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Job Title: Sanitation Operations Manager Job Location: Minneapolis-USA-55450 Work Location Type: On-Site Salary Range: $75,615.05 - 94,518.82 Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights. As an Operations Manager, you will serve as a key leader responsible for ensuring our CSC operates at peak performance safely, efficiently, and on time. You’ll oversee the Sanitation department, lead large and diverse teams (including union environments), and turn strategy into execution in a time‑sensitive, customer‑critical operation. If you enjoy owning outcomes, developing leaders, and driving continuous improvement at scale, this role was built for you. • Strategically plan, organize, and manage a department with regards to daily hours, schedules, productivity, quality and safety., • Responsible for department costs to budget through effective manpower planning, scheduling and overtime usage, • Ensure compliance with customer specifications, quality standards, Food and Drug Administration (FDA), Hazard Analysis and Critical Control Points (HACCP), safety, health, environmental and other regulations, • Ensure on-time and accurate production in the preparation of food/equipment and catering of flights, • Investigate customer quality issues, develop and implement corrective actions, • Maintain an ongoing, positive and pro-active relationship with all internal and external customers, • Attend the daily operations briefing, • Ensure par levels of customer inventory and customer specific goods, • Provide data for the development of an annual business plan and budgeting for the department, • Ensure optimal deployment of human, technical and material resources in the department, • Initiate and control continuous optimization of processes, • Leadership, • Ensure that the area of responsibility is properly organized, staffed and directed, • Guide, motivate and develop the subordinate employees within the Human Resources Policy, • Participates in coaching the expanded Global Performance System (GPS) process, as well as additional career development activities to enhance the effectiveness and potential of the team, • Make the company's values and management principles live in the department(s), • Plan / Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations, • Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing, Employee Safety, • Bachelor’s degree or equivalent experience required, • In addition, three to five years of directly related experience required in a management role, • Experience in using and managing Variable Production Systems and schedules, • Strong presentation, communication, training and interpersonal skills, • Proven success in improving work processes and leading change in a complex, fast environment, • Excellent analytical and conceptual skills, • Demonstrable record of understanding and meeting customer expectations, • Proven track record of understanding the drivers of product and labor cost variances, • Good knowledge of Microsoft Office and Windows-based computer application SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Description Responsibilities: Food Preparation: Prepare and portion food items (e.g., chopping vegetables, preparing sauces, trimming meats) according to recipes and daily production needs. Cooking & Plating: Cook menu items on various stations (e.g., grill, fryer, sauté) to order, ensuring consistent quality, proper cooking temperatures, and attractive presentation. Station Management: Set up and stock your assigned station with all necessary ingredients, tools, and equipment before and during service. Quality Control: Monitor food quality and freshness, ensuring all dishes meet Stub & Herb's standards before being sent to the dining area. Cleanliness & Sanitation: Maintain a clean, organized, and sanitary workstation at all times, adhering to all food safety and hygiene regulations. Inventory & Stocking: Assist with receiving deliveries, proper storage, and rotation of food items to minimize waste. Report any shortages to the Kitchen Manager. Teamwork: Collaborate effectively with other kitchen staff (prep cooks, dishwashers) and front-of-house team members to ensure smooth service and timely delivery of orders. Adherence to Procedures: Follow all established kitchen procedures, safety guidelines, and company policies. Adaptability: Be prepared to assist with various kitchen tasks and stations as needed during peak times or to cover for other team members. Qualifications: Previous experience (1+ years preferred) as a Line Cook, Restaurant Cook, or Prep Cook in a fast-paced kitchen environment, ideally in a pub or casual dining setting. Strong knowledge of cooking methods, food preparation techniques, and kitchen equipment. Ability to work efficiently and accurately under pressure. Excellent time management and organizational skills. Understanding of food safety and sanitation regulations (Food Handler's Permit/Certification a plus). Ability to take direction and work effectively as part of a team. Strong communication skills. Ability to stand for extended periods, lift up to 50 lbs, and perform repetitive tasks. Flexibility to work varied shifts, including evenings, weekends, and some holidays.

Job Description Summary The On Call Cook works directly with the Kitchen Manager & Chef to ensure the shelter guests have access to high-quality, culturally affirming, and nutritious meals from a safe and well-managed kitchen. This role directly supervises volunteers in the kitchen on a daily basis, so strong communication and people skills are necessary. Simpson Housing recently moved into a new shelter facility allowing this role to utilize a brand-new, state-of-the-art kitchen facility. The position works closely with shelter staff and guests, volunteers, and works on the Business Operations team. The On Call Cook will be supervised by the Kitchen Manager and Chef and is a part-time position with potential for up to 10-15 hours per week. Shifts are weeknights from 4:00pm-8:00pm and weekends from 10:00am-8:00pm. This position may also cover the Kitchen Manager & Chef weekday shift during vacations and holidays as needed. APPLY HERE: https://simpsonhousingservices.bamboohr.com/careers/477 Responsibilities Meal Preparation and Cooking: • Prepare the evening and/or weekend meal from scratch following the plan and recipe as determined by the Kitchen Manager & Chef., • Exercise proper preparation and cooking procedures of all meals., • Ensure quality control, safety, sanitation, and cleanliness of the kitchen., • Maintain compliance with USDA Dietary Guidelines, minimize waste, and ensure proper storage and temperature control., • Assist Kitchen Manager & Chef with food inventory or other tasks as requested., • Communicate any allergens present in the meal to shelter guests and provide allergen-appropriate meals as required., • Maintain regular cleaning and sanitization of kitchen tools and surfaces and perform upkeep tasks as directed by the Kitchen Manager & Chef. Volunteer Supervision: • Supervise volunteers, ensuring proper safety protocols and use of kitchen equipment, while fostering understanding of Simpson’s mission and values., • Assess volunteer skills and assign simple tasks as appropriate., • Relate well with others through flexibility and effective, respectful communication to their supervisor, participants, staff, donors, volunteers, and community members. Commitment to antiracism, equity, and social justice: • Demonstrate a personal commitment to antiracism, diversity, equity, and inclusion., • Actively participate in related meetings, workshops, and trainings. Provide positive representation of SHS through public relations and networking: • Represent Simpson Housing through public speaking and community engagement., • Maintain strong relationships within the organization and with external partners. Job Requirements: • 1+ year cooking in a commercial kitchen., • Hands-on experience with industrial kitchen equipment and a willingness to learn new technologies and techniques., • Familiarity using Microsoft Outlook and Word with a willingness to learn new skills., • Adhere to standard framework of boundaries in all interactions with guests, donors, volunteers, staff, and public., • Must be organized and detail oriented with excellent time management skills, and the ability to work independently. Desired Qualifications: • Experience working in a non-profit organization., • Prior volunteer experience and/or experience working with volunteers., • Must be able to obtain ServSafe Food Handler Certification within 3 months if not current or already received. Essential Physical Functions: • Employee must be able to move about the community and public places (including stairs)., • The Cook must be able to lift items up to 30 pounds on a daily basis., • Must be able to stand and walk for extended periods of time. APPLY HERE: https://simpsonhousingservices.bamboohr.com/careers/477 Company DescriptionSimpson Housing Services began as an emergency overnight shelter at Simpson United Methodist Church in 1982. For four decades, we have been a leading nonprofit helping people experiencing homelessness. In response to unmet community needs, our key programs have grown to include the following: an extended-stay shelter; supportive housing programs for youth, single adults, and families; and developmental and educational services for children. We annually support 2,000 people experiencing and transitioning out of homelessness, including 300 families with 650 children. We were one of the first Minnesota organizations to use the nationally recognized Housing First model. Individuals and families are placed into housing immediately and then supported with identified services to help address barriers. We work across the metro area, partnering with property owners and developers to connect families and individuals to affordable, sustainable housing. The majority of our program participants live in scattered-site housing or individual apartments in market-rate apartment buildings, with the largest number of participants living in Hennepin County. Last year, we provided supportive services to over 1,600 people across all our programs.Simpson Housing Services began as an emergency overnight shelter at Simpson United Methodist Church in 1982. For four decades, we have been a leading nonprofit helping people experiencing homelessness. In response to unmet community needs, our key programs have grown to include the following: an extended-stay shelter; supportive housing programs for youth, single adults, and families; and developmental and educational services for children. We annually support 2,000 people experiencing and transitioning out of homelessness, including 300 families with 650 children.\r\n\r\nWe were one of the first Minnesota organizations to use the nationally recognized Housing First model. Individuals and families are placed into housing immediately and then supported with identified services to help address barriers. We work across the metro area, partnering with property owners and developers to connect families and individuals to affordable, sustainable housing. The majority of our program participants live in scattered-site housing or individual apartments in market-rate apartment buildings, with the largest number of participants living in Hennepin County. Last year, we provided supportive services to over 1,600 people across all our programs.

Job Description Job Summary Must be a multi-talented individual with a strong desire to assist the overall food-service operations. Prepare, season, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. Principle Duties and Responsibilities. • Prepare and cook food as the menu indicates; utilizing boiling, fryers, broiling, steaming or roasting of meat, poultry, seafood, fish, vegetables, salads, soups and gravies., • Prepare food; including washing, peeling and chopping., • Weigh, measure and mix ingredients according to recipes using various kitchen utensils and equipment., • Operate grinders, tenderizers, ranges, fryers, broilers, and toasters., • Disassemble, clean, and reassemble kitchen equipment., • Ensure all equipment used is well maintained, in good working order and to log any defects and report the kitchen manager., • Ensure that a good standard of hygiene of cleanliness is maintained throughout the kitchen, to meet the standards of MN Department of Health., • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving area to ensure safe and sanitary food-handling practices., • Carry out good food management, temperature control and HACCP documentation according to current Food Hygiene regulations!, • Monitor product use throughout the serving period to prevent overproduction or early depletion. Knowledge, Skill, & Abilities • 1-3 years of experience cooking in a professional kitchen., • Knowledge of standards of food preparations and serving, storage of food and kitchen procedures., • Good knife skills., • Professional communication skills required., • Ability to take direction., • Ability to work in a team environment., • Ability to work in a fast, efficiently and stay focused under pressure., • Ability to work weekends, holidays, mornings, and nights., • Ability to perform light physical tasks, exerting up to 25lbs of force on occasion.

Job DescriptionCompany Description At Link Snacks, we show up hungry, roll up our sleeves, plaid or otherwise, and dive straight into the hard work. We don’t hide from challenges; we hunt them down. We push harder, move faster, and take the kinds of big swings that built this business in the North Woods of Wisconsin four decades ago. We’re everyday people who deliver extraordinary results. Innovation, creativity, and urgency aren’t buzzwords, they’re expectations. And just like the real protein snacks we make across our global house of brands—Jack Link’s®, Lorissa’s Kitchen®, Golden Island®, BiFi®, and Peperami® and KOOEE!® to name a few—there’s nothing artificial about us. What you see is exactly what you get: humble, gritty, passionate people who show up every day ready to not just be a participate in the meat snack industry that the Link Family created, but to move faster, innovate harder and keep raising the bar so high, the rest of the world needs a ladder just to see it. Dominating this space across the world takes a team. A team that runs together, succeeds together, and celebrates together. A team that’s full of relentless energy and spirit that can only be fueled by one thing: a fist full of our delicious meat snacks. Real Meat Protein. Real People. Real Results. THAT is Link Snacks. Job Description JOB SUMMARY An experienced technical manager to lead our Development and Integration engineering team through an ambitious multi-year SAP transformation. This role combines hands-on technical leadership with platform governance—partnering with IT and business stakeholders to prioritize work, manage technical debt, and introduce modern SAP and integration capabilities that improve productivity and reliability. The position is responsible for driving S/4HANA development, BTP Integration Suite buildout, while also providing people leadership and capability governance for Data Engineering (SAP Datasphere) and Testing through domain leads. KEY RESPONSIBILITIES ABAP Development Leadership & Delivery • Own ABAP development standards, code review governance, and technical design approval to ensure secure, maintainable solutions., • Lead S/4HANA and BTP ABAP delivery (RAP/CAP) and Fiori extension work aligned to roadmap priorities., • Build application development practices that improve delivery quality, reuse, and Team Member productivity. Integration Engineering (PI/PO to BTP) & API Enablement • Own PI/PO to SAP BTP Integration Suite migration planning, delivery governance, and decommission sequencing., • Provide architectural direction for integration patterns and API-based connectivity across a hybrid ECC/S/4 landscape., • Support change and release processes for integrations (deployment standards, runbooks, and operational handoffs). Portfolio Governance & Technical Debt Remediation • Partner with IT leadership and business stakeholders on prioritization, ensuring capacity is aligned to transformation milestones and operational needs., • Work with stakeholders to measure and prioritize technical debt remediation (custom ABAP reduction, integration simplification, Data modernization)., • Explore emerging SAP/BTP capabilities and industry trends; recommend solutions that improve stability, performance, and business value. Data Engineering (SAP Datasphere) Capability Management • Provide people leadership and delivery oversight to Data Engineering Lead, including intake, prioritization, capacity planning, and execution governance., • Establish and govern SAP Datasphere platform practices and standards (modeling patterns, naming conventions, performance guidance, transport/release approach, and documentation)., • Ensure the team delivers reliable, secure, and auditable data products and pipelines from SAP and non-SAP sources, partner with security and data governance stakeholders on access, retention, and compliance expectations., • Define and monitor operational and quality metrics for data products (freshness, data quality, lineage completeness, incident trends) and drive continuous improvement through the team. Testing & Quality Engineering Capability Management • Lead the Testing capability across SAP delivery through the Testing Lead, including test strategy, planning standards, defect triage governance, and release readiness reporting., • Define and govern test standards and tooling (regression approach, test data management, automation strategy) to improve coverage, consistency, and cycle time., • Ensure stakeholder alignment and readiness for UAT and cutover validation (environment readiness, entry/exit criteria, and sign-off coordination)., • Own quality metrics and continuous improvement (defect leakage, escaped defects, automation rate, post-release stability) and ensure lessons learned are incorporated into delivery practices. People Leadership & Vendor Management • Lead and develop domain leads across ABAP Development, Integration Platform, Data Engineering, and Testing; manage performance, coaching, and succession planning., • Manage third-party provider performance for development and integration services; hold partners accountable for quality and delivery outcomes., • Participate in vendor/contract decision support by providing in put on scope, standards, and delivery expectations., • Perform other duties and responsibilities as assigned. WORK ENVIRONMENT The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is an office setting with varying degrees of temperature and noise levels. The vast amount of work is conducted in a climate-controlled office. Travel may be required. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an Team Member to be successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the Team Member is regularly required to sit, use hands and fingers, handle, or feel and talk or hear. The Team Member is occasionally required to stand, walk, and reach with hands and arms. The Team Member must occasionally lift and/or more up to 25 pounds. Specific vision abilities required by this job include close vision. Qualifications Required Qualifications: • Bachelor’s degree or equivalent years of working experience, • 10 + years of SAP technical experience, • Hands-on experience with ABAP development and SAP integration, • Minimum 2 full-cycle S/4HANA implementation (brownfield or greenfield) in a technical leadership capacity., • 5 + years of people management experience leading multi-discipline SAP technical teams., • Experience governing an AMS or SI partner relationship, including quality standards and SLA accountability., • Proven ability to manage delivery in a hybrid landscape where legacy and modern platforms coexist., • Strong stakeholder management and relationship-building skills across IT leadership and business partners., • Excellent written and verbal communication skills; ability to communicate technical information to non-technical audiences., • Proven ability to manage delivery in a hybrid landscape where legacy and modern platforms coexist., • Active BTP certifications or formal SAP training in Integration Suite, CAP, or Datasphere preferred., • Exposure to SAP GRC or security architecture considerations in S/4 implementations preferred., • CPB, Food & Beverage, or Manufacturing industry SAP experience preferred. Preferred Qualifications: • Solid working knowledge of SAP BTP (e.g., Integration Suite, Build/CAP framework, and/or Datasphere), • Experience with IBP technical architecture of APO-to-IBP migration preferred Additional Information The salary range for this role is is $160,000 - $185,000 (Annually). Actual salaries will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off. EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER: Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law. E-VERIFY: Jack Link’s is a participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For information about the E-Verify program, please visit: http://www.uscis.gov/e-verify/employees All your information will be kept confidential according to EEO guidelines. Disclaimer: This job description is intended to generally describe the nature and level of work to be performed by employees in this position. It is not intended to be construed as an exhaustive list of all responsibilities and skills required of employees performing this role.

