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Job DescriptionTeam Leader Job Summary The Team Leader will assist the General Manager (GM) and Assistant Manager (AM) in the operation of a Chicken Salad Chick restaurant in a manner that will provide our guest with a superb experience and will maintain an invigorating and stimulating work environment for all team members while helping the restaurant achieve its financial objectives. Responsibilities will include the areas of Guest Service and Shift Management. Essential Responsibilities • Assist the General Manager and Assistant Manager in the daily operation of the restaurant within the budget., • Ensure compliance with established food standards, food quality, preparation and production by adhering to corporate food handling procedures and policies., • Ensure Chicken Salad Chick procedures are followed in the dining room, service area and kitchen., • Train and counsel hourly team members who work during Team Leader’s shift., • Guarantee highest level of hospitality and service to all guests at all times., • Coach hourly team members during their shift as needed., • Ensure compliance with all personnel records, team member schedules and reports., • Prepare and maintain administrative and financial records as directed by the General Manager., • Ensure specials, promotions, and marketing plans are presented according to company procedures during shift., • Ensure that hours of operation for the restaurant are maintained during their shift., • Ensure compliance with established safety and sanitation procedures and all Federal, State, and local regulations during shift., • Make decisions regarding team member position assignments, disciplinary actions (as needed when acting as Manager on Duty), execution of shift operations and keeping restaurant clean., • Defer decisions to GM/AM regarding hiring or terminating team members, pay increases for team members, vendor specifications, scheduling and purchases beyond those required to execute normal shift operations. Required Knowledge, Skills and Abilities • Ability to work in a fast-paced environment, • Ability to clearly and professionally communicate with team members and guests, • Ability to multitask, • Excellent attendance and punctuality; reliability, • Reliable transportation to and from work, • Successfully complete formal Shift Leader classes provided by the Corporate Training Department Education and Experience • Restaurant experience highly preferred Physical Demands • Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects, • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday, • Must be able to work and perform all duties at any station in the kitchen or service area Note: The statements herein are intended to describe the general nature and level of work being performed by employees, are not to be construed as an exhaustive list of responsibilities, duties, and skills of those in this job classification. Furthermore, they do not establish a contract for employment and subject to change at the discretion of the employer.

Job Description Assistant Kitchen Manager & Youth Culinary Instructor MJCCA: 5342 Tilly Mill Road, Atlanta, Ga 30338 (Dunwoody- not far from Chamblee-Dunwoody exit off 285 / 8mi from Buford Farmers Mkt) Position Summary: This position is a dual role that will culminate in a 40-hour work week. As the Kitchen Assistant the primary responsibility will be to work shifts in the kitchen that directly affect our onsite dining establishment, Cadranel’s Corner. Role will include but not limited to food prep, execution of dishes, general maintaining the kitchen (ie. cleaning, washing dishes, etc), maintaining/signing off on daily SOPS, and executing closing procedures. Additional responsibility within this role will include running the youth classes with pre-school through elementary-aged children. Classes can span 3-4 days per week depending upon class enrollments. Youth classes require a minimum of 10 hours per week (and maximum of 15 hours per week if warranted) hands-on instruction with youth. 90-day new hire proficiency period; after evaluation will transition into full time, benefited Pay determined by experience; pay begins at $16.25 per hour Essential Duties and Responsibilities: · Maintain all levels of kitchen cleanliness and sanitation practices · Learn and mimic menu items as stated by standardized recipes set forth · Execute the culinary classes as designed to maintain quality of program · Transport children from Weinstein school to and from kitchen for classes Education/Experience: · Has worked with children of all ages · Has basic kitchen knowledge and safety sanitation knowledge · ServSafe certified; preferred but not required (if not certified, JCC will schedule a training/exam) · CPR certified; preferred but not required (if not certified, the JCC will schedule a training/exam) Knowledge/Skills/Abilities: · Ability to work with children of all ages; requires extreme patience · Show initiative · Friendly, engaging demeanor with guests · Needs reliable transportation to and from work · Must be able to be mobile and lift up to 50 pounds · Must be a team player · Must be able to work flexible hours in an environment with constant mobility. · Must be able to pass a criminal background check Additional: Staff has access to facility amenities: indoor/outdoor aquatics centers, fitness centers (gym, yoga studios, pilates studio, weight training rooms), various events on site (theatre events, cultural events, etc) Site is heavily protected with 24-hour security

Job Description We are seeking a talented and driven Culinary Lead Chef to join our team. This role is ideal for a hands-on leader who thrives in a fast-paced kitchen and is passionate about delivering exceptional food and memorable dining experiences. Key Responsibilities: • Oversee and execute daily kitchen operations with consistency and efficiency, • Manage ordering of food, supplies, and kitchen equipment, • Ensure the highest standards of food quality, freshness, and sanitation, • Develop, standardize, and maintain recipes and plate presentations, • Lead, mentor, and support kitchen staff to maintain a high-performing team, • Collaborate with management to create outstanding guest experiences. Qualifications: • 3–5 years of experience in culinary arts or a related role, • Strong understanding of food cost control and labor management, • Passion for culinary innovation and high-quality ingredients, • Proven leadership and team management skills, • Ability to excel under pressure in a fast-paced environment\nCompany Description “A heritage thriving on culinary innovation and excellence for over 34 years.” “A heritage thriving on culinary innovation and excellence for over 34 years.”

Job Description POSITION SUMMARY: The Cook is responsible for preparing and cooking items on the menu according to company standards. This role helps maintain food quality, consistency, and speed during service. The Cook is essential to creating a smooth kitchen operation and a positive guest experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Responsibilities include the following, and other duties may be assigned: • Prepare and cook menu items according to recipes, portion standards, and presentation guidelines., • Set up, stock, and maintain your station before, during, and after service., • Follow all food safety and sanitation procedures, including proper storage, labeling, and temperature control., • Maintain a clean, organized, and safe work area throughout your shift., • Communicate clearly with the kitchen team, expediter, and managers to ensure smooth service., • Monitor food quality and notify a team lead/manager of any issues with ingredients, equipment, or timing., • Complete prep tasks including chopping, portioning, and organizing ingredients., • Follow all company policies, procedures, and safety standards., • Support teamwork by helping other stations when needed. MINIMUM QUALIFICATIONS • Minimum 1 (one) year culinary experience in a restaurant setting, required., • Strong knowledge of vegan cuisine, required., • Ability to follow recipes and instructions accurately., • Strong knife skills or willingness to learn., • Ability to work efficiently in a fast‐paced environment., • Ability to stand for long periods and lift up to 40 pounds., • Good communication skills and a positive, team‐focused attitude., • Ability to keep calm under pressure\nCompany Description Purely Plant is a 100% vegan, plant-based kitchen rooted in Caribbean and Latin flavors, created with a passion for making food that is both nourishing and flavorful. Founded by self-taught cooks with Caribbean roots, the company focuses on fresh, high-quality ingredients and culturally inspired dishes that appeal to both vegans and non-vegans. They are committed to promoting health, sustainability, and community by offering convenient, nutrient-dense meals while reducing environmental impact through eco-friendly practices. Purely Plant is a 100% vegan, plant-based kitchen rooted in Caribbean and Latin flavors, created with a passion for making food that is both nourishing and flavorful. Founded by self-taught cooks with Caribbean roots, the company focuses on fresh, high-quality ingredients and culturally inspired dishes that appeal to both vegans and non-vegans. They are committed to promoting health, sustainability, and community by offering convenient, nutrient-dense meals while reducing environmental impact through eco-friendly practices.

Job Description The Restaurant Line Expo plays a crucial role in ensuring smooth operations within various dining environments, including fine dining, catering events, and casual dining settings. Working primarily with specialty cuisine, this role supports a large team of 15 or more members and is essential for maintaining high standards of food quality, order accuracy, and efficient service throughout all operating hours. Responsibilities • Prepare food items according to restaurant standards, • Expedite orders promptly and accurately to service staff, • Maintain quality control of all dishes before service, • Set up and organize stations for peak efficiency, • Conduct inventory checks to ensure supply readiness, • Maintain cleanliness and hygiene in work areas, • Coordinate with team members to optimize workflow, • Ensure order accuracy and timely delivery Preferred Qualifications • 3+ years experience in restaurant service, • Knowledge of food safety standards, • Strong customer service skills, • Effective time management abilities, • Ability to multitask efficiently, • Clear and effective communication, • Attention to detail, • Teamwork and collaboration skills\nCompany Description 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. 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 Description Assistant Kitchen Manager / Cook I – Hot Production Carlyle’s Market – Wholesale Production Location: 725 W. Peachtree Street NW, Atlanta, GA 30308 Department: Wholesale Production / Culinary Reports To: Production Manager / Culinary Director Supervises: Food Handlers / Food Assemblers as assigned Employment Status: Full-Time Position Summary The Assistant Kitchen Manager / Cook I – Hot Production is responsible for executing and supporting Carlyle’s Market’s large-volume hot food production while assisting with the daily supervision and organization of the wholesale production team. This is a hands-on culinary leadership position focused on the preparation of large-batch sauces, starches, vegetables, proteins, and other cooked components used in Carlyle’s wholesale and Ready-to-Eat food programs. The position works closely with the Production Manager, Culinary Director, QA/Food Safety Manager, and Food Handler/Assembler team to ensure products are prepared safely, consistently, efficiently, and according to approved recipes and production specifications. Primary Responsibilities Hot Production & Batch Cooking • Prepare large-volume batches of sauces, soups, starches, vegetables, proteins, and other cooked food components., • Execute production according to approved recipes, batch sizes, specifications, and production schedules., • Accurately weigh and measure ingredients and scale recipes for large-volume production., • Operate commercial ovens, ranges, kettles, mixers, food processors, and other production equipment., • Monitor cooking temperatures, times, yields, and finished-product quality., • Follow established cooking, cooling, holding, and storage procedures., • Ensure cooked products are properly identified, dated, lot-coded, and transferred to cooling, assembly, packaging, or storage., • Record required production, batch, temperature, yield, and food-safety information. Production Leadership • Assist the Production Manager with organizing daily production and assigning work., • Help oversee Food Handlers / Assemblers during portioning, assembly, packaging, labeling, and finished-product preparation., • Ensure assembly employees have the correct products, recipes, packaging, labels, utensils, and production information necessary to complete their assignments., • Monitor production pace, portion accuracy, product quality, and completion of scheduled work., • Provide hands-on coaching and training to production employees., • Communicate staffing, production, equipment, ingredient, or quality concerns to management., • Help maintain an organized flow between hot production, cooling, cold assembly, packaging, and finished-product storage. Food Safety & Quality • Follow and reinforce Carlyle’s Market HACCP plans, SSOPs, GMPs, allergen controls, sanitation procedures, and food-safety requirements., • Complete required HACCP and production monitoring accurately and at the time the activity occurs., • Verify required internal cooking temperatures and follow established cooling procedures., • Maintain proper separation between raw and Ready-to-Eat products., • Follow allergen production sequencing and changeover procedures., • Prevent cross-contamination during preparation, cooking, cooling, and transfer., • Immediately report process deviations, temperature failures, contamination concerns, incorrect ingredients or labels, equipment problems, or other food-safety issues., • Cooperate with QA/Food Safety on product HOLDs, corrective actions, inspections, and verification activities., • Never release or continue processing a questionable product without appropriate management or QA review. Sanitation & Facility Responsibilities • Maintain a clean and organized hot-production area throughout the shift., • Ensure food-contact equipment and utensils are properly cleaned and sanitized between products and at required changeovers., • Assist with end-of-production sanitation and equipment breakdown., • Verify employees maintain proper personal hygiene, handwashing, glove use, uniforms, and protective equipment., • Report damaged equipment, plumbing problems, condensation, pest activity, facility damage, or other conditions that could affect food safety. Inventory & Waste Control • Review ingredients required for scheduled production and communicate shortages before production begins., • Follow FIFO/FEFO and approved ingredient-rotation procedures., • Minimize unnecessary food waste through accurate batch production and proper handling., • Record production yields and waste when required., • Properly identify and store unused ingredients and production components. Leadership Expectations The Assistant Kitchen Manager / Cook I is expected to lead from the production floor. This is not primarily an administrative management position. The individual should be capable of running large-volume production independently while also providing direction to Food Handlers / Assemblers and helping ensure the entire production schedule stays organized and on time. When the Production Manager is unavailable, this position may assist with coordinating daily kitchen production within the authority assigned by the Culinary Director. Qualifications • Minimum 2–3 years of professional culinary or high-volume food-production experience preferred., • Experience with large-batch cooking, commissary production, catering, institutional foodservice, or food manufacturing strongly preferred., • Previous lead cook, sous chef, kitchen supervisor, or production-lead experience preferred., • Strong knowledge of sauces, proteins, vegetables, starches, batch cooking, and commercial kitchen production., • Ability to accurately scale recipes and follow standardized production specifications., • Working knowledge of food safety, sanitation, temperature control, cross-contamination prevention, and allergen awareness., • ServSafe Manager certification preferred or required within an established period after hire., • Ability to complete production and food-safety records accurately., • Strong communication, organization, and leadership skills. Physical Requirements Must be able to stand for extended periods and work around commercial cooking and production equipment. Position requires frequent bending, reaching, lifting, pushing, and pulling and the ability to safely lift approximately 40–50 pounds. The position involves exposure to hot production areas as well as refrigerated coolers, freezers, and cold-production environments. Performance Expectations Success will be measured through food safety, batch accuracy, product consistency, production efficiency, cooking and cooling compliance, yield, waste control, sanitation, documentation, leadership, employee productivity, and completion of the daily production schedule. The expectation is to produce safe, consistent, high-quality food at wholesale volume while helping keep the production team organized, accountable, and moving efficiently. \nCompany Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today! Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!

