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

Job DescriptionDescription: Job Purpose Summary Interacts with Guests and maintains cleanliness in support of a productive and profitable restaurant, including greeting the Guest, taking the order, putting the order out quickly, keeping the restaurant clean, and restocking the restaurant. Essential Job Duties • Is involved and interacts with Guests concerning their food orders and needs. Always smiles and greets the Guest with a proper greeting., • Is knowledgeable about all menu items., • Creates a positive energy by maintaining a positive attitude and approach to Guest problems and opportunities., • Keeps the restaurant clean. Cleans the dining room, patio, and restroom facilities as needed and/or directed by Management. Takes out the trash as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Stocks/Restocks the dining room facilities and cashier-area equipment and supplies as needed., • Ensures safe and accurate money handling. Maintains cash variance within allowable limits, according to Rubio’s GSA Cash Handling Policy. Counts money accurately., • Follows all Company safety and security policies and procedures., • Completes all required training checklists. Assists in the training of new GSA’s by ensuring proper training and use of checklists. Non-Essential Job Duties May perform similar and incidental duties as required by Management. Job Qualifications Education: No specific education is required. Experience: Some restaurant or retail experience is preferred. Knowledge: Knowledge of aspects of the restaurant industry. Language Skills: Ability to communicate in English, both orally and in writing. Math Skills: Ability to perform money-related mathematical calculations. Other: Individual must have reliable transportation to arrive at 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. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leaders. Major Business/Professional Contacts The GSA will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with the Restaurant Support Center staff. It is necessary for the GSA to conduct these relationships with professionalism and cooperation for the betterment of the Company. The GSA will regularly give suggestions to his/her manager regarding operations. The GSA is expected to follow appropriate procedures with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and 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. Physical Demands Must have the ability to lift 30 lbs. Ability to stand or walk for long periods of time. Requires clear speech in English. Performs fine hand manipulation during money handling and cleaning operations. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Tools and Equipment Used Cash register, walk-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, broom, dust pans, mops, etc.,) and cleaning solvents (bleach, cleanser, window cleaner, etc.) Requirements:

Job DescriptionDescription: POSITION TITLE: Director of Nutrition Services REPORTS TO: Chief Executive Officer (CEO) FLSA STATUS: Exempt COMPENSATION: $106,000.00-$132,500.00 LOCATION: San Diego, CA Who we are: Kitchens for Good transforms lives through culinary arts Position Summary: The Director of Nutrition Services provides strategic leadership, oversight, and compliance management for all nutrition services across Kitchens for Good. This position is responsible for menu development, nutritional analysis, regulatory compliance, special dietary accommodations, and quality assurance for county meal contracts, apprentice meals, and community meals serving food insecure San Diegans. The Director of Nutrition Services ensures that all food service operations meet applicable federal, state, county, and contractual nutrition requirements while supporting Kitchens for Good’s mission of delivering high-quality, dignified, culturally responsive meals. This position works collaboratively with culinary operations, workforce development, procurement, and compliance teams to advance nutrition excellence, operational efficiency, and innovative food systems solutions. This role requires a Registered Dietitian (RD/RDN) with experience in institutional food service, large-scale meal production, menu planning, and regulatory compliance. Essential Functions & Responsibilities • Lead menu development and nutritional oversight across all Kitchens for Good meal programs and nutrition initiatives., • Ensure compliance with USDA guidelines, Title 15 standards, CACFP, NSLP/SBP requirements, and all applicable county, state, and federal regulations., • Conduct nutritional analysis and maintain compliant production records, recipes, allergy documentation, and dietary accommodation procedures., • Develop standardized recipes and menu cycles that balance nutrition, cultural relevance, operational feasibility, and cost effectiveness., • Collaborate with meal production manager and chefs to improve food quality, meal satisfaction, and menu innovation., • Oversee nutrition compliance for juvenile detention meal contracts, apprentice meals, and community feeding initiatives., • Monitor food service operations to ensure adherence to food safety, sanitation, HACCP, and quality assurance standards., • Support procurement and inventory systems to align purchasing with nutritional and operational goals., • Analyze participation, meal utilization, cost, and nutrition data to support strategic decision making., • Develop policies, procedures, and training materials related to nutrition services and dietary compliance., • Collaborate with the program team to integrate nutrition education and learning opportunities into apprenticeship programs and meal contracts., • Support grant reporting, audits, inspections, and contract compliance activities., • Serve as a subject matter expert on nutrition services and community food systems., • Participate in strategic planning related to Kitchens for Good’s Culinary Impact Center and future nutrition initiatives. Leadership & Management • Hire, train, mentor, and manage nutrition and food service staff., • Foster a culture of accountability, collaboration, innovation, and continuous improvement., • Establish department goals, performance indicators, and operational work plans., • Serve as a member of the leadership team and support organization-wide initiatives., • Monitor department budgets, operational performance, and compliance outcomes., • Build strong cross-functional relationships across culinary, operations, entrepreneurship, and workforce development teams. Competencies: • Strong knowledge of institutional nutrition services and food service operations., • Exceptional organizational, analytical, and problem-solving skills., • Strong leadership and team management capabilities., • Ability to analyze nutrition, operational, and financial data., • Excellent written and verbal communication skills., • Ability to manage multiple priorities in a fast-paced environment., • Commitment to equity, dignity, and culturally responsive food systems., • Strong collaboration and relationship-building skills. 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, steam, fire, and noise. As part of the 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 that an employee must meet to perform the essential functions of this job successfully. The employee is required to stand for prolonged periods of time and reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work: This is a full-time exempt position. Regular hours are Monday through Friday, but the schedule is based on the needs of the department. This role regularly requires evening hours and frequent weekend work. Travel: The employee will be expected to travel as needed to additional KFG locations, and the juvenile detention centers listed below. The employee must have access to reliable transportation to KFG locations as needed, and the ability to work across multiple sites. This job operates across multiple locations including the following juvenile detention centers: Youth Transition Campus 2801 Meadowlark Drive San Diego Ca 92123 and East Mesa Juvenile Detention facility 446 Alta Road # 6100 San Diego, CA 92158. Other Duties: Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice, based on the needs of the department and organization. Benefits: • Medical, dental, and vision coverage, • 403(b) retirement savings, • Professional development budget, • 13 paid holidays, • Flexible Vacation Plan, • Group Term Life Insurance. 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. Please note that the listed range reflects the full salary potential for the role. Offers at the top of the range are not typical, as we aim to support long-term growth and advancement within the organization. Acknowledgment Qualified individuals must be able to perform the position's essential duties with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment 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 & Work Experience: • Registered Dietitian (RD/RDN) credential required., • Bachelor’s degree in Nutrition, Dietetics, Public Health, Food Service Management, or related field required; Master’s degree preferred., • Minimum five years of progressively responsible experience in nutrition services, institutional food service, or large-scale meal operations., • Experience with USDA meal programs, public sector contracts, or institutional food service strongly preferred., • Experience managing compliance, audits, inspections, and regulatory reporting., • Strong understanding of food safety regulations and HACCP principles., • Experience with menu analysis software and Microsoft Office 365., • Bilingual English/Spanish preferred. Pre-employment Requirements: • Criminal background clearance (Probation, DOJ, FBI), • Drug screening, • Tuberculosis testing