Job Description Mobile Operations Lead - Pizzeria Lola Location: Minneapolis, MN Status: Full-Time Starting Wage: $16.37 - $20/hr plus tips (average an additional $20-$30/hr during peak service) Benefits Package Includes: ICHRA Medical Insurance, Dental Insurance, Vision Insurance Health Savings Account, Flexible Spending Account Employee Assistance Plan Paid Time Off + Floating Holiday Pay 401K retirement plan with 4% employer match subject to eligibility About Pizzeria Lola Pizzeria Lola is the flagship restaurant for James Beard award winning Chef Ann Kim. We are committed to crafting crave able experiences for every guest that walks through our doors, and in this case, for every guest at Pizzeria Lola’s Trailer at Indeed Brewing. Our dedication to delivering the highest quality product extends to every aspect of our operations, including mobile operations. We are committed to providing a work environment that is supportive, inclusive, and committed to your growth and wellbeing. About Pizzeria Lola’s Trailer @ Indeed Open 7 days a week Hours of operation: Mon-Thurs: 3-9pm Friday: 3-10pm Sat: 12-10pm Sun: 12-9pm QR code ordering system for brewery guests (no cash) Accepts third-party delivery Limited menu of Lola’s classic pizzas Job Summary The Pizzeria Lola Mobile Operations Lead is a non-exempt, non-statutory, entry-level hourly leadership position. They support Pizzeria Lola’s Culinary team by leading the daily operations of our wood-fired Pizza Trailer located at Indeed Brewing Company in Northeast Minneapolis. Core Competencies Hospitality Excellence- Provide guests with hospitality consistent with Pizzeria Lola’s vision and values. Food Preparation - Execute menu items consistently and efficiently while upholding food quality standards. Team Leadership: Train, mentor, and lead an engaged, high-performing team as both a leader and an active member of the team. Kitchen Operations - Maintain a safe, clean, and efficient work environment through organization systems, adherence to food safety regulations, and constructive accountability. Core Responsibilities (including but not limited to) Lead operations at the Pizzeria Lola food trailer, including opening and closing, ordering, service execution, and basic trailer maintenance. Complete daily shift report and temperature logs as directed by Pizzeria Lola Culinary Team Fulfill “dine-in” guest orders (guest order via qr code) as well as third-party delivery. Facilitate proactive daily ordering from commissary for next-day product delivery Facilitate excellent guest experience Execute the Pizza Trailer menu to Pizzeria Lola’s specifications and standards. Facilitate catering events in The OxTaproom in conjunction with the Executive Chef and/or other members of the Pizzeria Lola leadership team Maintain a positive and professional relationship with the Indeed Brewing staff and management team Qualifications Must be available Thursday - Monday for primarily PM shifts At least 2 years experience in a fast-paced food service environment Leadership experience preferred Conversational English necessary in order to communicate with guests Conversational Spanish to communicate with team members Working knowledge of Google Suite (ability to fill out daily spreadsheets) Basic understanding of POS system (Toast) Wood-fired pizza experience is a huge plus Counter service and/or guest-facing service experience preferred ServSafe or Certified Food Protection Manager not required, but preferred You’re a good candidate for this position if… You have a good understanding of pizza dough management You have wood-fired oven and/or pizza experience You’ve developed strong interpersonal skills

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development SUMMARY OF POSITION Manages bar operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and quality work environment. REPORTING RELATIONSHIPS Reports: Directly to General Manager Internal: Extensive contacts with all levels of store personnel as well as all home office departments. External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools. LEADERSHIP ABILITIES • Demonstrates principles actions, uses sound judgment and follow through on commitments., • Anticipates problems and issues and makes timely and sound decisions., • Demonstrates a passion and working knowledge of food, liquor, beer and wine., • Leads by example and maintains a guest first focus., • Sets and shares goals with team, monitors and tracks progress of goals., • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement., • Clarifies roles, responsibilities, priorities and expectations., • Practices responsible beverage service with all guests- verify their age.POSITION ACTIVITIES AND TASKS, • Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees., • Ensures that all alcoholic sand nonalcoholic items are prepared, portioned and presented properly in a clean, safe and sanitary manner, according to all established procedures, performance standards, and local health department regulations., • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant., • Ensures that inventory levels for the bar is properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application., • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Conducts employee activities to include staffing, training and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling., • Accountable for accurate financial data to include: payroll, restaurant supplies, bar inventories, productivity food costs, and operating expenses., • Attends unit management meetings and regional bar manager meetings; makes presentations as requested., • Responsible for meeting established objectives during periods of his/her or Key hourlys supervision., • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction., • Responsible for all communications with regard to system breakdowns and deficiencies., • Ensures the thorough training and development of Key Hourly and other non-exempt personnel supervised, and the documentation thereof.PHYSICAL REQUIREMENTS/ENVIROMENT/WORKING CONDITIONS, • Extensive standing and walking for up to 8 hours, • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 12 - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30 wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds, • Exposure to dish and cleaning chemicals EDUCATION LEVEL REQUIRED High school diploma; some college or degree preferred. EXPERIENCE REQUIRED Two years previous managerial experience; preferably in the food/bar services industry. Disclaimer This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Job DescriptionDescription: TITLE: Sous Chef DEPARTMENT: Kitchen REPORTS TO: Executive Chef JOB SUMMARY Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. ESSENTIAL FUNCTIONS • Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items., • Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items., • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line., • Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations., • Adhere to control procedures for cost and quality. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: • Supervise daily cleaning of walk-in and reach-in boxes for safety reasons., • Maintain vacation schedule for proper staffing., • Report any equipment in need of repair to chef and engineering for service., • Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings. Requirements: SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to speak, read, write and understand the primary language(s) used in the workplace., • Requires good communication skills, both verbal and written., • Must possess basic computer skills., • Thorough working knowledge of hot and cold food preparation., • Good working knowledge of accepted sanitation standards and applicable health codes., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. PHYSICAL DEMANDS • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°ree;F) and kitchens (+110°ree;F), possibly for one hour or more., • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings., • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level., • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis., • Must be able to lift up to 30 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally., • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates., • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment., • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. AVAILABILITY This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Health insurance, • Paid time off, • Training & development Job Summary: The Director of Operation at Chick-fil-A Woodbury is responsible for overseeing operational efficiency and driving continuous improvement within the business. This individual will guide and develop a high-performing team, ensuring alignment with organizational goals and vision. The role requires strategic leadership, with a focus on performance metrics, systems optimization, and employee development. The Director of Operations will report directly to the General Manager. Key Responsibilities: Lead weekly team huddles and reporting sessions to track and achieve scorecard goals. • Oversee the day-to-day operations, including but not limited to:, • Attendance management (e.g., call-outs and time punch issues), • Drive-thru performance and analytics, • Cash flow management, • Labor and productivity optimization, • Kitchen operations, staffing, and food safety, • Coordinate marketing events and evaluate their impact on operations., • Manage scheduling and inventory ordering processes., • Maintain and monitor Personal Development Plans for team members., • Ensure adherence to safety, food safety, and quality standards., • Maintain top-tier customer experience metrics (CEMs) and monitor daily performance updates., • Collaborate effectively with the General Manager to communicate business health and implement improvements.Expected Results:, • Achieve top 20% performance in CEM scores., • Maintain Drive-thru stats with a minimum of 80% SOS., • Achieve an overall satisfaction score greater than 80%., • Ensure labor costs are between 21.5%-23% with productivity of $88-$93/hr., • Stay within the top 33% for labor hours.Desired Characteristics:, • Drive and ownership mentality, • Self-motivation and initiative, • Strong servant leadership approach, • Effective communication and follow-throughBenefits:, • Health Benefits (Full-time), • 401k Retirement Plan + Employer Match, • Paid Time Off (Full-Time), • Sundays Off, • Positive Work Environment, • Food Discounts, • Scholarship Opportunities, • Career advancement opportunities through the Leadership Development Program

Job Description Why New Perspective Senior Living? A career with a purpose starts here! This is an exciting time to join New Perspective. We are a growing company serving over 4,000 seniors today with a goal of reaching 10,000. Our growth is creating energy, excitement, and the opportunity to make a difference in the lives of others. We have a culture of servant leadership and collaboration that supports each team member’s personal and professional development. At New Perspective you’re not just an employee, you are a valued member of our team. When you join our team, you’ll gain: • Referral Bonus – Earn a bonus each time we hire a new team member referred by you., • Flexible Scheduling – Partner with your manager to create your ideal schedule., • Full-time or Part-time – What works best for you? We want to make it happen!, • Tuition Assistance – We invest in our team members’ development to promote within. Share your career goals with us!, • Leadership Support – We will give you the resources, training, and guidance to be successful in your current and future roles. Your success is our success!, • Collaborative & Inclusive Work Culture – We value all of our team members’ experiences and backgrounds, and we continue to build dynamic teams. We’re committed to listening to team members’ ideas in order to make some of the best improvements., • Positive Impacts – You’ll make a difference by helping seniors live life on purpose! Position Summary As the Kitchen Coordinator, you will provide an exceptional dining experience by assisting with running an organized kitchen, cooking from scratch, and training/mentoring team members. Job Type • Full-time Wage • Starting at $20 per hour Responsibilities • Follows all menu items and standardized recipes., • Executes daily, weekly, monthly tasks sheets., • Maintains quality and timeliness of food preparation throughout the shift., • Cleans and maintains all kitchen equipment and report any faulty or broken equipment., • Trains new team members, • Manages Inventory, • Places orders in the absence of the Culinary Services Director, • Creates schedule in the absence of the Culinary Services Director, • Delivers excellent hospitality and customer services to residents, families, and visitors and family members in a kind, respectful and effective way. Qualifications • Certification for position as required by the State if required. i.e.: food sanitation., • High School diploma / GED, or as required by state regulations., • Ability to work a flexible schedule, including weekends and holidays. Team Member Benefits & Perks* • Medical, Dental, & Vision Insurance, • 401(k) with Company Match!, • Paid Time Off and Holidays, • Company-Paid Basic Life Insurance, • Voluntary Short-Term Disability, • Company-Paid Long-Term Disability, • Health Reimbursement Account/Health Savings Account, • Flexible Spending Accounts, • Education assistance - up to $5,000 per calendar year!, • Leadership Development & Career Advancement, • Real-time Access to Earned Wages, • Referral Bonuses, • Employee Assistance Program *Benefits vary by full-time, part-time, and PRN status. Our Hiring Process is Quick and Easy! Step 1: Application (5-10 minutes) Apply for the position that matches your interest and let us know the best way to contact you. Step 2: Phone Screening (20 minutes) These quick introductions help us to learn more about your career goals and see if New Perspective is a good fit. Step 3: In-Person Interview (45 minutes) We want to learn more about you! We want to hear about your past experience and your future goals. You’ll also have the opportunity to ask us questions, tour our community, and meet some of the team. Step 4: Job Offer If the role and community seem like a good fit, we’ll reach out with a job offer. Job offers may even be made at the time of your interview! New Perspective is an Equal Opportunity Employer. Culinary lead lead line cook lead cook chef kitchen lead kitchen manager kitchen supervisor prep cook food service senior living

Job Description About Us: At Hotel Indigo Minneapolis, we pride ourselves on offering an exceptional dining experience that reflects our commitment to quality and creativity. Our Star Bar & Bistro restaurant features a diverse menu that showcases the best of local ingredients, and we are looking for a talented Sous Chef to join our team. Position Overview: As our Sous Chef, you will play a key role in the daily operations of the kitchen, working closely with the Executive Chef to deliver outstanding dishes and maintain high standards of food quality and presentation. This is a fantastic opportunity for an enthusiastic culinary professional ready to take the next step in their career. Duties & Responsibilities: General • Has the innate desire to work as a team member in a fun-filled environment, constantly striving to deliver the best tasting food to our guests consistently., • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Knows and complies consistently with food quality and sanitation standards., • Takes a leadership role in cultivating a ‘Say No More’ guest service attitude among the team members., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Perform other duties as instructed by the Owners or General Manager. Food and Beverage Management • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards., • Prepare all recipes according to the ingredients, methods and procedures contained in the recipes, • Responsible for inventory, ordering, and receiving of food, beverage, disposables, kitchen supplies and janitorial supplies., • Monitors inventory levels, pricing and waste of food, beverage, disposable and kitchen supplies to conform to prescribed cost-of-goods levels., • Insures the safe and proper handling, holding and storage of all foods according to sanitation guidelines., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Use the prep lists to determine the amount of product to reach prep levels. Facility • Maintains an orderly, clean and sanitary kitchen facility at all times., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Completes a daily temperature log of all coolers in the facility., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Understand the ‘clean as you go’ theory. Staffing • Hires and Maintains functional workforce to both meet the demands of the operation and conform to prescribed labor cost levels, • Understands and promotes a positive workplace environment., • Continually coaches and develops staff to achieve company objectives in sales, service, quality of product, appearance of facility and sanitation and cleanliness., • Able to train any employee the proper presentation, make up technique, preparation method and desired flavor of all items on the menu., • Attends all scheduled employee meetings and brings suggestions for improvement. Qualifications: • Enjoys and maintains a high quality of life, has a willingness to learn, makes friends easily and contributes to a winning restaurant environment., • Certified Food Manager in accordance with MN Dept of Health, • Have knowledge of service and food and beverage, generally involving at least three years of back-of-house operations positions., • Possess basic computer skills and have the ability to calculate figures and amounts such as weights and measures, discounts, sales tax, cost percentages, and cash register balancing., • General knowledge of computers including word processing, scheduling, spreadsheet applications and POS System., • Ability to read, speak, and understand English., • Ability to write routine reports and correspondence., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to speak effectively to groups, guests, children of all ages, team members, and managers of the organization. Job Type: Full-time Benefits: • Dental insurance, • Health insurance, • Paid time off, • Vision insurance Experience: • Culinary experience: 2 years (Required) Work Location: In person

