging AI, machine learning (ML), or advanced statistical modeling for demand forecasting and inventory optimization. · Experience in color cosmetics, personal care, consumer products, or a similar fast-paced product environment is preferred. · Advanced proficiency in MS Excel, including lookups, indexing, arrays, and Pivot Tables. · Proficiency in demand planning software and ERP systems (e.g., Netstock, SAGE, SAP, Oracle, JDA/Blue Yonder, Kinaxis, o9 Solutions). · Strong analytical skills with the ability to think critically, question the numbers, and manage large data sets. · A strategic mindset with the ability to translate complex data and AI-generated insights into actionable business strategies for cross-functional stakeholders. · Familiarity with the principles of data science and the ability to partner with technical teams to guide the development, validation, and maintenance of forecasting algorithms. · Excellent problem-solving, organizational, and verbal/written communication skills. · Must be a proactive, self-directed team player with the ability to multi-task and establish priorities in a flexible, ever-changing environment. Benefits • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k w/ Company Match), • Life Insurance (Basic, Voluntary & AD&D), • Generous Vacation Time Policy, • Family Leave, • Short Term & Long-Term Disability, • Flexible Work Environment / Hybrid (Tuesday, Wednesday & Thursday required on site at Milani’s Vernon warehouse & offices location)., • Dog Friendly

Job Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation · Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality. · Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner. · Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance · Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. · Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. · Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support · Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. · Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. · Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance · Ensure compliance with food safety standards, local health codes, and sanitation regulations. · Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. · Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. · May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. · Ensure store safety and cleanliness, addressing any maintenance needs promptly. · Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. · Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements · Ability to communicate verbally and work cooperatively with associates and customers. · Ability to remain standing for up to 4 hours at a time. · Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. · The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. · Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. · Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. · Ability to lift and/or move merchandise weighing up to 50 lbs. · Ability to ascend/descend ladders to retrieve and/or move merchandise. · Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. · Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. · Regular and predictable attendance with the flexibility to adjust class assignments based on demand. · Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience · Must be 21 years of age or older at the time of employment. · A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. · 1-2 years of kitchen operations experience. · Valid Food Manager Certification. · Excellent communication, problem-solving, and decision-making abilities. · Passion for community engagement and providing exceptional customer experiences. This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionCompany Description We are seeking a hands-on Process Engineer to take technical ownership of aerospace electroplating and metal-finishing processes. This is a high-impact opportunity for an engineer or experienced plating process specialist who understands what happens at the tank, on the production floor and within a controlled aerospace process plan. A successful candidate will be comfortable working with drawings and specifications, investigating problems on the production floor and converting technical requirements into practical, controlled instructions. Job Description • Provide technical ownership and continuous improvement for hard chrome plating and related aerospace electroplating processes., • Support cadmium plating, electroless nickel, masking, chemical conversion coating, passivation, Nital Etch, cleaning, activation, stripping, baking and surface preparation., • Develop, validate and maintain technique sheets, master routings, process plans and work instructions for new and existing aerospace components., • Translate customer drawings, purchase orders and aerospace specifications into clear production requirements, including process sequence, specification revision, critical parameters, masking boundaries, tooling, inspection points and required records., • Engineer plating methods for precision-machined components involving dimensional buildup, plating allowance, inside and outside diameters, runout, edge effects, current density and post-plating machining or grinding., • Develop and improve racks, fixtures, plugs, masking methods, auxiliary anodes, shields and other tooling required for consistent results., • Establish and control critical parameters such as bath chemistry, temperature, amperage, voltage, current density, plating time, agitation, filtration and solution movement., • Lead root-cause investigations involving adhesion failure, thickness variation, burning, pitting, nodules, roughness, porosity, corrosion failure and hydrogen-embrittlement risk., • Partner with laboratory and chemical-control personnel on bath analysis, additions, contamination control, tank maintenance and corrective action., • Support Nadcap Chemical Processing audits, corrective actions and objective evidence while contributing to AS9100 implementation and disciplined document control., • Support new-product introduction, first-article readiness, process validation and customer or original equipment manufacturer technical reviews., • Train plating technicians, maskers, supervisors, planners and inspectors on process requirements and technical fundamentals., • Improve first-pass yield, process capability, cycle time, repeatability and reduction of rework and scrap.Qualifications, • 5+ years of direct plating process engineering, technical process ownership or advanced manufacturing experience involving aerospace electroplating or chemical processing., • US Citizen or Permanent Resident status requirement, • Hands-on technical knowledge of hard chrome plating in an aerospace, aviation, defense or similarly controlled precision-manufacturing environment., • Experience processing precision-machined components where plating thickness, dimensional tolerance, masking boundaries and post-processing are critical., • Ability to interpret aerospace drawings, specifications, purchase-order requirements and process standards., • Working knowledge of plating chemistry, electrochemistry, current density, rectification, anode and cathode relationships, bath control, filtration and process troubleshooting., • Experience developing or maintaining technique sheets, routings, work instructions, process plans or other controlled manufacturing documentation., • Demonstrated root-cause analysis, corrective-action and technical-writing ability., • Ability to work full-time and on-site in Sun Valley, California. Equivalent hands-on aerospace plating experience will be considered. A specific degree is not required when the candidate can demonstrate the technical depth needed to own these processes. Additional Information Why Consider This Opportunity? • Take meaningful technical ownership rather than serving only in a support capacity., • Work directly with specialized aerospace processes and precision components., • Replace tribal knowledge with lasting, controlled engineering methods., • Influence process capability, quality, delivery and equipment improvements., • Join an established Southern California aerospace-processing operation with an immediate need for your expertise. Apply Today If you have direct aerospace hard chrome or closely related electroplating experience, apply even if you do not meet every preferred qualification. Please submit a résumé that identifies the plating processes you have supported, the types of aerospace parts you have processed and your experience with technique sheets, specifications, audits or process troubleshooting. Qualified candidates will be contacted promptly for a confidential initial conversation. The employer provides equal employment opportunities to qualified applicants and employees in accordance with applicable federal, state and local law.