We are an innovative, Vancouver-based startup at the forefront of robotics, AI, and machine vision technologies. Backed by VC funding and recognized as a 2024 BCTIA Growth Award winner, we are on a mission to redefine the future of AI-driven robotic vision systems. Apera AI helps manufacturers make their factories more flexible and productive. Robots enhanced with Apera’s software have 4D Vision – the ability to see and handle objects with human-like capability. Challenging applications such as bin picking, sorting, packaging, and assembly are now open to fast, precise, and reliable automation. Apera is led by an experienced team from high-growth companies focused on robotics, artificial intelligence, and advanced manufacturing. About Apera Do you love your car? Use a dishwasher? Apera AI is revolutionizing how they're made. Our 4D Vision technology provides industrial robots with human-like vision and AI-powered intelligence, dramatically increasing reliability, speed, and accuracy in vision-guided robotic automation. We unlock factory performance, empowering automotive OEMs, Tier 1 suppliers, and other industrial manufacturers to achieve unmatched levels of productivity, quality, and cost savings. With hundreds of successful deployments across North America and a recent round of capital funding, Apera is growing fast—and we’re looking for a driven, strategic Business Development Manager to help us expand into new accounts and markets. This is a remote role based in Alabama, with travel as needed to client sites and events. What will I be doing? 30,000 foot view You’ll be on the frontlines driving revenue growth by identifying and closing new business opportunities in the manufacturing automation space. Working with OEMs, integrators, end users, and distribution partners, you’ll uncover use cases where Apera’s 4D Vision can add transformational value. You’ll also leverage our AI-powered Sales Tech Stack to improve prospecting, qualify opportunities, and shorten sales cycles. 10,000 foot view Major Objectives • Acquire and Close New Business Within the first 6–12 months, generate a pipeline of qualified leads and close high-value deals across key verticals. Use AI-enabled lead generation and CRM tools to increase efficiency and conversion rates. Consistently meet or exceed assigned revenue targets while preserving profitability. 2.Grow Strategic Accounts Expand business within existing accounts by identifying additional applications for Apera’s technology. Partner with engineering and application teams to develop tailored solutions. Use predictive analytics and CRM data to guide renewal, upsell, and cross-sell opportunities. 3.Drive Market Penetration Through Strategic Sales Execution Design and implement go-to-market strategies aligned with company growth goals. Build and manage partnerships with OEMs, integrators, and other key stakeholders. Provide quarterly performance reports that include KPIs like pipeline growth, win rates, and customer expansion. 2,000 foot view Critical Key Results • Conduct Market Analysis Within 60 days, complete a detailed analysis of customer segments, competitors, and territory dynamics. Use AI tools to identify emerging trends and develop data-backed insights that inform targeting strategies. 1. Implement 30-60-90 Day Action Plan Within the first 90 days, execute a structured onboarding and sales engagement plan. This includes specific goals for meetings, demos, and proposals, ensuring momentum and early wins. 1. Collaborate with Technical Teams to Deliver Value Partner with Application Engineering to shape client-specific solutions. Use collaborative platforms to streamline proposal creation and ensure seamless handoff from sale to execution. 1. Lead Project Management for Key Sales Wins For major deals, oversee execution timelines and stakeholder alignment to ensure successful implementation. Provide ongoing updates and manage client expectations proactively. 1. Launch Growth Initiatives Within 12 months, lead a strategic market expansion initiative—such as penetrating a new vertical, securing a major partnership, or running a promotional campaign. Track and report on ROI and impact. 1. Maximize Client Retention and Satisfaction Monitor customer satisfaction through structured feedback loops. Rapidly resolve challenges using root cause analysis and proactive communication. Cultivate long-term relationships that generate referrals and renewals. About You You’re a proven business development professional with 3+ years of success in technical sales. You’ve sold into manufacturing or automation environments and know how to speak the language of engineers and operations leaders. You’re self-directed, curious, and thrive in fast-paced environments where the path isn’t always laid out for you. You likely have: • A background in engineering or technical sales (degree preferred, but not ), • Strong track record of exceeding quota, • Experience selling robotics, machine vision, or complex automation systems, • A consultative, trust-based sales approach that resonates with technical buyers Why Join Us? People are our greatest strength. They are friendly, smart, and driven to build amazing products; we tackle challenges as a team, we are close-knit and scrappy. We also offer competitive total compensation, health benefits, and vacation. Our teams are motivated, talented, hardworking, and have an entrepreneurial spirit. We enjoy making large impact, solving challenging problems rooted in real-world physics using science, imagination, creativity, and persistence. What do we offer? • A chance to make a difference. People are our greatest strength they are friendly, smart, and driven to build amazing products; we tackle challenges as a team, we are close-knit and scrappy. Our teams are motivated, talented, hardworking and have both an intrapreneurial and entrepreneurial spirit. We enjoy making a large impact, solving challenging problems rooted in real-world robotic vision optimization using science, imagination, creativity, and persistence., • Build your skills. Build your career. We don’t just promise opportunities. We back them with personalized development plans, annual learning budgets, regular individual and team upskilling, and time dedicated to innovation. Come for the mission, stay to master it., • Equity That Empowers: A Rare Opportunity to Own What You Help Build. At Apera AI, equity isn’t just a benefit—it’s a belief system grounded in fairness, unity, and shared success. Every Aperian receives a meaningful ownership stake from day one, because those creating value should share in the rewards. While traditional companies reserve equity for a privileged few, we extend it to all employees. We’ve already gained considerable traction in transforming how manufacturers use AI and robotics. Join a mission-driven team where your ideas matter, your work shapes industries, and your ownership grows with every win. This is your invitation to be part of something rare: a company that shares both purpose and upside., • Straightforward compensation. At Apera AI, we believe that transparency and fairness are key to building a thriving team. For this BDM role, we offer a competitive base salary range of $100,000 to $110,000 USD and an OTE of $200,000 to $220,000 per year. This range reflects the base salary for a highly qualified candidate. The final offer will depend on a range of factors including your unique skills, experience, contributions to team diversity, and the value you bring to our vision of transforming industrial automation with AI-powered vision systems.

