Offres food product development à Bakersfield, CaliforniaCréer des alertes d'emploi

Job DescriptionCompany Description The Wonderful Company is committed to providing high-quality, healthy, and iconic brands, including FIJI Water, POM Wonderful, Wonderful Pistachios, Wonderful Halos and helping improve the lives of the people who live and work in the places where we operate. Ranked No. 1 on the 2025 PEOPLE® Companies That Care list and one of Fortune® magazine’s “100 Best Companies to Work For” in the U.S., The Wonderful Company is continually recognized for its dedication to the well-being of its workforce, their communities, and the planet. The Wonderful Company is seeking an accomplished Vice President, Global Sourcing to lead one of the company's most strategic enterprise functions. Reporting to the Chief Financial Officer, the VP, Global Sourcing will lead the company's global sourcing organization, overseeing strategic sourcing, supplier partnerships, logistics, technical packaging engineering, category management, sourcing analytics, and new product development support across The Wonderful Company's diverse portfolio of businesses. The VP will lead teams based in Los Angeles and Bakersfield, along with Asia-Pacific sourcing teams located in Singapore, Hong Kong, Malaysia, Thailand, and China, partnering with executive leadership to drive sourcing strategies that create enterprise value, strengthen supplier partnerships, optimize costs, and support long-term business growth. This role can be based in either Bakersfield, CA or Los Angeles, CA. Job Description Enterprise Sourcing Strategy • Develop and execute a comprehensive global sourcing strategy across multiple business units and spend categories aligned with the company's long-term business objectives., • Identify opportunities to optimize spend, improve supplier performance, mitigate risk, and create measurable enterprise value., • Develop forward-looking sourcing strategies that anticipate changing economic conditions, geopolitical risks, commodity markets, supplier capabilities, and evolving business priorities., • Continuously evaluate global supply markets to identify opportunities for innovation, supplier diversification, operational efficiencies, and competitive advantage., • Lead complex global supplier negotiations and cultivate strategic partnerships that ensure a resilient, competitive supply base while advancing quality, innovation, sustainability, and long-term business growth. Executive Leadership • Lead, inspire, and develop a high-performing global organization, fostering a culture of accountability, collaboration, innovation, and continuous improvement., • Coach and mentor leaders across multiple functions and geographies while building organizational capability and succession strength., • Evaluate organizational structure, capabilities, and operating models to ensure the sourcing function continues to evolve alongside the business. Enterprise Partnership & Influence • Serve as the enterprise leader for global sourcing, partnering with executive leadership and business unit leaders to align sourcing strategies with evolving business priorities and drive enterprise-wide value., • Build trusted relationships and lead through influence across a highly matrixed organization, balancing competing priorities while advancing company-wide sourcing initiatives., • Partner with the Purchasing Board to foster collaboration, governance, and alignment across the enterprise. Functional Leadership • Provide executive oversight for enterprise sourcing functions including Global Sourcing, Asia-Pacific Sourcing, Sourcing Analytics & Planning, Technical Packaging Engineering, Logistics, Travel & Fleet, and the New Product Development (NPD) team., • Provide strategic leadership for the Technical Packaging Engineering team, ensuring packaging solutions balance innovation, quality, manufacturability, sustainability, cost, and supply chain performance across the company's portfolio of brands., • Ensure these functions operate as an integrated enterprise organization that delivers strategic value and consistent service across the company's portfolio of businesses., • Foster collaboration between centralized sourcing and business unit leaders to drive alignment, transparency, and shared accountability. Operational Excellence • Establish and monitor KPIs that measure supplier performance, cost savings, service levels, operational effectiveness, and enterprise value creation., • Leverage data, analytics, and market intelligence to inform sourcing decisions and measure business impact., • Drive continuous improvement across sourcing processes, systems, governance, and supplier performance., • Balance quality, service, innovation, risk, and total cost of ownership in sourcing decisions.Qualifications, • 15+ years of progressive leadership experience in global sourcing, procurement, supply chain, or strategic sourcing, including at least five years in a senior executive leadership role., • Proven success leading a sophisticated, multi-category global sourcing organization within a large, complex, matrixed enterprise., • Experience managing international sourcing operations with significant exposure to Asia-Pacific supplier markets and global sourcing strategies., • Demonstrated ability to build credibility and influence executive leadership, business unit partners, and cross-functional stakeholders without direct authority., • Exceptional relationship-building skills with the ability to unite diverse stakeholders around common business objectives., • Proven ability to develop sourcing strategies that adapt to changing economic conditions, global supply markets, commodity trends, and geopolitical dynamics., • Strong commercial acumen with the ability to translate market intelligence into actionable sourcing strategies and measurable business outcomes., • Experience leading large, geographically dispersed organizations while developing high-performing teams and future leaders., • Demonstrated success driving enterprise-wide transformation through strategic sourcing, supplier partnerships, operational improvements, and change management., • Deep expertise in negotiating complex global supplier agreements across both direct and indirect spend categories., • Strong financial, analytical, and business acumen with experience delivering measurable cost savings and operational improvements., • Outstanding executive presence with exceptional communication, negotiation, relationship-building, and influencing skills., • Bachelor's degree required; MBA or other advanced degree preferred. Pay Range: $430,000 - $475,000 and may include a discretionary bonus. Final compensation will be dependent upon skills & experience. Additional Information • Thriving Wellness Community: Access to top-notch medical coverage comprehensive vision and dental plans, and a 401k with match eligibility to secure your financial future and including:, • 24/7 online physician consultations, • virtual mental health resources, • life coaching, • engaging employee community groups, • cash rewards for healthy habits and fitness reimbursements, • library of on-demand fitness videos, • Career Advancement Opportunities: Unlock your potential with clear paths for career progression and internal mobility across our diverse family of brands and business units., • Focused Learning and Development: Grow as a leader with our dedicated Learning and Organizational Development department, offering extensive resources like People Manager and leadership training, webinars, and eLearning courses., • Empowering Mentorship Program: Connect with colleagues through our company-wide mentorship program to share goals, overcome challenges, and drive your career forward., • Continuous Improvement Training: Participate in training that empowers all employees to learn and implement concepts that drive significant, positive change in the workplace., • Building a Healthy Society: To date, our co-Founders Lynda and Stewart Resnick, through their foundations and The Wonderful Company, have invested more than $2.5 billion in education, health and wellness, community development, and sustainability initiatives across California’s Central Valley, Fiji, and the world. In 2025, Wonderful ranked as #1 in PEOPLE’s “100 Companies That