Trabajos dishwasher en Chandler, ArizonaCrear alertas

Are you passionate about serving seniors? Do you want to be part of team that strives to create experiences that celebrate our seniors? Clearwater Agritopia is a premier luxury senior living community in Gilbert, AZ and is looking for full-time and part-time Dishwashers to join the team! Clearwater Living associates enjoy great benefits: • Excellent benefits, • 401(k)contributions, • Paid Vacation and Sick leave, • Exciting opportunities to grow, • Dynamic and fast paced environment, • Culture of people first and service always The Dishwasher transports, sanitizes and cleans all dishes and utensils after meal times, breaking down kitchen for clean up, and assisting in other dining/kitchen duties as assigned and in accordance with all company policies and procedures. Available Shifts: Full-time OR Part-time (Mornings) Responsibilities • Prepares, cleans and organizes dish storage and washing areas in accordance with all community safety and department policies and procedures, • Washes all dishes, eating utensils, cooking tools as needed ensuring all items are properly sanitized and stored, • Ensures the sanitation levels of the dish machine and sinks are within the required range by utilizing the correct test strips, • Ensures that the water is at the correct temperature to ensure optimum cleaning, rinsing and sanitizing, • Maintain daily records of temperature and level of sanitizer logs, • Transports food as needed, ensuring that the correct temps are maintained during transportation, and returning cart to kitchen in a timely manner, • Ensures proper cleaning supplies are in inventory and properly used - notifies supervisor when new supplies need ordered, • Minimize waste and ensure proper use of equipment at all times, • Comply with Clearwater Living standards and regulations to encourage safe and efficient operations, • Display a positive and professional image through actions and maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and name tag when working, • Represent the Clearwater Living principles and core values on a daily basis, • Perform other duties and tasks as assigned or required Qualifications • High School Diploma or GED preferred, • Experience in restaurant or food services operations preferred, • Background clearances as required by government regulations, • Must meet health requirements, including TB Clearwater Living is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. #AC1

Paid Time Off (PTO) - must meet the minimum hourly requirements. At First Watch we have an appreciation for Dishwashers that goes beyond sparkling utensils and organized fact we would be a mess without them both literally & figuratively. Does this sound like you Our Dishwashers (just to name a

Paid Time Off (PTO) after 1 year of employment. Torchys Family Foundation supports our fellow Team Members in times of need and crisis. Maintain the three-compartment sink with proper chemical dilution and ensure dishwashing areas are clean.

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

Job DescriptionDescription: NALS Apartment Homes believes that an apartment is not simply a place to live, but a place to call home. We embrace opportunities for personal and professional growth, and encourage our employees to share their unique skills, local knowledge, and professional expertise. Our team is the single most important ingredient to our success, and we seek to foster a work environment as welcoming as our apartment communities. You will be challenged to take on work that upholds this mission and grow as a person, all while helping families build a place, they call home! We are looking to add a reliable housekeeper to our team at Waterford at Superstition Springs Apartments. Benefits and Perks • Starting compensation: $18 - $19 an hour, • 30% employee rent discount, • 10+ days of paid time off in your first year of employment, • Comprehensive benefits package including medical, dental, vision, life and disability insurance, • 401(k) with generous employer match, • Employee assistance program, • Wellness program, • Referral program, • Continued training and certification programs available, • Along with tons of other great benefits and amazing perks! As a Housekeeper you will be responsible for making sure all make-readies, office and common areas are prepared and the overall appearance of the property is the best it can be. • Clean and dust the office, clubhouse, laundry facility, barbecue grills and all common areas daily in the morning, • Prepare coffee and other refreshments for the opening of the office, • Clean all model apartments on a weekly basis, • Water any plants that are outside the model entrance twice a week or as needed, • Clean the apartment units, including, but not limited to, vacuum, clean floors, blinds, switch plates, mirrors, storage closet area, windowsills and doors. In the kitchen, clean the stove, refrigerator, dishwasher, sink, counter tops, cabinets, and floors. In the bathrooms, clean tile, walls of shower, toilet, sink, mirrors, and floors, • Ensure all make-readies are cleaned properly and promptly, • Perform additional duties, responsibilities or projects as assignedRequirements: Knowledge/Experience • Minimum 1 year of experience in same or related field, • Working inside and outside, in all types of weather, • Medium to heavy work, requiring prolonged or repeated standing, walking, climbing, stooping, kneeling, and crouching, with frequent lifting and carrying of up to 25 lbs., • Good hand and eye coordination is essential, including the ability to ascend and descend ladders and stairs, and perform repetitive/continuous tasks according to set procedures and sequences, • 40-hour work week This career position is a great opportunity for someone who is seeking longevity. To learn more about our communities and team culture, follow us on Facebook and Instagram.

