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Job DescriptionSummary / Objective The Administrative Assistant provides comprehensive support to Arizona operations, department managers, and employees. This role is responsible for coordinating office activities, supporting customer and staff needs, assisting with onboarding, and ensuring smooth operational workflows across multiple departments. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Front Office & Visitor Support * Greet and assist all new visitors entering through the Main Office. * Answer and route incoming phone calls to support all departments. * Check mail regularly and distribute accordingly. * Assist with organizing staff and customer meetings in the conference room. Office, Facility & Supply Management * Monitor and replenish swag stock. * Monitor Office Supplies and Facility Supplies (water, janitorial, office). * Access Amazon Business Account for purchasing facility/office supplies as needed. * Schedule facility maintenance services. * Assist with approved purchases using the company credit card (with GM approval). * Create manuals and instructional guides for customers and staff. Administrative & Department Support * Work with Accounts Payable and Corporate Administrative Assistant to set up new customers and vendors. * Send checks and required documentation to the Utah Office. * File Field Service Technicians' Divvy purchases. * Create Bills of Lading (BOLs) for incoming and outgoing equipment. * Assist with occasional ADOT registration transfers for work vehicles coming from UT, NV, or CA. * Consult with customers on equipment transportation to and from job sites. * Work with the factory to gather equipment information for parts or sales projects (e.g., Superstition Crushing, FMI, Stock Lists). * Coordinate with Corporate Administrative Assistant to plan and execute large facility events (e.g., Crusher School). * Register sales team members for events and sponsorship opportunities (Arizona Rock Products Association). New Hire & HR Support * Coordinate with HR and Corporate Administrative Assistant on new hire supply needs, including business cards, phones, computers, logins, etc. * Obtain copies of ADOT medical cards and MSHA certificates and forward them to HR and the Safety Manager. Equipment, Yard, and Transportation Coordination * Schedule transportation for incoming and outgoing equipment. * Perform regular yard audits on equipment. * Monitor and renew Arizona company vehicle registrations. * Transport company vehicles for service to Rodeo Ford or other approved service centers. * Work with Equinox IT to track missing or inactive laptops/desktops. Compliance & Reporting * Collect data and submit the annual Air Quality Report to Maricopa County. * Submit reimbursement forms to Accounts Payable for the Goodfellow Boot Reimbursement Program ($90 credit). Event & Catering Coordination * Coordinate catering for celebrations, trainings, and the annual Christmas party. * Assist with logistics for internal and external events involving staff or customers. Competencies * Strong organizational and time-management skills * Customer service and communication excellence * Ability to multitask effectively in a fast-paced environment * Attention to detail and accuracy * Proficiency in Microsoft Office and Google Suite * Professional verbal and written communication skills Work Environment Standard office environment with routine interaction with customers, vendors, and employees. Occasional yard or vehicle-related tasks may be required. Physical Demands * Frequent sitting * Repetitive hand motions (typing, filing) * Occasional lifting of office supplies or documents Travel Required Minimal; local travel for vehicle drop-offs or errands as needed. Required Education & Experience * High School Diploma or equivalent * Minimum 2 years administrative assistant or office management experience * Minimum 2 years of customer service experience * Proficiency in Microsoft Office and Google Suite Preferred Experience * Strong grammar, writing, and documentation skills * Experience with clerical/office systems and procedures * Experience supporting operations, logistics, or equipment-based industries Additional Requirements * Bilingual in English/Spanish preferred * Strong written and verbal communication skills * Effective time management and ability to multitask Work authorization/security clearance requirements [List any visa requirements, H1-B sponsorship, special clearances, etc. If applicable, insert information regarding government contracts or special requirements.] Affirmative Action/EEO statement Goodfellow is an equal opportunity employer. We embrace diversity and are committed to creating an inclusive environment for all employees. Other duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Job Posted by ApplicantPro

