Trabajos kitchen manager en Georgia - Page 11

Job Description Kitchen Mgr. Description: Job Purpose: Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff. Duties: • Accomplishes kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures., • Achieves kitchen operational objectives by contributing information and analysis to culinary plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; training kitchen workers to expand their skills; developing career ladder growth opportunities to reduce turnover; identifying and resolving problems; completing audits; determining system improvements; implementing change., • Meets kitchen financial objectives by estimating requirements; contributing information to the annual food and beverage budget; reviewing menus; scheduling expenditures; analyzing budget variances; recommending corrective actions; evaluating time-saving production techniques., • Implements recipes and portion specifications by reviewing menus and product specifications; evaluating ease of menu production; applying established procedures and techniques., • Controls food preparation by consulting with executive chefs and kitchen team leaders; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations., • Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes., • Prepares kitchen operations and production reports by collecting, analyzing, and summarizing food ingredient, food production, and customer data and trends., • Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans., • Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls., • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases., • Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies., • Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Skills/Qualifications: Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Food Sanitation, Safety Management, Leadership, Emphasizing Excellence, Management Proficiency, People Management, Quality Focus Company DescriptionFull-service restaurant serving quality steak and seafood. We make 95% of our menu items fresh in house, using only quality ingredients. Our staff runs like a well-oiled machine. All of our team members show respect for each other. We have employees that have been with us for 15 years, lots of longevity. This creates a consistent product, which is our success story great food and great service every time.Full-service restaurant serving quality steak and seafood. We make 95% of our menu items fresh in house, using only quality ingredients. Our staff runs like a well-oiled machine. All of our team members\r\nshow respect for each other. We have employees that have been with us for 15 years, lots of longevity. This creates a consistent product, which is our success story great food and great service every time.

Job Description Job Summary: It all began with a group of people who dreamt of starting something completely new. Together, we established La Bonanza Hospitality Group, a company dedicated to finding cutting-edge solutions and providing great services. As a Kitchen Manager with La Bonanza, you are responsible for the preparation, presentation and service of all menu items, as well as developing and training all hourly back of the house staff. You are also responsible for completing kitchen performance, quality, health, and safety documentation as required, and work closely with the General Manager to ensure the department is working as a cohesive team. La Bonanza Hospitality Group offers a competitive salary, great benefits, and a 401(K)-match! Our eligible managers also enjoy paid vacation and sick days, a competitive bonus structure, cell phone reimbursement, company vehicle, and company meals. Supervisory Responsibilities • Ability to supervise multiple levels of workers., • Provides useful and real-time coaching gives feedback and aligns development goals with organizational objectives. • Promote the company’s safety programs and enforce safety guidelines., • Reviews Time and Attendance in Toast POS and follows up on any discrepancies for the department. • Operate with the highest level of conduct, integrity, and confidentiality, setting an example for leaders and associates. Duties and Responsibilities • Enforce company procedures and policies., • Maintain weekly budgets and financial reports according to company standards., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. • Supervise kitchen team., • Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. • Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. • Responsible for training kitchen personnel in cleanliness and sanitation practices., • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. • Maintaining and upholding our company's vision and values., • Demonstrating a passion for details and a willingness to learn., • Taking part in pre-service duties and applicable closing duties., • Exhibiting a familiarity with daily menus., • Maintaining a safe, sanitary, and organized work environment., • Performs other duties as required or assigned. Required Skills and Abilities • Three to five years of kitchen management experience is required., • Expertise with kitchen sanitation and safety regulations., • Excellent organizational and conflict management skills., • Ability to manage a team is a fast-paced stressful work environment., • Certification from a culinary school or degree in restaurant management is a plus., • Ability to work long shifts including nights and weekends, • The average manager schedule is 50-55 hours a week depending on business needs, • Must be fluent in English, Spanish preferred. Education and preferred. • Certification from an accredited culinary school or degree in restaurant management is a plus, • ServSafe Manager certification, or the ability to obtain one within 90 days of employment. Physical Requirements • Ability to climb stairs and lift to 50 lbs. daily is required., • Standing for long periods of time., • Ability to work with commercial equipment including stand mixers, ovens, torches, etc., • Ability to reach, bend, stoop, climb up and down stairs, walk, and carry multiple objects., • Working various shifts including weekend and holiday. An Equal Opportunity Employer La Bonanza Group, LLC is an equal opportunity employer and administers all personnel practices without regard to race, color, religious creed, sex, gender, age, ancestry, national origin, mental or physical disability or medical condition, sexual orientation, gender identity or expression, marital status, military or veteran status, genetic information, or any other category protected under federal, state, or local law. La Bonanza Group, LLC is a drug-free workplace and participates in E-Verify. All offers of employment are contingent upon the completion and passing of the compliance process.

Job Description Position Summary Under the direct supervision of the Park Manager, the Groundskeeper is responsible for maintaining the overall appearance, cleanliness, and safety of the park grounds. This role focuses on landscaping, grounds care, and basic outdoor maintenance tasks to help ensure that Unicoi State Park & Lodge offers an exceptional experience to guests and visitors year-round. Why Work Here? You’ll be part of a friendly, fast-paced team in a unique work environment surrounded by natural beauty. We value professionalism, creativity, and initiative—and we’re committed to helping our team members succeed. Whether you're building a culinary career or bringing solid skills to a supportive kitchen, we want to hear from you. • A fun work environment, • Health insurance, to include, medical, dental, vision, life insurance-, Short- and Long-Term disability, and much more, • 401 (k) retirement plan, • Paid Vacation, • Paid holidays, • Opportunity for growth and development with a leading hospitality management team, • Free Employee Meals, • Free uniforms, • Free parking, • Employee discounts at the Lodge, • Discounted room rates and golf at Coral Hospitality properties, • 12 comp rooms and 12 comp camp sites at all NGMA State parks, • Free and discounted golf and park activities at other NGMA State Parks To perform this job successfully, an individual must be able to carry out each essential duty effectively. The following skills and abilities are representative of the requirements for the role. Reasonable accommodations may be made for individuals with disabilities. Key Responsibilities • Respond to guest and staff concerns related to park conditions or maintenance issues., • Maintain, clean, and store landscaping equipment and tools properly after use., • Safely operate vehicles and landscaping equipment, including mowers, trimmers, and utility vehicles., • Conduct regular inspections and perform preventative maintenance as assigned., • Follow all safety and security procedures to ensure a hazard-free work environment., • Prune and care for trees, shrubs, and other plant life according to established guidelines., • Perform grounds care duties including mowing, edging, raking, and trash removal., • Apply fertilizers, seed lawns, plant shrubs, and prepare soil and terrain as needed., • Assist with spraying vegetation, installing drainage systems, and making general repairs., • Problem Solving: Identifies and addresses issues efficiently., • Customer Service: Responds promptly and respectfully to guest concerns., • Interpersonal Skills: Maintains a positive and collaborative approach., • Communication: Listens attentively; speaks and writes clearly., • Teamwork: Works well with others and supports team goals., • Cost Awareness: Uses resources efficiently., • Diversity & Inclusion: Treats others with respect and promotes a positive environment., • Ethics & Integrity: Acts honestly and upholds organizational values., • Professionalism: Maintains composure and reliability in all situations., • Quality & Productivity: Delivers consistent, high-quality results in a timely manner., • Safety Focused: Adheres to safety guidelines and promotes a secure worksite., • Adaptability: Handles changing priorities with flexibility., • Dependability: Reliable and punctual in fulfilling job duties., • High school diploma or general education degree (GED) required., • 3–6 months of experience in groundskeeping, landscaping, or a similar field preferred., • Equivalent combinations of education and experience will be considered.