Job Description Founded in 2018 by industry pros, Puttshack is a leading social entertainment concept, reimagining the traditional mini golf and dining experience. With its welcoming, high-energy environment, tech-infused mini golf and delicious menu packed with familiar favorites and exceptional cocktails, Puttshack is the perfect place for any gathering. Rooted in innovation and built for connection, our goal is to bring a sense of belonging to our associates and guests alike. Working at Puttshack: At Puttshack, we take fun to the next level. With over 20 venues globally and counting, we’re a fast-growing team of talented, hands-on go-getters who take pride in the work we do – and have a blast doing it. If you’re a mover and shaker who sets the bar high and loves the thrill of building something amazing, you’ll fit right in. We’re always on the lookout for the best people to join our growth journey. If you’re inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Position Overview: Reporting into Director of Operations, the Hospitality Manager will help oversee a multi faceted high-volume full-service restaurant/venue with a game component. Hospitality Managers are responsible for executing exceptional operations during shift execution, from the food we serve to the Guest service we provide in our venue. Manage hourly team members and provide them with leadership and development, while partnering closely with the Director of Operations and Assistant Director of Operations to achieve venue goals and business objectives. Position Responsibilities may include, but not limited to: Operational Leadership: • Oversee 1-2 areas of the venue operations including service, bar, reception, game & tech., • Uphold company policies, processes, procedures, and standards to adhere to compliance and business objectives; inspires others to the do the same., • Effectively operate computer systems including a POS System, Online Team Member Scheduler., • Manages controllable expenses for their area of responsibility, • Ensure all side work is appropriately assigned and completed, • Ensure collaboration between kitchen and front of house operations Team Development and Management: • Participate in hiring, training, and developing hourly associates, • Create, maintain and update associate schedules using weekly and daily forecasts., • Conducts/leads pre-shift meetings to provide daily focus and provide continuous coaching and direction to hourly staff, • Drive accountability and consistency by providing constructive coaching and feedback. Guest Experience: • Manages Guest Service issues professionally and with a guest centric mindset, • Champion the Puttshack brand by ensuring a consistent and exceptional guest experience Compliance and Safety: • Maintain a safe, secure and healthy work environment and food safety, • Ensure proper safety protocols to minimize risk and ensure a safe environment for guests and associates. Required Skills and Experience: • Minimum of 2 years of experience as a manager in a full-service restaurant; experience within a high-volume food & beverage, hospitality, and/or social entertainment venue, • Results driven; ability to lead/coach team to achieve business objectives/goals, • Strong communication skills with the ability to resolve conflict and provide direction to your teams, • Demonstrates financial acumen, strong understanding of restaurant operations, • Tech savvy and willingness to learn new systems and tools., • Flexible availability to work evenings, weekends, and holidays, • This position must pass a post-offer background check Preferred Skills and Experience: • Preferred certifications including ServSafe and state/local licensing requirements, • Hospitality Degree preferred Physical Requirements: • Physical activities on a continuous basis for up to 10 hours, including standing, walking, bending, sitting, and occasional lifting up to 40 lbs. may be required., • The venue may include slick surfaces, stairs, narrow spaces, and navigating complex areas., • The noise level in the work environment is typically moderate to high., • Frequent use of telephone/video conferencing, and usage of a computer and keyboard to communicate through written means., • The physical demands described above are representative of those that must be met by an associate to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and responsibilities. Benefits: We have a guest service mindset and treat our associates the same way, offering our full-time, eligible associates: • Health/dental/vision coverage options, • 401(k) matching, • Company paid Life and AD&D Insurance, • Voluntary short term and long term Disability Insurance, • Generous PTO, including paid parental leave, • Associate discounts (FREE mini golf!), • Pet Insurance, • Flex Spending Accounts, • …and more! Puttshack USA is proud to be an Equal Opportunity Employer. All applicants will be considered without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Job DescriptionCompany Description At Link Snacks, we show up hungry, roll up our sleeves, plaid or otherwise, and dive straight into the hard work. We don’t hide from challenges; we hunt them down. We push harder, move faster, and take the kinds of big swings that built this business in the North Woods of Wisconsin four decades ago. We’re everyday people who deliver extraordinary results. Innovation, creativity, and urgency aren’t buzzwords, they’re expectations. And just like the real protein snacks we make across our global house of brands—Jack Link’s®, Lorissa’s Kitchen®, Golden Island®, BiFi®, and Peperami® and KOOEE!® to name a few—there’s nothing artificial about us. What you see is exactly what you get: humble, gritty, passionate people who show up every day ready to not just be a participate in the meat snack industry that the Link Family created, but to move faster, innovate harder and keep raising the bar so high, the rest of the world needs a ladder just to see it. Dominating this space across the world takes a team. A team that runs together, succeeds together, and celebrates together. A team that’s full of relentless energy and spirit that can only be fueled by one thing: a fist full of our delicious meat snacks. Real Meat Protein. Real People. Real Results. THAT is Link Snacks. Job Description The Business Process Owner & Manager – Food Safety & Quality (FSQ) Management Systems is accountable for end-to-end FSQ business processes, outcomes, and compliance enabled by digital systems across Jack Link’s manufacturing and support operations. In addition to owning FSQ process standards and performance, this role leads and develops a team responsible for FSQ process execution, enablement, and continuous improvement. The role provides clear direction, prioritization, and coaching to ensure consistent adoption of standard processes across plants. This role partners closely with IT Business Relationship Managers (BRMs), Enterprise Architecture, Analytics, and Delivery teams to ensure business requirements are translated into scalable and compliant technology solutions. Key Accountabilities Business Process Ownership & Governance • Own the end-to-end FSQ business processes supported by SAP S/4HANA, PLM, MES, and electronic FSQ systems, • Define process standards, controls, variants, and success metrics for FSQ operations across manufacturing sites, • Ensure FSQ processes consistently meet USDA, FDA, SQF, and BRC compliance requirements, • Establish and maintain process KPIs, adoption metrics, and value realization tracking, • Act as the business signatory for FSQ process design and validation decisions People Leadership & Direction • Lead, coach, and develop a team responsible for FSQ process enablement and execution, • Set clear priorities, objectives, and expectations aligned to FSQ and enterprise goals, • Provide ongoing direction, mentoring, and performance feedback to team members, • Build team capability in:, • FSQ process excellence, • Digital enablement and data-driven decision making, • Cross-plant standardization and adoption, • Foster a culture of continuous improvement, accountability, and compliance discipline Business Requirements & IT Partnership • Engage FSQ stakeholders in the Support Center and manufacturing sites to understand business needs, outcomes, and constraints, • Translate business needs into clear, well-documented functional business requirements and use cases, • Partner with IT BRMs to support demand intake, prioritization, and sequencing, • Collaborate with IT delivery teams during solution design and testing to validate process fit, not technical design, • Provide business input to evaluate solution options and tradeoffs presented by IT, • Explicit Boundary: This role does not perform solution architecture, system design, configuration, or vendor selection FSQ Process Optimization & Enablement • Map current-state FSQ workflows and identify opportunities to:, • Eliminate paper-based processes, • Reduce redundant data entry, • Improve data quality, availability, and timeliness, • Define where and how FSQ data should be captured from a business process perspective, • Partner with IT to enable workflow automation, system notifications, and reporting aligned to FSQ requirements SAP S/4HANA Quality Management (QM) & Integrated Processes • Represent FSQ business process interests in SAP S/4HANA design forums, • Define FSQ process requirements related to:, • Inspection plans and quality checks, • Batch management and traceability, • Product hold, release, and disposition workflows, • Partner with IT and data governance teams on master data standards (e.g., specifications, shelf life, inspection limits), • Validate that SAP-enabled processes integrate effectively with production, procurement, and warehouse operations Product Lifecycle Management (PLM) • Provide business process direction for PLM capabilities supporting FSQ, including:, • Specifications and formulations, • Labeling and compliance data, • Approval workflows, • Partner with IT and PLM product owners to ensure end-to-end data flow across the product lifecycle, • Support and guide FSQ team members responsible for PLM process execution Electronic Forms & Process Enablement • Define business requirements for electronic FSQ forms and workflows supporting activities such as:, • Sanitation inspections, • Environmental monitoring, • Temperature and chemistry checks, • Packaging integrity verification, • Partner with IT to ensure digital enablement aligns to process efficiency, compliance, and usability Reporting, Insights & Performance Management • Define FSQ reporting and analytics requirements in partnership with IT and Analytics teams, • Validate dashboards and reports that support:, • FSQ KPIs, • Program compliance metrics, • Non-conformance and CAPA trends, • Audit readiness and traceability insights, • Use insights to drive continuous process improvement and risk reduction Change Enablement & Capability Building • Provide process guidance, training, and adoption support to FSQ teams across manufacturing sites, • Support continuous improvement by reinforcing standard processes and best practices, • Partner with site leadership to ensure consistent execution and accountabilityQualifications Required Education: • Bachelor’s degree in Supply Chain, Food Science, Quality, Information Systems, or a related field, or equivalent experience Required Experience: • 7+ years of experience in Food Safety, Quality, or Manufacturing Operations, • Demonstrated experience owning or leading business processes in regulated food manufacturing environments, • Strong working knowledge of FSQ-related systems, such as:, • SAP S/4HANA Quality Management, • Electronic FSQ platforms (e.g., SafetyChain, RedZone, Pillir, similar), • Proven experience with:, • FSQ compliance programs, • Audit preparation and execution, • Batch traceability and non-conformance management, • Strong analytical, communication, and stakeholder-engagement skills, • Experience partnering with IT teams on large-scale system initiatives Preferred: • SAP or Six Sigma certification, • Experience operating in multi-plant manufacturing environments Additional Information The pay range for this role is $95,000 – $120,000 (Annual). Actual wage will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to be 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, use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to stand, walk and reach with hands and arms. The employee must occasionally lift and/or more up to 25 pounds. Specific vision abilities required by this job include close vision. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is a plant/office setting with varying degrees of temperatures and noise levels. Exposure to manufacturing equipment movement and wet/slippery floors. However, the vast amount of work is conducted in a climate-controlled office. Travel may be required. EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER: Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law. E-VERIFY: Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For information about the E-Verify program, please visit: http://www.uscis.gov/e-verify/employees All your information will be kept confidential according to EEO guidelines.

Job Description If you’re looking for part-time hours and have experience supervising in a food service setting, this is a great opportunity to step into a leadership role supporting school kitchens across the district. Indrotec is seeking a Part-Time Nutrition Services Supervisor III (Float) to provide daily leadership and oversight of kitchen operations, including food preparation, meal service, ordering and receiving, sanitation, and staff supervision. This role is ideal for someone who enjoys variety, thrives in a fast-paced environment, and has strong food service leadership experience. Duties and Responsibilties • Direct and supervise the work of Nutrition Services staff across multiple school locations, • Coordinate preparation and service of breakfast and lunch items to meet student dietary needs, • Ensure meals are wholesome, appealing, properly portioned, and served in a sanitary manner, • Set up food counters and serving areas to support efficient and attractive meal service, • Order food and supplies from multiple vendors and the production kitchen, • Inspect deliveries to confirm correct items and quantities, • Support routine catering requests and ensure orders are accurate and timely, • Prepare bank deposits and related reports; act as cashier as needed, • Maintain high standards of cleanliness and food safety for staff, equipment, and workspaces, • Operate institutional kitchen equipment and ensure it is used safely Supervision Exercised: • Provides direct technical and administrative supervision over multiple Nutrition Services Assistants and/or Helpers. Minimum Qualifications • Associate degree in culinary arts, dietetics, or a related field, • Two years of college coursework in nutrition or a related field, • Two years of supervisory experience in food preparation in a school cafeteria, restaurant, or similar food service environment, • High school diploma or GED and four years of supervisory experience in food preparation in a school cafeteria, restaurant, or similar food service environment Certification Requirement • Minnesota Department of Health Food Manager Certification is required within 3 months of appointment. Knowledge, Skills & Abilities • Strong knowledge of food safety and safe food storage practices, • Working knowledge of basic nutrition and how preparation impacts nutritional value, • Ability to prepare foods for serving and support staff as needed, • Ability to operate and maintain institutional kitchen equipment, • Ability to manage cash handling, daily sales, and reporting, • Ability to multitask under tight time limits, • Strong math skills for ordering, portions, and reporting, • Ability to communicate firmly and courteously with staff and cafeteria patrons, • Ability to plan, direct, and evaluate the work of others Benefits • Health care insurance benefits available first of the month following 60 days of employment. Thirty (30) hours worked per week must be averaged in order to maintain coverage. 401k enrollment is available per the Secure Act guidelines. Earned Sick and Safe time is accrued and can be used per the State of MN guidelines.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Performs other duties as assigned by a supervisor. Education/Experience: • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Performs other duties as assigned by a supervisor. Education/Experience: • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionSUMMARY OF POSITION Provides friendly and efficient service in a timely manner to guests according to company policies, procedures, programs and performance standards. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Manager on Duty. Job usually performed during high volume times to assist Servers. POSITION ACTIVITIES AND TASKS Expediting • Reports to work well-groomed, in clean and proper uniform and at all times practices good personal hygiene., • Using acquired menu and recipe service knowledge, serves high quality food., • Checks all orders to ensure they are complete, prepared as ordered, portioned correctly and attractive in appearance., • Attends to any additional guests needs or requests, • Assists servers with running food or delegating to other servers to run food.House Keeping, • Maintains cleanliness of his/ her stations and expo area., • Performs side work during shift downtime including but not limited to; rolling silverware, restocking, cleaning works stations., • Sweeps Expo area throughout the shift., • Clean as you go done throughout the shiftAssists Team Members, • Helps maintain cleanliness throughout the restaurant., • Executes the service cycle and team responsibilities at all times. Ensures 100% guest satisfaction on every visit., • Ensures no guest leaves the restaurant unhappy. Utilize our service recovery policy and involve the manager if necessary. Always strive for 100% guest satisfaction., • Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc., • Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration.PHYSICAL REQUIREMENTS/ENVIROMENT/WORKING CONDITIONS, • Extensive standing and walking for up to 8 hours, • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 12 - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30 wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds, • Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training. EXPERIENCE REQUIRED: None Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Job DescriptionPosition Description: Job Title: Kitchen Manager/Sous Chef Location: Rosalia NEReports to: Chef de Cuisine Salary Range: $50,000 - $70,000 per year This role reports to the Chef de Cuisine and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. Responsibilities: Overseeing all prep cooks, line cooks, and dishwashers of restaurant Coordinate cooks, and all staff to ensure the highest quality of food and service Support other management and kitchen team members with daily tasks to ensure readiness for service Support kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours. Menu Management: Ability to train and execute menu changes, with approval of Culinary Director Execute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create station maps, prep lists and training guides and standards when menu items changes Administrative: Assisting restaurant is maintaining food cost, proper parts and labor costs Assist in continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Assist in executing hiring and staffing Execute Disciplinary actions when and if needed, including and not limited to Verbal, written and final warnings; termination Assist in executing requisition and purchase of necessary supplies Execute all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Assist in all ordering or product and communication with vendors Lead and/or attend weekly management meetings with restaurant managers Training: Training staff to execute new menu items Coaching and training BOH staff with proper recipes Manage training of all BOH staff members Facilitate in the moment coaching and corrections when mistakes are made Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold cooks accountable for maintenance of all kitchen equipment and facilities Hold cooks accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level Ensure kitchen teams are compliant with health codes Maintenance of trash enclosure and enforcement of proper waste disposal Active monitoring of FOG not going down drains Minimum qualifications: 5 years of experience in a BOH setting High school diploma or equivalent Ability to lift at least 50 lbs and stand for extended periods of 8 hours or more Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule $50,000.00 - $70,000.00 Annually

Job Description About Company: At Homshuk and Bodega 42, we’re passionate about bringing authentic Hispanic flavors to life. Homshuk is a modern, authentic Hispanic kitchen specializing in made-from-scratch cuisine, crafted with fresh ingredients sourced from our neighboring market, Bodega42. Our mission is simple: to share the flavors of passion and tradition while delivering exceptional customer service in a warm, diverse environment that celebrates our rich culinary heritage. Right next door, Bodega 42 Fresh Market is your destination for authentic Mexican ingredients and flavors in the heart of Apple Valley, Minnesota. We proudly offer a wide selection of the freshest products, sourced directly from local farms and trusted suppliers, so you can elevate every culinary experience. Together, we create a unique connection between kitchen and market—where quality, culture, and community come together. About the Role: The Grocery Store Assistant Manager plays a pivotal role in ensuring the smooth and efficient operation of the grocery store, directly contributing to customer satisfaction and business profitability. This position involves overseeing daily store activities, managing staff, and maintaining high standards of product quality and store presentation. The Assistant Manager supports the Store Manager in implementing sales strategies, inventory control, and compliance with health and safety regulations. They act as a key point of contact for employees and customers, resolving issues promptly and fostering a positive work environment. Ultimately, the role is essential in driving store performance, enhancing customer experience, and supporting the growth and reputation of the grocery store within the community. Minimum Qualifications: • Experience in retail or grocery store operations, including supervisory responsibilities., • Basic knowledge of inventory management and point-of-sale systems., • Strong communication and interpersonal skills., • Ability to work flexible hours, including weekends and holidays. Preferred Qualifications: • Experience with staff scheduling and labor cost management., • Familiarity with food safety standards and certifications., • Proficiency in inventory management, • Demonstrated leadership experience in a fast-paced retail environment. Responsibilities: • Assist the Store Manager in daily operational management, including opening and closing procedures., • Supervise, train, and motivate store staff to deliver excellent customer service and maintain productivity., • Monitor inventory levels, coordinate stock replenishment, and ensure proper product rotation to minimize waste., • Ensure compliance with all health, safety, and sanitation regulations to maintain a safe shopping environment., • Handle customer inquiries and resolve complaints efficiently to uphold store reputation., • Support merchandising efforts by organizing displays and promotions to maximize sales., • Prepare and analyze sales reports, labor schedules, and other operational documentation., • Collaborate with suppliers and vendors to ensure timely delivery and quality of products.

