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Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off Location: Gardena, CA Work Schedule: In-Person M-F 9AM -6PM Salary: $70,000 -$100,000 DOE Benefit: Medical, Dental,Vision, 401K, Paid Sick Leave, Paid Leave, Life Insurance The HR & Operations Manager will oversee human resources and office management functions, ensuring compliance, efficiency, and a positive work culture. This role is ideal for someone who is proactive, organized, and enjoys working in a dynamic environment. Key Responsibilities Human Resources: • Serve as the main point of contact for employee relations, reporting to the CEO and advising on solutions., • Advocate for a friendly, professional, and fun company atmosphere., • Conduct new hire orientation, explain policies, and manage benefits enrollment., • Implement solutions to improve employee retention, work environment, and efficiency., • Ensure compliance with Federal and State employment laws., • Update HR documents (employee handbook, job descriptions, organizational chart)., • Organize training and seminars (e.g., harassment prevention, educational sessions)., • Maintain performance review systems and collaborate on bonus/raise structures., • Conduct exit interviews and manage termination documentation., • Maintain confidential employee files., • Stay current with HR trends and legal updates., • Post job listings, negotiate with placement agencies, and manage recruitment processes., • Schedule and conduct interviews; negotiate offers and ensure wage compliance.Benefits & Payroll:, • Organize health insurance and 401k information sessions., • Process health, dental, vision insurance, and 401k enrollments., • Analyze benefits and payroll to maximize competitiveness., • Manage annual renewal and open enrollment for health insurance., • Prepare documents for Workers Compensation audits., • Oversee 401k program compliance and reporting.Office Administration:, • Manage Office 365 accounts and create email addresses for new hires., • File and maintain company records (NDAs, contracts)., • Check invoices and order office/kitchen supplies., • Serve as point of contact for property management., • Plan and organize team-building events and company gatherings., • Answer phones and greet guests, maintain a welcoming and organized office environment.Business Management:, • Gain basic understanding of business management processes and tools (CCH Axcess, QuickBooks, Harvest, Microsoft Office)., • Support assignment processes for all teams; work directly with CEO and managers., • Prepare annual budget worksheets and track engagement progress., • Communicate effectively with clients and internal teams., • Facilitate meetings and contribute to business development efforts.Teamwork & Culture:, • Work cooperatively with supervisors and team members., • Facilitate resolution of team conflicts and accept feedback., • Coordinate firm events and promote company-wide communication., • Guide and motivate staff; participate in training and development., • Foster a fun, future-oriented culture even during challenging times.Qualifications, • Bright, positive, and forward-thinking individual., • Bilingual in Japanese and English are mandatory., • At least 3 years of HR experience., • Ability to work independently and collaboratively., • Strong organizational and communication skills., • Proficiency with Microsoft Office and basic HR tools.

Job Description Silvercrest Senior Residences serve to fill a critical need for housing for low-income seniors. Residents pay only thirty percent of their income for housing, and the U.S. Department of Housing and Urban Development (HUD) pays the difference. These apartment-style communities range in size from 22 to 257 units. The units are equipped with a private kitchen and comfortable living quarters, which encourage independent living. Job: Service Coordinator Status: Full-Time (32 hours per week) Salary Range: $25.00-$27.00 per hour Location: Hollywood Silvercrest Unit Size: 98 Perks: Paid Time Off, Full Medical and Dental Benefits, Retirement / 403b option JOB SUMMARY: • Responsible for the day-to-day identification of human service needs of residents of a Salvation Army Silvercrest housing facility, specifically related to issues of aging in place., • Identifies needs and develops service plans., • Identifies available services in the community and works to make them available to the building, either on-site or through individual referrals to services., • Educates residents and other staff in service provision and issues of aging in place. Possesses valid driver’s license, vehicle insurance and reliable transportation. Driving duties include driving a TSA vehicle and/or a personal vehicle for TSA business purposes. • Assists the Manager in issues related to resident independence., • Bilingual English/Russian preferred

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. 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. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . 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 For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $22 - $28 / hour based on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job DescriptionSalary: $25 The chef is responsible for preparing/presenting meals for clients in accordance with prescribed resident diet specifications, facility procedures, and dietary and sanitary regulations on Saturday and Sunday. ESSENTIAL DUTIES AND RESPONSIBILITIES • Responsible for weekly budgeting, menus, and the overall functioning of the kitchen., • Plan breakfast for morning staff to present to clients., • Prepare/present lunch and dinner on the weekend. Make up weekend menus and post., • Clean up the kitchen after preparing meals., • In charge of kitchen maintenance, refrigerators cleaned, ovens cleaned, etc., • Keep track of inventory., • Prepare shopping list for Operations Manager., • Track food expenses and provide weekly reports., • Maintain monthly food budget., • Other duties assigned.

Job Description This concept has curated a whole new dining experience where everyone, including our employees, feels like a star. Their seasonally-inspired menu features interesting cuts of meats from top-notch butchers, a raw bar, vegetable-centric sides, and build-it-yourself charcuterie boards. This concept has received various notable accolades, including being named one of the top "Most Romantic Restaurants in LA" by Thrillist, LA Weekly, Gayot, Yelp, Open Table and NBC.Their mission is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. They pride themselves on growth from within, collaboration, teamwork, and creating a positive work environment. Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Top-notch Benefits: • Competitive salary, • Benefits including vacation pay, medical, dental and vision insurance, • Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more!, • Company dining package with allotted spending amount each month, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution), • Employer paid life insurance throughout the length of employment, • Paid/Floating holidays for 4 major holidays, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with up to a $4,000 payout for qualifying management positions Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Help to develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Performs additional responsibilities as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: • Proven experience as a Sous Chef or similar role in a high-volume (at least 10 million in annual sales), fine dining restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Flexibility to work evenings, weekends, and holidays as needed. Physical Demands • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations

Job Description Come be part of The Reef's Re opening! Company Overview: The Reef opened in 1958 - and we continue to be the premier special event location in Long Beach, CA. Since then, The Reef has undergone multiple multi-million-dollar renovations, offering guests and team members an unforgettable, high-end experience. Fresh seafood, prime cuts, and innovative fare with a subtle Polynesian twist. Guests bask in the beautiful California sun during daytime events and experience the twinkling lights of the Long Beach Harbor by night. The Reef offers a unique culinary experience with unmatchable views of the Long Beach skyline that is sure to impress. That, combined with the positive culture that we engage within daily, makes it an ideal place to level-up your career path. Our mission is to consistently deliver a 5-star experience for our teams, guests, partners and community. We look forward to adding our next valued team member! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Collaborate with the Executive Chef to create new dishes and seasonal menus., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job DescriptionDescription: Position Title: Sous Chef Department: Culinary Services Exempt Status: Hourly / Non-Exempt Rate: $20 - $25 Supervisor: Executive Chef GENERAL SUMMARY: The Sous Chef works closely with the Director of Culinary Creations and Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. · Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. · Ensure deliveries are properly received, dated, rotated, and put away in the right place. · Supervise kitchen team members and ensure all sanitation and safety standards are being followed. · Ensuring proper preparation, portioning, and serving of food according to standardized recipes. · Assisting with setup, service, and cleanup of food production. · Assisting with safety and training procedures in the handling of foodservice equipment. · Communicate with other departments and staff to ensure successful execution of daily service. · Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. · Represent the community in a warm and inviting manner, which creates a positive marketing environment. · Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. · Must be able to adapt to a constant changing environment. · Meets with Executive Chef or Director of Culinary Creations as needed · Attends all in-service training workshops as requested by Management. · Willingly acts as part of Culinary Services team, lending a helping hand as needed. · Maintain confidentiality of resident and community information. · Observe all community policies and procedures. · Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. · Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. · Perform all other related duties as assigned in an effective, timely and professional manner. · Other duties will be assigned as needed. Requirements QUALIFICATIONS: · Ability to speak, read and comprehend the English language. · Menu presentation, food preparation, production, food delivery systems, and utility · Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services · Good communication skills (oral and written) · Good inter-departmental communication and teamwork skills · Knowledge preparation and line production communication to other line/prep/dish person/management staff · Willingness to be available for any/all emergencies regarding the community. · Familiarity with Microsoft Office Suite products · High school diploma · Culinary degree preferred. · Minimum of three years restaurant/senior living or equivalent cooking experience · Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements. Requirements: PHYSICAL REQUIREMENTS/WORKING CONDITIONS: · Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment · Lifts and carries up to 50 lbs. with assistance occasionally · Pushes and pulls up to 50 lbs. with assistance occasionally · Climbs, reaches, bends and twists occasionally · Reaches, bends and twists occasionally · Sits, stands and walks frequently · Handles food frequently · Recognition/vision and mental processing · Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. · Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace. · Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation. · Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. · Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. · Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity. The Variel of Woodland Hills is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, religion, national origin, age (40 and over), disability, military status, genetic information, or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state, and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. We review all applications and strive to hire the candidates who are the most qualified to perform the essential functions of the position with or without reasonable accommodations.

Job Description We have undergone multiple multi-million-dollar renovations, offering guests and team members an unforgettable, high-end experience. Fresh seafood, prime cuts, and innovative fare with a subtle Polynesian twist. Guests bask in the beautiful California sun during daytime events and experience the twinkling lights of the Long Beach Harbor by night. We offer a unique culinary experience with unmatchable views of the Long Beach skyline that is sure to impress. That, combined with the positive culture that we engage within daily, makes it an ideal place to level-up your career path. Our mission is to consistently deliver a 5-star experience for our teams, guests, partners and community. We look forward to adding our next valued team member! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Collaborate with the Executive Chef to create new dishes and seasonal menus., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Performs additional responsibilities as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: • Proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Flexibility to work evenings, weekends, and holidays as needed. Physical Demands: • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations

Job DescriptionDescription: Job Summary Kitchen Managers own every aspect of their restaurant’s kitchen operations. They uphold promises to their Team, their Guests, and the Business. Kitchen Managers direct, lead and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness and sanitation. Essential Functions Staffing, Training and Development: • Supports Head Trainer to ensure training materials available are consistently and effectively used in team member training., • Back of the House team is coached, trained and developed in their job roles for all work areas., • The Back of House team is provided with the tools, education and experience to perform individual job descriptions to standards., • Ensures that all new team members attend orientation and supports trainers each day of training., • Personally, follows up with both team members and trainers. Conducts performance oriented training and maintains accurate training records., • Supports the manager-in-training training program when needed., • Analyzes own strengths and weaknesses., • Develops self-improvement objectives, goals and an implementation plan utilizing training programs., • Delivers profitability of restaurant operations by operating within a cost of goods and labor productivity guidelines., • Cost goals are met for food., • Labor goals are negotiated and met, work is completed daily (no O.T. is scheduled)., • Kitchen team member is held accountable for negotiated product, labor and operating account goals., • Financial information is prepared accurately and on time, invoices checked for accuracy., • Inventories conducted weekly, extended with current pricing, validated and appropriate action plans created and executed., • Provides input in the development of budgets, projections, goals, and objectives., • Follows administrative guidelines and procedures. Completes and maintains accurate records/paperwork., • Maintains team member personnel files and keeping them up to date using the file audit form., • Supports the GM to conduct timely, effective Back of House performance reviews., • Supports the GM to complete new hire forms properly and efficiently., • Completes proper forms for payroll and checks all payroll records at the end of every shift to ensure accuracy., • Develops and maintains schedules to match sales forecasts/budgets for Back of House team members., • Properly uses and documents Back of House team member disciplinary actions., • Completes assigned administrative duties such as schedules and reviewing team member schedules, etc., accurately and on time. Business Development/Business Understanding and Leadership: • Understands and promotes the Hopdoddy culture, stays abreast of marketing and competitive issues/events, uses industry knowledge to benefit the organization., • Seeks and welcomes the opportunity to learn new techniques and tasks., • Builds support and commitment among others around company initiatives., • Follows direction in all delegated tasks and projects., • Has a positive attitude and approach to the job., • Demonstrates the highest standards and acts as a role model for team members., • Participates in, and is supportive of all marketing programs. Actively supports the marketing and sales plan, emphasizing up-selling and other objectives identified by the management team. Communicates and manages company expectations., • Posts important and relevant information for leadership and team members., • Through his/her own conduct, appearance, and energy level sets the leadership example for the team member in the restaurant., • Ensures food is prepared in accordance with Company standards and recipes., • Ensure food safety and security processes and procedures are followed., • Ensures proper staffing and operation of the back of the house., • Leadership includes time spent providing direction to team members as well as exceeding guest expectations., • Ensures product inventory is maintained and sufficient to support operations., • Ensures scheduled preventative maintenance and regular cleaning required to operate a clean, safe and sanitary restaurant is completed following Hopdoddy polices and procedures., • Provide warm Hopdoddy Hospitality with a smile and eye contact., • Interacts effectively with guests providing them an excellent dining experience., • Establishes guest service and satisfaction as a priority through personal example and follow-through., • Utilize the “Guest Right of Way” always., • Proactively handles guest complaints with a sense of urgency, poise and good judgment., • Motivates Back of House team members to learn and perform quality work., • Develops teamwork. Provides quality time with Back of House team members through the open-door policy., • Responds in a timely manner to all team member’s needs, concerns and complaints., • Regularly praises and effectively coaches all team members., • Models personal excellence and consistency in day-to-day behaviors and accomplishments., • Identifies and analyzes problems and develops workable solutions., • Maintains consistent performance standards for all team members., • Increases effectiveness through proper use of delegation and work assignments., • Participates in team member meetings, coaching and developing the leadership team and team members., • Communicates effectively with management, team members, and guests verbally and in writing when appropriate., • Conducts walkthroughs and reviews all shopper scores., • Shows initiative and sense of urgency in accomplishing tasks and projects., • Performs multiple tasks effectively and efficiently., • Works efficiently to meet commitments in a timely manner., • Remains composed when something unexpected occurs., • Demonstrates consistency in approach and behavior., • Comes to work on time ready for the shift and does not leave until the next shift is setup for success., • Has personal development plan in place to reach the next level., • Leadership One on One’s done weekly. Requirements: Minimum Qualifications • Team Player with a sense of humor., • High school diploma or equivalent required., • Must demonstrate good math and communication skills., • Experience as a Kitchen Manager in full service or fast casual restaurant., • Demonstrated leadership skills, including coaching, directing, and motivating a team., • Knowledge of Job, • Initiative, • Adaptability and Flexibility, • Organization and Planning, • Analytical Ability, • PC Skills - Intermediate Microsoft Office Suite, PowerPoint, Excel, Word and Outlook ? Creativity, • Working Relations, • Communication, • Development of Team Members, • Must be able to lift 30lbs frequently and up to 80lbs occasionally., • Responsible for utilizing office/restaurant equipment. The effective operation of equipment requires the use of all limbs, fingers and the ability to see., • Position requires standing, bending, and walking the entire workday. This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, team member development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Job Description Senior Operations Manager — Zooies Cookies Location: Los Angeles, CA (with expansion to Santa Monica) Job Type: Full-time Salary: $70,000–$85,000 per year, with significant growth potential Benefits: 401(k) matching, medical/dental/vision insurance, PTO, employee discount The Vision Zooies began as a single cookie shop tucked inside a West Los Angeles gas station—and quickly became known for having some of the best cookies in the city (and, we believe, the world). We’ve been featured in numerous publications, but the real proof is in the cookie itself. If you haven’t tried them yet, you should. Now, we’re growing. With a second location opening on the 3rd Street Promenade in Santa Monica, our dream is to expand Zooies into a beloved, nationwide brand. To make that happen, we are looking for a leader who shares our passion, ambition, integrity, and drive. So, we ask you: Are you someone who understands what it takes to scale a brand? Do you thrive in operations, marketing, and people leadership? Are you organized, tech-savvy, numbers-minded, and creative? Do you bring kindness, firmness, honesty, and professionalism to the table? Do you care deeply about quality—in people, product, and process? If so, we’d love to build this dream with you. Position Overview We are seeking a Senior Operations Manager to work closely with the owner and lead our team of 15 (and growing), spanning bakers, baristas, vendors, and customer-facing staff. This role is central to ensuring exceptional product quality, operational efficiency, and a healthy, positive work environment. As Zooies expands, the Senior Operations Manager will be considered for promotion to Chief Operations Officer based on performance, leadership, and alignment with company goals. Key Responsibilities • Maintain a clean, organized, safe, and productive bakery environment., • Manage inventory, ordering, vendor relationships, and supply chain needs., • Collaborate with ownership and kitchen leadership on production planning, prep schedules, and labor scheduling., • Monitor cost efficiency, production output, and waste reduction., • Lead quality control for all products—from cookies to coffee., • Support R&D efforts for new menu items and seasonal releases., • Create and refine operating procedures, systems, and training manuals., • Contribute to improving and managing nationwide shipping operations., • Interview, hire, and support onboarding for bakers, baristas, and cashiers., • Foster open communication between kitchen staff, owners, and office staff. Requirements • Proven experience managing a team., • Background in Operations Management (food industry experience preferred)., • Strong organizational skills with high attention to detail., • Ability to balance big-picture thinking with day-to-day execution., • A collaborative leadership style rooted in integrity, accountability, and care., • Detail-oriented and organized.

