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Job Description Join the BridgeHaus Team as a Residential & Commercial Cleaner – Flexible Schedule! At BridgeHaus Property Managers, we've built a reputation for delivering five-star service and maintaining homes and buildings with the highest level of care. Until now, our in-house cleaning team has been dedicated exclusively to servicing the properties we manage. Due to the consistent demand and outstanding results our cleaners provide, we're excited to branch out and make these professional cleaning services available to the general public. We are looking for someone who is meticulous, hardworking, and reliable to join our expanding team. What You'll Do • Perform scheduled cleanings for residential properties across San Diego, • Complete both standard and deep cleaning tasks (with checklists provided), • Maintain kitchens, bathrooms, bedrooms, living spaces, and office areas to BridgeHaus standards, • Previous experience in residential and/or commercial cleaning (preferred), • Strong attention to detail and pride in providing high-quality service, • Reliable time management and communication skills, • Ability to work independently and follow directions, • Professional appearance and demeanor, • A smartphone with GPS and text capabilities, • Reliable transportation to travel locally, • Eligible to work in the U.S, • Background check required, • Make your own schedule, up to 25 hours per week, • Pay starting at $20 per hour, • Mileage reimbursement, • We provide the supplies

This role involves operating specialized equipment, handling cleaning chemicals, and supporting general janitorial duties as needed. We are looking for a reliable and experienced Warehouse Janitorial Cleaner to maintain cleanliness and sanitation standards in building/facilities.

Job DescriptionBenefits: • Flexible schedule, • Free uniforms For more than 60 years, ServiceMaster Clean has taken great pride in exceeding the expectations of our customers. Behind our commitment to excellence are five key attributes that define who we are and what makes us different from any other. We Are Experts and dominate the industry in scale and scope with an adaptable, extensive network that consistently delivers exceptional results We Are Committed to our customers and are guided in all we do by their needs. We Are Complete and seek to provide exceptional service and engage in proactive behavior. We Are Driven to pursue the highest standards and continuously improve in all aspects of our business. We Are Steadfast and here for the long haul with consistent service that ensures ongoing customer satisfaction • Paid Training Competitive Pay Flexible Schedules Career Path Opportunities Positive Atmosphere Job Position Description: This position is responsible for maintaining a clean and healthy environments for our customers buildings and grounds by performing the following essential duties and responsibilities. Other duties may be Assigned: Start time 9:00 a.m. Monday through Saturday 3-4 hours per day • Overall duties include removing debris, maintaining common space areas, restocking bathrooms and responding to all cleaning emergencies., • Perform all cleaning duties for facilities using provided ServiceMaster products, tools and procedures, • Cleaning duties include: sweeping, mopping, polishing, trash, windows cleaning and moving furniture, equipment etc.., • Maintain inventory of supplies and equipment., • Use proper PPE where required, • Clean all common space areas including kitchen, cafeteria, lobby and break room, • Place safety hazard signs in the building including wet floor signs as necessary, • Monitor, clean, service and restock bathrooms, • Respond immediately to any major spills or other cleaning crisis, • Remove litter and debris from common space areas, • 1-2 years experience as a custodian, janitor, housekeeper a plus but not required, • Will provide on the job training to those with strong work ethic and willingness to learn., • Experience working for a professional janitorial company, office complex, hotel, hospital or school is a plus., • The ability to be flexible, work at a fast-paced and in a multi-tasked job is a must., • Contribute to a positive work climate with a pleasant attitude and contribute to the overall team effort including being in uniform, dependable and on time, • Has respect and understanding for co-workers and customers, • Must be able to communicate in English Physical Demands and Qualifications: • Constant (up to 100%) standing, walking, pushing, balancing, stooping, kneeling, crouching, twisting, reaching over head, reaching forward. Must be able to lift and and/or carry 25lbs., • Ability to read cleaning instructions, • Ability to differentiate between cleaning products and uses Disclaimer The above statements are intended to describe the general nature and level of work being performed by associates assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. The Company reserves the right to modify this description in the future, with or without notice to the employee. This Job Description does not create an employment contract, implied or otherwise, and employment with the Company remains at will. These responsibilities are subject to possible modification to reasonably accommodate individuals with disabilities. Apply and become a part of ServiceMaster, one of the most respected professional cleaning companies in the Country. We pride ourselves on creating cleaner and healthier environments for our customer, their employees and customers. As a ServiceMaster Service Partner you belong to a team that works together to deliver the best solutions and customer service to our clients. We offer paid training, excellent work/life balance and opportunities for advancement and a career path that matches your interests and goals.