Job Description CAREER OPPORTUNITY Agate Housing and Services is an innovative and collaborative nonprofit organization whose mission is to end homelessness and relieve hunger through action and advocacy. We progress toward this goal by providing emergency services, shelter, and housing programs for individuals and families. We meet people experiencing homelessness where they are and accompany them on their journey to safe, stable housing and a healthier life. We believe that housing is a basic human right. Agate Housing and Services values are: Integrity: Consistently doing the right thing even if it isn't the popular thing. Equity: Fighting the status quo by actively examining and changing the way things are done to better represent the people who are most impacted by homelessness and hunger. Humanity: Understanding how these issues impact us- the community, our staff, and the people we work with- as a collective and developing relationships by establishing trust when we put in work to understand the needs of people experiencing homelessness and hunger. Creativity: Responding to the needs of the community with innovative and unique solutions. Agate Housing and Services is an Equal Opportunity Employer/AAE, offering competitive pay and exceptional benefits including; medical insurance, employer paid dental and life insurance, short term disability, 4 weeks of paid time off in the first year of employment, and a 401k retirement savings with an employer match. Food Services Training Kitchen Manager Title: Food Services Training Kitchen Manager Reports To: Associate Director of Housing Programs Schedule: Monday - Friday, Daytime Compensation: $60,000/year Job Classification: Full time, Salary Location: The Valiance 2806 27th Ave S Mpls, MN 55406 Position Overview: The Food Service Training Kitchen Manager functions as a bridge to connect both food service to shelter guests and an employment training opportunity for our Agate Program participants. Agate operates several shelters including The Valiance which is a female identified shelter in south Minneapolis that provides up to 54 30-day renewable shelter beds and 10 emergency overnight shelter beds. Agate operates a fully equipped commercial kitchen where the employment training program will be conducted, and meals for shelter guests will be prepared. The primary referral source for employment program trainees will be from Agate Housing Program Participants. Agate Housing Programs serve families and single adults experiencing homelessness and provide case management services to help secure stable housing with a focus of increasing income. Program Managers will work with case managers to identify candidates for the training program, as well as accepting applicants from other Agate programs and community referrals. The Training Program and Kitchen Manager will work closely with both the FRRH Program Manager and Associate Director to support cohorts of trainees. The Kitchen Manager will also work closely with shelter management to ensure that the food needs of the shelter are met and stay on budget. The Agate SEED Training Program (Skill Building, Employment Training, Empowerment, Dedication) will provide hands-on technical kitchen skills training, experience in food service, and the potential for a paid internship after program completion. This program is in the initial pilot phase, with the intention of collecting data on outcomes to establish a "proof of concept". Program metrics will be monitored to show the meaningful impact of employment training and the reduced cost spent on shelter meals by providing meals in-house. Position Responsibilities: Training Program Administration • Partner with the Program Manager and Associate Director to shape and implement the program. Maintain a working understanding of client eligibility and programmatic requirements for SEED Program and Agate programs., • Maintain participant files and complete accurate and timely documentation including daily case notes, and data collection., • Communicate and coordinate services with other program staff. Attend and participate in team meetings as assigned. Supervision and Training of Program Participants/Trainee Staff • Manage up to 4 trainees in the kitchen at one time. Trainees will be in the kitchen up to 3 days a week for a total of 15 hours each., • Provide consultation, assistance, and mentorship to trainees., • Provide technical training to trainees in the kitchen such as knife skills, food preparation, and food safety., • Support consistent communication related to program policies and practices., • Partner with management to report on participants' attendance and progress., • Develop individual goal plans with trainees and provide support necessary to achieve participant-identified goals., • After program completion, work closely with program graduates, management and their case manager to connect them with job opportunities in the community., • After program completion, ensure trainees receive certification of completion and are enrolled in Food Handler course., • Provide letter of recommendation to graduates applying for employment., • Support and effectively work with participants with diverse identities and experiences including young participants; participants with cultural backgrounds of historical and generational trauma; participants experiencing past or current domestic violence; participants struggling with mental, physical, developmental, and chemical health challenges; and participants with persistent low income. Kitchen Management Duties • Ensure the kitchen is clean by code standards, and food safety/sanitary practices are used at all times., • Purchase and track paper product supplies such as plates, cutlery, etc. and custodial supplies., • Purchase and track ordering for breakfast, lunch and dinner from partner food and supply vendors., • Work with shelter training coordinator to ensure that shelter staff have proper food handler safety training., • Work with agency volunteer coordinator to administer food donation programs including daily donated lunches., • Work with shelter and outreach programs to prepare and serve meals to community members during weekly community drop ins., • Monitor food costs and ensure product usage is maximized to reduce and minimize waste., • Develop a weekly meal plan that is both nutritious and cost effective., • Oversee meal preparation and production to ensure dinner will be served to shelter guests nightly., • Coordinate breakfast clean up and lunch service and clean-up., • Food will be prepared Monday - Friday, to be served seven days a week., • Performs all other duties as assigned. Required Qualifications: • Must have valid Driver's License access to an insured, safe, and reliable vehicle, • Must pass a DHS NetStudy 2.0 background check., • Experience supervising others., • Direct Food Services experience and knowledge of safe food handling. Preferred Qualifications: • Culinary degree, • At least two years' experience working as a Kitchen Manager or Sous Chef, • Lived experience of homelessness, or understanding of social justice and how it related to homelessness, • Fluency in language(s) used by our participants (Spanish, Amharic, Oromo, Somali, ASL), • Familiarity with community resources relevant to this role This position requires use of your own personal vehicle and will require insurance liability coverage of at least one hundred thousand dollars per person and three hundred thousand dollars per occurrence and must have a valid Driver's License and pass a driving record background check. This job description is intended to outline the general nature and level of work performed by employees within this role. It is not an exhaustive list of all responsibilities, duties, or qualifications required for the position. The organization reserves the right to modify, add, or remove job duties as business needs evolve. This document does not constitute an employment contract and should not be interpreted as creating contractual obligations of any kind. Employment with Agate Housing and Services is at-will, meaning that either the employee or the employer may terminate employment at any time, with or without cause or notice, in accordance with applicable Minnesota state laws.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"About Dave's Hot Chicken

Job DescriptionSUMMARY OF POSITION Manages back of the house operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and quality work environment. REPORTING RELATIONSHIPS Reports: Directly to General Manager Internal: Extensive contacts with all levels of store personnel as well as all home office departments. External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools. LEADERSHIP ABILITIES • Demonstrates principles actions, uses sound judgment and follow through on commitments., • Anticipates problems and issues and makes timely and sound decisions., • Demonstrates a passion and working knowledge of food, liquor, beer and wine., • Leads by example and maintains a guest first focus., • Sets and shares goals with team, monitors and tracks progress of goals., • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement., • Clarifies roles, responsibilities, priorities and expectations.POSITION ACTIVITIES AND TASKS, • Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees., • Ensures that all menu items are prepared, portioned and presented properly n a clean, safe and sanitary manner, according to all established procedures, performance standards, and local health department regulations., • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant., • Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application., • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Conducts employee activities to include staffing, training and conducting performance review with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling., • Accountable for accurate financial data to include: payroll, restaurant supplies, inventories, productivity food costs, and operating expenses., • Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested., • Responsible for meeting established objectives during periods of his/her or Key hourlys supervision., • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction., • Responsible for all communications with regard to system breakdowns and deficiencies., • Ensures the thorough training and development of Key Hourly and other non-exempt personnel supervised, and the documentation thereof. PHYSICAL REQUIREMENTS/ENVIROMENT/WORKING CONDITIONS • Extensive standing and walking for up to 8 hours, • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 12 - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30 wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds, • Exposure to dish and cleaning chemicals EDUCATION LEVEL REQUIRED High school diploma; some college or degree preferred. EXPERIENCE REQUIRED Two years previous managerial experience; preferably in the food services industry. Disclaimer This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Job Description Milwaukee Burger Company is looking for a Kitchen Manager. The Kitchen Manager (KM) is responsible for all kitchen operations, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities. The KM ensures that the shift is run in a smooth manner with a focus on “Quality” while attending to any unexpected problems or emergencies that may arise. The Manager is assigned a work group, Line Cooks, Prep Cooks or Dishwashers. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group. The KM oversees kitchen operations during a shift and is responsible for about 15-20 staff (line/prep/dish) within the kitchen. Our KMs build the quality and morale of our kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to our First Commitment: People, Our Greatest Resource. Our KM's work on the line along with their team to ensure proper technique and execution in our scratch kitchen. Hours on the line, nights and weekends are mandatory for our KM's. The KM maintains food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Our KMs achieve these standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision. Qualifications • Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant., • Strong communication skills, • Strong leadership skills, • Proven success driving sales, keeping labor and food costs in line, and culinary talent, • Proven success motivating teamwork and maintaining high retention rates Please respond to this ad with your resume!

Job Description Position Title: [[title]] Salary: $80,000 - $90,000 Other Forms of Compensation: Benefits offered With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Project Manager – Executive Chef An organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including training and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Essential Functions and Key Tasks: Culinarian • As the Lead Culinarian you will be responsible for management of the kitchen and all food production at all Operations., • Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities., • Flexibility, the ability to adapt on the move in facility transitions will be very important, each transition follows a designed process however there is a potential that change requests can alter our plan., • You are one of the ambassadors on site of CCL values, vision, and mission. You will lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations., • A working understanding of all Unidine or Morrison systems & processes is essential, all vertical lines of business: Senior Living, Health Care and retail management., • Ability to communicate clearly and concisely (verbal and written) with residents/guests and know what, when and how to communicate depending on the audience and subject matter (sensitivity and timing)., • You are the company representative of culinary brand standards and HACCP food safety standards is imperative., • Ability to train new Executive Chef and production staff on all required production systems and processes., • Ensures high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames., • Development of facility food tracking systems and processes, review, train staff on use of daily production records., • Develop and implement menus and prescribed recipes., • Proficient forecasting and production, ensure all product is delivered on time and at proper temperature., • Responsible for Food and supply purchasing - adhering to product specifications and authorized vendors., • Develop and implement job flows for all kitchen and production staff., • Scheduling and supervision of culinary department personnel with adherence to our productivity metrics., • Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff., • Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards., • Adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis., • Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director., • Assure regulatory compliance for production and sanitation with detailed and organized program documentation. Education and Experience: • Minimum 5 years’ experience as an Executive Chef or Chef Manager., • Prior experience in dining service transitions and openings is preferred., • Serve Safe, Choke Save and Allergen certification preferred., • Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred., • The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements. Work Environment: • Scheduling may require 10 day on and 4 day off scheduling this will be determined by support needs and transition of business., • This position requires extensive travel up to 100%., • Must live within 1 hour of a major airport., • Must have a valid driver’s license and reliable transportation., • Requires work with extreme temperatures/conditions and frequent interaction with heated equipment, grease, refrigeration/freezer and other at-risk conditions., • Computer knowledge and ability to work with multiple software programs is essential., • Involves repetitive motion, walking and/or standing for extended periods of time., • Frequent lifting, pushing, and carrying. CCL is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Disclaimer. Please note project managers are assigned based on the needs of the business and are scheduled accordingly. If an assignment is not available, project managers may be called upon to wait at home completing any outstanding training requirements before using their available FTO. Should there be no available assignments beyond a 2-week at home period, the ultimate impact may be potential separation for lack of work. Job Summary Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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/2023/08/2023WageTransparencyCCL.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. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1532983 CCL Hospitality Group JON DAVIS [[req_classification]]

Job Description Kitchen Manager – VUKA Flame-Grilled Peri-Peri Location: Uptown, Minneapolis, MN Job Type: Full-time (5–6 days per week) Pay: $21–$26/hour (depending on experience) + performance bonus Schedule: Rotating weekdays/weekends | Lunch + dinner shifts About VUKA VUKA Flame-Grilled Peri-Peri is a growing Afro-urban flame-grilled chicken concept focused on one thing: consistent, flavorful food done right every time. We’re building a new kind of neighborhood restaurant — fast enough for delivery, grounded enough for loyalty. Our kitchen is the heart of the brand. We run lean, precise, and disciplined. If you thrive in an organized kitchen and enjoy leading by example, this role is for you. Position Summary The Kitchen Manager oversees all kitchen operations — prep, cooking, quality control, and team rhythm. You’ll be hands-on in the line, maintaining consistency, coaching the team, and ensuring food quality matches brand standards every shift. You’ll work closely with the owner and front-of-house leads to deliver a reliable, high-quality guest experience. Responsibilities • Lead and motivate kitchen staff to deliver consistent food quality and timing., • Manage prep schedules, daily station setup, and closing checklists., • Maintain accurate inventory, order supplies, and control food costs., • Ensure strict adherence to food safety and cleanliness standards., • Train and coach staff on recipes, portioning, and service speed., • Collaborate with front-of-house and delivery partners to ensure smooth service flow., • Monitor performance and identify opportunities for operational improvement. Qualifications • 2–3 years of experience as a Kitchen Manager, Lead Cook, or Assistant Kitchen Manager in a restaurant or fast-casual setting., • Strong leadership and team management skills., • Excellent organizational skills with a focus on efficiency and quality., • Working knowledge of food safety (ServSafe certification preferred)., • Able to handle fast-paced environments calmly and consistently., • Grill or peri-peri experience is a plus — but reliability and discipline matter most. Benefits • Competitive pay with growth potential., • Performance-based bonuses., • Staff meals every shift., • Direct mentorship from the owner — no corporate layers., • Opportunity to grow into a future General Manager role as the brand expands. Why VUKA? We believe in fewer choices, executed perfectly — not more chaos. We design our systems for tired teams, not ideal ones. That means predictable shifts, clear standards, and reliable rhythm. If you’re the kind of leader who stays calm under pressure and takes pride in clean, steady execution — you’ll thrive here. How to Apply Submit your résumé via Indeed and include a short note answering: “What’s one thing you do that keeps your kitchen consistent?” We review all applications personally and reach out to qualified candidates within a week. VUKA Flame-Grilled Peri-Peri Lead with consistency. Execute with rhythm. Build trust one plate at a time.