Job Description At Senra Systems, we believe that the future of manufacturing lies not in automation, but in configuration. We supercharge electrical wire harness manufacturing through software configuration, transforming skilled assembly tasks into high-throughput production lines. We enable customers to design what they want, when they want it and deliver harness builds at record-breaking speed. Role Overview: We're hiring a Manufacturing Engineering Manager to own and build the engineering function for a defined set of product families. This is fundamentally a people leadership and org-building role: you'll lead both the Manufacturing Engineering and Production Engineering teams across your programs, setting the standard for how engineering enables production to scale. Your job is to build a team that executes with high technical precision and low operating friction – where documentation is complete before builds start, engineers are developing real ownership over their programs, and the floor has the support it needs to build right the first time. You'll drive that through the people, systems, and processes you put in place. You'll report to the COO and work closely with Senra's broader engineering leadership team – including our Head of Industrial Engineering, peer ME Manager and automation teams – to align on cross-site standards and keep high-mix, high-throughput production moving. Your primary focus is the product families you own: standing up a high-performance engineering org and making your programs the benchmark for how Senra builds. What you'll own: Team Leadership & Org Development • Lead, develop, and grow a team of Manufacturing Engineers and Production Engineers across your product families, • Build org structure and accountability systems: clear roles, lead development, 1:1 cadences, and performance expectations that scale with headcount, • Own hiring for your org: partner with our People team on job descriptions, interview processes, and candidate evaluation, • Develop engineers through structured feedback, documented progression, and real ownership of programs and outcomes, • Own the ME function across your programs: ensure all work is fully documented and production-ready before builds begin – complete BOMs Engineering Masters, formboards, and tooling requirements within defined SLAs, • Set and enforce documentation standards across your team; drive down authoring cycle times and eliminate documentation gaps as a source of build delays, • Own program readiness reviews, transfer gate processes, and NPI coordination in partnership with Program Management, • Own the PE function across your product families: ensure the floor has real-time engineering support during active builds – first articles, NCR disposition, kit verification, and ensuring blocked builds are resolved quickly and accurately, • Maintain clean functional lanes between ME and PE: documentation ownership at ME level, execution support at PE level, with clear handoff points, • Partner with Industrial Engineering on process optimization, line design, throughput improvement, and capacity planning – all engineering disciplines should be aligned and driving in the same direction, • Lead engineering-driven CI initiatives: lean process design, PFMEA, 5S, time studies, and workflow optimization, • Support equipment commissioning, process qualification, and scaling of new capability across your programs, • Drive adoption and improvement of internal engineering tooling and manufacturing execution systems Required: • 5+ years of manufacturing engineering experience in a production environment – aerospace, defense, electromechanical assembly, or similar high-accountability industries, • 2+ years in an engineering leadership or management role, with demonstrated ability to build accountability, develop engineers, and drive outcomes through a team, • Enough technical fluency to hold the bar: you can review a work instruction, evaluate a build process, recognize a documentation gap, and have a credible conversation with your engineers about quality and feasibility, • Working familiarity with wire harness or electromechanical assembly processes – you don't need to be a harness specialist, but you need to understand what your team is building, • Strong cross-functional instincts: you know how to work with Operations, Quality, Program Management, and Supply Chain without creating friction, • Clear, direct communicator – with your team, with leadership, and with customers when needed, • Experience in a high-growth or startup manufacturing environment where the org, the processes, and the facility were all being built at the same time, • Background working alongside or within an Industrial Engineering function – process optimization, time studies, line balancing, throughput analysis, • Familiarity with IPC/WHMA-A-620 workmanship standards and AS9100 quality systems, • Experience with NPI processes, program transfers, or gate-based production readiness frameworks, • Exposure to automated wire processing equipment, electrical test systems, or manufacturing execution systems in a production context, • Compensation will be based on experience, qualifications, and other job-related factors., • Salary Range: $170,000-$200,000, • Unmatched opportunities to drive impact on a friendly and mission-driven team, • Own a piece of the pie with equity participation!, • Comprehensive medical, dental, vision, life and long-term disability coverage, • Flexible Spending Account (FSA) and Dependent Spending Account (DSA) for health-related expenses, • 20 vacation days per year and 12 company holidays for rest and relaxation, • a 401(k) plan to set yourself up for retirement, • Choose a record you love, and we'll add it to our growing vinyl collection!, • $50/month DoorDash credit – lunch is on us!, • Up to $100/month reimbursement for gym memberships, • Fully stocked kitchen with snacks and beverages, • Regular team-building events, lunches, and the occasional breakfast burrito!, • Bright, open office with communal spaces for collaboration and free parking ITAR REQUIREMENTS: • To conform to U.S. Government export regulations, applicant must be a (i) U.S. citizen or national, (ii) U.S. lawful, permanent resident (aka green card holder), (iii) Refugee under 8 U.S.C. § 1157, or (iv) Asylee under 8 U.S.C. § 1158, or be eligible to obtain the required authorizations from the U.S. Department of State. Learn more about the ITAR here. Pay range$170,000—$200,000 USD

Job DescriptionJob Description: Kitchen Line SupervisorPosition Summary The Kitchen Line Supervisor is responsible for overseeing daily line operations to ensure food quality, speed of service, sanitation, and team performance standards are consistently met. This role acts as the bridge between kitchen management and line-level staff, ensuring smooth execution during service and maintaining high culinary standards.The ideal candidate is hands-on, organized, calm under pressure, and passionate about food quality and team development.Key ResponsibilitiesLine Operations & Execution • Supervise all line stations during prep and service., • Ensure tickets are executed accurately, consistently, and within timing standards., • Maintain proper station setup (mise en place) and prep levels., • Monitor food quality, plating, temperature, and portion control., • Step in to assist during peak service as needed.Team Leadership, • Direct and coordinate line cooks and prep staff during shifts., • Train new team members on station standards and recipes., • Reinforce adherence to recipes, specs, and presentation guidelines., • Provide real-time coaching and performance feedback., • Support positive morale and teamwork in a fast-paced environment.Food Safety & Sanitation, • Enforce food safety, hygiene, and sanitation standards., • Ensure proper food storage, labeling, and rotation (FIFO)., • Monitor line cleanliness and organization throughout shift., • Ensure compliance with local health department requirements.Inventory & Prep Oversight, • Assist with daily prep planning and par levels., • Communicate inventory shortages to management., • Monitor waste and assist with cost control initiatives., • Ensure equipment is used and maintained properly.Administrative Support, • Assist kitchen leadership with scheduling input and shift coverage., • Support opening and closing procedures., • Document issues, quality concerns, or disciplinary matters as needed.Qualifications, • 2+ years kitchen experience, with prior supervisory experience preferred., • Strong knowledge of food safety and sanitation practices., • Ability to lead in high-volume, fast-paced environments., • Strong communication and organizational skills., • Ability to stand for long periods and lift up to 50 lbs., • Flexible availability, including nights, weekends, and holidays.Preferred Skills, • ServSafe certification (or ability to obtain)., • Experience in multi-unit or high-volume restaurant environments., • Strong knife skills and station proficiency.Compensation & Benefits (Optional Section), • Competitive hourly wage or salary (based on experience)., • Overtime eligibility (if non-exempt)., • Paid time off., • Comprehensive benefits package including medical, dental, and vision (if applicable)., • Opportunities for advancement into Kitchen Manager or Executive Chef roles.

Job Description The Maintenance Engineer is responsible for preventive maintenance and repair duties for the property, including but not limited to some basic HVAC, electrical and plumbing tasks, and preventive maintenance projects. Position Responsibilities and Qualifications: Education & Experience: • High School diploma or trade school certification is preferred, and/or equivalent work experience., • Certification preferred: Senior manager and/or other certification as required by franchise., • General knowledge of machines and maintenance and repair using basic hand and power tools preferred., • Physical Demands:, • Long hours sometimes required, including nights and weekends., • Heavy Work - Exerting up to 100 pounds of force occasionally, and /or 50 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects., • Ability to stand for long hours at a time and work in confined areas as necessary., • Ability to move quickly to various areas of the entire property., • Required Competencies, • Must be able to convey information and ideas clearly, both oral and written., • Must work well in stressful, high-pressure situations., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary., • Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests., • 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., • Must be able to prioritize departmental functions to meet due dates and deadlines., • Must be able to work with and understand financial information and data, and basic arithmetic function., • Responsibilities may include any and all of the following:, • Approach all encounters with guests and team members in a friendly, service-oriented manner., • Regular attendance is required in compliance with RCMI standards, as required by scheduling, which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which include a clean, pressed uniform and correct nametag when working., • Comply at all times with RCMI standards and regulations to encourage safe and efficient hotel operations., • Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members., • Assist with completion of the preventative maintenance checklist and completes minor repair work orders such as replacing ceiling tiles, filters, light bulbs, patching vinyl, etc, to maintain the hotel and keep product quality to standard., • Assist in checking electrical systems such as air conditioning controls, television sets, lighting systems and makes minor repairs and/ or replacement., • Assist in checking and makes minor repairs on general plumbing systems and fixtures such as pipe lines, toilets and sinks, kitchen and laundry equipment., • Refurbish furniture and fixtures within guest rooms such as cabinets, tables, chairs, doors, windows and counters. Paint and finish furniture and fixtures in guest rooms, if needed., • Respond quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction., • Perform periodic maintenance on HVAC units to include lubricating motors, replacing motors and filters, cleaning coils, replacing thermostats, compressors and other related components., • Repair leaks; replace damaged fixtures (sinks, commodes, toilet seats, shower heads, soap dishes, faucets, and vanities). Clean out P-traps, aerator/strainers replace caulk and group in bathroom and vanity area. Replace/repair towel racks and towel bars., • Maintain smooth operation of all vanity drawers and replace damaged hardware. Assure that all mirrors and pictures are secure. Repair box spring ticking., • Maintain smooth operation of drapes and curtains. Replace damaged tension pulleys, glides, hooks and pull cords. Keep drapes and curtains properly hooked on traverse rods., • Maintain locks, thresholds, peepsights, signage, and numbers, safety latches, door stops frames and sound tape., • Maintain a quality picture and all TV/Radio functions/controls. Maintain TV remote in proper working order and program movie boxes., • Monitor Fire Alarm and Life Safety systems as necessary, to be fully informed of the system operation and to handle emergencies involving the systems. Have a working knowledge of fire sprinkler and emergency power systems., • Observe energy and utilities usage in the hotel and on the grounds. Look for ways to conserve energy and report any ideas to the Engineering Director., • Clean, lubricate, protect and otherwise maintain all tools and equipment in the hotel. Protect and otherwise maintain your assigned tool pouch and its tools at the discretion of the director., • Be available for any emergencies and act in an engineering capacity to protect guests and team members and preserve the building and its systems during the emergency. Act as quickly and responsibly as possible to return the building to its normal operating status., • Be aware of all existing departmental Job Safety Analysis and to strive to work in an accident-free manner and to create a safe work environment for others. Continuously look for conditions, which may endanger team members and/or guests of the hotel and take immediate action to correct any hazardous conditions found., • Document all work performed and record all parts use and parts needed., • Take equipment readings, meter readings and maintain logs in a legible and orderly manner., • Perform routine repairs and assist Director on major repairs of all hotel equipment, inclusive of, small appliances, kitchen equipment, laundry equipment, boilers, plumbing, pool equipment, HVAC, hand and power tools., • Do property tour during early part of the shift; checking lights in lobby areas and room corridors for proper lighting and temperature., • Check your work orders and maintain status. Finish work orders in the time allotted and inform Director of any missed deadlines., • Check availability on guestrooms for completion of work orders and communicate effectively with Guest Services., • Do closedown routine (i.e. check banquet doors, lights, patio doors and cut off pre-function lights at end of shift.) after each shift as necessary., • Complete all paperwork at the end of shift., • Attend or conduct all training/meetings as required by management., • Perform other duties as requested by management., • Organizational Structure:, • Reports to: Chief Engineer, • Job title also known as: Maintenance Worker, General Engineer, Maintenance Technician.