Job Description Salary: $15.00 per hour Location: Primary residence must be in the state of Georgia Job Summary The Cook I is expected to direct and participate in all aspects of the food preparation process as required and comply with Open Hand’s food safety, quality, sanitation, and HACCP plan, as well as Open Hand employee manual. Supervisory Responsibilities None Duties/ Responsibilities • Large Batch Cooking to include putting together recipes, • Ensures all food is cooked to the proper ServSafe temperature guidelines and is not over or undercooked, • Executes exact measurements specified by recipe/build sheets when preparing, portioning and packing/presenting food, • Notifies Supervisor of any and all discrepancies with any recipe, stocked item, or conversion as soon as discrepancy arises, • Records production and operational data on specified forms including prep specs and temperature logs., • Checks the quality of raw and cooked food products to ensure that standards are met., • Tastes food to determine that it is cooked properly and according to the recipe., • Communicates respectfully with supervisors, peers, and subordinates., • Responsible for maintaining a safe and clean work area at all times and to notify supervisor immediately of any unsanitary or unsafe conditions, • Assists with creation and testing of new recipes, • Responsible for consolidating all food products as needed on speed racks and food storage containers to specifically use as little space as possible., • Responsible for working scheduled hours and to be on time for all shifts, • Maintains a professional appearance and wears appropriate uniform at all times, • Files all paperwork as required in a timely manner to the appropriate staff, • Complete a minimum of 4 hours of culinary or job-related continuous education (CE) each year. Verification and Documentation • Inputs all metric data into database as assigned; participates in making inferences from metric data., • Takes ownership of all food safety, quality, and inventory related documentation., • Responds to all food safety and quality audit needs as required by the program., • Serves as verifier for all required documentation each shift as assigned by the Culinary Manager., • Participates in validation processes for food safety and quality directives. Standards of Work • Prepares and cooks food to the quality and efficiency standards as set forth by Open Hand., • Always follows all written recipes accurately., • Ensures all cooking documentation assigned is filled out for each recipe in a timely manner. This includes all food safety and quality documentation that must be completed at certain times. Sanitation • Ensures workspace is clean and always uncluttered., • Completes all sanitation functions as assigned by the Senior Cooks and Culinary Manager, • Participates in all needed sanitation and cleaning activities within the culinary area., • Ensures the sanitation log is signed as assigned. Required Skills/Abilities • Ability to cook food in large batches, • Ability to follow recipes, including measuring, weighing and mixing ingredients, • Knowledge of proper food handling, sanitation and safety protocols, • Knowledge of HACCP protocols Education/Experience • High School or equivalent, • Previous kitchen experience is required., • ServSafe certification is a plus or have the ability to obtain it., • HACCP certification is a plus. Physical Requirements Employee must be able to lift at least 30 pounds repeatedly and to stand for long periods of time. The job requires repetitive and continuous intensive physical labor, INCLUDING FREQUENT TURNING, TWISTING, BENDING OVER, STANDING AND WALKING. Drug Free Workplace Open Hand is a drug free and substance abuse free work environment. Random drug testing may be conducted by an external, neutral tester on all employees. Any perceived use of drugs or reporting to work under the influence of alcohol may be grounds for immediate dismissal. Equal Opportunity Open Hand is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and not on race, color, citizenship status, national origin, ancestry, gender, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, political affiliation, or any other factor protected by law. Open Hand complies with the law regarding reasonable accommodations for handicapped and disabled employees.

The Companion is adding an Assistant KM to help lead our team.

McDonald’s is seeking Crew Team Members to assist with daily restaurant operations including customer service, food preparation, and maintaining restaurant cleanliness. Crew Members may work in the front counter, drive-thru, or kitchen depending on shift needs. Responsibilities include taking customer orders, operating the register, preparing food items, assembling orders, working the drive-thru, handling payments, restocking supplies, cleaning tables and work areas, and maintaining food safety and sanitation standards. This position typically pays $13 to $17 per hour, with opportunities for overtime pay, holiday pay, overnight shift pay differential, and performance-based raises depending on location and experience. Crew Members are responsible for providing fast and friendly customer service, preparing food according to company standards, operating kitchen equipment such as grills and fryers, assembling food orders, maintaining cleanliness in the kitchen and dining area, restocking inventory, and working as part of a team to keep the restaurant running efficiently. Full-time and part-time employees may be eligible for benefits including flexible scheduling, employee meal discounts, paid time off for eligible employees, health insurance for full-time employees, tuition assistance programs, and opportunities for advancement into Shift Manager or Department Manager roles. Some locations may also offer employee referral bonuses and performance incentives.

Burger King is seeking Team Members to assist with daily restaurant operations including customer service, food preparation, and maintaining restaurant cleanliness. Team Members may work in the front counter, drive-thru, or kitchen depending on shift needs. Responsibilities include taking customer orders, operating the register, preparing food items, assembling orders, working the drive-thru, handling payments, restocking supplies, cleaning tables and work areas, and maintaining food safety and sanitation standards. This position typically pays $13 to $17 per hour, with opportunities for overtime pay, holiday pay, overnight shift differential, and performance-based raises depending on location and experience. Team Members are responsible for providing fast and friendly customer service, preparing food according to company standards, operating kitchen equipment such as grills and fryers, assembling food orders, maintaining cleanliness in the kitchen and dining area, restocking inventory, and working as part of a team to keep the restaurant running efficiently. Full-time and part-time employees may be eligible for benefits including flexible scheduling, employee meal discounts, paid time off for eligible employees, health insurance for full-time employees, and opportunities for advancement into Shift Leader, Assistant Manager, or Restaurant Manager roles. Some locations may also offer employee referral bonuses and performance incentives.

Burger King is seeking a Cook I (Food & Beverage) team member to prepare food items, maintain kitchen operations, and ensure food quality and safety standards are met. Cooks are responsible for preparing menu items such as burgers, chicken sandwiches, fries, and breakfast items according to company recipes and procedures. Employees operate grills, fryers, and other kitchen equipment, assemble food orders, restock kitchen inventory, clean kitchen stations, and maintain food safety and sanitation standards. This position typically pays $14 to $18 per hour, with opportunities for overtime pay, night shift pay differential, holiday pay, and performance-based raises depending on location and experience. Cooks are responsible for preparing food quickly and accurately, monitoring food quality, maintaining proper food temperatures, stocking kitchen ingredients, cleaning kitchen equipment and workstations, assisting with deliveries, and following company food safety and sanitation procedures. Employees must work efficiently during busy periods and communicate with team members to ensure orders are completed on time. Full-time and part-time employees may be eligible for benefits including flexible scheduling, employee meal discounts, paid time off for eligible employees, health insurance for full-time employees, and opportunities for advancement into Shift Leader, Kitchen Supervisor, or Assistant Manager roles. Some locations may also offer performance bonuses or referral bonuses.

Job DescriptionWe're a private foodservice company located on Campus at GA Tech in Midtown Atlanta that provides from-scratch meals cooked in-house at private student residences on campus. Position to start ASAP Full time 40/hrs week Monday to Thursday 9am - 6:45pm and Friday Lunch 9am-1:30pm No weekends, early mornings or late nights. Additional catering overtime hours available by request when available. Responsibilities include: Executing meals for Lunch & Dinner buffet service. Manage & delegate workload with kitchen staff Coordinate with Campus Manager on general operations & needs. Welcome students to meal services. Maintaining a tight, well organized & professional kitchen Qualifications: Because our work involves dealing directly with our clients, the candidate must be customer focussed, outgoing, well presented & be able to communicate clearly and effectively. Candidate must have experience in a hands-on Chef position. Culinary creativity to have input on menu development & execution, especially for dietary needs. Servsafe certified. Ability to lift and carry 50 pounds. $24/hr + based on experience. Free meals each shift. IRA Matching

Job Description CHARLEYS PHILLY STEAK // Store 5102 Hartsfield-Jackson Atlanta International Airport 6000 N Terminal Parkway Concourse C-F7 Atlanta, GA 30320 LINE COOK Role Purpose To prepare a wide variety of foods according to recipe requirements and to adhere to product sensitivities and plate presentation. To ensure that all prepared food meets TGI Friday’s standard of excellence. Key Responsibilities & Accountabilities • Ensures that all prepared food meets TGI Friday’s standard of excellence, follows recipe requirements, and adheres to product sensitivity and plate presentation guidelines., • Keeps updated on recipe changes. Ensures proper execution of recipe procedures to maintain a high quality and consistent product., • Keeps entire kitchen clean; stocks and sets up rotation., • Keeps prepared food continuously moving out of the kitchen., • Communicates ticket times and potential problems with the service staff, kitchen staff and Managers., • Completes assigned prep work for stocking and set up of station. Breaks down and cleans station thoroughly every day., • Requisitions products on a timely basis. Operates and maintains equipment properly., • Cleans and sanitizes throughout the shift., • Ensures proper rotation of all products and stocks products to par. Labels, day dots and signs all products. Obtains Manager signature on all products., • Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken. Qualification Requirements • Must be able to perform multiple tasks, while maintaining required standards of operation, in daily activities., • Must also be able to perform duties that ensure Guest satisfaction., • Must produce items exactly according to recipe to ensure Guest satisfaction and control food costs., • Must follow food handling and sanitation procedures to control food costs and ensure Guest and Team Member safety. Ensures positive Team Member morale., • Must be able to read Guest orders, • Must be able to hear kitchen, window person and/or Manager requests in the midst of loud background noise, • Must be able to frequently lift and carry up to 70 lbs, • Must be able to pass the 10 year federal background check (TSA)

Job DescriptionDescription: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Expert in cutting, slicing and filleting different types of fish and vegetables, • Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk, • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard, • Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety, • Expert understanding of food waste and costs and how it impacts the goals of the kiosk, • Creating an expectation for a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use, • Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Requirements: • Minimum of two years in the food service industry; sushi rolling experience required, • Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish, • Ability to read, write and communicate in English, • Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times, • Valid food handler’s license, with expert knowledge of food safety regulations, • The ability to stand for long periods of time, • The ability to work under pressure with sound judgement, • Encompass the company mission and core values Hana Group North America is an Equal Opportunity Employer

Job Description A Catering & Event Sales Manager is responsible for developing and executing strategies to meet and exceed sales goal expectations, servicing social and corporate clients throughout Metro Atlanta, Georgia, and Southeast in conjunction with their counterpart in production.ESSENTIAL DUTIES AND RESPONSIBILITIESUphold the high standards of 1218 Kitchen Group's handbook and policies.Represent and uphold the 1218 KG's core values (CEASE): Collaboration, Excellence, Adaptability, Sustainability, and Education.Prospect and actively solicit all types of new catering business through various methods, including cold calling, attending industry & community networking events, referrals, office visits, etc.Pursue, develop, and maintain client relationships through networking and prospecting, ensuring that prospects are converted to clients, and clients' expectations are met through effective communication, planning and customer serviceEstablish and maintain relationships with industry influencers and key community and strategic partners for maximum exposureCollaborate with counterpart in production on team sales goal & sales plan development to achieve monthly, quarterly, and annual team sales goal targetsEnsure all inquiries and leads are responded to in an enthusiastic and timely mannerProvide excellent customer service and expertise to clients, supporting them from initial inquiry through menu and event development during the proposal and negotiations stage, ensuring customer satisfaction and retentionProcess correspondence (internal & external), proposals, contracts, and BEOs accurately, and in a timely mannerConduct in‐house tastings for social/wedding/corporate events prior to event bookingConduct off‐site tastings/demos for potential new corporate delivery clientsConduct site tours/visits with potential clients prior to event bookingAttend events day-of as needed to further client relationship and ensure customer satisfactionWork with a sense of urgency and duty to actively complete work assignments with detail, accuracy, and a focus on the customer experienceRemain current of national trends in the industry and local market changes to best serve clientsDevelop and maintain relationships with industry partners & outside vendorsAttend weekly sales team meetingHandle and resolve customer complaints with the support of upper managementKeep the Director of Sales informed of any issues occurring during the negotiations and sales process for each eventOther duties as assigned by the Director of SalesSECONDARY/SUPPORT DUTIES AND RESPONSIBILITIESSupport and assist counterpart in production during the planning and execution process as needed to ensure the highest level of customer service and satisfactionWork with clients to gather all necessary information to ensure event setup & execution details are accurate and all information is efficiently communicated to the staffCommunicate and distribute all event information to appropriate internal staff and managers, working directly with all other departments to ensure all event details are accounted forOn occasion may need to conduct in‐house tastings for social/wedding/corporate events after event bookingOn occasion may need to conduct detailing meetings for larger detailed eventsOn occasion may need to conduct site visits with booked clients, creating space plans/event layouts when necessaryManage outsourced vendor services for events, including placing/confirming orders, communicating event details, directing on-site as needed, and processing invoices in a timely mannerAttend and manage on-site execution of events from installation, delivery, and setup through dinner service, and on occasion through to event conclusion as needed.SUPERVISORY RESPONSIBILITIESIndirectly supervise onsite staff. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing onsite work, addressing complaints, and resolving problems.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functionsProfessional, enthusiastic, responsible, and dependable team playerHighly organized with meticulous attention to detailCan work well under pressureExcellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audienceStrong management skills and proven project management experience with the ability to manage on-going multiple prioritiesExceptional customer service skillsResults drivenSelf‐motivated, takes initiative and willing to acquire new skillsAdept at building teamsWillingness to work in a collaborative environment with co‐workers from diverse technical backgroundsAbility to plan, service and supervise a variety of events with the assistance and cooperation of other staff membersAbility to anticipate equipment and other logistical needs for individual eventsProven ability to deal in a professional and cordial manner with the public attending eventsAbility to quickly identify and resolve problemsAbility to function independently and intuitively in a fast-paced environmentStrong logic and reasoning skills to identify strengths and weakness of alternative solutions and approaches to issues as they ariseAbility to exercise sound judgement and make proper decisions in handling incidents at all types of eventsA basic knowledge of sales and business management practices and proceduresAbility to compile and maintain records pertaining to eventsAbility to manage confidential information and maintain its integrityStrong computer skills that include proficiency with MS Office and Google applications, Catering and CRM softwareHigh level of personal hygieneSome local travel is required

Job Description Contract Administrator / Construction Atlanta, GA (on-site) Family-Owned | American-Made Manufacturing Not all contracts are created equal. Our client manufactures and installs thousands of kitchen and bath cabinets for multifamily apartment projects across the Southeast. With 350,000 square feet of manufacturing space, production of 1,500 cabinets per day, and KCMA, NGBS, and BABA certifications, they have built a reputation for quality, reliability, and execution. But every successful project starts long before installation. It starts with the contract. We are searching for an experienced Contracts Manager to own the review, negotiation, and risk management of construction contracts. This is a high-impact role for someone who knows how to identify dangerous contract language, negotiate fair terms, and protect profitability before a project ever begins. What You'll Do · Review and negotiate GC subcontracts, purchase orders, change orders, and master agreements · Redline contracts, issue exception letters, and negotiate directly with general contractors · Identify unacceptable risks and advise leadership whether to sign, negotiate, or walk away · Build and maintain a subcontract clause playbook with standard positions and fallback language · Manage contract compliance requirements, insurance obligations, bonds, lien waivers & notices · Support project teams with contract interpretation during disputes, back-charges, and delay claims · Coordinate with outside counsel when necessary and independently handle the rest What We're Looking For · 5+ years of construction contract review and negotiation experience in multifamily or residential construction as a subcontractor · JD, paralegal certification, or significant hands-on construction contract experience · Knowledge of lien law and payment bond law (multi-state experience preferred) · Strong business judgment and risk assessment skills · Exceptional writing, negotiation, and communication abilities · Cabinet, millwork, casework, finishes, or related trades · Contract lifecycle management software · Georgia Bar admission (not required) Compensation / Benefits · $75,000 – $90,000 per year, depending on experience · Health, dental, and vision Insurance · 401(k) Offered · PTO - 3 Weeks · On-site in the Sandy Springs office Why Join Us? This is not a back-office contract review role. You'll have a direct impact on project profitability, risk management, and company growth. You'll work closely with leadership, influence major business decisions, and help protect a thriving, family-owned manufacturer serving some of the largest multifamily projects across the Southeast. Ready to own the contracts that drive the business? Apply today or message me directly for a confidential conversation. #ConstructionJobs #ContractsManager #ConstructionLaw #MultifamilyConstruction #ContractAdministration #LegalJobs #RiskManagement #Hiring #GeorgiaJobs #ConstructionCareers

