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Job DescriptionBenefits: • 401(k), • Employee discounts, • Paid time off JOB DESCRIPTION POSITION TITLE: Pastry I DEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous Chef FLSA STATUS: Non-Exempt EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: High school diploma or equivalent with 4 years related kitchen experience in a high-end hotel or restaurant. Ability to create and produce all pastry items throughout the restaurant and events/banquets. Ability to organize dining room tickets and plate up menu items correctly to specifications. Thorough knowledge of pastry, bread and dessert techniques. Ability to develop, lead and supervise cooks of lesser status. LICENSE OR CERTIFICATE REQUIRED: Food Handlers Card ESSENTIAL FUNCTIONS/TASKS: 1. Produce listed menu items., 2. Maintain 100% quality food production at all times., 3. Meet timing of food items as required by guest, supervisor or standard., 4. Responsible for properly rotating, labeling and dating food items., 5. Responsible for breaking down and putting away all items on workstation., 6. Maintain a clean workstation at all times., 7. Utilize all food in an efficient manner. Eliminate waste., 8. Follows sanitation set-up, determining what is needed and in what order., 9. Maintain clean and safe working area including refrigeration., 10. Assist and support the cold line during service., 11. Assist in the controlling of food costs., 12. Adhere to all safety and sanitation regulations., 13. Maintain and project a positive attitude., 14. Proper communication with staff and management., 15. Read all contracts and distinguish menu items and timing., 16. Produce prep sheets from contracts and execute production., 17. Delegate various responsibilities to prep cooks to complete tasks and hold cooks accountable., 18. Make sound decisions based on the needs of the department., 19. Insure all food and products for restaurant menu items and from banquet contracts or prep lists are communicated to Executive Chef/ Sous Chef on a daily basis., 20. Assist in all areas of kitchen when needed. Anticipate business levels., 21. Be flexible with schedule and shifts to accommodate business needs., 22. Be able and willing to talk to guests about menus, special requests, etc. ADDITIONAL TASKS: 1. Help dish out events/banquets when necessary., 2. Able to comply with other tasks assigned by management., 3. Maintain HACCP documentation and logs. PHYSICAL REQUIREMENTS: 1. Ability to lift and/or carry 50lbs continuously throughout shift., 2. Ability to push cart up to 500lbs, 3. Ability to pull cart up to 100lbs MOTION REQUIREMENTS: Percentage of time during normal workday the associate is required to: Stand 47% Bend 8% Squat 5% Push 5% Sit 3 % Walk 10% Lift 10% Pull 2% Carry 10% MENTAL REQUIREMENTS: Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS: Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers, slicers. Chefs uniform, apron, kitchen towels, and rubber gloves provided. ¨ Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities. ¨ Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently. ¨ Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates. ¨ This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Job Description Job Summary: The Chef Instructor is responsible for delivering high-quality culinary education to students through hands-on instruction, demonstrations, and classroom teaching. This role combines practical kitchen expertise with teaching skills to prepare students for careers in the culinary industry. The Chef Instructor fosters a positive learning environment, emphasizes food safety and sanitation, and mentors students in developing both technical and professional skills. Key Responsibilities: • Plan, prepare, and deliver engaging culinary lessons in both kitchen and classroom settings, • Demonstrate cooking techniques, recipes, and presentation skills, • Supervise students during practical kitchen sessions, ensuring safety and proper procedures, • Evaluate student performance through practical exams, written assessments, and ongoing feedback, • Develop and update curriculum in alignment with industry standards and trends, • Maintain cleanliness, organization, and safety of kitchen facilities in compliance with health regulations, • Manage inventory, food ordering, and cost control for instructional purposes, • Mentor and advise students on career development and industry expectations, • Stay current with culinary trends, techniques, and innovations, • Participate in school events, recruitment activities, and faculty meetings Qualifications: • Formal culinary training from an accredited institution or equivalent professional experience, • Minimum of 5+ years of experience in a professional kitchen (e.g., restaurant, hotel, or catering), • Prior teaching or training experience preferred, • Strong knowledge of food safety, sanitation, and kitchen operations, • Excellent communication and interpersonal skills, • Ability to work in a fast-paced, team-oriented environment, • Relevant certifications (e.g., ServSafe, Certified Executive Chef) are a plus Skills & Competencies: • Advanced culinary techniques and plating skills, • Instructional and mentoring abilities, • Classroom and kitchen management, • Organization and time management, • Adaptability and creativity, • Leadership and teamwork Work Environment: • Combination of classroom and commercial kitchen settings, • Requires standing for extended periods and ability to lift moderate weights, • May include early mornings, evenings, or weekend classes depending on program schedule Compensation & Benefits: (Customize based on your organization) • Salary: [Insert range], • Benefits: Health insurance, paid time off, professional development opportunities, etc. If you want, I can tailor this for a specific school (community college vs. private academy), cuisine focus, or experience level.

Job DescriptionCompany Description Fairmont Hotels & Resorts Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates. About Fairmont Grand Del Mar Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. About the Application Process: At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence. As a senior department head, this role strives to continually improve guest and colleague satisfaction and maximize the financial performance in F&B Division overall. What is in it for you: • Employee benefit card offering discounted rates in Accor worldwide for you and your family, • Learning programs through our Academies designed to sharpen your skills, • Ability to make a difference through our Corporate Social Responsibility activities, • Career development opportunities with national and international promotion opportunities. The sky is your limit., • Hourly Rate $29.14 - OEM Job Description What you will be doing: • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues., • Be able to consistently produce products that are of the highest quality., • The Sous Chef is responsible in overseeing Daily Production Sheets and reviewing the Event Orders on a Daily Basis for their assigned outlet., • Sous Chefs actively participate in training of culinary skills to junior colleagues., • Develops and Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met., • To promote teamwork between kitchen Team and colleagues of all other departments, • Sous Chefs ensures overproduction and food waste is kept to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenses., • Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards, • Actively share ideas, opinions and suggestions in daily shift briefings, • Maintain proper rotation of product in all chillers to minimize waste/spoilage, using FIFO Rules by maintaining a valid Food Handlers Certificate., • Ensure storeroom requisitions are accurate and delivered in a timely manner., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Have full knowledge of all banquet menu items., • Follow kitchen policies, procedures and service standards, • Follow all safety and sanitation policies when handling food and beverage, • Sous Chefs are responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations., • Perform other duties as assigned by Kitchen Managers.Qualifications Your skills and experience include: • 5 Years of supervisory kitchen Experience in similar size property is a necessity., • Strong interpersonal and problem solving abilities, • Highly responsible & reliable, • Ability to make informed decisions with the Hotel and Departments, best interests in mind., • Ability to work well under pressure in a fast paced environment, • Ability to work cohesively as part of a team by building relationships with fellow colleagues., • Ability to focus attention on guest needs, remaining calm and courteous at all times, • Ability to adapt under pressure to the needs of our colleagues and guests., • Experience as a kitchen supervisor is essential., • Embrace the Fairmont brand promise and luxury in your role and in all your interactions., • Foster an inclusive environment where every individual feels valued and respected Additional Information Employee Benefits: Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. Add any other benefits relevant to your property. Our Values Respect: We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity. Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special. Belonging: We celebrate our differences. We support each other and we always stand together. Empowerment: We have authority to take initiative and anticipate moments that create unforgettable experiences. Integrity: We build trust through mutual respect and being authentic. Diversity & Inclusion Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.