Care” list and was named one of Fortune magazine’s 100 Best Companies to Work For. To learn more about our corporate social responsibility efforts, visit csr.wonderful.com., • Giving Back to the Community: Make a difference with Wonderful Giving, allowing you to allocate company-provided funds to up to three charities of your choice, and join Wonderful Neighbor to contribute to group service projects within our local communities. The Wonderful Company is a privately held $6 billion global company headquartered in Los Angeles, with more than 10,000 employees worldwide. Founded by Lynda and Stewart Resnick, Wonderful produces some of the world’s most recognized healthy food and beverage brands, including FIJI Water, POM Wonderful, Wonderful Pistachios, Wonderful Halos, Wonderful Seedless Lemons, Teleflora, and JUSTIN, Lewis Cellars, and Landmark wines. The company also operates Neptune Pacific, a shipping and supply chain company serving the Pacific, and Wonderful Real Estate, which develops and manages industrial properties in California’s Central Valley. To date, the Resnicks, along with their foundations and The Wonderful Company, have committed more than $2.5 billion to philanthropy and community investment primarily where its employees live and work. Wonderful is regularly named one of Fortune’s “100 Best Companies to Work For” and ranked No. 1 on PEOPLE magazine’s Companies That Care list. To learn more about The Wonderful Company, its products, and its core values, please visit wonderful.com or follow The Wonderful Company on LinkedIn, Facebook, and Instagram. For more information on the company’s corporate social responsibility impact, visit csr.wonderful.com. The Wonderful Company is an Equality Opportunity Employer that provides opportunities for advancement. We are committed to creating a diverse workforce that embodies a deep culture of acceptance, equity, and inclusion. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories. EEO is the law - click here for more information

Job Description THE ROLE: • This position will report to the: Plant Director, • Travel Requirement: 15%, • Location: Bakersfield, CA, • FLSA Status: Exempt, • Employment Category: Full Time - Regular, • Pay Range: $110,000-$130,000 Generous Brands is dedicated to inspiring people to thrive through the power of vibrant nutrition through its leading brands, Bolthouse Farms, Health-Ade, and Evolution Fresh. Generous Brands partners with SAMBAZON to manufacture, distribute and sell SAMBAZON branded beverages. Bolthouse Farms is a pre-eminent provider of chilled juice, smoothies, shakes, and protein drinks. Health-Ade is the fastest growing kombucha brand, dedicated to creating bubbly beverages that boost gut health. Evolution Fresh is a premier cold-pressed juice brand with national availability. And, SAMBAZON beverages bottle the superfruit power of açaí in juice and natural energy cans. The company operates its North American business from facilities in Southern California, and the Greater Chicago Area. To learn more, please visit www.generousbrands.com. WHAT YOU’LL BE RESPONSIBLE FOR IN THIS ROLE The Senior Process Engineer is a hands-on manufacturing engineering role and senior technical leader responsible for improving the stability, repeatability, throughput, yield, quality, and cost performance of Bakersfield processing systems. The role works directly with Operations, Maintenance, Quality/Food Safety, Engineering, Continuous Improvement, and OEM/vendor resources to identify chronic process losses, determine root causes, set technical direction, and implement sustainable corrective actions. A critical responsibility is translating process needs into effective automation and control solutions. The Senior Process Engineer will work in close partnership with a Controls Engineer or Automation Specialist to develop functional requirements, troubleshoot control-related process issues, support and validate PLC/HMI, sequence, recipe, setpoint, interlock, instrumentation, and alarm changes, and confirm that improvements deliver the intended process result. This position provides the process expertise required to make controls changes effective and sustainable and is not intended to replace the controls/automation function. WHAT WE’RE LOOKING FOR • Provide daily floor-level technical support for beverage processing systems, with emphasis on thermal, aseptic, blending, transfer, homogenization, evaporation/concentration, storage, and CIP operations., • Serve as the senior technical process owner for assigned systems, independently prioritizing high-value opportunities, establishing technical direction, and driving cross-functional actions through verified completion., • Troubleshoot complex process problems by evaluating product flow, temperatures, pressures, flow rates, levels, valve states, pump performance, instrumentation, control sequences, and interactions between unit operations., • Lead root-cause analysis of recurring downtime, process instability, slow cycles, startup losses, product losses, and chronic faults; drive corrective actions through implementation, verification, documentation, and sustained performance checks., • Analyze OEE and downtime losses, process cycle times, throughput constraints, yield, giveaway, product recovery, changeovers, sanitation/CIP time, startup/shutdown losses, utility consumption, and operating variability to establish improvement priorities., • Establish and maintain process centerlines, critical operating parameters, recipes, setpoints, control limits, startup/shutdown standards, troubleshooting guides, and other operating standards for key systems., • Develop process flow diagrams, control narratives, functional descriptions, operating philosophies, test protocols, and technical requirements for process and automation changes., • Work jointly with a Controls Engineer or Automation Specialist to review logic and sequence behavior; troubleshoot PLC/HMI and instrumentation-related issues; define required programming changes; support offline/online testing; and validate changes in production., • Optimize recipes, control loops, setpoints, alarm limits, interlocks, permissives, timing, valve sequences, and equipment coordination while maintaining appropriate change control, food-safety review, and documentation., • Own or support commissioning, startup, qualification, and performance verification of process modifications and new equipment, including punch lists, test protocols, and clear acceptance criteria., • Develop and maintain accurate SOPs, process specifications, centerlines, troubleshooting trees, change records, and technical training materials., • Partner with Quality/Food Safety and the appropriate process authority to ensure changes affecting critical food-safety parameters are formally reviewed, validated, approved, and documented before implementation., • Support sanitary design and optimization of hygienic piping, pumps, valves, tanks, instrumentation, heat exchangers, aseptic systems, and CIP systems; identify conditions contributing to fouling, poor cleanability, contamination risk, or excessive cleaning time., • Use process historian data, trends, alarms, operator observations, maintenance findings, statistical methods, and structured problem solving to identify sources of variation and verify that improvements remain stable across shifts, products, and operating conditions., • Provide technical input to capital projects when process changes or equipment upgrades are required, including scope development, design review, vendor evaluation, FAT/SAT support, startup, and performance validation., • Provide technical coaching and mentorship to engineers, technicians, operators, and maintenance personnel to strengthen plant troubleshooting capability and establish repeatable engineering standards and best practices., • Support planned shutdowns, major process interventions, production trials, startups, and urgent troubleshooting as business needs require. ADDITIONAL REQUIRED QUALIFICATIONS: • Strong working knowledge of sanitary liquid processing, including sanitary piping, pumps, valves, tanks, heat exchangers, instrumentation, CIP, thermal processing, and automated process systems., • Demonstrated ability to solve recurring manufacturing process problems and convert data and analysis