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Locum Tenens | Diagnostic Radiology | No Call | Philadelphia, PAWhy This Role • Consistent weekday schedule with no call responsibilities, • Broad diagnostic case mix with light IR procedures, • Hospital and imaging center setting with steady case volumeAssignment Details, • Monday through Friday schedule, • 8:00am–5:00pm shifts, • On-site coverage in hospital and imaging center, • Daily volume approximately 90–100 studies, • Estimated 60–70 wRVUs per shiftClinical Details, • General diagnostic radiology coverage, • Modalities include X-ray, CT, MRI, ultrasound, and fluoroscopy, • Light IR procedures including biopsies, drainages, lumbar punctures, and arthrograms, • Biopsies include thyroid, lung, bone, liver, renal, CT-guided and ultrasound-guided, • Drainages include paracentesis, thoracentesis, abscess drainage, chest tube, and cyst drainage, • Lumbar punctures including diagnostic LP, myelogram, and epidural, • Arthrograms including knee, hip, shoulder, elbow, and ankleRequirements, • Board Certified Diagnostic Radiology, • Active Pennsylvania license, • Active DEA, • Self-Query NPDB dated within 30 days required at presentationCompensation, • Rates: Facility is accepting bids, • Malpractice: Provided, • Travel: Reimbursed

REQUIRED: No OT- the providers will not be working overtime. The holiday rate is an additional $125/hr. REQUIRED: Please be clear in your submission what the candidate can read based on the requested reads in the JD. REQUIRED: Please be clear in your submission which shifts your provider is interested in based on the options provided in the JD. REQUIRED: PLEASE MAKE CLEAR IN YOUR SUB WHAT LOCATIONS THEY WILL WORK AT BASED ON CURRENT LICENSING STATUS AND WHICH LOCATIONS THEY ARE WILLING TO LICENSE FOR REQUIRED: For ALL candidates: please review the performance expectations and communicate this with every provider. It will be the recruiter's responsibility to make sure this is known: • Radiologists will now be monitored for productivity during their shifts. If a provider falls below NLMM’s required production standards, they will receive a 15-day notice of cancellation. During this period, they will continue working and will complete their NLMM contract at the end of 15 days. However, if their performance improves within those 15 days, the contract may be reinstated, allowing them to continue with NLMM.?, • Specialty: ER, Fluro, MSK, Cardiothoracic, Neuro, Peds, • Modalities: XR, MR, CT, US, Fluro, • Light IR procedures: thyroid, lung, bone, liver, renal, CT guided, US guided, paracentesis, thoracentesis, abcess drainages, chest tube, cycts, diagnostic lumber procedures, myelogram, epitural,, • Joint Injections: Knee, hip, ankle, shoulder, elbow, • 90-100 volume per 8 hour shift, • 60-70 wRVUs per 8 hour shift, • Contract Length: Ongoing, can start with one year, • Shift Details: M-F 8a-5p, • Amount of coverage needed per month: Full time is requested, a min of 40 hours a month is required, • Board Certification: Required, • Credentialing time frame: 30-60 days, • Willing To License: Client will license if the candidate already has a license that can be used for at least one of their other facilities.

Job DescriptionSpecialty Radiology State PA Location 8835 Germantown Ave, Philadelphia, PA Requirements Chestnut Hill Hospital is seeking a Diagnostic Radiologist to join its team. The physician will provide on-site coverage for a hospital and imaging center setting with a broad general diagnostic case mix.Location:Chestnut Hill Hospital8835 Germantown Ave Philadelphia PA 19118Schedule:Monday – Friday / 8:00 AM – 5:00 PMSetting: Hospital OnsiteModalities: XR CT MR US FlouroLight IR Procedures:Biopsies:Thyroid Lung Bone Liver Renal CT-guided Ultrasound-guidedDrainages:Paracentesis Thoracentesis Abscess drainage Chest tube Cyst drainageLumbar Punctures:Diagnostic lumbar puncture Myelogram EpiduralArthrograms:Knee Hip Shoulder Elbow AnkleDaily Volume Expectations per 8 hr shiftVolume: 90-100wRVUs: 60-70Bill Rates Needed for Submission: Rate cap to: 625/hourly - all inclusive of travel/expensesMalpractice must be included in the ratesHourlyConversion fee Schedule Days, M-F 8a-5p Dates Needed - Alumni Healthcare Staffing offers: • Weekly Direct Deposits, • Travel and Lodging Provided if Needed, • A+ Rated Malpractice Coverage Danielle Dick (908) 842-8235PandoLogic. Keywords: Radiologist, Location: Philadelphia, PA - 19122 , PL: 602956400

