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Passion for natural foods and the mission of Whole Foods Market. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Whole Foods Market

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

The Opportunity: The Palate of a Chef, the Mind of a Scientist TCHO is looking for a rare professional to serve as the tactical engine of our research and production. This individual will fill a high-impact role that bridges the gap between creative sensory exploration and technical production. This is a hands-on role at our factory, responsible for tending the entire lifecycle of our chocolate. This begins with the cacao beans being grown around the world by our farmer partners, to the final production of high-end chocolate and confections at our production facility in Berkeley. We are seeking a maker who can manage complex data and production schedules while maintaining a disciplined focus on creativity and flavor. This position is 100% onsite due to the hands-on nature of the role, including production, sensory evaluation, laboratory work, and small-batch confectionery manufacturing. 1. Sensory Mastery & Tasting • Daily Analysis: Lead disciplined daily sensory panels of raw cacao liquors, experimental batches, finished chocolate, and confections to ensure every product meets TCHO standards., • Raw Material Selection: Participate in the selection and sensory analysis of all raw materials, including cocoa beans, liquor, powder, butter, and inclusions such as nuts or vanilla., • Final Sign-off: Provide sensory sign-off for final products coming off the line to ensure manufacturing quality and consistency. 2. The “Source” & Laboratory Management • Bean Sample Management: Manage the intake of cacao samples from global partners, including roasting, winnowing, and grinding micro-batches to evaluate fermentation quality and genetic potential., • Flavor Lab Oversight: Manage daily operations of the flagship TCHO Flavor Lab space (one of only 12 worldwide)., • Operational Upkeep: Oversee lab organization, cleaning, sample retention, and restocking of laboratory supplies and equipment. 3. Production, Formulation & Retail Confectionery • Formula Creation: Develop and manage proprietary daily production formulas used by the manufacturing team., • Retail Confectionery Production: Act as a Confectioner for TCHO Retail, responsible for creating small-batch and small-lot confections for retail customers, including hand-crafted and limited-run items., • Efficiency & Scalability: Support factory operations by optimizing run times, flush materials, FIFO practices, and small-batch scalability., • SOP Compliance: Ensure all product SOPs are followed, including requirements related to cross-contamination, Organic, Kosher, and Fair Trade certifications. 4. New Product Development (NPD) • Dream-to-Reality: Translate creative product concepts into consistent, repeatable production., • Prototyping: Execute hands-on prototyping and produce sales and retail samples, including chocolate formulas, plant-based ganache, enrobed items, panned goods, and other confections., • Scaling: Move products from lab-scale concepts to small industrial and retail-ready production. Who You Are • Palate-Driven: You possess an advanced ability to articulate flavor and a deep interest learning how the magic of chocolate comes to life., • Analytical: You love a good system and can track R&D data and formulas with precision to keep projects on a professional timeline., • Technically Grounded: You likely have a background in Food Science, Pastry, or Confectionery and know your way around the bakery and confectionery world., • Onsite & Flexible: This is not a desk job. You are based at our Berkeley HQ and willing to work weekends to keep the lab and production cycles moving. Skills & Abilities • Bachelors’ degree or equivalent, • Minimum 3 years working in pastry, confectionary or chocolate industry,, • Demonstrated leadership experience of teaching and developing teams within food industry., • Excellent writing, reading and communication skills, • Spanish fluency is a major plus., • Ability to transport and move 50-pound handloads, • Must be able to remain in a stationary position for entire shift, • Must be able to work above ground levels-10 feet and in cold and warm temperature work environment Salary - $95,000 - $120,000

Infuse Hospitality is a growing hospitality company known for creating thoughtful food, beverage, and guest experience programs inside hotels, offices, and lifestyle-driven spaces across the country. At TWYNE inside LUMA Hotel, we bring elevated café service, genuine hospitality, and a strong sense of community to every guest interaction. We’re looking for a hands-on Café Supervisor who thrives in fast-paced environments, leads by example, and genuinely enjoys being on the floor with their team. Core Responsibilities Daily Operations • Oversee daily café operations, ensuring smooth workflow and adherence to standards., • Open and close the café, ensuring all procedures are followed consistently., • Ensure compliance with health, safety, and sanitation regulations. Team Management • Assist with staff schedules, breaks, and shift coverage., • Train, mentor, and supervise café staff., • Conduct performance evaluations and provide ongoing feedback., • Resolve staff conflicts and foster a positive, collaborative work environment. Inventory & Ordering • Monitor inventory levels and maintain accurate product counts., • Assist with placing and managing orders tied to food truck and production needs., • Support cost awareness and minimize waste through strong organization. Customer Service & Guest Experience • Ensure consistently high-quality guest service., • Address and resolve guest concerns promptly and professionally., • Maintain a warm, welcoming, and clean environment for hotel guests and café customers., • Act as a brand ambassador for both TWYNE and Infuse Hospitality. Quality Control • Monitor food and beverage preparation for consistency and presentation., • Ensure menu items are executed accurately and served in a timely manner., • Uphold café policies, service standards, and brand expectations. Who You Are • A proven leader with previous supervisor experience in food & beverage or hospitality., • Experienced in coffee service and comfortable working behind the bar., • Organized and detail-oriented when it comes to inventory, ordering, and scheduling., • Confident managing people, priorities, and guest expectations simultaneously., • A natural problem-solver who stays calm under pressure., • Passionate about hospitality, consistency, and building strong team culture. Additional Details • Weekends are required, • No late nights, • Full-time position, • On-site, in-person role, • Coffee experience preferred Benefits • Unlimited Room for Growth, • Eligible to participate in tip pool, • Generous Benefits, • Excellent Compensation, • Paid Training, • Awesome Team to Work With

