Kitchen manager jobs in Tucson, ArizonaCreate job alerts

Job Description Scope: The Server is responsible for providing the highest quality of food & beverage service to guests in an attentive, courteous, and efficient manner. To provide service to guests by receiving and delivering guests orders and collecting payment for such items. Primary Responsibilities: Education & Experience: Ø High School diploma or GED certification Ø Experience in a hotel or a similar industry, preferably in Food & Beverage Ø Must be minimum legal age to serve alcoholic beverages. Ø Alcohol awareness certification and/or food service permit as required by local or state government agency. Physical Demands: Ø Long hours sometimes required, including nights and weekends. Ø Medium Work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ø Ability to be on your feet throughout the entire shift, sometimes for an entire shift. Required Competencies Ø Must be able to convey information and ideas clearly, both oral and written. Ø Must work well in stressful, high-pressure situations. Ø Must be able to evaluate and select among alternative courses of action quickly and accurately. Ø Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Ø Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. Ø Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need. Ø Must be able to prioritize departmental functions to meet due dates and deadlines. Ø Must be able to work with and understand financial information and data, and basic arithmetic function. Responsibilities that may include any and all of the following: Ø Approach all encounters with guests and team members in a friendly, service-oriented manner. Ø Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel. Ø Maintain high standards of personal appearance and grooming, which include a clean, pressed uniform and correct nametag when working. Ø Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations. Ø Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members. Ø Describe all menu items; methods of preparation and prices as needed. Ø Accommodate any special requests that the kitchen is able to deliver for the guest. Ø Up sell established menu items or specials to maximize food and beverage revenues. Ø Serve menu items to guests in a prompt and courteous manner and according to established service standards. Ø Perform pre- and post-shift side work including stock service station, makes coffee, etc. Primary Responsibilities: Ø Forward customer payments to cashier for completion of the transaction; receive correct change from cashier and return change/change/receipt promptly to guest. Ø Knowledgeable of all loss prevention standards. Ø Assist Greeter/Cashier with greeting and seating guests; assist busperson with clearing table and filling glasses. Ø Respond quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. Ø Follows company policies and procedures. Ø Be familiar with the organization of the restaurant, lounges, and Room Service and know the function of each job position. Ø Have a thorough knowledge of menus and current specials in applicable departments. Ø Utilize suggestive selling techniques at all times. Ø Pre-bus all tables removing soiled dishes after each course. Ø Be familiar with the operation of the hotel computer system. Ø Ensure full knowledge of safety standards including, HazCOMM, BloodBorne Pathogens, heavy lifting techniques, etc. Ø Carry out cashiering functions in closing checks and end of shift paperwork. Ø Ensure that tables and side stations are kept stocked, tidy and clean. Ø Keep all beverages at least ¾ full (coffee, tea, soda, water, and lemonade). Ø Properly breakdown trays of soiled dishes and linen in the dish room according to established standards. Ø Check with supervisor or manager on duty before leaving for the day. Ø Answer the telephone according to standard procedures. Ø Familiar with fire exits and safety procedures. Ø Familiar with Fire extinguishers, locations and know how to use them. Ø Able to receive and deliver food and beverage orders and collect payment for such items. Ø Adhere to all alcohol awareness and sanitation standards set. Ø Perform other duties as requested by management. Ø Attend meetings/training as required by management. Relationships: Internal: Food and Beverage Staff: To coordinate guest service requests Management Staff: To alert of service challenges Organizational Structure: Reports to: Outlet/ Restaurant Manager, Assistant Outlet/ Restaurant Manager, Outlet/ Restaurant Supervisor Job title also known as: Waiter/ Waitress

Job Description Maintenance Manager– St. Luke’s Home Reports to: Administrator Status: Full-time; Exempt (Salary) Our Community/Organization St. Luke's Home is an assisted living facility whose mission is to provide for low-income Residents a high quality-of-life assisted living community built on innovative models of health and wellness, ensuring independence, aging with dignity, respect and self-empowerment for all. As a member of our team, you are part of a group of dedicated people who are committed to creating an environment that promotes the well-being of all, is dedicated to eliminating (combatting) loneliness, helplessness and boredom, and wherever possible decisions are made by those who live here or those working closest to them. We believe in the value of person-directed care. The Maintenance Manager implements facility maintenance and housekeeping policies and procedures in an efficient, cost-effective manner to safely meet the Resident’s needs in compliance with federal, state and local requirements. This important position is responsible ensuring that our Residents, staff, volunteers and the community see a facility that is managed with pride and shows we care about our home and its condition. The Maintenance Manager determines the resource requirements for the maintenance department and makes recommendations for implementation. Develops and implements a monitoring system for the maintenance department and makes recommendations for implementation to assure compliance with federal, state, and local requirements. Manages the entire operation of the maintenance and housekeeping department. This position also serves as the organizational lead for safety. Responsibilities include, but are not limited to: • Maintain scheduled and unscheduled maintenance on, but not limited to: HVAC, fire and sprinkler equipment, landscape, kitchen equipment and other equipment., • Develop and implement repair and maintenance schedules for the Resident’s, apartments, staff and all areas of the facility and grounds., • Perform general maintenance projects as scheduled or assigned, including installations and repairs involving plumbing and electrical equipment, carpentry work, painting and equipment repair., • Coordinate and supervise schedules for repair and maintenance by contractors., • Respond to maintenance requests by residents for items needing repair in their rooms., • Maintain positive communications with local fire marshal, building inspector, and any other jurisdictions governing the community., • Supervise proper care and use of maintenance equipment including company vehicle, and identify and schedule repair or replacement of equipment and property., • Identify areas needing repair and/or maintenance and plan resources accordingly., • Enter information and maintain all required maintenance logs in a neat, organized and timely manner., • Serves as Safety Lead for the community. Responsible for scheduling, conducting and record-keeping of all Disaster and Evacuation Drills in compliance with federal, state, local requirements. Assures all sprinkler systems, smoke detectors and fire extinguishers are in proper working order and assessed according to policy., • Develop and implement daily, weekly, monthly and annual service schedules for maintenance., • Supervise transportation for Resident activities including driving and coordinating with other staff to drive., • May provide oversight and coordination of housekeeping staff and related functions as needed., • Assures all sprinkler systems, smoke detectors and fire extinguishers are in proper working order and assessed according to policy., • Observe and adhere to infection control procedures., • May be required to travel to CCS sites as needed., • Perform other duties related as directed by supervisor. Required skills and qualifications: • Five years of experience with building maintenance (painting, minor plumbing, minor electrical, carpet cleaning, pressure washing, etc.) Assisted Living Community experience preferred, • Knowledge of building equipment, building codes and building systems, • Flexible schedule, including availability to work evenings, weekends and holidays as needed, • Ability to obtain First Aid/CPR, Fingerprint Clearance, and pass drug screen, • Must enjoy working with the senior population, • High school diploma or GED, • Valid Driver’s license, proof of current insurance, satisfactory 39-month motor vehicle report., • Must provide proof of negative TB test prior to hire and maintain compliance.

Job Description Kitchen Manager Love wings and sports? Join our family, have fun and take pride in your work. Native Grill & Wings is looking for an Kitchen Manager. As a Kitchen Manager you would be responsible for the back of house restaurant operations and report to the General Manager of the restaurant. You will oversee the entire back of house operation and be responsible for making sure that Native Grill & Wings food standards are adhered to at all times. If you are an experienced kitchen manager that has passion for running a top notch operation, apply today! As Kitchen Manager, your responsibilities would include helping the General Manager with: · Manage hourly back of house employees, including conducting performance evaluations, coaching and discipline · Reviewing applications, interviewing, and hiring back of house employees · Directing work for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant · Doing food orders according to pars · Providing, directing and scheduling back of house training · Supervise and overseeing the production and preparation of food in a manner consistent with established recipes and procedures · Plating dishes according to Native Grill & Wings plate presentations · Conducting formal line Taste& Temps · Enforcing appropriate security measures at the restaurant so that the safety of our employees and guests are maintained at all times · Manage food costs by conducting bi-weekly inventory · Understanding, managing, and practicing safe food handling procedures · Maintaining a positive, consistent, open working environment Open availability is required. Kitchen managers will work nights, weekends and holidays.