Job Description JOB DESCRIPTION PROPERTY: Shore Hotel TITLE: Banquet Captain DEPARTMENT: Food & Beverage STATUS: Non-exempt, Part-Time, Regular (Pay Rate: $23.50 hourly) SUPERVISED BY: Director of Food & Beverage, Food & Beverage Manager, and Food & Beverage Supervisor SUPERVISES: Banquet Team Members The Banquet Captain serves as the on-site leader for banquet operations, ensuring the successful execution of events through effective supervision of staff, coordination with culinary and service teams, and delivery of exceptional guest experiences. This role is responsible for overseeing event setup, service, and breakdown in accordance with Banquet Event Orders (BEOs), while maintaining compliance with applicable health, safety, and alcohol service regulations. This role plays a pivotal leadership role in delivering a refined, seamless banquet/dining experience. This role also sets the standard for service excellence, supports front-of-the-house (FOH) food and beverage operations, and ensures every guest receives a professional, personalized guest experience by monitoring service standards, resolving concerns and issues promptly, professionally, and effectively, and supporting team performance. ESSENTIAL DUTIES: • Supervises and trains banquet staff, setting high service standards to ensure quality and productivity during events such as conferences, weddings, among other events., • Partner closely with Sales and Marketing (among other departments), as necessary., • Oversees room set-up (tables, chairs, linens, etc.), food service, and when necessary, operates in a hands-on capacity to ensure that overall service flows smoothly., • Act as a primary contact for clients during events, greeting all guests, addressing guest needs, and resolving complaints immediately to ensure satisfaction., • Reviews BEOs to understand event requirements and communicates with the kitchen, food & beverage management and service staff to ensure accuracy., • Ensures compliance with sanitation guidelines, health regulations and safe alcohol service practices, • Oversee and mentor all staff and conduct pre-shift briefings., • Monitors flow of service and ensures overall cleanliness and compliance with health and safety standards., • Supervises event breakdown, clean the venue, ensures equipment is stored properly and spearhead with the processing of banquet checks., • Mentor and train all Banquet team members., • Serve as floor leader, while guiding and supporting the service team., • Uphold and model service standards and the culture of fine hospitality., • Anticipate guest needs and resolve concerns with discretion and professionalism., • Oversee food presentation, cleanliness, and organization in alignment with banquet and culinary standards., • Stay knowledgeable of hotel policies and procedures and the Team Member Handbook., • Familiarity with all food and beverage offerings, including but not limited to wine, beer, specialty cocktails, and food and beverage pairings., • Ability to evaluate and select among alternative courses of action quickly and accurately., • Ability to work well in stressful, high-pressure situations, including the ability to handle guest complaints and disputes and resolve them to satisfactory results., • Maintain composure and objectivity under pressure., • Effectively handle problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary., • Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need., • Document daily attendance records in compliance with Shore Hotel’s policies and procedures., • Flexibility to work varied schedules, including evenings, weekends and holidays based on business needs., • Assist in the maintenance of liquor inventories, cages and storage rooms., • Understanding of the work schedule based on the hotel’s business needs. ESSENTIAL JOB QUALIFICATIONS & COMPETENCIES: Proven success in the following job competencies: • Honesty; has honest, direct, and factual communication and actions with internal and external customers., • Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things., • Integrity & Loyalty; conducts self with a high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values., • Humble; conducts self and treats all employees with respect, without arrogance, degradation, or coercion; treats all employees with equal, regardless of position/status., • Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas., • Analytical: Highly detail-oriented, proficient with managing, editing, and analyzing large volumes of complex numerical data., • Flexible; considers others' point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays., • Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic interpersonal approach., • Interpersonal: Customer-focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives., • Diversity: Strong commitment to diversity and equality in a company culture., • Communication: Strong communication (verbal and written) and presentation skills., • Multi-Tasking: Ability to operate under pressure in a fast-paced environment; able to deliver effective results, meet tight deadlines, and targets. EXPERIENCE: • Minimum of 3 years of experience in banquet or food service roles, preferably in a hotel or convention environment., • Proven ability to lead, train and motivate team members., • Valid California Food Handler’s card and/or alcoholic beverage service certification (i.e., TIPS or LEAD) is preferred., • Event and banquet experience is a plus., • Wine, beer, and cocktail pairing experience is a plus., • Bar experience is preferred (cocktail, wine and spirits knowledge/experience)., • Excellent verbal, written and interpersonal skills., • Strong front-of-the-house (FOH) presence., • Must consistently have a professional demeanor with all guests and hotel staff., • Ability to multi-task while maintaining composure in a fast-paced and high-volume restaurant environment., • Commitment to a hospitality mindset., • Attention to all details and guest satisfaction. EDUCATION: • A minimum requirement of a High School diploma or GED. WORKING CONDITIONS & PHYSICAL WORK DEMANDS: • Able to sit and work at a computer keyboard as necessary., • Able to stoop, kneel, bend at the waist, and reach on a daily basis., • Able to lift and move up to 30 pounds occasionally., • Regular and reliable attendance is an essential function of this role., • May require overtime based on business needs; all overtime will be compensated in accordance with applicable law (Full-time employees only)., • Ability to stand during shifts, • Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of the job. OTHER: • Other duties as assigned. Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job. COMPANY BENEFITS: • Medical, Dental and Vision Insurance to all eligible employees, • Company-paid life insurance of $25,000 to all eligible employees, • Matching 401K Retirement Savings Plan (up to 5% of the employee's contribution), • Seven paid holidays, • Sick pay when eligible, • Company-paid parking, • Employee Assistance Program (EAP), • Employee Recognition Programs, • Employee Referral Incentive Program, • Transportation allowance, • Dry cleaning services (up to 6 pieces of work clothes per week)

Job Description Position Title: School Nutrition Director Department: System Wide Evaluation Instrument: TKES Pay Grade: Teacher Pay Scale Pay Type: Salaried - Exempt Retirement: TRS Contract Work Year: 240 Days, 8 Hours Per Day Reports to: Superintendent MINIMUM QUALIFICATIONS • Master's degree or above is required in the area of Family and Consumer Science Education, Dietetic Nutrition or a related area., • Must possess or meet qualifications for Georgia Education Certificate in the field of School Nutrition Director., • Certified in Food Safety and Sanitation by a credible source as approved by Georgia Dept. of Education. The primary goal for a School Nutrition Director is to provide high-quality, nutritious meals that support student achievement and health while ensuring financial accountability, regulatory compliance with federal and state guidelines, and efficient, safe operational processes across the district. REPRESENTATIVE DUTIES & RESPONSIBILITIES The Dodge County School Nutrition Director will oversee all aspects of the district Child Nutrition Program (CNP) operation. The job functions include administrating, planning, directing, assessing, implementing, and evaluating the program in order to meet the nutritional and educational needs of children, as they relate to the CNP. DUTIES AND RESPONSIBILITIES: 1. Develops, implements and interprets the aims and objectives of the School Nutrition Program for the administrative staff, school nutrition program personnel, teachers, students, parents, and community., 2. Manages the program in accordance with the "Healthy Free Hunger Kids Free Act.", 3. Provides for in-service training for all School Nutrition Program employees., 4. Assesses and establishes standards of sanitation and safety in all phases of the School Nutrition Program using the Hazard Analysis Critical Control Point (HACCP) plan for sanitation., 5. Supervises the planning of system wide menus based on nutritional adequacy, pupil acceptance, and cost., 6. Monitors the implementation and execution of all corrective actions noted in administrative reviews as required under the free and reduced-price meal policy., 7. Develops specifications and standards for the purchase of all large and small kitchen equipment., 8. Monitors preparation and award of all bids for products and services., 9. Assists in administering accurate accounting procedures and records for proper control and management of money, labor, equipment, and supplies., 10. Assists with the development of the annual budget for Board approval., 11. Monitors and supervises the maintenance of training records of all School Nutrition Program employees., 12. Reviews and approves kitchen blueprints, equipment schedules and specifications for renovations and construction., 13. Serves as a school and community nutrition education resource., 14. Determines pricing of meals, supplemental sales and catered functions., 15. Conducts monthly and "as needed" managers' meetings to ensure consistency of operations across the district., 16. Administers the Summer Feeding Program., 17. Establishes collaborative working relationships with other departments in the District. Manages the development and maintenance of an effective communication and public relations program for customers and stakeholders., 18. Works with principals, architects, and the State Department of Education to identify space and equipment needs for the school nutrition program., 20. Prepares yearly budget and evaluates expenditures/revenues reports to determine financial status and financial needs of the program., 21. Prepares monthly financial reports and evaluates expenditures/revenues to determine the financial status and financial impacts of the program., 22. Manages funds and maintains records in accordance with regulations of Dodge County Board of Education and Georgia Department of Education., 23. Monitors and assists in preparing all reports required for audit and submission for federal and state funding., 24. Coordinates meal accountability procedures, including monitoring, to ensure that each school's free and reduced records are maintained orderly and accurately., 26. Projects usage for USDA-donated foods submits the request to the Georgia Department of Education and supervises the use of USDA-donated foods in the schools., 27. Monitors program management at the school and system levels to ensure that all regulatory functions are met and to improve the delivery of services to students and staff., 28. Makes recommendations for program improvement through yearly administrative reviews and completion of school visitation forms as needed., 29. Continually gathers data from students, staff, and parents to be used to improve the food service program., 30. Evaluates/recommends computer software/hardware as needed to carry out the basic functions of school nutrition services, to improve record keeping and improve efficiency., 32. Supervises the school nutrition staff., 33. Recruits select and places school nutrition personnel., 34. Observes operations on a regular basis to make recommendations for meeting minimum standards., 35. Evaluates school nutrition staff yearly on the appropriate form or as needed and develop employee improvement plans as needed., 36. Recommends termination for any employee after due process is followed and minimum work habits not met., 37. Conducts monthly manager meetings to keep the program on track and provide needed info/training to staff., 38. Develops and implements staffing formula to meet minimum productivity standards of the Georgia Department of Education., 39. Assists in recommended needed updates/changes to school nutrition salary scales., 40. Serves on district-wide committees as requested/needed (staff development, facility, retirement, etc.)., 41. Participates in the monthly board of education meetings regarding school nutrition services progress as needed., 42. Tracks employees (minimum of 12 hours/school year) based on assessed needs as in school nutrition services yearly staff development plan and provides training courses (30-hour training in depth) as requested by the Georgia Department of Education for specific school nutrition positions. Professional Development 43. Represents the school system on appropriate state committees. 44. Attends GDOE school nutrition directors' meetings., 45. Attending conferences sponsored by GDOE and GSFSA to stay current on priority issues affecting the school nutrition program., 46. Reads professional journals to stay abreast of current issues., 47. Participates in appropriate job-related professional organizations., 48. Represents the school system on appropriate state committees. Revised: 2026

Job Description Hospitality Confidential is pleased to present an exciting Kitchen Manager opportunity with a growing, chef-driven restaurant group operating a high-volume, neighborhood-focused concept in Manhattan Beach, California. This role is responsible for overseeing day-to-day kitchen operations while partnering closely with restaurant leadership to maintain exceptional food quality, operational consistency, and team performance in a fast-paced environment. About the Role The Kitchen Manager will serve as the operational leader for all back-of-house functions at a high-volume, chef-driven fast casual restaurant. This is a deeply hands-on role focused on kitchen execution, food quality, staff development, inventory management, and maintaining a seamless relationship between front and back of house operations. This position is ideal for a culinary-focused leader who thrives working alongside the team during service, enjoys mentoring and developing staff, and can balance operational excellence with financial performance. The Kitchen Manager will work closely with restaurant leadership and ownership to uphold brand standards, maintain a positive workplace culture, and support the continued growth of the business. The role requires a strong presence during peak service periods, a calm and professional demeanor under pressure, and a commitment to fostering a collaborative, team-oriented environment. Responsibilities Kitchen & Operational Leadership * Oversee all daily kitchen operations, including opening and closing procedures * Ensure the restaurant is fully prepped, staffed, and ready for service each day * Maintain active involvement during service, supporting the team and ensuring smooth kitchen flow * Step into all positions as needed, including sandwich production, expediting, cashiering, dishwashing, and food running * Oversee successful execution of menu changes, specials, and catering fulfillment * Ensure all food meets company standards for consistency, presentation, and quality * Maintain organization, cleanliness, and FIFO systems throughout all kitchen areas * Coordinate with restaurant leadership to ensure seamless communication between FOH and BOH * Support equipment maintenance and identify operational repair needs proactively Team Development & Leadership * Lead, coach, and develop hourly kitchen staff while fostering a positive workplace culture * Participate in hiring, onboarding, training, and performance management * Provide clear expectations, accountability, and consistent feedback * Help maintain team morale and support retention during periods of growth and transition * Train staff on proper food preparation techniques, urgency, organization, and execution standards * Foster a collaborative “one team” environment between front and back of house operations Financial & Administrative Management * Assist with labor management and scheduling aligned with business needs * Manage inventory, ordering, receiving, and cost controls * Maintain accurate pars and inventory records * Audit employee punches and assist with payroll-related administrative functions * Review operational performance metrics and identify opportunities for improvement * Support profitability goals through labor and cost management initiatives Guest Experience & Standards * Support a high standard of hospitality and guest interaction * Respond to guest feedback and operational issues in real time * Maintain a clean, organized, and welcoming restaurant environment * Ensure consistent execution and quality during high-volume service periods * Support catering operations and large-format orders as needed Health, Safety & Compliance * Ensure strict adherence to all food safety, sanitation, and health regulations * Train staff on proper safety procedures and equipment usage * Maintain a safe, secure, and healthy working environment * Ensure compliance with labor laws, meal and rest break policies, and workplace procedures Qualifications / Requirements * 4+ years of experience as a Kitchen Manager or similar culinary leadership role * Experience in high-volume, quality-driven restaurant concepts preferred * Strong culinary and kitchen operations background * Hands-on leadership style with a willingness to work alongside the team during service * Experience managing labor, inventory, ordering, and cost controls * Ability to remain calm and professional under pressure * Strong communication, organization, and problem-solving skills * Experience with restaurant systems such as POS and scheduling/payroll platforms preferred * Ability to lead teams, maintain accountability, and foster a positive culture * Must be available to work evenings, weekends, and peak business hours * Typical schedule is approximately 50 hours per week, 5 days on-site * Bread production or baking experience is a plus, but not required Compensation & Benefits * Base Salary Range: $72,000–$75,000 (flexible based on experience) * $350 monthly health stipend * $100/month cell phone reimbursement * Full dining comp at restaurant locations * Reserved parking * 10 days paid vacation * 401(k) eligibility after 1 year (no employer match) * Standard California sick time policy Equal Employment Opportunity Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposition, or any other characteristic protected by applicable law.

Job Description WelbeHealth PACE helps seniors stay in their homes and communities by providing comprehensive medical care and community-based services. We believe in going the extra mile and aim to make a genuine difference in our participants' lives. The Registered Dietitian works in close collaboration with the interdisciplinary team (IDT) to develop and implement the WelbeHealth nutrition services program. In addition to delivering nutrition services, including conducting assessments and providing counseling to participants, the Registered Dietitian functions as a liaison between WelbeHealth and the food and supplement service providers, develops menus, and ensures compliance with all regulations pertaining to the kitchen and meal service delivery. This role is different because the Registered Dietitian at WelbeHealth: • Get to see the direct impact of their work, supporting and educating participants throughout their care journey, not just in isolated appointments, • Medical insurance coverage (Medical, Dental, Vision), • Work/life balance - We mean it! 17 days of personal time off (PTO), 12 holidays observed annually, and 6 sick days, • 401K savings + match, • Comprehensive compensation package including base pay and bonus, • Conduct nutrition assessments to determine participant needs, preferences, and goals, • Actively participate in IDT meetings to develop participant care plans, • Deliver and document nutrition interventions in accordance with physician orders or as agreed upon in participant care plans, including but not limited to implementing specific diets and providing nutrition counseling to participants and their families, • Oversee menu planning and meal delivery programs to ensure that all safety and regulatory requirements are met, and that participants receive meals according to specified diets, • Manage the nutrition staff, including hiring, training, overseeing, and mentoring, • Registered Dietitian with at least two (2) years of experience directing nutrition services in a healthcare setting, • Current Basic Life Support (BLS) and First Aid certification required, • Excellent leadership, organization, and communication skills in settings with seniors, their families, and IDT members Evita DanzerProgram Manager, Provider RecruitmentCell: (917) 336-1684 OR Compensation consists of base salary plus bonus. WelbeHealth offers a competitive total rewards package that includes a 401(k) match, comprehensive healthcare coverage, and a broad range of additional benefits. Actual compensation will be determined based on experience and relevant qualifications. Compensation Offering$85,259—$104,956 USD COVID-19 Vaccination Policy At WelbeHealth, our mission is to unlock the full potential of our vulnerable seniors. In this spirit, please note that we have a vaccination policy for all our employees and proof of vaccination, or a vaccine declination form will be required prior to employment. WelbeHealth maintains required infection control and PPE standards and has requirements relevant to all team members regarding vaccinations. Our Commitment to Diversity, Equity and Inclusion At WelbeHealth, we embrace and cherish the diversity of our team members, and we're committed to building a culture of inclusion and belonging. We're proud to be an equal opportunity employer. People seeking employment at WelbeHealth are considered without regard to race, color, religion, sex, gender, gender identity, gender expression, sexual orientation, marital or veteran status, age, national origin, ancestry, citizenship, physical or mental disability, medical condition, genetic information or characteristics (or those of a family member), pregnancy or other status protected by applicable law. Beware of Scams Please ensure your application is being submitted through a WelbeHealth sponsored site only. Our emails will come from @welbehealth.com email addresses. You will never be asked to purchase your own employment equipment. You can report suspected scam activity to

Job DescriptionBenefits: • Opportunity for Growth, • Dynamic Environment, • Team Member Discount, • Flexible schedule, • Competitive salary, • Dental insurance, • Employee discounts, • Free uniforms, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development RESPONSIBILITIES Manages the operation of the sports bar, conducting effective zone management every hour throughout each shift Provides support to team members and managers and adds energy to each area of the sports bar Interviews, hires, onboards, trains, develops and retains team members, with specific responsibility for HOH staffing Diligently follows and enforces food and general safety requirements and models behavior that protects them and others Coaches team member and shift manager behaviors and makes recommendations for the counseling, discipline and termination of team members Responsible for overall speed of service and ticket time tracking Interacts with guests in the dining room and the bar, makes personal connections and seeks specific feedback about their experience Manages the HOH execution (service, safety and efficiency) as well as the overall HOH financial and labor performance: Food Cost of Sales and variances Oversees effective and efficient ABLM scheduling of labor for HOH Reviews and analyzes overall inventory and ordering levels Responsible for Overall Satisfaction (OSAT), Market Force and other guest feedback metrics related to HOH service Maintains HOH organization, food storage standards, food safety measures and cleanliness standards Responsible for the management of cost of goods sold (COGS) related costs for the HOH Ensures the execution of training programs and ensures compliance for direct reports on all training and certification requirements Handles team members complaints or concerns by actively listening, involving the necessary individuals, investigating and resolving where appropriate Ensures compliance with all local, state and federal laws Assists with all activation rollouts and introductions of new products, tools and services Creates and executes strategic plans for HOH based off feedback reports Supports GM with Certified Trainer selections in area of responsibility and training program execution Conducts pre and post shift meetings Completes all manager tools on time and with integrity Manages the balance of labor hours and service efficiency during their shift to meet labor guidelines (ABLM) without sacrificing guest service Interviews, hires, onboards, trains, develops and retains team members, with specific responsibility for HOH staffing Conducts scheduled performance appraisals for direct reports Stays current on all federal, state, local and company required training and certifications, such as responsible alcohol service and food safety Other duties as assigned KNOWLEDGE/SKILLS General knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures and computer operations Strong people management and communication and interpersonal skills Superior guest service and hospitality skills Skill in time management and organization with attention to detail Self-motivated and a passion for teaching others Ability to read and comprehend written materials and perform basic to intermediate mathematical computations Ability to maintain a high degree of pace and intensity for an extended period of time BUFFALO WILD WINGS CULTURE The physical demands for this position require the individual to sit, stand, bend, lift up to 50 pounds, and move intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Buffalo Wild Wings reserves the right to add or delete duties and responsibilities at the discretion of Buffalo Wild Wings or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Requirements: • General knowledge of labor laws, health codes, safe food handling and sanitation,, • Strong people management and communication and interpersonal skills, • Superior guest service and hospitality skills, • Skill in time management and organization with attention to detail, • Self-motivated and a passion for teaching others, • Minimum 1 year of restaurant/bar experience in a leadership roleCompany Information You are applying for work with a franchisee of Buffalo Wild Wings not Buffalo Wild Wings International, Inc. Any information you submit will be provided solely to the franchisee. If hired, the franchisee, SC Wings, LLC will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees.