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

Job Description We are seeking motivated, dynamic professionals who are passionate about serving their local communities. Join our team: Apply to our open position(s) below. OPEN POSITION ANNOUNCEMENT! Chief Financial Officer Open until filled. Posted 02/05/2026 San Diego County - hybrid work schedule set by Community Power ABOUT THE ROLE: The Chief Financial Officer is responsible for assisting the Chief Executive Officer in managing, planning, developing, organizing, and directing the implementation of San Diego Community Power's financial and administrative functions, goals, objectives, policies and procedures, and work activities. WHO IS COMMUNITY POWER? Community Power is a community-driven, not-for-profit public agency providing cleaner energy to the San Diego region. Formed in 2019, Community Power is the second largest Community Choice Aggregator (CCA) in California, serving nearly 1 million customer accounts across its member agencies: the Cities of San Diego, Chula Vista, Encinitas, Imperial Beach, La Mesa and National City, as well as the unincorporated areas of San Diego County. OUR HISTORY Community Power was formed in 2019 as a public, not-for-profit community choice aggregator (CCA) in the San Diego region. We began electric service in 2021 and now serve seven member agencies: the Cities of San Diego, Chula Vista, Encinitas, Imperial Beach, La Mesa and National City, as well as the unincorporated communities of San Diego County. Community Power was formed to bring local control and customer choice to San Diego while also providing clean and renewable energy at competitive rates. We are the second largest CCA in California, serving nearly 1 million customers. For more information, please visit SDCommunityPower.org. COMMITMENT TO DIVERSITY At Community Power, we value diversity and are committed to creating an inclusive environment for all employees. We represent a diverse customer base and hope to hire employees that reflect our communities. We provide equal employment opportunities to all applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES • Serves as the Agency's Treasurer of the Board and Investment Officer., • Attend all Board meetings and head Financial Risk Management Committee meetings (FRMC)., • Thought partner to the CEO related to various strategic financial activities including but not limited to: issuance of municipal bonds, business combinations, financial engineering of various contracts, hedging, owned generation, etc., • Provide highly complex and responsible financial administrative direction for San Diego Community Power through multiple finance and administrative-related departments or programs including oversight, development, and optimized use of Enterprise Resource Management (ERP)., • Support the development and implementation of rates and rates structures in collaboration with the rates team., • Plans, develops and manages executive administrative, financial, accounting, budget, payroll, and financial analysis/reporting functions as well as funding strategies and financial grant administration within all departments., • Maintain strong cost controls, build reserves and support the delivery of the Pre-Pay bonds., • Ensure Agency financial compliance with described in the Joint Power Authority Agreement., • Directs and supervises Finance Department activities including procurement and risk management., • Stewards strong cross-departmental collaboration with power services and programs teams., • Actively participate in and contribute to the Risk Oversight Group, the Ad Hoc Energy Contracts Working Group, and the weekly Risk Management Group as part of their collaboration with the Power team., • Responsible for selecting, supervising, motivating, and evaluating supervisory, professional and support staff., • Prepares various budgetary financial reports regarding revenue, cash management, expenditures., • Plans, organizes, and directs the San Diego Community Power's budget process; analyzes budget options and estimates and makes recommendations for preliminary project, line item, and final operating and capital budgets; develops and maintains records and reports based on the adopted Agency budget., • Develops budget monitoring and encumbrance systems and assists personnel in preparation and control of departmental budgets., • Establishes internal controls and balancing procedures; maintains audit trail. Communicates with Agency accounting, audit, and insurance contractors., • Oversees implementation of written procedures of best practices and optimizes efficiency for the Agency., • Analyzes revenue and expense trends and makes projections of budget impacts. Serves as internal auditor for a variety of fiscal, performance, and administrative audits., • Functions as contract administrator for a wide variety of fiscal and performance audits and managerial effectiveness studies., • Conducts