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

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

Job Description Hours and Days Cooks needed: Variety of work hours available Essential Function: Preparing high quality food items for our members and guests in a timely manner while practicing safe food handling practices and maintaining a clean and safe food preparation environment. General responsibilities include: • Preparing sufficient quantities of food for the meal period as dictated by the prep list and communicated business needs., • Checking quality of product for all items., • Advising dining room supervisor of any out-of-stock items before the meal period., • Prepare tickets for dining room customers as quickly as possible while maintaining quality presentation standards and appropriate service temperatures., • Cleaning all equipment and work area throughout the shift and clean and sanitize at the end of your shift., • Assist dishwasher if necessary., • Operate all kitchen equipment and utensils in a safe and appropriate manner., • Prepare all food items in accordance with the specified health standards set by the Maricopa Environmental Health Department., • Store and restock all food items according to specified health standards set by the Maricopa Environmental Health Department., • Follow all food and chemical handling safety rules., • Wear appropriate and specified food handlers attire. Physical and operational demands: • Ability to safely lift up to 50 lbs, • Ability to stand for long periods of time, • Ability to operate and utilize all kitchen equipment and utensils in a safe and effective manner, • Ability to prepare multiple items at the same time in a fast paced stressful environment while maintaining a positive professional demeanor, • Ability to communicate positively, effectively and professionally with supervisors, guests and co-workers, • Hold a current Maricopa County Food Handler’s Card. This description is a general overview of the above position and duties may be added or deleted at the discretion of the Executive Chef, General Manager or Food and Beverage Manager. Benefits:: Fulltime: Holiday pay, vacation, personal time off/sick, medical, dental, vision, life, short-termed disability, supplement insurance; 401k to include employer match: Parttime: Earned Paid Sick Time: All – free state of the art fitness center, tennis, pickleball, swimming pools, etc. – discounted golf and more!

Cook 2IronOaks at Sun Lakes, comprised of two interconnected neighborhoods - Ironwood and Oakwood - is among the most desirable retirement destinations in the Valley thanks to its combination of mature landscape, diverse amenities, and in-town location. The community features two fabulous clubhouses, 45 holes of golf, fitness, tennis & pickleball, softball, pools, trails, and much more.Where: Located in towns of Chandler & Sun Lakes, ArizonaPay: $18-$20 per hourBenefits:New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.Full-Time team members are eligible for 7 paid holidays annually.Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.Position OverviewThe Cook 2 is a member of the Food & Beverage Team and is responsible for food preparation, cooking, and serving. This position reports to the Kitchen Manager or Executive Chef.Key ResponsibilitiesWork and master one kitchen station; accepts responsibility for personal decisions and actions.Ensure superior standards of service meet the requirements of guests and employees.Proactive in exceeding guest satisfaction. At times it may be necessary to investigate, quickly respond to, and resolve challenges from guests or employees.Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.Familiar with food preparation, cooking, and serving techniques; must be able to read cooking instructions.Wash, peel, cut, and shred vegetables and fruits to prepare them for use.Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.Other duties and responsibilities may be assigned.Personal AttributesMust be highly customer oriented and responsive with high need for closure.Able to work under pressure and balance multiple priorities and assignments.Strong team-building skills including the ability to lead, cooperate, and motivate.Must be role model and able to live our BlueStar core values:Honesty and IntegrityRespect for the IndividualTeamworkCompetitive SpiritMinimum Requirements / Qualifications / SkillsHigh School diploma preferred, or the equivalent combination of education and professional experience.Minimum of two years' cooking experience in commercial kitchen.Current Food Handlers card.Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.Ability to speak effectively before groups of customers or team members.Ability to think, work, solve practical problems, and make independent decisions, based on sound judgment.Must demonstrate initiative and accept responsibility for decisions and actions.Must be self-motivated, proactive, and a team player.Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.This position requires a flexible schedule to include evenings and weekends.Work EnvironmentThis position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.Physical DemandsThe physical demands described here are representative of those an employee encounters while performing the essential functions of this job.While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.BlueStar Resort & Golf is an Equal Opportunity Employer

Housekeeper Position at Waterford at Superstition Springs ApartmentsNALS Apartment Homes believes that an apartment is not simply a place to live, but a place to call home. We embrace opportunities for personal and professional growth, and encourage our employees to share their unique skills, local knowledge, and professional expertise. Our team is the single most important ingredient to our success, and we seek to foster a work environment as welcoming as our apartment communities. You will be challenged to take on work that upholds this mission and grow as a person, all while helping families build a place, they call home!We are looking to add a reliable housekeeper to our team at Waterford at Superstition Springs Apartments.Benefits and PerksStarting compensation: $18 - $19 an hour30% employee rent discount10+ days of paid time off in your first year of employmentComprehensive benefits package including medical, dental, vision, life and disability insurance401(k) with generous employer matchEmployee assistance programWellness programReferral programContinued training and certification programs availableAlong with tons of other great benefits and amazing perks!As a Housekeeper you will be responsible for making sure all make-readies, office and common areas are prepared and the overall appearance of the property is the best it can be.Clean and dust the office, clubhouse, laundry facility, barbecue grills and all common areas daily in the morningPrepare coffee and other refreshments for the opening of the officeClean all model apartments on a weekly basisWater any plants that are outside the model entrance twice a week or as neededClean the apartment units, including, but not limited to, vacuum, clean floors, blinds, switch plates, mirrors, storage closet area, windowsills and doors. In the kitchen, clean the stove, refrigerator, dishwasher, sink, counter tops, cabinets, and floors. In the bathrooms, clean tile, walls of shower, toilet, sink, mirrors, and floorsEnsure all make-readies are cleaned properly and promptlyPerform additional duties, responsibilities or projects as assignedRequirementsKnowledge/ExperienceMinimum 1 year of experience in same or related fieldWorking inside and outside, in all types of weatherMedium to heavy work, requiring prolonged or repeated standing, walking, climbing, stooping, kneeling, and crouching, with frequent lifting and carrying of up to 25 lbs.Good hand and eye coordination is essential, including the ability to ascend and descend ladders and stairs, and perform repetitive/continuous tasks according to set procedures and sequences40-hour work weekThis career position is a great opportunity for someone who is seeking longevity.