Job Description Position: Executive Chef Community: The Forum at Tucson Location: Tucson, AZ Employment Type: Full-Time Pay Range: $62,920 - $80,080 per year Schedule: TBD We are seeking a full-time Executive Chef to join our team at The Forum at Tucson in Tucson, Arizona. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the stellar lifestyle they deserve. The Executive Chef leads our dining program from the kitchen out — setting the standard for food quality, menu creativity, and the team culture that makes mealtime one of the best parts of our residents' day. Who We Are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012, we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. What We Offer • Competitive salary: $62,920 - $80,080 per year, commensurate with experience, • Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more, • A growing company with opportunities for advancement, • Company sponsored training, tuition reimbursement, and other learning opportunities, • Free meals each shift, • On demand pay — get your earned wages as soon as you want Your Role The Executive Chef plans, directs, and oversees all culinary operations for the community, ensuring high-quality meals that meet resident preferences, dietary needs, and Stellar standards. • Plan and execute resident menus, including special diets, holiday and themed meals, • Lead, schedule, and train the culinary team (sous chef, cooks, prep cooks, dishwashers), • Prepare and serve attractive, nutritious meals in an organized manner, • Maintain food cost, labor, and inventory within budget, • Order food and supplies; manage vendor relationships and deliveries, • Ensure compliance with all food health and safety regulations and Stellar policies, • Partner with the Dining Room Supervisor and Executive Director on resident satisfaction and dining experience, • Engage with residents and families to gather feedback and tailor the menu to the community Qualifications • Culinary degree or equivalent professional experience, • Minimum 3-5 years of progressive culinary leadership experience; senior living, healthcare, or high-volume hospitality preferred, • Certified Food Protection Manager credential through an ANSI-CFP accredited program (e.g., ServSafe Manager, NRFSP, Prometric, StateFoodSafety) — current or ability to obtain within 30 days of hire, • Experience with special diets and meal preparation for large groups, • Proven ability to manage food cost, labor, and inventory, • Strong leadership, communication, and team-building skills Equal Opportunity Employer Stellar Senior Living is an equal opportunity employer. We are committed to providing an inclusive and welcoming environment for all employees, residents, and applicants. We prohibit discrimination and harassment of any kind based on race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. All employment decisions are based on business needs, job requirements, and individual qualifications.

Job DescriptionEngineering ManagerTucson, AZ Company Overview At World View, we strive to be a responsible technology leader in the collection, analysis, and delivery of actionable information gathered by our strategically placed arrays of persistent sensors in the stratosphere. We provide on-demand, scheduled, and historical aerial data and analytics from sensors deployed to the stratosphere with persistent coverage, higher resolution, and increased value over traditional aerial and space imagery sources. Job Description We are seeking an Engineering Manager to lead execution across the engineering organization. In close partnership with the Chief Engineer and Program Leadership, this role is responsible for delivery planning, team execution, and operational alignment to ensure high-quality flight systems are delivered on schedule and in accordance with engineering, manufacturing, and supply chain requirements. This position serves as a critical link between technical authority and program priorities, facilitating alignment, fostering effective cross-functional collaboration, and escalating risks or trade-offs as appropriate to protect delivery, quality, and safety. Core Responsibilities · Lead, develop, and support engineering teams through clear expectations, coaching, accountability, and an environment in which risks are identified and addressed early. · Oversee execution planning, resource allocation, and delivery across research and development activities and active programs, with clear ownership, priorities, and timelines. · Translate business and technical objectives into practical execution plans informed by capacity, dependencies, manufacturing readiness, test availability, and supply chain constraints. · Partner effectively with Program Management, Manufacturing, Supply Chain, and technical leadership to resolve trade-offs, improve visibility, and address bottlenecks before they affect program milestones. · Establish and maintain operating cadences that improve predictability, reduce unnecessary execution disruption, and support alignment among technical integrity, delivery objectives, and safety requirements. Basic Qualifications · Bachelor’s degree in Engineering or a related technical discipline. · Experience leading engineering teams in aerospace, defense, or other complex hardware-focused environments. · Demonstrated capability in execution planning, resource management, and cross-functional leadership. · Ability to align technical execution with program priorities, manufacturing readiness, and schedule requirements. Preferred Qualifications · Experience supporting flight systems or other highly integrated hardware products. · Understanding of engineering-to-manufacturing and test transition within a regulated or high-reliability environment. · Experience operating effectively within matrixed organizations or shared-responsibility leadership models. What We Offer With a broad scope and real influence, you will have a front row seat to scaling the business and shaping how it operates. You will work side by side with experts in emerging technology, gaining exposure to cutting edge ideas and projects that are shaping the future. We offer a comprehensive benefits package including Medical, Dental, Vision, and Life Insurance because we believe in taking care of the you as a person, not just a team member. Our modern office is designed to keep you inspired and energized, with a fully stocked kitchen, on-site exercise area, and stunning views that make every day brighter! We believe in creating a dynamic and inclusive workplace where creativity thrives, and every voice is heard. Our commitment to all team members is built upon five core cultural pillars: Engage, Lean In, Create, Care, and Own. Together, these pillars form the foundation of our employee experience while adhering to the highest standards of ethical and sustainable practices. Some Final Notes The description gives you a sense of what the position involves, but is not an exhaustive list. We are a growing and evolving team, which means your responsibilities may shift or expand over time as new opportunities arise. Flexibility and curiosity are part of what make our work exciting! At World View, we are proud to be an equal opportunity employer. We celebrate belonging and diversity and are committed to creating an inclusive environment for all team members. We welcome applications from every background and life experience because we know our differences make us stronger. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Summary The Kitchen Manager is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Kitchen Manager will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure restaurant cleanliness daily by clearing tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results • Abide to the rules and direction given by the restaurant management team Job expectations The Kitchen Manager will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Position Summary The Production Floor Manager is responsible for managing the full production process-from raw ingredients to finished packaged products. This role ensures all operations run smoothly, efficiently, and safely, while maintaining product quality and compliance with food safety standards. The ideal candidate is an experienced leader who thrives under pressure, communicates clearly, and creates a positive, team-oriented environment on the production floor. Essential Duties and Responsibilities • Manage and oversee the entire daily production schedule and workflow, • Ensure all products are produced on time, meet quality standards, and are cost-effective, • Collaborate with departments including Maintenance, Warehouse, and Operations to meet production goals, • Provide training and guidance to new employees and team members transitioning into new roles, • Communicate policies and procedures clearly and consistently to all production staff, • Monitor and verify that production logs, HACCP documentation, and other required records are completed accurately, • Promote a culture of workplace safety by enforcing safety procedures and reporting any incidents promptly, • Identify opportunities for process improvement and recommend changes to increase efficiency and throughput Qualifications Required: • 2+ years of experience in food manufacturing, high-volume food production, or commercial kitchen operations, • Strong leadership and communication skills, • Highly organized and capable of managing time, people, and priorities effectively, • Self-motivated, dependable, and able to work with minimal supervision, • Strong reading, writing, and math skills, • Comfortable learning or operating production equipment, • Commitment to quality, safety, and cleanliness standards Preferred: • Previous experience with HACCP, GMPs, and food safety programs, • Bilingual (English/Spanish) is a plus Physical Requirements • Able to lift and carry up to 50 lbs frequently, • Stand and walk for extended periods; regular bending and stooping, • Comfortable working near moving machinery and in a fast-paced environment, • Capable of performing repetitive hand and wrist motions Work Environment This role is based on the production floor in a commercial food facility. The environment may involve variable temperatures (hot, cold, humid) and requires a high level of focus, safety awareness, and teamwork. The Production Floor Manager is expected to lead by example and actively engage with all team members. Company Expectations • Demonstrate accuracy, efficiency, and strong time management, • Follow all sanitation, hygiene, allergen control, and safety protocols, • Comply with GMP (Good Manufacturing Practices) standards, • Report any food safety or quality concerns to leadership, • Monitor equipment and report maintenance needs, • Maintain a clean, organized, and sanitized workspace using the CAYGO (Clean As You Go) principle Shift & Availability • Shifts vary based on the daily production schedule, • Must be available to work weekends, evenings, and holidays as needed, • This is a full-time, on-site position Compensation and Benefits • Competitive salary pay based on experience, • Medical, dental, and vision insurance (for eligible employees), • Paid time off, • Referral bonus program, • Great company culture-and great tamales every day! Equal Opportunity Statement Tucson Foods is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