Position Summary The Sales Representative is responsible for driving growth within an assigned territory by supporting surgical cases, developing new business, and promoting Medacta’s reconstructive orthopedic products and technologies. This role requires a high level of professionalism, clinical aptitude, and accountability. Candidates must demonstrate the ability to perform in fast-paced operating room environments while meeting aggressive sales and service expectations. Key Responsibilities Drive sales of Medacta reconstructive implant systems and services within assigned territory Provide technical surgical case coverage to ensure safe and effective product use Develop and execute annual business plans aligned with territory quotas and growth goals Build and manage a qualified pipeline through cold calling, hospital networking, referrals, and contracting efforts Sell consultatively by aligning Medacta solutions to surgeon needs and procedural workflows Leverage Medacta Medical Education programs to train new customers and advance existing relationships Maintain accurate CRM, pipeline, and reporting documentation Adhere strictly to Medacta pricing, compliance, inventory, and credentialing policies Travel extensively for case coverage, customer engagement, and business development Candidate Profile & Qualifications Education Bachelor’s degree required Medical, clinical, or science-based background strongly preferred Experience Prior medical device sales experience preferred Candidates without direct device experience must demonstrate readiness through and MSC on-campus program. Skills & Attributes Strong communication, presentation, and interpersonal skills Credentialing & Physical Requirements Must meet hospital credentialing requirements (vaccinations, TB testing, titers, etc.) Ability to lift and transport surgical instrumentation up to 40 lbs Frequent standing, walking, and case coverage in hospitals and operating rooms Travel ~50% local travel for cases ~25% overnight travel Compensation Important Program Disclosure Participation in Medical Sales College (MSC) is part of the evaluation and hiring pathway for select Medacta sales roles through the Industry Partner Program. Medacta partners with MSC through its Industry Partner Program to identify, evaluate, and develop top-tier medical device sales talent. Candidates may be required to: Complete MSC training Participate in structured evaluations Demonstrate readiness against Medacta’s real-world sales and clinical expectations Completion of the program does not guarantee employment, but successful candidates are positioned for accelerated consideration and long-term success with Medacta. If you're looking for a tremendous opportunity that will jump start your career in Medical Device Sales, this is an opportunity you don't want to miss. Apply Now! About Medacta Medacta is a Swiss-based orthopedic company founded in 1999 and recognized globally for innovation in joint reconstruction and surgical technique. Medacta pioneered the AMIS® Anterior Minimally Invasive Hip Surgery, the MyKA™ Kinematic Alignment Platform, and the NextAR™ Augmented Reality Surgical Platform, delivering precision-driven solutions across hip, knee, shoulder, and spine procedures. Medacta’s MySolutions™ technology combines advanced kinematic modeling, 3D planning, and personalized implant strategies—empowering surgeons to improve outcomes and elevate patient care worldwide.

Rebalance is seeking a (full, part, per-diem or contract) orthopedic/sports physical therapist with interest in developing pelvic floor speciality to join our amazing team! Start Date: As soon as possible About the Role: We are looking for a motivated therapist with a strong orthopedic/sports background. Experience in pelvic floor therapy, particularly in treating pain, pregnancy, and postpartum conditions, is preferred but not required. Candidates should have expertise in orthopedics, spine, hip, and sacroiliac joint dysfunctions, strong manual therapy skills, and a desire for continued learning. This role includes training in pelvic floor therapy, ongoing training in orthopedic physical therapy, and opportunity to have an education or management role. Why Join Rebalance? • 60–90 minute evaluations, • 60-minute treatment sessions for all clients, • 4-6 months if intense manual and pelvic floor training, • 1.5 hours of weekly ongoing mentoring and training, • Generous benefits package, including:, • Continuing education support, • 401(k) with employer contribution, • PTO, paid holidays, and sick leave, • Medical insurance, • On-site pelvic floor training for those without experience, • Supportive team environment with highly skilled colleagues, • Minimal paperwork compared to hospitals and large practices Rebalance is a fee-for-service private practice with locations in Narberth and Center City. We specialize in treating complex orthopedic conditions (cervical, thoracic, lumbar spine, hip, and SIJ), return-to-sport rehab, pelvic pain, and perinatal/postpartum conditions. Our Culture & Values: • Work as a team to provide exceptional care, • Treat every client and team member with professionalism and respect, • Balance clinical expertise with empathy and patient engagement, • Educate clients, colleagues, and the community on best practices Benefits: • 401(k) with employer matching, • Flex time schedule, • Health insurance (stipend), • Active Physical Therapy License (Required) Job Types: Full-time, Part-time, Contract, Per diem Pay: $80,000.00 - $115,000.00 per year Benefits: • 401(k), • 401(k) matching, • Continuing education credits, • Orthopedics, • Physical & Rehabilitation Medicine, • Sports Medicine, • Choose your own hours, • Day shift, • Evening shift, • Monday to Friday