Golden Corral - JobID: 100-170738935 [Busser / Porter / Cleaner] As a Dishwasher at Golden Corral, you'll: Provide clean, sparkling silverware and dishes to the guest; Clean the inside of the restaurant to provide a pleasant, safe environment for guests and Co-workers; Clean around the outside of th

Longhorn Steakhouse - 1434 South Alma School Road - Responsibilities: Cleaning dishes, utensils, glassware, pots, and pans; Assisting in maintaining a clean restaurant; Stocking supplies for our service and culinary team; Shift meals – sides, salads, soups and more!.

Outback Steakhouse - 1860 East McKellips Road - Responsibilities: Maintaining organization and flow, while washing dishes and utensils; Practicing food safety and sanitation; Restocking kitchen and cook line as needed throughout the shift; General cleaning of the restaurant; Pace and organization of

Topgolf - - Responsibilities: Wash dishes, glassware, pots and pans; Maintain clean and orderly kitchen areas; Sweep/mop floors and empty trash; Sort and remove trash for pickup; Assist unloading deliveries.

Cracker Barrel - - Responsibilities: Keep pots, pans, forks, and plates spotless; Assist with dishwashing and kitchen cleanliness; Stay organized and move with purpose; Team-first mindset; Support that keeps kitchen running smoothly.

Red Lobster - 1403 South Alma School Road - Responsibilities: Cleaning and maintaining all areas of the restaurant; Cleaning and sanitizing all dishware, flatware, glassware, pots, pans and cooking utensils; Operate the dishwasher and other equipment; Emptying trash in the kitchen and other areas; S

Chilis - 1637 South Stapley Drive - Responsibilities: Wash and clean tableware, pots, pans, and cooking equipment; Keep dish room and equipment clean and organized; Work quickly to keep up with the pace of the restaurant and team; Requires some shifts on weekends and holidays; Contribute to maintain

BJ's Restaurant & Brewhouse - - Responsibilities: Wash, clean, and store dishes pots, pans, cooking equipment, utensils, and containers; Keep the dish room, station, and equipment clean and organized; Set up the dish machine and inspect and test sanitizer for proper temperature or chemical mix.

Golden Nugget - - Responsibilities: Wash dishes and sanitize kitchenware; Maintain cleanliness of dishes station; Assist with kitchen sanitation and organization.

Earl Enterprise - 1730 South Val Vista Drive - Responsibilities: Clean all kitchen and service wares; Set up, maintain, clean, and organize the dish area; Operate the dish machine in a safe and efficient manner; Assist with the cleaning and maintenance of the kitchen; Follow all safety and sanitatio

Village Inn - - Responsibilities: Clean and sanitize dishware to sparkling standards; Maintain a clean and organized workstation; Adhere to safety and sanitation protocols; Support kitchen staff with dishwashing and related tasks; Assist with other duties as needed to ensure smooth kitchen operatio

Buffalo Wild Wings - 970 South Gilbert Road - Responsibilities: Maintain a clean dining area by clearing tables and washing dishes during shifts.

Compass Group - 4500 South Dobson Road - Responsibilities: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition; Washes dishes by hand or in dishwashing machine; Polishes silver using appropriate equipment; Ensure safety and sanitation st

Chilis - 6648 East McKellips Road - Responsibilities: Wash and clean tableware, pots, pans, and cooking equipment; Keep dish room and equipment clean and organized; Work quickly to keep up with restaurant pace; Assist with weekend and holiday shifts; Contribute to safe, welcoming environment.

Chilis - 5016 South Power Road - Responsibilities: Wash and clean tableware, pots, pans, and cooking equipment; Keep dish room and equipment clean and organized; Work quickly to keep up with the pace of the restaurant and team; Contribute to maintaining a safe and welcoming environment.