Job Description Salary: $85,000 - $100,000 /year CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary The Executive Chef will be responsible for overseeing kitchen operations for a corporate dining account in Fayetteville, GA, while maintaining a safe and sanitary work environment for the staff. In this high-impact role, you’ll partner with the General Manager to lead a thriving corporate dining operation—bringing creativity, precision, and energy to every plate. You’ll help drive culinary excellence, inspire kitchen talent, and ensure a safe, efficient, and high-performing environment. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Certain positions may require Florida Level 2 background screening. Details: Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Req ID: 1520742 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Job Description We are seeking a skilled and motivated Kitchen Manager to help oversee the culinary team at a fun Casual Dining restaurant. As the Kitchen Manager, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: • Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served in a timely manner, and adhere to recipes and portion sizes., • Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge., • Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance., • Inventory and Cost Control: Manage food inventory levels, minimize waste, and implement effective portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency., • Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement., • Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: • Competitive salary, • Direct Deposit, • 401K, • Comprehensive Health benefits, • Paid time off (PTO), • Excellent room for growth and advancement, • Employee Discounts Qualifications: • Minimum three (3) years experience as a Kitchen Manager in a full-service casual dining restaurant., • Strong culinary skills and a solid understanding of kitchen operations., • Excellent leadership and team management abilities., • In-depth knowledge of food safety and sanitation regulations., • Ability to work in a fast-paced environment and handle pressure., • Strong organizational and time management skills., • Proficiency in inventory management and cost control practices., • Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Job Description We are seeking a talented and driven Executive Chef to lead our kitchen operations and elevate our culinary program. The ideal candidate is passionate about food, creative with menus, and confident in managing a high-volume kitchen while maintaining exceptional quality and consistency. This role requires strong leadership, hands-on execution, and the ability to train, motivate, and develop a cohesive kitchen team. Experience with menu development, cost control, inventory management, and maintaining health and safety standards is essential. Company DescriptionRock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multisensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair. At Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience. We are currently seeking a detail-oriented, disciplined, and experienced Kitchen Manager to join our team and ensure the flawless execution of our culinary vision.Rock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multisensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair.\r\nAt Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience. We are currently seeking a detail-oriented, disciplined, and experienced Kitchen Manager to join our team and ensure the flawless execution of our culinary vision.

Job DescriptionDescription: Kitchen Manager – New Restaurant Opening Green Coyote Cantina – Avondale Decatur, GA Opening April 2026 Green Coyote Cantina Avondale is bringing bold flavors, great music, and true Tex-Mex hospitality to Decatur in April 2026. We are building a neighborhood gathering place where guests come early, stay late, and feel right at home. At Green Coyote, it’s about having fun, kicking up your heels, and howling at the moon with friends and family. Inspired by the cantinas of Far West Texas, we serve scratch-made Tex-Mex, premium margaritas, and cold Mexican beers in a lively, welcoming atmosphere. With classic outlaw music and a world-class patio, our goal is simple: create a place where great food, great drinks, and genuine hospitality come together. We are seeking an experienced Kitchen Manager to lead Back of House operations and support the opening of this exciting new restaurant. The Kitchen Manager will report directly to the General Manager and play a critical role in building the kitchen team, maintaining food quality standards, and ensuring operational efficiency. New restaurant opening experience is a plus. Salary: $55,000 – $70,000 annually (based on experience) Position Overview The Kitchen Manager (KM) oversees all Back of House operations and staff and is responsible for purchasing, receiving, preparing, and presenting food products according to established recipes and procedures. This role is critical in ensuring a consistent and efficient kitchen operation—from menu execution and prep processes to the final guest experience. The ideal candidate is a strong leader who maintains high standards, develops kitchen staff, and ensures the kitchen runs safely, efficiently, and profitably. Key ResponsibilitiesKitchen Operations • Supervise and oversee the production and preparation of food according to established recipes and standards, • Ensure food is prepared and presented consistently, accurately, and on time, • Monitor and maintain efficient kitchen ticket times, • Conduct regular Taste & Temperature checks to ensure food quality and safety, • Ensure compliance with food safety and sanitation standardsInventory & Cost Control, • Oversee ordering, receiving, storage, and handling of food and kitchen supplies, • Manage food cost, waste tracking, and kitchen labor costs, • Maintain proper inventory controls and participate in regular inventory counts, • Monitor kitchen operations to ensure efficiency and cost management, • Maintain a strong understanding of P&L and kitchen financial performanceTeam Leadership, • Supervise all Back of House staff, • Train kitchen staff on proper food preparation, safety, equipment use, and cleaning procedures, • Direct work for kitchen employees, including assigning duties and setting schedules, • Conduct performance evaluations, coaching, and disciplinary actions when needed, • Provide ongoing feedback to help develop Key Hourly employees and Assistant Managers, • Participate in interviewing and hiring Back of House staffSafety & Standards, • Enforce compliance with all food safety, sanitation, and employment policies, • Ensure kitchen cleanliness, organization, and safety at all times, • Maintain proper storage and handling of food, cleaning supplies, and paper products, • Help create a safe, fun, and professional work environmentQualifications, • 5+ years of kitchen management experience in a full-service, high-volume restaurant, • Strong knowledge of food products, recipes, and kitchen preparation techniques, • Experience supervising Back of House teams and managing kitchen operations, • Strong understanding of food cost control, labor management, and P&L, • Experience with scheduling, ordering, and inventory management, • Ability to maintain high operational and sanitation standards, • Strong leadership, communication, and team development skills, • A degree in Business, Hospitality, or Culinary Arts is a plusWhat We’re Looking For, • A strong kitchen leader who leads by example, • Someone with a people-first mentality who develops and supports their team, • A professional with high accountability, humility, and work ethic, • Someone who thrives in a fast-paced, high-volume kitchen environment, • A leader committed to maintaining high standards in food quality, cleanliness, and team cultureBenefits, • Health, Dental, and Vision Insurance (after 60 days), • Paid Vacation, • Opportunities for growth within the MooCoo Group, • Opportunity to help open and lead the kitchen for a brand-new restaurant location Green Coyote Cantina Avondale is part of the MooCoo Group, a restaurant company dedicated to craftsmanship, hospitality, and creating neighborhood gathering places where guests and team members feel at home. If you are passionate about food, leadership, and building strong kitchen teams, we would love to meet you. Requirements:

Job Description Position Summary This is a dual-role, leadership position combining Executive Chef and General Manager responsibilities. The selected candidate will be responsible for total store ownership—overseeing culinary direction, operational execution, team management, and financial performance for two distinct concepts. This role is ideal for a high-energy, hands-on leader with deep culinary expertise and proven operational management skills. The Executive Chef & General Manager will be accountable for both the Back of House (BOH) and Front of House (FOH) performance, managing the full lifecycle of restaurant operations from opening strategy, team recruitment and training, guest experience, and financial sustainability. Essential Duties and Responsibilities Culinary Leadership & Menu Development: • Design and execute creative, brand-aligned menus for KoHo and Wu-Tang Kitchen, • Standardize recipes, portion sizes, plating guides, and kitchen systems for operational consistency, • Oversee food quality, presentation, kitchen cleanliness, and daily execution, • Partner with ownership and Director of Operations to develop seasonal items, limited-time offers (LTOs), and future menu innovations, • Oversee daily operations of both FOH and BOH teams, ensuring alignment with company policies, SOPs, and service standards, • Lead new store opening processes including licensing, vendor onboarding, kitchen setup, and soft launches, • Schedule and manage labor to meet service levels while maintaining budget compliance, • Ensure all food safety, sanitation, and OSHA standards are strictly followed, • Monitor PCL performance, labor cost, COGS, inventory, and supply chain efficiency, • Recruit, hire, onboard, and develop hourly and salaried team members across both brands, • Conduct structured training programs for kitchen and service teams, • Establish a culture of excellence, ownership, and hospitality across the operation, • Implement performance review cycles and employee recognition initiatives, • Mentor team members for future leadership roles; support succession planning, • Fully accountable for store-level financial results: revenue, profitability, COGS, labor, EBITDA, • Partner with leadership in forecasting, goal-setting, and long-term strategy development, • Use data insights and reporting tools (e.g., POS, inventory, labor management systems) to guide business decisions, • Identify and implement cost control measures and operational efficiencies, • Leadership & Team Development: Inspires, coaches, and builds effective, diverse teams, • Culinary Creativity & Execution: Ability to innovate, standardize, and maintain quality, • Operational Acumen: Strong grasp of systems, tools, and best practices in restaurant management, • Financial Literacy: Able to analyze reports, drive revenue, manage costs, and achieve targets, • Guest-Centric Mindset: Delivers consistently high guest experiences, • Adaptability & Decision Making: Thrives in dynamic environments; makes data-informed decisions, • Compliance & Safety: Maintains highest standards in food safety, labor law, and health regulations, • Store Profitability (EBITDA, net income), • Food Cost & Labor Cost %, • Employee Turnover & Retention Rates, • Guest Satisfaction Scores (e.g., reviews, surveys), • Training Completion Rates, • Health Inspection and Audit Scores, • Bachelor's degree in culinary arts, Hospitality Management, or related field (Required), • ServSafe Certification (Required), • Additional management (e.g., food safety manager) a plus, • Minimum 5 years of experience in a Chef-Operator, Executive Chef, or General Manager role, • Demonstrated experience with menu development, kitchen management, and operational oversight, • Proven success managing PCL statements, budgeting, labor planning, and cost control, • Experience in opening new restaurants or managing high-growth transitions is highly preferred, • Airport or multi-concept dining experience is a plus but not required