into sustained operational improvements., • Ability to read and interpret P&IDs, process flow diagrams, process trends, electrical/control drawings, HMI screens, I/O information, and PLC logic sufficiently to diagnose process-control interactions., • Ability to partner effectively with Controls/Automation personnel to translate process requirements into PLC/HMI, sequence, recipe, setpoint, instrumentation, interlock, permissive, and control-logic changes., • Working knowledge of thermal processing fundamentals, including heat transfer, holding time/temperature relationships, regeneration, flash/vacuum cooling, homogenization, aseptic tanks, sterile boundaries, and product recovery., • Experience troubleshooting automated pre-sterilization, production, intermediate cleaning, CIP, startup, shutdown, diversion/reject, and aseptic sequence conditions., • Ability to use process historians, trend data, downtime/OEE information, and structured root-cause analysis tools to identify, prioritize, and verify improvement opportunities., • Strong cross-functional leadership, communication, organization, facilitation, and technical documentation skills, with the ability to influence execution without relying solely on formal authority., • Ability to manage multiple changing priorities, respond effectively to urgent production issues, and maintain disciplined follow-through on corrective actions., • Commitment to plant safety, lockout/tagout, PPE, management-of-change practices, engineering standards, and protection of critical food-safety and quality controls. MINIMUM QUALIFICATIONS: • Bachelor’s degree in Chemical Engineering, Mechanical Engineering, Food Engineering, Process Engineering, or a related technical field., • Minimum 7 years of process/manufacturing engineering experience in food, beverage, dairy, liquid nutrition, pharmaceutical, or another highly automated sanitary liquid-processing environment., • Demonstrated experience working directly with Controls/Automation personnel on automated process systems and control-related process improvements., • Proficiency with Microsoft Office and the ability to create clear technical documentation, operating standards, and engineering deliverables. PREFERRED QUALIFICATIONS: • 10+ years of relevant process/manufacturing engineering experience in highly automated sanitary liquid processing., • Hands-on experience with Tetra Pak Tetra Therm Aseptic VTIS systems or comparable direct/indirect UHT and aseptic thermal processing systems., • Experience with low-acid and/or high-acid beverage processing, pasteurization, UHT/aseptic systems, evaporation/concentration, and sanitary liquid processing., • Experience with Rockwell/Allen-Bradley, Siemens, or comparable PLC/HMI platforms; ability to read and troubleshoot control logic is strongly preferred, and hands-on programming capability is a plus., • Experience with equipment commissioning, FAT/SAT, production startup, AutoCAD, historian/SCADA tools, statistical analysis, process simulation, or project-management tools. PHYSICAL DEMANDS & ENVIRONMENTAL HAZARDS: • Regular work in both office and manufacturing environments, including extended periods of standing and walking on the plant floor., • Ability to climb stairs/ladders as required and work around moving equipment and in hot, cold, humid, wet, and noisy manufacturing areas while using required PPE., • Ability to lift or handle items up to 50 pounds when necessary., • Exposure to normal food and beverage manufacturing hazards; must comply with all applicable plant safety, sanitation, and PPE requirements. HOURS & WORKDAYS: • Full-time position with work schedule aligned to plant and business needs., • Must be available to support planned shutdowns, startups, production trials, major process interventions, and urgent production issues outside normal business hours, including overtime or weekends when required. WHAT WE OFFER plus more! Our rich benefits packages are designed to support the health and well-being of both our eligible team members and families. • Medical, Dental & Vision, • Group Life and AD&D, • Voluntary Life and AD&D, • Group Short & Long-Term Disability, • 401(k), • Paid Time Off, • Flexible Spending Accounts, • Employee Assistance Program, • Gym Membership Discounts EQUAL EMPLOYMENT OPPORTUNITY We are an equal opportunity employer committed to fostering a culturally diverse organization. We strive for inclusiveness and a workplace where mutual respect is paramount. We encourage applications from a diverse pool of candidates, and all qualified applicants will receive consideration for employment without regard to race, color, ethnicity, religion, sex, age, national origin, disability, sexual orientation, gender identity and expression, or veteran status. We will provide reasonable accommodation for qualified individuals with disabilities, as needed, to assist them in performing essential job functions. REASONABLE ACCOMMODATIONS Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions. If you are interested in applying for employment with Generous Brands and need special assistance to apply for a posted position, or if you believe you do not meet any of the required qualifications of a posted position due to a protected disability and would like to explore the possibility of an accommodation, please contact our Talent Acquisition team at talentacquisition@bolthouse.com. RECRUITMENT AGENCIES:

Job Description About Our Client: Our client is a prominent and well-established leader in the food production industry with a rich history spanning over a century. Headquartered in California, the company has built a strong reputation for operational excellence, product quality, and reliability as a major grower, packer, processor, and shipper of fresh produce and premium natural ingredients. They are known for delivering high-quality products to major retailers across North America while maintaining a commitment to integrity, efficiency, and sustainable practices. What They Bring to the Table: Our client offers a challenging and rewarding senior accounting role in a respected, long-standing food production company. They provide competitive compensation, comprehensive benefits, and a collaborative environment that values technical expertise, accuracy, and professional growth. • Competitive salary commensurate with experience, • Comprehensive benefits including medical, dental, and vision coverage, • 401(k) plan with company match, • Generous paid time off and paid holidays, • Professional development and training opportunities, • Supportive, team-oriented culture with emphasis on collaboration and long-term stability What You Bring to the Table: We are seeking a highly skilled Sr. Accountant with strong technical expertise in U.S. GAAP, including ASC 842 (Lease Accounting) and ASC 606 (Revenue Recognition), and significant experience in month-end close, consolidations, and multi-entity accounting. You will play a critical role in ensuring accurate financial reporting, compliance, and process improvements in a fast-paced, multi-entity food production environment. Key Responsibilities: • Lead month-end, quarter-end, and year-end close processes for multiple entities, including preparation and review of complex journal entries, reconciliations, accruals, and consolidation entries, • Manage full ASC 842 lease accounting compliance, including lease identification, ROU asset and liability schedules, and related disclosures, • Ensure ASC 606 revenue recognition compliance, including contract review, performance obligations, variable consideration, and revenue scheduling, • Perform intercompany reconciliations, eliminations, and support preparation of internal and external financial statements, • Serve as a key contact during internal and external audits, providing detailed support and documentation, • Identify process improvement opportunities, strengthen internal controls, and support system enhancements and automation initiatives This is an excellent opportunity to join a respected leader in food production where your technical accounting expertise will directly contribute to accurate financial reporting and operational excellence. You'll work in a collaborative, values-driven environment that prioritizes accuracy, continuous improvement, and long-term career development.

