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Job DescriptionSet schedule Monday - Friday 6:00AM - 2:30PM Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: • Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Labeling and stocking all ingredients on easily accessible shelves, • Washing, chopping and sorting ingredients like fruits, vegetables and meats, • Measuring quantities of seasonings and other cooking ingredients, • Parboiling food, reducing sauces and starting first steps in various dishes, • Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen, • Adhering to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

We 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. Under 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. Below 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 vegetables, 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. • Previous 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. The 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. • This 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 San Diego Food Handler Program Site 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.

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: Kitchens for Good POSITION TITLE: Lead Cook REPORTS TO: Food Service Manager FLSA STATUS: Non-Exempt COMPENSATION: $25.00-$27.00 LOCATION: Youth Transition Campus (YTC) San Diego, CA Who we are: Kitchens for Good transforms lives through culinary arts. Position Summary The Lead Cook serves as an experienced culinary team member responsible for advanced food preparation, coordination of daily production, and frontline leadership within a high-volume institutional kitchen environment. This role supports the Food Service Manager by directing daily workflow, ensuring production goals are met, and maintaining compliance with food safety, sanitation, and meal contract requirements. In the absence of the Food Service Manager or Sous Chef, the Lead Cook serves as the on-site kitchen lead, providing work direction to staff, maintaining service standards, and ensuring continuity of operations. This role also contributes to Kitchens for Good's workforce development mission by mentoring apprentices and program participants while fostering a safe, structured, and professional learning environment. Essential Functions & Responsibilities Kitchen Operations & Production Leadership • Oversee daily food preparation and production to ensure efficiency, quality, and consistency., • Prepare sauces, sides, entrées, and other menu items in accordance with standardized recipes, production schedules, and dietary requirements., • Operate commercial kitchen equipment safely and effectively, including ovens, grills, tilt skillets, and other production equipment., • Ensure adherence to portion control, presentation standards, and food quality expectations., • Monitor and maintain proper temperature controls during cooking, holding, cooling, and reheating processes., • Assist with production planning and preparation assignments for upcoming meal service needs. Shift Leadership & Staff Support • Serve as the shift lead by assigning tasks, coordinating workflow, and ensuring production goals are completed on schedule., • Provide day-to-day direction and support to cooks, apprentices, and kitchen staff., • Act as the kitchen lead in the absence of the Food Service Manager or Sous Chef, ensuring uninterrupted operations., • Reinforce accountability for food safety, operational procedures, and service expectations., • Promote teamwork, professionalism, and a positive kitchen culture., • Contract Compliance & Service Standards, • Ensure compliance with HACCP procedures, food safety regulations, sanitation standards, and meal contract requirements., • Support the consistent execution of service standards that meet or exceed Kitchens for Good and contractual expectations., • Maintain accurate production, temperature, and sanitation logs., • Monitor food quality, timeliness, and operational consistency throughout meal service., • Identify and communicate operational concerns that may impact food safety, service delivery, or contract compliance. Stakeholder Communication • Communicate professionally and respectfully with Department of Probation personnel and other facility stakeholders., • Respond appropriately to operational requests, concerns, and service-related needs., • Represent Kitchens for Good through consistent professionalism, reliability, and customer service excellence. Workforce Development & Mission Integration • Serve as a Journey Person, adapting training approaches to individual learning needs while modeling professionalism, patience, and leadership by example., • Provide hands-on instruction and mentorship to apprentices and program participants., • Demonstrate proper culinary techniques, food safety practices, and professional workplace behaviors., • Support a structured learning environment aligned with Kitchens for Good's workforce development mission., • Utilize trauma-informed techniques to support apprentices and team members while fostering a respectful and supportive workplace culture. Inventory & Kitchen Support • Assist with inventory management, product rotation, and storage organization., • Support efforts to minimize waste and maximize efficient use of ingredients and supplies., • Maintain kitchen equipment, tools, and workspaces in clean and operational condition., • Assist with deliveries, stocking, kitchen organization, and overall operational flow. General Responsibilities • Maintain a clean, safe, and organized kitchen environment., • Support dishwashing and utility functions as needed., • Assist with special projects and operational needs as assigned., • Perform other related duties as assigned. Competencies • Collaboration Skills, • Customer/Client Focus, • Flexibility, • Stress Management/Composure, • Excellent Communication, • Strong Culinary and Production Skills, • Ability to Lead and Direct Workflow with Limited Supervision, • Coaching and Mentorship Ability, • Commitment to Service Excellence, • Problem Solving and Decision Making Work Environment This 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 colder than normal temperatures, steam, fire and noise. The kitchen is located at the Youth Transitional Center (detention center for youth) in 2801 Meadow Lark Drive San Diego, 92123 near our Door of Hope Campus. As part of their daily responsibilities, employees will interact with juveniles in custody, Kitchens for Good staff, and detention center personnel, maintaining a respectful, professional, and supportive atmosphere. Physical Demands The physical demands described are representative of those required to successfully perform the essential functions of this position. Employees must be able to stand for extended periods of time and regularly reach, bend, stoop, kneel, climb, push, pull, and lift items weighing up to 50 pounds. The position requires manual dexterity, auditory and visual acuity, and the ability to follow written and verbal instructions. Position Type / Expected Hours of Work This is a full-time, non-exempt position. Work schedules may include early mornings, evenings, weekends, and holidays based on operational needs. Shifts may vary according to organizational requirements. Travel Employees may be required to travel to other Kitchens for Good locations to provide operational support or coverage as needed. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of all activities, duties, or responsibilities required of the employee. Duties, responsibilities, and activities may change at any time with or without notice. Benefits • Medical, dental, and vision coverage, • 403(b) retirement savings, • Professional development budget, • 14 paid holidays, • Generous PTO Plan Compensation Transparency: At Kitchens for Good, we are committed to pay transparency and equity. The base salary range for this position is provided to ensure clarity and fairness in our hiring process. The final salary offered will be determined based on a variety of factors, including your education, relevant experience, skills, and knowledge. We also take into account internal equity to ensure consistency and fairness across our team. Acknowledgment Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. Kitchens for Good will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship would result. AT-WILL: The individual hired in this role will be at-will and will be subject to termination by the employee or the Company, with or without cause, with or without notice, and at any time. AMERICANS WITH DISABILITIES ACT (ADA) STATEMENT: The Company will provide reasonable accommodations (such as a qualified sign language interpreter or other personal assistance) with the application process upon your request as required to comply with applicable laws. If you have a disability and require assistance in this application process, please contact Juanita Atitsogbuie at 619-736-1873 or juanita@kitchensforgood.org. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. EQUAL EMPLOYMENT OPPORTUNITY (EEO) STATEMENT: The Company is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender or gender identity, national origin, disability status, protected veteran status or any other characteristic protected by state or federal law. Requirements: Education and Work Experience • High school diploma or GED required., • Minimum two (2) years of experience in food production, commercial food service, institutional food service, catering, or restaurant operations., • Minimum one (1) year of experience serving as a lead cook, trainer, shift lead, or in another informal leadership capacity preferred., • Experience working in a high-volume or institutional kitchen environment preferred., • Demonstrated ability to direct workflow, prioritize tasks, and support production teams in a fast-paced environment., • Experience training, mentoring, or supporting apprentices, students, or entry-level staff preferred., • Kitchens for Good Apprentice Program graduate and California Department of Apprenticeship Standards certification highly desirable., • Food Handler Card required or ability to obtain upon hire., • Working knowledge of Microsoft Office and electronic communication systems preferred. Pre-Employment Requirements • Criminal background clearance (Probation, DOJ, and FBI), • Drug screening, • Tuberculosis testing, • Reliable transportation

