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Job DescriptionDescription: Job Purpose Summary Responsible and accountable for overall operations supporting a productive and profitable restaurant, including Team Member development and documentation, financial responsibility, safety, security, and Guest relations. Leads by example, is personally accountable for, and holds Team Members accountable for the C.O.R.E 10. Essential Job Duties • Controls Profit & Loss (P&L) Statement, ensuring the individual restaurant meets or beats its’ goals according to the budget. Prepares and manages contingency plans for potential business and operational changes. Thinks like an owner and comes up with creative solutions. Plans, tracks and manages the budget against projections on a daily basis. Frequently analyzes financial results, making necessary adjustments according to each restaurant’s individual operational needs., • Researches, implements and oversees potential sales and marketing opportunities. 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 the individual restaurant contribution to the Company’s results., • Oversees and manages 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. Deploys team in a manner that maximizes Guest interaction. Creates a leadership presence in the restaurant, to provide Guests access to management, and to actively monitor the interaction between Team Members and 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. Is able to identify ‘talent’ when promoting or hiring staff., • Directs and coaches Team Members in the adherence of Company policies, procedures, and practices. Communicates operational information to all Team Members. 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., • Communicates, evaluates and documents Team Members’ performance including the preparation and presentation of performance reviews, pay administration, and disciplinary action, including terminations., • Controls and manages Team Member turnover by ensuring Team Member satisfaction. Sets clear and achievable goals for Team Members. 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, relying on personal judgment and experience to determine when unique circumstances may call for additional measures that fall outside of the operational policies and procedures. May perform any and all duties of all positions on a training basis and/or on a rare relief basis only. Expected to spend the vast majority of time leading and evaluating Team Members, and not on duties that are normally performed by Team Members. If any General Manager is not meeting these expectations as to how they are expected to spend their time, the General Manager must immediately report the situation to their leadership, including their District Manager. Requirements: Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Minimum of two-years managing a fast casual restaurant for a major chain or completed Rubio’s General Manager training program. Knowledge: Working 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. Leadership and 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 high level of concentration and attention to detail for extended periods of time to attend to restaurant operations. Reporting Relationships Reports to the District Manager. Major Business/Professional Contacts The General 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 General Manager plays a key role in influencing restaurant operations. The General Manager is expected to follow appropriate procedures with respect to all communications (District Manager, Regional Director, VP of Operations, and People Services.) Working and Environmental Conditions Works indoors and outdoors (patio, offsite events.) 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, 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 55 lbs. Ability to stand or walk for long periods of time. On occasion, 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, for example, for training purposes. 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 & Equipment Used Computer, telephone, calculator, multi-purpose printer. On rare occasion, for training and/or relief basis only, may use the 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, and utensils.

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 DescriptionFounded in 1992 with a family atmosphere, Budget Blinds is the #1 provider of custom window coverings in North America. Today, there are more than 1,300 Budget Blinds franchise territories serving 10,000 cities across North America, installing 50,000 window treatments per week! We offer custom solutions that consumers cannot get anywhere else, including blinds, shades, shutters, drapery, and smart home solutions. Budget Blinds is part of the Home Franchise Concepts (HFC) family of brands along with Tailored Living, Concrete Craft and AdvantaClean, Kitchen Tune-Up, and Bath Tune-Up making HFC one of the largest home services franchisors in North America. As the last person from our company the customer sees, you will be responsible for professionally installing a variety of hard and soft window treatments including motorized/automated solutions. This role requires you to be a troubleshooter, adjusting the installation and finding a solution when necessary. We dont take ourselves too seriously, but we take our jobs very seriously. You should have a customer service orientation and great communication skills. Well ask you to collect balances due, instruct the customer on how to operate and clean their new window treatments, make simple repairs, and always leave the home better, and cleaner, than you found it. Responsibilities • Installation of all types of window treatments at residential and commercial job sites; products include but are not limited to blinds, shutters, shades, draperies, window film, and motorized window treatments., • Coordinate with the office, sales team, and vendors to resolve any difficult installs or issues., • Repair broken or damaged products and work with manufacturers to resolve issues as necessary., • Canvass and participate in other lead-generating programs., • Measure homes and businesses for window treatments., • Prior general carpentry/workmanship skills from any industry. Experience working as an in-home installer is a plus., • Self-directed and able to work independently as well as with a team., • Friendly, courteous, and pleasant with all types of people., • Ability to learn and install new technology as introduced to the window covering and installation industry., • Excellent troubleshooting, analytical and problem-solving skills., • Written and verbal communication skills are critical when interfacing with all levels of Budget Blinds staff and clients., • Current and valid driver's license and insurance., • Punctual and dependable., • Ability to pass a drug screen test and background check plus clean driving record with no felonies., • Ability to lift a minimum of 50 pounds and can climb up and down ladders., • Paid Training, • Flexible Scheduling, • Ability to earn bonuses

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

Join the BridgeHaus Team as a Residential & Commercial Cleaner – Flexible Schedule!. 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.