Job Description As a Shift Leader at our UCLA store located at 945 Westwood BLVD, Los Angeles CA 90024, you are the captain of our bakery day or night! You understand what it takes to “Own the Night” (and beyond), by predicting the flow of business during a successful shift. Your hands-on leadership style should not only include building orders, suggestive selling, baking, and interacting with customers – it will also mean taking pride in knowing that your prowess as a leading Insomniac attributes to a productive and fun night for your store! SOME OUR SWEET SHIFT LEADER PERKS: • Starting off pay at $20.00/hr. plus tips • Flexible part-time work schedules • Excellent training & mentorship • Job stability with a rapidly growing and reputable company • Achievable growth/promotion opportunities • You get to work in a fun, exciting team environment • FREE cookies with every shift! WHAT WILL I DO AS A SHIFT LEADER? • Provide incredible customer service and quality products to all of our guests throughout their experience within our bakeries • Support store leadership by maintaining operations during your shift, communicating pertinent information, monitoring production efficiency, holding the team accountable to company standards and procedures, and assisting in the training and coaching of team members • Prioritize and delegate tasks for baking, cashiering, packaging, and cleaning while leading the cookie crew team • Support and work alongside the Cookie Crew • Provide a safe, clean, working environment for our guests and staff and adhere to safe food handling practices • Manage cash handling and deposits DESIRED SKILLS/EXPERIENCE: • At least 1 year of working experience in a customer service focused role • Point of Sales systems experience • Outstanding communication, time management, and people skills • Outgoing/friendly/patient • Detail focused and results-oriented • Ability to lead-by-example and motivate others • Ability to lift up to 40 lbs. • Legally eligible to work in the United States • Must be 18 years or older to be employed About us: Insomnia Cookies was founded in a college dorm room by then-student, Seth Berkowitz. Fast forward 20 years and so... many....cookies... later, our innovative bakery + delivery concept has become a cult brand known for its rabid following of cookie lovers who crave Insomnia’s warm, delicious delivery all day and late into the night. With an expanding footprint of over 300 stores globally, an experiential, “sweet-easy” concept as the brand’s flagship in Philadelphia, Pa. (where Insomnia Cookies is headquartered), and a rapidly-growing nationwide shipping and gifting portfolio... Insomnia Cookies is revolutionizing the cookie game by truly "Imagining What’s Possible"! We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description We are hiring Baking & Pastry and Culinary Interns! • Timing:, • SPRING 2027 - January 2027 - April 2027, • SUMMER 2027 - May 2027 - August 2027, • FALL 2027 - September 2027 - December 2027, • Location: Los Angeles Commissary - 6801 Hollywood Boulevard, Los Angeles, CA 90028, • Schedule: Full-time / to be discussed further upon interview., • Requirements: Currently enrolled in an accredited college or university and pursuing a degree in Culinary Arts., • Pay Rate: $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1573849. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Where Passion Meets Purpose - and Careers Come Alive At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. Come be part of something that challenges and champions you in equal measure. "I can have the best food, but if we don't have good people, it won't get you very far." — Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Wolfgang Puck Catering – Baking & Pastry Internship Are you passionate about food and ready to take the next step toward a career in the culinary or hospitality industry? Join our Baking & Pastry Internship program and gain hands-on experience working alongside professional pastry chefs and food service leaders in a fast-paced, real-world environment. As a Baking & Pastry Intern, you’ll be immersed in the day-to-day operations of contract food service, developing practical skills and industry insight that will set the stage for your future success. Wolfgang Puck has spent decades revolutionizing the dining and events landscape with one singular focus: exceeding expectations every time guests gather for a meal. Austrian-born Chef Wolfgang Puck founded Wolfgang Puck Catering in 1998, bringing best-in-class catering and event dining to spaces of every kind. Today, our team continues to set the standard for culinary excellence, carrying forward Wolfgang's legendary combination of innovative cuisine and refined service to the world's most renowned corporate, cultural, and entertainment clients. The hospitality services we provide are through social events, weddings, corporate events, workplaces, and private cheffing. What You’ll Learn & Do: • Apply classroom knowledge and baking fundamentals in a hands-on, professional pastry