Job Description Sbarro 2860 Cumberland Mall, Suite #1326, Atlanta, GA 30339 Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary Reporting to the General Manager, the Team Member provides front-line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. While each team member is hired for a primary position (such as Server / Cashier, Pizza Maker, Steam Cook / Prep, Dishwasher), due to sales volume fluctuations in any given restaurant and the various station responsibilities, each team member may be asked to assist in fulfilling other position duties. It is desirable that each Team Member be cross-trained in each duty. Essential Duties & Responsibilities Server / Cashier • Must serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Receives payment for all transactions following prescribed methods and with prescribed standards for guest service. • Follows all required procedures outlined in Sbarro cash handling policy., • Demonstrates full working knowledge of Sbarro point-of-sale register system., • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established cost control systems, including employee food policy and waste guidelines., • Assists other team members when required., • Responsible for the proper use of gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Assists other team members when required., • Other duties as assigned Pizza Maker • Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Appropriately judges the volume of sales in relationship to pizza preparation and production., • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Assists other team members when required., • Other duties as assigned. Steam Cook / Prep • Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.). • Functions independently to prepare adequate product according to predetermined production schedules or requirements. • Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements. • Correctly rotates all new and prepared products in a FIFO (first-in, first-out) manner., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. Dishwasher • Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standards. • Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and procedures. • May be required to wash, clean and sanitize restaurant storage areas including walk-in freezers and refrigerator using prescribed methods and procedures. • Serves customers on an as needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standards. • Completes cleaning and stocking duties in accordance with appropriate operating procedures., • Assists other team members when required., • Other duties as assigned., • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Assists other team members when required., • Other duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions where accommodations do not present an undue hardship to the company.. • Ability to follow all health and safety laws, policies and procedures., • Ability to deliver food orders within specified time goals, • Prolonged periods of standing, walking, bending and stooping., • Able to lift 50 pounds., • Able to effectively and safely use kitchen knives., • Adequate command of English language including understanding, speaking, reading and writing., • Basic mathematical skills for accurate cash handling. Other Requirements • Outgoing, enthusiastic, willing to serve the public in a positive manner., • Able to arrive to work on time., • Able to work in a cooperative manner with the other team members and management staff., • Ability to handle stressful situations in a calm, pleasant attitude., • Ability to manage multiple tasks. Employment Standards • Employees must be at least 16 years of age and possess all documents and permits required by law. • Employees under the age of 18 are prohibited from using any machines, equipment, or tools prohibited by law. • Previous restaurant experience is helpful but not required ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job Description JOB DESCRIPTION: A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business. JOB RESPONSIBILITIES: • Set up stations and collect all necessary misenplais to prepare menu for service, • Weigh and measure ingredients for cooking, • Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items, • Prepare sauces and garnishes for allocated station, • Cover, date and correctly store all food items as per safe food-handling procedures, • Inform chef in advance of likely shortages, • Ensure the correct temperature of food, • Taste all food items for quality before serving, • Use food preparation tools in accordance with manufactures instructions, • Close the kitchen correctly and follow the closing checklist for kitchen stations, • Maintain an organized and sanitized work area at all times, • Constantly use safe and hygienic food handling practices, • Return dirty food preparation utensils to the appropriate areas, • Assist staff with other duties as assigned by kitchen manager, • Sanitize refrigerators and storerooms, • Operate and maintain all kinds of kitchen appliances, • Perform record keeping and reports generation duties, • Order and take delivery of food and supplies, • Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager, • Maintain outstanding working relationships with staff, guests and supervisors, • Performs other duties as assigned, requested or deemed necessary by management JOB QUALIFICATIONS: • High School graduate or equivalent vocational training, • Strong written and verbal communication skills, • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision., • Punctuality and reliable attendance., • Interpersonal skills and the ability to work well with co-workers and the public., • Proper food safety training and certification as described by law, • Ability to lift 60 lbs and stand for long periods of time, • High level of professionalism

Job DescriptionDescription: About the Job At Hopdoddy, our Culinary Team Members — including Cooks, Dishwashers, and Prep Cooks — are at the heart of what we do. Every day, we handcraft delicious food using all-natural ingredients, from hand-cut fries to freshly baked buns, and take pride in creating meals that make people smile. Whether you’re working the grill, keeping our kitchen spotless, or prepping fresh ingredients, you’re part of a passionate team that values teamwork, quality, and fun. Hopdoddy is more than just a job — it’s a place to grow, prosper, have fun, and make a difference. If you’re ready to bring your energy and creativity to our kitchen, we’d love to hear from you! What's a Hopdoddy, You Ask? Hops are a flower used to make beer tasty & Doddy is a nickname for Black Angus cattle. Put them together and you have Hopdoddy! The world has plenty of places to get a burger & a cold one... we're just dedicated to do the best rendition out there. We have over 40 locations across Texas, Arizona, California, Colorado, and Tennessee- and more on the way! Hopdoddy has been named #1 on "The 50 Best Burger Joints in America" by Business Insider, one of the "The Best Burgers in America" by Food & Wine, one of the "33 Best Burgers in the Entire Country" by Thrillist, and one of the "10 Brands to Watch" by CNBC and MSN. Compensation, Benefits, and Culture • Take home: $30,000+*, • Health, Vision, and Dental for full-timers*, • Paid vacation, parental leave, and anniversary awards, • Free 24/7 Employee Assistance Program (EAP) access to financial coaching, wellness counseling, identity protection, legal & mediation services, and more!, • Flexible scheduling so you can spend time with loved ones, pursue college, or your other passions, • 50% Off Team Member discounts to enjoy Hopdoddy with your friends & family, • Opportunity to grow and advance through our Lead Manager program- more than 50% of our restaurant leaders began as hourly Team Members!, • We have fun taking service seriously and celebrate your authentic individuality- bring on the t-shirt and jeans!, • We give back to our communities through our Goodnight Good Cause program, donating over a million dollars to date! What You'll Do • Prepare ingredients and product components, • Accurately and safely follow recipes and procedures, • Learn new menu items and specials, • Ensuring kitchen equipment is functioning properly, • Keep a clean and safe work environment What We'll Love About Working With You • You bring a positive energy and a sense of humor, • You know how to put Guests first and have a heart for hospitality, • You're a team player and can get the job done in a fun way, • You've got a drive for quality, standards, and safety Requirements: Other Requirements • 4 days minimum availability for full timers, • Active Food Handler Card and Alcohol Safety Certification, • Demonstrate good math and communication skills, • Able to lift 30lbs frequently and up to 50lbs occasionally, • Standing, bending, and walking the entire workday, • Restaurant, retail, or customer service experience a plus Learn More About the Vibe Our Culture: www.hopdoddy.com/culture Instagram: www.Instagram.com/hopdoddy LinkedIn: www.linkedIn.com/company/hopdoddy-burger-bar • Pay described here is reflective of a full-time role. To be eligible for benefits, you must average 30 hours per week or 130 hours per month for 12 months. Hopdoddy is an equal-opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Job Description Salary: $62,000 - $65,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Emory University is seeking a talented and energetic Catering Sous Chef to support the daily culinary operations of a premier campus catering program. The Catering Sous Chef will assist in leading food production for university events, conferences, VIP functions, athletic events, and special occasions while ensuring exceptional food quality, presentation, and service standards. This position plays a key role in supervising culinary staff, maintaining food safety compliance, and delivering memorable dining experiences for students, faculty, staff, alumni, and guests. Key Responsibilities • Assist the Executive Chef and Catering Chef with planning, preparing, and executing catering events of varying sizes and complexity., • Oversee daily food production and ensure consistency in recipe execution, quality, and presentation., • Supervise, coach, and train culinary team members, including cooks and food service staff., • Coordinate culinary production schedules to meet event timelines and client expectations., • Ensure compliance with all food safety, sanitation, health, and university regulations., • Monitor food quality and portion control to minimize waste and maximize efficiency., • Assist with menu development, recipe standardization, and seasonal offerings., • Support inventory management, ordering, receiving, and storage of food and supplies., • Maintain a clean, organized, and safe kitchen environment., • Collaborate with catering managers and event staff to ensure seamless event execution., • Assist in controlling labor and food costs while maintaining high-quality standards., • Step into leadership responsibilities in the absence of the Executive Chef or Catering Chef. Qualifications • Associate degree in Culinary Arts, Hospitality Management, or related field; equivalent professional experience may be considered., • Minimum of 3 years of culinary experience in catering, banquet, hotel, restaurant, or institutional food service environments., • Previous supervisory or leadership experience in a high-volume kitchen., • Knowledge of food safety practices and sanitation regulations., • Ability to work flexible schedules, including evenings, weekends, holidays, and special events., • Strong organizational, communication, and problem-solving skills Preferred Qualifications • Certified Sous Chef (CSC) or equivalent culinary certification., • ServSafe Food Protection Manager Certification., • Experience in higher education dining, conference centers, hotels, or large-scale catering operations., • Experience with menu planning, purchasing, and inventory control., • Knowledge of diverse cuisines, special diets, and allergen management. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1555416 Bon Appetit JoEtta Barnes

Call Smith Today at Over the Road - CDL-A TRUCK DRIVER JOBSIL, IN, OH, PA, NY, NJ, ME, VT, NH, MA, CT, RI, MD, DE, VA, WV, KY, TN, NC, SC, GAMust have at least 6 months of class A over-the-road experience.SAP Drivers Allowed (Must have completed the program before applying)Come see what it means to have it all at Smith Transport - the best company driver equipment, steady dedicated freight, predictable home time, great pay & benefits, and much more!Over the road - CDL-A Company Truck Driver Jobs Feature: • Home weekly & weekends off (48 hours) .55 CPM, • Home weekly & week days (48 hours) off .60 CPM, • Run 12 days on and 48 hours/2 days off : .65 CPM, • Absolute best equipment in the industry! Peterbilt fleet (Model 579) with refrigerators & inverters; 87% automatics, • Passenger program from Day 1, • Full benefits: vision, health, dental, 401(k), • PrePass /Transflo, • No-touch freight; mostly drop and hook, • Per Diem, • Vacation pay, • 53' dry van carrier, • No NYC freight, • No Broker freight, • Corporate office staffed 24/7 to answer calls and assist driversTerminals located in GA, IN, NC, VA, PA, OH, TN and WI.All terminals offer:, • Free laundry machines, • Clean Showers, • Maintenance, • Truck washes, • Driver lounge/Kitchen, • Fuel, • Safe ParkingOrientation: Paid 2.5 day Orientation in Roaring Spring, PALed by Class A CDL driversMeet your Recruiter, Driver Manager, and leadership team while in Orientation.We pay for and arrange travel to get here.You will have your own private hotel room.Your meals are provided while in Orientation.Requirements, • 21 years of Age, • Class A CDL, • Must have at least 6 months of class A over-the-road experience., • SAP Drivers Allowed (Must have completed the program before applying, • Must have safe place to park truck with trailer connected while at home OR park truck/trailer at terminal location closest to you and use personal vehicle to get home.Come see what it means for CDL-A driver at Smith Transport. Call Smith Today at