Job DescriptionCompany Description Wonderful Citrus is North America’s leading integrated grower, shipper and packer of fresh citrus, including clementines/mandarins, navel and Valencia oranges, lemons, limes, grapefruits, and other citrus varieties. Wonderful Citrus farms more than 74,000 acres of fresh citrus and has supplier relationships around the world to ensure a year-round supply. Our citrus can be found in all channels of distribution, with our consumer brands most visible in the produce department of grocery stores across the globe under our flagship consumer brands, Wonderful Halos Mandarins, Wonderful Seedless Lemons, and Wonderful Sweet Scarletts Texas Red Grapefruit. Job Description Overview: THIS ROLE IS BASED IN DELANO, CA. Individual will perform preventative/predictive maintenance, repairs and improvements on industrial equipment in an automated food processing facility while keeping a high regard for employee safety, food quality and machine efficiency. Here's what you'll do: • Ensures self and coworkers are compliant with all safety rules and regulations (LOTO, fall protection, hot work, etc.), • Perform uptime and downtime inspections, lubrications, and preventative maintenance, • Utilize predictive technologies such as thermal imaging, vibration analysis, and ultrasonics to gain an understanding of machine condition and estimated lifespan, • Troubleshoot and perform corrective work on all mechanical, electrical, pneumatic and hydraulic systems within the facility, • Identify and execute improvements on equipment, documentation, work systems, and processes, • Collaborates with different levels of employees in various departments of the facility through face-to-face, telephone, email, and radio communications., • Provide training and development to operators and other maintenance personnel, • Research system and component specifications using equipment manuals, schematics, parts breakdowns, online information, and vendor communication, • Dismantle and reassemble complex pieces of machinery in an efficient, precise and reliable manner, • Operates cutting, welding, and various other fabrication equipment to cut, form, and/or join materials, • Creates/modifies work orders in Computerized Maintenance Management System, and documents details of work performed, • Escalate technical, procedural, and personnel related issues to direct lead or supervisor as necessary, • Work with moral integrity on a consistent basis, • Must be open to work 4:00 PM to 12:30 AMQualifications Here's what you'll bring to the table: • High School diploma or GED equivalent required;, • Technical degree and three years or more of related experience and/or training in a production/manufacturing environment is preferred (or equivalent combination of education and experience)., • Stand and/or walk for up to 10-hour shift., • Climb on a ladder or scaffolding to heights in excess of 10', balance, and work above the shoulders frequently., • Bend/stoop, kneel, crouch, and squat frequently for extended periods of time, • Frequently lift up to 50 pounds, • Work at heights., • Tolerate required personal protective equipment such as steel toed shoes, work gloves, safety glasses, ear protection, dust masks, safety belts and safety shoes on a continuous basics. Pay Range: $29.87 - $33.99 per hour. Final Compensation will be dependent upon skills & experience. Additional Information Wonderful's dedication to you: • Exclusive Product Discounts – Enjoy special savings on our products as part of our team!, • Growth & Career Advancement – Opportunities for professional development and career progression., • Professional Mentorship – Learn from experienced professionals and grow your network., • May include discretionary housing assistance. Why Choose Wonderful? Wonderful Citrus is part of The Wonderful Company, a privately held $6 billion global company dedicated to harvesting health and happiness around the world. Its iconic brands include FIJI Water, POM Wonderful, Wonderful Pistachios, Wonderful Halos, Wonderful Seedless Lemons, Teleflora, and JUSTIN and Lewis Cellars wines. The Wonderful Company’s connection to consumers has health at its heart and giving back in its DNA. To learn more about The Wonderful Company, its products, and its core values, please visit wonderful.com, or follow The Wonderful Company on LinkedIn, Facebook, and Instagram. To learn more about the company’s corporate social responsibility impact, visit csr.wonderful.com. Wonderful Citrus and The Wonderful Company is an Equal Opportunity Employer and with opportunities for advancement. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories. EEO is the law - click here for more information I'm interested EEO is the law - click here for more information

The Shift Manager plays a key leadership role in delivering an exceptional guest experience and supporting daily restaurant operations. Reporting to the Restaurant General Manager, the Shift Manager is responsible for leading the team during assigned shifts, ensuring operational excellence, food safety, brand standards, and compliance with company policies. Shift Managers help create a positive, energetic, and rewarding workplace while developing team members and supporting future leaders within the organization. Church's Chicken Shift Managers have significant opportunities for growth and career advancement and are charged with supporting the Restaurant General Manager with the tasks of training the next generation of leaders, guiding them to be promoted and empowering them to have a successful career. Essential Job Functions • Supports Restaurant General Manager (RGM) in supervising team that delivers effective results in the areas of quality, guest service, food cost, labor cost, safety, security, cleanliness and product preparation., • Running shifts and supporting the GMRGM in managing the execution of all Company policies, procedures, programs and systems., • Ensures objectives are reached in all areas while following all Company guidelines., • Ensure compliance during shifts with all federal, state and local laws and ethical business practices., • Supports GMRGM in creating and maintaining an "Employer of Choice" environment., • Supports GMRGM in providing leadership, direction, training and development to the restaurant team., • Supports GMRGM in supervising and directing the workforce., • Supporting GMRGM in making staffing decisions such as, recommending interviews, and administering disciplinary action as needed., • Delivers effective results in the areas of quality, guest service, safety, security, cleanliness and product preparation., • Exhibits a cheerful and helpful manner, • Demonstrates a complete understanding of our menu items and has the ability to explain them to guests accurately, • Uses Point of Sale system/cash register to record orders and compute order amounts; collecting payment from guests, • Understands and adheres to proper food handling, safety and sanitations standards, • Ability to follow all Company operation policies, and procedures, • Make recommendations to enhance restaurant operations., • Maintains a professional appearance and grooming standards Knowledge, Skills & Abilities • 1-2 years of experience in quick