We are an innovative, Vancouver-based startup at the forefront of robotics, AI, and machine vision technologies. Backed by VC funding and recognized as a 2024 BCTIA Growth Award winner, we are on a mission to redefine the future of AI-driven robotic vision systems. Apera AI helps manufacturers make their factories more flexible and productive. Robots enhanced with Apera’s software have 4D Vision – the ability to see and handle objects with human-like capability. Challenging applications such as bin picking, sorting, packaging, and assembly are now open to fast, precise, and reliable automation. Apera is led by an experienced team from high-growth companies focused on robotics, artificial intelligence, and advanced manufacturing. About Apera Do you love your car? Use a dishwasher? Apera AI is revolutionizing how they're made. Our 4D Vision technology provides industrial robots with human-like vision and AI-powered intelligence, dramatically increasing reliability, speed, and accuracy in vision-guided robotic automation. We unlock factory performance, empowering automotive OEMs, Tier 1 suppliers, and other industrial manufacturers to achieve unmatched levels of productivity, quality, and cost savings. With hundreds of successful deployments across North America and a recent round of capital funding, Apera is growing fast—and we’re looking for a driven, strategic Business Development Manager to help us expand into new accounts and markets. This is a remote role based in Alabama, with travel as needed to client sites and events. What will I be doing? 30,000 foot view You’ll be on the frontlines driving revenue growth by identifying and closing new business opportunities in the manufacturing automation space. Working with OEMs, integrators, end users, and distribution partners, you’ll uncover use cases where Apera’s 4D Vision can add transformational value. You’ll also leverage our AI-powered Sales Tech Stack to improve prospecting, qualify opportunities, and shorten sales cycles. 10,000 foot view Major Objectives • Acquire and Close New Business Within the first 6–12 months, generate a pipeline of qualified leads and close high-value deals across key verticals. Use AI-enabled lead generation and CRM tools to increase efficiency and conversion rates. Consistently meet or exceed assigned revenue targets while preserving profitability. 2.Grow Strategic Accounts Expand business within existing accounts by identifying additional applications for Apera’s technology. Partner with engineering and application teams to develop tailored solutions. Use predictive analytics and CRM data to guide renewal, upsell, and cross-sell opportunities. 3.Drive Market Penetration Through Strategic Sales Execution Design and implement go-to-market strategies aligned with company growth goals. Build and manage partnerships with OEMs, integrators, and other key stakeholders. Provide quarterly performance reports that include KPIs like pipeline growth, win rates, and customer expansion. 2,000 foot view Critical Key Results 1. Conduct Market Analysis Within 60 days, complete a detailed analysis of customer segments, competitors, and territory dynamics. Use AI tools to identify emerging trends and develop data-backed insights that inform targeting strategies. 1. Implement 30-60-90 Day Action Plan Within the first 90 days, execute a structured onboarding and sales engagement plan. This includes specific goals for meetings, demos, and proposals, ensuring momentum and early wins. 1. Collaborate with Technical Teams to Deliver Value Partner with Application Engineering to shape client-specific solutions. Use collaborative platforms to streamline proposal creation and ensure seamless handoff from sale to execution. 1. Lead Project Management for Key Sales Wins For major deals, oversee execution timelines and stakeholder alignment to ensure successful implementation. Provide ongoing updates and manage client expectations proactively. 1. Launch Growth Initiatives Within 12 months, lead a strategic market expansion initiative—such as penetrating a new vertical, securing a major partnership, or running a promotional campaign. Track and report on ROI and impact. 1. Maximize Client Retention and Satisfaction Monitor customer satisfaction through structured feedback loops. Rapidly resolve challenges using root cause analysis and proactive communication. Cultivate long-term relationships that generate referrals and renewals. About You You’re a proven business development professional with 3+ years of success in technical sales. You’ve sold into manufacturing or automation environments and know how to speak the language of engineers and operations leaders. You’re self-directed, curious, and thrive in fast-paced environments where the path isn’t always laid out for you. You likely have: • A background in engineering or technical sales (degree preferred, but not ), • Strong track record of exceeding quota, • Experience selling robotics, machine vision, or complex automation systems, • A consultative, trust-based sales approach that resonates with technical buyers Why Join Us? People are our greatest strength. They are friendly, smart, and driven to build amazing products; we tackle challenges as a team, we are close-knit and scrappy. We also offer competitive total compensation, health benefits, and vacation. Our teams are motivated, talented, hardworking, and have an entrepreneurial spirit. We enjoy making large impact, solving challenging problems rooted in real-world physics using science, imagination, creativity, and persistence. What do we offer? • A chance to make a difference. People are our greatest strength they are friendly, smart, and driven to build amazing products; we tackle challenges as a team, we are close-knit and scrappy. Our teams are motivated, talented, hardworking and have both an intrapreneurial and entrepreneurial spirit. We enjoy making a large impact, solving challenging problems rooted in real-world robotic vision optimization using science, imagination, creativity, and persistence., • Build your skills. Build your career. We don’t just promise opportunities. We back them with personalized development plans, annual learning budgets, regular individual and team upskilling, and time dedicated to innovation. Come for the mission, stay to master it., • Equity That Empowers: A Rare Opportunity to Own What You Help Build. At Apera AI, equity isn’t just a benefit—it’s a belief system grounded in fairness, unity, and shared success. Every Aperian receives a meaningful ownership stake from day one, because those creating value should share in the rewards. While traditional companies reserve equity for a privileged few, we extend it to all employees. We’ve already gained considerable traction in transforming how manufacturers use AI and robotics. Join a mission-driven team where your ideas matter, your work shapes industries, and your ownership grows with every win. This is your invitation to be part of something rare: a company that shares both purpose and upside., • Straightforward compensation. At Apera AI, we believe that transparency and fairness are key to building a thriving team. For this BDM role, we offer a competitive base salary range of $100,000 to $110,000 USD and an OTE of $200,000 to $220,000 per year. This range reflects the base salary for a highly qualified candidate. The final offer will depend on a range of factors including your unique skills, experience, contributions to team diversity, and the value you bring to our vision of transforming industrial automation with AI-powered vision systems.