Job Description Job Description COMPENSATION: Salary: $73,000-$77,000 annually. This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate’s experience, education, skills, internal alignment, and overall business needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Additional information about our compensation scales is available at: www.aztecshops.com/employment. SUMMARY: Manages a team of lead cooks, line cooks, prep cooks, stewards, and full-time kitchen employees. Assumes kitchen leadership responsibilities in the absence of the Executive Sous Chef. Oversees all aspects of daily food production and preparation for the Premium Department, including catering, clubs, and suites. Carries out supervisory responsibilities in accordance with organizational policies and applicable laws. Responsibilities include menu development, kitchen product ordering, inventory management, and food production. Assists with interviewing, hiring, and training employees, as well as budgeting, forecasting, and planning. Responsible for assigning and directing work, appraising performance, and providing recognition, coaching, and disciplinary action when needed. Addresses employee concerns and resolves operational issues in a timely manner. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Oversees the daily operations in the kitchen for suites, catering, clubs and other areas. Manages and develops all kitchen staff, including hiring, promotions, discipline, and terminations. Delegates assignments, and oversees training and performance management to ensure efficient and compliant operations. Directs and oversees kitchen operations, ensuring appropriate allocation of labor and resources, and making real-time operational decisions to meet business demands. Establishes, implements, and enforces operational policies, procedures, and standards to ensure consistency, quality, and compliance with organizational objectives. Develops and executes menus aligned with demand, market trends, and financial performance goals, with accountability for profitability and cost management. Exercises discretion and independent judgment in planning production, managing food costs, labor utilization, and inventory control to meet budgetary targets. Oversees food preparation and production through subordinate staff, ensuring adherence to quality standards rather than performing routine manual tasks as a primary duty. Evaluates operational performance and implements process improvements to enhance efficiency, service quality, and guest satisfaction. Resolves escalated customer issues and operational challenges using independent judgment and decision-making authority. Directs compliance efforts related to health, safety, sanitation, and regulatory requirements; ensures readiness for inspections and audits. Establishes and monitors internal controls for inventory, purchasing, and cost management, with authority to make adjustments based on business needs. Builds and maintains strategic relationships with internal and external stakeholders, including vendors and university partners, and negotiates terms as appropriate. Oversees payroll processes, including reviewing and approving timecards, scheduling staff in UKG, and managing tip distribution, ensuring accuracy, compliance with labor laws, and alignment with budget and operational needs. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: High School Diploma or General Education Development (GED) degree required, plus at least two years of managerial experience in a high-volume commercial kitchen, large-scale hotel, or sports/entertainment venue. A degree or certificate of completion from an accredited culinary school is preferred. At least two years of catering production experience is required. Demonstrated experience managing staff, overseeing operations, scheduling, payroll, and day-to-day kitchen management is required. Strong interpersonal, leadership, organizational, and self-motivation skills required. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Valid Food Handler Certificate from the County of San Diego preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is occasionally required to sit. Frequently handle objects; key pad, papers and books. Employees are frequently required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision for food preparation. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job DescriptionCompany Description Fairmont Hotels & Resorts Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates. About Fairmont Grand Del Mar Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. About the Application Process: At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence. What is in it for you: • Employee benefit card offering discounted rates in Accor worldwide for you and your family, • Learning programs through our Academies designed to sharpen your skills, • Ability to make a difference through our Corporate Social Responsibility activities, • Career development opportunities with national and international promotion opportunities. The sky is your limit., • Rate of Pay: $31.51/hour USDJob Description, • The ability to meet budgeted food and labor costs, • The ability to meet the required Ecosure, Forbes and LQA standards, • The ability to drive colleague engagement, • The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared., • The ability to plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy., • The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus., • The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures., • The ability to prepare a daily payroll report., • The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food., • The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas., • The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis., • The ability to complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted., • The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings., • The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover., • The ability to maintain a consistently high level of employee morale and motivation., • The ability to coordinate with the Executive Chef, Food and Beverage Director, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements., • The ability to supervise the maintenance and cleanliness of all food preparation equipment., • The ability to develop and ensure a safe working environment for people to work., • The ability to set up control systems, which will assure quality and portion consistency., • The ability to create proper purchasing specifications., • The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality., • The ability to monitor and review food presentations and make recommendations for needed changes., • The ability to communicate with the Executive Chef on a regular basis the activities and result of the kitchen., • The ability to supervise in coordination with the Executive Steward all assigned duties of the stewarding department, • The ability to monitor the employee cafeteria to ensure a quality product and a variety of menu items., • The ability to communicate with the purchasing department to ensure a top quality and fair price., • The ability to respond properly in any hotel emergency or safety situation., • The ability to perform other tasks or projects as assigned by hotel management and staff. Qualifications, • Embrace the Fairmont brand promise and luxury in your role and in all your interactions., • Foster an inclusive environment where every individual feels valued and respected, • Reading, writing and oral proficiency in the English language, • Very advanced courses or experience in the administration side of the kitchen., • Twelve to fifteen years’ experience in kitchen covering all aspects of cooking., • Must possess a high level of creativity and high quality standards., • Very strong leader, communicator and trainer., • Food handler's certification. Physical Demands: • Exposure to extreme temperatures, • Prolonged periods of standing and/or walking, • Able to carry up to 50lbs Additional Information Employee Benefits: Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. Add any other benefits relevant to your property. Our Values Respect: We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity. Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special. Belonging: We celebrate our differences. We support each other and we always stand together. Empowerment: We have authority to take initiative and anticipate moments that create unforgettable experiences. Integrity: We build trust through mutual respect and being authentic. Diversity & Inclusion Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.