Research Coordinator:, Critical thinking skills a must, Penn CRC Certification within three months of hire date, EPIC Training which includes ( Penn Chart Research, Registration Remediation, Schedgistration Registration Training, Billing Compliance) CTMS, CITI for Human Research Certification, HIP

Musculoskeletal Radiologist Department of Radiology | Thomas Jefferson University Hospital | Sign-On Bonus Philadelphia, Pennsylvania Job Description Summary The Department of Radiology at Jefferson Health / Thomas Jefferson University Hospital is seeking a Musculoskeletal fellowship-trained Radiologist to join its nationally recognized Musculoskeletal Radiology Division. The MSK Division at Jefferson is among the largest and most academically distinguished MSK radiology groups in the United States, consisting of 12 fellowship-trained radiologists who hold leadership and committee roles in the International Skeletal Society and the Society of Skeletal Radiology. The division continues to expand with the opening of the state-of-the-art Honickman Outpatient Center on Jefferson’s campus. Jefferson Einstein Hospital proudly carries forward a legacy of excellence established in 1866. Today, we remain deeply committed to delivering compassionate, high-quality care while continuing to lead through innovation across the Greater Philadelphia region. Jefferson Einstein Hospital continues to invest in its physicians through a newly revised compensation plan and a system-wide implementation of Sectra PACS in 2026, reinforcing our commitment to innovation, efficiency, and radiologist satisfaction. Clinical Responsibilities • Interpretation of diagnostic radiography, CT, MRI, and ultrasound, • Performance of ultrasound-, CT-, and fluoroscopy-guided MSK procedures, • High-volume MSK imaging, including:, • 120+ MSK MRI joint studies daily, many involving sports-related injuries, • 40+ diagnostic MSK ultrasound studies daily, frequently paired with image-guided procedures, • Image-guided interventions including:, • Steroid and PRP injections, • Tenotomy, • Calcific tendinosis barbotage, • Flexor retinaculum release for carpal tunnel syndrome Sports & Specialty Imaging • Imaging and image-guided intervention services for major professional sports teams, including:, • Coverage at the NFL Combine and MLB Spring Training, • Support for collegiate and high-school athletic programs and the Pennsylvania Ballet, • Imaging for a nationally elite institute specializing in core muscle (“sports hernia”) and hip injuries, treating professional athletes worldwide, • Ongoing research collaboration with the U.S. Olympic Team Education & Academic Opportunities • Home to two nationally recognized fellowship programs:, • ACGME-accredited MSK Radiology Fellowship (3–4 fellows annually), • MSK/Neuroradiology MRI Fellowship (3–4 fellows annually), • Robust teaching environment with:, • 33 Diagnostic Radiology residents, • 9 Integrated Interventional Radiology residents, • 1 Independent Interventional Radiology position, • Strong opportunities for clinical research, scholarly activity, and national collaboration Technology & Resources • State-of-the-art multislice CT scanners, • Advanced MRI platforms, • Dedicated MSK ultrasound units, • Fully integrated, centralized PACS system and modern workstations Compensation & Benefits • Newly revised compensation plan offering competitive base salary with performance-based incentives, • Sign-on bonus, paid within the first month, • Full comprehensive benefits package, • Medical, dental, and vision insurance, • Retirement plans: Pension, 403(b), 457, and structured portfolio investment options, • PTO, • CME, • Long-term disability coverage, • Malpractice insurance with tail, • Life insurance Department Overview • More than 400,000 cases annually, • 6 MRI scanners, including two 3T units, • 9 CT scanners, including interactive software and a dual-energy spectral scanner, • State-of-the-art Philips EPIQ ultrasound systems, • Web-based Fuji PACS supported by a dedicated internal IT team, • System-wide implementation of Sectra PACS planned for 2026, further enhancing workflow efficiency, image quality, and enterprise-wide collaboration, • Home workstations with flexible shift options, • Advanced tools and platforms including Nuance, Vocera, QGenda, and Montage, • Active AI collaborations with multiple industry partners, • Department of 30 FTE radiologists, including 3 Thoracic Imagers About Jefferson Nationally ranked Jefferson Health is a leading not-for-profit academic health system headquartered in the Greater Philadelphia region, with a broad presence across Pennsylvania, New Jersey, and the Lehigh Valley. With a workforce of more than 65,000 team members, Jefferson is dedicated to delivering high-quality, compassionate patient care; strengthening the communities it serves; educating the next generation of healthcare leaders; and advancing innovation through clinical and applied research. Thomas Jefferson University, founded in 1824, is home to Sidney Kimmel Medical College, Jefferson College of Nursing, and the Kanbar College of Design, Engineering and Commerce. Today, the University encompasses 10 colleges and three schools, offering more than 200 undergraduate and graduate programs to over 8,300 students. Jefferson Health is consistently recognized as one of the top 15 not-for-profit healthcare systems in the United States, serving millions of patient encounters annually across 32 hospital campuses and more than 700 outpatient and urgent care locations. Jefferson Health Plans further extends Jefferson’s mission as a not-for-profit managed care organization serving Pennsylvania and New Jersey for more than 35 years. Equal Opportunity Statement Jefferson is committed to providing equal educational and employment opportunities for all individuals and does not discriminate based on age, race, color, religion, creed, sexual orientation, gender, gender identity, marital status, pregnancy, national origin, ancestry, citizenship, military or veteran status, disability, or any other legally protected status. Join Jefferson Health — where your career, your voice, and your impact truly matter. Learn more, apply today! Jason Kendall Talent Acquisition Partner, Physician Recruitment Thomas Jefferson University and Jefferson Health T (314) 327-4574 cell/text | ___ | ___ | ___