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 DescriptionCompany Description About Fairmont Grand Del Mar Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in the charm of Los Peñasquitos Canyon, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. About the Application Process At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence. Job Description We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar, as our new Steward. Responsibilities Stewards are responsible for maintaining cleanliness and sanitation of workstations and all kitchen areas, equipment, dishware, utensils, machines, etc. cleaned and sanitized during each shift. Stewards may also assist in a variety of other tasks as requested. You may also be able to assist in other departments or with other job duties as requested or necessary. • Wash dishes and operate the dishwasher to clean all chinaware, silverware and cooking utensils., • Transporting all cleaned utensils to all corresponding storage areas., • Burnish, de-tarnish and polish silverware and equipment., • To make sure that all functions are set up and ready for the next shift., • Maintain the areas in which the functions are taking place and ensure that all soiled china, glass and silver are returned to the dish washing area as soon as possible for proper cleaning., • Perform cleaning duties including, but not limited to, mopping and removing of trash from kitchen areas., • Assist the Stewarding Supervisor with the cleaning of the restaurants and banquet kitchen., • To perform general routine cleaning tasks using standard as assigned by Supervisor/Manager, to adhere to health standards., • Train other stewards as needed per company standards., • Stock and maintain supplies and equipment as needed for the operation., • Ensure all dish machines are cleaned at all times to adhere to health standards., • Job requires dealing with soaps, and cleaning chemicals on a regular basis., • Follow all standard cleaning procedures and maintains safety practices around machinery., • Maintains clean and safe work area at all times., • Alerts manager of any hazardous conditions or safety concerns., • Adheres to all hotel policies and regulations., • Maintains dish/workstation and surrounding areas., • Responsible for fast and efficient cleaning of all items., • Cleans and sanitizes dish area, pulls mats, sweeps and mop floors, cleans coolers and freezers in the kitchens.Qualifications, • Food Handlers Card required, • Ability to read and speak English language so as to fully comprehend job requests, caution notices, event orders and similar written materials, • Ability to count service ware during Big Four inventory, • Ability to perform duties with extreme temperature ranges, • Knowledge of equipment and how to maintain it, • Some work experience in stewarding required. Some hospitality experience preferred., • Experience directly supervising employees preferred., • High School graduate or equivalent required. Physical Aspects of the position include (but are not limited to): • Constant standing and walking throughout the shift, • Must be able to occasionally lift and carry up to 25 lbs at shoulder height, • Must be able to occasionally push/pull up to 75 lbs, • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally, • Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis, • Frequent ascending or descending ladders, stairs or ramps Wage Information The hourly rate for this position is $24.04 In addition to the base hourly rate, colleagues will receive a Weekend Premium of $2.00 per hour for all hours work Friday, Saturday and Sunday. Additional Information Job Perks & Benefits: Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. What is in it for you: • Complimentary Meals: Enjoy hot meals during your shift in our staff cafeteria, • Complimentary on-site parking, • Hotel Discounts: Employee travel program with discounts on room rates at Fairmont & Accor properties world-wide., • Food, Spa, and Resort Discounts: Employee program with discounts on restaurants, bars and spa services at Fairmont & Accor properties world-wide., • Career Growth Around the World: Opportunity to develop your talent and grow within Fairmont Grand Del Mar and over 5,700 properties with Accor., • Training & Development: Learning programs through our Academies designed to sharpen your skills, • Social Responsibility: Ability to make a difference through our Corporate Social Responsibility activities, • Recognition & Rewards: Employees are recognized for outstanding performance through appreciation programs, awards, and exclusive travel and lifestyle perks., • Meaningful Work: Create memorable experiences for guests while making a positive impact through exceptional hospitality and service. Health and Retirement Benefits All full-time employees are eligible for our comprehensive benefits package, which includes: • Medical, dental, and vision insurance (effective the first of the month following 30 days of employment), • Eligible single Full-Time employees can enroll in a $0 premium health plan, • Life and disability insurance, • Paid Holidays All Full-time and Part-time employees are eligible for: • Vacation and sick leave, • 401(k) retirement plan with matching program, • Employee Assistance Program (EAP) Diversity & Inclusion Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team. All your information will be kept confidential according to EEO guidelines. Visa Requirements: Applicants must be legally eligible to work the United States.