service restaurant environment with demonstrated ability to ensure guest satisfaction and ability to train and maintain an on-going guest service delivery., • Demonstrated ability to be a leadership partner with management and staff, and to provide quality service to guests., • Demonstrated ability to handle multiple tasks with effective follow-through., • Demonstrated ability to motivate and lead staff to achieve organizational goals., • General knowledge of computers, POS systems, various electronic devices, and various software., • Ability to perform basic business math skills. Cash handling skills desired., • Excellent organizational skills for keeping detailed records, reports and logs., • Demonstrated ability to visually assess and evaluate safety hazards in the work place as mandated by company safety procedures. Ensure OSHA, local health and safety codes and company safety policies are met/followed., • Ability to communicate, develop and maintain a close, effective relationships colleagues, department managers, partners and the public., • Implement training and development plans and train staff, • Ability to read, write and speak effectively in English., • Open availability to work any shifts as needed. Experience, Education & Training: • High School Diploma or equivalent preferred, • Valid driver's license and proof of vehicle insurance, • Food Handler Certification may be required based on local regulations, • Ability to stand and walk for 95100% of the shift, • Ability to bend, reach, and lift/carry items up to 50 pounds, such as cases of product or supplies, in accordance with industry standards. Equal Opportunity Employer Church's Chicken is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description Description-TEAM MEMBER Live Más with a career at Taco Bell! We’re looking for people who love serving customers, have experience in the restaurant industry and who want to be apart of the largest restaurant company in the world! If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the perfect place to learn, grow and succeed! We offer the following : • A commitment to promote from within, • Training and mentorship programs, • Tuition reimbursement and scholarship opportunities, • Reward and recognition culture, • Competitive Pay, • Flexible schedules- day, night, evening, and late night shifts, • Eligibility to accrue paid vacation time, • Career advancement and professional development opportunities, • Medical benefits, • Health and Wellness programs, • 401K plan with 6% match, • PERKS! Discounts on mortgages, vehicles, cell phones, gym memberships and more, • Mas Earth! Commitment to a sustainable future. The responsibilities of the team member will include: • Interaction with customers: receiving orders, processing sales and monies, and managing customer issues., • Preparation of products., • Maintaining quality of product., • Monitoring all service equipment., • Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level., • Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! • Must be at least 16 years of age, • Accessibility to dependable and reliable transportation, • Excellent communication skills, management/leadership and organizational skills., • Physical dexterity required (the ability to move up to 45 lbs. from one area to another)., • Attendance and Punctuality a must, • Operating of cash register as needed and making change for other cashiers., • Basic Math skills, • Complete training certification, • Enthusiasm and willing to learn, • Team player, • Commitment to customer satisfaction, • Have a strong work ethic The range for this role is $11-$22/hour. This is a nationwide range and is solely dependent on the geographical location where the restaurant is located.

Job Description Description-TEAM MEMBER Live Más with a career at Taco Bell! We’re looking for people who love serving customers, have experience in the restaurant industry and who want to be apart of the largest restaurant company in the world! If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the perfect place to learn, grow and succeed! We offer the following : • A commitment to promote from within, • Training and mentorship programs, • Tuition reimbursement and scholarship opportunities, • Reward and recognition culture, • Competitive Pay, • Flexible schedules- day, night, evening, and late night shifts, • Eligibility to accrue paid vacation time, • Career advancement and professional development opportunities, • Medical benefits, • Health and Wellness programs, • 401K plan with 6% match, • PERKS! Discounts on mortgages, vehicles, cell phones, gym memberships and more, • Mas Earth! Commitment to a sustainable future. The responsibilities of the team member will include: • Interaction with customers: receiving orders, processing sales and monies, and managing customer issues., • Preparation of products., • Maintaining quality of product., • Monitoring all service equipment., • Uncompromising standards in maintaining a clean and safe work environment (per Labor Board and OSHA regulations and Company standards), Unloading, stocking and maintaining required inventory level., • Champions recognition and motivation efforts Requirements The ideal candidates must want to have fun serving great food to our customers! • Must be at least 16 years of age, • Accessibility to dependable and reliable transportation, • Excellent communication skills, management/leadership and organizational skills., • Physical dexterity required (the ability to move up to 45 lbs. from one area to another)., • Attendance and Punctuality a must, • Operating of cash register as needed and making change for other cashiers., • Basic Math skills, • Complete training certification, • Enthusiasm and willing to learn, • Team player, • Commitment to customer satisfaction, • Have a strong work ethic The range for this role is $11-$22/hour. This is a nationwide range and is solely dependent on the geographical location where the restaurant is located.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Competitive salary, • Employee discounts, • Free food & snacks, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development ROLE DESCRIPTION: As Insurance and Financial Services Position - State Farm Team Member for Dennis Stitt - State Farm Agent, you are vital to our daily business operations and customers’ success. You grow our agency through meaningful customer relations and acting as a liaison between customer needs and agency departments. You improve the lives of our customers by proactively marketing relevant products and services. Grow your career as you improve your community. As an attentive, sociable, and sales-minded professional, we are eager to have you on our team. RESPONSIBILITIES: • Develop and maintain customer relationships in insurance and financial services., • Consult customers with comprehensive financial planning and insurance options., • Assist customers with retirement planning, investment management, and insurance needs., • Stay current with market trends and product offerings.QUALIFICATIONS:, • 3+ years of experience in insurance and financial services., • Communication and interpersonal skills., • Licenses in insurance and FINRA Series 7 and 63 preferred.