Chilis - 1025 North Dobson Road - Responsibilities: Wash and clean tableware, pots, pans, and cooking equipment; Keep dish room and equipment clean and organized; Work quickly to keep up with the pace of the restaurant; Requires some shifts on weekends and holidays; Contribute to maintaining a safe

Stellar Senior Living - 3675 South Rome Street - Responsibilities: Remove soiled dishes and utensils; Buss tables and reset dining areas; Restock items and assist cook stations; Clean appliances and machines; Sweep and mop floors.

Chilis - 3015 West Chandler Boulevard - Responsibilities: Wash and clean tableware, pots, pans, and cooking equipment; Keep dish room and equipment clean and organized; Work quickly to keep up with the pace of the restaurant; Requires some shifts on weekends and holidays; Contribute to maintaining a

First Watch Restaurants - 111 W University Dr [Busser / Porter / Cleaning] As a Dishwasher at First Watch, you'll: Quickly and efficiently clean all dishes, glassware, and silverware per procedures; Empty trash receptacles; Perform end-of-the-day clean-up responsibilities; Handle other assigned task

Cogir Senior Living - 580 South Gilbert Road - Responsibilities: Wash and sanitize dishes and kitchenware; Maintain cleanliness of the dishwashing area; Assist kitchen staff and replenish supplies; Dispose of trash and waste; keep area organized; Clean and sanitize surfaces and equipment.

Olive Garden - - Responsibilities: Clean and sanitize plates, glassware, utensils; Clean and sanitize guest and team member touch points; Maintain cleanliness of restaurant; Deliver a great guest experience; Assist in maintaining safety and sanitation practices.

Twin Peaks - 2050 East Rio Salado Parkway - Responsibilities: Wash dishes and clean cookware; Maintain cleanliness of dishwashing area; Assist kitchen staff with basic prep; Comply with food safety and sanitation standards; Handle dirty dishes and restock supplies.

Dave & Busters - - Responsibilities: Wash and sanitize dishes and utensils; Maintain clean, organized dish areas; Assist with prep and banquet items as needed; Follow safety and sanitation policies; Assist with line maintenance and cleaning duties.

Main Event Entertainment - - Responsibilities: Clean, sanitize, and store dishware and kitchenware; Operate kitchen equipment safely; Maintain trash and cleaning of mats and floors; Assist with line maintenance and prep as needed; Ensure safety and sanitation policies are followed.

Banner Health - 1900 North Higley Road - Responsibilities: Sets up work station and prepares all assigned foods and nourishments in the correct quantities, following established procedures, portion control and food quality standards. Maintains par levels of foods and/or supplies in assigned areas, o

Job Description Earn up to $ 15.16 hour plus tips! Stop in for an in-person interview from 2-4:30 PM daily! Ask for the manager. Cafe Rio is looking to hire energetic Team Members to join our #caferiofamily. We have various level positions available: line cook, prep cook, dishwasher, cashier, and Assistant Management positions are also available! Serving Up Fresh Opportunities! • Fun, fast-paced work environment, • 30+ hours per week, • Part-Time and Full-Time available, • Health benefits are available for all employees after 90 days of employment, • FREE MEALS on shifts, • 401k with company match $ for $, • Growth opportunities/opportunities for advancement Piqued your interest? We would love to meet you, so apply today! Cafe Rio is an Equal Opportunity Employer and participates in E-Verify We use eVerify to confirm U.S. Employment eligibility.