Job Description TACO BELL LOCALLY OWNED & OPERATED “You are applying for a position with a franchisee or licensee of Taco Bell, not Taco Bell Corp. or any of its affiliates. Franchisees and licensees are independent business organizations, who will be your only employer if hired, and who are responsible for their own employment practices, including setting their own wage and benefit programs.” HOURLY PAY STARTING AT $15.45 Description The Team Member is the first face that customers see when they walk through the door or the first voice they hear when they place a drive-thru order so you will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. Key responsibilities are ensuring customer’s satisfaction while being the smiling face that greets and serves the customers quickly and efficiently or a cook who make things happen in the kitchen. Team Member must be: • Friendly attitude, great customer service skills., • Great communication skills., • Detail oriented with the ability to multitask and prioritize., • Work effectively and safely in a changing environment., • Strong verbal and basic math skills. Food Champion (Steamer, Stuffer, Prep.) 1. Come to work neat and in a clean uniform., 2. Give guests fast and friendly service., 3. Clean your work area but always take care of guests first., 4. Keep my area stocked, neat, and in order, so I can be ready to serve guests., 5. Use the right tools to prepare, build, and present perfect food., 6. Check food to be sure it is good as the food I would serve my family., 7. Serve hot food hot and cold food cold. Serve fresh food to every guest., 8. Serve guest orders in the correct time., 9. Tell the manager right away when something is broken. Requirements • 16 years old or older., • Legal right to work in the United States, • Able to lift 10-40 pounds, reach with arms and hands, stand and walk for long period Benefits • Free meal for all employees when scheduled, • Company paid GED after 6 months of employment

Job Description TACO BELL LOCALLY OWNED & OPERATED “You are applying for a position with a franchisee or licensee of Taco Bell, not Taco Bell Corp. or any of its affiliates. Franchisees and licensees are independent business organizations, who will be your only employer if hired, and who are responsible for their own employment practices, including setting their own wage and benefit programs.” HOURLY PAY STARTING AT $15.45 OPENER SHIFT REQUIREMENTS: You must be available to start as early as 6:00 AM on both weekdays and weekends Description The Team Member is the first face that customers see when they walk through the door or the first voice they hear when they place a drive-thru order so you will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. Key responsibilities are ensuring customer’s satisfaction while being the smiling face that greets and serves the customers quickly and efficiently or a cook who make things happen in the kitchen. Team Member must be: • Friendly attitude, great customer service skills., • Great communication skills., • Detail oriented with the ability to multitask and prioritize., • Work effectively and safely in a changing environment., • Strong verbal and basic math skills. Food Champion (Steamer, Stuffer, Prep.) 1. Come to work neat and in a clean uniform., 2. Give guests fast and friendly service., 3. Clean your work area but always take care of guests first., 4. Keep my area stocked, neat, and in order, so I can be ready to serve guests., 5. Use the right tools to prepare, build, and present perfect food., 6. Check food to be sure it is good as the food I would serve my family., 7. Serve hot food hot and cold food cold. Serve fresh food to every guest., 8. Serve guest orders in the correct time., 9. Tell the manager right away when something is broken. Requirements • 16 years old or older., • Legal right to work in the United States, • Able to lift 10-40 pounds, reach with arms and hands, stand and walk for long period Benefits • Free meal for all employees when scheduled, • Company paid GED after 6 months of employment

Job DescriptionDescription: “Do something just because it’s rad.” – Pete, founder of Illegal Pete’s Illegal Pete's is hiring a dynamic General Manager to lead the party at our Tucson restaurant! Located on University Boulevard at the Main Gate of the University of Arizona, this is THE place to be in Tucson—full bar, amazing food, two levels with a bar on each, a newly renovated patio, DJs, events, and a ton of fun. If you're ready to lead a team that delivers excellent service and hospitality, takes pride in serving excellent food and drinks, knows how to work hard AND throw a great party, this is your spot. You Are: High-energy and fun – You thrive in a fast-paced, vibrant environment. DJs, events, packed patios, college crowds? That's your happy place. Operational Excellence – You have high standards for guest service, excellent food, cleanliness, professionalism, and lead your team to do the same. A party starter AND a strong operator – You know that great vibes come from flawless execution. You can hype up a crowd and nail your P&L in the same breath. A servant leader – You lead by rolling up your sleeves, supporting your team, and putting people first—your crew, your guests, your community. You partner closely with your AGM / Party & Vibes Manager and Kitchen Manager, knowing that collaboration is how you build something great. Bold and creative – You bring fresh ideas for events, promotions, and community engagement. You're not afraid to try something new just because it's rad. Culture-obsessed – You build teams that want to stay. You appreciate, connect, respect, and grow your people every single day. This is an opportunity to lead a destination—a place where the food is incredible, the drinks are flowing, the music is on point, and the team actually loves being there. The Role: The General Manager is the strategic leader of the restaurant. You'll drive dynamic leadership, creative events, an elevated bar program and be focused on excellent customer service, serving delicious food & drinks, inspiring and developing your team, and maintaining best-in-class operations. You partner with, train and develop your AGM / Party & Vibes Manager, Kitchen Manager, and service and support team members daily, and together you create an atmosphere that keeps guests coming back. The More the Merrier – and we mean it… MORE MONEY Starting Annual Salary $79,150 + Bonus Potential (paid quarterly), PTO, employer paid health benefits, 401k after 1 year, and more! We believe in paying a Living Wage and that’s why your salary will allow you to make more than any other fast casual around. MORE BENEFITS • Medical, dental, and vision insurance? We got you!, • 401(k) to start saving for retirement? We got you!, • Paid Time Off based on position and time with us MORE FUN – BURRITOS, BUDDIES & BEER! • No lame uniforms. Wear what makes you feel good., • Work environment that celebrates individuality and human connection, • Support for local music, arts, and comedy, • Free concert tickets, • Free sporting event tickets, • Free & discounted meals, • Discounted Merch MORE OPPORTUNITY • 40% of Home Office Team at Pete’s started out rolling burritos, • 15 restaurants company-wide!, • Opportunity to help shape strategy and drive overall business performance We like to party, and we want to party with you! Come join our team. Everyone, and we mean EVERYONE, IS WELCOME. About Illegal Pete's Ever been to a Chipotle and thought, "Wow, this place would be rad if it were more fun and the food tasted better"? So did we! Since 1995, we've been pushing the boundaries of what fast casual food can be. It's a place where people actually want to hang out. It's a place for Burritos, Buddies & Beer! We use only the highest quality ingredients to make the best damn food and drinks you can find—food you'll be proud to serve to your friends, your family, and every guest. But we go beyond serving delicious food and drinks. We're part of the community. It's our mission to give back to our crew, customers, and community by doing things the right way. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES Operations / Facility • Cleaner / Safer / Better – Maintain the highest levels in restaurant operations, • Food / Bar / Hospitality – Full responsibility, in partnership with AGM/KM, • Service / Support – Culture of excellence is guest service and food quality, • Events / Atmosphere – Drive and execute creative events and atmosphere, • Catering / Off-Premise – Coach and train for excellence in execution; drive revenue, • Safety / Compliance- Operate safely, in compliance with statutes & regulations, including all local/state liquor laws, • Facility – Cleanliness, preventative maintenance, repairs & maintenance, • Sales Forecasting / Labor Scheduling / Inventory Management / Administration, • Full P&L Management – Building sales, managing expenses, operating efficiencies, • Local Relationship Building / Community Marketing, • Initiatives – embraces brand initiatives and leads change in their restaurant, • Kitchen Ability to work in the kitchen (rotation / cross-training) People • Recruiting Team/ Build Relationships / Create Energy & Great Vibes, • Recruiting / Interviewing / Hiring & Onboarding, • Train / Cross-Train / Ongoing Training & Coaching, • Lead / Develop Team / Set the Example, • Employee Safety / Workers Compensation, • Discipline and Terminations Developing Leaders • Accountable for Team Development (Appreciate, Connect, Respect & Grow!), • Succession Planning & Recruitment, • Retention (Culture / Compensation / Recognition), • Accountable for Hiring Decisions, • Career Path for all Team Members & Management, • Performance Management / Team Evaluation Financial Results (Sales & Profit) • Sales Forecasting / Projections / Budgets, • Promotions & Community Building (build sales & profitability), • Labor Schedules and Labor Management, • Cost of Goods Management – Bar responsibility, collaboration throughout the business, • Other Operating Expenses & ControllablesRequirements: Requirements • High School Diploma or Equivalency, • 3+ years of restaurant management experience; General Manager or equivalent required, • Knowledge of bar operations, including spirits, cocktails, and beer, • Proven ability to manage inventory, labor, and costs effectively, • Creative thinker who can drive sales and create a vibe while maintaining profitability, • Ability to set goals and convert plans into action, • Strong communication, organizational, and problem-solving skills, • Comfortable with computers and manager-level technology, • Ability to work effectively in a diverse workforce, • Ability to work in a fast-paced restaurant environment, position may require walking, bending, twisting, reaching, stooping, kneeling, crouching, pushing, pulling, or moving objects up to 50 pounds, • Must be able to lift up to 50 pounds, stand for extended periods, and move up and down stairs throughout shifts, • Flexible schedule required, including nights, late-nights and weekends, • Reliable vehicle, valid driver's license, clean driving record, and current auto insurance COMPETENCIES Builds a Strong Culture -Achieves through Teamwork Owns It-Executes for Results Develops & Supports a Great Team-Finds, Trains, Builds, & Leverages Talent Inspires / Influences Others-Leads through Influence Surprises Our Guest with the Experience-Puts All Guests First Is Real / Keeps It Real-Communicates Effectively & Candidly Is Bold-Leads Change & Innovation Creates Long Term Growth-Great Shifts Grow Sales Application Window Recruiting timelines vary by position, however, all Illegal Pete's positions accept applications for a minimum of 5 business days from the posting date listed. This position is open and still accepting applications.