Job DescriptionDescription: Create Memorable Moments - Join our team as a Catering Manager and turn every event into a celebration for our senior community! Catering Manager Starting at $63,000 annually / based on experience Schedule varies based on different events happening within the community Please submit your application by 4:00 PM MST on December 24, 2025 Position Summary: Under the supervision of the Associate Director of Food Services, oversees all aspects of service at catered events. Responsible for the daily operations of the Catering department including but not limited to event and menu planning, decorating, scheduling, and other administrative tasks. Participates in and oversees work of the wait staff in providing high quality, formal service to residents, guests, and staff members of Royal Oaks in all the dining areas and catered events. Major Duties and Responsibilities: • Responsible for the planning and execution of events for residents, guests, and staff members., • Helps implement and manage catering software tracking system for ordering, analyzing events, costing, and staffing levels. Use an effective tracking sheet that is submitted weekly and when new/canceled events are updated. Fill out tracking sheet completely., • Responsible for being available to the residents, guests, and/or staff members at all times during the event. Check in with the events point of contact periodically during the event. Assist the service staff as needed., • Receives and responds to feedback of catered events within 24 hours to the event’s point of contact., • Responsible for the appearance, cleanliness and proper setup of the catered event before and during the event. Assist in the setup, execution and breakdown of special events. Inspect and maintain table set ups for cleanliness and neatness., • Work with the event’s point of contact to determine how many people are attending each event and what type of seating they would like. Design a room layout to meet their needs., • Coordinate any entertainment needs, including but not limited to having a dance floor available and/or setting up equipment for audio visual presentations during the event., • Work with both the Food Service kitchen staff and the events point of contact to choose a proper menu. Have a list of food and beverage options with pricing available., • Ensures adequate staffing for catering events while controlling labor and overtime costs. Responsible for inputting staff members’ time and attendance and proper allocation of working catering events., • Ensures a high quality of customer service, teamwork, and responsiveness addressing and resolving resident, guests, and staff member issues. Integration and communication with all departments, with an emphasis on customer service., • Ensures that appropriate sanitation, organization, and safety standards are met., • Implements standard work procedures and duties for the catering staff on proper use of catering operations such as setting up, serving, cleaning duties, and tearing down of events. Responsible for verifying staff has the proper event schedule, information for the event, and equipment used to perform the event., • Inventories all catering items and assists with ordering items from Purchasing. Ensures “Pars” are maintained., • Creates and manages the Catering budget while meeting budget guidelines. Prepare final budget documents with justification for the Associate Director of Food Service, Food Service Director, and CFOs approval. Required to manage the department within the approved annual Catering budget., • Prepare, costs, and distribute the function sheets, invoices for proper allocation for all special events to the various areas in Food Service and update any necessary changes as needed. Completes follow up on all catering events within 48 hours of the event with all departments involved., • Ability to discuss 2 to 3 weeks of upcoming special functions at weekly manager meetings. Information provided should include, but is not limited to, menu, number of attendees, special requests and service staff needs. Have weekly meetings with the Chefs to discuss upcoming events and ensure there is clear communication., • Develop Catering book and keep current with pricing and a variety of seasonal offerings for resident and in house selection., • Maintain cleanliness and good condition of all catering equipment. Storage areas must be clean and organized. Keep adequate inventory of utensils, small wares, and linen to meet the needs of a variety of special functions., • Keep other Food Service management team members promptly and fully informed of all matters of significance. Makes recommendations to the Food Service management team regarding catering events and dining room service affecting the service staff, residents and guests., • Required to operate/drive a golf cart for the purpose of transporting supplies around campus as needed. This may also include transporting employees, residents and/or guests when needed., • Actively engages in new employee selection, interviewing, hiring and ensuring that initial and ongoing training/orientation programs are in place., • Follows the organization’s Human Resources procedures with employee interviewing, hiring, training, coaching, delivering corrective action, evaluating performance and termination. This list is not all inclusive and you are encouraged to consult with Human Resources with any questions or concerns., • Addresses and resolves complaints and problems and coordinates with Human Resources any actions related to discipline and termination., • Develop and maintain a high level of staff morale and motivation, allowing for opportunities of learning and growth. Requirements: Required Skills/Abilities: • Extensive knowledge of event planning and catering requirements., • Extensive knowledge of food hygiene and understanding of Maricopa County Food regulations, sanitation guidelines and safety compliance., • Extensive knowledge of catering and food and beverage service in a dining environment., • Knowledge of electronic catering management systems., • Is highly proficient with Microsoft Word/Excel, Outlook and other catering software., • Excellent organization and time management skills, ability to multi-task, think creatively, and adapt to different situations., • Ability to remain calm and make quick decisions under high pressure circumstances., • Flexible to work during evenings, weekends and holidays., • Strong attention to details and meeting deadlines., • Must be able to complete training on computer and/or other devices., • Maintain competency in the position and knowledge of trade/industry advances and new technologies., • Preferably has a high school diploma or GED equivalent., • Has a minimum of three years of experience in hiring, training and overseeing service staff., • Has a minimum of three years of experience as a Catering Manager, Restaurant Manager, or similar supervisory role., • Obtains a Certified Food Protection Manager certificate in compliance with Maricopa County guidelines within 90 days of employment. If the CFPM is not obtained within the first 30 days, must obtain a Maricopa County food handlers card., • Has a current, valid driver’s license. Driving record must meet the criteria set forth by Royal Oaks’ insurance carrier., • Has current and valid Fingerprint clearance card or apply for one within 20 days of hire., • Is able to carry/lift/push/pull up to 30 pounds., • May need to operate a fire extinguisher., • Is able to assist in evacuation procedures., • Physical: kneeling, lifting/moving, carrying/transporting, walking/traversing or moving, bending, reaching forward and above shoulder level, pulling, pushing, fine manipulation (pen, using a mouse), twisting, stooping, • Cognitive: directing others, written and oral communication, work under time constraints, concentrate amid distractions, ensure accuracy of details, creativity, remember names and details, problem solve, work rapidly, examine/observe details, work within minimal errors, reason (make sense of things), • Pre-employment Drug Screening, • Criminal Background Check, • Adult Protective Services (APS) Registry Check, • Fingerprint Clearance Card, • Employment Verification, • TB Testing, • Royal Oaks is a Drug Free Workplace. Royal Oaks conducts pre-employment, random and reasonable suspicion drug testing in accordance with its drug-free workplace policy. Royal Oaks' general hiring policy does not discriminate against registered medical marijuana cardholders. However, in accordance with A.R.S. 23-493.06 Royal Oaks may decline to employ or to continue to employ persons in safety-sensitive positions based on the results of drug testing., • Get Health Benefits Fast – Medical, dental, vision benefits start the first day after the month you're hired! (Full-time only), • Employee Assistance Program (EAP) – Access to mental health support, legal counseling, financial coaching, and more through Talkspace and other resources., • Choice of Two Affordable Medical Plans – Starting as low as $66/ paycheck for employee-only coverage (Full-time only)., • On-Campus Medical Providers – Convenient healthcare options right at your workplace., • Six Annual Paid Holidays – Enjoy time off to recharge with paid holidays throughout the year., • Generous Paid Time Off (PTO) – Start accruing PTO from day one, with up to 3 weeks in your first year (Full-time only)., • Cash in Unused PTO Hours – Convert unused PTO into cash (limits and details apply)., • Volunteer Time Off (VTO) – Get 4 hours of paid VTO annually to give back to your community, without using your PTO., • Referral Bonus – Earn up to $600 for each friend you refer who gets hired – and there’s no limit to how many people you can refer!, • Scholarship Program – Receive up to $5,000 annually in tuition reimbursement to support your educational goals., • Career Growth Opportunities – We promote from within! Last year, we proudly promoted over 30 employees., • FREE Fitness Center Access – Stay healthy with on-site gym facilities or enjoy gym reimbursement up to $200 annually., • Annual Shoe Reimbursement – Get up to $40 annually for work shoes to keep you comfortable and stylish., • Uniform & Reimbursement – Uniforms provided or reimbursed for many positions., • Covered Parking – Convenient parking at no extra cost., • Employee Meal Discount – Enjoy 20% off meals while at work., • Free Starbucks Coffee – Fuel up with free Starbucks coffee anytime!, • Exclusive Employee Discount Program – Save big on travel, electronics, entertainment, and more! 2024 Senior Care's Best Places to Work from WeCare Connect 2022 ICAA NuStep Beacon Award / Top 25 'Best in Wellness' Senior Living Communities in North America Disclaimer: This job posting is intended as a general summary of duties and responsibilities. A comprehensive job description is available upon request.