Job DescriptionCompany Description About Fairmont Grand Del Mar Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in the charm of Los Peñasquitos Canyon, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. About the Application Process At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence. Job Description We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar, as our new Steward. Responsibilities Stewards are responsible for maintaining cleanliness and sanitation of workstations and all kitchen areas, equipment, dishware, utensils, machines, etc. cleaned and sanitized during each shift. Stewards may also assist in a variety of other tasks as requested. You may also be able to assist in other departments or with other job duties as requested or necessary. • Wash dishes and operate the dishwasher to clean all chinaware, silverware and cooking utensils., • Transporting all cleaned utensils to all corresponding storage areas., • Burnish, de-tarnish and polish silverware and equipment., • To make sure that all functions are set up and ready for the next shift., • Maintain the areas in which the functions are taking place and ensure that all soiled china, glass and silver are returned to the dish washing area as soon as possible for proper cleaning., • Perform cleaning duties including, but not limited to, mopping and removing of trash from kitchen areas., • Assist the Stewarding Supervisor with the cleaning of the restaurants and banquet kitchen., • To perform general routine cleaning tasks using standard as assigned by Supervisor/Manager, to adhere to health standards., • Train other stewards as needed per company standards., • Stock and maintain supplies and equipment as needed for the operation., • Ensure all dish machines are cleaned at all times to adhere to health standards., • Job requires dealing with soaps, and cleaning chemicals on a regular basis., • Follow all standard cleaning procedures and maintains safety practices around machinery., • Maintains clean and safe work area at all times., • Alerts manager of any hazardous conditions or safety concerns., • Adheres to all hotel policies and regulations., • Maintains dish/workstation and surrounding areas., • Responsible for fast and efficient cleaning of all items., • Cleans and sanitizes dish area, pulls mats, sweeps and mop floors, cleans coolers and freezers in the kitchens.Qualifications, • Food Handlers Card required, • Ability to read and speak English language so as to fully comprehend job requests, caution notices, event orders and similar written materials, • Ability to count service ware during Big Four inventory, • Ability to perform duties with extreme temperature ranges, • Knowledge of equipment and how to maintain it, • Some work experience in stewarding required. Some hospitality experience preferred., • Experience directly supervising employees preferred., • High School graduate or equivalent required. Physical Aspects of the position include (but are not limited to): • Constant standing and walking throughout the shift, • Must be able to occasionally lift and carry up to 25 lbs at shoulder height, • Must be able to occasionally push/pull up to 75 lbs, • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally, • Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis, • Frequent ascending or descending ladders, stairs or ramps Wage Information The hourly rate for this position is $24.04 In addition to the base hourly rate, colleagues will receive a Weekend Premium of $2.00 per hour for all hours work Friday, Saturday and Sunday. Additional Information Job Perks & Benefits: Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. What is in it for you: • Complimentary Meals: Enjoy hot meals during your shift in our staff cafeteria, • Complimentary on-site parking, • Hotel Discounts: Employee travel program with discounts on room rates at Fairmont & Accor properties world-wide., • Food, Spa, and Resort Discounts: Employee program with discounts on restaurants, bars and spa services at Fairmont & Accor properties world-wide., • Career Growth Around the World: Opportunity to develop your talent and grow within Fairmont Grand Del Mar and over 5,700 properties with Accor., • Training & Development: Learning programs through our Academies designed to sharpen your skills, • Social Responsibility: Ability to make a difference through our Corporate Social Responsibility activities, • Recognition & Rewards: Employees are recognized for outstanding performance through appreciation programs, awards, and exclusive travel and lifestyle perks., • Meaningful Work: Create memorable experiences for guests while making a positive impact through exceptional hospitality and service. Health and Retirement Benefits All full-time employees are eligible for our comprehensive benefits package, which includes: • Medical, dental, and vision insurance (effective the first of the month following 30 days of employment), • Eligible single Full-Time employees can enroll in a $0 premium health plan, • Life and disability insurance, • Paid Holidays All Full-time and Part-time employees are eligible for: • Vacation and sick leave, • 401(k) retirement plan with matching program, • Employee Assistance Program (EAP) Diversity & Inclusion Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team. All your information will be kept confidential according to EEO guidelines. Visa Requirements: Applicants must be legally eligible to work the United States.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Opportunity for advancement With over 700 locations in Japan and a rapid growth in the U.S, Gyu-Kaku Japanese BBQ is looking for candidates that are passionate about people and food to help spread out our dining culture with the world. We are looking for Cook/Dishwasher hybrid position in San Diego, CA. Responsibilities for Cook: • Follows all recipes and performs food preparation & cooking duties including meat, salad, appetizers, entree, etc., • Ensures a proper supply of clean dishware, pots, pans, and cooking/serving utensils are available, • Cleans work areas and all equipment used in food preparationResponsibilities for Dishwasher:, • Follows sanitation standards and always keeps workstation clean and sanitized., • 100% responsibility for the cleanliness of dishware and grilling equipment., • Helps with other tasks as assigned by Manager on Duty., • Ensures a proper supply of clean dishware, pots, pans, and cooking/serving utensils are available, • Cleans work areas and all equipment used in food preparationQualifications:, • Equivalent experience and familiarity with basic cooking supplies and equipment is preferred., • Restaurant experience preferred, • Knowledge of general sanitary and safety practices, • Must maintain good hygiene, • Work in a fast-paced environment and maintain great enthusiasm, • Be a team player with strong work ethics, • Must be able to work holiday season (Christmas Eve, Christmas, New Year's Eve, New Year), • Must be available to work at least 4 shifts a week. Pay and Benefits: • Wage averages to about $18 per hour + Tips, • Raise after training and regularly based on performance., • Employees Discount, • Opportunities to grow within the company.Job Type: Part-time Certificate: Food Handler If you think you are a good fit, please send a resume to enry.hr@franchisees.gyu-kaku.com. Please specify what position and location you are looking for in the subject line For more information about us, please visit our website www.gyu-kaku.com. ENRY JP CORP (DBA Gyu-Kaku Japanese BBQ) is an EQUAL OPPORTUNITY EMPLOYER.