We are a group of people united by a strong purpose. We want you to get to know us, and Giuseppe, our very own artificial intelligence. We love good food, but above all, we love the planet, and that's why, to protect it, we reinvent the food industry, one delicious bite at a time, elevating what we eat, through our technology and based on plants. Our recipe has three mega-important components: science, technology, and of course, disruptive talents who work daily to create a better future. At NotCo we are not and do not seek to be the perfect company, but rather the right one. We are here to produce changes, and that is why we dare, fail, and sometimes achieve incredible successes. We are currently looking for a Product Development Scientist for our NotCo B2B Research & Development located in San Francisco, California, requiring an active on-site presence. This position will report to our R&D Sr. Team Lead and the incumbent will work cross-functionally to ensure R&D activities are successfully deployed locally. Responsible for the: • Independently conducts day-to-day product development activities as directed by the manager across multiple projects. This includes supporting activities related to the full product lifecycle process (from product concept to successful commercial launch as needed)and supporting process development, scale-up and technology transfer, • Supports the design and execution of bench-top tests, pilot-plant trials and full-scale formulations to deliver high-quality food products that meet and exceed the sensory, cost, and other performance targets, • Proactively proposes and uses sensory and analytical analysis to guide and validate the development process, • Maintains detailed documentation, experiment tracking and outcomes, and documents finished goods and ingredient specifications, • Provides feedback to project lead regarding relevant technical and process information, • Communicates proactively and effectively with cross-functional teams, clearly articulating perspectives and trade-offs related to new product development goals, • Utilizes NotCo’s proprietary AI technology to develop and improve food products, • Supports formula validation activities as well as process development, scale-up and technology transfer, • Engages in client communications and workshops, bringing technical, • Maintains detailed documentation across all R&D activities in a timely manner Qualifications / Requirements: • Bachelor’s degree in Food Engineering, Food Science, Engineering in Biotechnology or a similar discipline., • 2 + years of Food R&D experience is desired, preferably across both food and beverage categories., • Be agile, adaptable, and thrive in a dynamic and changing culture; works relentlessly to overachieve, anticipate obstacles, and create plans to overcome them., • Adapts easily to changing priorities and direction based on new project learnings and team priorities., • Demonstrated competency to effectively communicate (oral & written) cross-functionally with solid collaboration skills., • Comfortable in client-facing situations and able to communicate complex topics clearly and simply., • Excel in a startup environment, is excited to create new procedures and processes from scratch and has a strong entrepreneurial mindset., • Be a problem solver, have a general manager mindset, and take the initiative to get the job done, • Possess strong planning, project management, and execution skills, and the ability to articulate where and how you have used them., • Rigorous data-driven/analytical capability and ability and presence to present data effectively to a leadership team, • Work well in teams and cross-functional groups in a matrixed environment, both regionally and globally, • Possesses strong computer skills, including a high level of proficiency in MS Office, specifically Excel, • Authorization to work in the U.S. is required, • Ability to travel up to 50% of the time, including international travel and extended trips. NotCo is committed to fair and equitable compensation practices. The pay range for this role is $65,000 - $75,000. Actual compensation packages are based on several factors that are unique to each candidate, including but not limited to skill set, depth of experience, certifications, and specific work location. This may be different in other locations due to differences in the cost of labor. We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

At New Culture, we are making cow cheese without the cow. Dairy cheese is unsustainable and plant-based cheeses don’t work. Ours are sustainable, healthy, ethical, and indistinguishable from current dairy options in taste, texture, and function. Using fermentation to produce dairy proteins, food science to combine those proteins with natural ingredients, and traditional cheesemaking methods to make any cheese of choice, we are bringing about a new culture for the cheese industry. We are a Bay Area-based, venture-backed startup in an exciting growth and rapid expansion phase. We are looking for a Senior/Principal Process Engineer to join us in leading the global transformation to an animal-free dairy future. As an early member of the team, you will have significant influence and responsibility in determining the success and trajectory of New Culture. The ideal candidate is looking for a new challenge in a fast-moving, collaborative environment, has previous laboratory, scale-up and tech transfer experience in the recovery and purification of food proteins, is comfortable working in pilot and production environments, and can accommodate up to 25% travel. What will you be doing: • Leading the safe, efficient and robust deployment of New Culture’s downstream processes to pilot and manufacturing facilities, • Providing on-site and remote support for CDMO operations including generation of tech transfer packages, review of SOPs, batch records and campaign reports, troubleshooting, reconciliation of data required to validate scale-up success, and identification of continuous improvement opportunities., • Working closely with development and operations teams to select, specify and support commissioning of any new DSP equipment and systems needed to meet New Culture’s product quality and capacity requirements., • Providing project management support to ensure alignment between New Culture’s Process Development, Scale-up, Product & Commercial teams, CDMO partners, and logistics providers., • Performing scale-up /scale-down experiments at laboratory scale as needed to support efficient, on-spec scale-up, • Providing limited on-site microbial fermentation support at pilot and production facilities, • Developing, reviewing and maintaining process and cost models for continuous improvement What we expect from you: • BS Degree in Chemical/Biochemical Engineering or closely related discipline, • 8-12 years of relevant industry experience in downstream processing for food or bio-industrials. Experience with at least 3 of the following downstream operations in a pilot plant or production environment is required: cell disruption, centrifugation, distillation, filtration, reactive separations, crystallization, chromatography, and drying, • Significant previous experience leading tech transfer activities at CDMO sites. Must have experience troubleshooting and driving cost optimization in production environments., • Strong safety awareness, pro-active compliance with New Culture and CDMO EHS policies, • Ability to work closely and co-operatively with an interdisciplinary team including vendors, development staff, and operations teams., • Strong organizational and cross-functional communication skills, • Ability to travel up to 25%, including some international travel, • Ability to lift up to 25lb, work standing up for up to 4hrs, and walk up and down stairs., • A desire to develop cutting-edge fermentation technology to create delicious, impactful food products, • Authorization to work in the US Even better if you had: • Experience with microbial fermentation processes, • Experience working with dairy or other food proteins, • Previous startup experience Salary Range: $143,000 - $190,000 annually How to know you are a great fit: We look for candidates who are team players, learners, doers, and hungry to make a difference in the world. Creativity and resourcefulness, honesty, and empathy go a long way. Our five core values guide us on our path to achieving our mission. Determination with Kindness | Have the resolve, the drive, and the will to succeed, but do it with empathy, encouragement, and compassion. In the face of adversity we will only excel as a team by keeping kindness at the forefront of everything we do. Creativity with Transparency | Creativity, persistence, questioning, and crazy ideas to solve hard problems are essential to our work. We do all of this out in the open while being honest and forthright about the new things we’re trying, getting feedback and input from our teammates along the way. Teamwork with Rigor | Hold yourself and those around you to high standards and understand how your responsibilities are interconnected with others. As much as you rely on your teammates, they’re relying on you, and only with consistent communication and rigorous teamwork will we achieve our goals together. Speed with Focus | We move quickly, exploring new opportunities and incorporating new results to make progress rapidly. Remaining focused throughout our experimentations means making thoughtful decisions, listening to a range of perspectives, and moving forward as a unified team once we’ve committed to the path ahead. Love the Product (not just the Science) | The science is cool but the product is even cooler. Our breakthroughs are always in the pursuit of better products. It’s by selling delicious dairy that we will bring about a successful future for New Culture and a positive impact for our customers and the planet. New Culture is committed to promoting and creating a diverse, inclusive environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. Diversity is the foundation of what we do at New Culture, enabling us to build a company that celebrates what makes each of us unique.