Job DescriptionCompany Description Pay Range: $20 - $26 / hour For over 37 years, Senior Resource Group-SRG has been an innovator in the development and operation of senior living communities across the USA. Our experience and passion has helped us win many awards for innovative community design, excellent service and exceptional care. Job Description A Sales Coordinator is responsible for supporting the sales department and move-ins at the community. You build trust with depositors and prospects to showcase life in the community and how it can enhance well-being. This role involves completing move-in paperwork, obtaining physician orders, streamlining the move-in process, and providing exceptional support to all those moving into the community. You will partner with sales and collaborate with the community team to deliver an exceptional experience. • Lead Generation & Follow-Up, • Respond to all inbound inquiries (phone, email, web) within two hours to maximize speed-to-lead when Sales Director or Sales Counselor is unavailable., • Utilize the OneDay platform to send at least three personalized videos weekly to depositors or their families. Tours, • Schedule and lead in-person community tours when Sales Director or Sales Counselor is unavailable., • Assist in personalized "One Extra" that reflects the prospect’s interests and showcases our unique value within senior living. Events • Help organize and execute all community sales events, • Submit all catering worksheets to Dining Services Director at least two weeks before event., • Participate in each event and host a welcome table to sign in each guest and obtain contact information., • Participate in the setup and take-down of events. Move-in Expectations, • Set up and schedule move-in paperwork through August Health for all new depositors into the community., • Complete walk-through with team members to ensure rooms are ready for financial possession., • Ensure that all move in paperwork and physician orders are completed before move in., • Set up a welcome basket and orientation for all new residents who move into the community, • Bring the New Resident Manager Checklist and report on status at stand-up daily to ensure all residents have a timely onboarding experience. Schedule, • This position is either a Tuesday-Saturday or a Sunday-Thursday position, depending on current schedules at the community., • Perform other duties as assigned. Qualifications, • Excellent verbal, problem-solving, and written communication skills., • Excellent interpersonal and customer service skills., • Excellent organizational skills and attention to detail., • Comfortable with ambiguity; can extract relevant components from complex situations to connect the dots, make sound decisions, and work with minimal direction., • Understand the sales function and assigned community and make recommendations as business needs evolve., • Excellent time management skills with a proven ability to meet deadlines and maintain consistent and regular attendance., • Consistently uphold an overall professional appearance, demeanor, and conduct., • Proficient with Microsoft Office, customer relationship management (CRM) software, and other business-related software., • Minimum High School Diploma or GED. Prior customer service experience in the customer-facing industry. While performing the duties of this job, the employee is regularly required to talk or listen. The employee is frequently required to sit, use hands to finger, handle, or feel, and reach with hands and arms. The employee is occasionally required to stand, walk, climb, or balance. The employee must occasionally lift and/or move up to 50 pounds. Additional Information Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