Overview: Are you ready to take flight in a dynamic and fast-paced aviation industry? As a global leader in aviation services, Swissport provides Ground Handling, Cargo Handling, and Passenger Services to over 300 million passengers annually. Our mission is simple – “To provide the aviation industry with consistent and tailor-made solutions around the globe, for a better customer experience.” We believe that our people are what differentiates us from our competition. At Swissport, we are driven by our core values of Show You Care, Do the Right Things and Win as a Team, and we are currently seeking dedicated individuals, who align with these values, to join our team at various locations across the globe. Job Summary The expected pay rate is $17.75/hour. Full-time employees are offered a range of health and wellness benefits as well as 401(k) with company match paid vacation time, sick time, and company paid holidays. Your activities • Loading and unloading of the dishwasher., • Clean and sanitize cookware, dishes, utensils, and cooking stations throughout the kitchen., • Sweep and mop the Lounge and Kitchen area as needed., • Waste away services following recycling procedures., • Maintaining high levels of hygiene in all areas of the Lounge and Kitchen, • Receiving and stocking daily food and liquor orders, • Assist the Chef with applying the Food Safety Management System consistently. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee is occasionally required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee might occasionally lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus. Your profile • A high school degree or GED is preferred, • Good command of the English language both verbal and written, • Food handler’s license, • Willingness to work nights and weekends, • Ability to work efficiently in a fast-paced restaurant setting, • Ability to follow instructions with an upbeat attitude, • Strong teamwork skills What we offer • 401(k), • Dental insurance, • Health insurance, • Life insurance, • Paid time off, • Retirement plan, • Tuition reimbursement, • Vision insurance At Swissport, we believe in diversity, equal opportunity, and the power of our values to drive our success. We are committed to providing a workplace that fosters inclusion and where all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status. Visit our website at _ to learn more about Life at Swissport. Join Swissport today and be part of a team that connects the world of aviation!