Job Description Job description *This position is temporary, for the duration of the exhibition and reports to the General Manager. Job Description: We are looking for a Cleaner to take care of our facilities and carry out cleaning and maintenance duties. The goal is to keep our building in a clean and orderly condition. Responsibilities include, but are not limited to: • Clean, stock and supply designated facility areas, • Clean, sanitize and restock multiple restrooms on a designated schedule, • Utilize a carpet sweeper to clean venue carpets during operating hours, • Dust and sanitize retail store and other high frequency areas, • Remove garbage from the venue after closing, • Maintain vacuuming schedule, • Perform routine outdoor litter removal, • Maintain weekly deep cleaning schedule, • Perform and document routine inspection and maintenance activities, • Notify management of occurring deficiencies or needs for repair, • Stock and maintain supply rooms, • Cooperate with the rest of the staff, • Follow all health and safety regulations Benefits:

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 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! Program Manager - Solar Battery Savings Open until filled. Posted 04/03/2026 San Diego County - hybrid work schedule set by Community Power ABOUT THE ROLE: The Program Manager oversees and leads the implementation of the Solar Battery Savings (SBS) program. This role assumes responsibility for program delivery including but not limited to budget tracking, incentive processing, team/contractor management, program enrollment and reporting, program communications, and stakeholder engagement. A key function of this role will be to engage with SBS program participants, approved contractors, battery manufacturers and collaborate with the Program Team and other Community Power departments who support the program. This role is directly responsible for day-to-day program operations and interacts with a wide range of customer groups. 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 • Manage the SBS program, including budget tracking, incentive processing, team/contractor management, program enrollment and reporting, program communications, and stakeholder engagement., • Coordinate independently with industry, consultants, customers, program participants, and other stakeholders involved in program implementation., • Monitor program progress relative to budget and program goals., • Serve as a point of contact for all program activities (e.g., program participants, contractors, battery manufacturers, Community Power Board of Directors and Community Advisory Committee, industry and other relevant stakeholders)., • Support with review of project applications and process incentive payments with supporting staff., • Lead all aspects of program-related industry and community outreach and education initiatives including making presentations to industry and community groups and coordinating event logistics., • Lead and assist in a broad variety of program-related data collection, organization and analysis and issues; report progress on a regular basis., • Establish effective and cooperative working relationships with customers, local associations, community groups, contractors, battery manufacturers, and other related stakeholders., • Perform other related duties and responsibilities as required. KNOWLEDGE, SKILLS, AND ABILITIES • Three (3) years of experience working in program management on energy projects, for or on behalf of a community choice aggregator, investor-owned utility, municipal utility, 3rd party administrator or energy providers., • Knowledge and demonstrated understanding of solar and battery projects, including but not limited to inverters, interconnection, demand response and battery performance metrics (e.g., battery settings, load shifting, usable capacity, efficiency and degradation)., • Knowledge of core project management concepts and principles, including project lifecycle phases, work planning/scheduling, risk/issue tracking, and performance reporting with strong skills in process design and workflows., • Demonstrated commitment to sustainability, community energy, mission driven work, diversity, equity, and inclusion within the organization and in our communities to build program accessibility and participation, including SDCP's Communities of Concern., • Knowledge and understanding of general decarbonization strategies and associated programs to reach decarbonization goals including principles of electricity generation, transmission, distribution and infrastructure., • Experience with customer incentive/rebate processing., • Knowledge and basic understanding of the CCA business model., • Positive, collaborative, supportive team member who is excited to work with diverse teams and communities., • Work independently, strong organizational skills and demonstrated goal setting and self-management to support multiple assignments concurrently., • Strong work ethic and comfortable taking responsibility, initiative, and working in a fast spaced, start-up environment., • Strong communicator who can write and present compellingly and clearly with the ability to manage customer and contractor communications., • Ability to take and provide critical feedback in constructive ways., • Strong critical thinking skills including a high tolerance for uncertainty and the ability to identify issues and propose solutions., • Ability to act with integrity, professionalism, and confidentiality., • Ability to comprehend and adhere to Community Power personnel policies., • High proficiency with Microsoft Office Suite, Word, Excel and PowerPoint and ability to use virtual meeting applications., • Ability to travel to meetings and community events to meet with residents and stakeholders. Must have access to reliable transportation, and if driving an automobile, a good driving record. Community Power to reimburse mileage expense at the IRS mileage rate. Preferred: • Working knowledge of rooftop solar and storage systems, including topics such as billing mechanisms (i.e., Net Energy Metering, Net Billing Tariff), potential bill impacts, system functionality and market landscape (i.e., new products, major manufacturers, local contractors)., • Experience with energy modeling and/or battery monitoring platforms., • Five (5) years of experience working in customer energy programs for or on behalf of a community choice aggregator, investor-owned utility, municipal utility, 3rd party program administrator or energy provider., • Two (2) years of experience working customer energy programs that focus on solar and storage., • Two (2) years of experience at an industry partner (i.e., solar contractor or battery manufacturer), community choice aggregator, investor-owned utility, public utility or public other agency., • Familiarity with CRM software used to manage customer/application data and workflows (e.g., Salesforce; Dynamics 365 or similar). Ability to strongly represent the organization in various professional engagement settings from local to national convenings (conferences, workshops, executive meetings, etc.)., • Proficient in verbal communication in multiple languages, Spanish and English preferred., • Background in customer support in the energy sector. QUALIFICATIONS, EXPERIENCE, AND ABILITIES Any combination of education and experience that would provide the knowledge, skills and abilities listed. A typical way to obtain the required qualifications would be: A four-year degree or higher from an accredited college or university AND a minimum of five (5) years of professional experience. Candidates should have at least five (5) years of experience in project management or program implementation. Four (4) additional years of professional experience may be used in place of a degree. A graduate degree may substitute for one year of professional experience. WORK ENVIRONMENT AND CONDITIONS Prolonged periods sitting at a desk and working on a computer. The position requires occasional carrying, lifting and/or moving objects up to 25 pounds. Occasional local travel required and reliable transportation to be able to attend SDCP events, meetings, and workshops as needed is expected. 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: $117,800 - $159,000; 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$117,800—$159,000 USD

