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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

Upholds all Health and Sanitation standards as directed by Neiman Marcus local Health Department and 3rd party Sanitation auditors. It is part of Saks Globals portfolio of world-class luxury retailers and real estate assets. The Restaurant Dishwasher focuses on keeping up overall restaurant cleanlin

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 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 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 DescriptionThis position is responsible for preparing and cooking food items in accordance with CSM/brand high quality standards to ensure guest satisfaction, including adherence to health regulations. -Anticipates, plans for, and completes all prep work for the entire day based on hotel occupancy levels. -Responsible for adhering to cost controls to reduce expenses and waste with food items. -Ensures proper specifications are followed for cooking per the menu, recipes, and proper production/plate set-up. -Responsible for proper use of all equipment and supplies. -Expedites food items as necessary to ensure timely service. -Greets all internal or external customers in a courteous and friendly manner. -Responds to guest needs and provides the highest level of quality service. -Assists other associates as needed to meet guest’s needs. -Responsible for cleaning/sanitizing the kitchen regularly throughout shift and at the end of every shift. -Assists dishwashers or bussers as needed. -Completes all required paperwork accurately and in a timely manner including cooler and heating temperature logs, food safety logs, and other paperwork as required per health code requirements. -Assists with inventory and completing inventory par sheets per requirements. -Maintains a clean and safe work area, and handles all beverage/food in compliance with CSM, brand, local, state and federal regulations. -Assist in maintaining sanitation and cleanliness of the Bistro, kitchen, and dish room. -Follow all CSM/brand procedures for guest/associate incidents. -Knowledgeable of hotel emergency procedures. -Produces required volume of work by planning, organizing and prioritizing work duties. -Adheres to CSM/brand grooming and appearance standards, general work rules, and department procedures. -Attends all required department and hotel meetings and adheres to CSM attendance policy. -Completes all assigned tasks within or outside the normal scope of the position or department. -Takes initiative to assist wherever necessary, works as a team player, and actively contributes to the success of the food and beverage department. Competencies/Skills Required: Must have one or more years of previous cook experience. Must have demonstrated exemplary customer service, attention to detail, and ability to perform job duties in a repetitious and fast paced environment. Must have the ability to speak, understand, and write English in order to meet guest’s needs. Education: High school diploma/GED or equivalent experience required. ServSafe training and certification, or the ability to obtain local certifications as required by law. Physical Requirements: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift. Requires ability to complete physically demanding responsibilities such as walking, standing, carrying, bending, and lifting continuously throughout the shift. Competencies/Skills Preferred: Prefer two or more years of previous cook experience in a fast-paced restaurant environment.

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!

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!.

MBK Senior Living - - Responsibilities: Prepare, clean, and organize dish storage and washing areas; Clean and sanitize dishes, utensils, and cookware; Transport meals and assist cooks as needed; Maintain inventory and SDS compliance; Follow safety, sanitation, and company policies.

Golden Nugget - - Responsibilities: Clean and sanitize dishes and kitchenware to support restaurant operations.

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

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.

Eddie V's Prime Seafood - 15323 North Scottsdale Road - Responsibilities: Wash, store and rack plateware, glassware, utensils, pots, pans and other smallwares and equipment; Maintain sparkling clean restrooms; Adhere to food safety and sanitation standards; Ensure guests and team members have a clea

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 - 1951 South Signal Butte 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; Requires some shifts on weekends and holidays; Contribute to main

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.

Olive Garden - 4868 East Cactus Road - Responsibilities: Clean and sanitize plates, glassware, utensils and kitchen items to prepare for service; Maintain cleanliness of kitchen and dining areas and touchpoints; Assist with basic food preparation and station setup as needed; Support teammates to ens

Topgolf - - Responsibilities: Wash dishes, glassware, pots and pans; Maintain kitchen cleanliness and safety; Sweep and mop floors; Sort and remove trash; Assist with unloading deliveries.

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.

Golden Nugget - - Responsibilities: Replenish items and stock to support kitchen operations; Unload deliveries and assist with material handling; Prepare cooking sites and maintain clean workstations; Ensure compliance with food safety procedures and regulations; Prioritize tasks to maximize guest

Driftwood Hospitality - - Responsibilities: Transport and clean cooking utensils and service ware; Wash ware and restock dishes; Clean and sanitize kettles, pots and pans; Clean and mop floors and maintain clean areas; Follow safety procedures and maintain neat appearance.

California Pizza Kitchen - - Responsibilities: Wash dishes, glassware, pots and pans in a timely manner; Maintain dish machine sanitation; Assist with receiving deliveries and inventory rotation; Perform in-store janitorial cleaning; Support management as needed.

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.

MBK Senior Living - - Responsibilities: Wash dishes and sanitize all utensils; Prepare and organize dish storage and washing areas; Clean and sanitize kitchen and dining areas; Maintain sanitizer logs and water temperatures; Assist cooks and serve residents.

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.

Responsible for wrapping and labeling meat products using a wrapping machine. Stocks display cases, operates meat grinder, Ross tenderizer, moisture fat tester, and manual pallet jack. Provides a high level of member service. Inspects and reassembles equipment sanitized the previous night. Reworks display case and rotates product. Re-stocks meat room supplies and boxes of meat up to 70 lbs. Stocks meat display cases and follows department production procedures and standards for quality and consistency of finished product. Takes large trays of styrofoam packaged meat from large, wheeled racks and places individual packages into automatic wrapping machines. Follows safety and security procedures. Sets label machine according to product type and price, prints and applies labels to products. Puts wrapped and labeled meat on large trays of large, wheeled cart and stocks in the display case by reaching through sliding windows or moving rack to floor. Re-stocks meat room supplies and boxes of meat up to 99 lbs. Operates meat grinder. Dumps meat into the top of the machine and checks the fat content of each batch from the grinder. Operates tenderizing machine. Follows proper department production procedures and standards for quality and consistency of finished product. Cleans and sanitizes the area throughout the day including windows. Performs duties to comply with health code, such as sanitation standards and maintaining proper temperatures. Cleans and sanitizes the meat room including disassembly of equipment and power washing of meat room at end of day. Washes, applies cleaning agents, wipes, and mops all surfaces and equipment. Empties drain screen. Operates commercial dishwasher, power sink, or washes by hand in three compartment sinks. Performs routine maintenance for machinery, equipment, and implements. Provides and ensures prompt and courteous member service. Ensures proper cleanup and disposal of hazardous materials. Ability to operate vehicles, equipment or machinery. Assists with department duties as necessary. Assists in other departments of the warehouse as necessary.

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!

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

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.