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

Job Description TACO BELL LOCALLY OWNED & OPERATED “You are applying for a position with a franchisee or licensee of Taco Bell, not Taco Bell Corp. or any of its affiliates. Franchisees and licensees are independent business organizations, who will be your only employer if hired, and who are responsible for their own employment practices, including setting their own wage and benefit programs.” HOURLY PAY STARTING AT $15.45 CLOSER SHIFT REQUIREMENTS: You must be available for late-night to early morning shifts, ending as late as 4AM on weekdays and weekends. Description The Team Member is the first face that customers see when they walk through the door or the first voice they hear when they place a drive-thru order so you will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. Key responsibilities are ensuring customer’s satisfaction while being the smiling face that greets and serves the customers quickly and efficiently or a cook who make things happen in the kitchen. Team Member must be: • Friendly attitude, great customer service skills., • Great communication skills., • Detail oriented with the ability to multitask and prioritize., • Work effectively and safely in a changing environment., • Strong verbal and basic math skills. Food Champion (Steamer, Stuffer, Prep.) 1. Come to work neat and in a clean uniform., 2. Give guests fast and friendly service., 3. Clean your work area but always take care of guests first., 4. Keep my area stocked, neat, and in order, so I can be ready to serve guests., 5. Use the right tools to prepare, build, and present perfect food., 6. Check food to be sure it is good as the food I would serve my family., 7. Serve hot food hot and cold food cold. Serve fresh food to every guest., 8. Serve guest orders in the correct time., 9. Tell the manager right away when something is broken. Requirements • 16 years old or older., • Legal right to work in the United States, • Able to lift 10-40 pounds, reach with arms and hands, stand and walk for long period Benefits • Free meal for all employees when scheduled, • Company paid GED after 6 months of employment

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Duties The General Manager is responsible and accountable for all restaurant activities at all times. The General Manager ensures all restaurant management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. In addition, they: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure their management team & Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Abide and enforce to the rules and direction given by the General Manager Job expectations The General Manager is expected to create, execute and follow up on the restaurant’s business plan. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure and/or opening activities are completed, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities • Ensure that they and all the team abide by company policies and directives, • Support the goals, decisions, and directives of the immediate supervisor and is not insubordinate, • Communicate effectively with their management team & Team Members and to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights and holidays whenever necessary Skills & Abilities • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Strong attention to detail and ability to multitask, • Confident, proactive and willing to take on challenges, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job DescriptionCREW MEMBER NON-EXEMPT/HOURLY POSITION Position Summary: The Crew Members role is to deliver an exceptional customer experience for all guests of Blakes Lotaburger stores. All crew members are expected to adopt an attitude that is passionate about our food and fanatical about our process. Crew members will be assigned to one of six assignments during each shift and are expected to quickly learn and be proficient in all of them, including: Cashier/Counter Help & Drive-Thru Window, Assembly Table, Fry Station, Grill Station, Prep Station and Housekeeping. All crew members report to the General Manager. Essential Functions: All Crew Members: Know and embody the Mission, Vision and Core Values of Blakes Lotaburger Provide an outstanding customer experience for every customer Address all housekeeping duties throughout the restaurant Other duties/projects as assigned Cashier/Counter Help & Drive Thru Window: Enjoy greeting people while possessing a high energy level and an outgoing personality Conversational in English with the ability to effectively communicate with Blakes Lotaburger customers with a clear customer service focus Operate cash register (POS System), accurately handle cash to make correct change, and correctly process credit card transactions Regularly visit our customers in the dining room with the blue check back tray Assembly Table: Possess a high energy level with attention to detail Ensure the assembly table is always stocked with product and ice Work safely with knives and other sharp objects, always using proper personal protective equipment (PPE) and using kitchen equipment in a proper manner Quickly assemble orders as per the customers preferences and in accordance with established procedures Work as a team with the Grill Cook and Cashier/Counter Help Fry Station: Operate the fryer in a safe manner in accordance with Blakes Lotaburger service and safety standards Prepare orders in accordance with established procedures Responsible for product rotation and cleanliness of the reach-in freezer Coordinate with Cashier/Counter Help and other Crew Members to complete orders quickly and accurately Grill Station: Lead the kitchen by always being passionate about the food and fanatical about the process Ability to multi-task within this skilled position with attention to detail Handle multiple orders on the grill while adhering to Blakes Lotaburger cooking techniques and recipes Understand the health codes and procedures applicable to our business Prep Station: Oversee daily preparation of fresh produce as well as the initial morning set-up of the assembly table Ability to work with knives and other sharp objects safely, always using proper personal protective equipment (PPE), and using kitchen equipment in a proper manner Responsible for stocking and the proper rotation of the meat chest(s) and the walk-in cooler Wash dishes and utensils Housekeeping: All crew members are responsible for ongoing housekeeping duties throughout the restaurant Ensuring all areas of the store are kept clean and safe, including the removal of trash, cleaning of tables, windows, parking areas, bathrooms, lobby & kitchen floors, wiping of drips/spills, and putting items away in their proper place Qualifications/Requirements (Education/Training/Experience/Abilities): Ideal candidates have experience working in a quick service restaurant setting, but experience is not required Ability to work a flexible schedule up to 28 hours (PT) or 40 hours (FT) per week Appearance must be professional, neat, clean and well-groomed. Mustaches are allowed if mustaches are trimmed at lip level Visible tattoos must be work appropriate (face and neck tattoos are prohibited) and facial piercings may not be worn at work, but clear spacers or piercing retainers are allowed Must be able to quickly learn and understand health codes and procedures for handling raw meat and eggs Must possess experience in, or possess the ability to quickly learn, a Point-of-Sale system Must possess strong teamwork and communication skills Ability to read/write/speak in English (Fluency is not required) Bilingual in Spanish/English is a plus Ability to read, understand, apply, and adhere to Blakes Lotaburgers General Policies & Procedures Must be able to pass a pre-employment background check Must be able to become Food Handler Certified within 30 days of employment Essential Physical/Emotional Requirements: Lifting up to 25 lbs. unassisted and 50 lbs. assisted Standing and walking for prolonged periods of time including bending, stooping, climbing, and reaching Working in a hot, and at times, cold (walk-ins/freezers) environment Safely working with knives and other sharp objects, wearing any necessary PPE when needed Working well with others in a team environment, often sharing tasks or collaborating on solutions Working scheduled hours while physically present in the restaurant Ability to see and hear Multitasking and working under stressful conditions while dealing with customers and other employees Handling difficult and/or sensitive situations with customers or other employees using tactful, appropriate, and effective communication Blakes Lotaburgers policy of equal opportunity includes the following: race, religion, ethnicity, national origin, ancestry, familial status, gender, sexuality, gender identification, sexual orientation, age (40 and over), veteran status, genetic information, or physical/mental disability (or perceived disability) or any other status protected by local, state or federal law. This EEO policy applies to all decisions regarding recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities and terms and conditions of employment. Blakes Lotaburger will not tolerate any form of harassment, discrimination, retaliation on the basis of any status protected by local, state, or federal law. Blakes Lotaburger, LLC will provide reasonable accommodations for qualified individuals with disabilities. To request reasonable accommodation, contact the Human Resources Department at HR@lotaburger.com or 505-884-2160 Ext. 1644. This document does not create an employment contract, implied or otherwise, other than an at will relationship.