Job Description SOUS CHEF – EVENTS Reports To: Chef de Cuisine / Executive Chef Supervises: Production Cooks, Prep Cooks, Event Chefs, Kitchen Assistants, Event Kitchen Staff (as assigned) About The Wild Thyme Company At The Wild Thyme Company, we handcraft delicious, local, and seasonal cuisine without global boundaries. Our award-winning catering team creates unforgettable experiences through exceptional food, genuine hospitality, and flawless execution. We believe great events happen because of great people. Our culinary leaders inspire their teams through collaboration, accountability, creativity, and a commitment to excellence while living our High 5 Core Values: • Respect, • Huddle, • Don't Half-Ass It, • Good Vibes, • Crave Position Summary The Sous Chef – Events is a hands-on culinary leader responsible for supporting daily kitchen operations while leading the successful execution of catered events. Serving as the bridge between kitchen production and event execution, this role partners closely with the Chef de Cuisine and Executive Chef to prepare culinary teams for success, oversee assigned events, maintain exceptional food quality, and mentor Event Chefs and kitchen staff. The ideal candidate is highly organized, thrives in fast-paced environments, leads confidently under pressure, and is passionate about creating memorable guest experiences through exceptional food and hospitality. Key Responsibilities Kitchen Operations & Production • Support the Chef de Cuisine with daily kitchen operations and production., • Assist in planning production schedules and ensuring event readiness., • Monitor prep completion, production timelines, and kitchen workflow., • Ensure recipes, portions, and presentation standards are executed consistently., • Maintain organized production boards, prep systems, and kitchen communication., • Support inventory organization, product rotation (FIFO), labeling, and storage., • Help maintain a clean, organized, and efficient kitchen., • Serve as kitchen leader in the absence of the Chef de Cuisine. Event Leadership • Lead assigned catered events from load-out through service and final breakdown., • Review BEOs, production notes, diagrams, and event timelines to ensure flawless execution., • Verify event quantities, packing lists, equipment, and presentation standards before departure., • Direct Event Chefs and culinary teams during setup, service, and breakdown., • Maintain food quality, presentation, temperature control, and sanitation throughout each event., • Adapt quickly to changing event conditions while maintaining exceptional guest experiences., • Make confident operational decisions in the field., • Represent The Wild Thyme Company professionally with clients, venues, vendors, and event partners. Event Readiness & Logistics • Perform event check-outs to verify food, equipment, serving pieces, garnishes, and specialty items., • Ensure packing lists are accurate and complete., • Confirm all menu components are prepared and event-ready., • Communicate any concerns to culinary leadership before departure., • Coordinate with Operations and Event Management to ensure successful execution. Tastings & Client Experience • Lead or assist with client tastings as assigned., • Ensure tasting presentations accurately reflect the final event experience., • Prepare tasting notes and communicate client feedback to the culinary team., • Help maintain consistency between tastings and event execution., • Support menu presentation and culinary innovation during tastings. Food Quality & Presentation • Ensure every item leaving the kitchen meets Wild Thyme quality standards., • Conduct quality checks throughout production and event service., • Verify proper packaging, labeling, transportation, and presentation., • Maintain consistency between recipes, tastings, and final execution., • Continuously elevate presentation standards in both the kitchen and the field. Team Leadership & Development • Supervise Production Cooks, Prep Cooks, Event Chefs, and culinary support staff., • Assist with onboarding and training new culinary team members., • Mentor Event Chefs in leadership, organization, presentation, and event execution., • Provide coaching, accountability, and constructive feedback., • Foster teamwork, professionalism, respect, and positive kitchen culture., • Lead by example through The Wild Thyme Company's High 5 Core Values. Food Safety & Sanitation • Ensure compliance with all food safety and sanitation regulations., • Monitor proper food handling, labeling, storage, and FIFO practices., • Maintain cleanliness and organization in both the commissary kitchen and event sites., • Promote safe working practices and support company safety initiatives. Ownership & Accountability The Sous Chef – Events owns the successful execution of assigned events, including: • Event readiness and preparation, • Event culinary leadership, • Food quality and presentation, • Event packing accuracy and logistics, • Daily production quality control, • Training and mentoring Event Chefs, • Production execution for assigned events, • Communication between kitchen and field teams, • Event reporting and follow-up, • Supporting kitchen operations and culinary team development, • Upholding Wild Thyme standards from kitchen to guest Qualifications • 3+ years of culinary leadership experience in catering, banquet, hotel, restaurant, or high-volume production kitchens., • Previous supervisory experience leading culinary teams preferred., • Strong organizational, communication, and time-management skills., • Ability to lead teams in both kitchen and event environments., • Strong understanding of food safety, sanitation, and HACCP principles., • Ability to work evenings, weekends, holidays, and blackout dates as required., • Current California Food Handler Certification required., • Valid driver's license and reliable transportation preferred. Physical Requirements • Ability to stand for extended periods., • Frequently lift and carry up to 50 pounds., • Work in indoor kitchens and outdoor event environments., • Frequently bend, reach, push, pull, and climb stairs., • Ability to safely load, unload, and transport event equipment and food. What Success Looks Like A successful Sous Chef – Events consistently delivers: • Exceptional event execution, • Beautiful, consistent food presentation, • Organized and accurate event departures, • Well-trained and confident Event Chefs, • Strong communication between kitchen and field teams, • Positive client and venue feedback, • Safe, organized, and efficient kitchen operations, • Leadership that reflects The Wild Thyme Company's High 5 Core Values