Job Description Job Summary Kitchen manager oversees coordinating and supervising a restaurant’s kitchen staff according to food safety standards. Duties include hiring, training, and scheduling cooks, performing quality control and food leaving the kitchen and ordering inventory to keep up with demand. Principle Duties and Responsibilities • Assist with the management of the department’s payroll, staff rotation and kitchen schedule., • Offer training and development for department staff in kitchen procedures., • Provide and record a program of basic training for all new members of staff and to communicate performance and development issues on a regular basis., • Streamline the kitchen processes to maintain the prompt service times., • Make certain effective daily communication with relevant departments., • Make sure all statutory regulations are adhered to and to ensure that all employees are trained to uphold the conditions of the Food Hygiene regulations., • Track kitchen finances and identify areas of potential waste., • Prepare and cook food as the menu indicates; utilizing boiling, fryers, broiling, steaming or roasting of meat, poultry, seafood, fish, vegetables, salads, soups and gravies., • Ensure all equipment used is well maintained, in good working order and report to the corporate management team for equipment repairs or replacement. Knowledge, Skill, & Abilities • Ability to provide top-notch customer service in a fast-paced environment., • A positive attitude and ability to work well under pressure with all restaurant staff., • Able to work in a standing position for long periods of time., • Able to safely lift and easily maneuver trays of food when necessary., • Willing to follow instructions and ask questions for clarification if needed., • Ability to work weekends, holidays, mornings, and nights. Qualifications • 2 years minimum of kitchen manager experience, • 5 years minimum of restaurant experience, • Detail and deadline-oriented, • Strong analytical and problem-solving skills

Job Description Summary: The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The Assistant General Manager is a team builder and helps provide support and direction alongside the General Manager to ensure the operations of the business run smoothly. Job Expectations: The Assistant General Manager ensures that Assistant Managers, Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job and serves as acting General Manager (GM) when the GM is away from the Restaurant. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skill level, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Assistant Managers, Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance-driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain high levels of productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Manage purchasing, inventory, maintenance, and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC Policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Assistant Managers, Shift Leaders, Team Members and to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Previous Assistant Manager/Shift Leader experience, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills, • Strong attention to detail and ability to multitask, • Confident, proactive, and willing to take on challenges Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers"About Dave's Hot Chicken

Job Description Summary: The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The Assistant General Manager is a team builder and helps provide support and direction alongside the General Manager to ensure the operations of the business run smoothly. Job Expectations: The Assistant General Manager ensures that Assistant Managers, Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job and serves as acting General Manager (GM) when the GM is away from the Restaurant. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skill level, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Assistant Managers, Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance-driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain high levels of productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Manage purchasing, inventory, maintenance, and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC Policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Assistant Managers, Shift Leaders, Team Members and to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Previous Assistant Manager/Shift Leader experience, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills, • Strong attention to detail and ability to multitask, • Confident, proactive, and willing to take on challenges Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers"About Dave's Hot Chicken

Job Description Northern Taphouse in the Twin Cities is looking for a Kitchen Manager. Salary Range: $80k - $90k plus bonus and benefits Bonus: • Budget Bonus Program, • Sales Bonus Program Benefits: • Health Insurance, • Dental Insurance, • 401k Retirement Plan, • Short Term Disability Plan, • Paid Time Off The Kitchen Manager (KM) is responsible for all kitchen operations, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities. The KM ensures that the shift is run in a smooth manner with a focus on “Quality” while attending to any unexpected problems or emergencies that may arise. The Manager is assigned a work group, Line Cooks, Prep Cooks or Dishwashers. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group. The KM oversees kitchen operations during a shift and is responsible for about 15-20 staff (line/prep/dish) within the kitchen. Our KMs build the quality and morale of our kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to our First Commitment: People, Our Greatest Resource. Our KM's work on the line along with their team to ensure proper technique and execution in our scratch kitchen. Hours on the line, nights and weekends are mandatory for our KM's. The KM maintains food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Our KMs achieve these standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision. Qualifications • Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant., • Strong communication skills, • Strong leadership skills, • Proven success driving sales, keeping labor and food costs in line, and culinary talent, • Proven success motivating teamwork and maintaining high retention rates Please respond to this ad with your resume!

Job Description Looking for an experienced kitchen manager to run a campus pub type restaurant/bar.

About Hustle & Dough Hustle & Dough is the exclusive Midwest development group for PopUp Bagels — one of the fastest-growing and most culturally relevant food brands in the country. We’re not building a single shop. We’re building a regional platform. Backed by years of experience scaling multi-unit franchise and hospitality businesses, our mission is to bring the energy, hospitality, and cult-like customer experience of PopUp Bagels to the Midwest through world-class operations, incredible people, and relentless execution. Our first locations are launching in the Twin Cities, with plans to scale aggressively across the region over the next several years and this is an opportunity to join at the ground floor. About PopUp Bagels PopUp Bagels is not just a bagel company—we’re a cultural movement. Our stores are small, our vibes are loud, and our energy is contagious. From signature neon and iconic bullhorns to our “Not Famous but Known” mirror, we’ve reimagined not just how a bagel is created, but how it’s enjoyed: Grip, Rip and Dip! With a cult-like following, massive social presence, and unparalleled collaborations with top companies, partners and Brand Ambassadors, PopUp Bagels is defining a new food lifestyle brand. We keep things simple, but we do them really, really well. And our customers agree. About the Role: This is not a traditional restaurant management role. As Founding Director of Operations, you will work directly alongside the owners to launch, build, and scale PopUp Bagels throughout the Midwest. Your first responsibility will be opening and operating our first two locations. Your long-term responsibility will be building the systems, culture, leadership team, and operational infrastructure required to scale a multi-unit business. The ideal candidate is equally comfortable hiring a shift leader, training in the kitchen, opening a new location, coaching managers, reviewing financial performance, and helping shape the future of the organization. This role is designed for someone who wants to build something meaningful, lead people, and grow into the senior operational leader of a rapidly expanding business. What Success Looks Like First 6 Months • Complete PopUp Bagels training program in New York, • Lead hiring and onboarding for Location #1, • Build a strong culture and operating foundation, • Recruit and develop key leadership positions, including future shop leaders and production leaders, • Successfully open and stabilize the first location Months 6–18 • Lead hiring and opening efforts for Location #2, • Develop future General Managers and leadership bench, • Build operational systems and routines that can scale, • Drive guest experience, profitability, and team retention Year 2+ • Oversee multiple locations across the market, • Lead future openings, • Develop district and store-level leadership, • Partner with ownership on growth strategy, budgeting, and expansion planning, • Serve as the operational leader for the Minnesota market Key Responsibilities Operations Leadership • Own day-to-day operational performance across the market, • Drive execution, accountability, and consistency across locations, • Monitor KPIs, labor, food costs, sales performance, and profitability, • Establish scalable systems and operating procedures, • Ensure exceptional guest experiences at every location Talent & Leadership Development • Recruit, hire, onboard, and develop top hospitality talent, • Build a leadership pipeline capable of supporting future growth, • Coach and mentor General Managers and emerging leaders, • Create a culture of accountability, hospitality, and continuous improvement New Store Openings • Lead all operational aspects of new store openings, • Build opening teams and training plans, • Partner with founders and corporate teams during development and launch, • Ensure new locations open with strong culture, standards, and operational readiness Community & Brand Building • Serve as a key ambassador for PopUp Bagels throughout Minnesota, • Build relationships with local businesses, community organizations, and strategic partners, • Help establish PopUp Bagels as a destination brand within each community Ideal Experience We are less focused on titles and more focused on demonstrated leadership and scale. Strong candidates may come from: • Multi-unit restaurant operations, • District Manager or Area Manager roles, • Director of Operations roles, • Regional hospitality leadership, • High-growth restaurant concepts, • Multi-unit bakery, coffee, café, or fast-casual brands Preferred qualifications: • Multi-unit leadership experience, • Experience opening new locations, • Strong financial and operational acumen, • Proven ability to recruit and develop leaders, • High emotional intelligence and communication skills, • Passion for hospitality, food, and culture-building Why This Opportunity Is Different Most hospitality leadership roles involve maintaining an existing operation. This role is about building one. You'll help establish the foundation for one of the most exciting food brands in the country while creating a long-term career path with significant responsibility, autonomy, and growth potential. If you're excited by the idea of building a market, leading great people, and helping scale a business from the ground floor, we'd love to talk. Additional Role Note: The duties of this position may change from time to time. PopUp Bagels reserves the right to add or delete duties and responsibilities at the discretion of PopUp Bagels or its managers. This job description is intended to describe the general work level. It is not intended to be all-inclusive. PopUp Bagels is proud to be an Equal Opportunity Employer. We do not discriminate based on race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under other protected statuses or any other characteristic as protected under applicable federal, state and local law. We use eVerify to confirm U.S. Employment eligibility

Job Description Schedule: Part Time | 46 hours per pay period | 6:00a-2:30a/11:00a-7:00pm | Includes every other weekend Pay Range: $16-$19 (non-exempt) based on location, qualifications, and experience. Why You’ll Love Working at Vivie • Competitive pay with employer-matched retirement and pay-on-demand, • Comprehensive health and wellbeing benefits, • Generous PTO and paid holidays, • Career growth with scholarships, training, and professional development, • Work-life benefits and modern technology that make your day easier As a Server, you’ll be at the heart of our community, providing exceptional dining service to residents while fostering meaningful connections. Whether assisting with meal selections, ensuring a clean and welcoming dining environment, or simply offering a warm smile, you’ll play a key role in helping residents enjoy each mealtime with dignity, joy, and companionship. As a Server, you will: • Provide Exceptional Dining Service – Assist with seating, building positive relationships with residents and guests, and helping resident select their meals., • Ensure Safety and Sanitation – Set and clear tables, arrange seating, and maintain the cleanliness and conditional of all flatware and glassware. Perform dishwashing and organize clean dishes in designated areas. Maintain dining and kitchen areas through vacuuming, sweeping, mopping while adhering to safety and infection control procedures., • Communicate Effectively – Proactively communicate with residents and team member., • Other Duties as Assigned – Participate in special projects, assist in other areas of the building, and attend in-service training sessions and team meetings as required. This job also requires: • Strong collaboration and teamwork skills., • Ability to perform physical tasks including lifting, bending, and standing for extended periods., • Previous experience in dining services, food handling, or customer service is preferred but not required., • Ability to follow emergency protocols., • Proficient in English for effective communication with staff, clients, and visitors., • Successful completion of a state-mandated background check. Additional Details: • Employment Type: Hourly, non-exempt (eligible for overtime), • Department: Culinary, • Leadership Received: Supervisor of Dining Operations & Manager of Culinary Services, • Division: [Specify the department or operational division], • Travel Requirements: No, • This role does not include supervisory responsibilities

Job Description Schedule: Part Time | 30 hours per pay period | 6:00a-2:30p/4:00p-7:30pm | Includes every other weekend Pay Range: $16-$19 (non-exempt) based on location, qualifications, and experience. Why You’ll Love Working at Vivie • Competitive pay with employer-matched retirement and pay-on-demand, • Comprehensive health and wellbeing benefits, • Generous PTO and paid holidays, • Career growth with scholarships, training, and professional development, • Work-life benefits and modern technology that make your day easier As a Server, you’ll be at the heart of our community, providing exceptional dining service to residents while fostering meaningful connections. Whether assisting with meal selections, ensuring a clean and welcoming dining environment, or simply offering a warm smile, you’ll play a key role in helping residents enjoy each mealtime with dignity, joy, and companionship. As a Server, you will: • Provide Exceptional Dining Service – Assist with seating, building positive relationships with residents and guests, and helping resident select their meals., • Ensure Safety and Sanitation – Set and clear tables, arrange seating, and maintain the cleanliness and conditional of all flatware and glassware. Perform dishwashing and organize clean dishes in designated areas. Maintain dining and kitchen areas through vacuuming, sweeping, mopping while adhering to safety and infection control procedures., • Communicate Effectively – Proactively communicate with residents and team member., • Other Duties as Assigned – Participate in special projects, assist in other areas of the building, and attend in-service training sessions and team meetings as required. This job also requires: • Strong collaboration and teamwork skills., • Ability to perform physical tasks including lifting, bending, and standing for extended periods., • Previous experience in dining services, food handling, or customer service is preferred but not required., • Ability to follow emergency protocols., • Proficient in English for effective communication with staff, clients, and visitors., • Successful completion of a state-mandated background check. Additional Details: • Employment Type: Hourly, non-exempt (eligible for overtime), • Department: Culinary, • Leadership Received: Supervisor of Dining Operations & Manager of Culinary Services, • Division: [Specify the department or operational division], • Travel Requirements: No, • This role does not include supervisory responsibilities

Job Description Why New Perspective Senior Living? A career with a purpose starts here! You can positively impact people’s lives daily through engaging conversations and providing a vibrant dining experience. We have a culture of servant leadership and collaboration that supports each team member’s personal and professional development. At New Perspective you’re not just an employee, you are a valued member of our team. We are a growing company serving over 4,000 seniors today with a goal of reaching 10,000. Our growth is creating energy, excitement, and the opportunity to grow your career at New Perspective. At New Perspective, we value a socially interactive and healthy dining experience and it starts with the quality of service provided by the server. Your primary responsibility is to use your knowledge, hospitality and service skills to ensure that residents and guests are enjoying their dining experience. In addition to engaging with the residents and managing their food orders, you will assist in the proper set-up and cleaning of the dining rooms so that the dining experience is enhanced. Servers are responsible for handling all foods in accordance with sanitary procedures and standards and complying with all federal, state and local regulatory procedures regarding safe food handling. Shifts Available: • Part-time, • 4pm-7pm When you join our team, you’ll gain: • Referral Bonus – Earn a bonus each time we hire a new team member referred by you., • Flexible Scheduling – Partner with your manager to create your ideal schedule., • Full-time or Part-time – What works best for you? We want to make it happen!, • Tuition Assistance – We invest in our team members’ development to promote within. Share your career goals with us!, • Leadership Support – We will give you the resources, training, and guidance to be successful in your current and future roles. Your success is our success!, • Collaborative & Inclusive Work Culture – We value all of our team members’ experiences and backgrounds, and we continue to build dynamic teams. We’re committed to listening to team members’ ideas in order to make some of the best improvements., • Positive Impacts – You’ll make a difference by helping seniors live life on purpose! Responsibilities • Engages with the residents in a friendly manner with service, friendliness, and a can-do attitude, • Demonstrates knowledge of the menu with the ability to make suggestions, • Takes food and drink orders from residents with accuracy, • Delivers food in a timely basis, • Ensures residents are enjoying their meals and acts swiftly to correct any problems, • Collects payment from residents and guests when necessary, • Enters orders into the POS system for transmittal to the kitchen team, • Maintains impeccable personal grooming and hygiene standards, • Practices food-safe handling skills, • Performs dining room checklists to ensure readiness, cleanliness, safety, and department of health compliance, • Performs and ensures dining room set-up and re-set of tables is in accordance with dining room procedures, • Is knowledgeable of the specialty diet needs of residents and knows where to get such information, • Safe food handling is always practiced, • Helps food preparation team when necessary Qualifications • High School diploma preferred, • Previous experience in restaurant, dining hospitality and/or full-service senior living preferred, • A positive attitude and an ability to work well under pressure, • Able to perform high quality work while unsupervised, • Ability to work in a fast-paced environment and deliver orders in a timely fashion Team Member Benefits & Perks* • Medical, Dental, & Vision Insurance, • 401(k) with Company Match!, • Paid Time Off and Holidays, • Company-Paid Basic Life Insurance, • Voluntary Short-Term Disability, • Company-Paid Long-Term Disability, • Health Reimbursement Account/Health Savings Account, • Flexible Spending Accounts, • Education assistance - up to $5,000 per calendar year!, • Leadership Development & Career Advancement, • Real-time Access to Earned Wages, • Referral Bonuses, • Employee Assistance Program *Benefits vary by full-time, part-time, or PRN status. Compensation • $13.50/hour OUR HIRING PROCESS IS QUICK & EASY Step 1: Application (5-10 minutes) Apply for the position that matches your interest and let us know the best way to contact you. Step 2: In-Person Interview (30 minutes) We want to learn more about you! Share your past work experiences and your future goals. You’ll also get to ask us questions, tour our community, and meet some of the team. Step 3: Job Offer If the role and community seem like a good fit, we’ll reach out with a job offer. Job offers may even be made at the time of your interview! New Perspective is an Equal Opportunity Employer.

