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Job Description JOB SUMMARY Under the general supervision of the Senior Director and Activities Manager of Campus Life, the Campus Life Activities Assistant will be responsible for assisting in the setup, execution and tear down of activities and events. The Activities Assistant will oversee the storage of all Activity Department Supplies and will properly assemble, disassemble and repair items as needed. The Activities Assistant will have a working knowledge of woodshop tools and techniques. PRIMARY ACCOUNTABILITY The Campus Life Activities Assistant will report to the Senior Director of Campus Life and Activities Manager. The Activities Assistant will support the overall mission and vision of Glencroft Center for Modern Aging. ESSENTIAL FUNCTIONS • Regular attendance is considered an essential function of this position and is necessary for the efficient operation of the business., • Responsible with event set up and tear down., • Possess the ability to repair, maintain and create event equipment as directed., • Execute pre-event preparation., • Possess the ability to play key roles during an event week., • Manage content of Campus Life Department storage units., • Must have a working knowledge of woodshop tools and techniques., • Must be able to work with other campus departments to coordinate assignments in order to execute events., • Aids and assists in event registration., • Aids and assists with any Glencroft Resident Activities., • Must be able to work late nights or weekend days related to special events or event weeks as needed., • Must be willing and able to drive a 12-passenger mini-bus as needed – training will be provided., • Must be able to fluently communicate in or to take or give direction or guidance in the English language., • Performs other related duties, as required.

Job Description Looking for the perfect school fit where you can put kids first everyday as a part of an exceptional team?! Challenge Charter School has a lot to offer! Lots of classroom resources and support to reach the needs of our excelling students! Competitive salaries and great benefits including ASRS and bonus eligibility! Family Founded - Family Values - Family Campus Community Arizona's first official Core Knowledge® school, an A-Rated, National Blue Ribbon School seeks an exceptional Special Education Assistant to join our team for the upcoming 2018-2019 school year. Founded in 1996, “CCS is an established, unique, supportive, and safe learning community where kids come first in all decision making, accountability is embedded in all processes, and academic rigor and citizenship are pillar expectations & motivators for all: staff and students." The school’s Core Knowledge® curriculum is “engaging, challenging, and content-rich" at the appropriate developmental level, and integrated across disciplines for a foundation that “promotes academic excellence for all learners, while remaining flexible enough" to meet individual needs. Hands on and project learning is a must to engage all types of learners and is an expectation of all CCS staff. The CCS Team is passionate about kids’ first decision making in education and also in fostering and embracing a love for the life-long learning process for everyone. Therefore frequent and transparent communication throughout the tolerant, strengths-based CCS culture is an expectation of all CCS staff. At the heart of the CCS mission is academic accountability and as a Cooperative Teacher you are an integral part of the community of parents, educators, community members, and stakeholders, all working together in the best interests of all CCS students and should always make all decisions in the best interests of the school, team, and students. Challenge is seeking team members committed to: • Excellence in education., • Developing and implementing hands-on, engaging, content-rich, differentiated lesson plans., • Meeting individual student needs., • Effective parent communication and partnerships., • Fostering a life-long love of learning., • Professional Development., • Tolerance & Teamwork., • Data driven instruction with fluidity for student needs., • Positive reinforcement., • Curricular development, implementation, oversight and alignment for the Core Knowledge sequence and the AZ College and Career Readiness Standards, • Benchmark assessments and record keeping, • Strong communication skills both written and oral, • School event and activity planning & attendance, • Determining & securing resource needs, • School policy enforcement, • Community outreach · Assist in providing academic and social-emotional services to allow all learners to access the curriculum and reach high standards. · Review, update and maintain confidential files, maintain confidentiality and security of documentation. · Maintain good relationships with students, families, supervisors, and peers. · Assist with IEP’s, MET reports, 504 plans as directed by Special Education Director · Arrange and conduct parent & teacher meetings as needed. · Special projects as assigned. · Conduct small group classes for special education students in compliance with IEP goals and requirements. Conduct small intervention groups for at risk students under the direction of the CCS Special Education Director. · Confer with regular education teachers regarding implementation of the IEP and meeting the needs of special education students and other special needs students under the direction of the CCS Special Education Director.. Qualifications for Assistants: AZ Special Education Para-Professional Certified Experience working with all populations A passion for kids who need support the most General education classroom experience a plus! Company DescriptionFamily Founded - Family Values - Family Campus Community - Innovative Team! Founded in 1996, “CCS is an established, unique, supportive, and safe learning community where kids come first in all decision making, accountability is embedded in all processes, and academic rigor and citizenship are pillar expectations & motivators for all: staff and students." The school’s Core Knowledge® curriculum is “engaging, challenging, and content-rich" at the appropriate developmental level, and integrated across disciplines for a foundation that “promotes academic excellence for all learners, while remaining flexible enough" to meet individual needs. Hands on and project learning is a must to engage all types of learners and is an expectation of all CCS staff. The CCS Team is passionate about kids’ first decision making in education and also in fostering and embracing a love for the life-long learning process for everyone. Therefore frequent and transparent communication throughout the tolerant, strengths-based CCS culture is an expectation of all CCS staff. At the heart of the CCS mission is academic accountability and as an Administrator you are an integral part of the community of parents, educators, community members, and stakeholders, all working together in the best interests of all CCS students and should always make all decisions in the best interests of the school, team, and students.Family Founded - Family Values - Family Campus Community - Innovative Team!\r\n\r\nFounded in 1996, “CCS is an established, unique, supportive, and safe learning community where kids come first in all decision making, accountability is embedded in all processes, and academic rigor and citizenship are pillar expectations & motivators for all: staff and students."\r\n\r\nThe school’s Core Knowledge® curriculum is “engaging, challenging, and content-rich" at the appropriate developmental level, and integrated across disciplines for a foundation that “promotes academic excellence for all learners, while remaining flexible enough" to meet individual needs. Hands on and project learning is a must to engage all types of learners and is an expectation of all CCS staff.\r\n\r\nThe CCS Team is passionate about kids’ first decision making in education and also in fostering and embracing a love for the life-long learning process for everyone. Therefore frequent and transparent communication throughout the tolerant, strengths-based CCS culture is an expectation of all CCS staff.\r\n\r\nAt the heart of the CCS mission is academic accountability and as an Administrator you are an integral part of the community of parents, educators, community members, and stakeholders, all working together in the best interests of all CCS students and should always make all decisions in the best interests of the school, team, and students.