Job Description Job Description COMPENSATION: Pay Rate: $34.00–$37.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: Manages 1 – 3 Sous Chefs and a total of 2 – 35 employees. Responsible for all aspects of daily production/preparation of food and residential dining. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, interviewing, and training employees. Forecasting, planning, and computer applications; assigning and directing work; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Serve as the senior culinary leader in the Catering Chef's absence, ensuring continuity of kitchen operations and execution of all catering functions. Assist the Catering Chef in planning, organizing, and directing all culinary production for catered events while ensuring food quality, consistency, presentation, and service standards are maintained. Provide culinary input on catering menus and in the Catering Chef’s absence, design, prepare and execute a variety of catering events at a high level of service, including the Board of Director’s quarterly meetings. Lead daily kitchen stand-up meetings, as scheduled, to review production schedules, upcoming events, staffing assignments, operational priorities, and quality expectations. Supervise daily kitchen operations and culinary staff members to ensure all food preparation is completed accurately, efficiently, and on schedule for current and upcoming catered events. Execute and reinforce the Catering Chef's culinary vision by ensuring all recipes, preparation methods, plating standards, and presentation guidelines are consistently followed by kitchen staff. Direct and oversee the daily production of standard and specialty menu items while maintaining established food quality, portion control, production, and cost standards. Develop and test new menu items in collaboration with the Catering Chef, incorporating seasonal ingredients, current culinary trends, and client needs while supporting departmental profitability. Monitor daily production requirements by ensuring all necessary ingredients, supplies, and equipment are available. Communicate shortages, equipment issues, or operational concerns promptly to the Catering Chef and Kitchen Manager. Conduct quality assurance walkthroughs during catered events to verify food presentation, service execution, replenishment, and overall culinary standards. Serve as the primary culinary liaison for Front-of-House (FOH) leadership during assigned events to ensure seamless communication and successful event execution. Oversee end-of-day closing procedures, ensuring production for upcoming events is completed whenever possible, outstanding items are communicated to the Catering Chef, and all kitchen equipment—including the Rational oven—is properly cleaned and maintained. Maintain compliance with all food safety, sanitation, HACCP, inventory control, receiving, storage, and equipment maintenance standards. Ensure all health inspections and internal audits meet or exceed company expectations. Assist the Catering Chef with inventory management, purchasing, food cost controls, labor efficiency, and operational planning. Train, mentor, coach, and evaluate culinary staff, providing ongoing feedback and fostering a culture of teamwork, accountability, and continuous improvement. Assist in interviewing, onboarding, and developing full-time and part-time culinary staff. Resolve customer and operational issues promptly and professionally to ensure exceptional client satisfaction. Develop and maintain positive working relationships with clients, Front-of-House staff, vendors, university departments, faculty, staff, and other stakeholders. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is an associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution; a bachelor’s degree is preferred; and at least four years’ experience in high volume, multi-unit food service operations and at least two year’s supervisory experience in a high volume catering kitchen, or similar event driven operation; or equivalent combination of education and experience. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. ServSafe Certified and Management Food Handler Certificate preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write, and understand English. Spanish is helpful, but is not required. Requires following verbal and written instructions, guidelines, and objectives. Requires reading, comprehending, analyzing, and interpreting general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers, and the public. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures and create and interpret spreadsheets. Ability to properly cost menus and ensure costs align with overall financial goals of the department and the organization. REASONING ABILITY: Requires applying common-sense understanding to carry out general written or oral instructions. Must multi-task, prioritize work, and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to safely operate commercial food service equipment, including but not limited to slicers, mixers, knives, ovens, steamers, and other standard kitchen equipment, as well as basic office equipment such as computers, printers/copiers, and telephones. Must be able to lift, carry, push, and pull materials and equipment weighing up to 50 pounds. Must be able to stand and walk for extended periods and perform frequent bending, stooping, reaching, twisting, kneeling, and other physical movements required in a commercial kitchen environment. Specific visual abilities required for this job include close vision and color vision for food preparation and safety. Must be able to work in a fast-paced environment with exposure to varying temperatures, including hot cooking surfaces, steam, refrigeration, and freezer conditions. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Paid time off JOB DESCRIPTION POSITION TITLE: Cook I DEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous Chef FLSA STATUS: Non-Exempt DATE PREPARED: March 14, 2026 EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: High school diploma or equivalent with 4-5 years’ experience as a Line Cook in a 5-star hotel or restaurant. Ability to sauté, grill, broil and prep foods. Ability to organize restaurant service tickets and plate up menu items correctly to specifications on a consistent basis. Knowledge of soups, stocks and sauces. Ability to develop, lead, supervise and train cooks of lesser status. Knife handling skills. General understanding of food presentation and banquet and event service operations. General understanding of Pastry shop management including food safety, sanitation, and maintenance. LICENSE OR CERTIFICATE REQUIRED: ServSafe/ or San Diego Food Handlers Card ESSENTIAL FUNCTIONS/TASKS: 1. Ability to perform job functions and all listed menu items. with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize work, and follow through., 3. Maintain 100% quality food production at all times., 4. Meet timing of food items as required by guest, supervisor or standard., 5. Ensure freshness of product and execute FIFO, properly rotating, labeling and dating food items., 6. Responsible for breaking down and putting away all items on workstation., 7. Ability to operate, clean and maintain all tools and equipment required in job functions., 8. Maintain a clean workstation at all times., 9. Utilize all food in an efficient manner. Eliminate waste., 10. Follows sanitation set-up, determining what is needed and in what order., 11. Maintain clean and safe working area including refrigeration., 12. Assist in the controlling of food costs., 13. Adhere to all safety and sanitation regulations., 14. Maintain and project a positive attitude., 15. Proper communication with staff and management., 16. Lead or direct the work of the following jobs: Cook II, Cook III and Cook IV at their stations and develop them while teaching and coaching., 17. Cross train to cover purchasing and receiving products when Chef is away., 18. Ability to perform basic mathematical calculations., 19. Read all contracts and distinguish menu items and timing., 20. Produce prep sheets from contracts and supervise production., 21. Delegate various responsibilities to different levels of cooks to complete tasks and hold cooks accountable., 22. Make sound decisions based on the needs of the department., 23. Supervise kitchen staff as well as front of house staff in organization and ensure timeliness., 24. Expedite when necessary. Control the pace of cooks and servers., 25. Able to order food and product from banquet contracts or prep lists on a daily basis., 26. Fill in for department chef in his/her absence for all questions, concerns and problems in the department., 27. Assist in all areas of kitchen when needed. Anticipate business levels., 28. Be flexible with schedule and shifts to accommodate business needs., 29. Be able and willing to talk to guests about menus, special requests, etc., 30. Lead overall operation daily. Be responsible for all cooks when chef is not present in area. ADDITIONAL TASKS: 1. Able to work a variety of stations in all areas of production and hotline., 2. Able to comply with other tasks assigned by management., 3. Maintain HACCP documentation and logs. PHYSICAL REQUIREMENTS: 1. Ability to lift and/or carry 50lbs occasionally throughout shift., 2. Ability to push cart up to 500lbs, 3. Ability to pull cart up to 100lbs MOTION REQUIREMENTS: Percentage of time during normal workday the associate is required to: Stand 47% Bend 8% Squat 5% Push 5% Sit 3 % Walk 10% Lift 10% Pull 2% Carry 10% MENTAL REQUIREMENTS: Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS: Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes. ¨ Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities. ¨ Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently. ¨ Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates. ¨ This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Job Description The Horton Grand Hotel is a boutique hotel located in the heart of San Diego's Gaslamp Quarter and is steps away from the Convention Center, restaurants, shopping, and entertainment. When it comes to the workplace, we offer the perfect balance of establishment and progressive, employee-focused initiatives all wrapped in one elegant package. We're looking for an experienced Restaurant Lead Cook to join our amazing team! This is a PM Restaurant Lead Cook shift finishing as late as 11pm. This is a part-time position working an average of 8-24 hours a week. This position plays a crucial role in ensuring our kitchen runs smoothly. This position is responsible for ensuring the preparation and execution of food service while maintaining the preparation of the restaurants inventory fully stocked. This role requires a strong attention to detail, excellent organization and leadershipskills and a passion for delivering exceptional dining experiences. 1. Supervise and assist in the preparation of food to ensure all dishes are prepared on time and to the highest of standards., 2. Monitor food quality and presentation to ensure all items meet the venue's standards for taste, appearance and consistency., 3. Assist in the setup and breakdown to ensure the kitchen areas are cleaned and organized before, during and after service., 4. Address and resolve any issues that may arise during the prep or events to ensure minimal disruption and a smooth operation., 5. Keep detailed records of ingredients used, prep completed and any waste or spoilage reporting data to management., 6. Ensure all food items are properly stored, labeled and FIFO is properly used., 7. Maintain a clean and organized kitchen including workstations, equipment and storage areas., 8. Ensure the kitchen has all the necessary ingredients and supplies for the day's prep monitoring inventory levels and communicating to the Chef if any reorders are needed., 9. Coordinate with cooks and other kitchen staff to ensure smooth and efficient food preparations., 10. Check and maintain the quality of ingredients to ensure everything is prepared to the highest standards., 11. Perform other duties as assigned by the Chef General Manager. Requirements: • Proven experience as a lead cook in a high volume restaurant, • Culinary Knowledge: Basic and advanced knowledge of cooking techniques, knife skills, food and safety and kitchen equipment., • Work Ethic: Punctual, reliable and dedicated to the art of cooking maintaining a positive work environment., • Flexibility: Ability to work evenings, weekends, OT, holidays as needed, • Ability to work under pressure and to execute duties without supervision, • Excellent communication and teamwork skills Why join our team? Competitive pay and tips • Sick time accruals If you have stellar lead cooking skills and experience working in the hospitality industry, APPLY NOW! Job Posted by ApplicantPro