Job Description Required Years of Experience 0-1 years Job Details Job Description Dishwasher Located in Fishtown, Philadelphia, Wm. Mulherin’s Sons is an urban Italian restaurant and hotel thoughtfully converted from a former 19th century whiskey blending and bottling factory. Mulherin’s features rustic Italian, wood-fired cuisine that emphasizes the smokiness and char of the wood burning oven & grill. We serve a casual, yet sophisticated & seasonally driven menu in a hip and nostalgic environment. Qualified candidates should possess: • Strong, upbeat and positive personality, • Commitment to high standards with impeccable attention to detail, • Passion for food, beverage and hospitality, • Ability to multi-task in a high volume, fast paced environment, • Team and family-oriented mentality, • Dependability Open availability is strongly preferred. Benefits include affordable health insurance and a dining discount for qualified team members. Compensation Details Compensation: Hourly (Based on Experience) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply. Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Job Description Team Member The Restaurant Front Team Member is the front line in providing the Exceptional Guest Experience through the delivery of exceptional products and service. Hospitality & Guest Service • Provides important visual cues for guests that make a positive first impression E.g. wearing proper career wear that is clean and neatly pressed, maintaining a clean parking lot/exterior and a clean and inviting dining room, • Follows the guaranteed Always Fresh procedure to ensure coffee and products are always fresh and always accurate, • Delivers consistent and outstanding guest service through friendly attitude, attentive behavior and strong product knowledge, • Enhances the guest experience by following the S.E.T. Principles: Smile, Eye Contact, Thank You, • Uses proper procedures to ensure the accuracy of every order for every guest E.g. repeating guests order when it is presented to them, using H.O.T.R.O.D.S. at drive-thru and marking hot beverage lids, • Ensures every guest receives a prompt and warm greeting within 5 seconds at front counter and drive-thru, • Maintains speed of service targets by working efficiently with a sense of urgency to fill orders and meet guests needs, • Promptly executes service recovery for any guest concerns or complaints by making it right with the guest, regardless of involvement in the issue, • Follows all Operations standards and guidelines for preparation of products according to training and instructional materials provided, • Prepares all products as required, following the order monitor to ensure the accuracy of every order, • Communicates showcase and product needs to ensure proper product availability for guests, • Follows all restaurant policies, procedures and standards, • Maintains the front counter and drive thru area by keeping it clean, organized, stocked and ready for rush periods in the restaurant, • Works in compliance with occupational health and safety legislation, • Knows, understands and follows safe work practices and procedures, • Uses or wears personal protective equipment or clothing as required, • Reports all injuries/illnesses, accidents, unsafe conditions, security incidents and any contravention of health and safety legislation, policies and procedures to the Restaurant Manager or Restaurant Owner, • Frequent reaching above waist, chest, and shoulder level, as well as below waist level, • Frequent to continuous need for manual dexterity of both hands (handling, gripping, fine finger control, etc.), • Continuous standing on tiled surfaces for all tasks, • Ability to stand for long periods of time without a break, • Frequent hip flexion while walking for all tasks, • Occasional lifting of boxes of supplies/products weighing from <5 50 lbs. vertically from floor to knuckle height, • Occasional lifting of milk crates weighing between 5 30 lbs. vertically from floor to knuckle height, knuckle to shoulder height, or from fridge to counter height, • Frequent exposure to cold/below freezing and high heat temperatures (walk-in refrigerator and freezers, ovens) 7377 N Crescent Blvd Pennsauken NJ -08110