Job Description Executive Chef – Essential Duties & Responsibilities The Executive Chef is responsible for leading all back-of-house culinary operations while upholding The Padre Hotel’s standards for food quality, sanitation, efficiency, and guest experience. This role requires hands-on leadership, strong organizational skills, and the ability to collaborate across departments in a fast-paced hospitality environment. Range of Salary: $80,000 - $95,000 Leadership & Team Management • Lead, supervise, and support all BOH culinary staff, including Chefs, Line Cooks, and Prep Cooks., • Provide ongoing training, coaching, performance feedback, and professional development for BOH team members., • Evaluate employee productivity and efficiency; administer corrective action and disciplinary notices in collaboration with management., • Make recommendations regarding hiring, promotions, and terminations for BOH staff, subject to management approval., • Organize daily staffing, prep schedules, and service execution to meet operational demands. Kitchen Operations & Standards • Oversee daily opening and closing procedures for all kitchens (upstairs and downstairs), ensuring readiness for service and proper shutdown., • Ensure all stations, walk-ins, freezers, dry storage areas, and dish stations are clean, organized, sanitized, and maintained to hotel standards., • Conduct daily inspections of all kitchen and storage areas to ensure compliance with cleanliness, organization, and safety expectations., • Uphold and enforce ServSafe standards and all local health department regulations. Food Quality & Execution • Ensure all food is prepared, seasoned, portioned, garnished, and presented according to approved recipes and company standards., • Observe, taste, and test food for quality, consistency, and proper cooking temperatures., • Verify that portions, plating, and garnishes meet expectations before food is served to guests., • Ensure menus and recipes are executed consistently and accurately across all outlets and events. Inventory, Ordering & Cost Control • Assist Chefs with daily product ordering and vendor coordination., • Oversee bi-weekly and monthly inventories, including final review prior to submission to the GM/VPO., • Review invoices for pricing accuracy and fluctuations; update inventory documentation accordingly., • Maintain and manage par levels, requisitions, and waste logs in accordance with management standards., • Receive, inspect, and verify kitchen deliveries for quality and accuracy. Banquets, Events & Interdepartmental Collaboration • Collaborate closely with the Sales Team and Banquet Department to ensure successful execution of all events., • Assist in organizing, preparing, and executing banquet food orders and special event menus., • Support seamless communication between culinary teams and hotel departments to deliver an exceptional guest experience. Administrative & Compliance Responsibilities • Maintain accurate time clock practices, including timely clock-ins/outs, required meal breaks, and submission of correction or early leave forms with proper documentation and approvals., • Remain flexible with scheduling, including nights, weekends, holidays, and varying shifts as dictated by business needs., • Be available and willing to assist in all areas of the restaurant and hotel as operationally required., • Perform additional duties and responsibilities as assigned by management or upper leadership. Standards & Culture • Uphold and promote The Padre Hotel’s standards for food quality, cleanliness, teamwork, and professionalism., • Lead by example with a hands-on, solution-oriented approach in a high-volume hospitality environment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company. EDUCATION High School graduate or equivalent required. EXPERIENCE Minimum 5 + years of combined education and / or high-volume kitchen-related work in management role. Flexible availability is required for this position (days, evenings, weekends, holidays) Bakersfield’s best hotel, Padre Hotel, first opened its doors in 1928 and today is Bakersfield’s only 4-Diamond Hotel. After being closed for several years, the historic hotel underwent a transformation to become a sophisticated boutique hotel with restaurants, nightlife, wedding venues and conference facilities. After a long day out in the oil fields, working on the farm, or just exploring Bakersfield, come unwind in our luxurious guest rooms, host your private event, or enjoy one of Padre Hotel Bakersfield’s five unique dining options. This venue is operated by Eat.Drink.Sleep. In return, we offer competitive wages and caring, attentive management personnel. Employees are eligible for generous discounts at all venues operated by Eat.Drink.Sleep. The Padre Hotel provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, The Padre Hotel complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. The Padr

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • Performs all administrative paperwork as required. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. ENVIRONMENTAL CONDITIONS • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • Performs all administrative paperwork as required. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. ENVIRONMENTAL CONDITIONS • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description Restaurant General Manager About the Job: As the Restaurant General Manager, you'll lead a dynamic team, handpicking and training the best crew to deliver exceptional customer experiences. Imagine the pride you'll feel setting the gold standard that others aspire to. You'll oversee the recruitment and training of your team, guiding them towards promotions and empowering them to build successful careers. By cultivating a team of top performers, you'll create a culture that's vibrant, optimistic, and incredibly rewarding. Your success will be reflected in the achievements of your team. RGMs work a 50-hour week, with 40 hours at regular pay and 10 hours at time and a half, providing a balanced and rewarding work experience. The Day-to-Day: • Recruit, onboard, and conduct orientations for top Team Members and Shift Leads, ensuring a strong, well-prepared team., • Develop a comprehensive training plan, mentoring Assistant Managers, Shift Leaders, and Team Member Trainers, and overseeing the execution of all training and development initiatives., • Recognize and reward outstanding Team Member performance regularly, while fostering a culture of equity, inclusion, and belonging., • Address and resolve conflicts promptly, maintaining a positive work environment., • Personally engage with customers, swiftly resolving any issues to ensure a positive experience., • Strategically schedule staff to optimize customer service, coach the management team on the CHAMPS standards, and lead product rollout meetings to ensure successful implementation., • Analyze the restaurant’s financial performance, manage the budget, and develop strategies to maximize profitability without compromising the customer experience., • Stay informed about competitors and aim to exceed their standards in all aspects, including digital presence and loyalty programs. Is this you? • 5 years in restaurant or retail management with a strong track record in people management., • Proven ability to improve performance based on P&L analysis., • Proficient with digital tools and platforms., • Exceptional communication skills, including written, verbal, and interpersonal., • Solid understanding of restaurant maintenance programs., • Champions Taco Bell’s culture and values, with a focus on Equity, Inclusion, and Belonging., • Experienced in recognizing and motivating teams, with a successful track record in people development., • Skilled in recruiting top talent and training both high and under-performing employees., • Adaptable to change and experienced in supporting change management., • Adheres to corporate policies and Occupational Health and Food Safety standards. Work-Hard, Play-Hard: • Competitive pay, • Bonus potential, • 4 weeks’ vacation and additional Paid Time Off, • Free bachelors degree, • Scholarship programs and tuition reimbursement for continuing education, • Career advancement and professional development, • Medical benefits from day 1, • Health and wellness programs, • 401k retirement plan with 6% match, • Perks! Discounts on mortgages, vehicles, cell phones, gym memberships and more, • Free meals The range for this role is $60,000-80,000/year. Compensation may vary based on geographic location and experience.