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionEXECUTIVE KITCHEN MANAGER-Alpharetta, GA • Flexible schedule, • $70K - $75k base salary and a VERY solid BONUS plan as well!, • Paid Time Off We are seeking an Executive Culinary Manager in Alpharetta, GA to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to further the brand. Fantastic opportunity to work for an established, hospitality group with a huge following in Alpharetta, GA. Requires some creativity and the Head Chef will be able grow and expand. This is a hands-on culinary role in Alpharetta, GA. Supervises a kitchen team of full/part-time cooks and sous chefs. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities

Job Description The Pizza Joint in Evans, GA is looking for a Kitchen Manager to join our team! We are located on 4301 Washington Road. Our ideal candidate is self-driven, motivated, and hard-working! Responsibilities • Train and develop Heart of House Team Members to company standards, • Anticipate ingredient needs and arrange re-stock accordingly, • Ensure a productive kitchen flow that upholds business standards, • Stay organized and maintain a high-level of cleanliness and sanitation, • Experience working as a kitchen manager or equivalent experience, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed, • Adaptable to high traffic and kitchen volume 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.

Job Description Back of House Manager Stars and Strikes Family Entertainment Center is seeking an experienced Back-of-House (Kitchen) Manager who is ready to be part of a high volume, fast-paced restaurant in a growing company. Our Kitchen Crew creates a variety of delicious dishes from our full restaurant and catering menus. View our menu on The ideal candidate will know how to manage a large Kitchen Crew, understand back-of-house operations, and have the background to manage food and labor costs. We are looking for someone with a knowledge of food safety standards, an ability to enforce hygiene and sanitation practices and someone who will adhere to all county and company food and safety regulations. This individual will be in charge of creating unforgettable guest dining experiences; someone who is passionate excellent culinary cuisine is who we are looking for! Why Join Our Team? • We are a family-owned business and consider our team members part of our family, • We equip team members to achieve their career dreams at Stars and Strikes and provide training to do so, • With our continued expansion throughout the Southeast, there are many opportunities for advancement within the company, • We encourage team members to have fun while they work, • We provide opportunities for all team members to give back to the community, • We are a community who live out our core values:, • Minimum of two years of restaurant experience, • Management and/or hospitality experience a plus, • Experience in managing COGS and labor, • ServSafe certified or able to complete certification, • Must be able to work weekends and holidays Core Competencies:, • People Leader: Develop Staff, Navigate Chaos, Motivate Others, Handle Conflict, Thrive in Ambiguity, Cultivate Excellent Guest Experiences, • Back of House Expert: Problem-Solver, Food Safety Experience, Hygiene and Sanitation Focused, Budget Proficiency, Efficient Food PreparationKey Responsibilities:, • Own Back-of-House/Kitchen Sanitation and Operations, • Hire, Train and Manage All Team Members, • Manage Inventory of Food and Beverage, • Attend all Staff Meetings, • Comply with County Health Standards, • Stay Up to Date on Company’s BOH Processes, • Train Team on Updated Processes and Specials, • Assist with Orientation and Onboarding New StaffPerks We Offer:, • Health & 401k Benefits, • Bonuses, • Paid-Time Off, • Daily Pay, • Free Bowling, Laser Tag & Gameplay! Be sure to follow us on Facebook, Instagram, Twitter, and LinkedIn to be informed of the dates for our upcoming hiring events. Stars and Strikes is an Equal Opportunity Employer. Powered by JazzHR 222URPRQ5p