Earl Enterprise - 10749 Westview Parkway - Responsibilities: Clean all kitchen and service wares.Set up, maintain, clean, and organize the dish area.Operate the dish machine in a safe and efficient manner.Assist with the cleaning and maintenance of the kitchen.Keep storage areas for all service and

Front Porch - - Responsibilities: Load, run and unload the dish machine; Clean and sanitize work areas, equipment, utensils, dishes, or silverware; Keep dish room clean and organized; Maintain adequate levels of clean tableware for dining room and kitchen; Attend all mandatory in-service meetings.

Seasons 52 - 4505 La Jolla Village Drive - Responsibilities: Clean dishes, silverware, glassware, utensils, pots and pans; Maintain sparkling restrooms and grounds; Stocking and restocking supplies for servers and cooks; Adheres to food safety and sanitation standards; Ensure a spotless, clean and s

Urban Plates - 8707 Villa La Jolla Drive - Responsibilities: Wash and store all service ware, cookware and utensils used in food preparation and service; Maintain a high standard of cleanliness and sanitation in the kitchen; Maintain kitchen organization and efficiency.

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

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

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

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

Buca di Beppo - 10749 Westview Pkwy [Busser / Porter / Cleaner] As a Dishwasher/Utility at Buca di Beppo, you'll: Contribute to the success of the restaurant by supporting the heart of the house Family Members; Clean all equipment and wares used for the operation of the restaurant; Maintain a clean

Compass Group - 9520 Towne Center Drive - Responsibilities: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition; Scrapes and rinses food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing mach

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

Oakmont Senior Living - - Responsibilities: Prepare dish room/area prior to meal service; Transport all dishes to the kitchen following meal preparation and mealtimes; Clear, wash and sanitize dishes and utensils; Return clean dishes and utensils to appropriate storage areas; Assist with breaking d