Job Description About Our Client: Our client is a prominent and well-established leader in the food production industry with a rich history spanning over a century. Headquartered in California, the company has built a strong reputation for operational excellence, product quality, and reliability. They are known for their commitment to high standards in food safety, hygiene, and sustainable manufacturing practices while continuing to grow and innovate in a competitive market. What They Bring to the Table: Our client offers a high-impact senior leadership role in a respected food production organization. They provide competitive compensation, a comprehensive benefits package, and a collaborative culture that supports professional development, accountability, and long-term career stability. • Competitive salary with performance incentives, • Comprehensive benefits including Medical, Dental, Vision, and Group Life/AD&D, • 401(k) plan with company match, • Generous Paid Time Off, • Supportive, team-oriented culture with emphasis on collaboration, integrity, and continuous improvement What You Bring to the Table: We are seeking an experienced Sr. Sanitation Manager with a Bachelor's degree in Food Science, Microbiology, or a related scientific discipline, 10+ years of progressive sanitation leadership experience in food manufacturing, and bilingual proficiency in English and Spanish. You will provide strategic leadership for sanitation programs across multiple facilities, ensure regulatory compliance and food safety excellence, drive continuous improvement, and develop high-performing sanitation teams in a fast-paced production environment. This role requires approximately 20% travel to regional sites. Key Responsibilities: • Develop and execute long-term sanitation strategies aligned with food safety objectives, regulatory requirements, and operational goals, • Lead daily sanitation operations, including schedules, procedures, verification activities, and Master Sanitation Schedule (MSS) execution across main and regional facilities, • Drive continuous improvement in sanitation programs, hygienic design, environmental monitoring, pathogen control, and corrective actions, • Provide leadership, coaching, and performance management to sanitation teams while fostering a strong culture of food safety and accountability, • Partner with Operations, Quality, Maintenance, Engineering, and EHS to support audits, risk mitigation, capital projects, and cross-functional initiatives, • Ensure compliance with all regulatory, food safety, and internal standards while managing sanitation documentation, chemical usage, and performance metrics This is a strategic leadership opportunity to join a respected leader in food production where your sanitation expertise will play a critical role in protecting product integrity, ensuring regulatory readiness, and driving operational excellence. You'll work in a collaborative, values-driven environment that prioritizes food safety, team development, and continuous improvement.

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • Performs all administrative paperwork as required. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. ENVIRONMENTAL CONDITIONS • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • Performs all administrative paperwork as required. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. ENVIRONMENTAL CONDITIONS • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • Performs all administrative paperwork as required. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. ENVIRONMENTAL CONDITIONS • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • Performs all administrative paperwork as required. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. ENVIRONMENTAL CONDITIONS • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description THE ROLE: • This position will report to the: Director - Quality Assurance, • Travel requirements: 20%, • FLSA Status: Exempt, • Shift: 3rd, • Employment Category: Full-Time Regular, • Pay Range: $125,000 - $140,000 STRONG HISTORY. EXCITING FUTURE Bolthouse Fresh Foods is a leader in carrot production, serving as a grower, packer, processor, and shipper. Headquartered in Bakersfield, California, we are a proud employer to 1,600 dedicated individuals. Since 1915, we have been committed to growing and producing high-quality carrots, and today, we are one of North America’s largest growers and distributors of fresh carrots for cooking and snacking. Additionally, we supply premium natural ingredients for the food and beverage industry. With over a century of excellence, Bolthouse Fresh™ products are available at major retailers across North America. Bolthouse Fresh Foods has approximately 1,600 employees. JOB DESCRIPTION: The Sr. Sanitation Manager provides strategic leadership and operational oversight for sanitation programs across multiple facilities, including the Bakersfield campus and two regional operations. This role is responsible for developing and executing sanitation strategies that ensure compliance with regulatory requirements, food safety standards, and company policies while supporting operational efficiency. The Sr. Sanitation Manager leads sanitation operations, drives continuous improvement initiatives, and develops sanitation leadership teams while collaborating cross-functionally with Operations, Maintenance, Food Safety & Quality, and Environmental Health & Safety. This role plays a critical part in risk mitigation, regulatory readiness, pathogen control, and protecting product integrity, ensuring sanitation programs consistently support world-class food safety and operational performance. JOB DUTIES: Strategic Sanitation Leadership • Develop and drive the long-term sanitation strategy for the facility, ensuring alignment with company food safety objectives, regulatory requirements, and industry best practices., • Lead sanitation readiness and response strategies for regulatory inspections, third-party audits, and customer audits, ensuring the facility maintains a state of continuous compliance and audit preparedness., • Identify sanitation-related food safety risks, operational gaps, and pathogen control vulnerabilities, and implement preventive controls and continuous improvement initiatives., • Serve as the subject matter expert for sanitation and hygienic practices, providing guidance to Operations, Food Safety & Quality, Maintenance, and Engineering leadership., • Drive sanitation-related capital improvement initiatives, including equipment upgrades, infrastructure improvements, and hygienic design enhancements to improve cleanability and reduce contamination risks., • Establish sanitation performance metrics and key performance indicators (KPIs) to measure sanitation effectiveness, drive accountability, and support operational excellence., • Lead root cause analysis and corrective action efforts related to sanitation failures, environmental monitoring positives, or food safety deviations. Operational Oversight • Direct and monitor daily sanitation activities across production areas, processing equipment, and facility infrastructure for the Bakersfield Campus and