Job Description We are a family owned restaurant, located inside Santee Lakes park right on beautiful lake 4. We offer a huge diverse menu specializing in Sea Food, but we also serve an incredible breakfast! We offer a full espresso menu, beer, wine and sake drinks. We thrive to offer our guests an excellent experience. Hours of Operation: Monday-Thursday 7:00am-3:00pm Friday-Sunday 7:00am-5:00pm (Staff come in 30-45 mins prior for opening duties, and can stay 1-1.5 hours after for closing duties) We are currently looking to fill Two Positions: Line Cook and Prep/Dishwasher: Line Cook: • Perform daily operation of cooking, • Follow recipes and pay attention to presentation, • Monitor quality of products and services produced, • Manage inventory of ingredients and supplies, • Maintain and follow health standards for raw and finished products, • Follows cleaning procedures and policies, • Helps with dishwashing, • Prep work What we are looking for/Qualifications: • Team Player can handle feedback, • Attention to Detail (cares about presentation and quality), • Takes pride in the food they put out and their work performance, • Knowledge of common food safety practices, • Customer service oriented, • Flexible and eager to learn and cross train, • At least 2 years cooking experience, • Breakfast experience (not required but preferred), • Sea Food experience (not required but preferred), • Food Handlers Card (required), • Alcohol Servers Card (preferred, but will be required after hire), • Can assist with inventory, • Ability to thrive in a fast-paced environment Prep/Dishwasher/Float: • Buses Tables and Helps Keep dining area clean and presentable, • Washes dishes from the kitchen and from our guests, • Follows standards and procedures, • Kitchen Prep work: cutting, dicing, mixing, makes sauces, cut fish and chicken,, • Follow recipes and pay attention to details, • Monitor quality of products and services produced, • Helps in retrieving things for the line cooks, • Plating, and Calling orders, • Assist FOH Team with kegs, orders, and making drinks What we are looking for/Qualifications: • Team Player can handle feedback, • Attention to Detail (cares about presentation and quality), • Takes pride in the food they put out and their work performance, • Knowledge of common food safety practices, • Customer service oriented, • Flexible and eager to learn and cross train, • Food Handlers Card (required), • Alcohol Servers Card (preferred, but will be required after hire), • Ability to thrive in a fast-paced environment, • Interested in learning to be a line cook Compensation: • Hourly rate (based on experience) plus tips Company DescriptionTin Fish has multiple locations throughout the county and we're expanding!Tin Fish has multiple locations throughout the county and we're expanding!