Job DescriptionSalary: Location: The University Club of St. Paul Department: Food & Beverage Reports To: Food & Beverage Manager / General Manager Employment Type: Part-Time or Full-Time (Flexible Scheduling Available) Position Summary: The University Club of St. Paul is seeking personable, professional, and service-oriented Servers to join our front-of-house team. As a Server, you will provide exceptional dining experiences to members and guests in a historic, private club setting. This position requires attention to detail, strong communication skills, and a passion for hospitality. Key Responsibilities: • Provide friendly, knowledgeable, and efficient service to all members and guests, • Accurately take food and beverage orders and enter them into the POS system, • Deliver food and beverages in a timely manner, • Maintain a clean and organized dining area, including setting and clearing tables, • Anticipate guest needs and provide proactive service throughout their dining experience, • Communicate effectively with kitchen and bar staff to ensure seamless service, • Follow all club and health department protocols for food safety and sanitation, • Assist with events, banquets, and private dining functions as needed, • Uphold the standards and traditions of the University Club of St. Paul Qualifications: • Previous serving experience preferred, especially in fine dining or private club environments, • Strong interpersonal and communication skills, • Ability to multitask and remain calm under pressure, • Reliable, punctual, and professional in appearance and demeanor, • Must be able to work evenings, weekends, and holidays as needed, • Must meet the minimum age requirement to serve alcohol in the state of Minnesota, • Familiarity with POS systems (e.g., Toast, Northstar) is a plus, • Team-oriented attitude with a strong work ethic Why Join the University Club of St. Paul? • Work in a beautiful, historic setting overlooking downtown St. Paul, • Supportive and collaborative team environment, • Flexible scheduling, • Opportunities for growth within the club and across sister properties, • Employee discounts and club perks To Apply: Please submit your resume and a brief cover letter to foh@ucstp.com, or apply in person at: The University Club of St. Paul 420 Summit Avenue St. Paul, MN 55102

Job DescriptionHoulihan's Restaurant and Bar is now hiring servers to join our great team of hospitality professionals. If you are outgoing and love to provide excellent service in a fun, upbeat atmosphere, we want YOU on our team. SUMMARY OF POSITION Provides friendly and efficient service in a timely manner to guests according to company policies, procedures, programs and performance standards. Shows quests genuine hospitality while providing them with a memorable experience. Look like a professional and show sincerity with a positive, friendly attitude. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Manager on Duty. POSITION ACTIVITIES AND TASKS Guest Interactions • Reports to work well-groomed, in clean and proper uniform and at all times practices good personal hygiene., • Greets guest in a courteous and respectable way when seated at station., • Welcomes guests immediate upon seating with a non-scripted greeting, • Using acquired menu knowledge, offers menu suggestions, answers questions and anticipates guests needs., • Practices responsible beverage service with all guests., • Takes drink and food orders, • Serves high quality food and checks all orders to ensure they are complete, prepared as ordered, portioned correctly and attractive in appearance., • Attends to any additional guests needs or requests, • Maintains dining area pre-bussing, detailing etc., • Silent service Service is felt but not seen, • Maintains cleanliness of his/her stations and pantry., • Performs side work during shift downtime including but not limited to; rolling silverware, restocking cleaning works stations and bussing tables, etc., • Executes the service cycle and team responsibilities at all times. Ensures 100% guest satisfaction on every visit., • Ensures no guest leaves the restaurant unhappy. Utilize our service recovery policy and involve the manager if necessary. Always strive for 100% guest satisfaction., • Communicates with Manager on Duty and coworkers regarding product/service deficiencies. equipment, safety problems. Etc., • Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration.Processes Orders, • Writes guest check and/or operates POS equipment pursuant to company policies., • Prepares non-mixed drinks, • Prepares, presents and receives payment for guests checks in a timely, effective manner, • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.Assists Team Members, • Maintains service stations, garnish line, service bar and common areas of the restaurant, • Restocks service station with glasses, tea, ice and plates, • Restocks garnish line, • Fills condiments, • Sorts, polishes and rolls silverware, • Cleans mirrors and artifacts, • Runs food for all servers to ensure hot food is served hot, • Maintains cleanliness of dining room, bar and expo area.PHYSICAL REQUIREMENTS/ENVIROMENT/WORKING CONDITIONS, • Extensive standing and walking for up to 8 hours, • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 12 - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30 wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds, • Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training. EXPERIENCE REQUIRED: None Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

The Opportunity: We are seeking a strategic and driven Account Manager to nurture and grow our relationships with key healthcare clients. This role is pivotal to our commercial success and mission. You will act as the business owner for your assigned accounts, responsible for the full client lifecycle, P&L health, and strategic expansion. You are a trusted advisor who deeply understands the client’s business challenges and collaborates with our delivery and innovation teams to provide exceptional value and ensure client success. Your success is measured by client satisfaction, revenue growth, margin integrity, and the cultivation of long-term partnerships. We are looking for candidates who are local to the Washington D.C., Chicago, or Dallas-Fort Worth areas. Key Responsibilities: • Client Partnership & Growth: Serve as the primary business relationship owner, building trusted partnerships at multiple levels within the client organization. Develop and execute strategic account plans to identify and close new, renewal, and expansion opportunities., • Business & P&L Management: Own the end-to-end P&L for assigned accounts, including forecasting, budgeting, and ensuring profitability. Manage the account backlog in partnership with delivery leadership to optimize resource mix and navigate scope., • Strategic Delivery Leadership: Collaborate closely with delivery teams to ensure projects meet client expectations, deliver intended business value, and provide a foundation for future work. Act as the bridge between client needs and our team's execution., • Solution Development & Sales: Drive the entire sales cycle for expansion opportunities within your accounts. This includes leading solution development, proposal creation, executive summaries, and ensuring timely submissions with internal approvals., • Industry & Innovation Advocacy: Leverage your deep healthcare knowledge to bring relevant insights, trends, and innovative ideas to your clients. Actively partner with 10Pearls’ innovation labs and practice teams to tailor our capabilities to client goals., • Cross-Functional Collaboration: Navigate and leverage our internal matrix organization. Work seamlessly with practices (Engineering, Design, Data/AI), marketing, and alliance teams to formulate and execute a cohesive growth plan for each account. Required Qualifications • 10+ years of experience in a client-facing account leadership or strategic consulting role within IT services, digital product development, or management consulting., • Proven track record in managing and growing healthcare accounts (Payer, Provider, or Digital Health focus), with a strong understanding of the associated technology landscape and regulatory environment., • Demonstrated experience managing full P&L responsibilities, including forecasting, budgeting, and margin management for IT/digital services accounts., • Strong executive presence, with confidence and gravitas to engage with C-suite and senior client stakeholders., • Excellent ability to build and sustain long-term, trust-based relationships., • A strategic thinker who can develop a vision for an account and execute a plan to achieve it., • Experience leading diverse, cross-functional teams in a collaborative, multi-cultural environment., • Bachelor’s degree in Business, Technology, or a related field, or equivalent combination of education and experience. Preferred Qualifications • Direct experience in the US Healthcare Payer domain with insight into key challenges, business processes, and emerging trends., • Experience working in a dynamic, entrepreneurial environment like 10Pearls, where agility and client-centricity are paramount., • A history of leading and closing complex deals, including multi-year digital transformation or managed services engagements., • An MBA or other advanced degree is a plus. About 10Pearls: 10Pearls is a global, purpose-driven helping businesses re-imagine, ‎digitalize, and accelerate. As an end-to-end digital technology partner, 10Pearls helps businesses create future-proof, ‎transformative ‎digital products that leverage emerging technologies. ‎10Pearls' clients ‎include Global 2000 enterprises, high growth mid-size ‎businesses, and some of the most exciting ‎start-ups from industries like healthcare, fintech, ‎energy, education, ‎real estate, retail, and hi-tech. ‎Headquartered in the Washington DC metro area, 10Pearls has centers in North America, Latin America, Europe, and South Asia. To learn more, visit _. We offer a competitive compensation package, including the below benefits for full-time employees: • Strong medical, dental, and vision plans with 60% of premiums for employees and their dependents covered by 10Pearls, • Employer-funded health reimbursement account (HRA) for the high deductible health plan option, • Generous 401(k) plan with a 4% employer match and immediate vesting after 90 days of employment, • Paid time off for vacation, sick/wellness, and personal leave; separate paid parental leave program, • Employer-paid short term, long term, life, and AD&D insurance, • Additional voluntary insurance programs, including life & AD&D, critical illness, cancer, and hospital indemnity for employees and dependents, • Full access to Tysons Corner Headquarters office with amenities: a state-of-the-art gym, fully stocked kitchen with snacks and cold brew coffee on tap, and free parking on-site 10Pearls is an Equal Opportunity Employer and is committed to maintaining a diverse workplace.

VERY IMPORTANT: Please follow the application process by sending the Loom videos, if you don't you will be disqualified. ==== Kitchen Tune-Up is growing at an exciting pace! We are seeking dedicated team members to join our team with the mission of completing extraordinary kitchen remodeling projects. We are seeking career minded professionals who are willing to learn new techniques and are looking for a stable, well-paying career. You can check out our work here: https://www.instagram.com/kitchentuneupaventura/ Ideal candidates strongly believe in the company culture that our clients always come first. Our sales team members are coachable, have drive and empathy, have courage to try new things, are lifelong learners, and have a willingness to follow a process and be adaptable. Are you a leader? Do you have goals to grow within a company? Are you a big idea and big picture type of person? If yes, we encourage you to apply. Kitchen Tune-Up is a locally owned and operated business backed by a national franchise system with over 30 years as a leader in the remodeling industry. Our mission is to build trust with every client and elevate the remodeling experience into a timely and enjoyable process. Benefits/Perks: • Paid Training, • Competitive Compensation, • Bonus Opportunities, • Steady work, • Growth Opportunities Duties and Responsibilities: • Manage lead flow and client projects from beginning to end., • Maintain frequent communications with clients and prompt follow-up with prospects and clients., • Conduct the Kitchen Tune-Up sales process (training is provided)., • Have confidence to ask for the sale, be persistent in follow-up, and have a strong desire to succeed., • Track and maintain notes in our CRM software., • Represent the brand professionally in appearance and attire, and position yourself as an industry professional., • Communicate regularly with the franchise owner and sales manager and follow instructions for the sales process., • Generate leads at home shows and other networking, industry, and local events. Qualifications • 5+ years of experience in sales, preferably in the home remodeling or kitchen space., • Bilingual in English / Spanish, • Very good with technology (Computer and smartphone), • Highly motivated and dependable with a strong work ethic, • Social media savvy: knowledge of maintaining a Facebook/Instagram business page and responding to social media messages preferred but not required., • Optimistic and enthusiastic with a friendly personality., • Ability to set priorities and work in a fast-paced environment., • Professional appearance and demeanor suitable to working in clients’ homes., • Strong written and verbal communication skills. Do you take pride in your work and want to be part of a growing local company that values your skills? This is a year-round position with paid training and bonus potential. Compensation / Salary: This is a commission-only role. Strong candidates should expect to see $80k+/yr. Why join the Kitchen Tune-Up team? • Steady work and rapid growth in the market, • Company vehicle and fuel provided., • Sales training and all sales tools and materials provided., • Ongoing coaching and training provided. We offer substantial training and lucrative compensation for those willing to work inside of a process, keep a sharp eye for detail, remodel the expectations of our clients, and work hard. Kitchen Tune-Up is a high-quality company, and we offer steady work and performance pay. Ongoing training with growth opportunities, if desired. About Kitchen Tune-Up Aventura • Website: _, • Maps: _, • Instagram: _ Flexible work from home options available. Compensation: $2,000.00 - $8,000.00 per month Kitchen Tune-Up is a kitchen design and remodeling franchise system of committed professionals. Our remodeling experts update, uplift and upgrade kitchens utilizing our 5 Trustpoints to create an experience second to none. Our 5 Core Services include our exclusive 1 Day Wood Restoration Tune-Up, Cabinet Re-Facing, Redooring, Cabinet Painting, and Custom Cabinets. While the kitchen is the heart of the home, our people are the heart of our company. At Kitchen Tune-Up our people are valued. Each day we work and collaborate to uplift our customers’ homes as well as the lives of our people. Find yourself an uplifting opportunity and join our team! The positions on this website, unless otherwise indicated, are posted by Kitchen Tune-Up® franchisees. Kitchen Tune-Up® franchises are independently owned and operated businesses and if you accept a position with an Kitchen Tune-Up® franchisee, you are employed by that franchisee, and not by franchisor HFC KTU LLC, nor any of its parents or affiliates. The hiring franchisee is solely responsible for all employment decisions including hiring, termination, discipline, compensation and benefits and HFC KTU LLC and its parents and affiliates have no input or involvement in such matters. HFC KTU LLC does not receive, review or store any applications for employment. Any questions about posted positions or the hiring process must be directed to the Kitchen Tune-Up® franchisee posting the position.

Fluent is seeking an Account Manager, Audience Solutions that will support the Audience Solutions team in managing day-to-day client deliverables, segment request coordination, and cross-functional communication between commercial stakeholders and the data team. This role is ideal for an early-career professional with strong organizational skills, a curiosity for data-driven advertising, and the ability to thrive in a fast-moving environment. What You'll Do: • Serve as a coordination layer between sales and client-facing teams and the Audience Solutions data engineering team, ensuring segment requests are submitted with complete information and tracked through to delivery, • Own intake documentation for incoming audience requests, gathering segment specifications, client deadlines, distribution targets, and data methodology requirements, • Manage the AS project queue: track ticket status, surface blockers, and communicate timeline updates to commercial stakeholders, • Support client-facing deliverables including segment availability confirmations, match test results, and audience performance summaries, • Assist in maintaining the Audience Solutions segment catalog — keeping naming conventions, CPM tiers, and vertical classifications current and accurate, • Support leadership on QBR prep, client reporting, and prioritization reviews, • Serve as a first point of contact for inbound AS requests from internal sales teams, • 1–3 years of experience in account management, media operations, ad tech, or a related field, • Strong written communication and project coordination skills, • Comfort navigating data-adjacent tools (project management platforms, CRMs, spreadsheets, or similar), • Ability to translate between technical and non-technical stakeholders, • Exposure to audience segmentation, programmatic advertising, or data marketplaces is a plus About Us Fluent, Inc. (NASDAQ: FLNT) is a commerce media solutions provider connecting top-tier brands with highly engaged consumers. Leveraging diverse ad inventory, robust first-party data, and proprietary machine learning, Fluent unlocks additional revenue streams for partners and empowers advertisers to acquire their most valuable customers at scale. Founded in 2010, Fluent uses its deep expertise in performance marketing to drive monetization and increase engagement at key touchpoints across the customer journey. For more insights visit: _ At Fluent, we like what we do, and we like who we do it with. Our team is a tight-knit crew of go-getters; we love to celebrate our successes! In addition, we offer a fully stocked kitchen, catered breakfast and lunch, and our office manager keeps the calendar stocked with activity-filled events. When we are not eating, working out, or planning parties, Fluent folks can be found participating in recreational sports leagues, networking with She Runs It, and bonding with across teams during quarterly outings to baseball games, fancy dinners, and pizza-making classes. And we have all the practical benefits, too… • Competitive compensation, • Ample career and professional growth opportunities, • Health, dental, and vision insurance, • Pre-tax savings plans and transit/parking programs, • 401K with competitive employer match, • Volunteer and philanthropic activities throughout the year, • Educational and social events, • The amazing opportunity to work for a high-flying performance marketing company! Salary Range: $80,000 to $90,000 - The base salary range represents the low and high end of the Fluent salary range for this position. Actual salaries will vary depending on factors including but not limited to location, experience, and performance. Fluent participates in the E-Verify Program. As a participating employer, Fluent, LLC will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee’s Form I-9 to confirm work authorization. Fluent, LLC follows all federal regulations including those set forth by The Office of Special Counsel for Immigration-Related Unfair Employment Practices (OSC). The OSC enforces the anti-discrimination provision (§ 274B) of the Immigration and Nationality Act (INA), 8 U.S.C. § 1324b.