Job Description About Us: Arizona Liver Health (ALH) is dedicated to driving high standards of care and advancing medical innovation through leading clinical trials, ensuring patient safety and regulatory compliance, and generating high-quality clinical data. Our network of multiphase, multitherapeutic research, standard of care, and VEN Centers sites is staffed by skilled providers, research, clinic, pharmacy, and patient outreach professionals. ALH operates state-of-the-art facilities and programs to meet the evolving needs of clinical research and overall patient treatment. Job Summary: Arizona Liver Health/Arizona Clinical Trials is looking for qualified candidates for the Clinical Research Coordinator II or III position in Peoria, AZ Title: Clinical Research Coordinator II or III Compensation: $27.50 - $36.00 per hour, depending on experience Status: Full-time, Non-exempt Location: Peoria, AZ Schedule: Onsite, 7am-4pm, Monday-Friday Reports to: Clinical Research Manager (2 openings) Essential job functions/duties: Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. • Under the direction of the Principal Investigator or sub-investigator, manage the conduct of clinical research activities., • Responsible for coordinating and implementing assigned protocols in compliance with FDA CFR, GCP and company SOPs., • Collects and records clinical research data, assists in patient assessments, scheduling, maintain study files, study supplies and study medication accountability., • Develop management systems and prepare for study initiation, • Review with the Principal Investigator the inclusion/exclusion criteria, overall structure and requirements of each protocol, • Review the protocol summary sheet and the Informed Consent Form for accuracy and clarity about these protocols to staff and patients., • Responsible for the recruitment and screening of potential participants, which includes chart review of patients and schedules, contacting leads from outside recruitment efforts, and following up on referrals from all sources., • Responsible for meeting recruitment goals for each study., • May assume primary responsibility in the implementation and management of new clinical trials in a knowledgeable and collaborative manner., • Performs all functions according to established policies (SOPS), procedures, regulatory and accreditation requirements, as well as applicable professional standards., • Provides educational information to subjects. Serves as a resource and support person for subjects and families by being a consistent person they can contact within the clinical research program., • Provides all employees and research subjects with an excellent service experience by consistently demonstrating professional decorum., • Serves as a liaison to all physicians, employees, and third-party vendors., • Record data and study documentation, • Keep the clinical trial management system updated with newly recruited subjects, tracking completed visits and stipends for the participants and investigators and ensuring status of each patient is accurate., • Assign patient stipend pay card at screening, • Document reason for screen-fail in real time, • Plans, prepares and performs tasks required by protocol, which may include, but not limited to the following:, • Record data as directed using the appropriate media or platform, • Follow procedures for access and security for electronic data entry, • Review keyed data for accuracy as needed, • Send data to the data collection center on a timely basis, • Maintain source documentation for all data entered, including clinic chart visit notes, lab data and procedure reports, • Develop and/or edit source as needed independently or with Quality Assurance / Quality Control team to, • Ensure compliance with protocol and EDC., • Correct and edit data as directed and as appropriate., • Informed Consent, • Obtaining patient medical history and medication lists, • Phlebotomy and basic laboratory tests, • Processing & shipping labs for central and local labs, • Patient education and training, • ECG, • Administer questionnaires and assessments, • Vital signs, • Collect information for adverse event reporting, • Assist with efficacy assessments, • Data Entry and Query Resolution, • Study drug administration, including injections, • Tracking study supply inventory and reordering when necessary, • Schedule patient visits in appropriate electronic systems, • Documenting all patient visits and communications in progress notes, • Document and record all AEs and SAEs as