Job DescriptionJob Quick Facts: • Specialty: Diagnostic Radiology, • Job Type: Locum Tenens, • Facility Location: Philadelphia, PA, • Service Setting: Inpatient, • Reason For Coverage: Supplemental, • Coverage Period: ASAP - Ongoing, • Coverage Type: Clinical only, • Shift Schedule: Mon-Fri; 8a-5p, • Patient Volume: 90-100, • wRVU: 60-70, • Modalities: XR, CT, MR, US, Flouro, • Procedures/Duties:, • Light IR: Biopsies (Thyroid, Lung, Bone, Liver, Renal), • Drainages, Lumbar Puncture, • Arthrograms (Knee, Hip, Shoulder, Myelogram), • Travel, lodging, and malpractice insurance covered Requirements: • Active PA License, • BC, • DEA, • NPDB report

Job Description Schedule: Typically 1 hour per week for 10 weeks (after school); exact days/times vary by assignment Location: On-site at a partner school; varies by assignment Start Date: Rolling openings based on school schedules Position Overview Concorde Education is seeking an engaging, student-centered Dance Instructor to facilitate a short-format after-school enrichment course for students (grade band varies by assignment). This course provides students with a structured, supportive environment to learn dance technique, choreography, rhythm, and performance skills while building confidence, collaboration, and artistic expression. Instruction should be age-appropriate and inclusive, with clear routines that prioritize safety, respectful participation, and positive community-building. The instructor will deliver instruction across a typical 10-week cycle, with pacing adapted to student readiness and site logistics. What You Will Teach Students will learn foundational dance skills through warm-ups, technique practice, choreography instruction, and performance preparation. Depending on the site and student group, instruction may focus on one primary style (e.g., hip-hop, jazz, contemporary, cultural/social dance forms) or blend multiple styles at an introductory level. Lessons emphasize rhythm, musicality, coordination, spatial awareness, and expressive movement. Major Topics Can Include • Classroom norms, safe movement practices, and respectful studio culture, • Warm-up and cool-down routines appropriate for the age group, • Rhythm, counting (8-count phrasing), tempo, and musicality, • Foundational technique (posture, alignment, balance, flexibility concepts), • Basic steps and movement vocabulary (style-dependent), • Choreography learning strategies (mirroring, marking, repetition, transitions), • Performance quality (expression, clarity, energy, stage presence), • Group formations and spacing (lines, diagonals, levels, timing with others), • Improvisation and creative movement prompts (age-appropriate), • Cultural appreciation and context for dance styles (as appropriate and respectful), • Deliver a 10-session dance course with clear objectives and structured lesson plans, • Teach choreography and technique with scaffolds for beginners and extensions for advanced students, • Maintain a safe, inclusive environment aligned with site policies and expectations, • Establish clear routines for attendance, transitions, and behavior management during movement-based activities, • Differentiate instruction to support varied confidence levels, mobility needs, and learning styles, • Communicate professionally with site staff and Concorde program contacts regarding attendance and session completion tracking, • Minimum of 60 college credits (or Associate degree in progress/completed), • Demonstrated dance experience and comfort teaching foundational technique and choreography, • Experience working with school-age students in structured settings (school, after-school, camps, studios, youth programs), • Strong facilitation skills, clear communication, and confident classroom presence, • Reliable, punctual, and professional; able to follow school policies and program boundaries, • Ability to create an inclusive environment and maintain safety-first routines during movement instruction