Executive Chef Job Reference Number: 39664 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Lancer-Hospitality Location: Saint Paul, Minnesota (US-MN) We are looking to add an experienced, motivated executive chef for our Lancer Hospitality team. As an executive chef, you will have the opportunity to prepare innovative cuisine and manage BOH operations. This position will be a bench chef for Lancer Hospitality and Corporate Chefs units. The Bench Chef is a dynamic, high-impact culinary leader responsible for supporting multiple accounts across Lancer Hospitality and Corporate Chefs. This role operates as a floating chef/manager, providing on-site leadership during periods of transition, peak operating times PTO, vacations, or vacancies. The Bench Chef serves as a stabilizer and performance driver, ensuring continuity in food quality, safety, team leadership, and client satisfaction. This individual partners closely with Chef Managers and operations leadership to uphold brand standards, execute culinary programs, and deliver consistent, high-quality guest experiences and will directly report to District Manager. Operational Support & Coverage Provide on-site culinary and managerial leadership during: • Chef PTO/vacation coverage, • Open or transitional leadership roles, • High-volume or peak operating periods (POT), • Assume full responsibility of kitchen operations including:, • Production and execution, • Staffing and scheduling, • Ordering and inventory management, • Food safety and sanitation compliance, • AR and accounting as needed – Dependent on leave status to who they are supporting Culinary Execution & Program Support • Execute and reinforce Lancer and Corporate Chefs culinary standards, recipes, and menu programs, • Support rollout and consistency of:, • Seasonal menus, • Promotional programs, • Client-driven initiatives, • Partner with Chef Managers to improve:, • Menu execution, • Plate presentation, • Speed of service Leadership & Team Development • Provide hands-on leadership, coaching, and mentorship to kitchen teams, • Support Chef Managers with:, • Training and onboarding, • Performance coaching, • Accountability to standards, • Step in as the acting Food Service Manager/Chef Manager when needed Standards, Compliance & Financial Performance Ensure strict adherence to: • Health department regulations, • Company food safety and sanitation standards, • Allergen awareness and compliance protocols, • Support locations in achieving:, • Food cost control targets, • Labor efficiency goals, • Waste reduction initiatives, • Identify operational gaps and implement immediate corrective actions Client & Business Support • Maintain a strong, professional presence with clients and stakeholders, • Support account teams in delivering contractual expectations and service excellence, • Provide feedback and reporting to leadership on:, • Operational challenges, • Team performance, • Opportunities for improvement Must-haves: • 3+ years of progressive culinary leadership experience (Executive Chef, Chef Manager, Food Service manager or similar), • Strong background in multi-unit or high-volume foodservice operations is a plus, • Proven ability to step into new environments quickly and drive results, • ServSafe Certification, • Willingness to travel frequently across assigned regions Nice-to-haves: • Experience in contract foodservice, hospitality, corporate dining, or attractions (zoos, museums, venues), • Experience with menu development and program execution, • Previously worked in a corporate culinary structure $74,000/yr + bonus potential #boost #LIGG1 • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off About Lancer: Lancer Hospitality has over 30 years of experience supporting a diverse clientele in a variety of settings with their foodservice needs. Our management experience has allowed us to develop strong, long-lasting, and personal relationships with clients and to build a scope of service that can make a real difference in businesses and communities. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job DescriptionLike to Clean? Want to learn about eco-friendly cleaning? Two Bettys is currently hiring! We are looking for efficient and detail-oriented house cleaners to join our amazing team! Our Bettys, work independently and are responsible for reading and following client notes with detailed instructions provided and collected by our sales team & schedulers. Using Two Bettys cleaning supplies and standard procedures our Bettys complete standard, deep or specialty clean services. For this role you must also have the ability to commute between client locations anywhere within our service area. We strive to always support our cleaners and clients, We have a full team ready to support you from a dedicated service manager to a dedicated scheduler for each area, quality field agents that closely support both clients and cleaners. For the specialty projects we have dedicated team leads, and specialty teams! We service our residential clients Monday-Friday 8 am-6 pm - No nights or weekends. No experience? No worries, We offer a paid full week of training! (Training Schedule M-F 9 am-5 pm) Here's our service area Map Ready to Apply? Click here to apply!! We offer the following positions: • Part-time Cleaner- 25 hours minimum (Flexible Hours, Friday's are a must). Key Duties & Responsibilities:Tasks and responsibilities associated with this position include (but are not limited to) the following: • Clean client homes using techniques and products provided by Two Bettys., • Provide exceptional customer service at all times., • Clean windows, kitchen, restrooms, sinks, mirrors, toilets, tubs, windows and vanities., • Dust surfaces, ceiling fans, blinds , tables, wood surfaces, and shelves., • Sweep and vacuum floors, carpets, rugs, and upholstery., • Wipe down appliances., • Empty wastebaskets and take trash and recycling out., • Keep a consistent schedule and communicate availability updates in a timely manner., • Accountable to report to a Service Manager regarding, but not limited to, schedule changes, time off requests, support and training needs, etc., • Participate in 1:1 meetings with Service Manager., • Visit the Refill station as scheduled (to pick-up/drop-off supplies)., • Attend company meetings, events and model Two Bettys company values and mission is expected., • Visit residences to perform a variety of house cleaning duties in a timely and professional manner., • Review cleaning specifications for each residence. You can feel great about working at Two Bettys! Why?, • We love to clean and feel good about it!, • We only use eco-friendly and non-toxic cleaners., • We pay our cleaners a fair living wage and offer benefits!, • We’re locally & woman-owned! Our founder lady Anna is our OG Betty!, • We’re fierce advocates of environmental, economic, and social justice! Earn a living wage!, • We start our cleaners at $19.50 an hour., • Increase to $22 or $23 an hour within the first year of employment! CASH TIPS ARE ALWAYS ENCOURAGED! WE ASK OUR CLIENTS TO TIP OUR CLEANERS DIRECTLY. Requirements (some are physical) : • Valid Drivers License (to commute to and from client accounts)., • Reliable Vehicle & Proof of Auto Insurance (to commute to and from client accounts)., • Active Smartphone (to download scheduling & HR/Payroll applications)., • House shoes- Slip-resistant is encouraged., • Monday-Friday 8 am-6 pm availability (for full-time cleaners)., • Ability to lift and/or move up to 40 pounds safely., • Ability to work on feet for up to 8 hours a day in a physically demanding job., • Ability to sit, stand, bend, reach, climb step stool, etc. in an 8-hour day while providing field support., • Ability to sit for long periods of time (driving/commuting) between account locations. Great benefits for FT - 30+ hours per week! • 401(k) Savings., • Dental Plan., • Vision Coverage., • Short Term Disability., • Life Insurance., • Health Insurance., • Paid Time Off., • Some Paid Holidays., • $25k Group term life insurance is a fully company-paid benefit., • Shoes for crews - $50 Employee discount! (cleaners only). We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender, gender identity or expression, or veteran status. We are proud to be an equal-opportunity workplace.

Job Description Join the Team at Eastside Food Co-op in the Heart of Northeast Minneapolis! Night and Weekend availability required Housekeeper REPORTS TO: Operations Manager FLSA STATUS: Non-Exempt, Hourly Employee DEPARTMENT: Administration PURPOSE: To provide excellent customer service while maintaining a level of cleanliness that exceeds health code standards. To clean and maintain the retail sales floor, offices, restrooms, and employee spaces, keeping facilities in good running order. ALL CO-OP STAFF WILL: • Use all available tools and resources in order to provide excellent and knowledgeable customer service to all customers, coworkers, and vendors, • Communicate professionally and respectfully with everyone you encounter while at work, • Adhere to all store and department policies and procedures, • Demonstrate regular, predictable good attendance, • Attend huddles and meetings as scheduled, • Commit to contributing to a positive, team-building work environment ALL HOUSEKEEPERS WILL: • Sweep retail floor and all back stock and work areas multiple times daily, • Remove trash and recycling that is not the responsibility of a specific department, • Clean each restroom several times throughout shift, • Keep mop and equipment areas clean and free of debris, • Wipe down tables and chairs of indoor and outdoor seating areas several times during shift, • Dust and keep orderly magazine racks and food shelf bins in entry vestibules, • Clean glass display doors on sales floor and polish chrome on cases, • Scrub and keep clean hard-to-get-at areas, • Clean break room daily, • Assist Deli kitchen with dishwashing duties as needed, • Pick-up and properly dispose of trash and debris from co-op property in parking lot, gardens, sidewalks, etc., • Snow and ice removal of sidewalks and receiving areas as necessary, • Landscaping maintenance, including weeding and watering, as necessary, • Strictly follow all guidelines – including food safety and organic standards – for handling cleaning products, • Work safely using safe body mechanics and good judgment, • Complete tasks as assigned by the Operations Manager, • Follow all Eastside Food Co-op and facilities policies and procedures THE IDEAL CANDIDATE WILL POSSESS: • High standards for facilities cleanliness and quality of work, • Exceptional customer service skills, • The ability to balance multiple priorities, • Self-motivation; comfortable taking initiative and prioritizing tasks, • Attention to detail and good organizational skills, • Weekend and evening availability, • The ability to work independently with limited and no supervision PHYSICAL DEMANDS • Standing, bending, stooping, reaching, squatting, and walking for extended periods of time per shift, • Movement of merchandise, equipment, and ladders throughout the store, not to exceed 50 pounds; pushing and pulling carts weighing up to 200 pounds, • Environmental exposure to extreme temperatures (coolers, freezer, outdoors, etc.), • Exposure to cleaning chemicals and supplies, • Repetitive use of hands for grasping, pushing, pulling, and fine manipulation Important Notice: The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. Eastside Food Co-op reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change. Job Posted by ApplicantPro

Job DescriptionLike to Clean? Want to learn about eco-friendly cleaning? Two Bettys is currently hiring! We are looking for efficient and detail-oriented house cleaners to join our amazing team! Our Bettys, work independently and are responsible for reading and following client notes with detailed instructions provided and collected by our sales team & schedulers. Using Two Bettys cleaning supplies and standard procedures our Bettys complete standard, deep or specialty clean services. For this role you must also have the ability to commute between client locations anywhere within our service area. We strive to always support our cleaners and clients, We have a full team ready to support you from a dedicated service manager to a dedicated scheduler for each area, quality field agents that closely support both clients and cleaners. For the specialty projects we have dedicated team leads, and specialty teams! We service our residential clients Monday-Friday 8 am-6 pm - No nights or weekends. No experience? No worries, We offer a paid full week of training! (Training Schedule M-F 9 am-5 pm) Here's our service area Map Ready to Apply? Click here to apply!! We offer the following positions: • Full-time Cleaner - 30 hours +., • Part-time Cleaner- 25 hours minimum (Flexible Hours, Friday's are a must). Key Duties & Responsibilities:Tasks and responsibilities associated with this position include (but are not limited to) the following: • Clean client homes using techniques and products provided by Two Bettys., • Provide exceptional customer service at all times., • Clean windows, kitchen, restrooms, sinks, mirrors, toilets, tubs, windows and vanities., • Dust surfaces, ceiling fans, blinds , tables, wood surfaces, and shelves., • Sweep and vacuum floors, carpets, rugs, and upholstery., • Wipe down appliances., • Empty wastebaskets and take trash and recycling out., • Keep a consistent schedule and communicate availability updates in a timely manner., • Accountable to report to a Service Manager regarding, but not limited to, schedule changes, time off requests, support and training needs, etc., • Participate in 1:1 meetings with Service Manager., • Visit the Refill station as scheduled (to pick-up/drop-off supplies)., • Attend company meetings, events and model Two Bettys company values and mission is expected., • Visit residences to perform a variety of house cleaning duties in a timely and professional manner., • Review cleaning specifications for each residence. You can feel great about working at Two Bettys! Why?, • We love to clean and feel good about it!, • We only use eco-friendly and non-toxic cleaners., • We pay our cleaners a fair living wage and offer benefits!, • We’re locally & woman-owned! Our founder lady Anna is our OG Betty!, • We’re fierce advocates of environmental, economic, and social justice! Earn a living wage!, • We start our cleaners at $19.50 an hour., • Increase to $22 or $23 an hour within the first year of employment!CASH TIPS ARE ALWAYS ENCOURAGED! WE ASK OUR CLIENTS TO TIP OUR CLEANERS DIRECTLY. Requirements (some are physical) :, • Valid Drivers License (to commute to and from client accounts)., • Reliable Vehicle & Proof of Auto Insurance (to commute to and from client accounts)., • Active Smartphone (to download scheduling & HR/Payroll applications)., • House shoes- Slip-resistant is encouraged., • Monday-Friday 8 am-6 pm availability (for full-time cleaners)., • Ability to lift and/or move up to 40 pounds safely., • Ability to work on feet for up to 8 hours a day in a physically demanding job., • Ability to sit, stand, bend, reach, climb step stool, etc. in an 8-hour day while providing field support., • Ability to sit for long periods of time (driving/commuting) between account locations. Great benefits for FT - 30+ hours per week! • 401(k) Savings, • Dental Plan, • Vision Coverage, • Short Term Disability, • Life Insurance, • Health Insurance, • Paid Time Off, • Some Paid Holidays, • $25k Group term life insurance is a fully company-paid benefit, • Shoes for crews - $50 Employee discount! (cleaners only) We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender, gender identity or expression, or veteran status. We are proud to be an equal-opportunity workplace.

Job DescriptionDescription: BLUE PLATE CORE FOCUS Passionate Hospitality & Flavors Fuel our Community, This really is our niche. This one statement captures the following: Flavors: distinctive taste and quality, not just food and drink Fuel: energy, sustenance, nourishment, power, an everyday need Community: the people that work for us, dine with us, live by us BLUE PLATE CORE VALUES We Are: Adaptable Committed Enthusiastic There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future: ADAPTABLE to our changing world COMMITTED to our people & our community ENTHUSIASTIC to living our best life Accountabilities and Responsibilities • Leadership - The GM is expected to lead by example in all areas. Enthusiastic dedication, professionalism, • and positive leadership have the greatest impact on the team. The GM must organize, energize, develop and, • lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles., • Create a culture, atmosphere and environment of Passionate Hospitality, • Running great shifts using great people and creating relationships with guests, • Hiring great people and not compromising standards, • Training and upholding employees and managers to company standards, • Communicating to management team clearly and effectively, • Communicating to DO clearly and effectively, • Identifying opportunities and taking swift action to correct behavior, • Always looking for sales opportunities and weighing them against ROI, • Oversee and accountable for all BOH responsibilities which include line checks, hiring and training, accountability, efficiencies, quality control, financials, and all other company directives, • Development of Management Team - General Managers are responsible for the development and cohesiveness of their management team. This team is typically comprised of the Assistant General Manager, FOH Manager, Chef and Sous Chef, as well as any Key Hourly Employees. The GM is overall responsible for:, • Coaching & Mentoring, • Development Plans & Support, • Giving & soliciting consistent and constructive feedback, • Assisting managers with goal setting and action plans, • Reviewing managers’ goals, measuring successes and opportunities, • Holding your team accountable in a fair and consistent way through tough conversations and follow through on directives given., • Profitable Financial Operations - The General Manager is held accountable to the store being a profitable operation. Key areas to this are:, • Understanding of Profit & Loss statement and what impacts it., • Ability to organize daily, weekly, per period financial obligations., • Understands the budget and how to impact it, • Comprehension of financial reporting platform, inclusive of all functions, • Daily Sales Reporting, • Accounts Payable, • Inventory, • Payroll, • Entry & Research, • Ability to communicate weekly Sales and P&L results succinctly and with purpose, • Understands costs and how they impact the financial statements, • Prime Costs - labor, food, beverage, • Controllable Costs - i.e. office supplies, marketing, training & education, printing, • Non-controllable Costs - rent, insurance, salaried payroll, • Understands productive scheduling and holds management team accountable to:, • Writing schedules to budgeted labor percentage, • Managing to those numbers daily, • Reviewing opportunities and taking action to correct shortcomings, • Develop and Implement Marketing Initiatives - This is a key element to running a successful business. General Managers will work closely with their Chief Financial Officer and the Director of Culinary to ensure all initiatives align with the store and company brand standards. GMs are expected to be proactive in developing quarterly store-specific marketing plans. This is to be specific and continuous throughout the year. • Marketing takes two forms - both internal and external. Developing the plan will require GMs to collaborate with their managers to identify opportunities. Initiatives include, but are not limited to the following:, • In-store promotions, • Community involvement, • Off-Site events (both charitable and profitable), • Media involvement (print, television, radio), • Social Media, • Employee engagement, • Training - General Managers are accountable to the training of all employees. GMs are to work with the Director of Operations to ensure training processes are in place., • A welcoming orientation, • Training Plan specific to the department, • FOH Alcohol Compliance, • Department Trainers, • Training Materials (online and print), • Initiative Implementation & Integration (menu, policy, standards, execution/operations) Hiring – It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, General Managers must coach management teams in hiring the best people. • Recruiting using both traditional and non-traditional methods, • Interviewing using BPRC interview guides & tools., • Selecting people who fit our brand - hospitality, appearance, enthusiasm, • Creating personnel files and communicating documentation requirements Ensure all required documents are completed, entered correctly in POS & Payroll and maintenance (updates & terms) of POS & Payroll Facilities - General Managers are accountable for the entire facilities of the store. GMs must work with and communicate to The Director of Operations to ensure cleanliness and consistent operation of the physical plant. • Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards., • Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base line knowledge for the functions of all equipment., • Health Department: Follow all safety & sanitation standards, • Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day, • Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts Management of Culinary Team- The General Manager is responsible for the management, development, and discipline of the Culinary Team. The General Manager is ultimately responsible for the Culinary Teams adherence to Executive Team expectations and guidelines and directs any questions or concerns directly to the Director of Culinary. The General Manager will work closely with the Chef and Sous Chefs in the following ways: • Direct report for Executive Chefs, • Understand and Implement Executive Team initiatives., • Hold team accountable for adherence to expectations, • Conversing and coaching on a daily basis, • Goal setting and development of action plans, • Achieving operational excellence, incl. food quality, cleanliness and chef daily routines Achieving financial excellence, with focus on food and labor costs, • Involving Director of Culinary when specific training or assistance is needed? Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas., • Ensure Compliance with operational standards, company policies, federal/state/local laws and ordinances., • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards., • Will uphold all ServSafe guidelines.Requirements: Qualifications- • College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative., • Knowledge of computers (MS Office-experience and Google Platform a plus), • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures., • Must have reliable transportation, • Must agree to background check, • ServSafe Certification recommended. Working Conditions- • Hours may vary if a manager must fill in for their employees or if emergencies arise. Typical work week =50-55 hours. This includes working nights, weekends and holidays., • Ability to perform all functions at the restaurant level, including delivery when needed., • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion., • Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers, and other office equipment. Abilities • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Reading Comprehension - Understanding written sentences and paragraphs in work related documents., • Speaking - Talking to others to convey information effectively, • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems., • Monitoring - Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action., • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Job DescriptionPosition Description: Title: General ManagerReports to: Director of Operations Compensation: $70,000 - $85,000 annuallyPosition SummaryThe General Manager is responsible for the day-to-day operations of the restaurant, ensuring a smooth and polished guest experience while driving profitability and team engagement. This role requires strong leadership, a deep understanding of hospitality, and an ability to foster collaboration across departments. The General Manager is a key culture carrier who upholds DDP Restaurant Group standards, builds and develops high-performing teams, and ensures operational excellence across all service periods. Key Responsibilities Team Leadership & Culture Build and foster a respectful, positive, and collaborative team environment Lead daily pre-shift meetings for the FOH team Provide regular feedback and conduct performance reviews Administer disciplinary actions and performance management as neededPartner with HR and the Director of Operations on hiring, onboarding, and offboarding processesMaintain accurate and compliant personnel recordsGuest Experience & Service ExcellenceEnsure guests receive responsive, welcoming, and exceptional service at all times Oversee floor operations including door, kitchen pass, bar pass, and table maintenance Touch tables during service and resolve guest complaints or concerns promptly Monitor and manage To Go operations, ensuring accurate order execution and guest satisfaction Operations & Financial Oversight Monitor and manage labor in proportion to sales goals Approve and oversee hourly FOH scheduling and manager scheduling Manage daily sales reporting, cash deposits, discounts, and comps Review and audit server checkouts and tips Troubleshoot POS issues and oversee menu updates in coordination with FOH/BOHManage all purchasing and service/supply needs for the FOHCompliance & Facility Management Ensure compliance with MDH Food Safety, sanitary practices, and local/federal laws Maintain cleanliness standards and communicate facility maintenance needs Complete required injury reports and manage illness logs in a timely and compliant manner Ensure the use of proper safety protocols and internal systems for injuries, PTO, and call-outs Qualifications & Expectations3+ years of experience in restaurant management or similar leadership roleStrong understanding of financials, labor management, and operational metrics Ability to multitask, troubleshoot, and stay calm under pressure Effective communicator with team, guests, and cross-functional departments Experience in performance management, scheduling, and hiring Knowledge of POS systems and back-office software Availability to work a flexible schedule, including nights, weekends, and holidays Ability to lift up to 30 pounds and be on your feet for extended periods Benefits Health, Dental, and Vision Insurance Paid Time Off 401(k) Employee Discount Flexible Schedule Paid TrainingNote: This job description is intended to highlight the general requirements and responsibilities of the role. It is not an exhaustive list, and duties may evolve or be added as needed to support the needs of the business. Job Advertisement: Now Hiring: General Manager - DDP Restaurant GroupAre you a driven hospitality leader ready to take the next step in your career?DDP Restaurant Group is looking for a General Manager to oversee one of our restaurant concepts - leading daily operations, inspiring service teams, and delivering exceptional guest experiences.With restaurants such as Martina, Rosalia, Cardamom, Colita, Dexters, Porzana, Flora Room, Minari, Pikok Lounge, and Therese, DDP Restaurant Group is one of the Twin Cities most dynamic hospitality groups.Grow your career with us. Apply today. $70,000.00 - $85,000.00 Annually