Job Description Job Description COMPENSATION: Pay Rate: $21.75 SUMMARY: Prepares and cooks food, per recipe, for dining, retail, and catering venues as assigned. Also provides supervisory support to general food service production. Assumes responsibilities in absence of Sous Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares food products as assigned by production records or submitted orders, following established recipes and standards. Ensures product quality by following food handling procedures and sanitation guidelines in accordance with policy Operating, maintaining and cleaning grill, kitchen and production equipment in a safe and efficient manner. Assists with inventory process accuracy, the recording of spoilage and product transfers, reporting any discrepancies to unit manager or supervisor Takes responsibility for the cleanliness and orderly appearance of the unit or event, including restocking necessary products or supplies and emptying trash receptacles. Communicate order needs with purchasing department Work with FOH, Food Preps on daily production Culinary staff training including food preps Prepares all food in a timely manner and in a tasty eye-appealing manner with correct seasoning. Uses basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Understanding of/or willingness to learn; classic culinary techniques. Sets up, breaks down, works and cleans the various stations in the kitchen (pantry, broiler, sauté, pasta, and expedite). Records Pre and Post Production quantities for production reports. Breaks down the received order and stores the product properly. May assist in the cleaning of equipment, tools, or pans. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree is required; plus at two years of experience in a full production kitchen; or equivalent combination of education and experience. Preferred: A degree or certificate of completion from an accredited culinary school; plus at least two years of hands-on experience in a high volume food service operation, hotel or restaurant. Food Handler’s certificate from the County of San Diego is preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. MATHEMATICAL SKILLS: Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, divide. Able to comprehend conversion charts. Able to multiply recipes based on production needs. REASONING ABILITY: Ability to apply common-sense understanding to carry out general written or oral instruction. Ability to identify and report any deficiencies on invoices or product transfers to supervisor and to identify unusable product, discard, and report to Production Chef. Ability to identify and utilize leftover products to maximize product value. MANUAL DEXTERITY: Requires the ability to use a variety of equipment and utensils. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: While performing the duties of this job, the employee is frequently required to stand or walk for prolonged hours, taste and smell; handle, objects, utensils, tools, or controls. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description Schedule: Thursday-Mondays (10:30AM-7PM) Wage: $25.50-26.50 • LOTS of growth opportunity in a stable & beautiful work environment., • Full-time Benefits include PTO, Holidays, Medical, Dental, Vision, Life Insurance, and more., • 401k with employer match., • Tuition Assistance., • Talent development program., • Access to on-demand pay., • Commuter reimbursement. GENERAL SUMMARY: The Cook Supervisor assists in the proper preparation of the planned menu and helps supervise all kitchen employees. In the absence of the Chef de Cuisine or Sous Chef the Kitchen Supervisor will assume responsibility for the kitchen. PRINCIPLE DUTIES: • Helps supervise the kitchen staff in all aspects of daily assignments, as required. Informs the Chef de Cuisine of all activities and operational problems, making suggestions for improvement and corrections as needed., • Assists in daily shift change walk-through of kitchen staff. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned., • Assists with food orders, production sheets and related material. Assists the Chef de Cuisine and Sous Chef in executing all catered and special functions., • Supervises staff daily ensuring they are working safely and following all safety procedures and policies. Provides coaching in safety procedures and conducts safety training on a regular basis., • Ensuring meal periods and breaks are taken in a timely manner., • Manage the temperature control logs, cooling logs, ROP, HACCP policies and procedures., • Coaches, counsels and conducts disciplinary action with staff when appropriate., • Responsible for preparing and serving all food items per standardized recipes to include, but not limited to: soups, stocks, sauces, boils, braises, short order and roasts items as well as fries, steams, grills, bakes, sautés and short order cook., • Assist in restocking, rotation of supplies and food safety., • Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus. Ensures that excellence, quality, temperature, and appearance of food are preserved., • Responsible for preparing & serving meals in accordance with physician prescribed order, if applicable preparation of therapeutic meals to include but not limited to, puree, mechanically and chopped & IDDSI modify diets., • Adheres to local, state, and federal regulations for sanitation and infection control standards., • Performs other duties as required and assigned by Chefs and/or Director. QUALIFICATIONS: • Minimum of one year experience as Lead Line Cook in a hotel, restaurant, or club with fine dining, • Health care food & beverage experience preferred, • Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet, • Formal culinary education strongly preferred, • Ability to plan and organize work, to interpret instructions, recipes, specifications and standards, • Valid San Diego County food handlers card required CRITICAL FUNCTION: • This position is essential to the safety of our residents and staff; and to the operation and function of the community. Employee may be recalled to report to work for an emergency, unusual occurrence, resident care need, visit from regulatory/governing agencies or any other event deemed necessary by the Executive Director, Administrator, and designee. #Ridgeview1