Job Description Job Summary: The Kitchen Manager at Fatboiz in McDonough, Georgia will be responsible for overseeing all kitchen operations and ensuring the highest level of food quality and service for our guests. This is a full-time, management role that requires strong leadership, organizational skills, and a passion for creating delicious and memorable meals. The ideal candidate will have experience in kitchen management, a love for food, and a desire to work in a fast-paced and dynamic environment. Compensation & Benefits: This position offers a competitive salary of $4000 per month, paid biweekly. In addition, the selected candidate will be eligible for benefits including medical, dental, and vision insurance, as well as vacation and sick time. As a member of our team, you will also have the opportunity to develop your skills and grow within our company. Responsibilities: • Oversee all kitchen operations, including food preparation, cooking, and plating, • Ensure compliance with health and safety standards and regulations, • Maintain inventory levels and order necessary supplies, • Train and manage kitchen staff, including scheduling and performance evaluations, • Create and update menus, taking into account seasonal ingredients and customer preferences, • Communicate with front-of-house staff regarding any menu changes or specials, • Collaborate with the restaurant's management team to improve overall operations and guest experience, • Monitor food costs and make adjustments to maintain profitability, • Handle any customer concerns or complaints related to the kitchen, • Stay updated on industry trends and implement new techniques or recipes as needed Requirements: • Previous experience in kitchen management role, preferably in a high-volume restaurant setting, • Knowledge of food safety and sanitation regulations, • Strong leadership and communication skills, • Ability to multitask and prioritize in a fast-paced environment, • Understanding of inventory management and cost control, • Culinary degree or equivalent experience preferred, • Must be able to work evenings, weekends, and holidays as needed EEOC Statement: Fatboiz is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified individuals are encouraged to apply.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description General Statement of Duties: The Manager oversees the daily operations of the Culinary Services Department, ensuring high-quality food preparation, exceptional customer service, and efficient coordination of events, parties, and in-house catering. The Manager also participates in food preparation and cooking tasks while supervising and training team members to maintain a safe, organized, and productive kitchen environment. This position requires strong leadership skills, attention to detail, and a commitment to delivering outstanding culinary experiences. Essential Job Functions: • Supervise, train, and motivate culinary team members, ensuring adherence to food safety and quality standards., • Prepare and cook menu items, including breakfast, burgers, chicken tenders, french fries, and other American foods., • Coordinate catering for in-house events, parties, and special occasions, collaborating with appropriate team members to ensure successful execution., • Monitor food inventory, place orders, and manage stock levels to prevent waste and ensure timely availability of ingredients., • Maintain a clean and organized kitchen, ensuring compliance with ServeSafe and other health and safety regulations., • Develop and update team schedules to ensure adequate staffing for daily operations and events., • Address and resolve customer complaints or issues promptly and professionally., • Assist with menu planning and development in collaboration with leadership. Added Responsibilities: • Support marketing efforts by providing input on menu items and culinary promotions., • Act as a liaison between the culinary team and other departments to ensure seamless communication and operations. Preferred Qualifications / Competencies: • 3+ years of experience in food service management or a related field., • ServeSafe Manager Certification required (or must be obtained within 30 days of hire)., • Strong leadership and team-building skills., • Excellent organizational and multitasking abilities., • Proficiency in inventory management and food ordering systems., • Ability to work a flexible schedule, including evenings, weekends, and holidays., • Exceptional communication and interpersonal skills., • Passion for delivering high-quality food and excellent customer service. Tasks Effort % of time spent on this aspect of the role Supervise and train culinary team members 30% Prepare and cook menu items 25% Coordinate catering and events 20% Inventory management and ordering 15% Administrative tasks and customer service 10% Working Conditions: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Primarily works in a kitchen and event environment, requiring regular standing, walking, bending, or lifting. Frequently required to lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus. The noise level in the work environment is moderate to high during peak times. Scope and Impact: This non-exempt position has recurring work duties critical to the operational efficiency and success of the Culinary Services Department. Errors in judgment or neglect of duties could result in resource waste, safety risks, or negative customer experiences. Work priorities are determined by the General Manager. Limitations and Disclaimer: The above position description is meant to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all responsibilities, duties, and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. The employee will be required to follow any other job-related instructions and to perform other job-related duties requested by their supervisor in compliance with Federal and State Laws. Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this position successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an "at-will" basis All candidates selected for employment with Riverside EpiCenter will be required to successfully complete a background check and drug screening as a condition of employment. Failure to pass either requirement may result in disqualification from the hiring process or termination of employment.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits Offered | Wage Information • Competitive Pay!, • FREE Delicious Meals on every shift!, • No late nights, no early mornings!, • Flexible Schedule!, • Great Environment!, • Career Path to Ownership!, • The option to get paid daily!Plus, once you're eligible:, • Medical, Dental, Vision, and Disability Insurance options!, • Paid Time Off potential! Job Summary Each day at Tazikis is a little different - part of what keeps it exciting! You might have an opening shift or a closing shift. For an opening shift, mornings are spent helping your prep crew ready the store for lunch service and preparing catering orders for guests, keeping a close eye on food safety practices and recipe perfection. Before the doors open, gather your team for pre-shift (or even a family meal!), and catch them up on the newest Tazikis updates like a recipe change or a new feature of our Taz Rewards program. Youll enjoy meeting the great people in your community as you touch tables and help guests with their Take-Out orders - get to know them by name! During the afternoons, managing shift change, youll juggle helping on the line while getting a PM prep sheet ready or looking ahead at dinner orders coming in online. If youre working a PM shift, once you check the state of your teams stations, youll help the team push through busy online ordering hours for Take-Out dinners while giving Dine-In guests great service as well. As the shift winds down, youll use your evening counts and tomorrows catering orders to make prep sheets for your AM team, setting them up for another successful day! Responsibilities: • Serving guests, making meaningful connections with them, • Opening & closing tasks, • Being responsible for the restaurant when a manager isnt on duty, • Setting the tone for the shift and giving clear, calm directions to your team about their duties, • Mastering menu and product knowledge, • Supporting or working stations when needed (kitchen included), • Prepping food and doing side work, • Following proper cash handling and payment procedures, • Maintaining Health Department Standards throughout each shift, • Following proper Alcohol Handling policies and procedures, • Proper food handling and storage of food products, • Maintaining proper hygiene, uniform, and appearanceQualifications:, • Must be at least 21 years of age, • Prior food service experience preferred, • Leadership, guest service, and verbal communication skills with guests/team members, • Ability to thrive in a fast-paced environment, balancing multiple tasks and priorities, • Ability to follow instructions and adhere to the policies and procedures, • Energetic, ready to learn, loves fresh food, • Work flexible schedule, • Dependable, reliable, and trustworthy, • Understand and abide by all company standards and policies (provided in your handbook), • Morning shift - 7am - 4pm, • Evenings - 4pm - 10pm, • Weekends- when applicable Your Physical Requirements: (with or without a reasonable accommodation) • Walking/ standing for extended periods, • Reaching, • Bending, • Lifting/ carrying up to 30 pounds, • Wiping, • Twisting Company Overview Taziki's Caf is a fast-casual restaurant brand with more than 90 locations in 17 states. Our menu is Mediterranean-inspired with a Southern flair, and our mission is to create an environment that combines modern Mediterranean fare with meaningful human connection. We are a family of big-hearted foodies committed to making an impact in our communities!

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes., • Executes the Performance Management process consistently to ensure employees are set up for success and held accountable., • Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements., • Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking., • Ensures proper supervision of restaurant through ongoing examination of station and customer activities., • Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends., • Drives customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards., • Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operational procedures using company systems., • Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent or on vacation., • Ensures that food safety standards are met through direct observation while running shifts or when present in the restaurant., • Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being implemented., • Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets., • Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors)., • Takes the initiative, in addition to providing excellent customer service, to perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently. POSITION QUALIFICATIONS/CORE COMPETENCIES • High school diploma /General Educational Development (GED) required, associate degree or higher preferred., • Minimum of one year experience in restaurant operations or equivalent combination of education and experience., • Proficient working knowledge of Microsoft Office applications., • Must be able to work a flexible schedule including days, nights, and weekends., • May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates., • Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant., • Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers’ expectations., • Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth., • Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience., • Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools. WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters. PHYSICAL DEMANDS • Requires constant movement in and around all areas of the restaurant., • Ability to stand/walk constantly and for extended periods of time., • Ability to reach overhead, bend, and stoop frequently and repetitively., • Ability to work in a warm environment near grills, ovens, and vats., • Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion., • Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Flexible schedule, • Opportunity for advancement About the Role: Were looking for a reliable, hands-on Kitchen Manager / Cook to lead day-to-day kitchen operations, prep and cook quality food, and help keep our fast-paced kitchen running smoothly. Breakfast and evening shifts available. Full and part time positions available. Bilingual or experience speaking Spanish would be a great asset. Key Responsibilities: • Prepare and cook menu items to spec and in a timely manner, • Oversee kitchen staff and daily operations during shifts, • Maintain a clean, organized, and safe kitchen environment, • Manage inventory and assist with food ordering and prep lists, • Ensure food quality, portion control, and consistent execution, • Uphold food safety and sanitation standards Requirements: • Proven cooking experience in a fast-paced kitchen, • Leadership skills and the ability to manage a small team, • Ability to follow recipes and prep guides accurately, • Reliable, punctual, and able to work weekends/lunch rush, • ServSafe certification a plus (or willing to obtain) What We Offer: • Competitive pay based on experience, • Flexible scheduling, • Staff meals and shift perks, • A supportive, fast-moving team environment