Job Description ABOUT THE COMPANY Founded in 1888, Lee Kum Kee, a Hong Kong-based global food company, specializes in creating condiments and sauces that promote Chinese cuisine worldwide. With more than 200 products to choose from, Lee Kum Kee takes the mystery out of cooking authentic and delicious Asian foods in the comfort of your kitchen. Lee Kum Kee is committed to providing authentic and innovative condiments and sauces featuring the highest quality ingredients. Armed with a unique management culture, stringent quality control, superb and innovative products, coupled with the century-long brand reputation, Lee Kum Kee has achieved unanimous recognition and won numerous prestigious awards. BENEFITS • Medical, dental, life insurance covered by the company, • 401(k) retirement plan with company match ESSENTIAL FUNCTIONS Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Assist the Production Manager in supervising the operation of the Production Function., • Coordinate with Engineering, Warehouse, QC Department during daily operation., • Lead the multi teams such as Processing Team, Filling Team, CIP Team, and Sanitation Team properly to fulfill the production schedule and sanitation requirement in each shift, • Monitor and arrange daily operations to fulfill production schedule and sanitation requirement (GMP/SSOP/HACCP)., • Ensure shift operations align with company quality / safety standard and all related procedures / instructions / preset parameters are followed, such as GMP, HACCP and OSHA safety regulation ., • Provide GMP & trainings to the operators, insure proper employees’ time & attendance process/records, review the daily production reports, and generate and interpret production reports., • Drive change and implement continuous improvement initiatives to meet KPI’s and specific goals., • Apply Lean/Six Sigma principals and participate/support continuous improvement initiatives to ensure operation excellence., • May operate HMI and other digit device for processing control and report system., • May act as the backup of the department manager when he/she is absent., • Other duties may be assigned. COMPETENCIES • Problem Solving, • Action Oriented, • Planning & Organizing, • Customer Focus, • Self-Development SUPERVISORY RESPONSIBILITIES Supervises daily production operations. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each major responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the major responsibilities. • EDUCATION, SKILLS and EXPERIENCE, • Associate's degree (A.A. or A.S.) from two-year college or technical school in Engineering or related discipline is required, or equivalent combination of education and experience; Bachelor’s degree (B.S. or B.A.) is highly preferred., • A minimum of 3 years of related work experience in a supervisory role in a food manufacturing industry is required., • Experienced in lean/six-sigma and able to partner with the leadership team to drive change and implement continuous improvement initiatives., • Must be self-motivated & result oriented; eager to take challenges and accomplish goals on time., • Good interpersonal and supervisory skills to build effective teams to drive results., • Good verbal and written communication skills including but not limited writing routine/ad hoc reports and correspondence, read & interpret documents such as safety rules, operation & maintenance instructions and procedure manuals., • Ability to apply time management skills and common sense to carry out instructions furnished in written, oral, or diagram form., • Be able to speak or present materials in public or group meetings in front of different level of audience., • Must be able to resolve with problems involving several concrete variables in standardized situations by utilizing analytical, logical, critical thinking and root cause analysis skills., • Ability to read and comprehend equipment manuals and electrical diagrams for set-up control loops., • Computer literate and familiar with MS Office Suite (Word, Excel, Outlook, PowerPoint)., • LANGUAGE SKILLS, • Bilingual in English/Chinese or English/Spanish is highly preferred., • MATHEMATICAL SKILLS, • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals., • Ideal candidate must compute rates, ratios, and percentages and draw and interpret bar graphs., • While performing the duties of this job, the employee is regularly required to stand; use hands or fingers to handle or feel; reach with hands and arms; walk, climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell., • The employee must frequently lift and/or move up to 50 pounds., • Specific vision ability is required, including close and distance vision, color vision, peripheral vision, depth perception, and ability to adjust and stay focus., • While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; fumes or airborne particles; cleaning chemicals or acids, and vibration., • Able to work in shift and overtime It is Lee Kum Kee’s policy to seek and employ the most qualified persons in all jobs in a manner which will ensure equal employment opportunity as well as administer personnel actions in a manner as to not discriminate against any person on the basis of race, color, religion, national origin, age, sex, sexual orientation, disability or protected veteran status. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 5pm-1:30am 7:30pm-4am

Job Description Company Overview: At Luminarias, we pride ourselves on offering a unique dining experience that combines delicious cuisine with breathtaking views. As a Sous Chef, you will play a crucial role in creating an unforgettable atmosphere for our guests. Your friendly demeanor, attention to detail, and genuine passion for hospitality will contribute to the overall success of our restaurant. Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Collaborate with the Executive Chef to create new dishes and seasonal menus., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 45 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job DescriptionDescription: JOB SUMMARY: Reporting to the Senior Director of Food Operations and Sales (hereafter Senior Director), this position is responsible for all purchasing and inventory management in the commercial kitchen. This position works with vendors, places orders, tracks delivery and reconciles invoices for all kitchen operation purchases, runs pull sheets to ensure each cooking area receives from the warehouse the ingredients needed for the menu produced daily. Also works with cook/chill and customers to ensure on-time delivery of finished products. The Purchasing Coordinator ensures that proper sanitation standards and requirements are met and ensures procedural compliance, which supports workplace safety and regulatory requirements for commercial customers. ESSENTIAL DUTIES AND RESPONSIBILITIES: 1. Purchases goods of approximately $3-5 million annually for kitchen operations., 2. Meet budgets for raw food, meal supplies and any other supplies required in the production and delivery of the meals or other food products. 3. Develop orders based on the menus. Train and learn how to run the pull sheets two weeks in advance to determine the orders. Verify the pull sheets are correct. If incorrect, determine the correction, change the recipe and/or the pull sheet and document the correction, attach the correction to the incorrect pull sheet, sign and give the paperwork to the Senior Director or to the individual she assigns to make the corrections in Computrition. Once the corrections are inputted, run the pull sheets again, verify the correction and then place the order. Only use cook’s estimated needs as a verification that the orders are correct. 4. Train and learn how to place all orders through Computrition and provide the order details to Receiving., 5. Ensure orders meet the vendor’s requirements to get the maximum discount when possible., 6. Work with the Senior Director to ensure food costs remain within the established budgets., 7. Monthly, identify the items that are slow moving or have expired. Report to the Senior Director the items identified. Suggest utilization of the items if possible. 8. Verify receipts with warehouse daily to identify shortages, quality issues, or substitutions. Follow up with vendors on issues. All substitutions must be reported to accounting. 9. Run the pull reports for all menus for production 3 to 4 days in advance of production and verify that inventory is in-house. Communicate all shortages or substitution issues immediately to the Senior Director and the Production Manager. 10. Coordinate the purchase, customer service requirements and menu planning for the Second Harvest School Lunch program and any other accounts assigned. 11. Negotiate with vendors for goods and services, negotiating the best possible price and service guarantee., 12. Prepare reports and ensure that they are on time and delivered to the proper departments., 13. Assist in resolving questions and providing customer service for all commercial clients., 14. Assist in the development of menus in conjunction with the registered dietitian for programs that require a dietitian’s approval or input. 15. Ensure cost of the menus meet the budget plus the nutritional requirements or other requirements based on the program. 16. Ensure all food safety standards are followed, including following all the requirements of all programs (dietary requirements, allergies, goals to grow the account, menu development, etc.) 17. Ensure food for commercial clients adheres to all food safety and HACCP principles., 18. Keep the Senior Director and the Production Manager informed of any issues and/or changes at all times., 19. Cross-train personnel as backup to the Purchasing function., 20. Complete additional duties and responsibilities as required. EDUCATION, EXPERIENCE AND QUALIFICATIONS: • Associate’s Degree or one to three years’ purchasing experience in large volume food facility. Other combination of formal education and experience will be considered., • Must successfully complete ServSafe Certification with a minimum score of 75 points within the first 90 days of employment., • Must have demonstrated competency in computer applications, including Computrition and Microsoft Office Suite (Word, Excel, and PowerPoint)., • Excellent written, oral communication skills, and business acumen. Requirements: PHYSICAL JOB REQUIREMENTS: • Constantly remains in a stationary position and traverses locations., • Constantly operates equipment, computers, or tools., • Constantly extends body, arms or hands as needed to perform essential duties and responsibilities., • Occasionally ascends/descends and positions self as needed to complete essential duties and responsibilities., • Constantly speaks, communicates, interprets or exchanges information accurately., • Constantly perceives objects over moderate or long distances, with or without accommodation., • Constantly distinguishes differences or similarities in intensity or quality of odors when preparing meals for program participants., • Frequently moves, transports, and positions objects weighing up to 50 pounds.

Job DescriptionBenefits: • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off About ARC If you are passionate about making a difference in peoples lives, join our program serving adults with developmental disabilities. Serving the community in North Hollywood for over 50 years, ARC provides a rewarding employment opportunity to work with our terrific team and amazing clients as they grow in independence and strive to meet their full potential as community members. Visit us at to see more about who we are and what we do! Various shift options available! Hiring immediately for- • Mon-Fri 8a-4p or 9a-5p (Day Program)Job Objective, • Residential- As a Direct Support Professional, youll ensure the health, safety, support, care, and services of the residents at our newly opened Adult Residential Facility with memory care for adults with intellectual and developmental disabilities- the first of its kind in LA County! What Youll Do (Nature & Scope) • Provide compassionate supervision, instruction, and assistancealways with personalized care and empathy., • Prioritize safety while responding to participants needs with respect., • Use People First Language in all interactions with residents, families, staff, and visitors., • Maintain appropriate physical and emotional boundaries with clients, families, and staff., • Support daily living activities: bathing, grooming, dressing, eating, and toileting., • Engage residents through conversation, companionship, and meaningful activities., • Promote independence and preserve dignity in every interaction., • Help prepare meals., • Perform housekeeping duties to keep living spaces clean and comfortable., • Report unusual incidents or behaviors promptly to a manager., • Administer medications as outlined and for which you are trained., • Keep the environment safe and hazard-free., • Provide supervision, instruction, and assistance as required by each Individual Program Plan (IPP) or manager direction., • Supervise and participate in individual and group outings., • Drive residents to and from appointments and outings as assigned., • Attend staff meetings and complete required trainings., • Perform other duties as assigned.Education, Skills & Abilities, • High school diploma or GED equivalent., • Basic computer literacy (MS Word; able to send/receive emails)., • Current or obtainable CPR/First Aid certification., • Dependable: arrive on time and work through the end of shift., • Follow directions from a supervisor and accept training guidelines., • Work effectively and efficiently with co-workers; clear verbal and written communication., • Receptive to constructive feedback and able to apply it., • Able to remain free of conflicts of interestor report them promptly., • Must avoid complications with outside agencies (e.g., IHSS or other care organizations)., • Valid California drivers license with a clean driving record., • Able to pass state and federal background checks and Live Scan fingerprinting.Working Conditions, • Primarily works in a home setting., • Regular work around kitchen equipment (sharp knives, hot stoves, hot/cold utensils)., • Meal preparation includes contact with meat, poultry, and other food products., • Physical demands include sitting, walking, standing, bending, twisting, stooping, kneeling, and crouching., • Possible contact with bodily fluids; potential exposure to bloodborne pathogens., • Frequent lifting up to 50 lbs is required., • May drive a company vehicle in busy traffic and during inclement weather., • Work hours may vary based on coverage needs.Ready to make a difference? Apply and help us champion dignity, independence, and joyone person at a time.