environment, • Prepare baked goods, pastries, and desserts in support of daily operations, while assisting with seasonal specialties and menu innovation., • Assist with pastry production for catering functions, special events, and high-volume service periods, • Uphold food safety, sanitation, and uniform standards, • Assist with ingredient receiving, storage, inventory management, and product rotation, • Operate kitchen equipment safely and efficiently, • Participate in associate learning and development activities, • Gain exposure to the business side of pastry operations Learning Objectives: • Develop awareness, understanding, and practical skills to work effectively in diverse, inclusive hospitality environments, • Gain hands-on experience across a variety of functions within culinary arts and food service operations through observation, mentorship, and active participation Internship candidates must meet the criteria below to be eligible for the Baking & Pastry Internship Experience Program: • Applicants must be currently enrolled in a college or professional baking & pastry or culinary program, • Meet university’s GPA requirement for internship, • Successful completion of sanitation standards training, • Must be available to work 20 - 40 hours a week based on business needs & internship requirements, • College credit is not required, but we will provide appropriate documentation if necessary. Ideal Candidates Will Have an Interest in One or More of the Following: • Culinary, Baking, or Pastry Arts, • Farm-to-Fork practices and sustainability in food service, • Reducing the carbon “foodprint”, • Food safety and quality assurance This is more than an internship; it’s an opportunity to launch your career with real-world experience and meaningful mentorship! Wolfgang Puck Catering - Culinary Internship Are you passionate about food and ready to take the next step toward a career in the culinary or hospitality industry? Join our Culinary Internship program and gain hands-on experience working alongside professional chefs and food service leaders in a fast-paced, real-world environment. As a Culinary Intern, you’ll be immersed in the day-to-day operations of contract food service, developing practical skills and industry insight that will set the stage for your future success. Wolfgang Puck has spent decades revolutionizing the dining and events landscape with one singular focus: exceeding expectations every time guests gather for a meal. Austrian-born Chef Wolfgang Puck founded Wolfgang Puck Catering in 1998, bringing best-in-class catering and event dining to spaces of every kind. Today, our team continues to set the standard for culinary excellence, carrying forward Wolfgang's legendary combination of innovative cuisine and refined service to the world's most renowned corporate, cultural, and entertainment clients. The hospitality services we provide are through social events, weddings, corporate events, workplaces, and private cheffing. What You’ll Learn & Do: • Support daily culinary operations including food preparation, service, and kitchen organization, • Execute menu items following standardized recipes and presentation guidelines, • Uphold food safety, sanitation, and uniform standards, • Assist with receiving, storage, inventory, and purchasing, • Contribute to guest service excellence, innovation, and problem-solving, • Assist with catering and special events, from preparation and set up to execution., • Operate kitchen equipment safely and efficiently, • Participate in associate learning and development activities, • Gain exposure to the business side of food service, including financials and quality assurance Learning Objectives: • Develop awareness, understanding, and practical skills to work effectively in diverse, inclusive hospitality environments, • Gain hands-on experience across a variety of functions within culinary arts and food service operations through observation, mentorship, and active participation Internship candidates must meet the criteria below to be eligible for the Culinary Internship Experience Program: • Applicants must be currently enrolled in a college or professional culinary program, • Meet university’s GPA requirement for internship, • Successful completion of sanitation standards training, • Successful completion of relevant knife skills and/or Intro to Culinary coursework, • Must be available to work 20 - 40 hours a week based on business needs & internship requirements, • College credit is not required, but we will provide appropriate documentation if necessary. Ideal Candidates Will Have an Interest in One or More of the Following: • Culinary, Baking, or Pastry Arts, • Farm-to-Fork practices and sustainability in food service, • Reducing the carbon “foodprint”, • Food safety and quality assurance This is more than an internship, it’s an opportunity to launch your culinary career with real-world experience and meaningful mentorship. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Wolfgang Puck Catering maintains a drug-free workplace.