Job DescriptionBOH team member – JINYA Ramen Bar Job Summary Back of House Team Members are the heart of the JINYA Ramen Bar experience. You support the Kitchen Manager and play a critical role in delivering exceptional ramen and menu items with consistency, precision, and quality. BOH Team Members ensure every guest receives the highest standard of food production while collaborating with front-of-house teams to create a seamless and memorable dining experience. Primary Responsibilities • Proactively support the back of house team in tasks that helps efficiency including maintaining cleanliness, handling soup or line duties and dishwashing, • Learn to prepare ramen, appetizers, and menu items according to recipes and Kitchen Manager instructions, • Execute proper food preparation, cooking techniques, and plating standards, • Maintain strict adherence to food safety, sanitation, and kitchen cleanliness procedures, • Follow all JINYA health, safety, and operational policies, • Operate kitchen equipment safely, including fryers, knives, and heavy cookware, • Participate in JINYA’s cultural greetings including “Irasshai” and “Arigato”, • Arrive on time and report to your workstation prepared for service, • Communicate clearly and professionally with BOH and FOH team members, • Support front-of-house staff to ensure smooth guest service, • Promote and execute JINYA’s core values of Teamwork, Hospitality, Authenticity, Creativity, and Integrity, • Complete additional tasks and projects as assigned by management Required Competencies • Some restaurant kitchen experience, • Knowledge of commercial kitchen equipment and food preparation techniques, • Strong multitasking ability in a high-volume restaurant environment, • Positive attitude and ability to perform under pressure, • Ability to read and follow written instructions, • Willingness to ask questions and follow direction, • Reliable, self-motivated, and detail-oriented, • Experience working in multicultural team environments, • Flexible availability including weekends and holidays, • Ability to stand for extended periods and maneuver safely in tight kitchen spaces Required Education & Certifications • Ability to read, write, and speak English or Spanish, • Must maintain all required local, state, and federal food handling certifications Work Environment This position operates in a fast-paced, professional restaurant kitchen. BOH team members move frequently between prep lines, cooking stations, and back-of-house areas while using fryers, heavy pots, pans, and other kitchen equipment. Team members must communicate consistently with kitchen staff and management while maintaining awareness of safety conditions including spills, heat exposure, and equipment hazards. Physical Demands • Stand and walk for extended periods, • Use hands and arms for food preparation and equipment handling, • Lift and move up to 50 pounds, • Work in hot, humid, or wet kitchen environments, • Bend, reach, and navigate busy kitchen spaces, • Distinguish food flavors and quality standards Additional Information This job description is not intended to be a comprehensive list of all duties and responsibilities. Tasks may evolve based on operational needs. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Job Description:\n\nDirector of Engineering\nNobu Hotel Atlanta | Buckhead, Atlanta, GA\nNobu Hotel Atlanta is seeking an experienced, independent, and forward-thinking Director of Engineering to lead the Engineering and Facilities operation of the property.\nWe are looking for a self-starter who takes initiative, anticipates potential issues, and understands the importance of maintaining a luxury hotel environment. This is an excellent opportunity for a Senior Engineer, Assistant Director of Engineering, Chief Engineer, or experienced Engineering Manager at a larger property who is ready to take the next step in their career.\nThe ideal candidate will have strong knowledge and experience in mechanical, electrical, plumbing, HVAC, refrigeration, building systems, life safety systems, preventative maintenance, energy management, and regulatory compliance. Previous experience in a luxury or full-service hotel environment is strongly preferred.\nPosition Summary\nThe Director of Engineering is responsible for the overall operation, maintenance, safety, appearance, and physical condition of the hotel and its facilities. This includes the physical building structure, guest rooms, public areas, back-of-house areas, mechanical rooms, exterior landscaping, parking areas, HVAC and mechanical systems, electrical systems, plumbing, refrigeration, kitchen and laundry equipment, exercise equipment, pool and sauna facilities, life safety systems, and other property equipment.\nThe Director of Engineering provides leadership and direction to the Engineering team while ensuring the property is maintained in accordance with Nobu Hotel standards, brand standards, applicable laws and regulations, life safety requirements, and established Standard Operating Procedures.\nThis position is responsible for developing and maintaining preventative maintenance programs, managing work orders, overseeing engineering projects, managing vendors and service contracts, developing and controlling the departmental budget, monitoring energy consumption, supporting capital planning, and recruiting, training, developing, and holding Engineering associates accountable to established standards.\nEssential Functions & Responsibilities\nEngineering Operations & Preventative Maintenance\n\n Oversee the daily operation, maintenance, repair, safety, and appearance of the hotel's physical plant and building systems.\n Manage and maintain mechanical, electrical, plumbing, HVAC, refrigeration, water treatment, kitchen, laundry, pool, sauna, fitness equipment, and other property systems.\n Develop, implement, and maintain a comprehensive preventative maintenance program for all hotel equipment and building systems.\n Ensure scheduled preventative maintenance is completed accurately, consistently, and on time.\n Regularly inspect guest rooms, public spaces, back-of-house areas, exterior areas, and mechanical spaces to identify maintenance needs and opportunities for improvement.\n Ensure timely completion and proper documentation of work orders, maintenance requests, preventative maintenance tasks, and guest-related Engineering concerns.\n Establish appropriate priorities for work orders based on safety, operational impact, guest experience, and urgency.\n Monitor Engineering response times and completion rates to ensure departmental accountability.\n Identify recurring maintenance issues and develop long-term solutions to prevent repeat problems.\n Maintain accurate records of equipment maintenance, inspections, repairs, warranties, service history, and replacement schedules.\n Facilitate the use of appropriate service manuals, technical manuals, blueprints, schematics, and equipment documentation during preventative maintenance, repairs, and replacement of systems or components.\n Proactively identify potential equipment failures and develop solutions to minimize operational disruption and protect hotel assets.\n\nEmergency Response & On-Call Responsibilities\n\n Participate in and provide leadership for the hotel's emergency response and crisis management programs.\n Maintain clear procedures for responding to mechanical failures, utility interruptions, flooding, fire/life safety events, HVAC failures, power outages, and other facility emergencies.\n Ensure Engineering associates understand emergency procedures, equipment, alarms, shut-off locations, evacuation procedures, and emergency response expectations.\n Be available to respond to after-hours emergencies and participate in an Engineering on-call rotation, as required by the property.\n Coordinate with Security, leadership, emergency services, contractors, and other departments during facility-related emergencies.\n Ensure appropriate documentation and follow-up are completed following significant maintenance or emergency events.\n\nLife Safety, Regulatory Compliance & Risk Management\n\n Maintain and oversee all hotel life safety systems, including fire alarms, sprinkler systems, fire extinguishers, emergency systems, and related equipment.\n Ensure the Fire/Life Safety team has a complete understanding of applicable procedures, equipment, alarms, and emergency response protocols.\n Ensure all required licenses, permits, inspections, certifications, testing, and regulatory documentation remain current.\n Maintain accurate records of inspections, deficiencies, corrective actions, repairs, and compliance requirements.\n Coordinate required inspections, testing, repairs, and certifications with qualified vendors and regulatory agencies.\n Ensure compliance with applicable federal, state, and local laws, regulations, building codes, health and safety requirements, and fire/life safety standards.\n Immediately address identified safety hazards, regulatory deficiencies, or conditions that may negatively impact guests, associates, or hotel operations.\n Ensure all Engineering practices comply with established safety standards and building codes.\n Follow and enforce all company safety and security policies and procedures.\n\nCapital Planning & Asset Protection\n\n Develop and maintain a long-term asset protection and capital planning strategy for the property.\n Identify equipment and building systems requiring replacement, refurbishment, or major capital investment.\n Develop recommendations for capital projects based on equipment condition, lifecycle, operational needs, safety, guest experience, and financial impact.\n Maintain appropriate records of major equipment, asset condition, warranties, useful life, and replacement requirements.\n Assist ownership and hotel leadership with long-term capital planning and property improvement initiatives.\n Oversee construction, renovation, and engineering projects to ensure completion on schedule, within approved budgets, and in accordance with Engineering and brand standards.\n Coordinate with ownership, corporate leadership, the General Manager, contractors, consultants, and other stakeholders throughout capital projects.\n Ensure appropriate project documentation, warranties, closeout documents, and equipment information are maintained.\n\nVendor Management & Procurement\n\n Manage outside engineering contractors, service providers, and specialized vendors.\n Administer and monitor all Engineering-related service contracts and agreements.\n Obtain and evaluate competitive bids, proposals, estimates, and scopes of work for repairs, projects, and services.\n Ensure vendor selection and purchasing decisions are aligned with property needs, quality standards, and budgetary expectations.\n Review invoices and vendor charges for accuracy and compliance with contracted services.\n Monitor vendor performance and hold contractors accountable for quality, safety, timelines, and contractual obligations.\n Maintain strong professional relationships with vendors while ensuring services are delivered in a cost-effective manner.\n Negotiate service requirements, pricing, timelines, and deliverables when appropriate.\n Ensure outside contractors comply with hotel safety and security requirements while working on property.\n\nEnergy & Utility Management\n\n Monitor and manage hotel heat, light, power, water, and other utility consumption.\n Review utility usage and identify opportunities to reduce unnecessary consumption and operating costs.\n Monitor HVAC, lighting, water systems, and other equipment for efficiency and proper operation.\n Develop and implement energy conservation initiatives while maintaining guest comfort and operational standards.\n Identify equipment or operational practices contributing to excessive utility consumption.\n Provide leadership with recommendations regarding energy efficiency, utility costs, and potential capital improvements.\n Support hotel sustainability initiatives and environmentally responsible operating practices.\n\nFinancial & Budget Management\n\n Develop, manage, and monitor the Engineering department's annual operating budget.\n Monitor departmental payroll, staffing levels, overtime, and labor expenses.\n Manage controllable Engineering expenses, including utilities, tools, equipment, supplies, uniforms, inventory, vendor costs, service agreements, and groundskeeping supplies.\n Review operating statements, budget worksheets, payroll reports, invoices, and other financial information to identify variances and opportunities for improvement.\n Develop strategies to reduce operating expenses while maintaining safety, quality, guest satisfaction, and property standards.\n Ensure Engineering purchases and expenditures are appropriate, properly approved, and within established budget guidelines.\n Understand the impact of Engineering operations on overall hotel financial performance and educate associates accordingly.\n Participate in the hotel's annual budgeting and forecasting processes.\n\nLeadership, Training & Accountability\n\n Lead, coach, develop, and hold the Engineering team accountable for operational and service excellence.\n Interview, select, onboard, train, schedule, coach, and support Engineering associates.\n Establish clear departmental expectations, performance standards, and accountability measures.\n Conduct regular Engineering meetings, training sessions, and performance discussions.\n Develop structured training programs for Engineering associates based on individual skill levels, property requirements, and identified training gaps.\n Ensure associates are properly trained on equipment, preventative maintenance procedures, safety protocols, emergency response procedures, and hotel standards.\n Identify technical and operational training gaps and develop appropriate action plans.\n Conduct regular performance reviews and provide ongoing coaching and feedback.\n Address performance concerns consistently and in accordance with company policies.\n Promote a culture of teamwork, accountability, safety, professionalism, and continuous improvement.\n Ensure departmental policies and procedures are administered fairly and consistently.\n Ensure associates perform their responsibilities in accordance with Nobu Hotel standards, brand standards, and Nobu Hotel core values.\n\nGuest Experience & Cross-Departmental Collaboration\n\n Recognize that the physical condition, functionality, cleanliness, and appearance of the hotel directly impact on the luxury guest experience.\n Partner closely with Rooms, Housekeeping, Food & Beverage, Culinary, Security, Events, and other departments to support hotel operations.\n Respond proactively to Engineering issues that may affect guest satisfaction or hotel operations.\n Participate in guest room and public area inspections to ensure the physical product consistently meets luxury hotel standards.\n Ensure guest rooms and public areas are maintained to the highest standards, including lighting, plumbing fixtures, HVAC, hardware, wall coverings, caulking, grouting, paint, electrical outlets, appliances, and other miscellaneous repairs.\n Respond promptly and professionally to guest-related maintenance concerns.\n Communicate effectively with department leaders regarding ongoing projects, maintenance concerns, equipment failures, and operational risks.\n Provide timely updates and recommendations to hotel leadership regarding significant Engineering issues.\n Support hotel initiatives, VIP experiences, special events, and operational programs by ensuring facilities and equipment are prepared and functioning properly.\n\nQualifications & Experience\n\n Minimum 5 years of progressive Engineering or Facilities experience, preferably within a full-service, upscale, or luxury hotel environment.\n Previous experience as a Director of Engineering, Assistant Director of Engineering, Chief Engineer, or Engineering Manager preferred.\n Strong knowledge of HVAC, electrical, plumbing, refrigeration, mechanical systems, building systems, and general hotel maintenance.\n Demonstrated experience managing preventative maintenance programs.\n Experience with fire/life safety systems and emergency response procedures.\n Working knowledge of applicable building codes, safety regulations, and regulatory requirements.\n Experience managing departmental budgets, payroll, vendors, contracts, and operating expenses.\n Experience with capital projects, asset management, contractors, and construction/renovation projects.\n Strong understanding of energy management and utility conservation.\n Strong leadership, communication, organization, and problem-solving skills.\n Demonstrated ability to lead, coach, train, and hold a technical team accountable.\n Ability to prioritize multiple projects and respond effectively in a fast-paced hotel environment.\n Ability to work independently, take initiative, and make sound decisions with minimal supervision.\n Strong computer skills and ability to utilize maintenance management systems, hotel systems, Microsoft Office, and other technology.\n Ability to read and interpret technical manuals, blueprints, schematics, and equipment documentation.\n Ability to communicate effectively with associates, leadership, vendors, contractors, ownership, and regulatory agencies.\n Relevant technical certifications, licenses, or specialized training are strongly preferred.\n Luxury hotel or branded hotel experience preferred.\n\nPhysical Requirements\n\n Ability to stand and walk for extended periods throughout the property.\n Ability to bend, stoop, kneel, crawl, climb stairs and ladders, and work in confined or mechanical spaces as required.\n Ability to lift, carry, push, and pull tools, equipment, and materials as required.\n Ability to safely operate or work around mechanical, electrical, HVAC, plumbing, refrigeration, and other building systems.\n Ability to work in varying temperatures and environmental conditions, including mechanical rooms, exterior areas, and other non-climate-controlled spaces.\n Ability to respond quickly and safely to emergency situations throughout the property.\n Ability to work flexible hours, including evenings, weekends, holidays, and participate in an on-call rotation as required.\n\nCore Competencies\nTh

Job Description POSITION SUMMARY The Director of Sales will direct sales and marketing activities to ensure a profitable hotel operation. ESSENTIAL DUTIES AND RESPONSIBILITIES -THE ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING: • Builds relations with the community, local businesses, and local contacts to drive hotel sales., • Annually, prepares a Marketing Action Plan in October for following year, which includes the following:, • 365 day by day occupied room forecast for following year, • Proposed rate plan for next year and projected ADR, • Marketing Action Steps by segment and month, • Budget for marketing expenses, • Data on Competing Hotels, • Manages and directs the sales activities of the hotel to meet or exceed budgeted RevPAR (Revenue Per Available Room) goal., • Identifies major revenue opportunities and works to secure business from them., • Directs selling activities to maximize revenue., • Analyzes short-term fluctuations, various market segments and sources of business for each to balance them and produce effective streams of business for the hotel., • Designs and coordinates, in conjunction with the General Manager, advertising, public relations and promotional campaigns for hotel. Actively markets hotel through advertising, sales blitzes, direct mail campaigns, etc., • Identifies and contacts prospective clients to promote hotel services., • Actively sells hotel through outside sales calls, telemarketing calls, site inspections, etc. Develops and maintains relationships with local concierge and convention sites., • Actively sells to in-house groups by welcoming tour groups, greeting arriving guests, speaking with breakfast patrons, etc. Canvas all potential business sources within local area, qualifying them as to the amount of business they produce., • Accurately forecasts upcoming monthly revenues by the 25th of month. Generates sales department reports on a timely basis., • Communicates details of key accounts, hotel events, and sales & marketing programs to ensure that hotel, front desk staff and other staff is knowledgeable., • Maintains customer satisfaction by investigating and resolving customer complaints., • Demonstrates commitment to superior guest service through personal response to guest needs., • Researches primary competitors’ strengths, weaknesses and market against them., • Identifies current future, customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand hotel service requirements., • Performs other duties as assigned. MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES): • Willingness to work flexible schedules including evenings and weekends., • Maintain composure and objectivity under pressure., • Possess excellent communication skills interacting effectively with the staff and guests., • Maintain a warm, friendly, professional demeanor and strong sense of confidentiality., • Approach all encounters with guests and team members in an attentive, friendly, courteous and service-oriented manner., • Strong communication skills to train and motivate employees. MINIMUM QUALIFICATIONS (EDUCATION & EXPERIENCE): • Previous customer service skills and sales/marketing experience, in a fine dining or hotel preferred., • Ability to read and comprehend instructions, correspondences, and memos; ability to write business correspondences and set up contracts and function sheets., • Ability to professionally present promotional materials to prospective customers, and to effectively communicate and coordinate with catering, kitchen/hotel staff, and outside vendors., • Ability to calculate figures and amounts for customer catering contracts. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: • While performing the duties of this position, the employee may be required to work long shifts up to 12 hours., • The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes., • Requires full sight and hearing capacity., • The employee is frequently required to walk; sit; and reach with hands and arms *Employment is contingent upon successful completion of a background and drug test.*