Job Description Job Description COMPENSATION: Pay Rate: $20.00 per hour SUMMARY: Prepares and assembles food, per recipe, for catering venues. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares products as assigned by production records Follows approved recipes and standards for consistency and accuracy of products Maintains the cleanliness of workstation at all times Follows all sanitation guidelines ensuring fresh, wholesome products. Operates and maintains kitchen equipment in a safe and efficient manner. Accepts deliveries and stores raw food products according to established standards. May assist in the cleaning of equipment, tools, or pans. Responsible for ensuring continued compliance with local, state and federal health, safety and employment laws and regulations. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree; plus at least one year of experience in a full production kitchen; or equivalent combination of education and experience. Preferred: A degree or certificate of completion from an accredited culinary school; plus at least two years of hands-on experience in a high volume food service operation, hotel or restaurant. Food Handler certificate from the County of San Diego preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. MATHEMATICAL SKILLS: Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, divide. Able to comprehend conversion charts. Able to multiply recipes based on production needs. REASONING ABILITY: Ability to apply common-sense understanding to carry out general written or oral instruction. Ability to identify and report any deficiencies on invoices or product transfers to supervisor and to identify unusable product, discard, and report to Production Chef. Ability to identify and utilize leftover products to maximize product value. MANUAL DEXTERITY: Requires the ability to use a variety of equipment and utensils. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: While performing the duties of this job, the employee is frequently required to stand or walk for prolonged hours, communicate, taste and smell; handle objects, utensils, tools and controls. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision. WORKING CONDITIONS AND HAZARDS While performing the duties of this job the employee is always exposed to food fumes or airborne particles. The employee frequently works near moving mechanical parts, cooking equipment and is exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description Job Description COMPENSATION: Pay Rate: $18.00 per hour SUMMARY: Prepares and assembles cold food, per recipe, for campus residential dining, retail, and catering venues. Also provides support to general food service production. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares products as assigned by production records. Follows approved recipes and standards for consistency and accuracy of products. Maintains the cleanliness of the workstation at all times. Follows all sanitation guidelines ensuring fresh, wholesome products. Operates and maintains kitchen equipment in a safe and efficient manner. Assists with accepting deliveries and stores raw food products according to established standards. May assist in the cleaning of equipment, tools, or pans. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree; with one or more years’ experience in a full production kitchen; or equivalent combination of education and experience. Preferred: A degree or certificate of completion from an accredited culinary school; plus at least two years or more of hands-on experience in a high volume food service operation, hotel or restaurant. Food Handler certificate from the County of San Diego preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. MATHEMATICAL SKILLS: Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, divide. Able to comprehend conversion charts. Able to multiply recipes based on production needs. REASONING ABILITY: Ability to apply common-sense understanding to carry out general written or oral instruction. Ability to identify and report any deficiencies on invoices or product transfers to supervisor and to identify unusable product, discard, and report to Production Chef. Ability to identify and utilize leftover products to maximize product value. MANUAL DEXTERITY: Requires the ability to use a variety of equipment and utensils. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: While performing the duties of this job, the employee is frequently required to stand or walk/move for prolonged hours, communicate, taste and smell; handle objects, utensils, tools and controls. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision. WORKING CONDITIONS AND HAZARDS While performing the duties of this job the employee is always exposed to food fumes or airborne particles. The employee frequently works near moving mechanical parts, cooking equipment and is exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate SUPPLEMENTAL INFORMATION: Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description About Bartell Hotels: Bartell Hotels is San Diego's largest independent hotel owner-operator with a sharp focus on employees, customers and community. This diverse collection of properties reflects Southern California's natural beauty, love for active lifestyles and exceptional hospitality. Our hotels combine classic and modern design, farm-to-table restaurants and energized bars, three beautiful marinas and the iconic Humphreys Concerts by the Bay entertainment venue. Our Culture: At Bartell Hotels you will find a team of incredibly friendly people who are committed to exceeding guest expectations every day. The Bartell Hotels culture emphasizes respect, pride, teamwork and development. When you work at Bartell Hotels, you are encouraged to think entrepreneurially, and you are empowered to perform and show leadership in ways that can help advance your career. We often look within to promote deserving colleagues at all levels. Bartell Hotels embraces colleague diversity, inclusion and equity, and is firmly committed to respecting and appreciating each colleague. Bartell Hotels is an equal opportunity employer. Primary Objective of Line Cook Position To contribute to customer satisfaction by preparing and serving high quality food products in accordance with the standards of Bartell Hotels Responsibilities • Properly sets up station for meal service, ensuring all food is prepared correctly and held at proper temperature., • Maintain a clean, stocked station throughout shift, • Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation, • Prepares sauces, soups, and hot entrees, • Controls the positioning and rotation of foods, • Sets up for next meal period by ensuring proper amounts are in place per prep sheets, • Maintains cleanliness and stocking of coolers and storage areas, • Requisitions food with necessary approvals according to policy, • Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment, • Works with Executive or Sous Chef to learn plating styles, and banquet production, • Minimizes safety hazards by following all safety rules and procedures Other duties may be assigned as needed Physical Demands & Work Environment While performing the duties of this Job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl, as well as lift and/or move up to 100 pounds. The employee is sometimes exposed to outside weather conditions and frequently to hot or cold interior conditions as well as moving mechanical parts, sharp cutting tools and hot external surfaces of kitchen cooking equipment. The employee must also be able to go up and down a flight of stairs while carrying 100 pounds. The noise level in the work environment is usually moderate to loud.

Job Description About Bartell Hotels: Bartell Hotels is San Diego's largest independent hotel owner-operator with a sharp focus on employees, customers and community. This diverse collection of properties reflects Southern California's natural beauty, love for active lifestyles and exceptional hospitality. Our hotels combine classic and modern design, farm-to-table restaurants and energized bars, three beautiful marinas and the iconic Humphreys Concerts by the Bay entertainment venue. Our Culture: At Bartell Hotels you will find a team of incredibly friendly people who are committed to exceeding guest expectations every day. The Bartell Hotels culture emphasizes respect, pride, teamwork and development. When you work at Bartell Hotels, you are encouraged to think entrepreneurially, and you are empowered to perform and show leadership in ways that can help advance your career. We often look within to promote deserving colleagues at all levels. Bartell Hotels embraces colleague diversity, inclusion and equity, and is firmly committed to respecting and appreciating each colleague. Bartell Hotels is an equal opportunity employer. Primary Objective of Line Cook Position To contribute to customer satisfaction by preparing and serving high quality food products in accordance with the standards of Bartell Hotels Responsibilities • Properly sets up station for meal service, ensuring all food is prepared correctly and held at proper temperature., • Maintain a clean, stocked station throughout shift, • Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation, • Prepares sauces, soups, and hot entrees, • Controls the positioning and rotation of foods, • Sets up for next meal period by ensuring proper amounts are in place per prep sheets, • Maintains cleanliness and stocking of coolers and storage areas, • Requisitions food with necessary approvals according to policy, • Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment, • Works with Executive or Sous Chef to learn plating styles, and banquet production, • Minimizes safety hazards by following all safety rules and procedures Other duties may be assigned as needed Physical Demands & Work Environment While performing the duties of this Job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl, as well as lift and/or move up to 100 pounds. The employee is sometimes exposed to outside weather conditions and frequently to hot or cold interior conditions as well as moving mechanical parts, sharp cutting tools and hot external surfaces of kitchen cooking equipment. The employee must also be able to go up and down a flight of stairs while carrying 100 pounds. The noise level in the work environment is usually moderate to loud.

Job Description Now Hiring – Restaurant & Hospitality Professionals (Las Vegas & Nevada Market) Are you currently working in the Southern California restaurant or hospitality scene and open to new opportunities in Las Vegas or greater Nevada? We are helping top brands expand their teams across the state — from vibrant quick service concepts to high-volume fine dining, resort, and nightlife venues. Whether you are a talented General Manager, driven Chef, or hospitality professional ready for a change of pace and growth, our team can help you connect with some of the best opportunities in Nevada. We’re actively recruiting for: • General Managers & Assistant Managers, • Executive Chefs, Sous Chefs & Kitchen Managers, • District & Regional Managers, • Hotel, Casino, and Resort Leadership Roles If you’re considering a move to Las Vegas, Reno, or other growing Nevada markets, we’ll help you find the perfect match for your experience and goals. Apply today and let us help you make your next career move to Nevada’s exciting hospitality market.