outlined in protocol, • Monitor and report adverse events, • Triages adverse events and communicates with the research physician regarding the occurrence of adverse and serious adverse events within 24 hrs. Follow-up with the subject and collaborate information as needed., • Responsible for administrative duties including filing documents related to subject's participation in research, regulatory, lab results, receipts, invoices, calibration reports, etc., • Ensure W-9 and medical release forms are signed by subjects annually., • Management of site activities during audits and inspections, • Management of ancillary staff as assigned, • Train and supervise support staff (e.g., CRC I), • Mentor for externs, • Train newly hired employees as either Research Assistant and/or CRC, • Prepare for quality assurance audits and regulatory inspections as needed, • Act as contact person before, during and after audits and inspections, • Provide all required documentation to auditors, • Make all appropriate corrections as requested by auditors, • Coordinate site response to audit/inspection findings., • Participates in monitoring visits from sponsor provided appointees, ensures monitors are able to meet/speak with PI and ensures all concerns are addressed in a timely manner., • Minimum (2) years of experience working previously as a Clinical Research Coordinator for late phase clinical trials., • Experience and training in the conduct of clinical research (specific experience and/or training in clinical research, including IRB submissions, reporting and source documentation, trial management)., • A thorough understanding of regulatory requirements, principles of GCP and biomedical research ethics., • Interpersonal and communication skills—interact effectively with professional, administrative staff, sponsor and regulatory representatives, patients, potential subjects and referral sources., • Possess a sound and in-depth understanding of each protocol that has been assigned as a primary responsibility protocol deviations, serious adverse events and other reporting requirements., • Able to perform all Job duties listed for Job Description for Phlebotomist, • Associates or Bachelor's degree in healthcare, clinical research management, or related required., • Master's degree or study-specific training preferred, • GCP certification required, • Experience and training in the conduct of clinical research and basic knowledge of medical terminology., • Experience and training in the conduct of clinical research (specific experience and/or training in clinical research recruitment, including IRB submissions and trial enrollment management), • Health, Dental, Vision (with HSA plans and employer contribution), • 3 weeks of PTO, • 5 days Sick Time, • 401K with 6% company match, • Short & Long Term Disability, • CEUs / Educational Assistance EEO statement It is the policy of the Institute for Liver Health DBA Arizona Liver Health and Arizona Clinical Trials to provide equal employment opportunities without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. This policy relates to all phases of employment, including, but not limited to, recruiting, employment, placement, promotion, transfer, demotion, reduction of workforce and termination, rates of pay or other forms of compensation, selection for training, the use of all facilities, and participation in all company-sponsored employee activities. Provisions in applicable laws providing for bona fide occupational qualifications, business necessity or age limitations will be adhered to by the company where appropriate. Notice to Staffing Agencies: It is our policy that any and all contact with third party staffing or recruitment vendors come through our Talent Acquisition Team directly. We have an established and preferred network of contracted partners that we engage if and when we deem it necessary. We request that staffing agencies refrain from repeatedly contacting our hiring managers or employees directly. Unsolicited resumes, onsite solicitations, and inquiries will not be considered or responded to. Overly persistent and pushy inquires may also be blocked across our network as spam. Thank you for your understanding and cooperation.

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

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

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

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

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

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