Job Description Murfey Company, Inc. is a recognized leader in development and general contracting, built on a reputation for exceptional service, superior craftsmanship, and on-time delivery. With deep expertise across both residential and commercial construction, we specialize in high-end custom homes and urban infill mixed-use projects. As we enter an exciting period of growth, we're looking for driven, talented individuals to join our team and help shape what we build next. Job Title: Maintenance Engineer Reports To: Maintenance Manager, Director of Property Management Supervision Responsibility: Vendors, subcontractors FLSA Status: Exempt General Summary: Murfey Company, Inc. is seeking an experienced Maintenance Engineer to serve as an integral member of the property management team, contributing to the quality of our properties and resident satisfaction. The Maintenance Engineer is responsible for restoring vacated apartments to “market ready” status; completing work orders within established timeframes; maintaining the physical integrity of the property by performing maintenance and repair tasks as scheduled by the Maintenance Manager and/or the Property Manager; assisting in providing a comfortable and well-maintained living environment for residents, visitors and staff; and reporting potential safety and liability issues as well as other physical defects on the properties. Nature of Work: General maintenance, upkeep, and repair of mixed portfolio of residential and commercial properties. ESSENTIAL DUTIES AND RESPONSIBILITIES: 1. Maintenance Services and Operations Perform maintenance duties including: make readies, service requests and general maintenance activities in order to provide a quality customer experience, achieve customer loyalty and community occupancy and NOI objectives. A. Make Readies • Executes basic 3-5-day turns (repairs, plumbing, electric, painting, etc.) in a quality and timely manner and completes Make Ready checklist, • Anticipates and communicates needs, • Inspects and diagnose all needed make-ready repairs and services, • Assembles all required materials to complete turn and reports all major expenditure of funds to Maintenance Manager B. Resident Service Requests • Completes service requests in a quality manner within 24 hours, • Utilizes property management software to input data (e.g close service requests) and verify data (e.g.: verifies resident information with id for lock outs), • Responds, diagnoses, and repairs urgent requests immediately (eg plumbing leaks, etc.), • Requests parts and establishes a timeframe for completion, notifying Maintenance Manager of work requiring additional time. C. General Maintenance • Diagnoses and performs minor or routine maintenance/repair, as directed, involving the following on a daily basis:, • Plumbing (includes water lines, drains, leaks, disposals, and moisture management protocols), • Electrical (outlets, fixtures, electrical meter, junction boxes, etc.), • HVAC, • Appliance repair and installation (dishwasher, ranges, washer, dryer, refrigerator, etc.), • Wood and wrought iron repair and replacement, • Tile, carpet, flooring repairs, • Preventative maintenance of roof and gutters, • Repair/replace shutters, screens, doors, cabinets, mirrors, and windows, • Re-keying or changing locks and making keys as needed, • Painting and dry wall repair, • Pool maintenance, including chemicals, water levels and cleaning as applicable, • Report water irrigation system issues/problems, • Moves heavy furniture, appliances and equipment from storage areas to and from apartments and/or dumpsters as needed., • Clean common areas and trash enclosures using power washer, hose, broom, and blower as needed, • Maintains awareness of inventory levels of spare parts and supplies and informs Maintenance Manager of shortages 1. Teamwork • Work cooperatively and helpfully with maintenance and office staff to achieve community goals, • Is cooperative and responsive with team members (maintenance and office staff); helps others accomplish assigned tasks including custodial duties and delivery of resident communication as needed and assigned, • Is reliable, dependable and trustworthy working with team members and reliably performs quality work on time and in alignment with Murfey Company standards and safety standards, • Takes initiative to offer help to team members when time permits, • Build and maintain positive, open, ongoing working relationships and communication with all staff 1. Asset Preservation • Perform preventative maintenance activities in order to preserve the long-term quality and value of the community and customer loyalty., • Performs daily, weekly, monthly, quarterly and annual preventative and deferred maintenance as assigned, • Maintains daily awareness of the condition of the property and reports physical maintenance problems, safety hazards, potential liability issues, and resident violations to the Maintenance Manager or Property Manager, • Performs routine preventive maintenance on all appropriate equipment as directed by the Maintenance Manager., • Maintains all tools in excellent condition, • Performs work area cleanup and assists in keeping grounds neat and free of litter, animal feces and hazards, • Maintains constant knowledge of all utility meter shut-offs, apartment and fixture shut-offs, sewer cleanouts and is able to shut off meters as needed, • Ensures storage areas remain locked when not in use and maintains confidentiality and security of resident information and belongings when applicable 1. Safety • Follow safe work practices and anticipate, identify, and respond to risk and safety issues in order to provide a safe environment for employees, residents and visitors., • Attends and participates in safety training and monthly safety meetings, • Checks building safety equipment (e.g. alarms, fire extinguishers, smoke detectors, fire sprinklers) and performs regular safety inspections of equipment, tools, grounds, and facilities, reporting deficiencies as needed, • Performs all work in accordance with company policies and procedures, safety standards, state and federal laws; e.g., OSHA, ADA, Fair Housing, etc., • Wears all safety equipment as tasks require: safety goggles, masks, gloves, and ear plugs when working with specific equipment, chemicals or hazardous materials (e.g. lead based paint, asbestos, blood borne pathogens, mold, gray and black water) JOB QUALIFICATIONS • Minimum two-five years’ experience required, • Apartment maintenance experience, including appliance repair, painting, handyman and electrical experience required, • Apartment turnover experience required, • Must have valid driver’s license and automobile insurance coverage, • Must be able to meet all physical requirements (see physical environment), • Must have knowledge of pertinent laws, EPA and regulations governing proper storage and management of hazardous materials, including solvents, flammables, caustics and freon, • Must be able to read, write and communicate fluently in English, bilingual Spanish/English preferred, • Must be available to work weekends, • New construction takeover experience preferred, • Building systems knowledge preferred, • HVAC certification preferred, • Punch list experience preferred WORKING CONDITIONS Physical Requirements: • Must be able to meet requirements for the following activities 66%-100% of the time:, • Constantly on feet, • Bend/stoop/squat/kneel to perform routine maintenance/repairs, pick up tools and equipment, • Climb stairs to perform service requests, make-ready needs for 2nd or 3rd floor units, • Push or pull to move equipment, appliances, open and close doors, etc., • Reach above shoulders to perform routine maintenance/repairs, stock and remove equipment, parts, etc., • Climb ladders to perform routine maintenance/repairs., • Grasp/grip/turning to handle tools and equipment, perform routine maintenance/repairs., • Finger dexterity to handle tools and equipment, perform routine maintenance/repairs., • Writing – able to perform inventory maintenance, requisition requests, required reports; to document maintenance and complete forms, • Lifting/carrying (supplies, replacement parts, ladders, etc.) 1 – 25 lbs. – Constant need (66%-100%) 25 -75 lbs. – Frequent (33%-66%) 15-150 lbs. – Occasional (1%-33%) Over 150 lbs. – Rare (less than 1%) • Vision Requirements: Constant need (66%-100%) to review manuals and operating instructions, read cautionary labels, respond to written instructions from staff and residents. Constant need to see small details when performing routine maintenance duties., • Hearing Requirements: Constant need (66%-100%) to communicate with assistants, resident staff, vendors and residents. Must use listening skills to diagnose needed repairs, etc., • Communication Requirements: Frequent need (33% - 66%) to verbally communicate with assistants, resident staff, vendors and residents. Working Environment/Conditions: • Indoors or outdoors for extended periods, • Occasional exposure to paint fumes, solvents, adhesives, etc., • Frequently works in awkward and confining positions. Murfey Company, Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation, reproductive health decision-making, veteran or military status, or any other characteristic protected by applicable state or federal law. \nCompany Description Murfey Company, Inc. encompasses a comprehensive group of services, driven by technology, and fueled by a passion for all things in the building industry. Murfey Company has positioned itself as a clear-cut leader when it comes to development, investments, and construction; ultimately enabling you to, “Create Your Lifestyle”. We are dedicated to providing honest and high-quality services to all our clients, investors and partners, with a focus on positive attitude, maintaining accessibility, and a commitment to excellence. We value the work hard, play hard approach to life and believe that with integrity and smart work, we all have the opportunity to create our lifestyle. The team at Murfey Company is as well rounded as our resume of completed projects. While not necessarily a prerequisite for success, the vast majority of the individuals that make up Murfey Company have completed related bachelors or masters level degree programs at well-respected universities around the country. More importantly, every single team member is experienced and a respected source for knowledge in his or her particular role at Murfey Company with dedicated project managers, site supervisors, administration and accountants, you can be assured that your project will be handled in a competent fashion. Our project managers are armed with years of experience and knowledge in a wide variety of construction scenarios. Our supervisors bring over 150 years of combined field supervision experience in both residential and commercial projects. The accounting department is well versed in the AIA format, the standard method in the construction industry, and has a proven track record of success. Additional members of the team at Murfey Company include project estimators, marketing and business development professionals, technology implementation specialists, administrative assistants, and expert tradesman. Murfey Company, Inc. encompasses a comprehensive group of services, driven by technology, and fueled by a passion for all things in the building industry. Murfey Company has positioned itself as a clear-cut leader when it comes to development, investments, and construction; ultimately enabling you to, “Create Your Lifestyle”. We are dedicated to providing honest and high-quality services to all our clients, investors and partners, with a focus on positive attitude, maintaining accessibility, and a commitment to excellence. We value the work hard, play hard approach to life and believe that with integrity and smart work, we all have the opportunity to create our lifestyle. The team at Murfey Company is as well rounded as our resume of completed projects. While not necessarily a prerequisite for success, the vast majority of the individuals that make up Murfey Company have completed related bachelors or masters level degree programs at well-respected universities around the country. More importantly, every single team member is experienced and a respected source for knowledge in his or her particular role at Murfey Company with dedicated project managers, site supervisors, administration and accountants, you can be assured that your project will be handled in a competent fashion. Our project managers are armed with years of experience and knowledge in a wide variety of construction scenarios. Our supervisors bring over 150 years of combined field supervision experience in both residential and commercial projects. The accounting department is well versed in the AIA format, the standard method in the construction industry, and has a proven track record of success. Additional members of the team at Murfey Company include project estimators, marketing and business development professionals, technology implementation specialists, administrative assistants, and expert tradesman.