Welder – Galesburg, IL| Global Food Processing Equipment Manufacturer | $22–30/hr + Full Benefits This Jobot Job is hosted by: Ron Calhoun Are you a fit? Easy Apply now by clicking the "Apply" button and sending us your resume. Salary: $22 - $30 per hour A bit about us: Founded over seven decades ago, we are a global leader in designing and manufacturing industrial food processing and packaging equipment. We build customized production lines (from frying and baking systems to conveyors and inspection technology) that help major food brands produce safe, consistent, and high-quality products efficiently. Why join us? • Competitive Compensation: Excellent hourly pay (DOE), • 401(k), • Comprehensive Benefits: Medical, Dental, Vision, Life Insurance, • Paid Holidays, PTO, Sick Leave, and Birthday Off, • Stable Employer: No layoffs in decades, even during downturns, • Collaborative Shop Environment: Tight-knit team with mentorship opportunities, • Consistent Day Shift: 7:00am–3:30pm schedule Job Details Key Responsibilities and Duties: • Perform TIG and MIG welding on large stainless steel industrial equipment, • Weld thin gauge stainless steel (primarily 16 GA) with attention to cosmetic and sanitary standards, • Read and interpret blueprints, drawings, and job orders to determine work requirements, • Assemble and fabricate stainless steel components for fryers, ovens, and conveyor systems, • Ensure welds meet structural and aesthetic standards required for USDA-inspected equipment, • Collaborate with fabrication and assembly teams to meet deadlines and maintain product quality, • Maintain tools, safety standards, and cleanliness in compliance with manufacturing policies You should have most of the following: • High school diploma or equivalent (technical training preferred), • Minimum 3 years of TIG and MIG welding experience (stainless steel preferred), • Experience working with thin gauge metals (16 GA or similar), • Ability to read and interpret mechanical blueprints and drawings, • Strong mechanical aptitude and attention to cosmetic weld quality, • Food or pharmaceutical industry background highly preferred, • Proven ability to meet deadlines and work collaboratively in a production environment Interested in hearing more? Easy Apply now by clicking the "Apply" button. Jobot is an Equal Opportunity Employer. We provide an inclusive work environment that celebrates diversity and all qualified candidates receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. Jobot also prohibits harassment of applicants or employees based on any of these protected categories. It is Jobot’s policy to comply with all applicable federal, state and local laws respecting consideration of unemployment status in making hiring decisions. Sometimes Jobot is required to perform background checks with your authorization. Jobot will consider qualified candidates with criminal histories in a manner consistent with any applicable federal, state, or local law regarding criminal backgrounds, including but not limited to the Los Angeles Fair Chance Initiative for Hiring and the San Francisco Fair Chance Ordinance. Information collected and processed as part of your Jobot candidate profile, and any job applications, resumes, or other information you choose to submit is subject to Jobot's Privacy Policy, as well as the Jobot California Worker Privacy Notice and Jobot Notice Regarding Automated Employment Decision Tools which are available at jobot.com/legal. By applying for this job, you agree to receive calls, AI-generated calls, text messages, or emails from Jobot, and/or its agents and contracted partners. Frequency varies for text messages. Message and data rates may apply. Carriers are not liable for delayed or undelivered messages. You can reply STOP to cancel and HELP for help. You can access our privacy policy here: jobot.com/privacy-policy

Einstein Bros. Bagels believes in the bagel, and we've been baking bagels fresh daily since 1995. We guarantee two things: First, to spread a little more joy and happiness in the world. To laugh, smile, and enjoy each other's company that much more. And to us, there's no better way to do that than with the bagel. Second, we are committed to work-life balance for our team. Our stores close at 2pm! You will never miss that dance recital or once in a lifetime concert. Join our team! We are looking for a Shift Leader! Our Shift Leaders are like the cream cheese on the bagel. The bagel is delicious on its own, but the cream cheese adds a LOT of flavor and helps hold it all together! What's a day in the life of a Shift Leader? Our Shift Leaders collaborate directly with the General Manager to help motivate the team to deliver a great guest experience. We empower Shift Leaders to take charge and set the morale and tone of the team. They provide feedback and coach team members when needed. Shift Leaders open and close the store with little to no supervision. Our teams take pride in ensuring the quality of the food and beverages we serve; and by keeping a safe and clean store environment. As a Shift Leader, you will have the opportunity to rise like one of our bagels and grow your career. Many of our General Managers started as Shift Leaders and Team Members! Why would you want to work anywhere else? If this sounds like a place where you would love coming, making peoples' mornings, we'd love to hear from you. What's in it for you: • Flexible schedule, • Paid time off after 90-days of employment!, • You will never have to work past 3PM (Yep, you read that right! NO EVENINGS & NO NIGHTS!), • Competitive pay, plus cash and credit card tips, • Employee Assistance Program FREE therapy, financial advising, legal advice, etc., • Learn To Live FREE online life coaching, webinars, to help with stress, anxiety, and more, • 401K with company match! What we are looking for: • High school diploma or equivalent, • Must be 18 years or older, • Must be able to work varied hours/days as business dictates including early hours (as early as 3am depending on the restaurant) and weekends, • Must be able to pass background check as applicable with local, state, and federal law, • Must be in possession of, or able to acquire, a ServSafe Certification prior to completion of leadership training, • Possession of a current, valid, state issued driver's license (always preferred but only required at specific locations) and meet the driving qualifications as required by Company policy *Tip eligibility subject to state regulations. **Additional benefits eligibility is subject to position guidelines at time of hire. Address: 515 N Grand Ave, Walnut, California 91789 Hourly Rate: $11.67 - $18.67 per hour • Starting pay is subject to Local and State Minimum Wage regulations. Ranges reflect what employer reasonably and in good faith expects to pay for such position. The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Bagel Brands reserve the right to add or delete duties and responsibilities at the discretion of the company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Bagel Brands is committed to providing equal employment opportunity, and fair treatment in employment without regard to race, ethnicity, color, religion, gender/gender identity or expression, sexual orientation, age, national origin or ancestry, physical or mental disability, military status or any other basis in protected by applicable federal, state and local law. Bagel Brands makes employment decisions based solely on qualifications for the position.