Job Description Position Title: CHEF MANAGER - GLENDALE, AZ Salary: $75,000 Krafted Kitchen Collection, a proud member of the Compass Group family, is where culinary innovation meets elevated experiences. Our curated suite of branded solutions is designed to stand alone or seamlessly complement existing food services, enhancing workplaces, hospitals, senior living communities, academic institutions, and cultural centers. At Krafted, we're not just serving food—we're creating environments that drive productivity and build community. Our strength lies in our people—go-getters backed by bold creativity, deep industry knowledge, and a healthy dose of “let’s do this.” With a portfolio that includes both fully-owned brands and exclusive strategic partners, we deliver one-of-a-kind dining solutions with precision and personality. Our portfolio includes: • Foodworks: A local-first dining platform that partners with independent restaurants to bring authentic, diverse flavors to onsite dining, creating community through food., • Catering By Design: A luxury, full-service catering and event design company that meticulously curates every detail—from menu to décor—to deliver unforgettable events., • Virtual Café: A tech-enabled dining solution offering customizable, kitchen-free food experiences, ideal for modern, flexible work environments., • EAT Club: A personalized lunch delivery service that brings individually packaged meals to the workplace, combining variety, quality, and convenience. Join us at Krafted Kitchen Collection, where your creativity and fresh perspective will be the driving force that propels us to new heights. Let's craft something extraordinary together. Job Summary This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Possesses a passion for sustainability Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to Krafted Kitchen Collection today! Krafted Kitchen Collection is a division of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at Krafted Kitchen Collection are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Krafted Kitchen Collection maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER • Competitive wages, training, and growth opportunities., • Early access to paycheck (pay on demand)., • Health, Dental, Vision, and Life Insurance., • Paid Vacation, Holidays, and Sick Leave., • 401K with company match., • Free meals at work., • Employee Assistance Program. Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors. KEY RESPONSIBILITIES • Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget., • Ensure resident satisfaction through a top-notch dining experience., • Direct and manage all back- and front-of-the-house staff., • Maintain all departmental documentation according to state and federal regulations., • Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions., • Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary., • Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff., • Cover shifts resulting from call-offs., • Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines., • Ensure proper handling and storage of cleaning supplies and chemicals., • Maintain a professional appearance., • Aid in all kitchen operations as needed. Requirements: CANDIDATE QUALIFICATIONS Education and certificates: • High School Diploma or equivalent., • Culinary education is preferred, or an equivalent combination of experience and education is required., • At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch., • At least one (1) year of supervisory experience is preferred., • Knowledge of kitchen equipment and knife handling skills., • Knowledge of dietary restrictions and meal modifications for seniors is a plus., • Proficiency in preparing a variety of meals, including large-batch cooking., • Creative culinary and prep skills are a plus., • Previous experience in senior living, healthcare, or hospitality settings is highly desirable., • Availability to work flexible shifts, including weekends and holidays.