Job DescriptionDescription: SaddleBrooke Two is seeking a Restaurant Manager to join our award-winning team and lead the MountainView Bar & Grill team. The restaurants at SaddleBrooke Two are a cornerstone in the community, where both members and guests enjoy great food in a social atmosphere, with a spectacular view of the Santa Catalina Mountains. What You’ll Do: As a member of the Food and Beverage team, the MountainView Bar and Grill restaurant manager ensures members and guests enjoy a unique SaddleBrooke Two dining experience. The manager builds professional relationships with members and guests; is a constant and visible presence during service; and promotes excellent customer service. The manager is responsible for: • Ensure the daily operation of an efficient customer service driven dining, bar, and banquet operation., • Work as a liaison between dining room and kitchen staff., • Maintain labor costs, and purchasing, receiving, and checking in orders, and inventory of liquor and other supplies to ensure the restaurant is operating within the budgetary guidelines., • Interview, hire, train, schedule and assist with disciplinary actions for front of the house staff to best meet guest expectations., • Promote safe workplace practices., • Manage the reservation system, and dine-in and carry-out guest services efficiently, • Respond to customer complaints and comments., • Perform closing activities, reconcile banks during the shift., • Produce post-shift report., • Performs other duties as assigned. Requirements: • Three+ years of experience in Food & Beverage., • Prior supervisory experience., • Food Handler's card., • Alcohol server training., • Knowledge of Food & Beverage daily operations., • Interpersonal skills., • General computer knowledge. What we offer: • Medical, • Dental, • Vision, • Company-paid Life, AD&D, Short- and Long-term disability, • Company-matched 401(k) plan, • Vacation, • Holiday, • Sick pay, • Other unique perks About SaddleBrooke Two Our luxurious, 55+ adult active lifestyle community is nestled in the foothills of the Santa Catalina Mountains, surrounded by beautiful panoramic views of the vistas and desert. Voted Best Retirement Community, Arizona Daily Star Reader’s Choice Winner, six years in a row; and rated one of the top 10 places to retire in Arizona by Ideal Living Magazine. Discover why our work-life is inspired by SaddleBrooke Two. SaddleBrooke Two is an E-Verify employer and may conduct a background check on team members. In addition, SaddleBrooke Two may further conduct a financial background check for some positions, prior to finalizing any job offer. SaddleBrooke Two is proud to be an Equal Opportunity Employer and does not discriminate on the basis of age, sex, sexual orientation, race, religion, national origin, disability, or any other protected category.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Tucson, AZ As a Restaurant Senior Kitchen Manager, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Daily pay option available!, • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $65K - $75K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Sun City Vistoso Community Association, Inc. JOB DESCRIPTION TITLE:............................................. Restaurant Manager REPORTS TO:................................ Food and Beverage Director FULL TIME/PART TIME............. Full Time EXEMPT/NON-EXEMPT:............ Exempt SUPERVISES EMPLOYEES:...... 10+ DATE: 09/20/2025 FUNCTION: Assists Food and Beverage Director with the management, direction, and daily operations. Seeks to have high standards of food and beverage quality, oversee and coordinate the planning, organizing, training, and leadership related to restaurant sales, costs, and employee retention. These duties will be conducted and fulfilled in a manner providing excellence in customer service and customer satisfaction DUTIES AND RESPONSIBILITIES: (performed at least 80% of the time. Employee is required to follow any other instructions and perform any other duties as request by supervisor.) 1. Responsible for the day-to-day operation of the restaurant, bar, on-course beverage cart. Assist manager in catering functions, contracts and billings., 2. Promote and maintain a program which results in the highest level of customer service and customer satisfaction., 3. Prepare staff schedules, which allow for appropriate service, while controlling labor costs and overtime., 4. Maintain all time keeping records, hire, evaluate, discipline and supervise employees., 5. Assist manager in conducting and completing of employee evaluations., 6. Handle complaints or concerns of guests and/or employees to promote good public relations., 7. Promote teamwork, motivate and foster a harmonious working environment., 8. Be knowledgeable of restaurant policies regarding personnel, take corrective action for all violations of company policies, rules, and regulations. Fully understand and comply with all federal, state, and county health and safety and labor requirements., 9. Maintain exacting control over state-monitored areas (i.e., alcoholic beverage/sale and distribution, hygiene and sanitation, employee health cards)., 10. Ensure all employees serving and distributing alcoholic beverages are fully educated in the state of Arizona liquor laws and policies regarding the sale and distribution of alcoholic beverages., 11. Assist manager in the coordination of services with association personnel., 12. Greet customers personally whenever possible, while overseeing service and presentation. Periodically check with members/guests to ensure proper and timely service., 13. Assist manager in the planning and implementation for special events which may be in other association facilities., 14. Ensure correct handling procedures, minimizing china and glassware breakage, as well as food waste and spoilage. Page Break 1. Ensure the dining room, bar, and kitchen is always prepared, clean, and ready for scheduled operation. Check all areas to ensure the server stations and support items are available and clean, and that tables are properly set and presented., 2. Ensure that all components of the POS system are properly working. Ensure that cash receipts are properly recorded, deposited and reported. Oversee all administrative requirements to include credit transactions., 3. As staffing needs dictate, may be required to assist in the actual operation of any department within the restaurant, i.e. food preparation, serving, bar/cashier, hostess, etc. PHYSICAL REQUIREMENTS: 1. Capable of working extended hours, to include weekends and holidays as necessary., 2. Able to see well enough to read faint or partially obscured writing or printing, with corrective lenses if needed., 3. Must be able to speak English in a clear and understandable voice so communications may be conducted with people of multiple levels of education and capabilities., 4. Position involves kneeling, stooping, bending, pushing, shoving, lifting, carrying and moving objects that can weigh up to 100lbs. This can occur throughout the day., 5. This position will alternate between working indoors in controlled climate and with proper lighting, to an outdoors setting with variable climate and lighting., 6. Must be able to interact with all types of individuals, be mentally alert with good reasoning and supervisory skills., 7. Must be able to adapt to the climate with marked changes in temperature, from the heat in the kitchen area to the cold of refrigerated areas., 8. Must be able to transport oneself throughout the project site including, but not limited to the golf course, pro shop, restaurant/lounge and other community areas. Must have valid state driver’s license., 9. Must be able to work extended hours, weekends, nights and holidays when necessary. ENVIRONMENTAL REQUIREMENTS: 1. Must be able to work on more than one assignment at a time with frequent interruptions, changes and delays. Must be able to remain focused and work effectively, efficiently, and cheerfully under such circumstances., 2. Must be able to work cheerfully in an environment, which may be stressful due to the nature of food and beverage demands., 3. Must be able to work in a well-lighted, temperature-controlled area sufficient in size to allow freedom of movement to accomplish tasks. May be exposed to the outdoor elements in an uncontrolled temperature with varied lighting. Page Break EDUCATION AND EXPERIENCE: 1. Extensive background and knowledge in managing service and bar operations. Formal educational training preferred., 2. Minimum 3 years experience in restaurant and bar operations in a management or supervisory capacity in a restaurant or in the hospitality industry., 3. Working knowledge of all commercial restaurant equipment., 4. Working knowledge of POS systems highly desirable., 5. Excellent interpersonal skills essential., 6. Food and beverage program creativity required. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (i.e., emergencies, changes in personnel, workload, rush jobs, or technological developments). Approved By: General Manager Date "I have read this Job Description, and I certify that I can perform all essential job functions without significant risk to the health or safety of myself or others that cannot be eliminated by reasonable accommodation." _ Applicant Signature