research, performs management analysis activities, and evaluates cost effectiveness of management projects and programs., • Performs other duties as assigned., • Performs as a hands-on "working" Manager. MINIMUM KNOWLEDGE, SKILLS, AND ABILITIES • Principles of customer service;, • Managerial principles and practices;, • Advanced principles, practices and theories of municipal financing, governmental accounting and reporting;, • Advanced financial analysis and research procedures;, • Principles and practices of contract and agreement negotiation and administration;, • Budget preparation, program analysis, and revenue forecasting;, • Negotiation and mediation techniques;, • Computer equipment and software applications related to area(s) of assignment, • Applicable Federal, State, and local laws, codes, and regulations concerning finance and accounting functions;, • Principles and practices used in dealing with the public;, • Providing exceptional customer service;, • Managing and directing comprehensive finance and accounting programs, • Managing services and staff responsible for providing accounting functions effectively and efficiently;, • Analyzing, developing and improving upon accounting records and procedures;, • Analyzing problems, identifying alternative solutions, projecting consequences of proposed actions and implementing recommendations in support of goals;, • Preparing complex financial reports and analyses., • Reading, analyzing and interpret financial reports; Forecasting revenue and cash flows;, • Preparing and administering large, complex budgets; Monitoring and evaluating employees;, • Prioritizing and assigning work;, • Using a computer and related software applications;, • Communication, interpersonal skills as applied to interaction with coworkers, supervisors, the general public, etc. sufficient to exchange or convey information and to receive work direction. QUALIFICATIONS, EXPERIENCE, AND ABILITIES A Bachelor's degree is required in business or public administration, operations management, economics or closely related field, or other degrees with demonstrable and commensurate work experience that is directly relevant for this position. Prior designation as a CPA is desired, but not required, as is further academic study in finance, utility services, energy systems or environmental change. A minimum of 15 years progressively responsible financial management experience including strategic financial leadership. Direct experience in energy or utility financial services required whether in the private or public sectors. Public sector finance experience and knowledge is desirable but not required. Strong supervisorial and contract management skills are also required. WORK ENVIRONMENT AND CONDITIONS Prolonged periods of sitting at a desk and working on a computer. The position requires occasional carrying, lifting and/or moving objects up to 25 pounds and occasional or regular travel locally. At Community Power we work in the communities we serve and in the office. Community Power works to ensure a safe and healthy workplace for employees and in our communities. Community Power requires employees to be fully vaccinated for COVID-19. Exemptions to the vaccine requirement will be considered for individuals with medical conditions that prevent them from being vaccinated and for individuals with sincerely held religious beliefs that prohibit them from being vaccinated, consistent with governing labor laws. Community Power is an agency required to adopt and promulgate a Conflict-of-Interest Code ("COI"). The COI code requires employees in designated positions, including those identified under the interim disclosure process, to file a Statement of Economic Interests (Form 700) on an annual basis. A Successful candidate accepting this position may be required to file Conflict of Interest forms subject to the regulations of the Fair Political Practices Commission. Compensation: Salary Range: The position salary range is: $300,000 - $400,000; with exact compensation to be determined by Community Power, depending upon experience. Benefits: Standard benefits package including but not limited to: Insurance: Community Power covers 100% of health benefits, including medical, vision, and dental insurance, for eligible FT employees and their dependents. Also provided is a $100,000 Life & AD&D policy, STD and LTD coverage that is 100% paid by Community Power. Retirement: Community Power offers a 457(b) plan for employee contributions and contributes 10% of eligible compensation to the employee's Money Purchase Plan. Paid Time Off: 11 holidays per year + paid winter holiday (between 12/24-12/31), 160 hours of accrued paid time off per year (increases with time in service), and 96 hours per year of accrued paid sick leave. This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at the discretion of Community Power as needed. California Pay Range$300,000—$400,000 USD