Job Description Salary: $65,000 - $80,000/ year Pay Grade: 14 CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary The Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations for a corporate dining account in Fayetteville, GA, while maintaining a safe and sanitary work environment for the staff. In this high-impact role, you’ll partner with the Executive Chef and General Manager to lead a thriving corporate dining operation—bringing creativity, precision, and energy to every plate. You’ll help drive culinary excellence, inspire kitchen talent, and ensure a safe, efficient, and high-performing environment. Key Responsibilities: • Assists the Executive Chef in ensuring compliance with all sanitation, ServSafe, safety, production, and merchandising requirements, • Motivates, trains, develops, and directs the back-of-house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors, • Ensures that high-quality food items are creatively prepared and presented in a cost-effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience in high-volume operations, • Catering experience preferred, • flexible to work weekends as needed based on business need, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product, and quality identification, • Excellent interpersonal, customer service, and oral/written communication skills, • Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Associates at CulinArt are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Certain positions may require Florida Level 2 background screening. Details: Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Req ID: 1520260 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits Offered | Wage Information • Competitive Pay!, • FREE Delicious Meals on every shift!, • No late nights, no early mornings!, • Flexible Schedule!, • Great Environment!, • Career Path to Ownership!, • The option to get paid daily!Plus, once you're eligible:, • Medical, Dental, Vision, and Disability Insurance options!, • Paid Time Off potential! Job Summary Each day at Tazikis is a little different - part of what keeps it exciting! You might have an opening shift or a closing shift. For an opening shift, mornings are spent helping your prep crew ready the store for lunch service and preparing catering orders for guests, keeping a close eye on food safety practices and recipe perfection. Before the doors open, gather your team for pre-shift (or even a family meal!), and catch them up on the newest Tazikis updates like a recipe change or a new feature of our Taz Rewards program. Youll enjoy meeting the great people in your community as you touch tables and help guests with their Take-Out orders - get to know them by name! During the afternoons, managing shift change, youll juggle helping on the line while getting a PM prep sheet ready or looking ahead at dinner orders coming in online. If youre working a PM shift, once you check the state of your teams stations, youll help the team push through busy online ordering hours for Take-Out dinners while giving Dine-In guests great service as well. As the shift winds down, youll use your evening counts and tomorrows catering orders to make prep sheets for your AM team, setting them up for another successful day! Responsibilities: • Serving guests, making meaningful connections with them, • Opening & closing tasks, • Being responsible for the restaurant when a manager isnt on duty, • Setting the tone for the shift and giving clear, calm directions to your team about their duties, • Mastering menu and product knowledge, • Supporting or working stations when needed (kitchen included), • Prepping food and doing side work, • Following proper cash handling and payment procedures, • Maintaining Health Department Standards throughout each shift, • Following proper Alcohol Handling policies and procedures, • Proper food handling and storage of food products, • Maintaining proper hygiene, uniform, and appearanceQualifications:, • Must be at least 21 years of age, • Prior food service experience preferred, • Leadership, guest service, and verbal communication skills with guests/team members, • Ability to thrive in a fast-paced environment, balancing multiple tasks and priorities, • Ability to follow instructions and adhere to the policies and procedures, • Energetic, ready to learn, loves fresh food, • Work flexible schedule, • Dependable, reliable, and trustworthy, • Understand and abide by all company standards and policies (provided in your handbook), • Morning shift - 7am - 4pm, • Evenings - 4pm - 10pm, • Weekends- when applicable Your Physical Requirements: (with or without a reasonable accommodation) • Walking/ standing for extended periods, • Reaching, • Bending, • Lifting/ carrying up to 30 pounds, • Wiping, • Twisting Company Overview Taziki's Caf is a fast-casual restaurant brand with more than 90 locations in 17 states. Our menu is Mediterranean-inspired with a Southern flair, and our mission is to create an environment that combines modern Mediterranean fare with meaningful human connection. We are a family of big-hearted foodies committed to making an impact in our communities!

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits Offered | Wage Information • Competitive Pay!, • FREE Delicious Meals on every shift!, • No late nights, no early mornings!, • Flexible Schedule!, • Great Environment!, • Career Path to Ownership!, • The option to get paid daily!Plus, once you're eligible:, • Medical, Dental, Vision, and Disability Insurance options!, • Paid Time Off potential! Job Summary Each day at Tazikis is a little different - part of what keeps it exciting! You might have an opening shift or a closing shift. For an opening shift, mornings are spent helping your prep crew ready the store for lunch service and preparing catering orders for guests, keeping a close eye on food safety practices and recipe perfection. Before the doors open, gather your team for pre-shift (or even a family meal!), and catch them up on the newest Tazikis updates like a recipe change or a new feature of our Taz Rewards program. Youll enjoy meeting the great people in your community as you touch tables and help guests with their Take-Out orders - get to know them by name! During the afternoons, managing shift change, youll juggle helping on the line while getting a PM prep sheet ready or looking ahead at dinner orders coming in online. If youre working a PM shift, once you check the state of your teams stations, youll help the team push through busy online ordering hours for Take-Out dinners while giving Dine-In guests great service as well. As the shift winds down, youll use your evening counts and tomorrows catering orders to make prep sheets for your AM team, setting them up for another successful day! Responsibilities: • Serving guests, making meaningful connections with them, • Opening & closing tasks, • Being responsible for the restaurant when a manager isnt on duty, • Setting the tone for the shift and giving clear, calm directions to your team about their duties, • Mastering menu and product knowledge, • Supporting or working stations when needed (kitchen included), • Prepping food and doing side work, • Following proper cash handling and payment procedures, • Maintaining Health Department Standards throughout each shift, • Following proper Alcohol Handling policies and procedures, • Proper food handling and storage of food products, • Maintaining proper hygiene, uniform, and appearanceQualifications:, • Must be at least 21 years of age, • Prior food service experience preferred, • Leadership, guest service, and verbal communication skills with guests/team members, • Ability to thrive in a fast-paced environment, balancing multiple tasks and priorities, • Ability to follow instructions and adhere to the policies and procedures, • Energetic, ready to learn, loves fresh food, • Work flexible schedule, • Dependable, reliable, and trustworthy, • Understand and abide by all company standards and policies (provided in your handbook), • Morning shift - 7am - 4pm, • Evenings - 4pm - 10pm, • Weekends- when applicable Your Physical Requirements: (with or without a reasonable accommodation) • Walking/ standing for extended periods, • Reaching, • Bending, • Lifting/ carrying up to 30 pounds, • Wiping, • Twisting Company Overview Taziki's Caf is a fast-casual restaurant brand with more than 90 locations in 17 states. Our menu is Mediterranean-inspired with a Southern flair, and our mission is to create an environment that combines modern Mediterranean fare with meaningful human connection. We are a family of big-hearted foodies committed to making an impact in our communities!

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCulinary Manager – Alpharetta, GA Salary: $60,000–$75,000 + Bonus + Full Benefits A high-quality, scratch-kitchen restaurant inAlpharetta, GA is seeking a talented and driven Culinary Manager to lead our back-of-house operations. If you’re passionate about scratch cooking, team development, and culinary excellence, we’d love to meet you.Based in vibrantAlpharetta, GA, our kitchen prides itself on preparing fresh, made-from-scratch dishes with consistency and care. We are looking for a strong culinary leader who can manage kitchen operations, uphold high standards, and foster a positive team culture. What We Offer: • Competitive salary: $60,000–$75,000, • Bonus potential based on performance, • Full benefits package including health, dental, vision, and 401(k), • Paid time off and advancement opportunities, • A scratch-kitchen environment that values creativity and qualityWhat We’re Looking For:, • 2+ years of culinary or kitchen management experience in a full-service or upscale casual concept, • Experience with scratch cooking and food quality control, • Strong leadership and organizational skills, • Ability to manage BOH operations, labor, and food cost