Are you 'bread' for success? Come make dough with us! Franz Family Bakery was founded in 1906 in the Pacific Northwest and has become one of the country's most successful bakeries. We produce a variety of baked products, marketed under a wide range of premium labels, all made with quality ingredients and a superior baking process. We employ over 4,000 employees and distribute our products in Alaska, Idaho, California, Utah, Montana, Oregon, and Washington. Take your career to the next level and join our exciting team. Franz offers employees excellent benefits including: • Competitive Wages, • Growth and Development Opportunities, • Generous Holiday and Vacation, • Comprehensive Healthcare, • Pension and Retirement Funds, • Discount Franz Products We are seeking Bakery Production Workers to join our hard working and fast-paced team. Bakery Production Workers will assist in a variety of positions or tasks with the production of a variety of bread products. All work will be performed in accordance with SQF Food Safety procedures. Job tasks may change from day to day depending upon production needs. Primary Duties and Responsibilities: • Will perform various assigned manual labor tasks to: grasp, lift, move, place, and stack items relating to the production processes assigned, • Identify, count, sort and visually inspect bakery items, • Accurately record any product analysis data or counts, as required by SQF Food Safety Procedures, • Maintain workflow from production conveyors, • Work in a safe manner at all times, • Support and adherence to Franz Core Values, • Related duties as assigned Job Requirements: • SHIFT & HOURS: New employees will be assigned to any work day: Monday through Sunday; and any shift: Day, Swing and/or Graveyard based upon production needs. A set schedule of days and shifts and/or hours per week will be based solely upon the union bid process., • High school graduate or GED required., • Previous experience in similar production line duties at a large commercial or artisan bakery is preferred., • Work experience in other similar industrial, manufacturing or a production-line environment may substitute., • Ability to work in a high temperature environment supporting fast paced machinery., • Ability to quickly learn new job tasks and flexibility to work in different jobs as needed., • Must be able to work any day, including holidays, or any shift., • Must have reliable attendance to meet employer's attendance standards for 24/7 production facility., • Must join union within 30 days of hire., • Adherence to company core values. Franz Bakery is an Equal Opportunity Employer M/F/Veteran/Disability/Sexual Orientation/Gender Identity Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

When it comes to baking, BakeMark has its own secret ingredient: a team of passionate talented employees. For over 100 years, BakeMark has stood for excellence in quality and service, for our customers, our stakeholders and our colleagues. We attribute our success to our colleagues and their contributions towards meeting the needs of our customers and stakeholders. We shall share our values and ways of working. We are passionate about the baking industry. We excel at creating strong partnerships within the company and with our loyal customers. We love to innovate and thrive to manufacture and deliver performing bakery products and world-class customer service. With over 100 years of service to the baking industry, BakeMark is recognized as an industry leader and trusted partner for quality bakery ingredients, products, supplies and service. BakeMark is a manufacturer and distributor with 23 branches conveniently-located across the U.S. At BakeMark we appreciate our employees and their families and offer a competitive pay and a full suite of benefits: • Competitive Compensation, • Health, Dental, Vision & Life Insurance (Comprehensive healthcare benefits package, with many coverage options at a very low employee cost), • 401K (generous retirement benefits) with a Company Match, • Paid Holidays and Paid Time Off We are seeking a meticulous Payroll Technician to play a critical role in delivering accurate, compliant, and timely payroll processing for a workforce of 1,350+ employees across multiple states. This position requires strong payroll knowledge and a solid understanding of regulations governing both union and non-union populations. Experience with Dayforce is strongly preferred but not required. The ideal candidate brings precision, sound judgment, and a commitment to data integrityrecognizing that every paycheck represents a real employee relying on accuracy and timeliness. Key Responsibilities Process weekly, bi-weekly, and monthly payroll accurately and on schedule using Dayforce Review and audit timecards, pay codes, PTO, and sick time to ensure data integrity Process new hires, terminations, retro pay, commissions, and bonuses Handle payroll corrections, off-cycle checks, and pay adjustments Ensure compliance with FLSA, wage and hour laws, and company policies Respond to employee payroll and timekeeping inquiries with professionalism and accuracy Support payroll reporting, internal and external audits, and record retention requirements Partner with HR to investigate and resolve payroll discrepancies Manage end-to-end garnishment processing, including new setups, ongoing maintenance, and terminations Maintain strict confidentiality of all payroll and employee data at all times Support process improvement initiatives Required Qualifications 5+ years of multi-state payroll processing experience Strong working knowledge of FLSA, overtime calculations, and wage and hour laws High attention to detail with a commitment to accuracy and timeliness Strong organizational skills with the ability to manage deadlines Clear and professional written and verbal communication skills Preferred Qualifications Hands-on Dayforce payroll experience Component pay or complex pay structure experience Certified Payroll Professional (CPP) designation Experience supporting union payroll populations BakeMark is not accepting unsolicited assistance from search firms for this employment opportunity. All resumes submitted by search firms to any employee at BakeMark via-email, the Internet or in any form and/or method without a valid written agreement in place for this position from BakeMark HR/Recruitment will be deemed the sole property of BakeMark. No fee will be paid in the event the candidate is hired by BakeMark as a result of the referral or through other means. BakeMark is an equal opportunity employer and does not discriminate in hiring or employment, in accordance with the requirements of all applicable state and federal laws, on the basis of race, color, religion, gender, sexual orientation, marital status, national origin, ancestry, disability, medical condition, age or any other basis prohibited by law.