Call Smith Today at Northeast Regional Drivers - CDL-A TRUCK DRIVER JOBS ME, VT, NH, MA, CT, RI, NY, PA, NJ, OH, WV, MD, VA Must have at least 6 months of class A over-the-road experience.SAP Drivers Allowed (Must have completed the program before applying) Come see what it means to have it all at Smith Transport the best company driver equipment, steady dedicated freight, predictable home time, great pay & benefits, and much more! Northeast Regional - CDL-A Company Truck Driver Jobs Feature: • Home weekly weekends off (48 hours) .65 CPM, • Absolute best equipment in the industry! Peterbilt fleet (Models 389 & 579) with refrigerators & inverters; 87% automatics, • Passenger program from Day 1, • Full benefits: vision, health, dental, 401(k), • PrePass+/Transflo, • No-touch freight; mostly drop and hook, • Per Diem, • Vacation pay, • 53' dry van carrier, • No NYC freight, • No Broker freight, • Corporate office staffed 24/7 to answer calls and assist drivers Terminals located in GA, NC, VA, PA, OH, and TN. All terminals offer:, • Free laundry machines, • Clean Showers, • Maintenance, • Truck washes, • Driver lounge/Kitchen, • Fuel, • Safe Parking Orientation:, • Paid 2.5 day Orientation in Roaring Spring, PA, • Led by Class A CDL drivers, • Meet your Recruiter, Driver Manager, and leadership team while in Orientation., • We pay for and arrange travel to get here., • You will have your own private hotel room., • Your meals are provided while in Orientation. Requirements, • 21 years of Age, • Class A CDL, • Must have at least 6 months of class A over-the-road experience., • SAP Drivers Allowed (Must have completed the program before applying), • Must have safe place to park truck with trailer connected while at home OR park truck/trailer at terminal location closest to you and use personal vehicle to get home. Come see what it means for CDL-A driver at Smith Transport. Call Smith Today at

Job Description We are seeking a detail-oriented, efficient, and passionate Prep Cook to join our commissary kitchen team at Azalea Fresh Market. As a Prep Cook, you will play a vital role in preparing high-quality ingredients and dishes that supply our in-store prepared food program. This behind-the-scenes role is key to ensuring that our guests consistently enjoy fresh, flavorful, and ready-to-go meals that reflect the culinary quality and care we’re known for. Requirements/Responsibilities Responsibilities: ❖Prepare, portion, and package ingredients and menu items according to standardized recipes and production schedules ❖Ensure food safety and sanitation procedures are followed in all aspects of food handling and preparation ❖Assist in the setup and breakdown of prep stations, equipment, and kitchen tools ❖Properly label, date, and store food items to maintain freshness and reduce waste ❖Maintain cleanliness and organization of the commissary kitchen throughout each shift ❖Support the culinary team with occasional tasks such as inventory checks, deliveries, and kitchen organization ❖Collaborate with the Prepared Foods Manager and store staff to ensure consistency and quality in all menu items ❖Report any equipment issues, supply shortages, or safety concerns in a timely manner Skills: ❖1+ year of prep cook or kitchen experience preferred (commissary, restaurant, or catering background a plus) ❖Strong understanding of food safety and kitchen sanitation standards ❖Comfortable working in a fast-paced, high-volume production environment ❖Ability to take direction and work independently with minimal supervision ❖Excellent time management and organizational skills ❖Must be able to lift 40 lbs. and stand for extended periods ❖Punctual, reliable, and team-oriented ❖Flexibility to work early mornings, weekends, or holidays as needed Experience: ❖Kitchen: 3 years (Required) Shift availability: ❖Day Shift (Preferred) ❖Night Shift (Preferred) Special Instructions Best Way to Get Our Attention! Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Catering Operation ManagerCompany: Social Express Catering & Meal Prep (SECMP) Location: Metro Atlanta, GA (On-site) Job Type: Full-Time Compensation: $50,000–$55,000/year (based on experience) + KPI bonus opportunity Schedule: Early mornings required; some weekends/evenings depending on business needs Reports To: COO + CEO/Executive Chef Direct Reports: Kitchen staff (Catering Specialists/Cooks), Drivers, Shift Leads Role SummarySocial Express Catering & Meal Prep (SECMP) is hiring a seasoned Operations Manager to run the day-to-day execution of our production kitchen, staffing, and delivery operations. This role is for a true operator—someone who is organized, disciplined, and can lead people while driving performance through KPIs. You will be responsible for making sure our daily operations run smoothly across: ✅ Large-scale daily meal production + packing ✅ Delivery logistics and on-time dispatch ✅ Inventory readiness and waste control ✅ Kitchen structure, cleanliness, and compliance ✅ Staff scheduling and accountability ✅ Support for catering and event readiness (Chef-led execution) This is not a desk job. You will be hands-on and fully responsible for keeping the business running without chaos. Key Responsibilities1) Own Daily Production & Kitchen Execution • Run daily operations including prep, cook, packing, staging, load-out, and reset, • Lead daily pre-shift huddles and assign stations with deadlines, • Enforce consistency in portioning, food quality, packaging, and accuracy, • Prevent “fire drills” by planning ahead and controlling the pace of the kitchen, • Ensure the kitchen is clean, organized, and production-ready at all times2) Build the Daily/Weekly Plan (No Guesswork), • Create daily production timelines and prep lists, • Coordinate staffing coverage based on volume and deadlines, • Ensure all teams know the plan: who is doing what, by what time, and how it must look, • Control overtime by planning ahead—not reacting late3) Dispatch & Delivery Accountability, • Confirm driver coverage daily and ensure smooth route execution, • Maintain strict dispatch procedures:, • correct loading order, • route-ready staging, • equipment sign-out and return tracking, • departure time tracking, • Identify delivery risks early and correct them before they become failures, • Hold drivers accountable for accuracy, timeliness, and professionalism4) Inventory, Ordering & Waste Control, • Maintain par levels for food, packaging, and disposables, • Track key inventory items that impact daily output (protein, trays, containers, labels, etc.), • Reduce waste through better forecasting, FIFO, and prep discipline, • Communicate shortages immediately to leadership with a solution plan 5) Food Safety, Quality & Compliance • Enforce food safety and sanitation requirements daily, • Ensure all required logs are completed (temps, sanitation, cleaning schedules, etc.), • Maintain compliance culture: no shortcuts, no excuses, • Correct issues fast and prevent repeat mistakes6) Staff Leadership & Performance Management, • Train and coach staff to standards (SOPs, station expectations, speed, cleanliness), • Hold staff accountable for punctuality, professionalism, and performance, • Support hiring and onboarding in partnership with CEO/COO, • Document recurring performance issues and implement corrective actions7) Catering & Events Support (Executive Chef-Led) The Executive Chef owns all event strategy, planning, day-of execution, and culinary direction. The Operations Manager supports Chef by ensuring readiness. • Coordinate staffing support for event prep needs, • Ensure equipment, supplies, and disposables are staged on time, • Keep kitchen production protected so events don’t disrupt daily obligations, • Ensure the kitchen is reset and ready after event prep work 8) Daily Reporting & KPI Management • Track performance with clear metrics and trends, • Provide a daily recap to COO/CEO including:, • on-time dispatch status, • packing accuracy/mistakes, • staffing issues/callouts, • inventory gaps, • corrective actions taken, • Lead weekly KPI review and improvement actions KPI Scorecard (What Success Looks Like)Execution & Delivery • On-time dispatch: ≥ 98% weekly, • Missed routes/sites: 0, • Packing accuracy: ≥ 99%Quality & Compliance, • Log completion: ≥ 95% daily, • Critical food safety incidents: 0, • Client complaints: decreasing trendLabor & Efficiency, • Labor hours within weekly plan, • Overtime controlled and approved only, • Reduced waste month-over-monthTeam Reliability, • 100% route/shift coverage, • Improved punctuality + reduced callouts, • Training completed within required timelines QualificationsRequired • 3–7+ years leadership in catering, meal prep, high-volume kitchens, or food production, • Proven ability to manage a team and hit deadlines consistently, • Strong organization and time management, • Confident communicator and firm leader, • Comfortable being hands-on and moving fast in a production environment, • ServSafe Manager, • Experience with multi-route delivery logistics and packing systems, • Experience implementing SOPs and KPI tracking What Success Looks Like (30/60/90 Days)First 30 Days • Kitchen runs with structure (huddles, stations, deadlines, checklists), • Dispatch procedure locked in and consistentStaffing schedule stabilized and reliable By 60 Days • Accuracy improves, fewer mistakes, fewer emergency issues, • Overtime reduced through planning and controlInventory is consistent with fewer shortages By 90 Days • Operations runs smoothly without owner micromanagement, • KPI targets consistently hit, • Staff culture becomes more accountable and performance-drivenHow to Apply Submit your resume and a short message answering: • What is the largest kitchen/production operation you’ve managed?, • What KPIs have you been responsible for?, • What is your leadership style—firm, structured, fast-paced?

Job DescriptionBOH team member – JINYA Ramen BarJob Summary Back of House Team Members are the heart of the JINYA Ramen Bar experience. You support the Kitchen Manager and play a critical role in delivering exceptional ramen and menu items with consistency, precision, and quality. BOH Team Members ensure every guest receives the highest standard of food production while collaborating with front-of-house teams to create a seamless and memorable dining experience. Primary Responsibilities • Proactively support the back of house team in tasks that helps efficiency including maintaining cleanliness, handling soup or line duties and dishwashing, • Learn to prepare ramen, appetizers, and menu items according to recipes and Kitchen Manager instructions, • Execute proper food preparation, cooking techniques, and plating standards, • Maintain strict adherence to food safety, sanitation, and kitchen cleanliness procedures, • Follow all JINYA health, safety, and operational policies, • Operate kitchen equipment safely, including fryers, knives, and heavy cookware, • Participate in JINYA’s cultural greetings including “Irasshai” and “Arigato”, • Arrive on time and report to your workstation prepared for service, • Communicate clearly and professionally with BOH and FOH team members, • Support front-of-house staff to ensure smooth guest service, • Promote and execute JINYA’s core values of Teamwork, Hospitality, Authenticity, Creativity, and Integrity, • Complete additional tasks and projects as assigned by management Required Competencies • Some restaurant kitchen experience, • Knowledge of commercial kitchen equipment and food preparation techniques, • Strong multitasking ability in a high-volume restaurant environment, • Positive attitude and ability to perform under pressure, • Ability to read and follow written instructions, • Willingness to ask questions and follow direction, • Reliable, self-motivated, and detail-oriented, • Experience working in multicultural team environments, • Flexible availability including weekends and holidays, • Ability to stand for extended periods and maneuver safely in tight kitchen spaces Required Education & Certifications • Ability to read, write, and speak English or Spanish, • Must maintain all required local, state, and federal food handling certifications Work Environment This position operates in a fast-paced, professional restaurant kitchen. BOH team members move frequently between prep lines, cooking stations, and back-of-house areas while using fryers, heavy pots, pans, and other kitchen equipment. Team members must communicate consistently with kitchen staff and management while maintaining awareness of safety conditions including spills, heat exposure, and equipment hazards. Physical Demands • Stand and walk for extended periods, • Use hands and arms for food preparation and equipment handling, • Lift and move up to 50 pounds, • Work in hot, humid, or wet kitchen environments, • Bend, reach, and navigate busy kitchen spaces, • Distinguish food flavors and quality standards Additional Information This job description is not intended to be a comprehensive list of all duties and responsibilities. Tasks may evolve based on operational needs. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Job Description JOB DESCRIPTION Job Title: Activity Assistant Supervisor: Life Enrichment DirectorFLSA Status: Hourly, non-exempt Date Approved: September 2021 OVERALL JOB PURPOSE Assists the Life Enrichment Director with planning, implementing, and promoting activities to enhance quality of life for all residents. May have to safely transport residents in Community bus or other vehicle according to schedule. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • Must be 21 years of age, • A commercial driver’s license may be required for this position; if so, a CDL must be obtained within 60 days of your hire, • Demonstrated ability to communicate effectively (in English), both verbally and in writing, with residents and staff, • Maintain a positive, respectful approach with coworkers. Ability to work in a team setting and be a team player, • Possess organizational skills, • Possess excellent customer service skills, • Ability to work under time constraints and meet department deadlines, • Satisfactorily pass the company’s and state regulated criminal record clearance, health screening and TB clearance (if applicable)ESSENTIAL JOB DUTIES AND RESPONSIBILITIES, • Assist Life Enrichment Director with planning, implementing, and monitoring wellness and recreation programs to meet the specific needs of residents as well as state and local regulations, • Provide programs and events that encourage engagement and socialization to help support high quality of life for our residents, • Provide hands-on involvement in programs during the residents’ scheduled times, • Coordinates efforts of Ambassadors Club (for welcoming new residents), resident council meetings, and resident food council meetings, • Assists the Life Enrichment Director with the preparation and distribution of monthly activities calendar, • Informs residents of daily activities using announcement board, • Invites residents to activities; assures they are reminded of and escorted to activities as necessary, • Assists with proper use of fitness equipment; promptly reports any apparent problems with fitness equipment to Manager or Supervisor, • Facilitates socialization among residents, • Assists the Life Enrichment Director with planning, coordinating, and decoration of community routinely as well as for special events, holidays, and seasons, including all bulletin boards, • Assures Activity Room and any activity supply storage areas are clean and organized, including assuring that any food stored in Activity Room kitchen is stored in safe, sanitary manner, • Facilitates Community volunteerism among residents (e.g., Community service projects), • Coordinate transportation of residents to and from events outside of the community, which may include driving a community motor vehicle, • Assists Life Enrichment Director with social media content and maintenance of Community Facebook page, • Performs other duties as assigned by SupervisorOTHER JOB DUTIES AND RESPONSIBILITIES, • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community Management, or others, • Meet the assigned work requirements of the job. Regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to and follow company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed), • Ability to keep all business and operations information confidential, • Maintains certifications as necessary such as First Aid, to fulfill state regulations (if applicable), • This position has no supervisory responsibilities Equal Employment Opportunity Statement: Sunshine Retirement Living (The Company) proudly provides equal employment opportunities to all employees and applicants. We celebrate diversity and are committed to creating an inclusive environment where residents, employees, and families feel respected and valued, regardless of race, color, religion, sex, national origin, age, disability, or any other protected status. Salary-History Statement: Sunshine Retirement Living (The Company) is committed to fair and equitable pay practices. We do not request or consider an applicant’s past or current salary when making compensation decisions, in compliance with applicable salary history and pay equity laws. PHYSICAL REQUIREMENTS Physical Demands and Work Environment 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. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand X Walk X Sit X Pushing, pulling and/or reaching X Grasping and fine manipulation X Climb or balance X Stoop, kneel, crouch, or crawl X