Job DescriptionDescription: Hospice House RN night positions may be eligible for a $5,000.00 Sign on Bonus Wage rate is determined by education (BSN) and number of years as a licensed RN Additional 3% added to base rate for BSN or MSN. Essential Functions • Provide individualized nursing care in accordance with Hospice philosophies and standards; provide education to patients and families; conduct ongoing assessments throughout shift to effectively provide symptom management; count and accurately administer medications., • Supervise and direct patient care activities to the CNAs and LPNs, ensure that all assigned duties are completed. If assigned as Charge Nurse, directly supervise nurses and CNAs in patient care., • If immediate personnel action is required, the Charge Nurse has authority to initiate disciplinary actions pending review from Nurse Manager. Challenges in Position • 12-hour shifts with 30-minute meal break on-site; weekend shifts required; holiday shifts required; work flexible work schedules., • On feet many hours, moving rapidly, evaluating situations as they occur, prioritizing and coordinating patient care activities to meet the needs of the patients. Individual Decision Making Parameters • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with professionalism and mutual respect for all., • The requirements in this job description are representative of knowledge, skill, and/or ability required. Required: • Associate's degree from two-year college or technical school Required: • Valid Georgia Registered Nurse License or Compact RN License, • CPR Certification, • Valid Driver's License, • Car Insurance per Columbus Hospice policy, • Ability to define problems, collect data, establish facts, and draw valid conclusions., • Ability to read, analyze, and interpret the most complex documents., • Ability to respond effectively to the most sensitive inquiries or complaints. Provide individualized patient care to include the following: • Assessment of: Patient- Both initial and ongoing, and of patient and family needs to include physical, social, emotional, and spiritual needs., • Accurate administration of medications; orders medications appropriately; counts controlled medications at shift change., • Develop a comprehensive nursing and team care plan in conference with the other members of the, • Interdisciplinary Team; updating the care plan weekly or more frequently if needed., • Seek optimal symptom and pain control for the patients through attentive and thorough examination and follow up., • Keep the attending physician apprised of patients status and request appropriate changes in care in accordance with established guidelines., • Coordinate with the Volunteer Coordinator in assigning, directing, and supporting volunteers., • Seek appropriate spiritual support for the patient/family through patients personal clergy or hospice chaplain., • Provide necessary on-going information, and teaching to the patient/family including hospice protocol, emergencies, and on-call procedures., • Solicit help from other members of the team as well as other agencies or organizations as appropriate., • Help patient/family to prepare for the death of the patient; maintain hope; encourage pre-planning., • Encourage family to actively participate in the patients care. Explain the need to destroy drugs after death occurs., • Support the family and volunteers with closure through the death process., • Accurate and timely recording of all phases of the patients care to include re-certification and physicians orders., • Participate in weekly IDTM meetings: to include documenting on IDTM sheets any changes or problems., • Supervise LPNs, CNAs; in absence of managers supervise Team Assistants, Housekeeping, and Dietary., • Will participate in shift report for continuity of care; reporting pertinent changes and patient information to the oncoming shift., • Will assume Charge Nurse role as assigned:, • Coordinates patient care by making staff assignments for RNs and CNAs., • Available to direct, advise and support staff in patient care decisions related to the plan of care and hospice philosophy., • Make rounds on all patients a minimum of two (2) times during the 12 hour shift., • Communicate with staff throughout the shift for updates on special patient issues or concerns., • In absence of Nurse Manager, coordinate admissions and discharges., • Communicate with Administrator on Call regarding problems or concerns that occur on the weekend and cannot wait until the next business day., • Assign CNA duties and ensures compliance., • Effectively oversee staff productivity in absence of Nurse Manager. Assigns extra tasks such as cleaning/organizing medication room: cleaning kitchen cabinets/drawers; cleaning break room, reading education articles from the Education Notebook; etc., • Assure that staff follows the rules and policies of the hospice house., • Coordinate coverage on unit to ensure that all staff receives a meal break., • After-hours charge nurse is responsible for security of building: making sure all doors in hallways, kitchen and patient rooms are locked., • Direct fire drills and actual emergencies. Make sure that all staff knows what steps to take for patient safety., • Maintain a patient caseload and provides services per plan of care., • Participate in hospice training as required, to include 15 hours of CEUs/year and competency check per policy., • Attend and/or participate in one Memorial Service per year, • Participate in performance improvement activities, • Participate in Joint Commission accreditation processes of Columbus Hospice and surveys by regulatory and other accrediting agencies, • Attend mandatory in-service education and staff meetings., • Take all reasonable precautions to maintain privacy and non-disclosure of any confidential information about patients, other staff members, and the general operations of Columbus Hospice., • Represent the company in a positive and professional manner at all times with others, e.g.,co-workers, management, vendors, and customers., • Complete all job responsibilities in a thorough and complete manner, utilizing good judgment in all aspects of the job., • When unsure of a directed task or any part of job responsibilities, proactively seek the assistance of immediate supervisor., • Ensure job responsibilities are met, including attendance requirements and prompt arrival at work., • Assist with special projects, as requested. 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 regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell. The employee must occasionally lift and/or move more than 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment 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. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to fumes or airborne particles. The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, risk of electrical shock, explosives, and risk of radiation. Potential exposure to variable environments, cigarette smoke, and pets. The noise level in the work environment is usually moderate. This job description is not intended to be a complete statement of job content, rather to act as a guide to the essential functions performed. Management retains the discretion to add or to change the duties of the position at any time. Requirements:

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job DescriptionExecutive Chef As the Executive Chef, you will lead all culinary operations, overseeing menu creation, food preparation, and kitchen staff management. You’ll ensure exceptional food quality, consistency, and presentation while maintaining high standards of cleanliness and safety. Your creativity and leadership will shape a memorable dining experience for every guest. Key Responsibilities • You will be the culinary mastermind of our hotel, crafting exceptional dining experiences that impress and delight our guests., • Your daily tasks will include overseeing kitchen operations, managing kitchen staff, and developing innovative menus and dishes., • You will report to the Food & Beverage Operations Manager or Director of Food & Beverage., • Previous experience in this exact position, • Previous experience in a similar or related position, • Eligible to work in the United States, • Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs., • Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations, • Availability to work a flexible schedule, including evenings, weekends, and holidays if needed, • Career growth opportunities across our nationwide portfolio, • Flexible scheduling, • Access up to 40% of your earned wages before payday with PayActive, • Paid Time Off (PTO) and Paid Holidays, • Full healthcare benefits: medical, dental, and vision, • 401(k) with guaranteed 4% match and no vesting period We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Job DescriptionAbout Us Connection is at the core of what we do. Our team, our guests, and our community matter deeply to us. We work together, support one another, and take pride in delivering great food and genuine hospitality every day. We’re a family-owned and operated restaurant group with over 10 years of serving our communities, and we’re currently seeking a Kitchen Manager to help lead our back-of-house operations and kitchen team. About the Role As Kitchen Manager, you’ll bring our kitchen experience to life through strong leadership, consistent execution, and a commitment to quality and teamwork. You’ll work in a fast-paced, collaborative environment where your leadership directly impacts food quality, team development, and the overall guest experience. While your primary focus will be the kitchen, you’ll partner closely with the full management team to support smooth, unified restaurant operations. What We Expect of You Great people make an amazing workplace! You’ll thrive here if you: • Take ownership of your kitchen and lead with accountability, • Enjoy coaching, developing, and motivating a diverse team, • Care deeply about food quality, consistency, and safety, • Stay calm, organized, and solution-focused under pressure, • Communicate clearly, respectfully, and consistently, • Lead by example and maintain high personal and professional standards, • Value teamwork and understand that success is sharedResponsibilities:, • Lead, train, coach, and recognize kitchen team members, • Ensure team members are properly trained and understand expectations, • Manage daily kitchen operations, prep, and execution, • Maintain consistent food quality and adherence to recipes and standards, • Oversee inventory, ordering, receiving, and food storage procedures, • Create fair and effective schedules aligned with business needs, • Complete operational paperwork and administrative tasks as needed, • Ensure compliance with all food safety, health, labor, and company regulations, • Promote a clean, safe, and organized kitchen at all times, • Communicate regularly with team members, guests, and fellow managers, • Support whole-house operations as part of a unified leadership teamSkills:, • At least 2 years of kitchen management experience (required), • At least 3 years of pizza chef or BOH cooking experience (required), • ServSafe Certification required, • Strong leadership and team development skills, • Working knowledge of kitchen operations, food safety, and inventory management, • Ability to multitask and thrive in a fast-paced environmentAvailability Requirements:, • Ability to work 11-hour shifts, • Nights, weekends, and holidays required Why Work With Us? We’re a neighborhood favorite with loyal guests and a tight-knit team. Our people are the heart of our brand, and we’re committed to creating a supportive, welcoming workplace where you can grow. What You Can Expect From Us: Our team members are the most important stakeholders here and the heart of expanding our brand. We ensure that our team members receive extensive training and development, are continuously set up for success, and feel welcomed in our family! In addition we offer the following perks: • Competitive pay, • Flexible scheduling, • A positive, supportive work environment Powered by JazzHR zRvM3SQRVu