Job DescriptionDescription: Job Purpose Summary Responsible and accountable for supervising and supporting a productive and profitable restaurant, including Guest satisfaction, food quality and portioning, and Team Member efficiency, safety and security. Is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 10. Essential Job Duties • Interacts with Guests, Team Members and Management. Maintains restaurant cleanliness, high food quality standards, resolves Guest complaints, and ensures Guest service according to Rubio’s standards. Supervises Team Members to appropriate positions as required., • Opens and/or closes restaurant according to Rubio’s standards. Supervises Front of the House and Back of the House Team Members as required by Management, ensuring priorities are being followed. Supervises Team Member performance during store operations including setup, food preparation and cleaning before opening, during the shift and at closing. Provides performance feedback to Management., • Performs production staff duties including cleaning the dining room, patio and restrooms, taking out trash, stocking inventories as required by Management, and maintaining cleanliness and food quality standards., • Inspects food for proper portioning, temperature, and appearance, completing all cleaning and food quality checklists as required by Management., • Ensures Team Members follow Company safety policies, using required safety equipment. Ensures proper temperature of food products. Inspects restaurant and its surroundings on a regular basis. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Completes financial paperwork on a daily basis. Counts, dispenses and deposits money according to Company policy., • Assists in completion of periodic operational paperwork as prescribed by Management., • Participates in development of self by attending ongoing classroom and online training. Non-Essential Job Duties Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Some restaurant or retail experience preferred. Knowledge: Knowledge of aspects of the restaurant industry. Basic computer skills including e-mail and Microsoft Word. Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork. Other: A valid driver’s license and proof of automobile insurance required. Individual must have reliable transportation and proof of automobile insurance is required (if individual will be required to drive on behalf of Rubio’s.) Individual must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities. Reporting Relationships Reports to the General Manager and/or Assistant Manager. Major Business/Professional Contacts The Shift Leader will have constant contact with Guests, Managers, restaurant Team Members, other store Managers and Team Members, and occasional contact with Restaurant Support Center staff and outside vendors. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Shift Leader will regularly give suggestions to his/her Managers regarding operations. The Shift Leader is expected to follow appropriate procedures with respect to all communications (Assistant Manager, General Manager, District Manager, People Services Business Partner and Regional Director.) Working and Environmental Conditions Work indoors and outdoors (patio, for events, or to take trash to the dumpster). Constant exposure to fumes from restaurant and food preparation equipment and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses, and beaches. If assisting with a delivery may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in their vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must be able to lift 55 lbs. Ability to stand for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Computer, telephone, calculator, multi-use printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.), cleaning solvents (cleanser, degreaser, etc.), kitchen equipment and utensils.

Job DescriptionSHIFT MANAGER FULL-TIME (Up to 35 weekly hours), NON-EXEMPT Position Summary: The Shift Managers (SM) role is to assist the management team in overseeing of the operation of the restaurant when scheduled as the Manager on Duty (MOD). This includes, but is not limited to, ensuring customer satisfaction while maintaining profitability through diligent monitoring and controlling of food/beverage costs and labor costs. The (SM) may at times, perform the essential functions of a crew member when not acting as the MOD. Ultimately, it is the duty of the SM to assist in running an efficient restaurant operation, rendering fast customer service in a friendly manner in a clean and sanitary atmosphere. The SM reports to the General Manager. Essential Functions: • Know and embody the Mission, Vision and Core Values of Blakes Lotaburger., • Demonstrate the highest level of customer service by being polite and friendly to customers, especially when addressing complaints., • Ensure proper preparation of each menu item the proper way, every time. Never walk past a mistake., • Develop exceptional leadership skills in order to motivate management staff and crew members to perform all job duties with the customer in mind., • Possess expert knowledge of both Blakes Lotaburger General Employee Policies & Procedures, as well as Book 1 Policies & Procedures., • Ensure that all crew members comply with all Blakes Lotaburger Policies & Procedures. When a policy violation occurs, report to the General Manager to follow up with appropriate discipline., • Ensure that the kitchen is in compliance with all applicable food safety laws at all times., • Ensure that the store safe is always secure. The safe must be closed if not in immediate use., • Document all deposits per Book 1 cash handling policies and assuring that other designated managers are doing the same. Report any deposit discrepancies to the General Manager immediately., • Responsible for assisting with inventory of the product in your store. Ensure the store is in compliance with all applicable laws, including but not limited to: food safety, premises safety, equal employment opportunity, and workers compensation reporting., • Educate and train your employees to comply with the above laws and regulations, encouraging compliance and proper and timely reporting of any issues or concerns., • Assist with training and development of all crew members to allow for proper succession planning of future shift managers; provide constructive feedback on performance with all crew members., • Other duties as assigned, including stocking shelves, receiving delivery trucks and housekeeping. Qualifications/Requirements (Education/Training/Experience/Abilities): • Ideal candidate will have a High School Diploma and have at least six months restaurant experience at any level., • Ability to work a flexible schedule up to 28 hours per week (PT) or 40 hours per week (FT)., • Appearance must be professional, neat, clean and well-groomed. Visible (neck tattoos are prohibited) tattoos must be appropriate and facial piercings may not be worn at work, but clear spacers or piercing retainers are allowed., • Must be proficient on Blakes Lotaburger restaurant operations, General Policies & Procedures and Book 1 Store-Level Operations., • Must understand health codes and procedures for handling raw meat and eggs., • Must possess moderate level computer skills to include electronic mail, Point of Sale system, and the ability to learn the Blakes Lotaburger BOH computer system., • Must possess strong teamwork and communication skills., • Ability to read/write/speak in English. (Fluency is not required), • Bilingual in Spanish/English is a plus., • Ability to read, understand, apply and adhere to policies and procedures., • Must be able to pass a pre-employment background check., • Food Handler Certified Essential Physical/Emotional Requirements: • Physical requirements include: lift up to 25 lbs. unassisted and 50 lbs. assisted, ability to stand and walk for prolonged periods of time; bend, stoop, climb and reach. Ability to work in a warm/hot and at times, cold (walk-ins/freezers) environment is a must., • Must be able to safely work with knives and other sharp objects, wearing any necessary personal protective equipment when needed., • Work well with others in a team environment, often sharing tasks and/or collaborating on solutions., • Work scheduled hours while physically present in the restaurant. Ability to see and hear., • Ability to multitask and work under stressful conditions in a quick service restaurant environment, dealing with customers and other employees. Tolerate a reasonable amount of work stress., • Ability to handle difficult and/or sensitive situations either with customers or other employees using tactful, appropriate and effective communication. Blakes Lotaburgers policy of equal opportunity includes the following: race, religion, ethnicity, national origin, ancestry, familial status, gender, sexuality, gender identification, sexual orientation, age (40 and over), veteran status, genetic information, or physical/mental disability (or perceived disability) or any other status protected by local, state or federal law. This EEO policy applies to all decisions regarding recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities and terms and conditions of employment. Blakes Lotaburger will not tolerate any form of harassment, discrimination, retaliation on the basis of any status protected by local, state, or federal law. Blakes Lotaburger, LLC will provide reasonable accommodations for qualified individuals with disabilities. To request reasonable accommodation, contact the Human Resources Department at HR@lotaburger.com or 505-884-2160 Ext. 1644. This document does not create an employment contract, implied or otherwise, other than an at will relationship.

Job Description About Us: RubyCo. Concierge Tax + Accounting is a well-established, locally owned CPA firm founded in 2009. We pride ourselves on offering personalized and comprehensive tax and accounting services to both individuals and businesses within our community. We are seeking a motivated and experienced Tax Accountant to join our dynamic and supportive team. We believe in fostering a professional yet friendly environment where every team member is encouraged to take on new challenges and pursue continuous professional and personal growth. Position Summary: We are currently seeking a highly organized, professional, and enthusiastically friendly individual to take on the Receptionist / Office Manager hybrid role. This position is vital not only for ensuring the smooth, daily function of our office and delivering an exceptional first impression to clients and visitors. Key Responsibilities Client Communication & First Impression: Serve as the primary, professional, and courteous point of contact for incoming calls, emails, and visitors. Call and Email Management: Efficiently manage a multi-line phone system. You will also manage and respond to general office email correspondence in a clear, professional, and timely manner.Scheduling and Calendar Management: Take the lead in scheduling client appointments, coordinating internal team meetings, and managing the firm’s main professional calendar. Document Management: Provide essential support to our tax professionals by assembling, binding, and scanning completed tax returns and other sensitive client documents, ensuring absolute accuracy and adherence to confidentiality protocols. Comprehensive Supply Management: Proactively monitor, track inventory, and order all necessary office supplies, kitchen necessities, and essential equipment, ensuring the office is consistently and adequately stocked without shortages. Vendor and Facility Relations: Act as the primary liaison and coordinator with building management, external IT support, cleaning services, and all other necessary office vendors to ensure all services are delivered efficiently. Administrative Team Support: Proactively coordinate other administrative staff. Required Qualifications: Experience: A minimum of one (1) to two (2) years of recent and relevant experience working in a CPA firm or other professional office space. Education: High School Diploma or equivalent is required. Further education in a related field is a significant plus Strong organizational skills Strong communication and phone skills Competent in MS Excel, Word, Outlook, Zoho and general computer skills Knowledge of Thomson Reuters accounting software and quickbooks online preferred, but not required Compensation and Benefits: This is a Full-time opportunity offering competitive compensation and a robust benefits package. Compensation: The hourly pay rate ranges from $20.00 to $25.00 per hour, depending entirely on the candidate's experience. Comprehensive Benefits Package: We value our employees and offer a variety of benefits, including: Paid Time Off (PTO) 401K Retirement Savings Plan with Company Matching contributions Health Insurance Coverage Dental Insurance Coverage Vision Insurance Coverage Opportunities for ongoing Professional Development, Continuing Professional Education (CPE), and career advancement within the firm. Work Environment and Culture: At RubyCo., we are committed to fostering a supportive, collaborative, and challenging culture. We encourage intellectual curiosity, embrace complex tax challenges as opportunities for learning, and actively promote both the professional growth and personal well-being of our entire team. Company DescriptionWe are a locally owned CPA firm with over 20 years experience serving the community with tax preparation, accounting and business advisory services. Our shared entrepreneurial spirit drives us to see and do things differently, supporting our clients in their personal and professional lives.We are a locally owned CPA firm with over 20 years experience serving the community with tax preparation, accounting and business advisory services. Our shared entrepreneurial spirit drives us to see and do things differently, supporting our clients in their personal and professional lives.