Job Description Northspyre, the only end-to-end real estate development management platform, empowers developers to make smarter investment decisions with data-driven insights and collaborative workflows. Through automation, analytics, and AI, Northspyre gives teams the real-time information, performance insights, and workflow tools they need to do their job with unparalleled speed and intelligence. By bringing project stakeholders, data, and processes together all on one integrated platform, Northspyre eliminates expensive silos in the development lifecycle, making project delivery simple and outcomes more predictable. Since 2017, Northspyre has been the backbone of operational infrastructure for leading development firms, supporting over $500 billion in projects across the US. About the Role Northspyre is seeking an organized, resourceful, and energetic People Operations & Culture Specialist to support our people operations and make our Atlanta office an engaging, welcoming, and enjoyable place to work. This person will combine strong operational judgment with a hospitality mindset. They will manage employee onboarding, recruiting coordination, office operations, and systems access while creating thoughtful experiences that help teammates feel connected, supported, and excited to come into the office. The ideal candidate is proactive, outgoing, detail-oriented, and genuinely enjoys bringing people together. This is an individual-contributor role — you'll own this function end-to-end rather than manage a team. ResponsibilitiesWorkplace Experience & Community • Own the day-to-day employee and guest experience in the Northspyre office., • Create a welcoming, energetic, and hospitality-driven environment., • Prepare or coordinate breakfast, snacks, beverages, team meals, and other office amenities., • Plan celebrations, social activities, office traditions, and spontaneous moments of fun., • Help new hires, visiting teammates, candidates, and guests feel welcomed and included., • Regularly gather employee feedback and find creative ways to improve office life., • Communicate office updates, upcoming activities, and important information clearly., • Maintain a consistent standard for how the office looks, feels, and operates.Office Operations, • Keep the office, kitchens, conference rooms, and shared spaces clean, organized, and well stocked., • Manage food, beverage, kitchen, and office-supply inventory., • Coordinate deliveries, repairs, vendors, building access, and communication with the property manager., • Identify and resolve workplace issues before they disrupt the team., • Support meetings, company gatherings, and occasional special projects.People Operations, • Coordinate employee onboarding and offboarding., • Ensure new hires have equipment, documentation, onboarding plans, and system access before their first day., • Maintain employee information in Rippling and Justworks., • Process promotions, compensation changes, transfers, commission updates, PIPs, and policy acknowledgements., • Manage I-9, E-Verify, DocuSign, and routine onboarding compliance., • Respond to employee questions and provide orientation on company systems., • Build and maintain onboarding plans in ClickUp.Systems & Equipment, • Provision and remove software access., • Track permissions, equipment, and licenses., • Coordinate laptop setup, shipping, retrieval, and basic troubleshooting.Operational Support, • Provide backup executive and administrative support when needed., • Assist teammates with urgent operational needs, coordination, and follow-up., • Take ownership of occasional cross-functional and special projects.Ideal Candidate, • Warm and outgoing with a natural ability to bring people together., • Genuinely energized by creating memorable employee experiences., • Hospitality-minded and attentive to the small details that make people feel welcome., • Highly organized, proactive, dependable, and responsive., • Creative about activities, traditions, and thoughtful touches that make office life more engaging., • Comfortable balancing sensitive HR responsibilities with hands-on office tasks., • Strong at communicating, following through, and solving problems independently., • Discreet and trustworthy with confidential information., • Willing to roll up their sleeves and help wherever needed., • Experienced in people operations, office management, hospitality, recruiting coordination, community management, or a similar role. Benefits and Perks • In addition to a competitive salary, we are offering a meaningful stock option package, • Comprehensive Medical, Dental, and Vision. Multiple plan options, including a plan option for 100% employer-paid premium for individual coverage for full-time employees., • 401k Match to help you save for your future (Fully vested after 6 mo eligibility period), • Unlimited Vacation, Paid Sick Leave, and major US Holidays, • Awesome company swag!, • Free access to Health Advocate, • Hybrid & Remote opportunities - we have an Amazing new office in Midtown Atlanta, • You will be part of a small, professional fast-moving team with minimal supervision, • Annual team gatherings Top Three Reasons to Join #1: It's the Right Time – We've already facilitated more than $500 billion of complex projects across the United States #2. Northspyre has the right product – Our technology empowers modern real estate teams to build leveraging data, automation and artificial intelligence to get to faster, more predictable outcomes on complex projects. #3. Northspyre celebrates a culture of creativity – We strive to have a sense of community within Northspyre that encourages diverse viewpoints, openness, and fostering an environment in which employees feel comfortable bringing their whole authentic selves to work. We know the confidence gap and imposter syndrome can get in the way of meeting spectacular candidates, so please don't hesitate to apply — we'd love to hear from you.

Job DescriptionDescription: Summary: The KKC Fry Cook reports to the Store Manager. The FC is responsible for preparing and cooking food products in a timely, clean and orderly manner according to established specifications and procedures and for adhering to all safety and cleanliness standards. Essential Sales Duties and Responsibilities • Provide Excellent Customer Service Skills in all interactions, • Pan sufficient chicken for operational needs and prepare batter mix., • Set up the batter cart, fryers, and chicken holding cabinet and collect all necessary small wares., • Prepare and cook all Food products as dictated by the needs of the business and the directions of the Manager in Charge and use fryers with shortening at 340-360 degrees F., • Ensure all food product meets specifications, procedures and quality standards, including strict observance of designated holding times and temperatures., • Return batter and chicken to the cooler when finished cooking., • Code dates and rotate each product using the first in, first out (FIFO) method of rotation., • Maintain sufficient shortening to ensure proper shortening levels., • Filter and clean all fryers at the designated times while following ALL guidelines of safety (including the use of provided safety equipment), • Maintain a clean work area by practicing the 'clean-as-you-go' practice, while following all of the guidelines/procedures of sanitation and safety., • Ensure floors remain free of obstacles, debris, and are kept dry., • Verify all necessary products and supplies are stocked and available at the batter area., • Maintain organization and cleanliness of the cooler., • Ensure dish sink is set up to wash, rinse, and sanitize., • Perform any other tasks as assigned by the Store Manager in charge of shift.Requirements:, • Must be at least 18 years of age., • High School diploma or GED preferred., • Must be able to legally work in the United States., • Outstanding customer service skills., • Have reliable transportation and can arrive at the store on time., • Have a positive attitude and promotes the company and is a team player., • Must have basic computer skills., • Must be well organized and manage time well., • Possess good people interaction skills., • Works as scheduled by the Store Manager. Schedule must be flexible to include being available to work all shifts and all days of the week., • Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area the duration of a full shift (up to 8 hours)., • Frequently lift and stack 35 to 50 pounds of food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc. Occasionally carry stock items up to 75 pounds from the stock rooms, coolers and freezers to other areas of the store., • Occasionally, lift and carry up to 50 pound trash bags out of trash cans and into the outside dumpster., • Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms., • Frequently push or pull batter table, filter machines, trashcans, brooms, mops, and mop buckets., • Frequently stoop or squat to reach items on low shelves or on the floor., • Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration, units, racks, drink dispensers, fryers, batter table and ovens., • Continuously handle a variety of shapes and sizes and textures of items which include, but are not limited to, dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work., • Continuously use fingers to bilaterally prepare food, unload boxes, etc., • Continuously communicate with and listen to guests, management, and other team members to ensure optimal performance.

Job DescriptionDescription: Summary: The Food Service Specialist reports to the Food Service Category Manager. The Food Service Specialist is responsible for all aspects of food offerings, including preparing and cooking food products in a timely, clean and orderly manner according to established specifications and procedures and for adhering to all safety and cleanliness standards as well as training new and existing food service employees. Minimum Qualifications and Prerequisites ? Must be at least 18 years of age. ? High School diploma or GED preferred. ? Must be able to legally work in the United States. ? Must be able to travel from store to store as needed. ? Must be able to pass a motor vehicle record check. ? Have reliable transportation to travel from store to store as needed. ? Outstanding customer service skills. ? Have a positive attitude and promotes the company and is a team player. ? Must have basic computer skills. ? Must be well organized and manage time well. ? Possess good people interaction skills. ? Must be able to lead and direct the work of others and efficiently train new and existing employees where needed. ? Must be able and willing to cover shifts in the event of staff shortages. ? Must be able and willing to work as scheduled by management. Schedule must be flexible to include being available to work from 7:00 a.m. to 8:00 p.m. all days of the week. ? Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area the duration of a full shift (up to 8 hours). ? Frequently lift and stack 35 to 50 pounds of food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc. Occasionally carry stock items up to 75 pounds from the stock rooms, coolers and freezers to other areas of the store. ? Occasionally, lift and carry up to 50 pound trash bags out of trash cans and into the outside dumpster. ? Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms. ? Frequently push or pull batter table, filter machines, trashcans, brooms, mops, and mop buckets. ? Frequently stoop or squat to reach items on low shelves or on the floor. ? Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration, units, racks, drink dispensers, fryers, batter table and ovens. ? Continuously handle a variety of shapes and sizes and textures of items which include, but are not limited to, dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work. ? Continuously use fingers to bilaterally prepare food, unload boxes, etc. ? Continuously communicate with and listen to guests, management, and other team members to ensure optimal performance. Essential Sales Duties and Responsibilities ? Provide Excellent Customer Service Skills in all interactions and ensure that all food offerings are available for customer purchase at assigned times. ? Follow all standard kitchen procedures and preparation methods as described by management and KKC. ? Maintain par level sheets to ensure successive shifts are prepared upon arrival. ? Pan sufficient chicken for operational needs and prepare batter mix. ? Manage food costs by accurately weighing and measuring ingredients according to established recipes. ? Set up the batter cart, fryers, and chicken holding cabinet and collect all necessary small wares. ? Prepare and cook all Food products as dictated by the needs of the business and the direction of management and use fryers with shortening at 340-360 degrees F. ? Ensure all food product meets specifications, procedures and quality standards, including strict observance of designated holding times and temperatures. ? Return batter and chicken to the cooler when finished cooking. ? Code dates and rotate each product using the first in, first out (FIFO) method of rotation on all products including freezer, cooler, dry, prepared, etc. ? Maintain sufficient shortening to ensure proper shortening levels. ? Effectively communicate with staff and management on current food levels and preparation lists. ? Filter and clean all fryers at the designated times while following ALL guidelines of safety (including the use of provided safety equipment) ? Maintain a clean work area by practicing the 'clean-as-you-go' practice, while following all of the company and state mandated guidelines/procedures of sanitation and safety. ? Ensure floors remain free of obstacles, debris, and are kept dry. ? Verify all necessary products and supplies are stocked and available at the batter area. ? Maintain organization and cleanliness of the cooler. ? Ensure dish sink is set up to wash, rinse, and sanitize. ? Properly label all items and manage spoiled and expired product. ? Adhere to all company policies and procedures. Requirements:

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for the preparation and/or cooking of food that follows company directed specifications by performing the following duties: Position Description: • Ensures all materials and supplies are available., • Sets up station according to established guidelines and requirements to ensure guest safety., • Ensures that all foods are prepared according to established recipes and plating guidelines., • Executes designated preparation stations without support under normal conditions., • Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level., • Follows all company HACCP documentation and procedures throughout daily shifts., • Responsible for daily requisition of non-food and food products., • Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating., • Assists management in training new Staff Members within department when applicable., • Maintains safety standards while using knives and other food preparation equipment., • Restocks and/or breaks down work station at the conclusion of the shift., • Stocks all stations as directed and cleans/closes all stations as directed., • Ensures organization and cleanliness of all coolers, freezers, prep areas, etc., • Cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction., • Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift., • Maintains high-level of knowledge regarding the company’s products and happenings., • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns., • Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management., • Adheres to all company policies and procedures as established in the Staff Member Handbook.Requirements: Skills/Experience: • Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience., • Culinary degree or equivalent preferred., • Good written and verbal communication skills., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision., • Good judgment and decision-making abilities. Educational Requirements: • High school degree or GED preferred., • Health permit/food safety cards and alcohol awareness certification; staff member is required to obtain card individually and provide proof of possession prior to first day of employment in states required by law The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 100% of working time standing, walking, and reaching., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus. Work Environment: • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Frequently required to wash hands and/or wear gloves. Language Skills: • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Expressing or exchanging ideas or instructions by the spoken word. Mathematical Skills: • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Job DescriptionJoin our team at HOBNOB Neighborhood Tavern. Hobnob is a growing restaurant brand with three current restaurants and 2 more coming. We are aggressively expanding and looking to add members to our team. Opportunity for advancement is here in this established Atlanta Restaurant Group. This is a perfect spot for key/shift managers to go full time. Summary of Position: Entry Level Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Duties & Responsibilities: § Research new wholesale food suppliers and negotiate prices § Calculate future needs in kitchenware and equipment and place orders, as needed § Manage and store vendors’ contracts and invoices § Coordinate communication between front of the house and back of the house staff § Prepare shift schedules § Process payroll for all restaurant staff § Supervise kitchen and wait staff and provide assistance, as needed § Keep detailed records of daily, weekly and monthly costs and revenues § Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms) § Monitor compliance with safety and hygiene regulations § Gather guests’ feedback and recommend improvements to our menus

Job Description At Chick-fil-A, the Kitchen Team Member role is more than just a job, it's an opportunity. In addition to working directly for an independent Operator, Team Members gain life experience that goes far beyond just serving a great product in a friendly environment. Chick-fil-A is a great opportunity for people of all ages and backgrounds, and no experience is necessary. Location: 8433 Roswell Rd, Atlanta, GA 30350 Position Type: Part-Time or Full-Time positions available Salary: Up to $15.00/hour Benefits: · Food Discounts · Limited Holiday Hours · Flexible Work Schedule · Leadership Development · Positive Work Environment · Access to scholarships at $2,500 per year Required Skills: · Positive attitude · Ability to multitask · Team-oriented, adaptable, dependable, and strong work ethic · Ability to communicate effectively with guests and team members · Ability to work at a quick, yet efficient and thorough pace--hustle is a must! Must have open availability! Website: cfanorthridge.com Facebook: facebook.com/cfanorthridgedto For more information, please contact cfa.careers.00962@gmail.com Requirements/Responsibilities · Keep up-to-date with new products · Keep the kitchen neat, clean and orderly at all times · Always adhere to all company policies and procedures · Be knowledgeable of the assignments for all kitchen stations · Prepare, cook, and present food safely, quickly and efficiently, meeting Chick-fil-A standards · Maintain personal knowledge by completing in-house training and stay up-to-date on any changes · Work safely around kitchen equipment and report any maintenance issues to the Kitchen Manager Special Instructions Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for the preparation and/or cooking of food by following company-directed specifications and by performing the following duties: Position Description: • Ensures all materials and supplies are available., • Sets up station according to established guidelines and requirements to ensure guest safety., • Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards., • Coordinates food orders to ensure timely and efficient delivery to each table., • Executes designated preparation and/or line stations without support under normal conditions., • Prepares food according to the sales forecast and business level., • Meets special guest requests while providing the same quality standards., • Follows all company HACCP documentation and procedures throughout daily shifts., • Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift., • Maintains safety standards while using knives and other food preparation equipment., • Restocks and/or breaks down workstation at the conclusion of the shift., • Stocks all stations as directed and cleans/closes all stations as directed., • Assists management in training new Staff Members within their department when applicable., • Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction., • Maintains high-level of knowledge regarding the company’s products and happenings., • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns., • Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management., • Adheres to all company policies and procedures as established in the Staff Member Handbook.Requirements: Skills/Experience: • Good written and verbal communication skills., • Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision., • Good judgment and decision-making abilities. Educational Requirements: • High school degree or GED preferred., • Culinary degree or equivalent preferred, • Health permit/food safety cards and alcohol awareness certification; staff member is required to obtain cards individually and provide proof of possession prior to first day of employment in states required by law The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 100% of working time standing, walking, and reaching., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus. Work Environment: • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Frequently required to wash hands and/or wear gloves. Language Skills: • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Expressing or exchanging ideas or instructions by the spoken word. Mathematical Skills: • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Job Description POSITION DESCRIPTION Job Title: Server Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2025OVERALL JOB PURPOSE Uphold our values of People, Passion, and Excellence through outstanding meal service to our residents and guests. Provide excellent service to residents, guests, and coworkers in a courteous and friendly manner while following company’s procedures. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • Maintains food handlers permit as necessary to fulfill state regulations, • Have a general knowledge of sanitation and safe food handling practices, • Ability to patiently present meal alternatives to residents and guests, • Must meet state age-related requirements or other state related requirements (as applicable for position), • Demonstrated ability to communicate effectively and positively in English, both verbally and in writing, with residents and staff, • Ability to work in a team setting and be a positive team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work with little supervision and maintain a high level of performance, • Ability to work under time constraints and meet department deadlines while following all policies, procedures, and standards, • Satisfactorily pass company’s and state regulated criminal record clearance, health screening and TB clearance (if applicable) ESSENTIAL JOB DUTIES AND RESPONSIBILITIES • Greets residents (and visitors if applicable) at table before taking orders or serving, • Politely and efficiently take meal orders and deliver them to kitchen using POS Tablets or in certain situations using paper tickets., • Serves beverages, cereals, soups, salads, meals, and desserts, • Responds to additional patron requirements by inquiring of needs; observing dining process. Reports issues to management immediately if not resolved, • Delivers meal trays to resident apartments as necessary, • Busses and cleans dining room tables and chairs, • Vacuums dining room after meals, • Sets tables for next meal, • Completes side duties, such as adding sugar and creamer packets, cleaning beverage center, etc., • Performs other duties as assigned by Assistant Manager or Dining Room Coordinator OTHER JOB DUTIES AND RESPONSIBILITIES • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job, regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the Community in the Community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Attend education and training classes as necessary to fulfill state regulations applicable to the position, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed) PHYSICAL REQUIREMENTS Physical Demands and Work Environment 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. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand X Walk X Sit X Pushing, pulling and/or reaching X Grasping and fine manipulation X Climb or balance X Stoop, kneel, crouch, or crawl X Talk or hear X Taste or smell X Lifts Weight or Exerts Force