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

Olive Garden - - Responsibilities: Clean and sanitize plates, glassware, utensils, and other kitchen items to maintain restaurant cleanliness and safety.

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.

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. As a Dishwashe

Texas Roadhouse - 1908 Sweetwater Road - Responsibilities: Operating the dish machine; Supervising proper rinse and wash temperatures; Changing water, storing, and using dish chemicals properly; Setting up and organizing the dish racks; Removing trash.

LCS Senior Living - 18655 West Bernardo Drive - Responsibilities: Operate all functions of dishwashing and sanitation and maintain the sanitation standards of the kitchen; Washes and sanitizes china, glassware, flatware, and all cooking equipment; Monitors dish machine temperatures and records them

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

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

Outback Steakhouse - - Responsibilities: Keeps dishwashing areas organized to ensure smooth kitchen operations; Maintains kitchen workflow by efficiently managing tasks; Follows food safety and sanitation guidelines; Restocks kitchen and cooking line as needed; Maintains and sanitizes dishes and sm

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

Compass Group - 9520 Towne Center 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 them by hand or places them in racks or on conveyor to dishwashing mach

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

Concord Hospitality - 1047 West 5th Avenue - Responsibilities: Ensure the cleanliness of all dishware and operate washing equipment; Polish stainless and silverware as needed; Maintain kitchen safety by clearing spills and cleaning surfaces; Empty, wash, and return trash bins when over ¾ full; Keep

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

Xperience Restaurant Group - 5024 Baltimore Drive - Responsibilities: Maintain highest level possible of cleanliness and sanitation standards throughout the area of responsibility; Set-up, operate and clean all kitchen machinery/equipment properly and safely; Clean and sanitize food service, prepara

Chilis - 8285 Fletcher Parkway - 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.

Red Lobster - 598 H Street - Responsibilities: Clean and maintain all areas of the restaurant; Clean and sanitize all dishware, flatware, glassware, pots, pans and cooking utensils; Safely and correctly operate the dishwasher and other equipment; Empty all trash in the kitchen and other areas; Suppo

California Pizza Kitchen - - Responsibilities: Clean dishes, glassware, pots and pans; Maintain dish machine in clean, working order; Assist management with the receiving of deliveries; Maintain proper storage and rotation of products; In-store janitorial cleaning.