Job Description UHC Baking Team Focus Area: Cake, Pizza & Granola Preparation Urth Caffé started in 1989 as the first heirloom and organic coffee company in the USA. Urth is a strong, growing company with a bright future filled with many exciting opportunities. We are always looking for great, kind, hardworking people to join our team and become a part of the growing Urth Caffé family! Position Overview This job description is intended to describe the general nature and level of work performed by employees in this position. It is not intended to be a comprehensive list of all duties, responsibilities, or qualifications. Management reserves the right to assign additional duties and modify responsibilities as business needs evolve. Essential Responsibilities Prepare food according to approved recipes, production standards, and food safety guidelines. Operate kitchen equipment safely and efficiently to ensure consistent product quality. Maintain product freshness and quality while minimizing waste through proper handling and portion control. Prepare ingredients, including chopping vegetables, slicing meats, and preparing sauces. Prepare and roll pizza dough using commercial dough equipment. Prepare and decorate cakes in accordance with company standards. Assist with granola and other bakery production as assigned. Maintain a clean, organized, and sanitary work area while following all food safety and sanitation procedures. Follow all company policies, health regulations, and safety procedures. Support team members as needed to ensure efficient kitchen operations. Provide friendly, professional service and contribute to a positive team environment. Safety & General Expectations Wear required personal protective equipment (PPE), including safety shoes and other protective gear, as required. Use proper lifting techniques and utilize hand trucks or other equipment when moving heavy items. Request assistance when lifting items weighing more than 25 pounds. Immediately address spills and wet floors by placing appropriate caution signs and cleaning the area promptly. Maintain a clean work environment by practicing the "Clean As You Go" philosophy. Safely perform job duties in a fast-paced kitchen environment that includes standing, walking, lifting, climbing, balancing, and handling materials throughout the shift. Demonstrate professionalism, teamwork, and courtesy toward coworkers and guests. Always prioritize exceptional guest service and maintain a positive attitude. Physical Requirements Regularly lift and carry up to 25 pounds without assistance. Safely move, bend, squat, kneel, twist, stoop, reach, push, pull, and stand for extended periods. Safely climb ladders when necessary. Work comfortably in refrigerated or cold-temperature environments. Wear required personal protective equipment for the majority of the workday. Respond quickly to verbal instructions, alarms, and other workplace sounds. Safely navigate confined workspaces and busy kitchen environments. Work Environment This position is performed in a commercial kitchen and bakery environment. Employees should expect exposure to hot and cold temperatures, kitchen equipment, food preparation areas, and moderate noise levels. Strict adherence to food safety, sanitation, and workplace safety standards is required. Pay Range Pay Range: (Applicable to California locations only.) Hourly $19.50 Minimum- $19.50 Maximum We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender, gender identity or expression, national origin, age, disability, protected veteran status, or any other characteristic protected by law. Urth will consider qualified applicants with criminal histories in a manner consistent with all legal requirements. Employment will be contingent upon Urth’s receipt of proof of the applicant’s right to work in the United States consistent with federal law.

Job Description At Nothing Bundt Cakes, we refer to our guest services representatives as Joy Creators! A Joy Creator sweetens up the place, setting the mood and making a stop in the bakery an event worth posting about. You’ll get to play party planner by helping guests order the right cake for their celebrations and making sure their orders go off without a hitch. You’ll make everyone feel welcomed, and you’ll create an environment of generosity, happiness, and joy in your community. But it gets even better: • Enjoy your evenings: We close earlier than most food service jobs., • We offer flexible work schedules., • We’re keeping it casual. T-shirts and jeans are where it’s at!, • Cake discounts. Yum!, • This job is fun. It’s literally a piece of cake!, • This is a great place to make new friends!, • You’ll get trained. Not only on crafting cake, but on growing your career., • We love to celebrate and bring joy to the community.