Job DescriptionWe seek a skilled Assistant Store Manager to join our team in Forest Park, GA, US. Responsibilities include overseeing all store operations and working closely with the General Manager on site.Compensation: $40,000 - Bonus Eligible Responsibilities: • Adhere to the standards and procedures according to Big Dave's Cheesesteaks, • Follow the training program and strive to improve store operations and customer experience, • Implement initiatives stipulated by the company, • Abide by all local, state, and federal regulations, • Mentor and train Team Members in line with the established procedures, • Ensure compliance with policies and standard operating procedures for food specs and recipes, • Serving customers with quality food at suitable temperatures, • Meeting ticket time standards., • Maintain an adequate quantity of supplies such as food, paper, cleaning agents, janitorial, uniform, linen, and others, • Establish and adhere to par-level, • Check and preserve equipment, building, and premises as per relevant laws and standard operating procedures, • Refill necessary small wares, • Retain the interior and exterior of the restaurant, • Abide by sanitation practices as per guidelines, • Store food properly and keep the necessary temperature, • Implement deep cleaning as per schedule, • Follow Big Dave's Cheesesteak's Standard Operating Procedures to serve customers effectively, • Follow Big Dave’s Training program to optimize store operations Qualifications: • Possess previous experience leading a team in a food service environment, • Highly customer-focused, with a commitment to providing excellent service, • Possesses excellent verbal and written communication skills, • Possesses a self-motivated, goal-oriented attitude, • Can work effectively in a fast-paced environment, • Demonstrates energetic, proactive, innovative, and flexible approach to work, • Possesses strong analytical and problem-solving skills, • Demonstrates honesty, ethics, and reliability, • Must be able to attend necessary meetings both in-person and virtually as needed, • Support the General Manager in restaurant meetings and briefings, • Possess the physical ability to bend, stoop, reach, and push, • Ability to lift and/or move kitchen items or equipment up to 50lbs, • Willing to fulfill any additional tasks as instructed About Company Big Dave’s Cheesesteaks is one of the fastest-growing businesses in Atlanta, Georgia. Derrick Hayes, a West Philadelphia native, serves as President and CEO of the company and continues to successfully intertwine authentic traditional Philadelphia cuisine and family-like atmosphere into the fabric of the restaurant. Patrons rave about popular menu items like beef, chicken and salmon cheesesteak egg rolls and also praise Big Dave’s modern take on the Philadelphia classic with entrees like the “Dave’s Way” Cheesesteak. It comes as no surprise that Big Dave’s Cheesesteaks has ranked in the top 10 in the Best Sandwich category at the 2018 World Food Championships, and frequently sports lines wrapped around the downtown venue filled with customers yearning for a taste of Philly.

Job DescriptionBenefits: • 401(k) matching, • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off, • Vision insurance Core Health Provider Services is looking for an empathetic, detail oriented, compassionate, and reliable Individual to be a manager for our group homes. Duties and Responsibilities • · Providing afterhours and on-call coverage as part of the direct care rotation, • Must be flexible and able to provide coverage at homes in the event of call outs, • Monthly grocery shopping & Meal Planning, • Kitchen Duties, • Disaster Drills, • Ensuring the home is in compliance with state standards at all time, • Client oversight, • Provide emotional and physical care for adults in home, • Assist with ADLs, tracking goals, and community outings, • Supervising and training household staff, • Medication management, grocery shopping/meal/preparing budget, • On-call and/or available to work open shifts as needed, • Adheres to assigned schedules and reports to duty for the hours assigned and/implements planned schedules and activities, • Supports in activities and companionship services for daily living, such as cooking,bathing, dressing, grooming, feeding, toileting, transferring, and other related housekeeping, • Accompanies and transports to participate in visits for recreation, medical,evidential care appointments, therapies, personal shopping and other community activities, • Implement ISP goals, • Assists in creating a physical environment that lends to progress including housecleaning and laundry, • Other duties as assigned

Job Description Pay Rate:Starts at $16.50 per hour depending on experience Reports to: Banquet Manager/ Director of Catering About the Role This position coordinates food and beverage experience for members and event attendees. This includes presentation of the dining space, timing of the courses served, maintaining a friendly and professional demeanor and the presentation of a spotless image. It requires a positive attitude at all times, a willingness to help others and above all else, a desire to satisfy our members and their guests. A professional appearance of clean and pressed uniform, excellent hygiene and good grooming is a must for this position. Responsibilities: • Adheres to established rules and regulations of Druid Hills Golf Club while working scheduled shifts., • Performs related banquet set-up tasks., • Provides immediate attention to all guests upon seating them., • Takes beverage orders and serves food in specified station., • Pours and refills wine, coffee, water and other beverages served with and after the meal., • Empties and clears soiled dishes as needed., • Cleans all assigned work areas in Kitchen and banquet areas., • Advises supervisor of any member or guest complaints as soon as they occur., • Assists in closing functions by performing various tasks such as removing linen, busing glasses, dishes, silverware, etc., and re-setting the room for next function. (Include moving of furniture, chairs and tables.), • Attends staff meetings including pre-service (line-up) sessions., • Assures that all state and local laws and Club policies and procedures for the service of alcoholic beverages are consistently followed., • Thanks members and guests; invites them to return., • Consistently follows all sanitation-related requirements, including those related to personal hygiene., • Maintains highest level of service for banquet functions., • Maintains highest level of cleanliness and good repair of all dining rooms, service workstations, dining utensils, equipment and glassware including common and storage areas., • Follows all guidelines in the Clubhouse Service Procedure Handbook. Including instructions on table setting, order taking and sequence of service., • Practice “Teamwork.”, • Maintains positive attitude with all staff and members. Greets all members by name when possible. Maintains eye contact and use proper vocabulary when speaking with members. Avoids all negative comments., • Anticipation and compliance of the member’s needs by providing them with immediate attention. Displays a sense of urgency with all tasks., • Performs other duties as required. Requirements • Knowledge of all order on arrival menu items, preparation methods, ingredients, garnish and wine list., • Knowledge of role during emergency situations. Aware of fire and life safety procedures., • Ability to execute all service types successfully, i.e.; Russian, French, American Banquet, etc., • Ability to stand for long periods of time, bending, reaching, and the ability to carry trays of food weighing 25-50 pounds at times is required., • Must have a positive attitude at all times, a willingness to help others and above all else, and a desire to satisfy our members and their guests., • A professional appearance of clean and pressed uniform, excellent hygiene and good grooming is a must for this position., • Prior banquet experience is preferred., • The ability to read, write and execute basic math skills are necessary., • High School diploma or GED is required. Benefits • Medical, Dental, Vision, and Life Insurance, • Short-term and long-term disability insurance, • Paid Time Off (PTO), • Verizon Phone Bill Discounts, • 401K + employer match (up to 6%), • Culture with Monthly Awards and Recognition, • Free lunch daily, • FSA for health and dependent care, • Employee Golf Days, • Hertz Rental Car Discounts, • Employee Scholarship Opportunity, • Employee Assistance Program

Job DescriptionVirtue Rooftop (above 5Church Midtown) is currently hiring for the position of Cocktail Waitress to join our team. As a Cocktail Waitress, you will play a key role in providing exceptional customer service to our guests at one of the most stunning rooftop bars in Atlanta, GA. You will be responsible for greeting guests, taking orders, serving drinks, and ensuring that our guests have an unforgettable experience. In this role, you will work closely with our bartenders, Front of front-of-house manager, and kitchen staff to maintain a high level of service and quality in our restaurant. You will also be expected to maintain a clean and organized work environment, handle cash and credit card transactions, and communicate effectively with both guests and team members. To be considered for this position, you should have previous experience as a cocktail waitress, be passionate about the restaurant and hospitality industry, and possess excellent communication and interpersonal skills. If you are interested in joining a dynamic and growing organization, we encourage you to apply today. Job Details: • Immediate consideration for all qualified candidates., • We ask that you be experienced in high-end, high-volume bar service. In addition, we are also looking for hardworking individuals who want to learn about our culture here at Virtue Rooftop and help create the ultimate rooftop experience for all our guests., • Must have a minimum of 2 years of cocktail waitress experience in restaurants and/or food service establishments comparable to our own.Please be prepared to provide the following:, • An updated copy of your resume., • 2-3 References.Please note that we will not consider applicants who intend to maintain simultaneous employment within the restaurant industry.

Supervisor: Life Enrichment Director FLSA Status: Hourly, non-exempt Date Approved: September 2021 Assists the Life Enrichment Director with planning, implementing, and promoting activities to enhance quality of life for all residents. May have to safely transport residents in Community bus or other vehicle according to schedule. • Must be 21 years of age, • A commercial driver's license may be required for this position; if so, a CDL must be obtained within 60 days of your hire, • Demonstrated ability to communicate effectively (in English), both verbally and in writing, with residents and staff, • Maintain a positive, respectful approach with coworkers. Ability to work in a team setting and be a team player, • Possess organizational skills, • Possess excellent customer service skills, • Ability to work under time constraints and meet department deadlines, • Satisfactorily pass the company's and state regulated criminal record clearance, health screening and TB clearance (if applicable), • Assist Life Enrichment Director with planning, implementing, and monitoring wellness and recreation programs to meet the specific needs of residents as well as state and local regulations, • Provide programs and events that encourage engagement and socialization to help support high quality of life for our residents, • Provide hands-on involvement in programs during the residents' scheduled times, • Coordinates efforts of Ambassadors Club (for welcoming new residents), resident council meetings, and resident food council meetings, • Assists the Life Enrichment Director with the preparation and distribution of monthly activities calendar, • Informs residents of daily activities using announcement board, • Invites residents to activities; assures they are reminded of and escorted to activities as necessary, • Assists with proper use of fitness equipment; promptly reports any apparent problems with fitness equipment to Manager or Supervisor, • Facilitates socialization among residents, • Assists the Life Enrichment Director with planning, coordinating, and decoration of community routinely as well as for special events, holidays, and seasons, including all bulletin boards, • Assures Activity Room and any activity supply storage areas are clean and organized, including assuring that any food stored in Activity Room kitchen is stored in safe, sanitary manner, • Facilitates Community volunteerism among residents (e.g., Community service projects), • Coordinate transportation of residents to and from events outside of the community, which may include driving a community motor vehicle, • Assists Life Enrichment Director with social media content and maintenance of Community Facebook page, • Performs other duties as assigned by Supervisor, • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community Management, or others, • Meet the assigned work requirements of the job. Regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to and follow company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed), • Ability to keep all business and operations information confidential, • Maintains certifications as necessary such as First Aid, to fulfill state regulations (if applicable), • This position has no supervisory responsibilities Equal Employment Opportunity Statement: Sunshine Retirement Living (The Company) proudly provides equal employment opportunities to all employees and applicants. We celebrate diversity and are committed to creating an inclusive environment where residents, employees, and families feel respected and valued, regardless of race, color, religion, sex, national origin, age, disability, or any other protected status. Salary-History Statement: Sunshine Retirement Living (The Company) is committed to fair and equitable pay practices. We do not request or consider an applicant's past or current salary when making compensation decisions, in compliance with applicable salary history and pay equity laws. Physical Requirements: Physical Demands and Work Environment 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. 20% or less - 20% to 40% - 40% to 60% - 60% to 80% - 80% to 100% Stand - X Walk - X Sit - X Pushing, pulling and/or reaching - X Grasping and fine manipulation - X Climb or balance - X Stoop, kneel, crouch, or crawl - X Talk or hear - X Taste or smell - X Lifts Weight or Exerts Force - 20% or less - 20% to 40% - 40% to 60% - 60% to 80% - 80% to 100% Up to 10 pounds Up to 25 pounds - X Up to 50 pounds Up to 100 pounds More than 100 pounds The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job DescriptionDescription: At Mosaic Gold Crown Group, LLC DBA Burger King, we are dedicated to fostering success within the Burger King family. As an integral part of our team, you'll experience our commitment to excellence through our Mosaic Mission and Values. We believe in building opportunities by investing in brands, people, and systems tailored for the future, recognizing that a better tomorrow requires assembling the right pieces today. Our core values—Ambition, Integrity, Versatility, and Connectivity—drive our efforts to create a thriving and supportive environment. Join us in shaping a brighter future as we work together to achieve greatness! Join us as a Shift Manager, overseeing daily operations, enforcing labor laws, and maintaining high standards of quality and cleanliness. Your role involves effective communication, punctuality, and adherence to company guidelines for opening and closing. Showcase leadership by treating coworkers with respect, resolving operational issues, and providing clear instructions. Demonstrate initiative in enhancing service speed, addressing customer feedback, and ensuring a secure environment. If you're passionate about delivering exceptional service and ready to contribute to our restaurant's success, apply now to be part of our dynamic team. What is in it for you? • Competitive Pay Rates, • Flexible Schedules, • Developmental Opportunities, • 401(k) Option with Employer Match, • Accrued Paid Time Off, • Full Time & Part Time Hours Are Available All Shift Managers are hired as "variable hour" employees. Hours are scheduled based on business needs, employee availability and performance. Requirements: Education and/or Work Experience Requirements: • Must be ServSafe certified, • Must have a clear understanding of all sanitation related issues and take all the necessary precautions to ensure that food preparation and handling are conducted based on the company’s standards and policies, • Proven success of building and cultivating strong positive working relationships Physical Requirements: • Ability to safely and successfully perform the essential job functions consistent with company policies and procedures, including meeting qualitative and/or quantitative productivity standards, • Must be able to lift and carry up to 40 lbs, • Regularly required to stand, walk, talk and hear. Frequently required to use hand to finger motions, handle or feel objects, reach with arms and hands, • Must be able to maintain balance to stand and walk for extended periods of time, up to 8 hours a day in environment with hazards including slippery (wet or icy) floors, sharp equipment, and waist level kitchen hazards including fryers and stove tops, • Ability to execute frequent repetitive physical motions such as walking, bending, reaching above head, reaching at waist level, reaching below waist, button pushing, for up to 8 hours a day, • Must be able to work in high stress, high temperature environments for up to 8 hours a day