Job Description Powerlink is in immediate need of a skilled Dietary Cook with a solid work history to join our Foodservice Operations team. Powerlink, a provider of Healthcare Integrated Services to Long-Term Care and Senior Living Facilities throughout the United States, is known for its award-winning and highly successful solutions within the areas of Food and Nutrition Services, Environmental Services, Institutional Laundry Services, and Facility Maintenance. The facility is located in Tucson, AZ. Job Summary As a crucial member of our team, the Dietary Cook works under the supervision of the Culinary Manager and the Dietary Manager. The cook's skills in food preparation, production control, inventory control, kitchen safety, sanitation, equipment use and cleaning/sanitizing, food safety, recipe adherence, therapeutic diets, and modified-textured foods and liquids are vital to our operations. The cook assists the manager with ordering and receiving as necessary and is responsible for maintaining a clean and safe work area and assisting dietary aides as necessary. Required Qualifications High school diploma or GED. Minimum of two (2) years of experience as a cook in long-term care or other healthcare setting. Must be able to speak, read, and write English to communicate effectively with others. Must be able to work weekends and holidays with flexible hours. Knowledge of various cooking methods, ingredients, equipment, and procedures. Our commitment to safety and sanitation is unwavering, and we expect our Dietary Cook to have a background in safety and sanitation compliance, ensuring a secure and healthy work environment for all. Must be able to work independently and in a team environment. Ability to stand up to 10 hours a day. Must be local to Tucson, AZ, and surrounding areas. Must be able to speak and read English fluently. Preferred Qualification Current ServSafe® certification or Food Handler certification. Job Posted by ApplicantPro

Job Description Cook Love wings and sports? Join our family, have fun and take pride in your work. Native Grill & Wings is looking for a Cooks. Cook - Job Responsibilities • Prepare and cook a variety of dishes according to established recipes and menu specifications., • Ensure all food is prepared and served in a timely manner., • Maintain a clean and organized kitchen workspace, adhering to health and safety regulations., • Collaborate with kitchen staff to ensure efficient food preparation and service., • Ensure all equipment is used safely and according to manufacturer guidelines., • Manage portion sizes and presentation to ensure consistency., • Assist in training junior kitchen staff and new team members., • Handle and store food products in compliance with food safety standards., • Maintain a positive and professional demeanor in a fast-paced environment. Cook - Job Requirements • Proven experience as a cook or relevant role, • Knowledge of various cooking methods, ingredients, and procedures, • Familiarity with industry best practices, • Ability to follow all sanitation procedures, • Ability to work in a team, • Excellent communication skills, • Ability to work efficiently under pressure, • Flexibility to work in shifts, including weekends and holidays, • Physical stamina to stand for extended periods and lift heavy objects Lead Server/Shift Manager - Job Benefits • Competitive hourly wage, • Health insurance, • Sick leave, • Flexible scheduling, • 401(k) retirement plan with company match, • Employee meal discounts, • Professional development and training opportunities, • Opportunities for career advancement

Job Description Assistant Kitchen Manager Love wings and sports? Join our family, have fun and take pride in your work. Native Grill & Wings is looking for an Kitchen Manager. As a Kitchen Manager you would be responsible for the back of house restaurant operations and report to the General Manager of the restaurant. You will oversee the entire back of house operation and be responsible for making sure that Native Grill & Wings food standards are adhered to at all times. If you are an experienced kitchen manager that has passion for running a top notch operation, apply today! As Kitchen Manager, your responsibilities would include helping the General Manager with: · Manage hourly back of house employees, including conducting performance evaluations, coaching and discipline · Reviewing applications, interviewing, and hiring back of house employees · Directing work for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant · Doing food orders according to pars · Providing, directing and scheduling back of house training · Supervise and overseeing the production and preparation of food in a manner consistent with established recipes and procedures · Plating dishes according to Native Grill & Wings plate presentations · Conducting formal line Taste& Temps · Enforcing appropriate security measures at the restaurant so that the safety of our employees and guests are maintained at all times · Manage food costs by conducting bi-weekly inventory · Understanding, managing, and practicing safe food handling procedures · Maintaining a positive, consistent, open working environment

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

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

Job Description Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Pet Insurance Team Member Hotel Rates, other discounts, perks and more What We're Looking For: A dynamic and service-driven Outlet Manager who can lead daily restaurant operations with consistency, professionalism, and a commitment to guest satisfaction. We're looking for someone who can balance floor leadership with operational strategy-overseeing staffing, service standards, cost control, and team development to ensure a seamless and elevated dining experience. Who You Are: Guest-Focused Leader: You genuinely care about creating memorable dining experiences and build relationships through warm, professional service. Operationally Sharp: You understand labor management, inventory control, forecasting, and how to maintain efficient, high-quality service operations. Hands-On Manager: You lead by example, stay visible on the floor, and support your team in delivering exceptional service. Team Developer: You coach, train, and motivate team members to achieve their potential, maintaining high morale and performance. Excellent Communicator: You work well with Culinary, Banquets, Bar leadership, and other hotel departments to ensure smooth operations. Calm Under Pressure: You make smart decisions quickly, adapt to changing business needs, and maintain composure during peak periods. What You Will Do: Operational Leadership Oversee the daily operations of assigned outlets, ensuring smooth, efficient, and cost-effective service. Maintain proper staffing levels to ensure optimal performance and guest satisfaction. Represent the Director of Food & Beverage in their absence. Ensure full adherence to departmental policies, Loews standards, and service guidelines. Work visibly on the floor during peak periods while maintaining active communication with the bar, kitchen, and room service. Guest Experience Interact frequently with guests to ensure satisfaction with their dining experience. Address concerns promptly and professionally, ensuring issues are resolved effectively. Maintain a welcoming environment and encourage team members to use guest names when appropriate. Financial & Inventory Management Oversee labor management, reviewing daily payroll reports and adjusting staffing according to business levels. Prepare storeroom requisitions and ensure costs align with budgeted guidelines. Monitor inventory levels and maintain proper product usage and control. Team Leadership & Development Interview, hire, train, coach, evaluate, and discipline outlet team members per Loews standards. Lead new hire onboarding and ongoing training programs. Conduct performance reviews, identify needs for improvement or advancement, and establish development goals. Facilitate team communication through departmental meetings and pre-shift discussions. Collaboration & Communication Communicate daily with the Executive Chef or Sous Chef regarding menus, reservations, large parties, and VIP needs. Attend required hotel meetings to stay informed on promotions, events, and cross-departmental updates. Evaluate trends and make recommendations for product, service, and operational improvements. Additional Responsibilities Ensure cleanliness and maintenance of outlet spaces and equipment. Follow emergency procedures and comply with safety standards. Maintain compliance with grooming, uniform, and service expectations. Perform other duties as assigned. Your Experience Includes: Associate degree or higher in Hospitality or Food Service Management preferred. Two years of management experience in an upscale restaurant or hotel food service operation. Thorough knowledge of upscale food & beverage operations, service standards, and administrative requirements. Food Service Manager Certification (or ability to obtain based on state/county/local regulations). Strong leadership, communication, and organizational skills. Ability to maintain effective operating controls to maximize efficiency and guest satisfaction. Ability to work a flexible schedule including weekends, evenings, and holidays. Professional, friendly demeanor with the ability to engage guests by name when appropriate. Who You'll Supervise: Restaurant Supervisors and hourly front of house team. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Texas Roadhouse - 170 South Wilmot Road - Responsibilities: Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures; Directing productivity to monitor and maintain efficient and effective food item ticket times; Managing perfor

Supervisor Position at Seis Kitchen.Supervisors work full-time; working a mixture of serving shifts and shifts as the Manager on Duty.Supervisors are in development for future full-time assistant manager roles.Seis Kitchen is a growing local business that began as a food truck in 2012 and now operat

General Manager Position at Seis Kitchen. As the General Manager at Seis Kitchen, you will be responsible for the overall operation and success of the restaurant. You will uphold Seis Kitchen's standards of excellence in hospitality, food quality, and team culture while ensuring compliance with poli

A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. Maintaining a sanitized and well-organized kitchen. Preparing and maintaining kitchen equipment.