Job DescriptionAbout SuperOrdinary At SuperOrdinary, we're the driving force behind the global success of today's most exciting consumer brands. We're not just an agency; we're a dynamic growth partner and marketplace expert, connecting brands like Disney, H&M, Laneige, Touchland, Glow Recipe, and Peter Thomas Roth with creators and consumers worldwide. Our team of e-commerce and social commerce gurus empowers brands to build influence, scale their global sales channels, and forge meaningful connections. We're at the forefront of the social commerce revolution, with a proven track record of explosive growth for brands on TikTok Shop and other innovative platforms. harnessing the power of short video, livestreaming to create engaging shopping experiences that seamlessly integrate e-commerce and entertainment. Role Overview The Social Commerce Specialist / Manager is responsible for day-to-day execution across social commerce channels, working closely with the Brand Lead to drive brand growth. This role is intentionally flexible, allowing individuals to lean more analytical/operational or more creative and creator-focused based on their strengths, while maintaining full ownership and accountability for execution. This role may be leveled at the Specialist or Manager level depending on experience, scope, and demonstrated ownership. Key Responsibilities • Execute Social Commerce Campaigns: Own day-to-day execution across the TikTok Shop backend, including campaign setup, shop management and monitoring, product setup, sampling workflows in-system, content tracking, and GMV delivery., • Drive Creator & Affiliate Operations: Manage creator outreach and communication, maintain ongoing creator relationships, and coordinate affiliate and paid collaboration programs from sourcing, briefing through posting., • Analyze Performance & Optimize: Track key metrics (GMV, traffic, conversion, CTR, CTOR, content volume, etc.), conduct funnel analysis, and surface insights to improve performance., • Support Brand Growth Initiatives: Executing assortment launches, promotions, pricing updates, and campaign registrations in close collaboration with the Brand Lead., • Coordinate Cross-Functionally: Work with ads, creative, operations, and external partners to ensure smooth execution and alignment across initiatives., • Own Reporting & Documentation: Maintain accurate performance reporting, trackers, and internal documentation; support weekly and monthly reporting for internal teams and brand partners., • Maintain Operational Excellence: Help monitor inventory status, shop health, product listings, and campaign readiness; proactively flag risks or issues., • Relevant Experience: 1–3+ years of experience in social commerce, affiliate marketing, influencer marketing, e-commerce operations, or digital marketing (level based on scope and ownership)., • Platform Familiarity: Hands-on experience with TikTok Shop strongly preferred; experience with other platforms (Amazon, Shopify, DTC, marketplaces) is a plus., • Strong Analytical Skills: Comfortable working with performance data, spreadsheets, and dashboards; able to translate data into actionable insights., • Operational Rigor: Highly organized with strong attention to detail; able to manage multiple brands, campaigns, and timelines simultaneously., • Creator Ecosystem Knowledge: Understanding of creator workflows, affiliate mechanics, and content-driven commerce dynamics., • Clear Communicator: Strong written and verbal communication skills; able to coordinate effectively with internal teams, creators, and brand partners., • Execution-Oriented Mindset: Proactive, resourceful, and comfortable operating in a fast-paced, evolving environment., • Growth potential! Our business is rapidly expanding and so are your opportunities., • Competitive Full-Time Salary (70-90k) based on years of experience and skillset with a performance-based annual bonus., • Time Off & Flexibility: Enjoy Flexible PTO, paid holidays, and paid sick leave., • Retirement Savings: Secure your future with a 401K plan., • Comprehensive Benefits: Outstanding medical, dental, and vision insurance to support your well-being., • Hybrid Work Environment: Balance collaboration and flexibility with a 3-day in-office (Beverly Hills, CA) and 2-day remote schedule. Powered by JazzHR 5yJbNffja8

Job DescriptionDescription: Essential Duties and Responsibilities The essential functions include, but are not limited to the following: · Follow general safety and sanitation procedures and standards. · Wash bakery and restaurant containers, utensils, pots, and pans. · Must notify supervisor or manager anytime tool/machine breaks and requires repair or replacement. · Perform other duties as assigned. Minimum Qualifications (Knowledge, Skills, and Abilities) · California Food Handlers card is required for all food service employees who prepare, store, and serve food. · A willingness to work mornings, evenings, weekends, and holidays as required. · Good organizational skills, ability to prioritize and work effectively within a sometimes-pressurized environment. · Bilingual-English/Spanish skills helpful, but not required. · Ability to read chemical labels, safety documents, and other work-related documents. Requirements: While performing the duties of this job, the employee is regularly required to talk or listen. The employee is required to walk and stand during the shift, continuous use of hands and arms to reach; bend, kneel, and crouch. The employee frequently lifts/ and or moves racks and other utensils, weighing up to 50 pounds. The employee occasionally lifts and empties trashcans weighing up to 75 pounds, with assistance. Specific sensory abilities required by this job include sight and hearing. While performing the duties of this job, the employee is required to handle tools and bakery/kitchen equipment and is exposed to moving mechanical parts, airborne particles, and hazardous materials. The noise level in the work environment is usually moderate to high.

Job DescriptionCompany Description Background Since 1976, St. Joseph Center has been meeting the needs of low-income and homeless individuals and families in Venice, Santa Monica, Mar Vista, and surrounding communities. The Center is a 501(c)(3) nonprofit community organization that assists people without regard for religious affiliation or lack thereof through comprehensive case management and integrated social service programs. The Center enjoys broad-based community support as well as a sponsored relationship with its founders, the Sisters of St. Joseph of Carondelet. St. Joseph Center serves approximately 6,000 individuals annually. Brief Description of Principal Activities Multifaceted intervention, prevention, and education services are carried out at four sites on the Westside of Los Angeles. St. Joseph Center’s integrated programs provide clients with concentrated and coordinated access to services according to the nature of their needs. Job Description Job Summary The Program Coordinator supports and coordinates day-to-day operations of Bread & Roses Food Services including the Bread & Roses Training Kitchen, Bread & Roses Catering and Bread & Roses Café. The coordinator provides administrative and operational support to ensure excellent service and optimal program delivery. The Program Coordinator’s key areas of responsibility include: • Support B&R Training Kitchen Program Manager with duties associated with scheduling, organizing, operating classes, guest chefs, and events, including recommending vendors for services, overseeing the production and distribution of materials, coordinating logistics, and serving as liaison with internal and external vendors., • Support administrative functions for Bread & Roses Café program. Create documentation, reports, forms to streamline admin for program. Ensure documentation of daily meal service data., • Act as coordinator and administrator for Bread & Roses Catering. Support admin catering functions – invoicing, quotes, communication with catering clients., • Ensure the cleanliness and upkeep of kitchen, storage areas, and fridges. Coordinate periodic deep cleaning of the kitchen and storage areas., • Draft and/or generate routine communications; coordinate production (formatting, copying, etc.) and dissemination of documents, such as presentations, course handouts, reports, brochures, etc., • Work with the Chef’s to track, monitor and re-order inventory of food, kitchen supplies and equipment. Plan, order and submit timely purchase requests of kitchen staples to procurement staff., • Support preparations for food services including procuring food, supplies, materials and equipment for classes. Work within budget, keeping track of food costs, achieving financial target goals as it relates to the kitchen., • Assists in maintenance and oversight of course and student attendance documentation, academic materials, records on student population, and follow up with students with failed or incomplete assignments., • Ensures that internal and external catering events are coordinated efficiently and effectively and to the highest standard of excellence., • Along with Program Managers, proactively identifies partner agencies, especially those serving low-income individuals and families; establish and maintain positive working relationships with those agencies to recruit participants., • Assists Program Manager in conducting information sessions and vocational student interviews. Supports administration of recruitment process for Vocational Training Kitchen., • Maintain relationships with local vendors & restaurant managers to pursue food donations, employment and internship opportunities for students and graduates., • Plan and facilitate social activities within the community and the program., • Work with Program Manager to complete comprehensive vocational assessments, utilizing aptitude, interest and other assessment tools., • Assists Program Instructor in assessing student skills, and places students in appropriate externship locations. Documents skill set for each student and keeps record of student performance., • Participates in the selection process of students to be placed at various externship sites., • Supports evaluation of student progress at externship sites., • Coordinates externships and other job development activities for students., • Maintain ongoing communication with students, externship site representatives, and alumni., • Assists with training students to prepare them for food service occupations., • In the absence of culinary staff and volunteers, teaches portions of the courses when necessary., • Works with program staff to develop and modify curriculum as needed to individualize training and improve student retention. Assists with development of instructional materials for the class., • Assists students in transitioning to new job or work-site. Conducts employment follow-ups with alumni. Knowledge, Skills & Abilities: • Able to demonstrate respect and sensitivity towards a diverse population., • Strong organizational skills, attention to detail, and the ability to prioritize and multi-task., • Must be able to teach and or facilitate life and job skills classes. Skill in teaching techniques for different learning modes., • Knowledge of food service operation (includes profit/loss, budget preparation, revenue data monitoring, vendor contract and food preparation), • Knowledge of basic counseling and behavior management techniques., • Demonstrated success in following through and completing routine tasks., • Excellent customer service, interpersonal, verbal and written communication skills., • Ability to create positive working relationships in a team environment with a diverse group of people and volunteers, • Ability to anticipate project needs, discern work priorities, and meet deadlines with minimum supervision., • Able to work occasional evenings and weekends., • Previous experience in program coordination and knowledge of vocational community resources desired., • Administrative experience in business or social service programs is a plus., • 2+ years of experience in education, management, food services or related fields., • Must possess and maintain CPR and First-Aide certification., • Access to reliable transportation. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, sit, walk, stoop, talk, hear, reach above and below shoulders; use hand and finger dexterity, keyboarding and making and receiving telephone calls. The employee may be required on occasion to lift and or carry up to 20 lbs. Additional Information Status: Half-Time/Non-Exempt Pay Range: $20.50 - $22.66/hourly Employment with St. Joseph Center is contingent on completion of satisfactory background check. For consideration, please submit cover letter and resume. St. Joseph Center is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to their race, color, religion, sex, national origin, disability, or status as a protected veteran. All applicants for employment are invited to voluntarily self-identify their gender, race, ethnicity, and veteran status, by completing the EEO Information. Providing your EEO Information is voluntary and refusal to self-identify will not subject applicants to any adverse treatment. Similarly, applicants who do self-identify will not be subject to any adverse treatment based on the information they provide. St. Joseph center invites you to review the current "EEO is The Law" poster as part of the application process. A link to the current poster is located here.

Job DescriptionCompany Description JUSTIN Vineyards & Winery is more than a beautiful place to drink exceptional wine. It’s a unique viticultural microclimate. It’s a one-MICHELIN-starred restaurant. It’s a Forbes 5-Star and Five Diamonds by AAA hospitality experience. It's world-class accomodations at the JUST INN. It’s tasting rooms at the vineyard and in downtown Paso Robles. And it's the perfect place to take your hospitality career to new heights. Looking to grow your culinary career at an award-winning restaurant on California’s beautiful Central Coast? The Restaurant at JUSTIN offers a seasonally driven tasting menu experience, featuring ingredients sourced from our 26-acre farmstead and local purveyors. With dinner service four nights a week (Thursday–Sunday), our culinary program highlights the flavors of the Central Coast, creating a memorable, world-class guest experience. We are seeking an experienced, hands-on Junior Sous Chef to support dinner service and contribute to the training and development of our kitchen team. In this role, you will partner closely with the Chef de Cuisine to support day-to-day culinary operations, including service execution and special events. This position requires a strong on-the-floor presence, working directly alongside the team to ensure quality, consistency, and efficiency in every dish, in alignment with Michelin- and Forbes-level standards. This full-time position is based at the JUSTIN Estate: 11680 Chimney Rock Road, Paso Robles, CA. This position requires weekend availability and the ability to work late nights. Job Description • Maintain and execute exceptional food quality and consistency in alignment with Executive Chef standards, Forbes guidelines, and Michelin-level expectations, • Oversee daily prep, station setup, and service execution, ensuring readiness and adherence to the highest culinary standards, • Lead and support kitchen operations by working across all stations, ensuring smooth, efficient service during dinner and events, • Train, mentor, and support kitchen staff, fostering accountability, development, and high performance, • Collaborate with culinary leadership to develop seasonal menus, contribute creative ideas, and support special events and programming, • Supports the Chef de Cuisine and Dishwashing team to maintain strict health, safety, and sanitation standards, ensuring proper use of equipment and a clean, organized kitchen environment, • Support inventory management, ordering, and cost control, ensuring proper storage, minimal waste, and operational efficiency, • Partner with the Farmstead team to source and utilize fresh, seasonal ingredients, • Ensure organization and cleanliness of walk-ins, dry storage, and all kitchen areas, • Collaborate with front-of-house leadership to maintain a cohesive guest experience, • Support operations across the Estate including lunch, dinner, events, and production as neededQualifications, • 2+ years of fine dining culinary experience in an upscale, fast-paced environment, • Previous experience in a MICHELIN-rated, James Beard-recognized or Forbes-rated establishment preferred, • Proven experience training and mentoring kitchen staff, • ServSafe certified (or ability to obtain upon hire), • Proficiency in menu development, cost control, and inventory management, • Culinary degree preferred, • Exposure to wine-focused culinary programs preferred, • A genuine passion for culinary excellence and creating memorable guest experiences, • Ability to perform under pressure while maintaining composure, attention to detail, and emotional intelligence, • Strong organizational skills with a solution-oriented mindset, • Ability to manage multiple priorities independently in a fast-paced environment Additional Information • Thriving Wellness Community: Access to top-notch medical coverage comprehensive vision and dental plans, and a 401k with match eligibility to secure your financial future and including:, • 24/7 online physician consultations, • virtual mental health resources, • life coaching, • engaging employee community groups, • cash rewards for healthy habits and fitness reimbursements, • library of on-demand fitness videos, • Career Advancement Opportunities: Unlock your potential with clear paths for career progression and internal mobility across our diverse family of brands and business units., • Focused Learning and Development: Grow as a leader with our dedicated Learning and Organizational Development department, offering extensive resources like People Manager and leadership training, webinars, and eLearning courses., • Empowering Mentorship Program: Connect with colleagues through our company-wide mentorship program to share goals, overcome challenges, and drive your career forward., • Continuous Improvement Training: Participate in training that empowers all employees to learn and implement concepts that drive significant, positive change in the workplace., • Building a Healthy Society: To date, our co-Founders Lynda and Stewart Resnick, through their foundations and The Wonderful Company, have invested more than $2.5 billion in education, health and wellness, community development, and sustainability initiatives across California’s Central Valley, Fiji, and the world. In 2025, Wonderful ranked as #1 in PEOPLE’s “100 Companies That Care” list and was named one of Fortune magazine’s 100 Best Companies to Work For. To learn more about our corporate social responsibility efforts, visit csr.wonderful.com. The Wonderful Company is an Equality Opportunity Employer that provides opportunities for advancement. We are committed to creating a diverse workforce that embodies a deep culture of acceptance, equity, and inclusion. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories. #LI-ML1 EEO is the law - click here for more information

Job Description Honeybird in La Canada Flintridge is looking for a kitchen manager to join our strong team. We are located on 714 Foothill Blvd. Our ideal candidate is self-driven, punctual, and reliable. Responsibilities • Train and develop cooks to company standards, • Maintain and develop menus in accordance with business needs, • Anticipate ingredient needs and arrange re-stock accordingly, • Ensure a productive kitchen flow that upholds business standards Qualifications • Experience working as a km or akm, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Description The Sr. Cook prepares, seasons, and cooks food for patients, staff, visitors, and special events in a high-volume healthcare setting. Working under the general supervision of the Executive Chef, Sr. Manager, Principal Cook, and leadership team, this role follows daily production assignments and ensures all food meets established quality, safety, and service standards. The Sr. Cook supports efficient kitchen operations and helps maintain consistency across all meal services. Effective 06/22/2025, employees represented by the AFSCME Union will receive a minimum wage of $25. Qualifications * Skill in reading and comprehending standard English text such as departmental policy and procedures, memos, HACCP and JCAHO policies, etc. * Skill in speaking and communicating well in English to interact with accuracy and ease with both internal and external customers. * Ability to establish and maintain cooperative working relationships with other staff members, subordinates, and/or superiors. * Skill in working independently and following through on assignments with minimal direction. * Skill in performing a variety of duties often changing priorities to appropriately handle diverse situations. * Knowledge of University, Hospital, and Departmental policies and procedures as outlined by Human Resources. * Knowledge of and adherence to all policies about sanitation and safety issues as outlined by JCAHO and HACCP standards. * Ability to stand, bend, walk, reach, lift, push, and pull for prolonged periods in hot or cold areas. * Ability to lift, push, or pull 50+ lbs. * Ability to use strong cleaning solutions.

Job Description SCOPE AND PURPOSE: Douglas Emmett is seeking a dynamic, customer service oriented Administrative Assistant. This position is an introduction to a career in commercial property management. Douglas Emmett offers ample growth opportunities and the anticipated career progression for this Administrative Assistant would be to Assistant Property Manager. RESPONSIBILITES: · Administrative support to the Property Manager by handling Office of the Building operations. · Greet visitors to the office and answer incoming calls to the management office. · Prepare tenant rent statements, code payments for deposit and contact tenants if payments not received timely. · Responsible for running monthly reports including leasing report, stacking plan, deal list, tenant contact list, emergency contact list and delinquency report for Property Managers review and approval. · Dispatch engineering to handle tenant service requests and confirm timely completion of work through online portal. · Order office and kitchen supplies. · Assist in coordinating tenant welcome gifts and tenant events. · Special projects as assigned by Property Manager. QUALIFICATIONS: · 2+ years of customer service or administrative experience. · Strong written and verbal communication skills. · Ability to exercise good judgment and professional demeanor when interacting with building management, tenants and vendors. · Ability to work well under pressure, prioritize multiple tasks and consistently produce high-quality accurate work. · Projects a professional image by meeting Douglas Emmett dress code standards. · Can perform the essential physical requirements of the position with or without reasonable accommodation. Company DescriptionDouglas Emmett operates approximately 18 million square feet of Class A office space and over 5,000 luxury apartment units in nine highly desirable submarkets in Los Angeles County, six of which are located in Los Angeles' Westside - Brentwood, Century City, Santa Monica, Beverly Hills, the Olympic Corridor, and Westwood - and three submarkets in the San Fernando Valley - Sherman Oaks/Encino, Warner Center/Woodland Hills, and Burbank. The Company's Honolulu office portfolio is located in the downtown central business district with multifamily properties in nearby suburban communities. The Company utilizes the same focused business strategy that was implemented by its founding principals - managing, developing, redeveloping, and acquiring multifamily and commercial real estate in high barrier-to-entry submarkets that exhibit strong economic characteristics such as population and job growth, as well as inherent supply constraints, such as limited developable land due to natural and political barriers. The Company strives to capitalize on the experience of its seasoned management team to create continued value.Douglas Emmett operates approximately 18 million square feet of Class A office space and over 5,000 luxury apartment units in nine highly desirable submarkets in Los Angeles County, six of which are located in Los Angeles' Westside - Brentwood, Century City, Santa Monica, Beverly Hills, the Olympic Corridor, and Westwood - and three submarkets in the San Fernando Valley - Sherman Oaks/Encino, Warner Center/Woodland Hills, and Burbank. The Company's Honolulu office portfolio is located in the downtown central business district with multifamily properties in nearby suburban communities.\r\n\r\nThe Company utilizes the same focused business strategy that was implemented by its founding principals - managing, developing, redeveloping, and acquiring multifamily and commercial real estate in high barrier-to-entry submarkets that exhibit strong economic characteristics such as population and job growth, as well as inherent supply constraints, such as limited developable land due to natural and political barriers. The Company strives to capitalize on the experience of its seasoned management team to create continued value.