True Food Kitchen - 7007 Friars Road - Responsibilities: Operate and maintain the dish machine; ensure proper sanitation levels and report issues; Wash, store, and rotate all tableware, cookware, glassware, and utensils; Hand-wash pots, pans, and specialty items using a 3-compartment sink; Maintain

Chilis - 10184 Scripps Highland Drive - Responsibilities: Wash and clean tableware, pots, pans, and cooking equipment; Keep dish room and equipment clean and organized; Work quickly to keep up with the pace of the restaurant and team.

Denny's - 9898 Mira Mesa Boulevard - Responsibilities: Wash and sanitize all pans, utensils, dishes, and tables; Maintain a clean and sanitized work environment; Follow health and safety guidelines; Assist team with general kitchen duties; Support franchisee's operational needs.

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.

Front Porch - - Responsibilities: Washes and cleans tableware, pots, pans and cooking equipment; Keeps the dish-room and equipment clean and organized; Operates the dish machine and monitors water temperature to ensure sanitary wash cycle; Maintains adequate levels of clean tableware for dining roo

Covenant Living Communities - - Responsibilities: Operate the dishwashing machine; Maintain stock areas in a neat and orderly fashion; Clean and wash food-service carts, dishes, utensils, trays, pots, pans, etc.Deliver food requests to stations; Sweep and mop floors and work areas.

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

Golden Nugget - - Responsibilities: Maintain cleanliness of dishes and kitchen equipment and support restaurant operations daily.

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; Dishwashers will ensure guests and team membe

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

Now hiring an experienced Dishwasher to maintain accurate records and documentation, manage daily responsibilities with a focus on quality and efficiency, and adapt to shifting priorities and business needs.

Dishwasher Job Duties: Maintains a clean kitchen, properly washes and sorts soiled dishes, and preps foods as needed.Keeps dish area free of clutter and organized.Sets up dish stations, inc

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

The Glen Scripps Ranch is looking for a FT Utility Worker (Dishwasher). The Kitchen Utility Worker performs a number of kitchen activities including pot washing, dish washing, general cleaning duties and storing food and non-food supplies.

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

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

Job DescriptionDescription: Job Purpose Summary Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 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: We are looking for a Dishwasher/Prep Cook to join our kitchen staff at Cellar Hand, a Mediterranean-inspired culinary concept located in the heart of San Diego's Hillcrest neighborhood. This dual-role position is essential to maintaining the cleanliness, efficiency, and quality of our kitchen operations. Responsibilities will include but not are limited to: Dishwashing Duties: • Collecting used kitchenware from dining and kitchen areas, • Loading and unloading dishwashing machines, • Washing specific items by hand as needed, • Storing clean dishes, glasses, and equipment appropriately, • Ensuring there are always enough clean dishes, glasses, and utensils, especially during peak hours, • Maintaining cleanliness and organization in the kitchen, • Monitoring inventory levels of cleaning supplies, • Checking washing machines’ operation and promptly reporting any technical/performance issues Prep Cook Duties: • Preparing ingredients for dishes, including washing, chopping, and measuring, • Assisting chefs with basic cooking tasks such as grilling, sautéing, and assembling dishes, • Ensuring food preparation areas are clean and organized, • Properly labeling and storing ingredients and prepared items, • Monitoring inventory levels and notifying the Chef or Kitchen Manager when supplies are low, • Following food safety and sanitation guidelines at all times, • Supporting the kitchen team during busy service hoursRequirements:, • Must be at least 21 years of age, • Work experience as a Dishwasher or Prep Cook preferred, • Hands-on experience with industrial washing machines and basic kitchen equipment, • Ability to follow instructions and help with various tasks, as needed, • Ability to work weekends, holidays, some evenings, and adapt to a flexible schedule, • Ability to walk, sit and stand for long periods of time, • Full-time employment About Cellar Hand: Cellar Hand is the latest culinary venture by the esteemed creators of Pali Wine Co. Nestled in the vibrant heart of San Diego's Hillcrest neighborhood, this elegant establishment marries the rustic allure of Central Coast wine country with a distinctive Mediterranean twist. Experience the essence of farm-to-table dining with a Mediterranean influence at Cellar Hand. Here, the concept of locally sourced ingredients is taken to a whole new level. Our menu is a carefully curated palette of seasonal delights, every item meticulously selected from the rich bounty of San Diego's farmers and fishers. At Cellar Hand, we are proud to extend the exquisite experience of Pali Wine Co. to our customers by offering a stellar selection of our beloved wines. These carefully crafted wines are celebrated for their character, depth, and commitment to quality. But our wine list does not stop there. Going beyond our Pali Wine Co. selection, we've taken immense care to cultivate a wine menu that captures a diverse range of flavors, styles, and regions.