Job Description Are you looking for a fun and rewarding position at one of the most scenic properties in Arizona? Are you a go-getter who enjoys the outdoors and loves people? We have just the job for you! You will be working hands-on with guests and team members to provide an excellent dining experience, setting up our dining venues. You will help serve guests from a buffet or serve plated dinners, serve drinks, and make sure our guests have everything they need. You will work closely with the kitchen team and head chef to ensure flawless experiences for our guests and are personable and engaging. Shifts vary depending on business needs. This role does require weekend availability as we are a 7-day-a-week operation. What will you be doing? • Welcoming and seating guests comfortably in the dining room or outdoor seating, • Collaborating with the kitchen and bar staff, • Memorizing the daily menu and recommending appetizers, meals, and drinks, • Delivering a memorable dining experience by resolving all possible issues promptly, • Setting tables and rearranging the dining area to accommodate larger groups and preparing the restaurant for special events, • Assisting with the tidying of tables, clearing leftovers, and keeping the dining area neat and pleasant, • Assisting with cleaning dishes and operating commercial dishwasher, • Ensuring cooking utensils and kitchen area are cleaned after closing to comply with state regulations Qualifications • Prior serving experience is preferred but not required, • Needs to have reliable transportation, • Able to lift 20 lbs. or more, • Able to sometimes work outside in Arizona weather conditions Additional Information What Saguaro Lake Ranch Offers • Beautiful Facility and breathtaking setting, • Company Sponsored Events (E.g. Christmas Party, Annual Team Member Retreat), • The Most Amazing Coworkers Around, • Free access to the Ranch’s activities such as Kayaking, paddleboarding, and other lake/river activities based upon availability, • Great work/life balance, • Career Development Pathways, • Health Benefits, Paid Time Off, 401k with Full Time Employment, • And much more! Saguaro Lake Ranch deeply values diversity and what it brings to our communities and our organization. Everyone is welcome here, regardless of how you look, your physical abilities, where you come from, when you were born, what you believe in, how you identify, who you love, how you think, and whether or not you have served. We seek to create a culture where each person feels heard, supported, and engaged in a positive, empathetic way. All your information will be kept confidential according to EEO guidelines. \nCompany Description We are a historic guest ranch built in 1930 with a long tradition in showing guests from all over the world a little of the Old West. Sitting on the banks of the Salt River and in the shadows of the Goldfield Mountains, the ranch is located just 40 minutes northeast of Phoenix in the Tonto National Forest. The ranch has been owned by the same family for nearly 75 years. Our 20 cabins have a rustic charm, each with their own bathrooms and yet purposefully lacking televisions or phones. Our main lodge is stunning with a four-sided fireplace in the living room and a real Saguaro cactus skeleton in the center of our dining room where we serve delicious meals made from scratch. Guests take part in a number of activities including horseback riding, hiking, kayaking, swimming in the pool, relaxing on their porch, or playing any number of games on the lawn. We are a small Bed & Breakfast guest lodge along the lower Salt River with a distinct southwestern atmosphere. Along with our bed and breakfast guests, we also welcome corporate meetings, schools, weddings, and private family groups where we can serve all meals during their stay. With 20 guest cabins, we can accommodate up to about 60 guests depending on the dynamics of the group. We offer horseback riding from Oct to May each year. To beat the heat, we offer kayaking, paddle boarding, and tubing in the summer months on the Lower Salt River, and kayaking on Saguaro Lake in the fall / winter and early spring. We encourage all of our employees to enjoy these experiences on their time off and offer employee discounts to do so. Just some of the perks of working at this lovely hidden gem in Mesa, AZ. The Ranch is a truly special place and we are looking for a special person to fill this position! We are a historic guest ranch built in 1930 with a long tradition in showing guests from all over the world a little of the Old West. Sitting on the banks of the Salt River and in the shadows of the Goldfield Mountains, the ranch is located just 40 minutes northeast of Phoenix in the Tonto National Forest. The ranch has been owned by the same family for nearly 75 years.\r\n\r\nOur 20 cabins have a rustic charm, each with their own bathrooms and yet purposefully lacking televisions or phones. Our main lodge is stunning with a four-sided fireplace in the living room and a real Saguaro cactus skeleton in the center of our dining room where we serve delicious meals made from scratch. Guests take part in a number of activities including horseback riding, hiking, kayaking, swimming in the pool, relaxing on their porch, or playing any number of games on the lawn.\r\n\r\nWe are a small Bed & Breakfast guest lodge along the lower Salt River with a distinct southwestern atmosphere. Along with our bed and breakfast guests, we also welcome corporate meetings, schools, weddings, and private family groups where we can serve all meals during their stay. With 20 guest cabins, we can accommodate up to about 60 guests depending on the dynamics of the group.\r\n\r\nWe offer horseback riding from Oct to May each year. To beat the heat, we offer kayaking, paddle boarding, and tubing in the summer months on the Lower Salt River, and kayaking on Saguaro Lake in the fall / winter and early spring. We encourage all of our employees to enjoy these experiences on their time off and offer employee discounts to do so. Just some of the perks of working at this lovely hidden gem in Mesa, AZ. The Ranch is a truly special place and we are looking for a special person to fill this position!

Cook 3The Cook 3 is a member of the Food & Beverage Team and is responsible for food preparation, cooking, and serving. This position reports to the Kitchen Manager or Executive Chef.Key responsibilities include working and mastering all kitchen stations, ensuring superior standards of service meet the requirements of guests and employees, proactively exceeding guest satisfaction, following cleaning schedules to ensure a clean and sanitary environment, and familiar with food preparation, cooking, and serving techniques.Personal attributes include being highly customer oriented and responsive with a high need for closure, able to work under pressure and balance multiple priorities and assignments, strong team-building skills including the ability to lead, cooperate, and motivate, and a role model who lives our BlueStar core values: Honesty and Integrity, Respect for the Individual, Teamwork, Competitive Spirit.Minimum requirements/qualifications/skills include a high school diploma preferred, or the equivalent combination of education and professional experience, minimum of three years' cooking experience in a commercial kitchen, current Food Handlers card, ability to read and interpret documents, ability to speak effectively before groups, ability to think, work, solve practical problems, and make independent decisions, must demonstrate initiative and accept responsibility for decisions and actions, must be self-motivated, proactive, and a team player, must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected, and this position requires a flexible schedule to include evenings and weekends.Work environment includes operating in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles.Physical demands include speaking and hearing, sitting, standing and walking for the duration of a work shift, bending, kneeling or stooping, using hands to fingers, handle or feel, and reaching with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.BlueStar Resort & Golf is an equal opportunity employer.