Job Description Dining Room Supervisor San Diego, CA Compensation: $21.82 to $28.90 per hour Benefits Medical, Dental, and Vision Insurance University Retirement Contribution Paid Time Off Ten Paid Holidays Professional Development & Tuition Opportunities Access to On-Campus Fitness Centers Advancement Opportunities Employee Discounts Complimentary Shift Meals Uniform Provided Minimal Late Night Hours About the Opportunity We are seeking an energetic Dining Room Supervisor to help lead one of San Diego's premier campus dining operations. This high-volume, multi-concept dining venue features a diverse selection of culinary stations including global cuisine, fresh sushi, wood-fired pizza, Mediterranean specialties, Mexican favorites, salads, soups, desserts, and chef-inspired daily features. This is an excellent opportunity for a hospitality professional who enjoys leading teams, creating exceptional guest experiences, and supporting a fast-paced food service operation where quality, teamwork, and service excellence are top priorities. Position Overview The Dining Room Supervisor supports the daily operation of a large multi-concept dining facility by leading front-of-house operations, supervising team members, ensuring exceptional guest service, and maintaining operational standards throughout each shift. This leader works closely with management to oversee staffing, training, scheduling, inventory support, food safety, event execution, and daily operational excellence while creating a welcoming dining experience for guests. Key Responsibilities Dining Room Leadership Lead daily front-of-house operations during assigned shifts Supervise team members to ensure exceptional hospitality and guest satisfaction Maintain a clean, organized, and welcoming dining environment Support opening, closing, and daily operational procedures Assist with special events and campus functions as needed Team Leadership Train, coach, and develop front-of-house team members Support onboarding and ongoing employee development Monitor daily performance and provide coaching and feedback Promote teamwork, accountability, and a positive workplace culture Assist with scheduling and labor deployment Guest Experience Deliver exceptional hospitality and resolve guest concerns professionally Ensure dining stations remain clean, stocked, and visually appealing Partner with culinary teams to maintain food quality and presentation Support merchandising and promotional initiatives Create memorable experiences for students, faculty, staff, and campus visitors Operations Management Assist with inventory, ordering, and operational organization Support labor management and daily scheduling Maintain operational records and shift communication Coordinate setup and breakdown for special events when required Monitor product availability and assist with replenishment throughout service Food Safety & Compliance Maintain food safety, sanitation, and health department standards Ensure temperature logs, cleaning schedules, and operational checklists are completed Promote a safe working environment for guests and team members Support equipment maintenance and facility cleanliness Ensure compliance with company policies and operational procedures Qualifications High school diploma or GED required Minimum two years of restaurant, hospitality, catering, hotel, or food service experience Minimum one year of supervisory or shift leadership experience preferred Strong leadership and guest service skills Excellent communication and organizational abilities Experience working in a high-volume hospitality environment Knowledge of food safety and sanitation standards Ability to work a flexible schedule including evenings, weekends, holidays, and special events Ability to thrive in a fast-paced, team-oriented environment Why This Opportunity Stands Out This is an outstanding opportunity for an experienced hospitality leader looking to grow within a nationally recognized dining program. You'll help oversee one of San Diego's busiest multi-concept dining operations while developing your leadership skills in an environment focused on quality, innovation, teamwork, and exceptional guest service.

Job DescriptionBenefits: • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off Job Summary The Bistro Attendant is to prepare alcoholic/non-alcoholic beverages, Specialty coffees and serve/prepare food in accordance within the brand's quality and control standards. To assist in the overall duties of the daily operation of the F&B department including meeting banquets to efficiently serve all hotel patrons in a courteous and professional manner. To maintain proper sanitation at all times as per local health department regulations and guidelines. Candidates should have flexibility. Responsibilities • Report to the Chef or the shift supervisor at the beginning of your shift., • Complete duties as assigned by the Chef., • Assist the Chef or shift supervisor in checking for proper food and taste., • Check staffing levels. Inform appropriate staff members of any call outs and notify of any changes. Consult with the Chef or supervisor if reinforcements need to be called., • Check warewashing machine for proper temperature and chemical level., • Make sure appropriate dishes and silverware are set up nearby for easy access during your shift., • Ensure the MICROS equipment is in correct functioning order and all supplies are stocked and available., • Six hour shifts.Qualifications, • Ability to stand for 8 hours, lift push pull up to 20lbs, • Food Handlers Card Required, • Be willing and have the ability to work a varied schedule that may include evenings, nights, and weekends, • Previous food and beverage experience Benefits/Perks • Excellent benefits include: Medical, dental, life, PTO, and 401k with company match for full-time associates, • We offer an excellent travel discount program., • Opportunity to grow, we promote from withinExcel Hotel Group is a fully integrated property ownership, management, and development company enjoying exciting growth. We believe that our family-driven culture is the backbone of our company.

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quali Sous Chef, Banquet, Executive Chef, Chef, Restaur

The iconic Hotel del Coronado is looking for a talented Restaurant General Manager to oversee Ser?a, our sea-to-table dining experience offering elevated coastal cuisine with a Mediterranean flair! It's an exciting time to join the resort with a recently completed $200M renovation project that included additional banquet space and other exciting F&B enhancements. Located on Coronado Island just minutes from Downtown San Diego, this 28-acre property was built in 1888 and has over 700 rooms (to include cottages and villas), 96,000 square feet of banquet space, and 10 food and beverage outlets. This includes 4 restaurants, 2 bars, food truck, marketplace, and ice cream shop. Ser?a, created by Clique Hospitality, offers a robust, environmentally friendly menu that includes raw and cooked optionsfrom fresh whole catch, to seafood towers and composed dishes. The menu at Ser?a showcases the comprehensive, complex and expressive flavor profiles of the best fresh fish, intricate seafood and heritage meats the region has to offer, prepared by San Diego native and Clique Hospitality Executive Chef and Partner, JoJo Ruiz. The ideal candidate must be an exceptional leader with a passion for creating extraordinary experiences, a talent for training and developing others, and experienced in all aspects of restaurant operations (ex. financial performance, social media reputation, local market capture, and employee relations). At least 4 years of restaurant management experience in an upscale dining environment is required. Strong beverage knowledge and prior union experience are a plus. Exceptional Hospitality Starts with You Picture yourself brightening someone's day. When you join our Hotels team, that's exactly what you'll do every time you come to work! As a Restaurant General Manager, you're not just directing operations for one of our premier dining outlets you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. Here's what you'll do during a typical day: • Lead restaurant operations: Direct all aspects of restaurant management, including guest service standards, product quality, cost controls, profitability, marketing strategies, budgeting, and enforcing policies and procedures, • Create exceptional guest experiences: Monitor service quality, assess guest satisfaction trends, address concerns, and continuously improve guest interactions, • Inspire and develop the team: Supervise, coach, and mentor team members; conduct performance evaluations, provide professional development opportunities, and recognize achievements to build, retain, and engage a high-performing team, • Collaborate on marketing and sales: Partner with Sales, Marketing, and PR teams to create effective marketing campaigns, manage customer databases, and increase brand visibility and guest loyalty, • Optimize technology and systems: Maximize the use of technology (e.g., OpenTable) to improve operational efficiency, streamline reservations, and enhance the guest experience, • Drive revenue growth: Implement up-selling techniques, develop new menu items, cross-sell hotel-wide services, and use innovative strategies to maximize restaurant profitability, • Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing What It Takes to Make the Stay At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact. How We'll Help You Thrive At Hilton, the hospitality we're known for doesn't end with our guests. We proudly invest in our Team Members' wellbeing, supporting you through all of life's moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*: • Incredible travel perks Enjoy 110 nights of deeply discounted travel, with room rates as low as $40/night at our world-class hotels through our Go Hilton travel program, • Own a piece of Hilton Through our employee stock purchase program (ESPP), you can invest in Hilton shares at a 15% discount to help build your financial future, • Paid parental leave Because family matters. We offer paid leave for eligible Team Members, including partners and adoptive parents, • Personalized caregiving support Access dedicated caregiving concierge services to help navigate caregiving for yourself and your loved ones, • Crisis concierge In times of loss, our Crisis Concierge offers a single, compassionate point of contact for both practical support and emotional care, • Mental health resources Your wellbeing comes first. Eligible Team Members can access free counseling and support through our best-in-class Employee Assistance Program (EAP), • Generous paid time off (PTO) Recharge, relax, and take time for what matters most, • Health & welfare benefits From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you and your family covered, • Financial security for your future Our retirement plans make it easier to save for what's next *Benefits availability may vary depending on Team Member's location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan. Join an Award-Winning Workplace Culture At Hilton, we don't just deliver exceptional experiences for our guestswe build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we've welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality. Our award-winning culture has earned us repeated recognition on the World's Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we're setting new standards for the future of travel. Whether you're starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the careerand help us make every stay a little more magical. Curious about life at Hilton? Explore our Careers Blog to see why we're more than a great place to staywe're a great place to work.