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.

Job Description Dishwasher We’re on the lookout for a reliable, hardworking Dishwasher to join our friendly team at our casual dining restaurant. If you’re someone who takes pride in keeping things clean and organized, and you’re looking to get your foot in the door of the restaurant industry, this could be the perfect fit! What You’ll Do: • Wash and sanitize dishes, glassware, cookware, and utensils, • Keep the kitchen clean, organized, and in line with health and safety standards, • Properly store all clean dishes and equipment, • Help maintain a safe and sanitary work environment, • Lend a hand in other areas of the kitchen or restaurant when needed What We’re Looking For: • Minimum of 5 years of experience in high volume restaurants, • Someone dependable and punctual, • A strong work ethic and attention to detail, • Ability to work in a fast-paced environment, • Team player attitude, • Previous kitchen or dishwashing experience is a plus, but not required Compensation: $18-$20/hour based on experience. Position: Full-time & Part-time available. This is a tipped position. Perks: • This is a tipped position – your hard work is appreciated and rewarded, • Opportunity to grow and gain experience in a professional kitchen, • Supportive team and a fun, fast-paced work environment Please Note: We are an E-Verify employer – all candidates must be authorized to work in the United States and will be required to complete E-Verify as part of the hiring process. If you’re ready to roll up your sleeves and be part of a team that values good food and great people, we’d love to hear from you!

Job DescriptionJob Title: Dishwasher Company Description: Flecha by Mark Wahlberg is an exuberant, polished casual dining establishment where the past and present converge to craft unforgettable experiences. Our commitment to 'Mexican Redefined' honors culinary roots while exploring new horizons, sparking curiosity with every dish. As more than just a venue, Flecha infuses traditional Mexican cuisine with a modern twist, featuring fresh local ingredients and signature dishes crafted by skilled chefs. Job Description: Join the vibrant team at Flecha by Mark Wahlberg, where we blend traditional Mexican cuisine with contemporary flair. As a Dishwasher, you will be essential in maintaining the cleanliness and organization of our kitchen, ensuring a smooth and efficient operation. Key Responsibilities: • Wash and sanitize dishes, glassware, utensils, and kitchen equipment., • Maintain the cleanliness of kitchen and dishwashing areas by sweeping, mopping, and removing trash., • Ensure all cleaned items are properly stored in their designated places., • Assist kitchen staff with basic food preparation tasks as needed., • Monitor and replenish dishwashing supplies, such as soap and sanitizer., • Perform regular checks of kitchen equipment and report any issues to the management team., • Follow all health and safety regulations to ensure a safe working environment.Qualifications:, • Previous experience in a dishwasher or kitchen support role is a plus., • Strong attention to detail and a commitment to maintaining high cleanliness standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Good physical condition and ability to perform manual tasks, including lifting and moving items., • Flexibility to work various shifts, including evenings, weekends, and holidays as needed., • Reliable and punctual with a strong work ethic.Why Join Flecha by Mark Wahlberg?, • Be part of a team that redefines traditional Mexican cuisine with creativity and passion., • Work in a dynamic, polished casual dining environment where your contributions are valued., • Enjoy competitive compensation and opportunities for growth within our expanding brand.If you are dedicated to cleanliness, work well under pressure, and are eager to support a top-notch culinary team, we would love to hear from you. Apply today to become a part of the Flecha by Mark Wahlberg family and help us create unforgettable dining experiences!

Job Description About Bartell Hotels: Bartell Hotels is San Diego's largest independent hotel owner-operator with a sharp focus on employees, customers and community. This diverse collection of properties reflects Southern California's natural beauty, love for active lifestyles and exceptional hospitality. Our hotels combine classic and modern design, farm-to-table restaurants and energized bars, three beautiful marinas and the iconic Humphreys Concerts by the Bay entertainment venue. Our Culture: At Bartell Hotels you will find a team of incredibly friendly people who are committed to exceeding guest expectations every day. The Bartell Hotels culture emphasizes respect, pride, teamwork and development. When you work at Bartell Hotels, you are encouraged to think entrepreneurially, and you are empowered to perform and show leadership in ways that can help advance your career. We often look within to promote deserving colleagues at all levels. Bartell Hotels embraces colleague diversity, inclusion and equity, and is firmly committed to respecting and appreciating each colleague. Bartell Hotels is an equal opportunity employer. Primary Objective of Utility/Dishwasher Position To contribute to the cleanliness of the hotel by cleaning all dishes and maintaining a clean, sanitary kitchen Responsibilities • Cleans dishes, silverware, and glassware for all outlets by operating dishwashing machine, • Places bus pans in cook's line; cleans dirty dishes as needed, • Keeps cook line well stocked with china/hot plates, remove dirty sauté pans as well and return them cleaned, • Keeps glassware organized at all times, storing dishware in the proper location, • Polishes all silver when needed, cleans drains, • Empties all dirty dishware in the employee cafeteria, washes and returns to the proper location, • Assists in the breakdown of banquet functions; washes dishes of functions Maintains a clean kitchen environment by assisting kitchen personnel in following standard cleaning practices • Sweeps and mops the entire kitchen and dish room, • Washes all clearing counters and shelves, • Washes mats with bleach after each use, • Monitors trash levels in all cans and removes when needed, • Minimizes safety hazards by following all safety rules and procedures Other duties may be assigned as needed Physical Demands & Work Environment While performing the duties of this Job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl, as well as lift and/or move up to 100 pounds. The employee is sometimes exposed to outside weather conditions and frequently to hot or cold interior conditions as well as moving mechanical parts, sharp cutting tools and hot external surfaces of kitchen cooking equipment. The employee must also be able to go up and down a flight of stairs while carrying 100 pounds. The noise level in the work environment is usually moderate to loud.