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; De

True Food Kitchen - 7007 Friars Road - Responsibilities: Operate and maintain the dish machine; Wash, store, and rotate tableware; Hand-wash pots and pans; Maintain clean dish room and prep areas; Assist with receiving deliveries and restocking.

Hilton Hotels - - Responsibilities: Keep serviceware spotless and sanitize; Monitor inventory and stock levels; Maintain kitchen cleanliness and waste removal; Support events banquet setup; Train and mentor new team members.

Chilis - - 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; Attend weekend and holiday shifts; Maintain a safe and welcoming environment.

The Melting Pot - 901 5th Ave, Gaslamp District - [Busser / Kitchen Staff / FT & flexible PT schedules available] - As a Dishwasher @ The Melting Pot, you'll: Perform dish machine set-up and maintenance; Use proper pre-soaking procedures, cleaning fondue pots, cleaning fondue forks, and following pr

Ruth's Chris Steak House - 1355 North Harbor Drive - Responsibilities: Wash, store, and stock all plateware, glassware, eating utensils, cups, bowls, pots, pans and other smallwares and equipment to ensure sufficient quantities are on hand and ready to serve our Guests; Demonstrate attention to deta

California Pizza Kitchen - - Responsibilities: Clean dishes, glassware, pots, and pans in a timely manner; Maintain clean and working dish machine; Assist with receiving deliveries and proper storage/rotation; Perform in-store janitorial cleaning if applicable; Support management and team in servic

Outback Steakhouse - - Responsibilities: Ensures smooth and steady kitchen operations by keeping dishwashing areas organized; Manages tasks efficiently to maintain kitchen workflow; Follows all food safety and sanitation guidelines; Restocks kitchen and cooking line as needed throughout the shift;

Red Lobster - 598 H Street - Responsibilities: Clean and sanitize all dishware, utensils, and cookware; Operate dishwasher and equipment safely; Support cooks with prep and biscuits; Empty trash and maintain kitchen cleanliness; Follow safety and cleanliness protocols.

Compass Group - 10675 John Jay Hopkins Drive - Responsibilities: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition; Scrapes and rinses food from dirty dishes and washes by hand; Washes pots, pans and trays per procedures; Polishes silv

Earl Enterprise - 10749 Westview Parkway - 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; Keep storage areas for all service

Eddie V's Prime Seafood - 789 West Harbor Drive - Responsibilities: Wash, store and rack plateware, glassware, utensils, pots, pans and other smallwares and equipment; Maintain sparkling clean restrooms and adhere to food safety and sanitation standards; Ensure guests and team members have a clean,

Denny's - 9898 Mira Mesa Boulevard - Responsibilities: Wash and sanitize dishes, utensils, pans, and tableware; Maintain clean kitchen and sanitize surfaces; Assist with other kitchen duties as needed; Adhere to safety and sanitation guidelines; Support restaurant operations during shifts.

Swissport - - Responsibilities: Loading and unloading of the dishwasher; Clean and sanitize cookware, dishes, utensils, and cooking stations; Sweep and mop the Lounge and Kitchen area; Receive and stock daily food and liquor orders; Assist the Chef with applying the Food Safety Management System.

Chilis - 4060 Clairemont Mesa 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 and team; Requires some shifts on weekends and holidays; Contribute to ma

Golden Nugget - - Responsibilities: Wash and sanitize dishes, utensils, and kitchen equipment; Maintain clean and orderly dishwashing station; Assist with kitchen cleanliness and sanitation; Proper handling of food contact surfaces; Support kitchen staff during peak hours.

Front Porch - - Responsibilities: Load, run and unload the dish machine; Wash and store all tableware and kitchenware; Clean and sanitize work areas and equipment; Maintain adequate levels of dishware; Follow safety and cleanliness standards.

Belmont Senior Living - 3880 Nobel Drive - Responsibilities: Perform cleaning and sanitizing tasks in the kitchen, including operating the dish machine, cleaning equipment, sweeping and mopping floors, and maintaining appliances; Ensure proper storage and handling of food and equipment to meet healt

Olive Garden - - Responsibilities: Clean and sanitize plates, glassware, utensils, and servingware; Maintain cleanliness of the dishwashing area and kitchen; Assist with sorting and organizing dishes and supplies; Follow safety and sanitation guidelines; Support other kitchen duties as needed.

Front Porch - - Responsibilities: Washes and cleans tableware, pots, pans and cooking equipment; Keeps dish-room and equipment clean and organized; Maintains adequate levels of clean tableware; Loads and operates the dish machine; Follows safety and health guidelines and dress code.

SSA Attractions Group - 910 North Harbor Drive - Responsibilities: Clean and sanitize dishes and kitchen equipment; Store dishes and equipment properly; Maintain cleanliness of kitchen area; Empty trash and recycling with proper waste separation; Uphold sanitation and company policies.

Benihana - - Responsibilities: Wash and sanitize dishes and utensils; Maintain dishwashing area cleanliness; Operate dishwashing machines and manage chemicals; Assist with trash and waste disposal; Support kitchen team to ensure smooth service.