Location: Lodge - La Jolla, CA 92037 Salary Range $90,000.00 - $96,000.00 Salary/year Level Management Position Type Full Time Job Shift Exempt Education Level 4 Year Degree Category Management and Supervisory LOCATION A.R. Valentien Located in the AAA Five Diamond rated resort, The Lodge at Torrey Pines in La Jolla, A.R. Valentien is a fine dining restaurant known for its exceptional seasonal cuisine, elegant atmosphere, and superior service. Executive Chef Eric Sakai sources only the best local provisions for breakfast, lunch, and dinner. Guests dine in a timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course. The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Assistant Restaurant General Manager ("Subgerente General de Restaurante") of A.R. Valentien plays a pivotal role in upholding the excellence of one of Southern California's premier fine dining establishments. This position supports the overall operations, management, and profitability of the restaurant and bar within the hotel. The role assists the Restaurant General Manager in overseeing all aspects of food and beverage serviceensuring exceptional guest experiences, maintaining brand standards, and achieving financial goals. The Assistant Restaurant GM serves as a hands-on leader and role model for the team, helping to cultivate a culture of excellence, accountability, and continuous improvement. PAY & PERKS • Compensation: $90,000 - $96,000 DOE**, • Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property., • Discounted Hotel Rooms for you, family and friends., • Free Employee Parking and/or discounted MTS Pronto card, • Free Meals & Refreshments during working shifts, • Career advancement opportunities!, • Health (including SIMSA), Dental, Vision, 401k with match, life insurance, sick and vacation time., • Discounts on cell phone bills, shoes, gym memberships, and more!, • Support the General Manager in developing and executing operational strategies aligned with hotel and brand objectives., • Monitor restaurant P&L performance, labor cost control, inventory, and procurement practices to ensure budget compliance and profitability., • Assist in identifying and capitalizing on revenue-generating opportunities, including upselling, events, and menu innovation., • Analyze sales and cost data to recommend and implement improvement strategies., • Recruit, train, coach, and mentor team members, ensuring a high-performing, service-oriented culture., • Implement training programs and performance evaluations to foster growth and improve staff capabilities., • Promote teamwork and employee engagement, ensuring alignment with company values and expectations., • Address performance issues promptly and constructively, in accordance with HR and company policies., • Champion a guest-first mentality throughout the restaurant team., • Ensure seamless service execution and address guest feedback and complaints with professionalism and urgency., • Support the delivery of consistent, high-quality food and beverage offerings in line with guest expectations and brand standards., • Promote personalized service, attention to detail, and memorable dining experiences., • Maintain compliance with all local, state, and federal regulations, including health, safety, and sanitation laws., • Oversee operational audits and internal quality assurance processes., • Ensure all areas of the restaurant meet hotel, brand, and regulatory cleanliness and safety standards., • Monitor food safety and hygiene practices across all service periods., • Collaborate with hotel departments (e.g., Sales, Events, Rooms) to support cross-functional initiatives and guest experiences., • Participate in business planning, budget reviews, and strategic meetings with senior hotel leadership., • Contribute to promotional planning, marketing strategies, and menu development in partnership with culinary leadership., • Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS • Bachelor's degree from a four-year college or university, preferably in hospitality., • Minimum of 2 years of experience as an Assistant GM, or equivalent in a in a fine dining, upscale restaurant, • Experience working within a luxury hotel or resort experience environment preferred., • Fine dining experience required; Michelin experience is a plus., • Strong knowledge of wine and wine service in a fine dining setting; formal training or certification (e.g., WSET, CMS) is a plus., • A combination of experience, education, and/or training may be substituted for either requirement., • Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations., • Availability to work on a flexible schedule, including nights, weekends, and holidays is required., • Working knowledge of POS (MICROS, Aloha, or other systems), OpenTable, and Microsoft Office Suite., • Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense., • RBS Certification required., • Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 40 lbs., • The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

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Senior Manager, Clinical Operations.Be a part of a global team that is inspired to make a difference in the lives of people living with rare disease.At Travere Therapeutics, we recognize that our exceptional employees are vital to our success.We are a dedicated team focused on meeting the unique nee

Join us and be part of building the bridge between life changing therapies and patients.Our investment is in People who make an impact, drive progress and create a better tomorrow.Our strategy includes building teams across our global network to pioneer and shape the future of PCI.This position is r

We're looking for a hands-on Assistant General Manager to help run the day-to-day operations of our Scenter while developing the team and delivering an exceptional experience for every dog and dog parent.You'll partner with the Scenter Manager to lead the floor, coach the team, hit our goals, and ke

Manager, Site Management & Operations.General Atomics Systems Integration, LLC (GA-SI), an affiliate of General Atomics, is a provider of military and commercial engineering services.GA-SI is a leading-edge expert in systems integration technologies, reliability improvements, and controls system des

Join us and be part of building the bridge between life changing therapies and patients.Our investment is in People who make an impact, drive progress and create a better tomorrow.Our strategy includes building teams across our global network to pioneer and shape the future of PCI.This position is r

The Partner Operations Manager oversees operational execution and performance across multiple strategic partnerships within the Strategic Partnerships team.This position is responsible for developing and maintaining frameworks for partner program execution, ensuring consistency and compliance across

Voyager is an innovative defense, national security and space technology company committed to advancing and delivering transformative, mission-critical solutions.We tackle the most complex challenges to unlock new frontiers for human progress, fortify national security, and protect critical assets t