Description Under the general supervision of the assigned Program Manager, the Early Head Start Mobile Unit Services Coordinator is responsible for a designated service area within the Head Start program. This position interprets and applies program policies, procedures, and regulatory requirements. The role includes coordinating and performing a full range of duties, such as reviewing, evaluating, and maintaining child records, and keeping parents informed of their child's progress and any required follow-up. Assessments include clearly defined goals aligned with program objectives, along with documented plans for achieving those goals. In addition, the Mobile Unit Services Coordinator provides direct instructional services to children through the mobile unit in the role of a teacher. This is a limited position that may convert to career. Salary Range: $56,200.00 - 106,200.00 Qualifications Required: • Bachelor's degree in child development, Early Childhood Education, Human Development, Family Consumer Science, Sociology, Psychology, Social Sciences, Social Work, or related field., • Child Development Teacher's Permit, • Required to hold valid California driver's license, have a driving record that is in accordance with local policies/procedures and/or enroll in the California Employer Pull Notice Program, • CPR, Basic First Aid Certificate, must be updated as required (or must receive within 6 months of hire), • 2 years of experience in a public or private organization or community development agency providing direct delivery of services to clients., • 2 years of experience working directly with 0-5 children in a teaching position, families, and staff in an early care and education setting., • Per funding agency requirements, all Early Head Start staff must complete background checks prior to hire and at least every five years that includes, sex offender registry check, State or FBI criminal history check, including fingerprint check, child abuse registry check., • Understanding and use of the principles and practices of the ECE field, including reflective practice, and children who speak multiple languages. Knowledge in adult learning principles (preferred)., • Ability to communicate effectively with families, Early Head Start staff, community resource agencies, consultants and volunteers to support families in locating and accessing appropriate community services as needed., • Proficient in Microsoft Office Suite; including Excel and have the ability to type at least 30 wpm., • Communicate effectively with staff and develop positive work relationships. Works collaboratively as a team player with her/his staff, clients (children and parents) and other professionals in the program/agency., • Ability to use kitchen utensils and appliances safely for preparing and serving snacks. - Can be trained Required Ability to provide education, training opportunities, and promote positive relationship building for all enrolled pregnant women, families and their infants and toddlers. Ability to conduct on-site staff training and parent if needed., • Fluency and proficiency in English, Excellent written and oral communication skills, detail oriented. Bilingual in English and Spanish is preferred, • Must meet state health requirements that include passing a physical examination as condition of employment, providing verification of COVID-19 vaccine, TB Clearance, and up to date with immunization, • Ability to prioritize. Sound organizational and time management skills to manage high and varied activity levels. Physical Requirements: • Ability to carry children, up to 40 pounds, during each workday when necessary., • Ability to engage in frequent bending, reaching, twisting and engage in moderate to frequent kneeling, crawling, and stooping while observing, or performing classroom activities., • Ability to engage in frequent writing, typing on keyboards, and handling small objects (e.g. arts and crafts for children)., • Ability to sit or stand for prolonged periods of time that may exceed an hour at a time. This includes sitting on the floor for extended periods (e.g. while engaging in child development activities during home visits, classroom, and socialization sessions). Preferred: • Master's degree in child development or related area, • 1 year supervisory and/or management, and/or early childhood coaching experience in EHS or related program., • 1 years' experience working with IDEA Part C, • Family Development Credential Training, • Knowledge and experience of the following program quality assessment tools: Environmental Rating Scales (ERS) and CLASS. Coaches demonstrate knowledge of tools by completion of 2-day observer training for CLASS and in-depth training for ERS tools (ECERS, ITERS, or FCCERS). Preferred experience integrating the necessary tools and domains into their coaching practices, • Required knowledge of the following Professional Development Pathways tools: California Infant & Toddlers and Preschool Learning Foundations and Frameworks (Pre-K or Infant/Toddler as appropriate), Ages and Stages Questionnaire.

Who We Are UCI Health is the clinical enterprise of the University of California, Irvine, and the only academic health system based in Orange County. UCI Health is comprised of its main campus, ___, a 459-bed, acute care hospital in in Orange, Calif., four hospitals and affiliated physicians of the UCI Health Community Network in Orange and Los Angeles counties and ambulatory care centers across the region. Listed among America's Best Hospitals by U.S. News & World Report for 23 consecutive years, UCI Medical Center provides tertiary and quaternary care and is home to Orange County's only ___, ___ and American College of Surgeons-verified ___, ___ and ___. UCI Health serves a region of nearly 4 million people in Orange County, western Riverside County and southeast Los Angeles County. To learn more about UCI Health, visit ___ Your Role on the Team Position Summary: Reporting to the Food Services Manager and working within the kitchen, cafeteria, dishroom and/or patient services, the Food Service Worker performs a variety of food service tasks in the areas of meal assembly, service and delivery, dishwashing, sanitation and safety. What It Takes to be Successful Required Qualifications: • Ability to work variable shifts including evenings, nights, weekends, and holidays, • Knowledge and practice of kitchen sanitary control techniques, • Demonstrated experience working in a kitchen/dining environment, interacting closely with customers and peers. Total Rewards We offer a wealth of benefits to make working at UCI even more rewarding. These benefits may include medical insurance, sick and vacation time, retirement savings plans, and access to a number of discounts and perks. Please utilize the links listed here to learn more about our ___ and ___. Conditions of Employment: The University of California, Irvine (UCI) seeks to provide a safe and healthy environment for the entire UCI community. As part of this commitment, all applicants who accept an offer of employment must comply with the following conditions of employment: • Background Check and Live Scan, • Employment Misconduct*, • Legal Right to Work in the United States, • Vaccination Policies, • Smoking and Tobacco Policy, • Drug Free Environment *Misconduct Disclosure Requirement: As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. The following additional conditions may apply, some of which are dependent upon business unit or job specific requirements. • California Child Abuse and Neglect Reporting Act, • E-Verify Closing Statement: The University of California 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, age, protected veteran status, or other protected categories covered by the ___. We are committed to attracting and retaining a diverse workforce along with honoring unique experiences, perspectives, and identities. Together, our community strives to create and maintain working and learning environments that are inclusive, equitable, and welcoming. UCI provides reasonable accommodations for applicants with disabilities upon request. For more information, please contact UCI's Employee Experience Center (EEC) at or at (949) 824-0500, Monday - Friday from 8:30 a.m. - 5:00 p.m. Consideration for Work Authorization Sponsorship Must be able to provide proof of work authorization

Who We Are UCI Health is the clinical enterprise of the University of California, Irvine, and the only academic health system based in Orange County. UCI Health is comprised of its main campus, ___, a 459-bed, acute care hospital in in Orange, Calif., four hospitals and affiliated physicians of the UCI Health Community Network in Orange and Los Angeles counties and ambulatory care centers across the region. Listed among America's Best Hospitals by U.S. News & World Report for 23 consecutive years, UCI Medical Center provides tertiary and quaternary care and is home to Orange County's only ___, ___ and American College of Surgeons-verified ___, ___ and ___. UCI Health serves a region of nearly 4 million people in Orange County, western Riverside County and southeast Los Angeles County. To learn more about UCI Health, visit ___ Your Role on the Team Position Summary: Reporting to the Food Services Manager and working within the kitchen, cafeteria, and/or patient services, the Pr. Food Service Worker functions as a Lead directing and prioritizing daily work flow for a specific area within Nutrition Services as assigned. Also, Pr. Food Service Worker functions as a cashier with responsibility for correct handling of cash transactions and maintaining satisfactory customer relationship during an assigned shift. Ensures adequate staffing and problem resolution to meet departmental standards (sanitation, customer service, etc.) Trains/orients new Food Service Workers. Assembles and delivers patient meal trays and prepares special orders. Occasionally mixes dietary supplements when directed and performs special function food and service preparation. What It Takes to be Successful Required Qualifications: • Skill in balancing currency, coins, checks, and credit card payments., • Must have a minimum 3 to 5 years prior skilled food preparation/service experience, • Must be able to meet bonding requirements for cashiering functions., • Knowledge and practice of kitchen sanitary control techniques, • All final candidates will be required to successfully complete an FBI fingerprinting process to comply with the University's cash handling policies., • Ability to work variable shifts including evenings, nights, weekends, and holidays, • Ability to read, write and communicate effectively in English Total Rewards We offer a wealth of benefits to make working at UCI even more rewarding. These benefits may include medical insurance, sick and vacation time, retirement savings plans, and access to a number of discounts and perks. Please utilize the links listed here to learn more about our ___ and ___. Conditions of Employment: The University of California, Irvine (UCI) seeks to provide a safe and healthy environment for the entire UCI community. As part of this commitment, all applicants who accept an offer of employment must comply with the following conditions of employment: • Background Check and Live Scan, • Employment Misconduct*, • Legal Right to Work in the United States, • Vaccination Policies, • Smoking and Tobacco Policy, • Drug Free Environment *Misconduct Disclosure Requirement: As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. The following additional conditions may apply, some of which are dependent upon business unit or job specific requirements. • California Child Abuse and Neglect Reporting Act, • E-Verify Closing Statement: The University of California 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, age, protected veteran status, or other protected categories covered by the ___. We are committed to attracting and retaining a diverse workforce along with honoring unique experiences, perspectives, and identities. Together, our community strives to create and maintain working and learning environments that are inclusive, equitable, and welcoming. UCI provides reasonable accommodations for applicants with disabilities upon request. For more information, please contact UCI's Employee Experience Center (EEC) at or at (949) 824-0500, Monday - Friday from 8:30 a.m. - 5:00 p.m. Consideration for Work Authorization Sponsorship Must be able to provide proof of work authorization

Description The Lead Child Development Center Teacher 2 (Lead Teacher 2), under the supervision of the Child Development Center Manager, is responsible for planning and implementing individualized programs for infants, toddlers, and preschoolers. Key duties include creating lesson plans, conducting child development programs, and holding parent conferences. The role may involve working in various classroom settings, including mobile classrooms. The Lead Teacher 2 guides curriculum development ensures compliance with Title 22 State Licensing, Title 5 Program Standards, and NAEYC Accreditation, and conducts children's assessments using DRDP and other tools. The position requires maintaining a safe, healthy environment and collaborating with parents and staff to coordinate childcare programs. In emergencies, the Lead Teacher 2 will provide first aid as needed. This position in 100% in person, providing direct services to children. Job location may vary within cities in the San Fernando Valley based on Center locations. This is a limited position that may convert to career. Salary Range: $28.60 - $49.13 Hourly Qualifications Required: • Minimum of a child development teacher permit or A.A. degree in Child Development or Early Childhood Education or related field, or equivalent coursework (12 units) in Child Development or Early Childhood Education and apply for permit within 6 months of hire. Permits must be issued by Child Development Permits issued by the California Commission on Teacher Credentialing., • Pre-employment physical exam and TB clearance. Pre-employment physical exam must state that the individual is physically able to perform the duties in the Job Description., • Fingerprint screening, criminal record, and child abuse index clearance, sex offender registry check., • All Early Head Start staff must complete background checks at least every five years that includes, sex offender registry check, State or FBI criminal history check, including fingerprint check, child abuse and neglect state registry check if available in the state of California., • Valid California Driver's license and available transportation., • Demonstrate competency to provide effective and nurturing teacher-child interactions,, • Ability to plan and implement learning experiences that ensure effective curriculum implementation and use of assessment, • Knowledge of child development theory and practices., • Promote children's progress across the standards described in the Head Start Early Learning Outcomes Framework: Ages Birth to Five and applicable state early learning and development standards, including for children with disabilities and dual language learners, as appropriate. Units:, • Experience working with infants/toddlers and their families, • Skills in using computer-pc, Microsoft word, excel, and must type at least 30 words per minute., • Completion and submission of required personnel forms prior to employment., • Ability to respectfully communicate effectively with families, Head Start staff, consultants, other professionals, and volunteers to support families in locating and accessing appropriate community services, as needed., • Ability to provide education and training opportunities to families that promote positive relationship-building for all enrolled pregnant women and infants and toddlers and their families. Ability to follow directions given by supervisor(s) in a respectful manner., • Ability to type at least 30 words per minute., • Ability to carry children, up to 40 pounds during each workday when necessary., • Ability to engage in frequent bending, reaching, twisting and engage in moderate to frequent kneeling, crawling, and stooping while performing classroom activities., • Ability to engage in frequent writing, typing on keyboards, and handling small objects (e.g. arts and crafts for children)., • Ability to sit or stand for prolonged periods of time that may exceed an hour at a time. This includes sitting on the floor for extended periods (e.g. while engaging in child development activities during home visits and socialization sessions)., • Ability to use kitchen utensils and appliances safely for preparation of snacks (can be trained). Preferred: • Bi-lingual in English and Spanish, • 1-2 Years of experience working with infants/toddlers and their families, • B.A./A.A. Degree in Child Development or Early Childhood Education, or related field., • Minimum two years of experience working in a classroom., • Ability to use kitchen utensils and appliances safely and appropriately for preparation of snacks., • Previous Head Start experience, • Knowledge of HS/EHS philosophy, goals, principles, objectives, requirements; cornerstones of Child Development Early Head Start policies and procedures, interviewing techniques, family dynamics, principles of adult learning, and advocacy/intervention concepts; crisis management and referral process; infant/toddler development stages and nurturing concepts; and development; and community resources and referral processes.