Belmont Senior Living - 16202 Sunny Summit Dr - Responsibilities: Perform cleaning and sanitizing tasks in the kitchen, including operating the dish machine; Clean equipment, sweep and mop floors; Maintain appliances and stock following deliveries; Ensure proper storage of food and equipment; Assist

Seasons 52 - 4505 La Jolla Village Drive - Responsibilities: Clean dishes, silverware, glassware, utensils, pots and pans; Maintain sparkling restrooms and grounds; Stock and restock supplies for servers and cooks; Ensure a spotless, clean and safe environment and equipment; Adhere to food safety an

Address: 10436 Craftsman Way #122 - [Busser / Porter / Kitchen Staff] As a Dishwasher at Wahoo's you will: Provide clean and sanitized plates- glassware- cups- silverware- and- other kitchenware; Operate and maintain all kitchen equipment and follow proper safety and sanitation procedures; Keep dish

Kitchen Staff / Cleaner] - Competitive Pay and Benefits / Flexible Hours / Employee discounts on hotel stays and other services / Exceptional Training Program - Hotel Cleaning Services is a leading provider of comprehensive cleaning solutions for hotels and hospitality establishments.They are seekin

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.

Lead CookKitchens for Good transforms lives through culinary arts.Position SummaryThe Lead Cook serves as an experienced culinary team member responsible for advanced food preparation, coordination of daily production, and frontline leadership within a high-volume institutional kitchen environment. This role supports the Food Service Manager by directing daily workflow, ensuring production goals are met, and maintaining compliance with food safety, sanitation, and meal contract requirements.In the absence of the Food Service Manager or Sous Chef, the Lead Cook serves as the on-site kitchen lead, providing work direction to staff, maintaining service standards, and ensuring continuity of operations. This role also contributes to Kitchens for Good's workforce development mission by mentoring apprentices and program participants while fostering a safe, structured, and professional learning environment.Essential Functions & ResponsibilitiesKitchen Operations & Production LeadershipOversee daily food preparation and production to ensure efficiency, quality, and consistency.Prepare sauces, sides, entrées, and other menu items in accordance with standardized recipes, production schedules, and dietary requirements.Operate commercial kitchen equipment safely and effectively, including ovens, grills, tilt skillets, and other production equipment.Ensure adherence to portion control, presentation standards, and food quality expectations.Monitor and maintain proper temperature controls during cooking, holding, cooling, and reheating processes.Assist with production planning and preparation assignments for upcoming meal service needs.Shift Leadership & Staff SupportServe as the shift lead by assigning tasks, coordinating workflow, and ensuring production goals are completed on schedule.Provide day-to-day direction and support to cooks, apprentices, and kitchen staff.Act as the kitchen lead in the absence of the Food Service Manager or Sous Chef, ensuring uninterrupted operations.Reinforce accountability for food safety, operational procedures, and service expectations.Promote teamwork, professionalism, and a positive kitchen culture.Contract Compliance & Service StandardsEnsure compliance with HACCP procedures, food safety regulations, sanitation standards, and meal contract requirements.Support the consistent execution of service standards that meet or exceed Kitchens for Good and contractual expectations.Maintain accurate production, temperature, and sanitation logs.Monitor food quality, timeliness, and operational consistency throughout meal service.Identify and communicate operational concerns that may impact food safety, service delivery, or contract compliance.Stakeholder CommunicationCommunicate professionally and respectfully with Department of Probation personnel and other facility stakeholders.Respond appropriately to operational requests, concerns, and service-related needs.Represent Kitchens for Good through consistent professionalism, reliability, and customer service excellence.Workforce Development & Mission IntegrationServe as a Journey Person, adapting training approaches to individual learning needs while modeling professionalism, patience, and leadership by example.Provide hands-on instruction and mentorship to apprentices and program participants.Demonstrate proper culinary techniques, food safety practices, and professional workplace behaviors.Support a structured learning environment aligned with Kitchens for Good's workforce development mission.Utilize trauma-informed techniques to support apprentices and team members while fostering a respectful and supportive workplace culture.Inventory & Kitchen SupportAssist with inventory management, product rotation, and storage organization.Support efforts to minimize waste and maximize efficient use of ingredients and supplies.Maintain kitchen equipment, tools, and workspaces in clean and operational condition.Assist with deliveries, stocking, kitchen organization, and overall operational flow.General ResponsibilitiesMaintain a clean, safe, and organized kitchen environment.Support dishwashing and utility functions as needed.Assist with special projects and operational needs as assigned.Perform other related duties as assigned.CompetenciesCollaboration SkillsCustomer/Client FocusFlexibilityStress Management/ComposureExcellent CommunicationStrong Culinary and Production SkillsAbility to Lead and Direct Workflow with Limited SupervisionCoaching and Mentorship AbilityCommitment to Service ExcellenceProblem Solving and Decision MakingWork 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 colder than normal temperatures, steam, fire and noise.The kitchen is located at the Youth Transitional Center (detention center for youth) in 2801 Meadow Lark Drive San Diego, 92123 near our Door of Hope Campus. As part of their daily responsibilities, employees will interact with juveniles in custody, Kitchens for Good staff, and detention center personnel, maintaining a respectful, professional, and supportive atmosphere.Physical DemandsThe physical demands described are representative of those required to successfully perform the essential functions of this position.Employees must be able to stand for extended periods of time and regularly reach, bend, stoop, kneel, climb, push, pull, and lift items weighing up to 50 pounds. The position requires manual dexterity, auditory and visual acuity, and the ability to follow written and verbal instructions.Position Type / Expected Hours of WorkThis is a full-time, non-exempt position. Work schedules may include early mornings, evenings, weekends, and holidays based on operational needs. Shifts may vary according to organizational requirements.TravelEmployees may be required to travel to other Kitchens for Good locations to provide operational support or coverage as needed.Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of all activities, duties, or responsibilities required of the employee. Duties, responsibilities, and activities may change at any time with or without notice.BenefitsMedical, dental, and vision coverage403(b) retirement savingsProfessional development budget14 paid holidaysGenerous PTO PlanCompensation Transparency:At Kitchens for Good, we are committed to pay transparency and equity. The base salary range for this position is provided to ensure clarity and fairness in our hiring process. The final salary offered will be determined based on a variety of factors, including your education, relevant experience, skills, and knowledge. We also take into account internal equity to ensure consistency and fairness across our team.AcknowledgmentQualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. Kitchens for Good will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship would result.AT-WILL :The individual hired in this role will be at-will and will be subject to termination by the employee or the Company, with or without cause, with or without notice, and at any time.AMERICANS WITH DISABILITIES ACT (ADA) STATEMENT :The Company will provide reasonable accommodations (such as a qualified sign language interpreter or other personal assistance) with the application process upon your request as required to comply with applicable laws. If you have a disability and require assistance in this application process, please contact Juanita Atitsogbuie at 619-736-1873 or juanita@kitchensforgood.org.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.EQUAL EMPLOYMENT OPPORTUNITY (EEO