Job Description We are hiring a Culinary Intern! • Timing:, • SPRING 2027 - January 2027 - April 2027, • SUMMER 2027 - May 2027 - August 2027, • FALL 2027 - September 2027 - December 2027, • Location: Apple - 8600 Hayden Place, Culver City, CA 90232, • Schedule: Full-time / to be discussed further upon interview., • Requirements: Currently enrolled in an accredited college or university and pursuing a degree in Culinary Arts., • Pay Rate: $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1573672. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Where Passion Meets Purpose - and Careers Come Alive At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. Come be part of something that challenges and champions you in equal measure. "I can have the best food, but if we don't have good people, it won't get you very far." — Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Wolfgang Puck Catering - Culinary Internship Are you passionate about food and ready to take the next step toward a career in the culinary or hospitality industry? Join our Culinary Internship program and gain hands-on experience working alongside professional chefs and food service leaders in a fast-paced, real-world environment. As a Culinary Intern, you’ll be immersed in the day-to-day operations of contract food service, developing practical skills and industry insight that will set the stage for your future success. Wolfgang Puck has spent decades revolutionizing the dining and events landscape with one singular focus: exceeding expectations every time guests gather for a meal. Austrian-born Chef Wolfgang Puck founded Wolfgang Puck Catering in 1998, bringing best-in-class catering and event dining to spaces of every kind. Today, our team continues to set the standard for culinary excellence, carrying forward Wolfgang's legendary combination of innovative cuisine and refined service to the world's most renowned corporate, cultural, and entertainment clients. The hospitality services we provide are through social events, weddings, corporate events, workplaces, and private cheffing. What You’ll Learn & Do: • Support daily culinary operations including food preparation, service, and kitchen organization, • Execute menu items following standardized recipes and presentation guidelines, • Uphold food safety, sanitation, and uniform standards, • Assist with receiving, storage, inventory, and purchasing, • Contribute to guest service excellence, innovation, and problem-solving, • Assist with catering and special events, from preparation and set up to execution., • Operate kitchen equipment safely and efficiently, • Participate in associate learning and development activities, • Gain exposure to the business side of food service, including financials and quality assurance Learning Objectives: • Develop awareness, understanding, and practical skills to work effectively in diverse, inclusive hospitality environments, • Gain hands-on experience across a variety of functions within culinary arts and food service operations through observation, mentorship, and active participation Internship candidates must meet the criteria below to be eligible for the Culinary Internship Experience Program: • Applicants must be currently enrolled in a college or professional culinary program, • Meet university’s GPA requirement for internship, • Successful completion of sanitation standards training, • Successful completion of relevant knife skills and/or Intro to Culinary coursework, • Must be available to work 20 - 40 hours a week based on business needs & internship requirements, • College credit is not required, but we will provide appropriate documentation if necessary. Ideal Candidates Will Have an Interest in One or More of the Following: • Culinary, Baking, or Pastry Arts, • Farm-to-Fork practices and sustainability in food service, • Reducing the carbon “foodprint”, • Food safety and quality assurance This is more than an internship, it’s an opportunity to launch your culinary career with real-world experience and meaningful mentorship. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Wolfgang Puck Catering maintains a drug-free workplace.

Job Description Western Bagel® started with a simple dream to provide good bagels to a bagel-barren West Coast. Seventy years later, with ten retail locations, as well as national and international wholesale distribution. With the help of exciting and loyal employees who support us, Western Bagel® has become “The Bagel That Won The West®”. NOW WE WANT YOU TO JOIN OUR TEAM as an ASSISTANT STORE MANAGER. We are seeking an energetic, self-motivated, and team-oriented Assistant Store Manager to support the Store Manager in daily operations of a high-volume retail food environment. This role is responsible for helping maximize sales and profitability while maintaining exceptional customer service, operational excellence, and compliance with company policies and all applicable labor, state, and federal regulations. The ideal candidate thrives in a fast-paced environment, leads by example, manages multiple priorities, and demonstrates strong attention to detail. Flexibility, reliability, and early morning availability are essential. Job Details: • Full-time, • Salary: $25.00 per hour, • Schedule: Monday to Friday, Weekend Availability, Holidays Benefits: • Comprehensive Healthcare Benefits (Medical, Dental, and Vision), • 401(k), • Enjoy free bagels—up to six per day!Key ResponsibilitiesLeadership & Operations Train and support team members across all store functions Assign shift duties, set priorities, and ensure on-time attendance and proper uniform standards • Follow and uphold Company policies, procedures, and processes. Ensures compliance with local, state, and federal rules and regulations, including health and safety standards, and labor laws Provide real-time coaching, direction, and feedback Support store goals for sales, speed of service, and customer satisfaction Make operational decisions in the Store Manager’s absence Customer Service Set the standard for friendly, professional customer service Ensure accurate and timely fulfillment of in-store and online orders Assist during peak periods and near closing times Address customer questions, concerns, and complaints promptly Product, Inventory & Food Quality Order, receive, and track inventory; maintain proper stock levels Conduct quality checks, product rotation, and waste reduction Ensure all food is prepared according to recipe, portion, and food safety standards Oversee early production and freshness of bagels, spreads, coffee, and hot items Cash Handling & Asset Management Perform daily sales audits and cash drawer counts Complete