Job Description XRG FIELD HOURLY POSITIONS: Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive pay: Your hard work deserves more than just a paycheck. Enjoy competitive pay that recognizes your dedication and skills., • Flexibility: Strike the perfect balance between work and life with our flexible hours. Your time matters, and we value your well-being., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Team Member Dining Discounts: Savor the perks of being part of our team with exclusive dining discounts for you and up to 5 guests., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more!, • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered!, • Health Insurance: Take care of your well-being with comprehensive health insurance for our full-time team members. Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $16.90 - $18.50/Hour *Range(s) - DOE PURPOSE The Dishwashers responsibility is to maintain the highest level of cleanliness and sanitation standards throughout their assigned area of responsibility. DUTIES & RESPONSIBILITIES • Maintain highest level possible of cleanliness and sanitation standards throughout the area of responsibility, which will meet or exceed Federal, State, and Local standards, • Set-up, operate and clean all kitchen machinery/equipment properly and safely and store it in its proper place, • Clean and sanitize food service, preparation ware, dish room, pot room and kitchen areas in restaurants where applicable, • Scrape/spray all ware after placing in ware-washing machine, • Rack all china and glassware according to dish room standards, • Ensure all ware is clean and sanitary after removing from dish room areas, • Take out trash as needed, • Sweep all debris from the floor and maintain the floor dry and free of spills, • Practice proper food handling procedures, • Separate all ware and store properly in designated areas, • Maintain equipment quality thru preventative maintenance and cleaning, • Attention to detail on areas of grease, grime, proper storage, stacking heights, chemical usage and storage, etc., • Assist with loading/unloading of miscellaneous equipment, such as boxes, food and beverage produc, • Maintain the workstation in a neat and orderly fashion, • Attention to detail on areas of grease, grime, proper storage, stacking heights, chemical usage and storage, etc., • Assist with loading/unloading of miscellaneous equipment, such as boxes, food and beverage product, • Maintain the workstation in a neat and orderly fashion, • Move furniture as directed by management, including but not limited to: tables, chairs, bar stools, banquettes, bar tables, boxes, and equipment, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • Clean all spills immediately and place all trash in proper receptacles, • Inform management of any complaint, comments or incident, • Ensure nightly/weekly and opening/running/closing duties are completed, • Record and report any equipment failure and/or safety hazards to management immediately, • Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS • High School Diploma preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 18+ years of age, • Possession of or the ability to possess all state required work cards, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Full service kitchen operations, • Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients. WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant, • Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs, • Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl. DISCLAIMER This job description is a summary of duties, which you as a Dishwasher are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job DescriptionDescription: Description Are you passionate about food, hospitality, and creating memorable dining experiences? We would love to review your application and resume and would love to have you on board. Whether you're a seasoned food runner, a culinary enthusiast, or looking to get into the hospitality industry, we encourage you to submit your information here if you didn't see what you were looking for. Front of House (FoH) positions: • Host/Cashier: Be the friendly face that greets our guests and manages the flow of traffic, • Expo/Food Runner: Ensure seamless communication between the kitchen, staff, and guests, • Busser: Keep our dining areas clean and organized for a pleasant guest experience, • Server: Interested in being a server? Please speak with our Management team directly Back of House (BoH) positions: • Dishwasher: Maintain cleanliness and efficiency, controlling necessary, • Prep Cook: Assist in food preparation, ensuring the quality of our product, • Line Cook: Create quality dishes in a consistent, timely mannerRequirements: Requirements • Weekend and holiday availability, • Experience in a full service, dine in restaurant is preferred, • Experience in the same or similar position is preferred, • Authorized to work in the US Why Join US? • Competitive Pay, • Career Advancement Opportunities, • Supportive team environment, • Flexible Scheduling, • Meal discounts and other perks If you desire a solid career opportunity with a stable, growth oriented company, please complete the application or speak with our Management team to learn about current or upcoming opportunities.