two regional campuses., • Ensure sanitation schedules and procedures support production requirements while maintaining strict sanitation compliance., • Identify sanitation risks and implement proactive mitigation strategies to maintain food safety integrity., • This position requires 20% travel several times per year to regional facilities in Washington and Georgia to support sanitation program alignment, conduct site assessments, provide leadership guidance, and ensure consistent execution of sanitation and food safety standards across all operations. Team Leadership & Development • Lead and develop the sanitation leadership structure to ensure consistent execution of sanitation programs, clear accountability, and effective communication across the facility., • Foster a culture of accountability, safety, food safety ownership, and continuous improvement within the sanitation organization., • Provide coaching, leadership development, and performance management to supervisors, leads, and sanitation personnel., • Ensure all team members are properly trained on sanitation procedures, chemical handling, equipment cleaning protocols, food safety standards, and safety requirements., • Support workforce planning, training initiatives, and employee engagement efforts to maintain a capable and high-performing sanitation team. Compliance & Food Safety • Ensure facility sanitation practices comply with regulatory requirements, internal policies, and customer expectations., • Partner with Quality Assurance and Food Safety teams to investigate sanitation-related issues and implement corrective actions., • Lead sanitation readiness for regulatory inspections, third-party audits, and customer audits., • Support environmental monitoring and sanitation verification programs. Equipment, Chemical & Resource Management, • Oversee procurement and inventory management of sanitation chemicals, supplies, and equipment., • Ensure proper chemical usage, storage, and documentation in accordance with safety and regulatory requirements., • Coordinate with Maintenance and Engineering to ensure proper equipment cleaning, design and functionality. Documentation & Reporting • Ensure accurate documentation of sanitation procedures, verification activities, chemical usage, sanitation records, wash permits, and Master Sanitation Schedule (MSS) cleaning activities., • Review and verify wash permits and MSS cleaning schedules to ensure proper execution, regulatory compliance, and alignment with facility sanitation standards., • Analyze sanitation data and performance metrics to identify trends, risks, and continuous improvement opportunities., • Provide regular updates and sanitation performance reports to senior leadership, highlighting sanitation effectiveness, compliance status, and improvement initiatives. Environmental and APC Monitoring & Verification • Partners with Food Safety and Quality teams to review environmental monitoring results, identify trends, and implement corrective and preventive actions., • Partner cross-functionally with Food Safety and Quality teams to review environmental monitoring and APC swabbing program results, identify trends, and implement corrective and preventive actions., • Collaborate with Quality and Operations to ensure Zone 1 food contact surfaces are being cleaned and sanitized appropriately, using APC results and sanitation verification data to validate cleaning effectiveness., • Ensure appropriate sanitation responses and intensified cleaning procedures are implemented when environmentally positive or sanitation deviations occur., • Drive continuous improvement in environmental monitoring strategies to strengthen pathogen control and sanitation verification. Hygienic Design & Sanitary Infrastructure • Collaborate with Engineering, Maintenance, and Operations to ensure equipment and facility infrastructure meet hygienic design standards., • Provide sanitation leadership in new equipment installations, facility modifications, and capital projects to ensure cleanability and sanitation efficiency., • Identify and mitigate sanitary design risks related to equipment, drains, traffic flow, and facility layout., • Support continuous improvement initiatives that enhance sanitation effectiveness, reduce contamination risks, and improve operational efficiency. Cross-Functional Collaboration • Partner with Production, Maintenance, Food Safety & Quality, and EHS to support operational goals while maintaining sanitation compliance., • Lead or participate in continuous improvement initiatives related to sanitation, hygiene design, and operational efficiency., • Support implementation of sanitation best practices and industry standards., • Oversee operations in both the Bakersfield Campus and two regional campuses REQUIRED SKILLS AND ABILITIES: • Deep knowledge of sanitation programs, food safety systems, and regulatory compliance., • Strong leadership skills with the ability to manage large teams in a fast-paced manufacturing environment., • Experience driving continuous improvement initiatives and sanitation program optimization., • Strong analytical and problem-solving capabilities., • Effective communicator with the ability to influence cross-functional teams., • Strong organizational and operational planning skills. MINIMUM QUALIFICATIONS: • High School/GED with five years’ experience in related field or combination of both education and experience., • 7+ years of sanitation, food safety, or operations experience in a manufacturing or food production environment., • 3+ years of leadership or management experience., • Bilingual in Spanish required., • Candidates must have a verifiable history of safe vehicle operation and meet company standards for driving eligibility. This includes maintaining a clean driving record, which will be verified through a background check. PREFERRED QUALIFICATIONS: • Bachelor's Degree in Food Science, Microbiology, or related field. HACCP, Food Safety, or Sanitation certification., • Experience leading sanitation programs within a regulated food manufacturing environment., • OSHA 10-hour certification., • Experience with Lean, 5S, or continuous improvement methodologies. PHYSICAL DEMANDS: • Environmental exposure –cold/wet/dry conditions (34°ree; Fahrenheit or below/subzero and warm temperature above 90°ree; Fahrenheit), will work in the warehouse building and, in all plants (indoor and outdoor), • Exposure to mechanical parts that vary in temperature from freezing hot temperatures in excess to 350 degrees Fahrenheit., • Exposure to hazards such as moving machinery, electrical current, and chemicals., • Ability to lift, push, pull, and/or carry up to 50 lbs., • Ability to ascend and descend ladders, scaffolding, using 3-point contact on a regular basis, • Ability to use hands and arms to grasp, manipulate, and handle scanning objects in one position or in a repetitive motion for an extended period of time., • Ability to stand for long periods of time, • Support weekends and holidays as needed. HOURS & WORKDAYS: • 3rd Shift (11:00 pm – 8:00 am) Tuesday through Saturday, when business requires before/after hours, holidays, and weekends, will be mandatory.