CookCFG Mission Valley - San Diego, CAOverviewSalary Range $20.00 Hourly Position Type Part Time Category Restaurant - Food ServiceDescriptionCLASSIFICATION: Hourly, Non-Exempt JOB SUMMARY : Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Responsible for appropriate use of facility, supplies and equipment to minimize loss, waste, and fraud. ACCOUNTABLE TO : Restaurant General Manager / Training General Manager WORK TO BE PERFORMED:Prepares or directs preparation of food served using established production procedures and systems.Determines amount and type of food and supplies required using production systems.Ensures availability of supplies and food or approved substitutions in adequate time for preparation.Sets steam table.Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.Stores food properly and safely, marking date and item.Reports necessary equipment repair and maintenance to supervisor.Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.Apportions food for serving.Maintains daily production records.Keeps work area neat and clean at all times (including dishwashing).Cleans and maintains equipment used in food preparation.Completes food temperature checks before service.Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.GENERAL RESPONSIBILITIES:Supports the Mission, Values and Vision of California Fish Grill and the facility.Supports, cooperates with, and implements specific procedures and programs for: Safety, including precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs.Confidentiality of all data, including food preparation.Quality Assurance and compliance with all regulatory requirements.Compliance with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory behavior.Supports and participates in common teamwork: Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.Uses tactful, appropriate communication in sensitive and emotional situations.Follows up as appropriate with supervisor, co-workers or guests regarding reported complaints, problems and concerns.Promotes positive public relations with family members and guests.ADDITIONAL DUTIES: Performs other duties and responsibilities as required or requested. KNOWLEDGE, SKILLS AND ABILITIES STRONG WORKING KNOWLEDGE OF:Restaurant operationsFood Safety and SanitationQuality Guest ServiceSafe work habits and procedures (e.g. knife handling, lifting, carrying trays/bus tubs, etc.)Company rules and procedures, in compliance with and including state and federal lawsESSENTIAL SKILLS:Moderate reading and writing skillsProficient interpersonal relations and communicative skillsAbility to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 lbs or lessManual dexterityAuditory and visual skillsAbility to follow written and oral instructions and proceduresRequired to know and follow safe work practices and be aware of Company policies and procedures related to job safety, including rules and regulationsCORE COMPETENCIES:Takes InitiativeAdaptabilityStrong TeamworkAbility to work at Fast PaceMakes Sound DecisionsGuest FocusStrategic ThinkingOptimizes Work ProcessesQualificationsMINIMUM QUALIFICATIONS:High School Diploma or GED and 2-3 years related work experience or any equivalent combination of education, training and experience that demonstrates the ability to perform the duties of the positionPrior experience in related food service positionsValid ServSafe or other approved Food Handler CertificationHigh level of integrity and honestyWORKING CONDITIONS:Typical restaurant environment. When warranted, may be required to work beyond normal working hours as needed to meet guest needs or restaurant requirements. The cook must maintain the skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job: Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.Ability to perform multiple tasks.Frequent standing, reaching with hands and arms, stooping and kneeling.Maintain composure when dealing with staff and occasionally under conditions of urgency and/or pressure situations in a fast-paced environment.

Essential Functions Wash dishes, glassware, flatware, pots and/or pans using dishwashers or by hand Clean and prepare various foods for cooking and serving Must be able to load and unload the dish-washing machine Stock supplies such as food and utensils in serving stations, cupboards, refrigerators

As a Dishwasher, you will be responsible for cleaning and sanitizing kitchen equipment, including: clean and sanitize dishes, utensils, and kitchen equipment.

Essential Functions Wash dishes, glassware, flatware, pots and/or pans using dishwashers or by hand Clean and prepare various foods for cooking and serving Must be able to load and unload the dish-washing machine Stock supplies such as food and utensils in serving stations, cupboards, refrigerators

Dishwasher Job Duties: Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed.

Join our Eastlake team at 2255 Otay Lakes Road, Chula Vista CA 91915NOW HIRING!Dishwashers receive an average of $2. If you want to be part of a company that cares about you as a unique individual, Islands is the place for you!Who We Are Looking For :Dishwashers who enjoy working in a fast paced kit

Dishwasher/Food Service Partner - PT - GreenThis is a part-time Dishwasher (Internal position title Food Service Partner) position, working 40 hours every two weeks, located in Torrey Pines at our Scripps Green campus.

The Dishwasher ("Lavaplatos") performs cleaning of the kitchen and all Food & Beverage facilities and equipment to meet Health Department and hotel sanitation standards, and also assists with banquet and event setup. Dishwasher (FT/PT) (AM/PM) ("Lavaplatos")Bahia Resort Hotel Since opening in 1953,

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.