We are an Arizona based elevated fast-casual concept in the Phoenix and Tucson Metro Area, seeking a Kitchen Manager to join our team.

General Manager Position at Seis Kitchen. As the General Manager at Seis Kitchen, you will be responsible for the overall operation and success of the restaurant. Working in Varied Conditions: Must be able to navigate both front- and back-of-house environments, including exposure to kitchen heat a

General Manager Opportunity At Seis Kitchen. General Managers oversee all front and back of house staff to ensure shift to shift operations run successfully. Our managers work 40 hours per week.

Job Description Vector Marketing, who has been around for over 40 years, is currently interviewing now for part time sales positions. Basic responsibilities include working with customers through appointments, selling our products, setting up appointments, and placing orders. Great starting pay, not based on sales or results. Apply online to check for an opening near you, interview within the week. Position Details: • Paid Weekly – base or commission, whichever is higher for the week. We have a commission structure set up based on performance. Reps are paid 25.00 base-appt (per presentation, not based on sales or results). There is an opportunity to make more, but there is still a fallback for the sales rep to make an income even if they have an off week., • Solid training – We’ve been training people to do well for over 40 years. Even if someone doesn’t decide to stay with us long term, the sales, networking, & communication skills they build are needed for any field., • Advancement – Reps who work here long term (even if they work part time) have an opportunity to move along several different paths including management and career sales professional., • Location – Sales reps work locally after training. Meetings and training are held in the office., • Flexible scheduling – We help our reps create a schedule that works best for them. Some work as much as possible, some work part time, and others choose to earn extra income around other commitments such as internships, classes, vacations, full time jobs, or family obligations. We have a summer work program for people looking for seasonal work., • Product - We work with Cutco products that are used in the home focusing on the kitchen and some gardening tools as well. Previous experience & knowledge about home goods or sales isn’t needed. Basic Requirements: • Enjoy working with people, • All ages eighteen plus or seventeen and a 2026 high school graduate, • Conditions apply, • Willing to learn and apply new skills Who would do well: People who have done well with us in the past have had experience in admin, retail, fast food, cashier, administrative assistant, receptionist, office work, server, landscaping, and in just about any field you can imagine. Some none at all! We welcome all applicants who have a positive attitude and enjoy working with people. This entry level sales position is a great fit for people who are looking to work around their schedule. If you are a student looking for summer work or just someone who is looking for a flexible schedule, our opportunities can work around your needs. If you think you would be a great fit for our sales team, fill out the contact information and a receptionist will send you a text about setting up a virtual interview with a manager. We encourage applicants of all ages and experience, as we do not discriminate on the basis of an applicant’s age.

Job DescriptionBenefits: • Early Wage Access, • Competitive salary, • Flexible schedule, • Opportunity for advancement, • Training & development Caregiver Overview Location: Tucson, AZ Reports to: General Manager Pay Range: $17-$20/hour plus paid training About One You Love Homecare At One You Love Homecare, we are dedicated to enhancing the quality of life for our clients by providing compassionate, dependable, and personalized non-medical home care services. Our caregivers are at the heart of what we do, and we are committed to supporting our team with training, flexible scheduling, and a meaningful work environment. About the Role As a caregiver, you will provide essential non-medical assistance to clients in their homes, helping them maintain independence and dignity. The role of a caregiver includes companionship, personal care support, assistance with daily living activities, encouragement of maintaining hobbies and creative projects, and light housekeeping. Key Responsibilities We match you with clients based on many factors: your level of care experience, location, availability, and interests. Provide Companion Care • Engage in meaningful conversations and client hobbies (puzzles, music, movement, etc.), • Prepare meals and assist with feeding., • Provide transportation for appointments and activities., • Perform light housekeeping (vacuum, dust, wipe down kitchen, etc.) and laundry., • Remind clients to take medication. Provide Personal Care, when requested, • Bathing, dressing, grooming, and toileting, • Mobility assistance and safe transfers, • Assistance with feeding if necessary Provide Ongoing Communication with Client and Management Team, • Maintain client safety, monitor and report changes in client condition to agency management., • Clock in and Clock out on time for every assigned shift., • Document all task activity for every shift., • Communicate clearly to both client and management personnel.What You Bring, • Genuine enjoyment of working with seniors., • Prior experience in caregiving, home care, or related field is a plus., • Growth mindset and interest in ongoing training in homecare (online and/or in-person)., • Exceptional interpersonal skills for clear and consistent communication with clients and our management team., • Commitment to being present while with clients to ensure they feel supported., • Interest in cooking meals and keeping a tidy house.Must-Have Qualifications, • Reliable transportation, valid driver's license, and proof of insurance (if required for client transport), • High school diploma or GED., • Candidates must be authorized to work in the United States.Physical Requirements, • Ability to lift, push, or pull up to 25 pounds., • Ability to assist clients with mobility and physical transfers., • Ability to stand, bend, and kneel for extended periods.Work Hours, • Our shifts are a minimum of 4-hours., • Flexible scheduling (days, evenings, weekends, 12-hour shifts, and overnights available).Perks, • Early Wage Access, where a percentage of your paycheck is available the same day as your shift., • Paid Training and Professional Development, • Performance Incentives and Team Celebrations, • Overtime and Holidays (1.5x your hourly rate)What Success Looks Like in This Role Success in this role looks like: • Continuously engaging with and ensuring client safety, • Ongoing clear communication with clients and management, • Willingness to learn new skills and approaches in the home care industryWe Value our Caregivers. Join One You Love Homecare Tucson Today! Be part of a collaborative, innovative team dedicated to creating meaningful experiences with seniors. We prioritize inclusion, sustainability, and personal growth, making this more than a job; its a community. Learn More! https://oneyoulovehomecare.com/locations/tucson-az/

Texas Roadhouse - 968 West Irvington Road - Responsibilities: Supervises and oversees the production of food; Monitors tickets and sets the pace during peak hours; Manages through hands-on supervision of the restaurant; Ensures proper handling, maintenance, and storage of all items; Maintains cleanl

Texas Roadhouse - 170 South Wilmot Road - Responsibilities: Supervises and oversees the production of food; Monitors tickets and sets the pace during peak hours; Manages inventory and tracks waste; Ensures proper handling, maintenance, and storage of items; Ensures cleanliness and safety of guests.

Assistant Managers work full-time and assist the General Manager and all front & back of house staff to ensure shift-to-shift operations run successfully. Work-Life Balance: Flexible schedules with two weeks paid time off each year for all assistant managers. Seis Kitchen is an Equal Opportunity Emp

Assistant Managers work full-time and assist the General Manager and all front & back of house staff to ensure shift-to-shift operations run successfully. Location: Seis Kitchen (Multiple Locations) Hourly Pay: $25-35/hour Experience Required: Minimum of one year restaurant management experience. Se

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

Deliver friendly customer service, help customers shop our store, and find what they're looking for.Ensure all customers receive a fast and friendly checkout experience.Complete truck unloading and merchandise duties throughout the store including maintaining store recovery standards to deliver our

Starting Hourly Rate / Salario por Hora Inicial: $16.Working at Target means helping all families discover the joy of everyday life.We bring that vision to life through our values and culture.All About Service & Engagement.Advocates of guest experience who welcome, thank, and exceed guest service ex

Account Manager - State Farm Agent Team Member. As Account Manager - State Farm Agent Team Member for Tom Tatro - State Farm Agent, you are vital to our daily business operations and customers' success.

We are seeking outgoing, friendly, and helpful team members to welcome and assist customers.Previous hardware experience is a plus but not a requirement as we provide extensive training.Paul's Ace Hardware is a growing company servicing our valuable customers since 1956.Make an impact in the communi

Our Night Operations Team Member will execute day to day operations in our Center Store departments (which include grocery, general merchandise, and liquor), and help provide a memorable experience to all our customers.A Night Crew Team Member is a responsible, friendly person who can safely work in

Cashier Position at Portillo's.At Portillo's we strive to create lifelong memories for both our guests and our Team Members, and that means providing a safe, welcoming workplace where we can live our Values of Family, Greatness, Energy and Fun.Cashier responsibilities include:.Greet our guests with