Catering CookFormed in 1988, Cal-Am Properties, Inc. is one of the largest privately held operators of RV resorts, manufactured home communities, and apartment communities in the United States. Through teamwork and dedication, our staff is valued as an important component of our total success. Everyone at Cal-Am is continually working today for tomorrow's lifestyle ensuring those we serve have an unparalleled experience of the highest quality.The Catering Cook will be responsible for preparing and cooking a wide range of foods, ensuring that they are of high quality and presented attractively. You will work closely with the executive chef and other team members to ensure that all orders are completed on time and to the satisfaction of our residents. Compensation: $25.00 HourlyGeneral AccountabilitiesPrepare and cook a variety of foods for large events.Follow recipes and prepare food to a high quality standard.Monitor food stock and order supplies as needed.Prepare ingredients, including chopping and slicing meat and vegetables.Collaborate with other team members of the catering team to ensure that orders are completed efficiently and to a high standard.Ensure all food items are properly labeled and stored.Ensure compliance with health and safety regulations and standardsWork EnvironmentThis job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Best Pizza & Brew Team MemberWe are looking for people to join the Best Pizza & Brew Team! If you enjoy preparing delicious food, providing great customer service in a cool environment, and love pizza - we want to meet you! We offer competitive pay, employee discounts, and a great team environment.About the RoleUnder the direction of the General and Kitchen Manager, the Kitchen Staff member works to create an exceptional culinary experience for Best Pizza and Brew guests through preparation, cooking, and food presentation. Employees will execute the key tasks for the given position assignment they have for the shift and will help their teammates in other assignments as needed. Successful employees place a priority on having a strong work ethic and thrive in a fast-paced environment.Essential DutiesBelow is a breakdown of essential Kitchen Team Member duties:The Kitchen Staff's primary responsibilities include baking pizza and preparing related ingredients, such as preparing dough, making fresh sauce, chopping toppings such as meats and vegetable, and baking the pizzas.Prepares batches of food that are cooked to order or kept warm until ordered and sold; this may include any food item on the menu like custom and standard pizzas as well as appetizers and sides.Operates large-volume cooking equipment such as griddles, grills, or deep fryers.Prepares and cooks food according to instructions provided on food order slips or through verbal directions; verifies the quality and quantity of all orders.Multitasks by cooking several different orders at once, ensuring that all items are prepared in accordance with customer instructions.Ensures all dishes and utensils for the restaurant are washed and sanitized to keep up with business levels.In charge of monitoring food inventory, cleaning the cooking station, sterilizing equipment, and replacing supplies as needed.Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.All employees are expected to follow proper cleaning and handwashing standards. Additional duties and projects, such as deep cleaning tasks, will be assigned as needed.RequirementsPrevious kitchen experience in a fast-paced restaurant setting. Experience as a pizza maker is a plus.Possess a service-oriented mindset with a desire to deliver the highest quality food while helping the team.Clear and effective communication skills.Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.Previous experience working in the hospitality and service industry is a plus.Ability to stay organized, prioritize work, and ensure timely task completion in a busy, fast-paced, and often changing environment.Possess and maintain all appropriate certifications (i.e. Food Handlers Card, LEAD Training, etc.).Weekend, evening, and holiday availability is a must for this position.Working Environment and Physical RequirementsThe primary working environment is a busy restaurant setting. Employees in this environment will be exposed to many types of hazards including but not limited to heavy objects, cooking equipment, wet surfaces, hot surfaces, and crowded spaces. Employees working in hazardous areas are required to comply with all applicable safety provisions.Employees will need to walk, stand, lift, push, bend, and stoop, with many of these actions happening simultaneously. Use of hands to grasp, hold, and handle various kitchen utensils. Visually identify various food items, read labels and recipes. Follow verbal and written direction.Additional InformationThis is a part-time position.A current Food Handler Card is required for all staff. If one is not available upon hire, the employee will be given 30 days to secure and present the card. Visit the Arizona Food Handlers for more information and a list of options to obtain a card.Restaurant hours: 11am - 9pm, Sunday - Thursday. 10am - 10pm, Fridays and Saturdays.Kitchen Team employees are eligible to participate in the restaurant tip-pool after their training period ends.

Cafe Rio Team Member OpportunityEarn up to $15.16 hour plus tips!Stop in for an in-person interview from 2-4:30 PM daily! Ask for the manager.Cafe Rio is looking to hire energetic team members to join our #caferiofamily.We have various level positions available: line cook, prep cook, dishwasher, cashier, and assistant management positions are also available!Serving up fresh opportunities!Fun, fast-paced work environment30+ hours per weekPart-time and full-time availableHealth benefits are available for all employees after 90 days of employmentFree meals on shifts401k with company match $ for $Growth opportunities/opportunities for advancementPiqued your interest? We would love to meet you, so apply today!Cafe Rio is an equal opportunity employer and participates in E-Verify.