NATURE AND SCOPE Oversees the demand planning and inventory optimization and control for TCHO. Designs forecasting models (time-series, predictive), collects and rationalizes against sales team and management forecasts, and optimizes and controls finished goods and raw materials inventory levels across warehouses locations. Presents results and summary to Sr. Management, continuously looking for optimization and efficiency improvements. Duties and Responsibilities: o Demand Forecasting • Create yearly, quarterly and monthly forecasts for TCHO’s products, • Engage in ongoing communications with field sales and marketing in tandem with quantitative analyses to better understand and quantify demand forecast drivers, • Enhance the process then collect and analyze unconstrained field sales forecasts o Inventory • Analyze and calculate optimal SKU-level and raw materials inventory levels, safety stock and location, • Monitors and manages inventory aging to minimize waste o Contribute to Build Plan • Rationalize field sales forecasts against time-series forecasts, production capacity, and inventory levels (existing and target) to assist with output of a constrained build plan, • Utilize constrained build plan to assist procurement in material acquisition planning and inventory management o Business Review • Periodically report to Sr. Management the summarized forecast results, inventory levels, variances to plan, business driver explanations and optimization opportunities and challenges o Optimize and Enhance • Continuously evaluate process and technology strengths and weaknesses to form recommendations for ongoing efficiency improvements, • Ad hoc analyses to assist Sr. Management understanding and decision making ● Quantitative undergraduate or MBA degree preferred ● Minimum of 3-4 years relevant experience (supply and demand planning and inventory replenishment/planning) strongly preferred ● Quantitative education and/or background in time-series and predictive forecasting, process design, inventory optimization, and manufacturing operational efficiency/optimization ● Strong modeling experience (business and analytical modeling, spreadsheet modeling, data modeling and structuring concepts) ● Sr. Management facing reporting and data visualization experience ● ERP (NetSuite) system experience helpful ● Highly organized and detail oriented salary range - $120,000 - $135,000

G & J Marketing and Sales is seeking an experienced, self-directed Independent Salesperson to represent established, in-demand food and beverage brands across vending, micro markets, office coffee, and pantry service. The Independent Salesperson should be based in or actively cover the Northern California/San Francisco/Sacramento area. The Opportunity • Step into an established, active market with existing customer relationships that are already generating commissions., • Earn commissions on sales you generate and actively service., • Operate within a defined ZIP-code territory., • Represent nationally recognized brands with proven demand and repeat purchase behavior., • Compensation is performance-based, driven by account growth, execution, and customer retention., • As an Independent Salesperson, you determine your own daily schedule, sales approach, priorities, and methods., • Grow your earnings by expanding distribution, programs, and product mix within your territory., • This opportunity is ideal for experienced sales professionals who want ownership, meaningful upside, and a platform to build long-term territory value, while operating within proven brand and execution standards. Ideal Background • Proven sales experience in CPG, food service, vending, office coffee, or distribution., • Existing operator, distributor, or customer relationships are preferred., • Demonstrated ability to grow and manage a defined sales territory independently., • Strong self-management, organization, and time prioritization skills., • Consistent follow-through without direct oversight., • A results-driven, entrepreneurial mindset., • Comfortable working in an environment where performance leads to additional commission earning opportunities.

Job Description • We are hiring immediately for a FOOD SERVICE WORKER position., • Location: San Francisco, CA 94158 Note: online applications accepted only., • Schedule: Full Time Schedule: Monday to Friday. More details upon interview., • Requirement: Previous experience a plus! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1497847. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Prepares, presents and serves food as needed. Essential Duties and Responsibilities: • Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables., • Weighs and measures designated ingredients., • Carries pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards., • Stores food in designated areas following wrapping, dating, food safety and rotation procedures., • Cleans work areas, equipment and utensils., • Distributes supplies, utensils and portable equipment., • Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Serves customers in a friendly, efficient manner following outlined steps of service., • Resolves customer concerns and relays relevant information to supervisor., • Ensures compliance with company service standards and inventory and cash control procedures., • Assures compliance with all sanitation and safety requirements. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) 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. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] 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.

Clorox is the place that’s committed to growth – for our people and our brands. Guided by our purpose and values, and with people at the center of everything we do, we believe every one of us can make a positive impact on consumers, communities, and teammates. Join our team. ___ Your role at Clorox: The Executive Assistant is a critical day-to-day partner, providing executive support to the highest levels within the organization. You serve as the face of the company and are an extension of the leaders, reinforcing the purpose and values of Clorox. This role is responsible for understanding the structure and operation of the company, managing some executives meeting cadence, prioritizing & responding to inquiries, and resolving issues with minimal supervision, independently and proactively. The Executive Assistant will collaborate and support communications and initiatives across the organization. In this role, you will: • Manage calendars and schedules, book and arrange travel, including complex and detailed itineraries, complete expenses reports, and accurately reconcile all P-card activity., • Communicate directly with key leaders and/or stakeholders, internally and externally, on behalf of the executives you will support; formulate details for memos, emails, presentations, reports, etc., • Coordinate logistics for meetings and events, working with other assistants, facilities staff and IT as needed., • Manage details of highly confidential information with professionalism, integrity, and discretion., • Assist in the preparation of reports, presentations and spreadsheets using software applications (e.g. Excel, Power Point, etc.). What we look for: • Bachelor’s degree or equivalent years of experience., • 8+ years administrative assistant experience supporting C-suite level executive., • Provide high-level administrative and strategic support to two Executive Committee members overseeing Finance and Human Resources, • Advanced experience with Outlook and calendaring program; intermediate to advanced Word, SharePoint, and PowerPoint skills; beginner to intermediate Excel skills., • Experience organizing meetings and events., • An understanding of how to manage complex business problems and articulate challenges, proposing solutions and working cross-functionally to achieve goals., • Follow-through on projects and commitments with speed and efficiency., • Excellent oral and written communication skills., • Exceptional interpersonal skills with positive, can-do attitude., • Demonstrated ability to handle confidential information and complex assignments using considerable judgment and initiative., • Ability to be detail-oriented with effective time management skills, the ability to multitask and have a drive for results., • Forward-thinking with the ability to effectively plan against future needs with a process-minded orientation. Workplace type: Hybrid - 4 days in the office Our values-based culture connects to our purpose and empowers people to be their best, professionally and personally. We serve a diverse consumer base which is why we believe teams that reflect our consumers bring fresh perspectives, drive innovation, and help us stay attuned to the world around us. That’s why we foster an inclusive culture where every person can feel respected, valued, and fully able to participate, and ultimately able to thrive. ___. [U.S.]Additional Information: At Clorox, we champion people to be well and thrive, starting with our own people. To help make this possible, we offer comprehensive, competitive benefits that prioritize all aspects of wellbeing and provide flexibility for our teammates’ unique needs. This includes robust health plans, a market-leading 401(k) program with a company match, flexible time off benefits (including half-day summer Fridays depending on location), inclusive fertility/adoption benefits, and more. We are committed to fair and equitable pay and are transparent with current and future teammates about our full salary ranges. We use broad salary ranges that reflect the competitive market for similar jobs, provide sufficient opportunity for growth as you gain experience and expand responsibilities, while also allowing for differentiation based on performance. Based on the breadth of our ranges, most new hires will start at Clorox in the first half of the applicable range. Your starting pay will depend on job-related factors, including relevant skills, knowledge, experience, and location. The applicable salary range for every role in the U.S. is based on your work location and is aligned to one of three zones according to the cost of labor in your area. –Zone A: $65,000 - $115,800 –Zone B: $59,600 - $106,100 –Zone C: $54,200 - $96,500 All ranges are subject to change in the future. Your recruiter can share more about the specific salary range for your location during the hiring process. This job is also eligible for participation in Clorox’s incentive plans, subject to the terms of the applicable plan documents and policies. Please apply directly to our job postings and do not submit your resume to any person via text message. Clorox does not conduct text-based interviews and encourages you to be cautious of anyone posing as a Clorox recruiter via unsolicited texts during these uncertain times. To all recruitment agencies: Clorox (and its brand families) does not accept agency resumes. Please do not forward resumes to Clorox employees, including any members of our leadership team. Clorox is not responsible for any fees related to unsolicited resumes.