Job Description Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job DescriptionJob description Crew Member- TICE Chicken Holdings Job Objective: TICE Chicken Holdings is a franchisee for the Popeyes brand hiring immediately in the Alabama market! Your role as a Crew Member is to serve each guest courteously, quickly and efficiently; to prepare and cook food products; and to package orders accurately and rapidly. Execution of each job duty must adhere to the specifications and procedures as stated in the Operating Standards Manual. Each task must be accomplished in a timely, clean and orderly manner with a focus on meeting customer needs. Essential Job Functions: Guest Services Ensure that every guest feels welcomed by promoting an atmosphere of positivity. Greet every customer with a pleasant, enthusiastic, and sincere smile. Strive for maximum efficiency to meet accuracy and speed of service standards. Completely and accurately fill orders within the mandated service time. Collection of customer payment for food order(s). Must be able to receive money and accurately count back change. Delivery of order to customer, thanking the customer and inviting him/her to return. Verifies opening cash drawer. Is accountable and responsible for all cash issued and received at the register during assigned shift. Count down drawer at end of shift to ensure accuracy. Practice adequate security measures in cash handling, making frequent cash drops and maintaining mandated amounts of cash in register. Immediately notifies Assistant Manager or General Manager of any deletions, over-rings or equipment problems within the restaurant. Immediately attends to any customer service problem or complaint. Notifies manager as needed. Ensure parking lot and surrounding areas are clean, inviting, and free from litter. Empty all exterior trash receptacles, clean exterior receptacles. Ensure Drive-Thru menu board is clean and contains correct information. Maintain sanitation of customer dining lobby, service area, and restrooms. Prior restaurant experience is not required, will train right candidate for role Similar Position Titles: Team Member, Food Service Associate, Restaurant Associate, Counter Service Representative, Service Crew, Food Prep Team Member, Cashier/Food Handler, Order Taker, Dining Attendant, Kitchen Staff, Hospitality Associate, Guest Service Representative

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description Kitchen Manager – $70,000 to $75,000 – Marietta GA Are you an experienced culinary leader ready to take the next step in your career in Marietta GA? We are seeking a hands-on, high-energy Kitchen Manager to lead our back-of-house operations at our busy, well-established restaurant in Marietta GA. This is an incredible opportunity in Marietta GA for a motivated professional who thrives in a fast-paced environment and takes pride in food quality, team development, and operational excellence. Our restaurant in Marietta GA is known for its strong team culture, high standards, and commitment to work-life balance. What We Offer: • Salary: $70,000 – $75,000, • Full Benefits Package (medical, dental, vision, PTO, and more), • No late nights – enjoy a balanced schedule, • Outstanding bonus plan with strong earning potential, • Oversee all kitchen operations and food production, • Lead, coach, and develop kitchen team members, • Manage food and labor costs to meet financial goals, • Ensure food safety, cleanliness, and quality standards, • Maintain inventory, ordering, and vendor relationships, • Create a positive and accountable team environment Qualifications: • 3+ years of kitchen management experience, • Strong leadership and communication skills, • Proven track record of controlling costs, • High standards for food quality and safety, • Ability to thrive in a structured, team-focused culture If you're ready to bring your leadership skills to a thriving restaurant in Marietta GA, we’d love to connect with you. Join a company that values its people, offers real work-life balance, and rewards performance. Apply today and take the next step in your career in Marietta GA! Company DescriptionGecko Hospitality, named to Forbes 2025 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes 2025 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\n\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\n\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job DescriptionDescription: POSITION TITLE: Registered Nurse – Hospice House REPORTS TO: Hospice House Director/Nurse Manager FLSA STATUS: Non-Exempt SCHEDULE: Full Time Essential Functions Provide individualized nursing care in accordance with Hospice philosophies and standards; provide education to patients and families; conduct ongoing assessments throughout shift to effectively provide symptom management; count and accurately administer medications. Takes all reasonable precautions to maintain privacy and nondisclosure of any confidential information about patients, other staff members, and the general operations of Columbus Hospice. Supervisory Responsibilities Direct • Supervise and direct patient care activities for the CNAs, ensure that all assigned duties are completed., • If assigned as Charge Nurse, directly supervise nurses and CNAs in patient care., • 12 hour shifts with 30-minute meal break on-site; weekend shifts required; holiday shifts required; work flexible work schedules., • On feet many hours, moving rapidly, evaluating situations as they occur, prioritizing and coordinating patient care activities to meet the needs of the patients. Individual Decision Making Parameters • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with professionalism and mutual respect for all., • The requirements in this job description are representative of knowledge, skill, and/or ability required. Required: • Associate's degree from two-year college or technical school Required: • Influenza vaccine during influenza season (Nov. – March), • Valid Georgia Registered Nurse License or multi-state compact license, • Valid Driver’s License preferred, • Car Insurance per Columbus Hospice policy, • Ability to read, analyze, and interpret the most complex documents., • Ability to respond effectively to the most sensitive inquiries or complaints., • Ability to make effective and persuasive speeches and presentations on controversial or complex topics to professional students, medical students, employees, families and patients, and external customers. Position Requirements (not all-inclusive) • Provide individualized patient care to include the following:, • Assessment of: Patient- Both initial and ongoing, and of patient and family needs to include physical, social, emotional, and spiritual needs., • Accurate administration of medications; orders medications appropriately; counts controlled medications at shift change., • Develop a comprehensive nursing and team care plan in conference with the other members of the Interdisciplinary Team; updating the care plan weekly or more frequently if needed., • Seek optimal symptom and pain control for the patients through attentive and thorough examination and follow up., • Keep the attending physician apprised of patient’s status and request appropriate changes in care in accordance with established guidelines., • Coordinate with the Volunteer Coordinator in assigning, directing, and supporting volunteers., • Seek appropriate spiritual support for the patient/family through patient’s personal clergy or hospice chaplain., • Provide necessary on-going information, and teaching to the patient/family including hospice protocol,emergencies, and on-call procedures., • Solicit help from other members of the team as well as other agencies or organizations as appropriate., • Help patient/family to prepare for the death of the patient; maintain hope; encourage pre-planning., • Encourage family to actively participate in the patient’s care. Explain the need to destroy drugs after death occurs., • Support the family and volunteers with closure through the death process., • Accurate and timely recording of all phases of the patient’s care to include re-certification and physician’s orders., • Participate in weekly IDTM meetings: to include documenting on IDTM sheets any changes or problems., • Supervise LPNs, CNAs; in absence of managers supervise Team Assistants, Housekeeping, and Dietary., • Will participate in shift report for continuity of care; reporting pertinent changes and patient information to the oncoming shift., • Will assume Charge Nurse role as assigned:, • Coordinates patient care by making staff assignments for RNs and CNAs., • Available to direct, advise and support staff in patient care decisions related to the plan of care and hospice philosophy., • Make rounds on all patients a minimum of two (2) times during the 12-hour shift., • Communicate with staff throughout the shift for updates on special patient issues or concerns., • In absence of Nurse Manager, coordinate admissions and discharges., • Communicate with Administrator on Call regarding problems or concerns that occur on the weekend and cannot wait until the next business day., • Assign CNA duties and ensures compliance., • Effectively oversee staff productivity in absence of Nurse Manager. Assigns extra tasks such as cleaning/organizing medication room: cleaning kitchen cabinets/drawers; cleaning break room, reading education articles from the Education Notebook; etc., • Assure that staff follows the rules and policies of the hospice house., • Coordinate coverage on unit to ensure that all staff receives a meal break., • After-hours charge nurse is responsible for security of building: making sure all doors in hallways, kitchen and patient rooms are locked., • Direct fire drills and actual emergencies. Make sure that all staff knows what steps to take for patient safety., • Maintain a patient caseload and provides services per plan of care., • Participate in hospice training as required, to include 15 hours of CEUs/year and competency check per policy., • Attend and/or participate in one Memorial Service per year, • Participate in performance improvement activities, • Participate in Joint Commission accreditation processes of Columbus Hospice and surveys by regulatory and other accrediting agencies, • Attend mandatory in-service education and staff meetings., • Take all reasonable precautions to maintain privacy and non-disclosure of any confidential information about patients, other staff members, and the general operations of Columbus Hospice., • Represent the company in a positive and professional manner at all times with others, e.g.,co-workers, management, vendors, and customers., • Complete all job responsibilities in a thorough and complete manner, utilizing good judgment in all aspects of the job., • When unsure of a directed task or any part of job responsibilities, proactively seek the assistance of immediate supervisor., • Ensure job responsibilities are met, including attendance requirements and prompt arrival at work., • Assist with special projects, as requested. 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 regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell. The employee must occasionally lift and/or move more than 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment 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. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to fumes or airborne particles. The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, risk of electrical shock, explosives, and risk of radiation. Potential exposure to variable environments, cigarette smoke, and pets. The noise level in the work environment is usually moderate. Requirements:

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes., • Executes the Performance Management process consistently to ensure employees are set up for success and held accountable., • Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements., • Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking., • Ensures proper supervision of restaurant through ongoing examination of station and customer activities., • Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends., • Drives customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards., • Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operational procedures using company systems., • Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent or on vacation., • Ensures that food safety standards are met through direct observation while running shifts or when present in the restaurant., • Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being implemented., • Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets., • Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors)., • Takes the initiative, in addition to providing excellent customer service, to perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently. POSITION QUALIFICATIONS/CORE COMPETENCIES • High school diploma /General Educational Development (GED) required, associate degree or higher preferred., • Minimum of one year experience in restaurant operations or equivalent combination of education and experience., • Proficient working knowledge of Microsoft Office applications., • Must be able to work a flexible schedule including days, nights, and weekends., • May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates., • Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant., • Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers’ expectations., • Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth., • Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience., • Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools. WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters. PHYSICAL DEMANDS • Requires constant movement in and around all areas of the restaurant., • Ability to stand/walk constantly and for extended periods of time., • Ability to reach overhead, bend, and stoop frequently and repetitively., • Ability to work in a warm environment near grills, ovens, and vats., • Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion., • Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job Description The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionPlease do not contact the Hotel about application status. Hiring Managers will only contact via email those who meet the job requirements. ENGAGE. EXPLORE. DISCOVER. ENGAGE our guests from around the world and deliver brilliant service as a Marriott Host. EXPLORE new places around the globe or at home with Marriott Travel Benefits. DISCOVER your true potential through an exciting Hospitality Career! JOB DESCRIPTION | Position Title: | Host / Hostess | | Department: | Augustino's Restaurant | Reports to: | Restaurant Manager, Assistant Manager, Restaurant Supervisor | Status: | Hourly Non-Exempt Compensation $13.00 hourly Summary of Position Greet and seat guests and while maintaining high Marriott standards. Shifts 7:00 am - 1:30 pm 5:00 pm - 9:30 pm This may vary as guest demands increase & decrease Duties & Responsibilities • Greet and seat guests in the restaurant using all the techniques and steps outlined in the service standards of Marriott hotels., • Ensure that each guest is greeted with warm, friendly enthusiasm and seated at his/her table in the fastest possible time., • To set the tone of aggressive hospitality that will continue all through the restaurant, during the entire meal period., • To supervise and control seating in the restaurant and ensure that guests are seated in stations so that no server is overloaded with guests at any given time, and in a manner that is fair to all servers., • To seat guest in a manner that every guest will receive the fastest and the most courteous service at all times., • Report to work in proper uniform and in accordance with the grooming standards required of all Marriott associates., • Follow all departmental rules and regulations, such as calls for coming in, red sticker policy, requesting time off, etc., • Comply with Marriott's "clean as you go" policy., • Before leaving your work area, always check with your supervisor., • Follow host/ess opening and closing checklist thoroughly., • Assign stations to servers, assign sidework following sidework schedules., • Maintain guest flow charts to track number of guests to each station and to track volume per hour., • Ensure that the entrance to the restaurant has someone there to greet guests at all times., • Ensure that the front of the restaurant is spotless at all times., • Check on every table to ensure that it is clean, spotless and fully set up, and that all silverware and glassware is spotless before any guests are seated at the table. In addition, check to ensure that all chairs are free of crumbs and that the carpet is spotless., • Check on guests to get feedback on the quality of their meals, service, etc., and share any problems that arise, immediately. Inform supervisor and manager, immediately, but try to take care of the problem at once., • Schedule servers for breaks, etc. in conjunction with the supervisor and depending on the business volumes., • Pitch in and help in service, whenever the need arises., • Have an excellent knowledge about the city and methods of transportation, etc., in order to converse with customers, give helpful suggestions, etc., • Have an excellent knowledge about the wines and different items on the menu in order to be able to help guests, answer questions and offer suggestions., • Be thorough about the knowledge about the hotel, services offered, operating hours of all food and beverage outlets, etc., • Effectively check out all servers as they finish their shifts to make sure that all of the following are completed:, • All tables completely set-up, check salt and pepper, sugar, etc., • All side work assigned is completed., • All carpeted areas in the station are clean and neatly swept., • All check issues are recounted and closed at the register or returned., • Check all associates for proper name tags, shoes, clean and proper uniforms, appearance., • Communicate all necessary information to incoming host/ess and supervisor and write down all messages in the host/ess communication log., • Conduct menu class and taste panels in conjunction with the supervisor/manager and the kitchen., • Relieve cashiers for their breaks., • Supervise service in the lounge as assigned by management. Essential Functions • Verbally communicate effectively with guests and co-workers., • Able to work quickly and efficiently, especially under pressure, • Prolonged periods of standing and/or walking, • Ability to visually check work, work area, and hotel space, • Minimum lifting of 30 pounds Other Requirements • Knowledge of English and local language, • Ability to deal with the public in a professional and courteous manner, • Ability to communicate with all managers, supervisors and fellow associates, • Ability to handle conflict situations in a professional manner, • Be well groomed and conform to the hotel's dress code

Job DescriptionKitchen Manager – Buford, GA Salary: $50,000–$60,000 + Bonus Potential ($70K+ Total Comp) + Full Benefits A high-energy, full-service restaurant in Buford, GA is looking for a skilled and motivated Kitchen Manager to lead back-of-house operations. This is a fantastic opportunity for a culinary leader who thrives in a fast-paced environment and is passionate about food quality, safety, and team development.As Kitchen Manager, you’ll play a hands-on role in ensuring kitchen excellence—from managing inventory and food safety to mentoring kitchen staff and maintaining consistent execution. Our Buford, GA location is known for its lively atmosphere and commitment to quality, and we’re seeking someone who can uphold and elevate that standard. What You’ll Receive: • Base salary of $50,000–$60,000, • Generous bonus plan (total compensation potential of $70K+), • Full benefits package including health, dental, vision, and more, • Paid vacation, 401(k) with match, and advancement opportunities, • Supportive culture and industry-leading trainingIdeal Candidate Will Have:, • 2+ years of kitchen or BOH management experience, • Strong understanding of food safety and sanitation practices, • Excellent leadership and team-building skills, • Ability to thrive under pressure and manage a high-volume kitchen, • Availability to work evenings, weekends, and holidays