Kitchen Utility / Prep CookSomeburros authentic Mexican family restaurant is looking to hire a full-time or part-time Kitchen Utility / Prep Cook for our Family Kitchen. Do you have a love for great food and thrive in a fast-paced environment? Would you like to work in a fun family environment that radiates warmth? If so, please read on!This entry-level position earns $16.00 - $18.00/hour, depending on experience, plus pooled tips (approximately $2 more per hour). We also offer our valued employees discounted meals and caterings. Full-time employees are also eligible for medical insurance and a 401(k) plan.Family-owned and -operated since 1986, our fast-casual Mexican restaurant with multiple locations in Arizona uses family recipes. Every dish on the menu tells the unique story of the Vasquez family and their first restaurant, "Poncho's," which opened in South Phoenix in 1972, showcasing the family's signature, time-tested recipes for authentic Sonoran-style Mexican Food. Slow-cooked meats, delicate sauces, fresh chili peppers, seasonal vegetables, and homemade salsas wrapped in warm handmade tortillas proved a hit from the very beginning. We value authenticity, hard work, community involvement, family, teamwork, growth, opportunity, and excellence in hospitality.We consider our staff to be members of the Someburros family. We offer competitive pay, excellent benefits, opportunities for advancement, and a warm, friendly work environment.A Day In The Life Of A Kitchen Utility / Prep CookAs a Kitchen Utility / Prep Cook, you arrive each day determined to ensure that every meal that leaves our kitchen lives up to our standards of quality. As a prep cook, you portion and prep food according to our family recipes to ensure consistency, making sure food items are properly stored and rotated. You maintain the cleanliness of food prep areas at all times and follow food sanitation standards to the letter. As a dishwasher and utility team member you will be responsible for helping with cleaning duties, organizing kitchen and warehouse, as well as learning to prep food as you grow.QualificationsAbility to be on your feet for a full shift in a fast-paced kitchen environment.Experience is preferred but not required.A great personality, work ethic, and willingness to learn are an absolute must to join our family!Full-time or part-time work scheduleWork schedules vary.Ready To Join Our Team?We understand your time is valuable and that is why we have a very quick and easy application process. If you feel that you would be right for this entry-level restaurant job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you!Location: 85286

Dishwasher PositionIronOaks at Sun Lakes, comprised of two interconnected neighborhoods - Ironwood and Oakwood, is among the most desirable retirement destinations in the Valley thanks to its combination of mature landscape, diverse amenities, and in-town location. The community features two fabulous clubhouses, 45 holes of golf, fitness, tennis & pickleball, softball, pools, trails, and much more.Location: Located in towns of Chandler & Sun Lakes, ArizonaPay: $16 per hourBenefits:New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.Full-Time team members are eligible for 7 paid holidays annually.Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.Position OverviewThe Dishwasher position is responsible for maintaining a safe and sanitary kitchen work area and keeping restaurant equipment and utensils clean and organized in storage areas. This position reports to the Food & Beverage Supervisor.Key ResponsibilitiesKeep dishwashing area clean and orderly; understand the importance of food safety and sanitation in the dishwashing process.Scrape food from dirty dishes and wash dishes, glasses, pots and pans, and other food service containers and kitchen appliances by hand or place in dishwashing machine, according to kitchen standards.Return all dishes and equipment to assigned storage areas.Sweep and mop kitchen floors; wash worktables, walls, refrigerators, and meat blocks, according to sanitation standards.Put garbage in designated containers, and steam clean or hose out garbage cans.Sort bottles, and break disposables in bottle crushing machine.Transfers dishes and equipment between work and storage areas.Wash and peel vegetables, set up banquet tables, load or unload trucks picking up or delivering supplies and food, and support kitchen and banquet staff in other ways as requested.Be aware of safety requirements and report unsafe situations, equipment problems, and accidents to the Food & Beverage Supervisor.Other duties and responsibilities may be assigned.Personal AttributesMust be highly customer oriented and responsive with high need for closure.Able to work under pressure and balance multiple priorities and assignments.Strong team-building skills including the ability to lead, cooperate, and motivate.Must be role model and able to live our BlueStar core values:Honesty and IntegrityRespect for the IndividualTeamworkCompetitive SpiritMinimum Requirements / Qualifications / SkillsHigh School diploma or equivalent preferred.One to three months' of related experience preferred.Current Food Handlers Card.Ability to communicate positively and effectively with team members and supervisors about job tasks and responsibilities.Desire to contribute to a productive work environment by maintaining a good attitude with coworkers and the public.Must be self-motivated, follow direction, and able to work independently with little supervision.Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.Must demonstrate initiative and make independent decisions, based on sound judgment.Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.This position requires a flexible schedule to include evenings and weekends.Work EnvironmentThis position operates in a kitchen environment and routinely uses sinks, dishwashers, and tools to clean dishes and kitchen appliances. Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.While performing the duties of this job, the employee is regularly required to hear, see, speak clearly and understand the speech of another person, sometimes in a noisy environment. This position is very active and requires standing and walking for most of a work shift. The position requires the ability to lift, balance and carry, push and pull, bend, kneel, twist, and reach. The employee must frequently lift and/or move objects up to 20 pounds and occasionally lift and/or move objects up to 50 pounds. Frequent hand washing is required. The employee must be able to navigate busy work areas.BlueStar Resort & Golf is an Equal Opportunity Employer