Benefits: • commission only position - no upper limit, • Flexible schedule, • Paid time off Kitchen Tune-Up is growing at an exciting pace! We are seeking dedicated team members to join our team with the mission of completing extraordinary kitchen remodeling projects. We are seeking career minded professionals who are willing to learn new techniques and are looking for a stable, well-paying career. Ideal candidates strongly believe in the company culture that our clients always come first. Our sales team members are coachable, have drive and empathy, have courage to try new things, are lifelong learners, and have a willingness to follow a process and be adaptable. Are you a leader? Do you have goals to grow within a company? Do you like meeting new people and learning about their needs and meeting or exceeding them? Are you a big idea and big picture type of person? If yes, we encourage you to apply. Kitchen Tune-Up is a locally owned and operated business backed by a national franchise system with over 30 years as a leader in the remodeling industry. Our mission is to build trust with every client and elevate the remodeling experience into a timely and enjoyable process. Benefits/Perks: • Paid Training, • Un-capped, commission-only position, • Steady work, • Growth Opportunities Duties and Responsibilities: • Manage lead flow and client projects from beginning to end., • Maintain frequent communications with clients and prompt follow-up with prospects and clients., • Conduct the Kitchen Tune-Up sales process (training is provided)., • Have confidence to ask for the sale, be persistent in follow-up, and have a strong desire to succeed., • Track and maintain notes in our CRM software., • Represent the brand professionally in appearance and attire, and position yourself as an industry professional., • Communicate regularly with the franchise owner and sales manager and follow instructions for the sales process., • Generate leads at home shows and other networking, industry, and local events. Qualifications • High attention to detail, • A self-starter who makes things happen rather than waits for things to happen., • Computer and smartphone proficient, • Highly motivated and dependable with a strong work ethic, • Social media savvy: Knowledge of maintaining a Facebook business page and responding to Facebook messages preferred but not required., • Optimistic and enthusiastic with a friendly personality., • Ability to set priorities and work in a fast-paced environment., • Professional appearance and demeanor suitable to working in clients’ homes., • Strong written and verbal communication skills., • Prior experience in the in-home sales and kitchen remodeling/refacing fields are a huge plus! Do you take pride in your work and want to be part of a growing local company that values your skills? This is a year-round position with paid training. Why join the Kitchen Tune-Up team? • Steady work and rapid growth in the market, • Fuel Reimbursement available., • Sales training and all sales tools and materials provided., • Ongoing coaching and training provided. We offer substantial training and lucrative compensation for those willing to work inside of a process, keep a sharp eye for detail, remodel the expectations of our clients, and work hard. Kitchen Tune-Up is a high-quality company, and we offer steady work and performance pay. Ongoing training with growth opportunities, if desired. Flexible work from home options available. Compensation: $67,000.00 - $100,000.00 per year Kitchen Tune-Up is a kitchen design and remodeling franchise system of committed professionals. Our remodeling experts update, uplift and upgrade kitchens utilizing our 5 Trustpoints to create an experience second to none. Our 5 Core Services include our exclusive 1 Day Wood Restoration Tune-Up, Cabinet Re-Facing, Redooring, Cabinet Painting, and Custom Cabinets. While the kitchen is the heart of the home, our people are the heart of our company. At Kitchen Tune-Up our people are valued. Each day we work and collaborate to uplift our customers’ homes as well as the lives of our people. Find yourself an uplifting opportunity and join our team! The positions on this website, unless otherwise indicated, are posted by Kitchen Tune-Up® franchisees. Kitchen Tune-Up® franchises are independently owned and operated businesses and if you accept a position with an Kitchen Tune-Up® franchisee, you are employed by that franchisee, and not by franchisor HFC KTU LLC, nor any of its parents or affiliates. The hiring franchisee is solely responsible for all employment decisions including hiring, termination, discipline, compensation and benefits and HFC KTU LLC and its parents and affiliates have no input or involvement in such matters. HFC KTU LLC does not receive, review or store any applications for employment. Any questions about posted positions or the hiring process must be directed to the Kitchen Tune-Up® franchisee posting the position.

Position at Conair LLC About Us: Conair is a leading international designer, manufacturer, and marketer of branded personal care and small kitchen appliances, cookware, hairbrushes & accessories, cosmetic bags, and travel accessories. Conair has always been driven by a passion for innovation; it’s part of the Company’s DNA. Trendsetting products have been invented by Conair since its inception in 1959, keeping the Company always a step ahead of the competition. The company's domestic and international divisions offer a diversified mix of consumer and professional products sold in over 120 countries. The Family of Conair brands include CONAIR, Cuisinart, BabylissPRO, Scünci and Waring. At Conair, we inspire our customers with innovative high-quality products andiconic brands that enhance their lives. Position Summary: The Senior National Account Manager will work to create long-term, trusting relationships with CVS. The Senior National Account Manager’s role is to work with the Sales Director, Drug Channel and oversee the CVS business for Beauty & Home Care categories, developing new business and actively seeking new sales opportunities. The individual must be high energy, self-motivated, competitive, adaptable, intellectually curious and a strong communicator (both written and verbal) with an aptitude and desire to uncover new business opportunities while maintaining and developing long-term relationships. This individual will play a pivotal role in representing us at CVS. Responsibilities: • Sales & Profitability at retail accounts. This would include generating and achieving annualized sales budgets; identifying, pursuing and securing new sales opportunities; and maintaining and growing existing businesses, all with a focus on profitability., • On-going forecasting for all accounts to provide best possible guidance to internal teams for planning purposes. This will include preparing for demand planner calls and ensuring our inventory on hand/on order is in line with needs., • Developing & executing profitable promotional strategies at each retail account and then tracking results post event., • Managing expenses as it relates to Coop, Operations, Chargebacks, etc.…for retail accounts and ensuring spend rates stay within budget., • Item setup and maintenance in retailer platforms (including cost changes when necessary)., • Communicating the strategic initiatives of account base to the internal Marketing/ Produce Development teams (these initiatives would include merchandising, brand, operational, logistical, etc.…)., • Responsible for all Divisional communication to retail accounts and building relationships accordingly., • Obtaining, interpreting, and utilizing available data (including but not limited to, Account POS (IRI/Retailer Specific), Syndicated Data (IRI/Nielsen), Shopper Insights, etc...). Qualifications:, • Bachelor’s degree or equivalent; Minimum of 8 years of proven sales experience., • Strong oral and written communication skills., • Experience setting sales goals., • Experience managing a broker network to help manage account base., • Strong computer skills, including Microsoft Office (Word, Excel, PowerPoint, Outlook), and internet applications., • Experience with analyzing and interpreting syndicated data sources., • Strong customer service, negotiation skills and ability to interact with customers at all levels throughout their organization., • Self-starter with excellent time management, multi-tasking, strong problem-solving and organizational skills., • Strong work ethic and sense of integrity, trustworthiness, and ability to maintain a high level of confidentiality., • Creative in brainstorming and proposing new ideas and solutions to existing problems., • Adaptability and strong problem-solving skills., • Understanding of consumer behaviors and industry trends. Environmental Factors:, • Working conditions are normal for an office/ home office environment., • Must be able to sit for extended periods of time., • Must be able to use a computer keyboard and view a monitor for extended periods of time., • Must be able to travel domestically (30%) and internationally for business (if needed), • This is a remote position based out of the Mid-Atlantic or Northeast area. What we offer:, • Comprehensive Medical/Dental/Vision plans, • Generous Paid Time Off Programs, • Life & Disability Insurance, • FSA/HRA/Dependent Care FSA, • Paid Parental Leave, • 401k and company match, • EAP & Employee Wellness Programs, • Volunteer Days Paid Time Off Are you passionate about this opportunity but worried that you don’t have 100% of the experience we’re looking for? We still want to hear from you! Apply online and let us know why you would make a great addition to Conair!

The Company You’ll Join At Rebuy, we're on a mission to revolutionize shopping with intelligent, personalized experiences that wow customers around the globe. As a fully remote team, we power some of the fastest growing DTC brands like Aviator Nation, Liquid Death, Magic Spoon, Blenders, Primal Kitchen, and many more. We believe in ownership, drive, and empathy and strongly uphold that every team member plays a vital role in shaping the future of intelligent commerce. Our culture thrives on collaboration, creativity, and genuine passion. We don’t just build great tech - we build lasting partnerships, a strong community, and a place where people love to work. The Role You own product vision and execution for_ and the Monetize commerce-media engine. You will lead the Product Owner and Design organizations, partner with the VP of Engineering on delivery, and partner with the CRO on all go-to-market strategies. You will reshape the product organization into pods (PO + Designer + 4–6 engineers) and set the API-first roadmap that defines how Rebuy serves both the human shopper and the agentic shopper on the same engine. What You’ll Do: Set and own the_ product roadmap — the API surface, the onsite UX, the Monetize media network Lead and grow the Product Owner and Design teams; establish the pod model and operating rhythm Partner with the VP of Engineering to ship the V2 "tools, not agents" API menu Own product KPIs: net revenue retention, expansion, activation, time-to-value Be the externally facing product voice — partners, customers, prospective acquirers Who You Are We're excited to meet you and get to learn more about you, your experience and your interest in joining our team. 10+ years in product leadership; at least one tour scaling a $20M+ ARR SaaS product Deep experience in ecommerce, Shopify ecosystem, or martech API-first / developer-experience mindset — you've shipped products as APIs, not just UIs Strong design partnership; you treat Design as a peer function, not a service org Comfortable operating in an exit-process posture with discretion Vast experience with data intensive products Strong communication skills and ability to break down complex problems into easy-to-understand concepts. Be a leader by example Someone who carries a positive attitude, loves to be a problem-solver, is naturally self-motivated, and passionate about ecommerce. Who You’ll Meet With Now let's get into who you'll meet during our interview process! After you submit your application and it's been reviewed by our team, we will reach out to you inviting you to meet with us. From there, you can expect an interview process similar to this: Recruiter Screen (30 min) — Initial conversation to learn more about you and answer your questions about Rebuy and this role. Hiring Manager interview (30-45 min) — High level conversation but more in depth about the role. COO Interview (30min) - A high level conversation with the co-founder, COO. Panel Interview (45-60 min) — Meet with members of the engineering team to chat more in depth about your experience. Presentation (3-5 business days) — A project-based assessment to show us your vision. Final Interviews (15 min each) — Short conversations with our CEO and COO where you'll get to learn more about Rebuy. The Perks You’ll Enjoy Rebuy is a fully remote company across the U.S. and Canada that aims to provide all of our team with the resources, support and flexibility they need to thrive in their roles. Team: We’ve got the best, brightest, most brilliant team members who are excited to meet you! We also like to think we have a good sense of humor. Remote Work: With a strong internet connection, you’re able to work from anywhere within the U.S. and Canada. PTO: We offer a flexible vacation policy, generous holiday schedule, parental leave and sick policy. There’s other policies too like a birthday holiday! Amazing Benefits: 100% free health, dental, and insurance for you and your family. Don’t worry, there’s even more! Retirement Plans: For our U.S. employees we offer 401(k) retirement plans and for our Canadian employees we offer a TFSA and RRSP retirement plans. You’ll also enjoy a 3% contribution of your gross salary, no matter where you’re located! Our compensation reflects the cost of labor across several U.S. geographic markets, and we pay differently based on those defined markets. The U.S. base pay range for this position is $225,000 - $300,000 USD annually. Pay within this range varies by work location and may also depend on job-related knowledge, skills, and experience. Your recruiter and hiring manager can share more about the specific salary range for the job location during the hiring process. Disclosures: Equal Opportunity Statement Rebuy, Inc. is proud to be an Equal Employment Opportunity employer. We do not discriminate based on gender, race or color, ethnicity or national origin, age, disability, religion, sexual orientation, gender identity or expression, veteran status, or any other applicable characteristics protected by law. Rebuy, Inc. aims to make _ accessible to any and all users. If you have a disability or special need that requires accommodation to navigate our website or complete the application process, email hr@rebuyengine.com.