Who We Are UCI Health is the clinical enterprise of the University of California, Irvine, and the only academic health system based in Orange County. UCI Health is comprised of its main campus, ___, a 459-bed, acute care hospital in in Orange, Calif., four hospitals and affiliated physicians of the UCI Health Community Network in Orange and Los Angeles counties and ambulatory care centers across the region. Listed among America's Best Hospitals by U.S. News & World Report for 23 consecutive years, UCI Medical Center provides tertiary and quaternary care and is home to Orange County's only ___, ___ and American College of Surgeons-verified ___, ___ and ___. UCI Health serves a region of nearly 4 million people in Orange County, western Riverside County and southeast Los Angeles County. To learn more about UCI Health, visit ___ Your Role on the Team Position Summary: Reporting to the Food Services Manager and working within the kitchen, cafeteria, dishroom and/or patient services, the Senior Food Service Associate performs a variety of food service tasks in the areas of meal assembly, service and delivery, catering, dishwashing, sanitation and safety, and assisting in training of new Food Service Workers. What It Takes to be Successful Required Qualifications: • Must possess the skill, knowledge, and ability essential to the successful performance of assigned duties, • Minimum 3 years prior skilled food preparation/service experience, • Knowledge and practice of kitchen sanitary control techniques, • Ability to work variable shifts including evenings, nights, weekends, and holidays, • Ability to read, write and follow oral and written instructions in English, • Ability to maintain a work pace appropriate to the workload, • Ability to establish and maintain effective working relationships across the Health System Total Rewards We offer a wealth of benefits to make working at UCI even more rewarding. These benefits may include medical insurance, sick and vacation time, retirement savings plans, and access to a number of discounts and perks. Please utilize the links listed here to learn more about our ___ and ___. Conditions of Employment: The University of California, Irvine (UCI) seeks to provide a safe and healthy environment for the entire UCI community. As part of this commitment, all applicants who accept an offer of employment must comply with the following conditions of employment: • Background Check and Live Scan, • Employment Misconduct*, • Legal Right to Work in the United States, • Vaccination Policies, • Smoking and Tobacco Policy, • Drug Free Environment *Misconduct Disclosure Requirement: As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. The following additional conditions may apply, some of which are dependent upon business unit or job specific requirements. • California Child Abuse and Neglect Reporting Act, • E-Verify Closing Statement: The University of California 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, age, protected veteran status, or other protected categories covered by the ___. We are committed to attracting and retaining a diverse workforce along with honoring unique experiences, perspectives, and identities. Together, our community strives to create and maintain working and learning environments that are inclusive, equitable, and welcoming. UCI provides reasonable accommodations for applicants with disabilities upon request. For more information, please contact UCI's Employee Experience Center (EEC) at or at (949) 824-0500, Monday - Friday from 8:30 a.m. - 5:00 p.m. Consideration for Work Authorization Sponsorship Must be able to provide proof of work authorization

Description Under the general supervision of the Executive Director, the Sr. Manager oversees the development and execution of upscale, culturally diverse menus for patient care, retail operations, and catering services. This role manages kitchen staff, including Principal Cooks, Sr. Cooks, and Cooks, ensuring proper scheduling, training, and food preparation. Responsibilities also include cost control, inventory management, and adherence to sanitation, safety, and regulatory standards set by JCAHO, the University of California, and UCLA Medical Center. Please note: This role requires flexibility to float across locations during the training period. Qualifications * Five years of food preparation experience in a large kitchen, including at least one year in a supervisory role (or equivalent combination of education and experience) * ServSafe Certification required * Proficient in English (reading, writing, and speaking) for clear communication and documentation * Strong leadership skills with the ability to supervise a diverse team, delegate tasks, and evaluate performance * Expertise in upscale and ethnic cuisine, along with foundational culinary techniques (cutting, presentation, sauces) * Ability to develop, standardize, and oversee recipe preparation in a large institutional kitchen * Knowledge of JCAHO, HACCP, University, and Hospital standards, as well as departmental policies * Strong problem-solving skills with the ability to work independently and maintain accountability * Experience leading performance improvement initiatives with measurable outcomes * Solid mathematical skills for cost analysis and recipe standardization * Proficiency in food management systems and basic computer operations

At CEC Entertainment, we build careers around great food, family, and fun! Our purpose and our passion is to create the best place for kids and families to eat and play! Compensation Details $20.45 - $22.49 Hourly Commission Details Exempt: Commission potential from $0.50 to $10.00 for each Membership you sell, and from $0.15 to $3.00 for each Fun Pass you sell! Paid out bi-weekly (unless state law requires otherwise). Non-Exempt: Commission potential from $2.00 to $8.00 for each Membership you sell, and from $0.60 to $2.40 for each Fun Pass you sell! Paid out bi-weekly (unless state law requires otherwise). Job Description Ready to level up your management career? Think you've got what it takes to lead at the beloved family entertainment industry leader? Families love Chuck E. Cheese because our people are the best of the best. As an Assistant Manager, you'll help lead a team committed to making sure "every guest leaves happy." It's a high-energy, high-reward opportunity - ready and waiting for you. Job Responsibilities: * Make daily decisions that involve time management, staff scheduling, cleanliness and upholding product and guest service standards. * Build sales and maximize profits by effectively recruiting, training, developing and motivating your team to meet company and guest expectations. * Coach and inspire the team to deliver outstanding guest service and ensure a safe, clean, and run environment. * Understand cost control procedures, inventory, financials, and labor management. * Take ownership of an Area of Impact "AOI" in one of four areas and over time, complete a rotation in each of the following areas: * The Kitchen - manage product ordering, food safety, scheduling, and cleanliness. Oversee pizza dough preparation from scratch, cook pizza and other Chuck E. menu items. * Sales - with oversight over the Cashier, Salad Bar and Gift Shop. This includes monitoring Sales results (including upselling and suggestive selling programs). Inventory, ordering, execution and profitability management of the Merchandise area. And quality assurance of the Salad Bar and prep procedures. * Showroom - lead birthday party execution and planning. Maximize party bookings and guest satisfaction while optimizing showroom seating. * Gameroom - partner with the Technical Manager to keep games and restaurant equipment in top condition with minimal down time. Analyze game play data and ticket payouts while keeping the gameroom and surrounding areas clean and guest ready. Skills We're Looking For: * Coaching and Developing Others * Effective Communication * Composure * Resourcefulness * Demonstrates Ethics and Integrity * Time and Priority Management Minimum Qualifications: * Must be able to work 40 hours a week * Must have a high-school diploma or GED * Must be at least 21 years of age or older (RVP approval may allow for hiring at the age permitted by local law for selling, ringing up, checking identification and serving alcohol) * Minimum of one (1) year of experience managing people, preferably in the food service industry OR experience as an Opening Coordinator for at least six (6) months Essential Job Functions and Work Environment: * Must be able to lift or carry objects weighing 0-50 pounds during scheduled shift. * Must be able to stand, bend, kneel, reach, push/pull, walk and squat during scheduled shift. * The work environment includes flashing and flickering lights, moving mechanical parts, and loud noise, as well as exposure to non-weather related wet, humid, extreme heat and extreme cold conditions We will consider qualified applicants with arrest and conviction records in accordance with the California Fair Chance Act and the Los Angeles County Fair Chance Ordinance for Employers. Certain positions may require the successful completion of a background check after a conditional offer of employment if the role involves duties such as handling cash, access to confidential information, or other responsibilities that may be directly related to criminal history considerations. Any restrictions required by federal, state, or local law will be applied as applicable. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. At Chuck E Cheese, we care about the safety and health of our guests and employees. We have rigorous health and sanitation standards, and our operational procedures are designed to meet or exceed local requirements and most importantly to protect the health of our teams and guests. #Diversity #Inclusion #Culture The Company: CEC Entertainment, LLC ("CEC"), headquartered in Irving, Texas, is a nationally recognized leader in family dining and entertainment, proudly operating the iconic Chuck E. Cheese, Peter Piper Pizza and Chuck's Arcade brands. Chuck E. Cheese celebrates over half a million birthdays annually, dedicated to creating joyful, lasting memories through fun, food, and play. As the placeWhere a Kid Can Be a Kid, the brand is committed to safetythrough programs like Kid Check and community support, having donated more than $24 million to schools and nonprofits. In 2025, Chuck E. Cheese received the "Best in STEM" award and was named one of America's Greatest Workplaces, highlighting its industry leadership both in innovation and employee well-being. Peter Piper Pizza offers a neighborhood pizzeria experience with quality food, engaging entertainment, and lifelong memories because fun isn't added on---"The Fun is Baked In"! Through amusement and connection, families and communities are brought together every day. Both Chuck E. Cheese and Peter Piper Pizza champion play through different attractions to support physical wellness and strengthen motor skills in kids. CEC Entertainment and its franchisees operate nearly 600 Chuck E. Cheese locations and over 120 Peter Piper Pizza venues across45statesand 18countries. The company proudly fosters a culture of diversity and celebrates fun and play to unite every family. Learn more at chuckecheese.com and peterpiperpizza.com. Benefits: CEC Entertainment offers a wide variety of benefits including medical, dental, vision, life, disability, and 401(k) retirement savings plan to eligible U.S. employees as part of their overall employment package. We also offer job training and career growth opportunities. Chuck E. Cheese is a "Work Today, Get Paid Tomorrow" employer. At CEC Entertainment, we believe that our workforce should reflect the diverse backgrounds, experiences, and perspectives of many guests we serve. As an Equal Opportunity Employer, we do not discriminate against applicants due to race, ancestry, color, genetics, gender identity, gender expression, sexual orientation, national origin, religion, age, physical or mental disability, pregnancy, veteran status, or on the basis of any other federal, state or local protected class.

Job Description Mission Statement The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination. Position Summary A Kitchen Worker is part of a group of staff who works as a team and rotate responsibilities. They provide assistance in serving food, setting up the dining hall, and cleaning the dining hall and dishes. Essential Functions • Assist in the daily operations of the camp food service program, • Set up food supplies and utensils for dining hall food distribution, • Store food and leftovers at proper temperature and proper storage locations, • Serve the food, • Clean and maintain all food preparation storage equipment, • Prepare and store food according to camp and health code procedures, • Assist in maintaining cleanliness of food room, dish room, equipment, refrigerators, freezers, and food preparation areas, • Keep kitchen cupboards, walls, and countertops wiped clean and sanitize daily, • Assist in the preparation of food, • Follow rotating schedule set by Dining Room Supervisor, • Protect the health & safety of guests & staff, • Be responsible for the safety and upkeep of the dish room, • Stack, wash & store dishes and upkeep of dish room, prep room & kitchen floors, • Maintain a high standard of cleanliness, • Assist in the supervision of on-call staff and/or internsip staff, • Tie back hair and use head cover as designated by the Food Service Manager, • Wash hands regularly throughout shift, • Wear a clean apron while working, • Dress should be appropriate and modest and should not include the following:, • No tank tops., • No clothing that reveals mid-drifts or cleavage, • No clothes worn that others can see boxers or underwear., • Minimum 16 years of age, • Work as a team player, • Knowledge of basic food handling safety standards, • Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or sometimes continuous basis. Ability to grasp, reach overhead, push, pull and carry objects such as chairs, dish racks, tables, etc., • Ability, both visual and auditory, to identify safety hazards and monitor guest and staff behavior and enforce appropriate safety regulations and emergency procedures, • Ability to walk, stand, bend and stretch, • Ability to lift, up to approximately 50 pounds, and occasional lifting of equipment., • Physical ability to operate kitchen equipment according to safe recommended methods, • Physical ability and endurance to perform tasks while standing for long periods of time (60 minutes or more), • Physical ability to respond appropriately to situations requiring first aid. Must be able to assist campers in an emergency (fire, evacuation, illness or injury)., • Willing to work in a camp setting and work irregular hours., • Background check is required with certification for Protect the Mission policies and procedures. Employment is contingent upon passing background check. Must take protect the mission training.

Job Description WHY YOU'LL LOVE WHAT YOU DO AT PLANTA: * Medical, Dental, Vision & Life Insurance offered for PLANTA employees. * Work/life balance is a priority — annual PTO starts 90 days after date of employment. * No limit on referral bonuses for sending Leadership and Team Members our way, paid after 180 days of successful employment. * 50% off delicious plant-powered food at all full-service PLANTA concepts: PLANTA, PLANTA Queen, and PLANTA Cocina. * Exciting career growth & development opportunities as part of an ever-expanding company: new restaurants and new positions are always on the horizon. PLANTA is building a team of inclusive, strategic, and dynamic individuals who lead with a focus on equity, productivity, and workplace satisfaction. Our mission is to FUEL THE FUTURE and we do this across every corner of the hospitality industry, from creative and marketing to culinary, beverage, and beyond. Together, we craft exceptional guest experiences that leave a lasting impression. At PLANTA, our passion for hospitality runs deep. It goes beyond delivering outstanding experiences for our guests; it's about nurturing and developing our team to become the next generation of industry leaders. We are committed to sourcing the finest ingredients and embracing our social responsibility to create a more sustainable organization each day. What you'll find at PLANTA is a culture fueled by our core values: Determined—we stand for change, and together, we plan to win. Humble—we make mistakes, but we own them and learn from them. Intentional—we genuinely care about the people and the world around us. Nourishing—we aim to leave our guests, communities, and team members in a better place. Evolving—we embrace change and champion flexibility as we grow together. CAPTAIN (Server) Reporting to the Restaurant Leader, the Captain ensures that guests have a pleasant and memorable dining experience. This individual has extensive food and beverage knowledge and is guest driven. They monitor the setup, maintenance, cleanliness and safety of the dining areas. This individual must be able to complete opening and closing duties/checklists in a timely fashion. This individual must coordinate food service between kitchen and dining staff. WHAT'S ON YOUR PLATE: • Champions the brand’s vision and values and contribute to a culture of positivity and high standards where all employees CHASE perfection in everything they do, • Create an environment that is warm, welcoming and filled with positivity for guests and employees, • Uphold our standards at all times and treat everyone with courtesy and respect, • Create a world-class guest experience through interaction and CHG’s steps of service, • Anticipate guests’ needs and ensure that service exceeds expectations to ensure a memorable and pleasant dining experience, • Be knowledgeable of all food and beverage items in order to make recommendations, • Ensure accuracy when entering orders into the POS system, • Monitor food quality and presentation standards, • Maintain communication with and supports the venue’s Leadership Team., • Inspect and detail dining room, table settings, chairs, floors, proper maintenance, cleanliness and safety, • Monitor the cleanliness of section and ensure all materials and areas are clean and free from clutter, • Follow all food safety standards and systems, • Be aware of any special requests, inclusive of guest allergies, • Responsibility of safe + informed ordering for allergen guests., • Complete opening, closing and side-duties efficiently, • Make sure server station is stocked and ready for service, • Perform assigned side work, • Work as a team with co-workers: view the entire restaurant as your section when opportunity allows., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the management team, • Responsible for cash handling and accurate reporting, as the venue will lend a cash float for service INGREDIENTS YOU'LL BRING TO THE TABLE: • Fully understand and embody PLANTA’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you., • 2-3 years experience in a high volume, casual fine-dining establishment, • Thrive in a collaborative environment, • A proactive team player that embodies our spirit of entrepreneurship and mutual respect, • Smart Serve certification, • Strong knowledge food, wine + cocktails, • Good knowledge of food and beverage items, • Able to cope with pressure & tight schedule, • Professional, articulate, friendly, and punctual., • Possesses and exhibits the drive to provide exceptional guest service, • Must be able to stand/walk for 8 hours; bend, push, pull; lift 30 lbs, • Proficient in computer skills including POS systems, • Professional appearance appropriate for a premier restaurant, • Strong interpersonal and problem-solving abilities, • Ability to work well under pressure in a fast-paced environment, • Results-oriented and impeccably organized, • Degree/ Diploma in Hospitality, WSET, Prud’homme or equivalent considered an asset, • Full time flexible hours are required (days, nights, weekends, holidays) or as agreed with your hiring manager At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Americas with Disabilities Act during the application process are available upon request. At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Ontario Human Rights Code And the Accessibility for Ontarians with Disabilities Act during the application process are available upon request. This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9.