The Food Service Worker performs any or all duties associated with setting up and working on a tray line, serving food to residents, washing dishes and/or pots and pans, bussing dishes, preparing food, such as salads, desserts, garnishes and/or maintaining cleanliness of food service and dining room areas. May be required to work varying shifts, including morning or evening shifts. This is an on call position. Pay range is $19/hr - $23/hr depending on experience. To be successful in the role, you would have: • Education – High school Level diploma or equivalent knowledge is a prerequisite for entry into profession., • Experience/Training – Minimum of 6 months of experience in related field preferred., • Certificates, Licenses, Registrations – ServSafe certification and/or Food Handlers Certification or enrollment in the certification course preferred What's in it for you? As the largest nonprofit owner/operator of senior living communities in California and one of the largest in the country, we are more than just a place to work. We are here to ensure that all we serve are provided with every opportunity to become their best selves as they define it, and this begins with YOU. At HumanGood, we offer the opportunity to be part of something bigger than yourself on top of an incredible package of benefits and perks for our part-time and full-time Team Members that can add up to 40% of your base pay. Full-Time Team Members: • 20 days of paid time off, plus 7 company holidays (increases with years of service), • 401(k) with up to 4% employer match and no waiting on funds to vest, • Health, Dental and Vision Plans- start the 1st of the month following your start date, • $25 per line Cell Phone Plan, • Tuition Reimbursement, • 5 star employer-paid employee assistance program, • Medical benefits starts the 1st of the month following your start date, • Matching 401(k), • Tuition Reimbursement Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the ___ notice from the Department of Labor.

Ref: 10292This position is 4 Hours per day (.53 FTE)The District and AFSCME are working together to create promotional opportunities for existing staff therefore this job posting is available for seven (7) days for internal candidates based on our collective bargaining agreement. TITLE: Nutrition Services Assistant I & III REPORTS TO: Nutrition Services Field Supervisor DEPARTMENT: Nutrition Services CLASSIFICATION: Classified FLSA: Non-Exempt WORK YEAR / HOURS 204 days /hours as assigned ISSUED: Rev: May 2008 Rev: June 2007 SALARY GRADE: FSA 3 BASIC FUNCTION: Under the direction of a Nutrition Services Field Supervisor perform food service activities related to the preparation packaging and serving of foods while conforming to State and Federal meal program mandates; perform cashiering duties in the sale of food items; receive and account for money; issue maintain and review records of student meal eligibility; maintain cleanliness of food service facilities; DISTINGUISHING CHARACTERISTICS: Nutrition Services Assistant I - Incumbents perform basic routine food service activities. Nutrition Services Assistant III Incumbents perform more complex food services activities including assisting the Manager in determining quantities of food to prepare adjusting recipes procedures and methods suggesting new menu items supervising and training assistants and operating the kitchen in the absence of the Manager. REPRESENTATIVE DUTIES: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties knowledge or abilities associated with this classification but is intended to accurately reflect the principal job elements). ESSENTIAL FUNCTIONS: • Perform routine food service activities related to the preparation packaging and serving of foods; cut mix wrap or package foods into appropriate serving portions; thaw frozen items open cans and packages; prepare pans for cooking and heating; wash fruits and vegetables., • Perform cashiering duties in the sale of food items; receive and account for money; check off the names of students served meals; operate point-of-service devices and collect money for ala carte items as assigned., • Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food beverages and supplies; count and set out food trays; heat items and serve meals to students and faculty., • Count and maintain inventory records and notify supervisor of needed supplies; assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash., • Operate a variety of standard kitchen equipment such as knives food warmer cash register slicer grater mixer steamer dishwasher and ovens as required., • Maintain work areas and serving areas in a clean sanitary and safe condition; wash and clean counters and tables; wash and store equipment pots pans trays and other food service items., • Assist other Nutrition Services personnel with cooking and baking activities as assigned., • Perform related duties as assigned. MINIMUM QUALIFICATIONS TRAINING EDUCATION AND EXPERIENCE: • Nutrition Services Assistant I & III:Any combination of education training and/or experience equivalent to: experience to demonstrate the knowledge and abilities listed and a 60% passing score on the designated basic skills test., • Nutrition Services Assistant III:Three years Nutrition Services experience LICENSES AND OTHER REQUIREMENTS: • Nutrition Services Assistant I & III, • Employment eligibility that may include fingerprints Tuberculosis and/or other employment clearance., • Nutrition Services Assistant III, • Valid Food Safety Certificate KNOWLEDGE AND ABILITIES KNOWLEDGE OF: • Standard kitchen equipment utensils and measurements, • Sanitation practices related to handling and serving food, • Basic math and cashiering skills, • Basic record-keeping techniques, • Prepare and serve food in accordance with health and sanitation regulations, • Learn and follow health and sanitation requirements, • Use tact patience courtesy basic customer service and interpersonal skills, • Maintain food service equipment and areas in a clean and sanitary condition, • Operate a computerized point-of-service device and make change accurately, • Add subtract multiply and divide quickly and accurately, • Wash cut slice grate mix and assemble food items and ingredients, • Learn apply and explain policies procedures rules and regulations, • Meet schedules and time lines, • Operate standard kitchen equipment safely and efficiently., • Understand and follow oral and written directions., • Work cooperatively with others, • Work in a school environment WORKING CONDITIONS ENVIRONMENT: Food services environment; heat from ovens and cold from refrigerators and freezers; exposure to cleaning chemicals; exposure to sharp knives and slicers. PHYSICAL DEMANDS: Dexterity of hands and fingers to operate kitchen utensils and equipment and computerized point-of-service devices; seeing to clean assigned areas and work with forms and computers; bending at the waist kneeling or crouching to clean assigned areas; reaching overhead above the shoulders and horizontally; standing for extended periods of time; lifting and carrying moderately heavy objects of 25 lbs or less (occasionally 50 lb items will be lifted and carried by two employees). NON-DISCRIMINATION POLICY: The Oakland Unified School District does not discriminate in any program activity or in employment on the basis of actual or perceived race religion color national origin ancestry age marital status pregnancy physical or mental disability medical condition genetic information veteran status gender sex or sexual orientation. Alondra Rios Title IX Coordinator & Investigator Office of the Ombudsperson/Title IXMarcus A Foster Leadership Center. 1011 Union Street Site 906 Oakland CA 94607 Office Direct FAX via email at Gabriel Valenzuela Ombudsperson/Title IX Coordinator/CCR Title 5 Coordinator/Equity Officer and Title II Americans with Disabilities Act (ADA) Coordinator Office of the Ombudsperson/Title IX Marcus A Foster Leadership Center 1011 Union Street Site 906 Oakland CA 94607 Office Direct FAX via email at Justin Anderson Director Health Services & Section 504 Coordinator Special Education Department (Santa Fe Campus 915 54th Street Oakland CA 94608). Office FAX: or via email at or at Required Experience: Junior IC Key Skills English Speaking,Access Control System,Cloud Computing,JDE,Light Bus And Heavy Bus,Building Electrician Employment Type : Full Time Experience: years Vacancy: 1