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

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

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

Job DescriptionWe are looking for a reliable and experienced Cleaner - Rover to perform a variety of cleaning duties to ensure a clean, safe, and orderly environment across assigned facilities. This role plays a critical part in maintaining the overall appearance and sanitation of the workplace, contributing to a positive experience for employees, clients, and visitors. Pay: $18.25/hrThe pay listed is the hourly range or the hourly rate for this position. A specific offer will vary based on applicant’s experience, skills, abilities, geographic location, and alignment with market data. ABM offers a comprehensive benefits package. For information about ABM’s benefits, visit ABM Employee Benefits \u007C Front Line Team Members \u007C (Programa de Beneficios de ABM)Requirements • Perform routine cleaning tasks including sweeping, mopping, vacuuming, dusting, and polishing floors and surfaces, • Clean and sanitize restrooms, replenish supplies, and ensure hygiene standards are met, • Empty trash and recycling bins and waste in accordance with company policies, • Clean windows, mirrors, and other glass surfaces, • Maintain and store cleaning equipment and supplies properly, • Report any maintenance issues, safety hazards, or supply shortages to the supervisor, • Assist with setup and cleanup for meetings, events, or special projects as needed, • Follow all safety procedures and company protocols related to cleaning and sanitationQualifications, • At least 18 years of age, • Previous experience in janitorial, custodial, or general cleaning roles is a plus, • Ability to work independently and manage time effectively, • Familiarity with cleaning chemicals, equipment, and safety standards

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

The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list.

PeopleReady - PR-1486378 [General Laborer] As a General Laborer at PeopleReady, you'll: Assist with event set up, breakdown, and general maintenance to ensure venues are clean and welcoming; Support manufacturing processes by assembling products, operating machinery, and performing quality checks; L

Performs all duties related to dishwashing and maintaining general cleanliness of the kitchen area. The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list.

Compass Group - 1491 Poinsettia Avenue - Responsibilities: Provides quality customer service by providing one-on-one attention to detail; Cleans and polishes furniture and fixtures; Performs minor repairs to doors, fixtures and furniture; Records information from meters and gauges at specified inter

HHM Hotels - - Responsibilities: Clean guest rooms according to standards within the allotted time frame; Change bed linens and replace towels and amenities; Clean and polish furniture and fixtures; Notify managers concerning repairs in guest rooms; Process guest items left in rooms according to lo

I am seeking an elder care provider available in San Diego, California.My goal is to find a caring candidate with live-in/out availability.Live in as a part time housekeeper in my home in Bonita Ca but caregive for my parents in Paradise Hills.Our family would benefit from care, bathing, light house

The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list.

Hilton Garden Inn - JobID: 100-167461200 [Housekeeper / Cleaner] As a Room Attendant at Hilton Garden Inn, you'll: Clean, vacuum, dust, and polish to make sure the guest rooms and bathrooms meet hotel quality standards; Change linens, and make beds; Clean the bathroom thoroughly, and restock supplie

The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list.

Red Lobster - - Responsibilities: Clean and maintain all areas of the restaurant; Sanitize all dishware, flatware, glassware, pots, pans, and utensils; Operate dishwasher and other equipment safely and correctly; Empty trash in kitchen and other areas; Support cooks with prep work and signature bis

Performs all duties related to dishwashing and maintaining general cleanliness of the kitchen area. The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list.

Marriott Hotels - 900 Bayfront Court - Responsibilities: Setting tables; Assisting the kitchen; Cleaning work areas and replenishing supplies; Managing the menu (read and visually verify information); Pushing/pulling and lifting objects up to 25 pounds (50 pounds with assistance).

Golden Nugget - - Responsibilities: Operate dishwasher and maintain clean dishes in a fast-paced kitchen.

Urban Plates - - Responsibilities: Wash and store all service ware, cookware and utensils; Maintain high standard of cleanliness, sanitation, and kitchen organization; Support food preparation areas as needed; Assist in training and onboarding through cross training programs; Adhere to safety and h

Maintain the general cleanliness of the store; Perform-mopping-sweeping-waxing-stripping and buffing floors; Clean restrooms-walls-windows and fixtures; Change light bulbs; Maintain supplies.

Cleaner / Custodian / Porter] - $15-$20 Per Hour (Weekly pay + Full Benefits) / Part-time or Full-time Hours / Multiple Shifts Available - Hospitality Staffing Solutions, renowned for its commitment to excellence, works with a diverse array of properties, ranging from boutique hotels to luxury resor

Covenant Living Communities - - Responsibilities: Operate the dishwashing machine; Deliver clean water pitchers to nursing stations; Maintain stock areas in a neat and orderly fashion; Transport carts to and from dining areas; Clean and wash dishes, utensils, trays, pots, pans, etc.