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

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

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

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

Job Description Position: General Manager – Culinary /Sportsman's Park at State Farm Stadium - Full Time/Exempt Reports to: SVP, Fan Experience & Operations Background: BetMGM Sportsbook is a first-of-its-kind venue, located directly across from State Farm Stadium, combining the energy of a state-of-the-art sportsbook with the service and hospitality of a world-class sports bar and grill. Spanning 17,000 square feet, the venue features a 265-square-foot video wall, more than 35 high-definition TVs, and both indoor and outdoor dining spaces. Heritage at Sportsman's Park is a versatile, multi-level event venue, located directly across from State Farm Stadium, offering dynamic indoor and outdoor spaces tailored to a wide range of occasions. Its flexible layout across three floors makes it easy for clients to shape the ambiance and flow of their event. Operated by Craft Culinary Concepts, a leader in hospitality affiliated with the Arizona Cardinals, these locations are designed to deliver unforgettable guest experiences in a high-energy, dynamic environment. Job Summary: The General Manager (GM) is responsible for all aspects of culinary operations at Sportsman's Park, including leadership of the front-of-house team, coordination with back-of-house, client and partner management, and financial performance. This role requires a strategic operator who excels at people management, guest experience, financial acumen, and maintaining high operational standards in a high-volume, fast-paced environment. Primary Job Duties: • Lead, train, and coach all front-of-house staff and managers, fostering a high performance, guest focused culture, • Oversee recruitment, onboarding, scheduling, and performance reviews, • Ensure staff certifications (food handler, liquor) are maintained and compliance is upheld, • Promote continuous learning, mentorship, and professional development opportunities, • Uphold and model company standards of professionalism, service, and integrity, • Anticipate and respond to guest needs, ensuring exceptional hospitality at every interaction, • Maintain cleanliness and service standards throughout the venue, • Resolve guest and employee concerns promptly and professionally, • Ensure all opening, operating, and closing procedures are executed to standard, • Manage day-to-day front-of-house operations, ensuring efficiency, safety, and consistency, • Oversee POS systems (including executive-level functions and Square management), inventory, and purchasing platforms, • Ensure all mechanical and operational systems are maintained and compliant with federal, state, and local regulations, • Monitor venue conditions and coordinate maintenance, cleaning, and repairs as needed, • Maintain compliance with health, safety, sanitation, and alcohol service standards, • Oversee budgeting, forecasting, labor control, and all P&L items to meet or exceed financial goals, • Track sales and provide event/activity reporting to internal stakeholders, • Responsible for purchasing, vendor management, and cost controls to ensure profitability, • Align menu offerings and pricing in coordination with the Executive Chef and clients, • Drive business development efforts including marketing, outreach, social media, and promotional events, • Serve as liaison with venue partners including Insignia Event Services, Craft Stadium, and third-party clients, • Negotiate and manage event contracts, coordinate private events, and ensure successful execution, • Attend and lead meetings, trainings, pre-service huddles, and client-facing events, • Bachelor's degree in Business Administration and/or Hotel & Restaurant Management or equivalent experience, • Minimum 5 years' experience in a management role within a full-service, moderate to high-volume restaurant or venue, • Must be able to obtain and maintain a Liquor Agent Certificate, • Extensive knowledge of food & beverage operations, including bar, concessions, and/or catering, • Strong leadership, communication, and interpersonal skills with the ability to motivate teams, • Financial acumen and proficiency with budgeting, labor control, P&L oversight, • Familiarity with operational systems including POS, payroll, inventory, and scheduling tools, • High attention to detail, strong organizational skills, and ability to thrive in a fast-paced, dynamic environment, • Must be able to work flexible hours, including evenings, weekends, holidays, and event days, • Physical requirements include the ability to lift up to 50 lbs., stand for extended periods, and perform tasks requiring repetitive motion

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