EOE/AA/Disabled/Veterans The Parc 55 is looking for a Steward/Dishwasher. You will find our downtown San Francisco hotel in the center of it all. Powell Street station and the cable car turnaround are one block from our property. Close to our property you will also find San Franciscos top attractions. Our Parc 55 property has 1024 guest rooms. This is a very hands-on type of position where multi-tasking is very important. If you are looking for an entry level type of position to start your career in the hospitality field this is the position for you. Wage:$33.98 per hour Schedule:Open availability required including days nights overnights weekends and holidays. Shifts will be primarily in the evenings and overnights. A Utility Steward is responsible for transporting and cleaning cooking utensils and service ware in the hotels continuing effort to deliver outstanding guest service and financial profitability. What will I be doing As a Steward you would be responsible for transporting and cleaning cooking utensils and service ware in the hotels continuing effort to deliver outstanding guest service and financial profitability. Specifically you will be responsible for performing the following tasks to the highest standards: • Wash dishes and operate the dishwasher to clean all chinaware silverware and cooking utensils, • Scrub pots and pans, • Burnish de-tarnish and polish silver, • Stock and maintain supplies and equipment, • Perform cleaning duties including but not limited to mopping and removing trash, • Transport and store clean service ware, • Train other stewards as needed Since being founded in 1919 Hilton has been a leader in the hospitality industry. Today Hilton remains a beacon of innovation quality and success. This continued leadership is the result of our Team Members staying true to our Vision Mission and Values. Specifically we look for demonstration of these Values: • Hospitality - Were passionate about delivering exceptional guest experiences., • Integrity - We do the right thing all the time., • Leadership - Were leaders in our industry and in our communities., • Teamwork - Were team players in everything we do., • Ownership - Were the owners of our actions and decisions., • Quality, • Productivity, • Dependability, • Customer Focus Hilton is the leading global hospitality company spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century Hilton has offered business and leisure travelers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its___

What are we looking for Since being founded in 1919 Hilton has been a leader in the hospitality industry. Today Hilton remains a beacon of innovation quality and success. This continued leadership is the result of our Team Members staying true to our Vision Mission and Values. Specifically we look for demonstration of these Values: • Hospitality - Were passionate about delivering exceptional guest experiences., • Integrity - We do the right thing all the time., • Leadership - Were leaders in our industry and in our communities., • Teamwork - Were team players in everything we do., • Ownership - Were the owners of our actions and decisions., • Quality, • Productivity, • Dependability, • Customer Focus Hilton is the leading global hospitality company spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century Hilton has offered business and leisure travelers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its ___

Ref:8462This position is 3 Hours per day (.40 FTE)The District and AFSCME are working together to create promotional opportunities for existing staff therefore this job posting is available for seven (7) days for internal candidates based on our collective bargaining agreement. TITLE: Nutrition Services Assistant I REPORTS TO: Nutrition Services Field Supervisor DEPARTMENT: Nutrition Services CLASSIFICATION: Classified FLSA: Non-Exempt WORK YEAR / HOURS 202 days/hours as assigned ISSUED: Rev: May 2008 Rev: June 2007 SALARY GRADE: FSA 1 BASIC FUNCTION: Under the direction of a Nutrition Services Field Supervisor perform food service activities related to the preparation packaging and serving of foods while conforming to State and Federal meal program mandates; perform cashiering duties in the sale of food items; receive and account for money; issue maintain and review records of student meal eligibility; maintain cleanliness of food service facilities; DISTINGUISHING CHARACTERISTICS: Nutrition Services Assistant I - Incumbents perform basic routine food service activities. Nutrition Services Assistant III Incumbents perform more complex food services activities including assisting the Manager in determining quantities of food to prepare adjusting recipes procedures and methods suggesting new menu items supervising and training assistants and operating the kitchen in the absence of the Manager. REPRESENTATIVE DUTIES: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties knowledge or abilities associated with this classification but is intended to accurately reflect the principal job elements). ESSENTIAL FUNCTIONS: • Perform routine food service activities related to the preparation packaging and serving of foods; cut mix wrap or package foods into appropriate serving portions; thaw frozen items open cans and packages; prepare pans for cooking and heating; wash fruits and vegetables., • Perform cashiering duties in the sale of food items; receive and account for money; check off the names of students served meals; operate point-of-service devices and collect money for ala carte items as assigned., • Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food beverages and supplies; count and set out food trays; heat items and serve meals to students and faculty., • Count and maintain inventory records and notify supervisor of needed supplies; assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash., • Operate a variety of standard kitchen equipment such as knives food warmer cash register slicer grater mixer steamer dishwasher and ovens as required., • Maintain work areas and serving areas in a clean sanitary and safe condition; wash and clean counters and tables; wash and store equipment pots pans trays and other food service items., • Assist other Nutrition Services personnel with cooking and baking activities as assigned., • Perform related duties as assigned. MINIMUM QUALIFICATIONS TRAINING EDUCATION AND EXPERIENCE: • Nutrition Services Assistant I & III:Any combination of education training and/or experience equivalent to: experience to demonstrate the knowledge and abilities listed and a 60% passing score on the designated basic skills test., • Nutrition Services Assistant III:Three years Nutrition Services experience LICENSES AND OTHER REQUIREMENTS: • Nutrition Services Assistant I & III, • Employment eligibility that may include fingerprints Tuberculosis and/or other employment clearance., • Nutrition Services Assistant III, • Valid Food Safety Certificate KNOWLEDGE AND ABILITIES KNOWLEDGE OF: • Standard kitchen equipment utensils and measurements, • Sanitation practices related to handling and serving food, • Basic math and cashiering skills, • Basic record-keeping techniques, • Prepare and serve food in accordance with health and sanitation regulations, • Learn and follow health and sanitation requirements, • Use tact patience courtesy basic customer service and interpersonal skills, • Maintain food service equipment and areas in a clean and sanitary condition, • Operate a computerized point-of-service device and make change accurately, • Add subtract multiply and divide quickly and accurately, • Wash cut slice grate mix and assemble food items and ingredients, • Learn apply and explain policies procedures rules and regulations, • Meet schedules and time lines, • Operate standard kitchen equipment safely and efficiently., • Understand and follow oral and written directions., • Work cooperatively with others, • Work in a school environment WORKING CONDITIONS ENVIRONMENT: Food services environment; heat from ovens and cold from refrigerators and freezers; exposure to cleaning chemicals; exposure to sharp knives and slicers. PHYSICAL DEMANDS: Dexterity of hands and fingers to operate kitchen utensils and equipment and computerized point-of-service devices; seeing to clean assigned areas and work with forms and computers; bending at the waist kneeling or crouching to clean assigned areas; reaching overhead above the shoulders and horizontally; standing for extended periods of time; lifting and carrying moderately heavy objects of 25 lbs or less (occasionally 50 lb items will be lifted and carried by two employees). NON-DISCRIMINATION POLICY The Oakland Unified School District does not discriminate in any program activity or in employment on the basis of actual or perceived race religion color national origin ancestry age marital status pregnancy physical or mental disability medical condition genetic information veteran status gender sex or sexual orientation. Alondra Rios Title IX Coordinator & Investigator Office of the Ombudsperson/Title IXMarcus A Foster Leadership Center. 1011 Union Street Site 906 Oakland CA 94607 Office Direct FAX via email at Gabriel Valenzuela Ombudsperson/Title IX Coordinator/CCR Title 5 Coordinator/Equity Officer and Title II Americans with Disabilities Act (ADA) Coordinator Office of the Ombudsperson/Title IX Marcus A Foster Leadership Center 1011 Union Street Site 906 Oakland CA 94607 Office Direct FAX via email at Justin Anderson Director Health Services & Section 504 Coordinator Special Education Department (Santa Fe Campus 915 54th Street Oakland CA 94608). Office FAX: or via email at or at Required Experience: Junior IC Key Skills DBA,Customer Service,ADMA,Environmental Science,Claims Investigation Employment Type : Full Time Experience: years Vacancy: 1