Urban Plates - 8707 Villa La Jolla Drive - Responsibilities: Wash and store all service ware, cookware and utensils used in food preparation and service; Maintain high standards of cleanliness and sanitation in the kitchen; Keep kitchen organized and stocked; Assist in maintaining overall restaurant

Flagship Facility Services - - Responsibilities: Maintain cleanliness of buildings by sweeping, mopping, vacuuming, and polishing floors; Clean walls, ceilings, fixtures, and windows; Move furniture and equipment for cleaning purposes; Sanitize restrooms and replenish supplies; Perform seasonal out

Merrill Gardens - - Responsibilities: Wash all dishes and assist cooks in meal preparation; Complete all cleaning duties on a schedule; Handle food, storage, and cleaning activities according to procedures.

True Food Kitchen - - Responsibilities: Wash dishes, silverware, and kitchenware using dish machine and by hand; Keep dish machine, dish room, and restrooms clean and organized; Monitor dish machine water temperature and chemical levels to ensure sanitary wash; Maintain adequate levels of clean tab

Eddie V's Prime Seafood - - Responsibilities: Wash, store and rack plateware, glassware, utensils, pots, pans and other smallwares and equipment for the restaurant; Maintain sparkling clean restrooms; Adhere to food safety and sanitation standards; Ensure guests and teammates have a clean, sanitize

Outback Steakhouse - - Responsibilities: Maintaining organization and flow while washing dishes and utensils; Practicing food safety and sanitation; Restocking kitchen and cook line as needed throughout the shift; General cleaning of the restaurant; Understanding how the dish machine runs and manag

PeopleReady - PR-1487063 [Busser / Porter / Cleaner] As a Dishwasher at PeopleReady, you'll: Wash dishes thoroughly to maintain cleanliness and sanitation standards; Organize kitchen utensils and equipment for efficient workflow; Ensure proper storage of clean dishes and utensils; Follow safety proc

Tender Greens - - Responsibilities: Clean and sanitize dishes, glassware, utensils, and pots; Restock dishes in front of and back of house; Clean other areas of the restaurant as requested; Light cooking and prepping duties; Handle all foods, storage, and cleaning according to sanitary procedures.

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

Chilis - 3494 Sports Arena Boulevard - Responsibilities: Wash and clean tableware, pots, pans, and cooking equipment; Keep dish room and equipment clean and organized; Work quickly to keep up with the pace of the restaurant and team; Requires some shifts on weekends and holidays.

BJ's Restaurant & Brewhouse - - Responsibilities: Wash, clean, and store dishes, pots, pans, cooking equipment, utensils, and containers; Keep the dish room, station, and equipment clean and organized; Set up the dish machine and inspect and test sanitizer for proper temperature or chemical mix; As

Hilton Hotels - - Responsibilities: Wash dishes and operate the dishwasher to clean all chinaware, silverware, and cooking utensils; Scrub pots and pans; Stock and maintain supplies and equipment; Perform cleaning duties including, but not limited to, mopping, and removing trash; Transport and stor

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

Yard House - - Responsibilities: Maintain cleanliness and sanitation of kitchen and facilities; Ensure supplies are stocked and organized; Maintain restrooms, facilities, and grounds; Support culinary and service teams with clean supplies; Follow sanitation guidelines and company standards.

Compass Group - 5775 Morehouse Drive - Responsibilities: Keeps buildings clean and orderly.Performs heavy cleaning duties, including cleaning floors, shampooing rugs, washing walls and glass, and removing rubbish.Collects and disposes of trash following approved procedures and infection control plan

Olive Garden - - Responsibilities: Clean and sanitize plates, glassware, and utensils; Maintain cleanliness of dishes and kitchen areas; Sanitize guest and team member touch points; Support a safe and sanitary dining environment; Contribute to delivering a great guest experience.

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

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

Seasons 52 - - Responsibilities: Clean dishes, silverware, glassware, utensils, pots and pans; Maintain sparkling clean restrooms and grounds; Stocking and restocking supplies for servers and cooks; Adheres to food safety and sanitation standards; Ensure guests and team members have a spotless, cle