end-of-day reports and bank deposits Audit petty cash and change funds Manage gift and reward card programs Store Opening & Closing Open the store on time and prepare for early-morning customers Perform safety, security, and equipment checks Complete opening and closing checklists and required logs Restock supplies, review inventory needs, and secure the premises Safety, Cleanliness & Compliance • Maintain store standards to achieve an “A” Health Department rating, • Ensure cleanliness of work areas, equipment, restrooms, and common areas, • Monitor maintenance needs and safe work practices, • Ensure proper sales tax collection and timely incident reporting Physical Requirements • Stand and walk up to 8 hours per shift, • Bend, squat, reach, and lift up to 30 lbs regularly, • Lift up to 50 lbs with assistance, • Safely handle knives, slicing equipment, ovens, toasters, and hot liquids Qualifications Skills & Abilities • Strong leadership, organization, and communication skills, • Ability to work independently and as part of a team, • Excellent customer service and sales skills, • Ability to follow written and verbal instructions in a fast-paced environment Education • High school diploma or equivalent (required) Experience • 3+ years of customer service experience (preferred), • At least 1 year of shift leader or supervisory experience (highly desirable), • Food service or retail management experience preferred

Location: Van Nuys, CA, US, 91406 Job Type: Bakery Operations Hungry for a career that's as rewarding as it is delicious? At Aspire Bakeries, we don't just bake breads, cookies, and cakes - we create foods that bring people together. From La Brea Bakery artisan breads to Otis Spunkmeyer cookies, our products are enjoyed by millions of people every day. And behind every bite are talented manufacturing and support teams who take pride in their work and our food. We're looking for hard-working people who will bring integrity, creativity, and a passion for excellence to everything they do - whether that's on the bakery floor, in the office, or supporting customers. In return, we offer a workplace culture built on care, ownership, and growth - where your contributions matter and your career can rise as high as our bread loaves! With 13 commercial bakeries across North America and a reputation as an industry leader, Aspire Bakeries is rising together with our people and our customers to be the best all-around bakery solution. If you're ready to grow with us, we'd love to hear from you Why You'll Love Working At Aspire Bakeries Culture Our culture thrives on collaboration, diversity, and a shared passion for excellence. We support team members, empower growth, and encourage everyone to bring their authentic selves to work. Health & Wellness Comprehensive medical, dental, and vision coverage, plus company-paid life insurance and additional voluntary options to fit your needs. Work-Life Balance Paid parental leave, generous paid time off, and holidays so you can recharge and spend time on what matters most. Financial Security Competitive retirement plans, plus short- and long-term disability coverage for peace of mind. Growth & Development Opportunities to build skills, grow your career, and develop expertise through Aspire Bakeries' learning and development programs. Flexibility & Support HSA and FSA plans to help you manage everyday expenses. Recognition & Rewards Performance incentive plans that celebrate achievements across sales, bakery performance, and individual contributions. About the Role We are seeking a General Labor, Bakery- Packing- 1st Shift to join our team at our Van Nuys, CA bakery. As a General Labor, Bakery- Packing- 1st Shift, you will support daily packing operations by ensuring bread quality meets specifications and maintaining an efficient workflow to support packaging processes according to case count and quality requirements. Shift & Schedule Shift : 1st Hours : 6 AM 2:30 PM Weekend availability: Required Compensation Hourly Rate: $19.95 $21.70 Core Accountabilities (What You'll Be Doing) Ensure packed products meet quality and product specifications, including appearance, weight, dimensions, and core temperature. Prepare and assemble cases with correct liners, baking instructions, retail bags, labels, and codes. Operate and monitor packaging equipment to support safe, accurate, and efficient production. Identify and escalate quality issues or equipment malfunctions to Packaging or Production leadership. Palletize finished cases correctly, label pallets accurately, and place product in designated freezer locations. Complete required packaging and production documentation accurately and on time. Support a safe, clean, and organized work environment while following GMPs and safety standards. Minimum Qualifications (What You Bring to the Table) High School Diploma or GED required. 13 months of manufacturing or food production experience, or an equivalent combination of education and experience. Ability to lift up to 50 pounds, with or without reasonable accommodation. Ability to work in a fast?paced production environment while meeting quality and safety standards. Ability to follow written and verbal work instructions. Preferred Qualifications (Extra Ingredients for Success) Experience in packing or food manufacturing operations. Experience working in automated or semi?automated packaging environments. Knowledge of GMPs and Lockout/Tagout procedures. Familiarity with SAP or production/packaging data entry systems. Bilingual in English and Spanish; forklift certification helpful. Aspire Bakeries LLC values the contribution each Team Member brings to our organization. The final determination of a successful candidate's starting pay will vary based on a number of factors, including, but not limited to location, shift, education, skill, and experience within the job or the industry. The pay scale listed for this position is generally for candidates that meet the specified qualifications and requirements listed in this specific job description. Additional pay may be determined for those candidates that exceed these specified qualifications and requirements. We provide a competitive compensation package that recognizes your experience, credentials, and education alongside a robust benefits program to meet your needs. For union-represented postings, wage rates and ranges are governed by applicable collective bargaining agreements. Aspire Bakeries is proud to be 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, protected veteran status, or any other legally protected characteristic. We do not use artificial intelligence (AI) tools to screen, assess, or select applicants.