Outback Steakhouse - - Responsibilities: Ensure smooth kitchen operations by keeping dishwashing areas organized; Manage tasks efficiently to maintain kitchen workflow; Follow all food safety and sanitation guidelines; Restock kitchen and cooking line as needed throughout the shift; Performs routin

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

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

Lena Brands LLC - - Responsibilities: Wash dishes, glassware, pots, and pans using the dish machine or by hand as applicable; Clean and stock restrooms thoroughly at the beginning of the shift and then maintain hourly; Sweep and mop floor areas in the kitchen, dining room and restrooms; Empty full

Urban Plates - - Responsibilities: A Dishwasher is responsible for thoroughly washing and storing all service ware, cookware and utensils used in food preparation and service while maintaining a high standard of cleanliness, sanitation and kitchen organization within the restaurant.

Covenant Living Communities - - Responsibilities: Operate the dishwashing machine; Maintain stock areas in a neat and orderly fashion; Monitor and record the water temperatures and cleaning compound usage; Clean and washed food-service carts, dishes, utensils, trays, pots, pans, etc.Sweep and mop f

Xperience Restaurant Group - 5024 Baltimore Drive - Responsibilities: Maintain highest level possible of cleanliness and sanitation standards; Set-up, operate and clean all kitchen machinery/equipment properly and safely; Clean and sanitize food service, preparation ware, dish room, pot room and kit

True Food Kitchen - 4303 La Jolla Village Drive - Responsibilities: Operate and maintain the dish machine; ensure proper sanitation levels and report issues; Wash, store, and rotate all tableware, cookware, glassware, and utensils; Hand-wash pots, pans, and specialty items using a 3-compartment sink

Eddie V's Prime Seafood - 1270 Prospect Street - 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; Dishwashers will ensure guests

Front Porch - - Responsibilities: Wash and clean tableware, pots, pans and cooking equipment.Load, run and unload the dish machine.Maintain dish room clean and organized.Monitor dish machine water temperature to ensure sanitary wash cycle.Be available to fill in as needed to ensure smooth operation

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.

Island Hospitality Management - - Responsibilities: Wash and sanitize all dishes and kitchen supplies at the hotel; Clean and sanitize countertops and floors after each shift; Comply with standards as outlined in food and dish sanitation checklists; Readily available and approachable for all guests

Marriott Hotels - 900 Bayfront Court - Responsibilities: Set tables; Assist the kitchen; Clean work areas and replenish supplies; Maintain safety and quality standards; Ensure professional appearance and communications.

Compass Group - 3455 Kenyon Street - Responsibilities: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in sanitary condition; Scrapes and rinses food from dirty dishes and washes them by hand or uses dishwashing machine; washes pots, pans and trays; polishes silver

Olive Garden - - Responsibilities: Cleaning and sanitizing plates, glassware, utensils, and guest and team member touch points; Maintaining cleanliness of kitchen and dining areas; Ensuring sanitation of guest and team member touch points; Assisting with maintaining clean restaurant facilities; Oth

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

Hilton Hotels - - Responsibilities: Wash dishes and operate the dishwasher to clean chinaware, silverware, and cooking utensils; Scrub pots and pans; Stock and maintain supplies and equipment; Perform cleaning duties including mopping and removing trash; Transport and store clean service ware.

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.

CoreCivic - - Responsibilities: Design, develop, and maintain software applications; Collaborate with cross-functional teams to define, design, and ship new features; Troubleshoot and debug existing applications; Write clean, maintainable, and efficient code; Create and maintain documentation and r

Merrill Gardens - 627 Silver Spur Road - Responsibilities: Wash all dishes and assist cooks in preparation of breakfast, lunch, or dinner meals; Complete all cleaning duties on a daily, weekly, and monthly schedule; Handle all food, storage, and cleaning activities in accordance with federal, state

Xperience XRG - JobID: d8199d53-f463-48a6-b7ac-1e1e71d22ed3 [Busser / Porter / Cleaner] As a Dishwasher at Xperience XRG, you'll: Set-up, operate and clean kitchen machinery/equipment properly and safely and store it in its proper place; Clean and sanitize food service, preparation ware, dish room,

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

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; Prepare and place cl

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

Davidson Hospitality Group - - Responsibilities: Support the culinary team by washing dishes, utensils, and kitchen equipment; Maintain cleanliness and organization of the kitchen and dishwashing area; Assist with food preparation and plating as needed; Ensure the proper handling and storage of foo