Job Description Season from September 2026 to Feburary 28th, 2027 with potential Full-Time status after temporary assignment. Job Purpose: The Garde Manger prepares artistic displays and composes trays as well specification designed salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to designated preparation methods. The Garde Manger is the primary driver of culinary artistry, fresh ingredients, quality and finesse in culinary design and presentation. The Garde Manger manages challenges and designs solutions and innovative answers in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in displays and professionally composed dishes and displays. The Garde Manger is granted the authority to make final decisions to create culinary solutions following company procedures related to customer satisfaction, safety, and cost and answers to the General Manager. Responsibilities and Associated Duties: Under the direction of the General Manager, the Garde Manger’s primary responsibility is to innovative and artistic displays, spec-trays, quality salads, sandwiches, canapés, desserts, and sauces and any cold preparation. The Garde Manger prepares all displays and menu items according to Air Culinaire preparation methods, while maintaining Air Culinaire Standards. The Garde Manger is one of the leading culinary professionals in the ACW kitchen and will conduct himself or herself in the utmost professional manner whether they are directing prep cooks and fellow team members or working with external customers and peers. The Garde Manger is responsible to work with the Expo team and prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, and overall compliance with ACES specifications associated with all Air Culinaire client orders. The Garde Manger is responsible to verify that food quality and specifications match the kitchen issued specification in ACES. The Garde Manger is responsible for prioritizing food production orders, quality assurance, verifying the use of proper trays and packaging and the overall compliance with ACES specifications associated with all Air Culinaire specifications and ACES orders. • The Garde Manger is responsible to ensure food quality, use ACW specifications at all times and to ensure that the food matches the presentation provided in the specifications., • Additionally, the Garde Manger will participate in the process of training and directing Air Culinaire team members, take time to teach, train and audit all trays and displays to ensure food safety and HACCP compliance., • ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery., • They Garde Manger will act as a central monitor of quality and accuracy in all display and cold food production as well as provide direction and solutions in the event of situations arising that require immediate action., • The Garde Manger will follow all specifications, ACES order requirements, Allergen & special diet requests while using company procedures related to culinary quality, satisfaction, safety, and proper food cost., • Maintains a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, monitoring and journaling temp-logs and using gloves, and food safety tools and best practices when cooking and working in the kitchen., • Further responsibilities may include verifying that purchased ingredients are of required specification and that routine equipment cleaning and maintenance are carried out in their department., • The Garde Manger will maintain quality control and food-safety procedures of food products during production., • Dress professionally and within the guidelines of ACW procedures including the company approved uniform., • Assist with the ordering of all ingredients, packaging, and stocking of items in the kitchens while maintaining the shopping lists and tools and sanitizer stations in cold production of foods., • Work directly with the Chefs to ensure that ACW standards and procedures are accurately reflected in their day-to-day operations., • When called upon, the Garde Manger will safely operate company vehicles and drive in compliance with all local and federal laws and regulations to support operations., • The Garde Manger will cross-train to be able to prepare or produce hot food in the kitchen, or drive, as secondary duty when business is slow and staffing shortages occur., • The Garde Manger will carry company provided cellphone as directed by the GM and be responsible as secondary ACES coordinator to check and print cross-references, collect and process alcohol receipts and manage/coordinate fulfillment related items as per the General Manager's direction., • All other duties as assigned by the General Manager. Measures of Success: Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per-year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals: • Stellar Customer Service, • Integrity & Accountability, • Entrepreneurial Spirit, • Teamwork Commitment Knowledge, Experience and Skill Requirements: • High school diploma or its equivalent required, with experience in new culinary trends preferred., • Individual must have 2-3 years of experience in a kitchen environment within a catering or fine dining establishment., • Current Safe Food Handling Certificate preferred., • Demonstrated ability to take orders and follow through as well as work well with others in a team- driven, fast-paced environment is essential., • Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation. OPERATIONAL DEMANDS • The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job., • Flexibility to work weekends and holidays. LANGUAGE SKILLS • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHMATICAL SKILLS • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY • Ability to apply good judgment understanding to carry out instructions furnished in written, oral, or diagram form. PHYSICAL DEMANDS • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is regularly required to sit and talk or hear., • The employee frequently is required to use hands to handle, reach and carry with hands and arms., • The employee must lift and/or move up to 40 pounds. Benefits Package: • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2026 Benefits Guide, • Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide Final candidate for the position will be required the following: • Pre

About Waterworks When you see the world's most inspiring homes and hotels, you invariably find Waterworks in the mix. For over 40 years, our designs have elevated the bath and kitchen experience, with exquisite fittings, fixtures, hardware and more. We strive to be participants in exceptional design moments not just through our products, but through how our company name shows up in the world at large. What We Provide What gives us an edge over our competitors is our people. We work in a highly collaborative, creative environment that values each team member's contributions to our mission. We empower our associates with extensive training, career growth opportunities, competitive salaries, bonus potential and a comprehensive benefits package including medical/dental/vision, and 401k retirement savings plan. We offer a generous PTO program (vacation, personal and sick time) with additional perks like some summer half days and a volunteer day. The company observes at least 8 federal holidays throughout the calendar year plus a floating holiday that associates can use at their discretion. The Role As a Sales Consultant, you'll take ownership of your book of business, ensuring profitability and growth. In this role, you'll act as a trusted advisor to clients (architects, designers, and contractors) recommending tailored solutions with exceptional professionalism, service, and integrity. You will build strong, collaborative relationships that not only generate sales but also foster brand loyalty and future business. As a brand ambassador, you'll embody our values, embrace an entrepreneurial spirit and fearless sales execution. With a passion for the Waterworks brand, you'll confidently execute strategies that place our clients at the center of every interaction. This role is ideal for someone passionate about achieving sales goals and motivated by the opportunity to build lasting client relationships. Primary Responsibilities • Market Waterworks brand and products to your assigned Waterworks client list, and client leads provided by the company. Generally, all marketing is the to the trade., • Meet or exceed assigned marketing, quote, order and sales goals, • Cultivate and expand relationships with clients by deeply understanding their needs and presenting compelling solutions., • Actively pursue new clients through social media, networking, territory outreach, and leveraging existing contacts, • Develop and execute a marketing plan that generates leads, project quotes, and sales., • Meet with clients in their offices, virtually or in-showroom to confidently pitch Waterworks products to secure orders, • Manage all phases of client projects including initial meetings, product specification and selection, providing quote and pricing, following up to close sale and take payment, • Provide monthly/weekly updates to your manager: pipeline and project status, marketing activities using CRM, • Provide a superior client experience to enhance long-term relationships, brand loyalty, and increase market share, • Actively participate in industry and showroom events; i.e. networking events, CEU presentations, lunch and learns, etc., • Other projects and activities as needed to drive sales and/or grow market share Requirements • 3+ years of outside/inside sales and/or business development experience in the high-end, luxury brand environment, • Proven track record of consistently meeting or exceeding sales and marketing quotas and goals, • Success with developing new business, • Exceptional communications skills, both verbal and written, • Digitally savvy, • Ability to listen and translate client's needs into sales, • Strong persuasion, negotiation skills and the ability to influence others; close sales transactions/deals, • Self -motivated and possess the ability to manage multiple tasks and projects simultaneously, • Proficient in Microsoft Office Suite; CRM and other sales tracking tools, • Plumbing and/or tile industry experience preferred, • Ability to market outside of the showroom up to 50% of week $60,000 - $64,000 a year Compensation for this role is base salary plus a generous commission plan. Final offer amounts are determined by multiple factors including candidate experience and expertise and may vary from the amounts listed above. Our Values Be Authentic: Engage in real conversations. Communicate honestly with respect and professionalism. Raise The Bar: Share ideas to uphold our standard of excellence. Never settle for less than the best. Own It: Be responsible for your results. Empower yourself and others to step forward and lead. Partner For Perfection: Collaborate with peers and teammates to deliver superior service to our clients. Love What You Do & Do What You Love: Generate excitement and enthusiasm for our brand and company. Waterworks is committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role. Final offer amounts are determined by multiple factors including candidate experience and expertise and may vary from the amounts listed above. Waterworks is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. Waterworks may require physical requirements within its Showroom locations as follows: Ability to lift and mobilize small to medium items up to 25 lbs. while utilizing appropriate equipment and techniques. Ability to maneuver effectively around showroom floor, stock room and office. Position could entail periods of standing, twisting, stooping, kneeling, squatting, bending and climbing. Licensed to drive preferred. Ability to travel locally or out of state.

The Assistant Manager is responsible for managing the daily operations of our Moe's Southwest Grill. Enforce sanitary practices for food handling, general cleanliness and maintenance of exterior, kitchen and dining areas.

Job Description Sbarro 2860 Cumberland Mall, Suite #1326, Atlanta, GA 30339 Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary Reporting to the General Manager, the Team Leader opens the restaurant as business needs mandate and begins food preparation and production. Once the store opens, they provide front-line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. In addition, due to sales volume fluctuations in any given restaurant and the various station responsibilities, the Team Leader will be asked to assist in fulfilling other position duties. It is desirable that the Team Leader be cross-trained in each duty. Essential Duties & Responsibilities Opening Duties • Unlocks and opens the restaurant for daily operations., • Supervises other team members in readying the restaurant for daily operations including cleaning duties, food preparation and assembly until the opening Manager arrives. • The Team Leader does NOT handle cash or access funds in the safe. That responsibility is reserved for the Opening Manager. • Other duties as assigned. Server / Cashier • Must serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Receives payment for all transactions following prescribed methods and with prescribed standards for guest service. • Follows all required procedures outlined in Sbarro cash handling policy., • Demonstrates full working knowledge of Sbarro point-of-sale register system., • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established cost control systems, including employee food policy and waste guidelines., • Assists other team members when required., • Responsible for the proper use of gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Assists other team members when required., • Other duties as assigned Pizza Maker • Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Appropriately judges the volume of sales in relationship to pizza preparation and production., • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Assists other team members when required., • Other duties as assigned. Steam Cook / Prep • Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.). • Functions independently to prepare adequate product according to predetermined production schedules or requirements. • Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements. • Correctly rotates all new and prepared products in a FIFO (first-in, first-out) manner., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. Dishwasher • Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standards. • Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and procedures. • May be required to wash, clean and sanitize restaurant storage areas including walk-in freezers and refrigerator using prescribed methods and procedures. • Serves customers on an as needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standards. • Completes cleaning and stocking duties in accordance with appropriate operating procedures., • Assists other team members when required., • Other duties as assigned., • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Assists other team members when required., • Other duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions where accommodations do not present an undue hardship to the company.. • Ability to follow all health and safety laws, policies and procedures., • Ability to deliver food orders within specified time goals, • Prolonged periods of standing, walking, bending and stooping., • Able to lift 50 pounds., • Able to effectively and safely use kitchen knives., • Adequate command of English language including understanding, speaking, reading and writing., • Basic mathematical skills for accurate cash handling. Other Requirements • Outgoing, enthusiastic, willing to serve the public in a positive manner., • Able to arrive to work on time., • Able to work in a cooperative manner with the other team members and management staff., • Ability to handle stressful situations in a calm, pleasant attitude., • Ability to manage multiple tasks. Employment Standards • Must be at least 18 years of age and possess all documents and permits required by law., • Previous restaurant experience is helpful but not required ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job Description Are you ready to be part of a profitable restaurant company that invests in its team members, customers, and community? Are you a person that thrives in a past faced atmosphere and loves a challenge? Are you positive, enthusiastic, and comfortable with responsibility? If this sounds like you, we would love to have you as a part of our team at Mrs. Winner's Chicken and Biscuits. We are looking for a Manager who: Effectively leads the restaurant during a shift to ensure that excellent restaurant operations are consistently achieved Lead each shift by delegating duties, assigning specific tasks and ensuring team members are prepared for each day Responsible for the training and development of team members Contributes to a team environment by recognizing and reinforcing individual and team accomplishments Follow inventory control procedures and guidelines Balance Registers, Cashier Reports, and assist with Scheduling Assist the General Manager with Inventory Control Follow Mrs. Winner’s ® operational policy and procedures, including those for cash handling and safety/security, to ensure the safety of all teams members and guests during each shift Assist with labor management costs Acts with integrity, honesty and knowledge that promotes the culture of Mrs. Winner’s ® Must proficient in each area of the restaurant in order to help where ever needed Maintain cleanliness and organization throughout the restaurant and ensure proper set up and breakdown of the entire restaurant including dining room, restrooms, kitchen and prep areas Work as a team to prepare restaurant for each shift Ability to manage time effectively while meeting all job responsibilities Maintains a positive work environment for team members and guests during each shift Greet guest to make them feel welcome and comfortable Prepare food including chicken, sides, biscuits, and special orders Ensure that team members prepare food items according to Mrs. Winner’s ® standards of quality, consistency and timeliness Check food quality and food temperatures throughout the day to maintain company and HACCP rules and regulations Follow sanitation and safety procedures including knife handling and kitchen equipment Maintains regular and consistent attendance and punctuality KNOWLEDGE/SKILLS/REQUIREMENTS Excellent guest service skills required and have the ability to communicate efficiently and to help keep all team members informed Must be able to take direction and delegate responsibilities and work in a fast paced environment Team oriented, adaptable, dependable, and strong work ethic* Ability to work nights, weekend and holidays \nCompany Description Mrs. Winner's Chicken and Biscuits Mrs. Winner's Chicken and Biscuits