Food Service Team MemberThis position serves as a member of the food service team, performing various duties including food preparation, cleaning, patient tray-line service, and retail café operations. Team members are responsible for setting up work stations, preparing foods according to portion control and quality standards, cleaning and sanitizing dishes and equipment, maintaining inventory par levels, and monitoring food and equipment temperatures. Additional duties may include delivering meals to patient units, assisting with catering or special events, and handling cash register transactions when applicable.Banner Staffing Services (BSS) offers Registry/Per Diem opportunities within Banner Health. Registry/Per Diem positions are utilized as needed within our facilities. These positions are a great way to start your career with Banner Health. As a BSS team member, you are eligible to apply (at any time) as an internal applicant to any regular opportunities within Banner Health.Location: Banner Del Webb Medical CenterAs a valued and respected BSS Staffing Services team member, you will enjoy:Competitive wagesPaid orientationFlexible Schedules (select positions)Fewer Shifts CancelledWeekly pay403(b) Pre-tax retirementEmployee Assistance ProgramEmployee wellness programDiscount Entertainment ticketsRestaurant/Shopping discountsAuto Purchase PlanRegistry/Per Diem positions do not have guaranteed hours and no medical benefits package is offered. Completion of post-offer Occupational Health physical assessment, drug screen and background check (includes employment, criminal and education) is required.Available shift: Varied shifts, primarily: Sunday, Tuesday and Wednesday 10am-6:30pm*Please note these are not full time benefited positions*Enjoy a flat rate $1/hour weekend shift differential and an 18%-night shift differential when applicable.POSITION SUMMARYThis position works as a member of the food service team on one or more assignments in cleaning, food preparation, patient trayline or retail café. Provides service and assistance to patients, staff and other customers in accordance with established dietary and retail cafe policies and procedures.CORE FUNCTIONS1. Sets up work station and prepares all assigned foods and nourishments in the correct quantities, following established procedures, portion control and food quality standards. Assures that food presentation continually meets standards.2. Cleans and sanitizes dishes, flatware, trays, cups, glasses and cooking utensils. Also cleans and sanitizes designated equipment and kitchen areas disposing of all waste materials. Monitors dish machine temperature.3. Maintains par levels of foods and/or supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks expiration dates.4. Checks and records food and equipment temperatures according to defined procedures, and reports any discrepancies to the supervisor.5. May deliver meals, nourishments, late trays and/or tube feedings to units; return excess nourishments as requested. May also assist in catering or special event service.6. May handle transactions at cash register (if applicable) and/or cafe.This position interacts with other food service department personnel, hospital staff, patients and families. Requires the ability to follow a work routine with regular supervision, to work quickly and correctly while providing good customer service and maintaining sanitation standards. The work requires the ability to follow instructions and guidelines for the use of cleaning chemicals and be able to work in physical contact with them.MINIMUM QUALIFICATIONSThis position requires the ability to learn and follow established policy and procedures, read and understand written and verbal instruction, to communicate effectively and to provide customer service. Must be able to learn food handling regulations and pass certification tests as required.PREFERRED QUALIFICATIONSAdditional related education and/or experience preferred.

Shift LeaderJob Purpose SummaryResponsible 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 DutiesInteracts with guests, team members and management. Maintains restaurant cleanliness, high food quality standards, resolves guest complaints, and ensures guest service according to Rubio's standards. Supervises team members to appropriate positions as required.Opens and/or closes restaurant according to Rubio's standards. Supervises front of the house and back of the house team members as required by management, ensuring priorities are being followed. Supervises team member performance during store operations including setup, food preparation and cleaning before opening, during the shift and at closing. Provides performance feedback to management.Performs production staff duties including cleaning the dining room, patio and restrooms, taking out trash, stocking inventories as required by management, and maintaining cleanliness and food quality standards.Inspects food for proper portioning, temperature, and appearance, completing all cleaning and food quality checklists as required by management.Ensures team members follow company safety policies, using required safety equipment. Ensures proper temperature of food products. Inspects restaurant and its surroundings on a regular basis. Maintains personal hygiene as prescribed by law and Rubio's dress code standards.Completes financial paperwork on a daily basis. Counts, dispenses and deposits money according to company policy.Assists in completion of periodic operational paperwork as prescribed by management.Participates in development of self by attending ongoing classroom and online training.Non-Essential Job DutiesPerforms similar and incidental duties as required.RequirementsJob QualificationsEducation: 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 RelationshipsReports to the general manager and/or assistant manager.Major Business/Professional ContactsThe 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 ConditionsWork 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 DemandsMust 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 UsedComputer, 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.

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

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

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