We are looking to add a Prep-Cook/Dishwasher to our dinner shift. This position works in the kitchen and dining room of our Assisted Living Facility helping with food preparation and service as well as playing a pivotal role in maintaining the cleanliness of the kitchen and related areas. The Dining Services Team is responsible for making sure that all residents receive three delicious and healthy meals a day; and the Prep-Cook/Dishwasher is an integral part of the team. Pay Rate- $19.00 per hour Current position is part-time 3:00pm-8:00pm. The schedule is a 3-on/3-off rotation. Responsibilities • Cleaning chopping and measuring food at the direction of the Cook, • Deliver coffee tea and food to various areas of the building, • Bus tables in the dining room, • Clear and wash dishes utensils pots and pans, • Sweep and mop floors of kitchen and food service areas, • Physical ability to perform duties including 75 pounds push/pull and 25 pounds lift/carry, • Fingerprint clearance from the FBI and DOJ, • Ability to speak English clearly and audibly while working with elders with hearing deficits Required Experience: IC Key Skills Culinary Experience,Food Handling,Restaurant Experience,Food Preparation Experience,Food Service,Kitchen Experience,Hospitality Experience,Guest Relations Experience,Cooking,Baking,Sanitation,Knife Skills Employment Type : Part-Time Experience: years Vacancy: 1

Ref:3728This position is 4 Hours per day (.67 FTE)The District and AFSCME are working together to create promotional opportunities for existing staff therefore this job posting is available for seven (7) days for internal candidates based on our collective bargaining agreement. TITLE: Nutrition Services Assistant I REPORTS TO: Nutrition Services Field Supervisor DEPARTMENT: Nutrition Services CLASSIFICATION: Classified FLSA: Non-Exempt WORK YEAR / HOURS 202 days/hours as assigned ISSUED: Rev: May 2008 Rev: June 2007 SALARY GRADE: FSA 1 BASIC FUNCTION: Under the direction of a Nutrition Services Field Supervisor perform food service activities related to the preparation packaging and serving of foods while conforming to State and Federal meal program mandates; perform cashiering duties in the sale of food items; receive and account for money; issue maintain and review records of student meal eligibility; maintain cleanliness of food service facilities; DISTINGUISHING CHARACTERISTICS: Nutrition Services Assistant I - Incumbents perform basic routine food service activities. Nutrition Services Assistant III Incumbents perform more complex food services activities including assisting the Manager in determining quantities of food to prepare adjusting recipes procedures and methods suggesting new menu items supervising and training assistants and operating the kitchen in the absence of the Manager. REPRESENTATIVE DUTIES: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties knowledge or abilities associated with this classification but is intended to accurately reflect the principal job elements). ESSENTIAL FUNCTIONS: • Perform routine food service activities related to the preparation packaging and serving of foods; cut mix wrap or package foods into appropriate serving portions; thaw frozen items open cans and packages; prepare pans for cooking and heating; wash fruits and vegetables., • Perform cashiering duties in the sale of food items; receive and account for money; check off the names of students served meals; operate point-of-service devices and collect money for ala carte items as assigned., • Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food beverages and supplies; count and set out food trays; heat items and serve meals to students and faculty., • Count and maintain inventory records and notify supervisor of needed supplies; assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash., • Operate a variety of standard kitchen equipment such as knives food warmer cash register slicer grater mixer steamer dishwasher and ovens as required., • Maintain work areas and serving areas in a clean sanitary and safe condition; wash and clean counters and tables; wash and store equipment pots pans trays and other food service items., • Assist other Nutrition Services personnel with cooking and baking activities as assigned., • Perform related duties as assigned. MINIMUM QUALIFICATIONS TRAINING EDUCATION AND EXPERIENCE: • Nutrition Services Assistant I & III:Any combination of education training and/or experience equivalent to: experience to demonstrate the knowledge and abilities listed and a 60% passing score on the designated basic skills test., • Nutrition Services Assistant III:Three years Nutrition Services experience LICENSES AND OTHER REQUIREMENTS: • Nutrition Services Assistant I & III, • Employment eligibility that may include fingerprints Tuberculosis and/or other employment clearance., • Nutrition Services Assistant III, • Valid Food Safety Certificate KNOWLEDGE AND ABILITIES KNOWLEDGE OF: • Standard kitchen equipment utensils and measurements, • Sanitation practices related to handling and serving food, • Basic math and cashiering skills, • Basic record-keeping techniques, • Prepare and serve food in accordance with health and sanitation regulations, • Learn and follow health and sanitation requirements, • Use tact patience courtesy basic customer service and interpersonal skills, • Maintain food service equipment and areas in a clean and sanitary condition, • Operate a computerized point-of-service device and make change accurately, • Add subtract multiply and divide quickly and accurately, • Wash cut slice grate mix and assemble food items and ingredients, • Learn apply and explain policies procedures rules and regulations, • Meet schedules and time lines, • Operate standard kitchen equipment safely and efficiently., • Understand and follow oral and written directions., • Work cooperatively with others, • Work in a school environment WORKING CONDITIONS ENVIRONMENT: Food services environment; heat from ovens and cold from refrigerators and freezers; exposure to cleaning chemicals; exposure to sharp knives and slicers. PHYSICAL DEMANDS: Dexterity of hands and fingers to operate kitchen utensils and equipment and computerized point-of-service devices; seeing to clean assigned areas and work with forms and computers; bending at the waist kneeling or crouching to clean assigned areas; reaching overhead above the shoulders and horizontally; standing for extended periods of time; lifting and carrying moderately heavy objects of 25 lbs or less (occasionally 50 lb items will be lifted and carried by two employees). NON-DISCRIMINATION POLICY The Oakland Unified School District does not discriminate in any program activity or in employment on the basis of actual or perceived race religion color national origin ancestry age marital status pregnancy physical or mental disability medical condition genetic information veteran status gender sex or sexual orientation. Alondra Rios Title IX Coordinator & Investigator Office of the Ombudsperson/Title IXMarcus A Foster Leadership Center. 1011 Union Street Site 906 Oakland CA 94607 Office Direct FAX via email at Gabriel Valenzuela Ombudsperson/Title IX Coordinator/CCR Title 5 Coordinator/Equity Officer and Title II Americans with Disabilities Act (ADA) Coordinator Office of the Ombudsperson/Title IX Marcus A Foster Leadership Center 1011 Union Street Site 906 Oakland CA 94607 Office Direct FAX via email at Justin Anderson Director Health Services & Section 504 Coordinator Special Education Department (Santa Fe Campus 915 54th Street Oakland CA 94608). Office FAX: or via email at or at Required Experience: Junior IC Key Skills DBA,Customer Service,ADMA,Environmental Science,Claims Investigation Employment Type : Full Time Experience: years Vacancy: 1