Job Description Summary: The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The Assistant General Manager is a team builder and helps provide support and direction alongside the General Manager to ensure the operations of the business run smoothly. Job Expectations: The Assistant General Manager ensures that Assistant Managers, Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job and serves as acting General Manager (GM) when the GM is away from the Restaurant. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skill level, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Assistant Managers, Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance-driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain high levels of productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Manage purchasing, inventory, maintenance, and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC Policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Previous Assistant Manager/Shift Leader experience, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills, • Strong attention to detail and ability to multitask, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Job Description Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Job Description Located in Fishtown, Philadelphia, Wm. Mulherin’s Sons is an urban Italian restaurant and hotel thoughtfully converted from a former 19th century whiskey blending and bottling factory. Mulherin’s features rustic Italian, wood-fired cuisine that emphasizes the smokiness and char of the wood burning oven & grill. We serve a casual, yet sophisticated & seasonally driven menu in a hip and nostalgic environment. The beverage menu features quality-driven cocktails along with a curated list of well-crafted beer and approachable wines from the Old and New World, carefully selected to complement the style of cuisine. Host Job Responsibilities, include, but are not limited to: • Strong, upbeat and positive personality, • Warmly greet all guests as they walk in the door and thank them and wish them well as they leave, • Upon arriving, the host should look through the day’s reservations and acknowledge / react to any special notes, ironing out plans to accommodate guest needs/celebrations, • The ability to communicate with management and Chefs, • Maintain proper phone etiquette, following established protocols, • Keep an organized host stand, clean and tidy as necessary, • Commitment to high standards with impeccable attention to detail, • Passion for food, beverage and hospitality, • Ability to multi-task in a high volume, fast paced environment, • Team oriented mentality, • Dependability, • Please note that this job description is not exhaustive, and additional responsibilities may be assigned as needed., • Prior knowledge of Resy is preferred Working Conditions/Environment • The person having this position may have to stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day., • Agility in executing fast-paced movements to navigate different areas of the property efficiently., • The person having this responsibility may have to move, pull, carry, or lift objects weighing at least 30 pounds., • The work environment characteristics described herein are representative of those an Employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Benefits include affordable health insurance and a dining discount for qualified team members. Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply. Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.

Job Description A respected, physician-ledmulti-specialty orthopaedic surgical practice in Cherry Hill, New Jersey isseeking a Board-Certified Family Medicine Physician with fellowship training inSports Medicine and/or Aging Medicine to join a collaborative team of 2physicians and 1 Physician Assistant. This is primarily aPart-Time, 100% office-based position, with consideration for Full-Timecandidates. The role offers strong clinical autonomy, subspecialty growth, andcompetitive compensation within a well-established private practice. Position Highlights • Part-Time preferred(Full-Time considered), • 100% office-based, • Competitive compensation:$225K–$300K+ base (FT equivalent) + productivity, • Established referral baseand collaborative environment Clinical Focus Sports Medicine: • Non-operativemusculoskeletal care (spine & extremities), • Shoulder, hip, and kneeinjections, • Myofascial trigger pointinjections, • EMG training preferred, • Concussion/head injuryexpertise a plus Aging Medicine (ifapplicable): • Hormone replacement therapy, • Regenerative and integrativemedicine, • Comprehensive wellnessprogramming Requirements: • MD or DO, • Board Certified in FamilyMedicine, • Fellowship training inSports Medicine and/or Aging Medicine, • Strong musculoskeletaldiagnostic and procedural skills, • Patient-centered approachwith interest in collaborative care This opportunity is idealfor a Family Medicine physician seeking to practice at the intersection ofprimary care, sports medicine, and wellness-focused subspecialty care within astable, entrepreneurial private practice environment. Cherry Hill offers: • Immediate access toPhiladelphia’s academic and cultural amenities, • Strong suburban communitywith excellent schools, • Convenient transportationcorridors and regional access, • Diverse patient populationin a highly desirable South Jersey market

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."