Job Description Cook ROLE PURPOSE To prepare a wide variety of foods according to recipe requirements and to adhere to product sensitivities and plate presentation. To ensure that all prepared food meets TGI Fridays food safety and quality standards. KEY RESPONSIBILITIES & ACCOUNTABILITIES * Ensures that all prepared food meets TGI Fridays standard of excellence, 100% recipe adherence, and adheres to product sensitivity and plate presentation guidelines. * Complies with all food safety rules, laws, protocols, and standards. * Places expo-ready food in the window using the appropriate zoning standards. * Keeps updated on recipe changes. Ensures proper execution of recipe procedures to maintain a high quality and consistent product. * Keeps entire kitchen clean; stocks and sets up rotation. * Keeps prepared food continuously moving out of the kitchen. * Communicates ticket times and potential problems with the service staff, kitchen staff and Managers. * Completes assigned prep work for stocking and set up of station. Breaks down and cleans station thoroughly daily. * Assists with Line Checks and ensures every product on assigned station is within sensitivity guidelines and adheres to food safety standards. * Requisitions products on a timely basis. Operates and maintains equipment properly. * Cleans and sanitizes throughout the shift. * Ensures proper rotation of all products and stocks products to par. Labels, day dots and signs all products as appropriate. * Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken. KEY DECISIONS Influences: * Guest Experience * Following and enforcement of standards of cleanliness and presentation * Management of inventory MEASURES OF SUCCESS * Consistently fulfill the Key Responsibilities and Accountabilities above * Guest satisfaction scores * Food quality and cost * Cleanliness and sanitation QUALIFICATION REQUIREMENTS * Must be able to perform multiple tasks, while maintaining standards in a high volume, fast-paced environment * Must produce items exactly according to recipe to ensure Guest satisfaction and control food costs in a high volume, fast-paced environment * Must follow food handling and sanitation procedures to control food costs and ensure overall safety * Must be able to read Guest orders * Must be able to hear kitchen, window person and/or Manager requests in the midst of loud background noise * Must be able to stand, move and walk for entire shift * Must be able to bend and stoop frequently * Must be able to lift and carry sacks and cases of up to 70 lbs., up to 20 times per shift: places these items on high shelves and in walk-in freezers * Must be able to work frequently in a hot and damp environment * Must be able to occasionally work in extreme cold temperatures in walk in freezer * Must be able to use hands 99% of the time COMPETENCIES PASSION FOR THE GUEST – Actively contributes to fun, friendly and engaging service. • Understands how their role impacts the Guest., • Displays a caring attitude towards Guests., • Contributes to the Guest experience through knowledge of job and products., • Demonstrates a service attitude by providing support to those who are directly serving the Guest., • Handles special requests in a responsive and positive way., • Utilizes customer feedback to provide a better Guest experience. COMMUNICATION – Keeps the lines of communication positive, open and productive. • Pays close attention to Guests' and coworkers’ special requests to ensure accuracy., • Responds positively to conflict situations and works to find appropriate solutions., • Keeps interaction positive and productive; avoids conveying negative messages., • Shares information with others to raise awareness of potential needs and concerns., • Listens carefully and attentively to others without interrupting., • Asks thoughtful questions to ensure proper understanding of the message being conveyed., • Contributes to pre-shift meetings by providing relevant updates and asking appropriate questions. PASSION & INITIATIVE – Keeps it fun and keeps up with the pace. • Shows Guests and Team Members that (s)he genuinely enjoys the job., • Displays passion, energy and pride in doing the job right., • Works with a strong sense of urgency and drive; pushes for quick, yet accurate results., • Focuses on the way (s)he approaches a task, not just the task itself., • Takes independent action to improve existing systems and processes., • Enthusiastically promotes the TGI Fridays brand and menu items. RELIABILITY & ACCOUNTABILITY – Works hard and delivers quality results. • Arrives on time and ready to work dressed in proper dress code., • Attends all required shift meetings and is prepared to contribute., • Minimizes wastes and costs (e.g., maintains proper rotation of inventory)., • Responds to food quality complaints by owning the situation and solving the problem quickly and properly., • Uses good judgment and acts with integrity in all dealings; demonstrates consistency in words and actions. FLEXIBILITY & STRESS TOLERANCE – Knows that anything can and will happen and handles uncertainty in a calm, controlled manner. • Addresses daily challenges and obstacles with confidence and a positive attitude., • Easily adjusts to meet changing demands and new responsibilities., • Prioritizes effectively and multitasks to ensure all tasks are completed by the end of the shift., • Maintains an even-tempered demeanor even in stressful situations., • Responds calmly to problems and controls emotional reactions., • Handles him/herself in a professional manner at all times. TEAMWORK & COLLABORATION – Fuels an environment where everyone pitches in and gets along. • Recognizes the importance of working together to accomplish goals., • Actively promotes cooperation, respect, and acceptance of all Team Members., • Establishes positive working relationships with all Team Members to maintain a productive environment., • Takes on additional responsibilities to ensure proper coverage during rush periods., • Reaches out to Team Members when necessary to ensure timely completion of all tasks., • Takes advantage of opportunities to set an example for new or inexperienced Team Members.

Job Description This position requires the Line Cook to be responsible for preparing the highest quality menu items for guests while maintaining a clean, sanitized kitchen area. The Line Cook is responsible for consistently following recipes and procedures, as well as adhering to Ojos Locos standards. Essential Duties and Responsibilities • Communicates with Kitchen Manager or management team or on any food related issues, • Well versed in preparing food items while constantly adhering to recipe standards, • Works directly with team members to ensure all guest requests are accommodated, • Follow recipes; upholds specs and perfect presentation of every dish, • Proper food handling and sanitation of work areas; ensures compliance with food handling requirements, • Supports other stations and areas of the HOH as needed, • Maintains neat and organized work areas, • Accomplished all opening, running and end of shift side work; including ensuring work areas are stocked and ready for the next shift

Job Description Server-Fine Dining (on-site) Employee standards: To ensure high levels of hospitality every time you are in contact with guests. To be attentive to guest needs at all times. To be responsible for assisting during services, including but not limited to, the initial guest experience, clearly and efficiently communicating with all guests and staff. Additionally to also ensure guest service meets company standards with customer satisfaction maintained at all times. Interacts with the restaurant guests, fellow staff members, and supervisors in a polite, courteous and hospitable manner to ensure an exemplary dining experience. Also actively takes orders, makes personal recommendations, conducts full and complete food/wine/beverage service, and monitors guests’ dining experience. Reports to: Primarily to Front of the House operations management with an equal standard of respect and professionalism to the BOH management team (chefs). FSLA Status: Hourly Non-Exempt Compensation: Beverly Hills Minimum wage + % of the Tip Pool PRIMARY ESSENTIAL FUNCTIONS: • Provides professional and exceptional service, • Responsible for maintaining professionalism and kindness when interacting with guests and staff, • Conduct themselves in a manner that is both presentable and professional at all times, • Maintains consistent and clear communication with all, • Greet customers upon their departure, • Must be on-site with absolutely no possibility of remote work, • Provide prompt, professional, friendly, and personalized service to our guests., • Provides help and support to all colleagues., • Possesses in-depth knowledge of products, menus, food, beverages, wines, and general information about the company., • Performs and completes all side work as described., • Respond to guests’ questions and their needs., • Work as a team., • Communicate to FOH and BOH support staff including managers, servers and chef., • Learn and teach fellow colleagues., • Ensures the working area has a high standard of cleanliness and follows health code requirements., • Properly set-up station and side stations including:, • Square-off seats, tables, make sure all tables and chairs/banquettes are clean and free of debris, • Help servers set tables/buffets exact to managers orders, • Wipe down chairs and table bases, • Stock side stations with appropriate materials, • Perform opening side work as described for specific sections, • Attend and participate in daily pre-shift meetings., • Always smiles and greets guests warmly and genuinely., • Properly executes all event formats (reception, buffet, seated dinner, stations, etc.), • Reports any incidents of theft, vandalism, or violations of the house rules or breaches of security or, • safety regulations., • Reports all breakages or damaged equipment immediately to management., • Provide professional and exceptional guest service., • Clear empty glasses, dirty plates, used silverware, • Clean and wipe tabletop and keep free of debris and food, • Sweeps and wipes spills from the venue floor, • Help set table for next course, • Clear and reset tables after guests have left, • Perform shift opening and closing side work as described., • Properly serves wine and alcohol (with awareness)., • Delivers food and beverages to tables., • Maintains tables and tableware., • Presents and reconciles checks., • Collects cash or credit cards from guests., • Clears and resets tables., • Carries out closing procedures and sidework., • Completely and accurately fills out financial paperwork., • Submits complete and accurate paperwork and cash to the manager., • Complies with all occupational, health, and safety standards., • Presents menu, answers questions, and makes suggestions, regarding food and beverage., • Requests identification from guests ordering alcohol WORKING CONDITIONS: • Overtime when or as needed approved or directed by management, • Prolonged periods of standing, bending, sitting, kneeling, • Working in an indoor/ outdoor location (subject to weather changes& varying temperatures), • Lifting equipment up to 50 pounds (when necessary), • Constantly position self to maintain any equipment or tools necessary to the position, • Occasionally ascends/descends a ladder or stool to move or transfer equipment needed for the position, • Constantly works in indoor or outdoor weather condition/ temperatures, • Move, Transport, position, put, and or remove equipment up to 50 pounds (when necessary), • Work in all or some different spaces of the restaurant depending on service (mainly in the open dining area, offices, storage, kitchen, back or exterior of the restaurant), • The ability to converse, discern, convey and express professionally when exchanging information or directing staff/peers in a professional work setting., • The ability to observe details, • Constantly operates office productivity machinery, such as a calculator, and Toast system. ADDITIONAL REQUIRED FUNCTIONS: • Portrays a positive and professional attitude., • Always smiles and greets guests warmly and genuinely., • Works as part of a team., • Responsible for maintaining a calm and well organized host stand, • Executes closing procedures and side work., • Attends and participates in daily pre-shift meetings., • At least 2 years of server experience in a high-volume establishment., • Strong guest service skills, • Strong communication in person, • Ability to handle multiple tasks and prioritize workload in a deadline-driven manner while working in a demanding environment Perks: • Forming part of our team The Avra Group a fast-growing company succeeding in the world of luxurious fine dining., • Healthcare benefits, and retirement plan., • Complimentary meals during shifts

Job DescriptionDescription: Our Captain's Assistants provide essential support to our captains and the wine team in each evening's service. The Captain's Assistant, specifically, will arrive first to begin set up of the dining room. The Captain's Assistant will be responsible for complete set-up of dining room, from cleaning and configuration of tables, to setting up all plates, cleaning duties and service utensils for service. During service, the Captain's Assistants will assist captains with table maintenance, ensuring tables are marked correctly with utensils and glassware in a timely manner. The Captain's Assistants should be comfortable with movements in the dining room according to fine dining standards and be able to efficiently complete tasks in a busy environment. The Captain's Assistant will assist with food running and spieling dishes, so he/she should be comfortable explaining food and interacting with guests. Qualities required: • Have a minimum 4 years' experience in hospitality or customer service., • Be friendly, social, and like to interact with staff and guests; Be a team player., • Be very meticulous, efficient, and open to learning and suggestions., • Be prompt, reliable, and always carry a gracious and hospitable attitude., • Have a broad, in-depth knowledge of food and beverage service., • Prepare trays, plates, utensils, napkins for service., • Set and reset tables during service., • Refill glassware station, polish cutlery during service., • Make sure to clear table and be responsible when handling luxury equipment., • Align tables and chairs in dining room and set dining room tables., • Set up guest bathroom (soap, toilet paper, towels, candles)., • Set up plates for kitchen., • Assist Captain during service with table maintenance (clearing, marking)., • Running food as needed., • Constantly keeping an eye on the guest's water level., • Prepare coffee and tea for the guests., • Prepare any requested non-alcoholic drinks and follow recipes and standards., • Break down N/A beverage and coffee station., • Acknowledge guest requests regarding food details and serve dishes following the Alba standards., • Maintain timeliness of guest meals and fire dishes in the kitchen., • Be responsible for the inventory supplies and weekly cleaning side work., • Keep a constant eye on the guest to anticipate needs and report to a manager when a guest is unhappy for any reason., • All other duties assigned by management.Requirements:

Job DescriptionDescription: Job Title: Banquets and Catering Server Job Code: 542100 Department: Food & Beverage/Banquets Reports to: Banquet Captain/Banquets Manager/Food & Beverage Manager Employment Type: [Full-time / Part-time / On-Call] Job Summary: Banquets and Catering Servers deliver exceptional service during private events, weddings, corporate functions, and other special occasions. They thrive in a fast-paced, team-oriented environment and are committed to providing outstanding guest experiences. Key Responsibilities: • Prepare banquet rooms or event spaces according to event orders (tables, linens, place settings, decorations)., • Greet guests courteously and assist with seating as needed., • Serve food and beverages in a timely, efficient, and professional manner during plated, buffet, or cocktail-style events., • Refill beverages, clear dishes, and reset tables as required., • Maintain cleanliness and organization of event areas before, during, and after events., • Follow instructions from the Banquet Captain or Event Manager regarding event flow and service expectations., • Communicate effectively with kitchen staff and fellow servers to ensure smooth service., • Set up and break down banquet and catering equipment (chafing dishes, beverage stations, etc.)., • Handle guest requests or concerns promptly and professionally., • Adhere to all food safety, sanitation, and alcohol service regulations. Qualifications: • Previous banquet, catering, or restaurant server experience preferred., • Strong communication and teamwork skills., • Ability to follow detailed instructions and adapt to changing event needs., • Comfortable working in a high-paced, dynamic environment., • Flexible schedule, including evenings, weekends, and holidays., • [If applicable] Valid food handler’s or alcohol service certification. Physical Requirements: • Ability to stand and walk for extended periods., • Lift and carry trays, chairs, or equipment up to 40 lbs., • Bend, stoop, and reach frequently throughout the shift. Working Conditions: • Ability to work a flexible schedule, including nights, weekends, and holidays as needed., • Ability to stand and walk for extended periods and lift up to 50 pounds. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. Requirements:

Job DescriptionGrill Cook Job Description Position Overview: The Grill Cook is responsible for preparing grilled items, including meats, vegetables, and seafood, according to the restaurant’s recipes and standards. The ideal candidate is skilled in grilling techniques, able to manage multiple orders, and committed to producing high-quality food. Key Responsibilities: * Grill Preparation: • Cook and grill meats, seafood, and vegetables to the desired doneness and according to the menu specifications., • Ensure the grill is operating at the correct temperature and is clean and ready for use., • Monitor food temperatures and adjust cooking times to ensure food is safe and delicious. Food Safety: • Follow all food safety and sanitation guidelines, including proper handling and storage of food items., • Regularly clean grill equipment and maintain a clean workspace. Inventory and Supplies: • Monitor the supply of ingredients for grilled items and inform the kitchen manager of any shortages., • Ensure food items are properly stored and labeled according to health regulations. Team Collaboration: • Work closely with other kitchen staff to ensure that grilled items are prepared and delivered on time., • Previous experience as a Grill Cook or in a similar role is required., • Strong knowledge of grilling techniques and food safety standards., • Ability to work in a fast-paced kitchen environment and handle multiple orders simultaneously., • Excellent communication and teamwork skills., • Availability to work evenings, weekends, and holidays.

Job Description Located on the corner of Ocean and Broadway in Santa Monica, Meat on Ocean is not your traditional world-class steakhouse. We're exactly what we sound like though, a meat-centric restaurant with breathtaking views of the Pacific. Competitive hourly rate $22 - $28 / hour based on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job DescriptionFry Cook Job Description Position Overview: The Fry Cook is responsible for preparing fried foods according to the restaurant’s recipes and standards. The ideal candidate has a strong understanding of cooking techniques, works efficiently in a fast-paced kitchen, and pays attention to food quality and presentation. Key Responsibilities: * Food Preparation: • Prepare fried foods, including appetizers, sides, and main dishes, according to the menu and recipes., • Ensure food is cooked to the correct temperature and consistency, maintaining high-quality standards., • Monitor fryer temperatures and oil levels, ensuring safe and proper operation. Food Safety: • Follow all food safety and sanitation guidelines, including proper storage, handling, and cooking of food., • Regularly clean fryers and kitchen equipment to maintain cleanliness and safety. Inventory and Supplies: • Monitor the supply of ingredients needed for fried dishes and inform the kitchen manager of any shortages., • Properly store and label food items according to health and safety regulations. Team Collaboration: • Work closely with the kitchen staff to ensure all fried items are prepared and delivered on time., • Previous experience as a Fry Cook or in a similar role is preferred., • Ability to work in a fast-paced kitchen environment., • Strong attention to detail and a commitment to producing high-quality food., • Knowledge of fryer operation and food safety standards., • Availability to work evenings, weekends, and holidays.