Ref:8457This position is 3 Hours per day (.40 FTE)The District and AFSCME are working together to create promotional opportunities for existing staff therefore this job posting is available for seven (7) days for internal candidates based on our collective bargaining agreement. TITLE: Nutrition Services Assistant I REPORTS TO: Nutrition Services Field Supervisor DEPARTMENT: Nutrition Services CLASSIFICATION: Classified FLSA: Non-Exempt WORK YEAR / HOURS 202 days/hours as assigned ISSUED: Rev: May 2008 Rev: June 2007 SALARY GRADE: FSA 1 BASIC FUNCTION: Under the direction of a Nutrition Services Field Supervisor perform food service activities related to the preparation packaging and serving of foods while conforming to State and Federal meal program mandates; perform cashiering duties in the sale of food items; receive and account for money; issue maintain and review records of student meal eligibility; maintain cleanliness of food service facilities; DISTINGUISHING CHARACTERISTICS: Nutrition Services Assistant I - Incumbents perform basic routine food service activities. Nutrition Services Assistant III Incumbents perform more complex food services activities including assisting the Manager in determining quantities of food to prepare adjusting recipes procedures and methods suggesting new menu items supervising and training assistants and operating the kitchen in the absence of the Manager. REPRESENTATIVE DUTIES: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties knowledge or abilities associated with this classification but is intended to accurately reflect the principal job elements). ESSENTIAL FUNCTIONS: • Perform routine food service activities related to the preparation packaging and serving of foods; cut mix wrap or package foods into appropriate serving portions; thaw frozen items open cans and packages; prepare pans for cooking and heating; wash fruits and vegetables., • Perform cashiering duties in the sale of food items; receive and account for money; check off the names of students served meals; operate point-of-service devices and collect money for ala carte items as assigned., • Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food beverages and supplies; count and set out food trays; heat items and serve meals to students and faculty., • Count and maintain inventory records and notify supervisor of needed supplies; assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash., • Operate a variety of standard kitchen equipment such as knives food warmer cash register slicer grater mixer steamer dishwasher and ovens as required., • Maintain work areas and serving areas in a clean sanitary and safe condition; wash and clean counters and tables; wash and store equipment pots pans trays and other food service items., • Assist other Nutrition Services personnel with cooking and baking activities as assigned., • Perform related duties as assigned. MINIMUM QUALIFICATIONS TRAINING EDUCATION AND EXPERIENCE: • Nutrition Services Assistant I & III:Any combination of education training and/or experience equivalent to: experience to demonstrate the knowledge and abilities listed and a 60% passing score on the designated basic skills test., • Nutrition Services Assistant III:Three years Nutrition Services experience LICENSES AND OTHER REQUIREMENTS: • Nutrition Services Assistant I & III, • Employment eligibility that may include fingerprints Tuberculosis and/or other employment clearance., • Nutrition Services Assistant III, • Valid Food Safety Certificate KNOWLEDGE AND ABILITIES KNOWLEDGE OF: • Standard kitchen equipment utensils and measurements, • Sanitation practices related to handling and serving food, • Basic math and cashiering skills, • Basic record-keeping techniques, • Prepare and serve food in accordance with health and sanitation regulations, • Learn and follow health and sanitation requirements, • Use tact patience courtesy basic customer service and interpersonal skills, • Maintain food service equipment and areas in a clean and sanitary condition, • Operate a computerized point-of-service device and make change accurately, • Add subtract multiply and divide quickly and accurately, • Wash cut slice grate mix and assemble food items and ingredients, • Learn apply and explain policies procedures rules and regulations, • Meet schedules and time lines, • Operate standard kitchen equipment safely and efficiently., • Understand and follow oral and written directions., • Work cooperatively with others, • Work in a school environment WORKING CONDITIONS ENVIRONMENT: Food services environment; heat from ovens and cold from refrigerators and freezers; exposure to cleaning chemicals; exposure to sharp knives and slicers. PHYSICAL DEMANDS: Dexterity of hands and fingers to operate kitchen utensils and equipment and computerized point-of-service devices; seeing to clean assigned areas and work with forms and computers; bending at the waist kneeling or crouching to clean assigned areas; reaching overhead above the shoulders and horizontally; standing for extended periods of time; lifting and carrying moderately heavy objects of 25 lbs or less (occasionally 50 lb items will be lifted and carried by two employees). NON-DISCRIMINATION POLICY The Oakland Unified School District does not discriminate in any program activity or in employment on the basis of actual or perceived race religion color national origin ancestry age marital status pregnancy physical or mental disability medical condition genetic information veteran status gender sex or sexual orientation. Alondra Rios Title IX Coordinator & Investigator Office of the Ombudsperson/Title IXMarcus A Foster Leadership Center. 1011 Union Street Site 906 Oakland CA 94607 Office Direct FAX via email at Gabriel Valenzuela Ombudsperson/Title IX Coordinator/CCR Title 5 Coordinator/Equity Officer and Title II Americans with Disabilities Act (ADA) Coordinator Office of the Ombudsperson/Title IX Marcus A Foster Leadership Center 1011 Union Street Site 906 Oakland CA 94607 Office Direct FAX via email at Justin Anderson Director Health Services & Section 504 Coordinator Special Education Department (Santa Fe Campus 915 54th Street Oakland CA 94608). Office FAX: or via email at or at Required Experience: Junior IC Key Skills DBA,Customer Service,ADMA,Environmental Science,Claims Investigation Employment Type : Full Time Experience: years Vacancy: 1

Find your next job here! Will train the right candidate! Average salaries from $12 - $22/Hr, full time and part time shifts available now! Hiring for: Food Service Manager.

Find your next job here! Will train the right candidate! Average salaries from $12 - $22/Hr, full time and part time shifts available now! Hiring for: Food Service Clerk.

Find your next job here! Will train the right candidate! Average salaries from $12 - $22/Hr, full time and part time shifts available now! Hiring for: Food Service Director.

Find your next job here! Will train the right candidate! Average salaries from $12 - $22/Hr, full time and part time shifts available now! Hiring for: Food Service Worker.

Find your next job here! Will train the right candidate! Average salaries from $12 - $22/Hr, full time and part time shifts available now! Hiring for: Food Service Associate.

Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel and hand cloth depending on assigned equipment and procedures.

Benihana - - Responsibilities: Loads, runs and unloads the dish machine; Keeps the dish machine clean and reports any functional or mechanical problems immediately; Washes and stores all tableware and kitchenware; Maintains adequate levels of clean tableware for dining room and kitchen; Bags and ha

EOS Hospitality - - Responsibilities: Wash, sanitize, and store dishes and maintain dish machine; Sweep and mop areas designated by managing Chefs; Prepare workstation for service and stock chemicals/tools; Alert managing Chefs of any breakage or missing equipment; Comply with safety and health dep

Golden Nugget - - Responsibilities: Maintain cleanliness and sanitation of kitchen dishes and utensils efficiently.

Compass Group - - Responsibilities: Maintain dishes, pots, pans, trays, and work areas in sanitary condition; Ensure cleanliness and sanitation of kitchen equipment and surfaces; Transfer supplies and equipment between storage and work areas; Help load and unload supplies and product; Follow safety

Levy Restaurants - JobID: FE2364810121EFB5B61CB7F168ED921F [Busser / Porter / Cleaner] As a Dishwasher at Levy, you'll: Remove trash and garbage to designated areas; Maintain the sanitation of the compost areas; Transfer supplies and equipment within and between storage and work areas; Operate dish

Hilton Hotels - - Responsibilities: Wash dishes and operate the dishwasher to clean all chinaware, silverware and cooking utensils; Scrub pots and pans; Stock and maintain supplies and equipment; Transport and store clean ServiceWare; Prepare and place clean service ware for events and function.

Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel and hand cloth depending on assigned equipment and procedures.

Kimpton Hotels - - Responsibilities: Operate all kitchen and dishwashing equipment safely.Wash dishes, glassware, equipment, and silverware by hand when necessary.Keep area in kitchen clean and free of debris and water.Restock all supplies and stock any deliveries received in a timely and safe mann

Compass Group - - Responsibilities: Scrapes and rinses food from dirty dishes and washes them by hand or with a dishwashing machine; Washes pots, pans and trays and ensures cleanliness and sanitation; Polishes silver using appropriate equipment; Maintains temperatures and chemical levels as outline

Restoration Hardware - - Responsibilities: Maintain cleanliness and organization of kitchen and dish station to support flawless service.

Tender Greens - - Responsibilities: Properly cleaning and sanitizing all dishes, glassware, utensils and pots; Restocking dishes in front and back of house; Assisting with cleaning other areas of the restaurant as requested; Handling all foods, storage, and cleaning activities in accordance with sa

Belmont Senior Living - - Responsibilities: Clean and sanitize kitchen and dish room; Operate dish machine and clean equipment; Assist cooks with non-food preparation tasks; Maintain a clean, organized and safe kitchen; Assist with stocking following food deliveries.

Oakmont Senior Living - - Responsibilities: Ensure dishes and utensils are cleaned, sanitized, and stored properly; Transport dishes to and from kitchen; Assist with kitchen clean-up and sanitation; Respond to resident concerns professionally; Maintain a safe environment.

The role also includes establishing protocols and practices to ensure compliance with standards, policies, and regulations, identifying best practices, standardizing workflows, and developing plans of action to implement changes. We are excited to have you consider joining Sutter Health! This positi

Neiman Marcus is a leading luxury retailer that provides a curated product assortment, unparalleled services, and exclusive activations for customers in Pursuit of the Extraordinary.It is known for creating the Neiman Marcus magic through exceptional customer experiences including the Neiman Marcus

At California Pizza Kitchen, R. California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender, or any other legally protected classification.

We are hiring immediately for part time Food Service Worker/Cashier positions. Stores foods in designated areas in accordance with wrapping, dating, and food safety and rotation procedures. Job Summary: Performs cashiering duties, including general food service work.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand.Start making your own luck today!.Applicants must be at least 18 years of age to qualify for a position.The Dishwasher is committed to clean and works diligently to maintain the hig

We are looking for Dishwasher Team Members that believe in treating our Guests with first-class service and incredible hospitality! The Pacific Catch, Inc.Core Values, Hospitality Standards, and Team Member Standards in all their work activities and interactions with Guests and fellow Team Members.W

Wingstop - 1507 Sloat Blvd ( Lakeshore Plaza ) - [Kitchen Staff / Crew Member] As a Kitchen Team Member @ Wingstop, you'll be responsible for be creating wings with flavor to the max by: Playing an integral role in ensuring Guests get their cravable, fresh, and delicious wings delivered by the promi

IPOT is a modern hotpot and BBQ restaurant located in the heart of San Francisco's Inner Sunset district.

Stores food in designated areas following wrapping, dating, food safety and rotation procedures. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. Serves customers in a friendly, efficient manner following outlined st

Based on the number of shifts worked, full coverage healthcare is available to employees and their dependents. Ability to ascend or descend step ladders, stairs and ramps. The Olympic Club offers free meals during work shifts, free golf on Mondays at our Lakeside campus and a variety of sport and so

Stores food in designated areas following wrapping, dating, food safety and rotation procedures. About Compass Group: Achieving leadership in the foodservice industry. Previous food service experience is preferred.