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At Wegmans, our cashiers make sure customers end their shopping trips with a positive experience.In this role, you’ll provide proactive incredible customer service as you assist customers in both traditional checkout and self-checkout lanes.You'll leave a lasting impression and transform first-tim

This is a RN Travel position. You must live more than 50 miles from the facility to be considered for this position. Why You Should Apply: * Competitive Pay: Earn up to $2484 per week, or $69.00 per hour – plus benefits!* * Flexible Work Schedule: Enjoy a 13 week assignment 02/16/2026 - 05/16/2026 with a 36-hour work week and 3 shifts per week. * Location: Rochester, New York * Great Benefits: Medical, 401(k) with company match, and more! • Pay package is based on 36 hours per week (subject to confirmation) with tax-free stipend amount to be determined for travel positions. Position Overview Type of Position: Travel Description: EP RN Position Schedule • 3 x 12 hour shifts, • Primarily Days with some late night (evenings), holidays, on call/call per unit needs, • At this time, NO WEEKENDS! Job Duties, • An electrophysiology technologist performs diagnostic electrophysiology procedures and interventions, such as electrocardiograms, in a clinical setting, • Prepare the patient for the procedure, • Ensure that all equipment and instrumentation is in working order, • Monitor the read-out or recording during the procedure, • Assist with the lab analysis and interpretation of the data, passing on any issues to the patient's physician or specialist, • Assist physicians with pacing implementation and installing other permanent devices related to heart and cardiac health Must Have, • The ability to communicate with MD and other in-room staff to ensure all equipment and supplies is available, • Assists in facilitating room turnover and on time starts for timely patient care, • Coordinates with Charge Nurse and third-party vendors to ensure all team members will be available for scheduled procedures, • The EP RN will assist at the sterile field prepping the patient and equipment for study and ablations as the circulator, • The EP RN will maintain fluids for the ablation catheter and provide assistance with ablator, • In the primary role the EP RN, will remain patient focused, as they assist Anesthesia and document during study and ablations and provide backup pacing during implants, • Epic is the main way of documenting in the procedure, this is required, • RN to be Proficient in moderate sedation Preferred or Nice to Have, • Cardiac implant or structural heart scrub experience is preferred but not required, • GE (MacLab & CardioLab) system preferred but not required Typical Procedures Performed, • RF ablations (Cryo ablations): A fib/Flutter, Atrial tach, AVNRT, WPW and other ANRT ablations (Mapping Systems include Biosense Webster Carto, Abbot Ensite/Precision, Rhythmia), • Device implants: Traditional pacemakers (single, dual, CSP, BiV, CSP) and ICD, Sub Q ICD, Leadless ppm, Loops, & LAAC: Watchmans and Amulets, • HRE: laser and low risk Job Requirements, • License (NY ONLY), • 2 Years' experience Job Certifications, • BLS (American Heart Association ONLY) Skills, • 2 years experience - Required, • Tech License (NY License ONLY) - Required, • BLS (AHA ONLY) - Required

This is a RN Travel position. You must live more than 50 miles from the facility to be considered for this position. Why You Should Apply: * Competitive Pay: Earn up to $2484 per week, or $69.00 per hour – plus benefits!* * Flexible Work Schedule: Enjoy a 13 week assignment 02/16/2026 - 05/16/2026 with a 36-hour work week and 3 shifts per week. * Location: Rochester, New York * Great Benefits: Medical, 401(k) with company match, and more! • Pay package is based on 36 hours per week (subject to confirmation) with tax-free stipend amount to be determined for travel positions. Position Overview Type of Position: Travel Description: EP RN Position Schedule • 3 x 12 hour shifts, • Primarily Days with some late night (evenings), holidays, on call/call per unit needs, • At this time, NO WEEKENDS! Job Duties, • An electrophysiology technologist performs diagnostic electrophysiology procedures and interventions, such as electrocardiograms, in a clinical setting, • Prepare the patient for the procedure, • Ensure that all equipment and instrumentation is in working order, • Monitor the read-out or recording during the procedure, • Assist with the lab analysis and interpretation of the data, passing on any issues to the patient's physician or specialist, • Assist physicians with pacing implementation and installing other permanent devices related to heart and cardiac health Must Have, • The ability to communicate with MD and other in-room staff to ensure all equipment and supplies is available, • Assists in facilitating room turnover and on time starts for timely patient care, • Coordinates with Charge Nurse and third-party vendors to ensure all team members will be available for scheduled procedures, • The EP RN will assist at the sterile field prepping the patient and equipment for study and ablations as the circulator, • The EP RN will maintain fluids for the ablation catheter and provide assistance with ablator, • In the primary role the EP RN, will remain patient focused, as they assist Anesthesia and document during study and ablations and provide backup pacing during implants, • Epic is the main way of documenting in the procedure, this is required, • RN to be Proficient in moderate sedation Preferred or Nice to Have, • Cardiac implant or structural heart scrub experience is preferred but not required, • GE (MacLab & CardioLab) system preferred but not required Typical Procedures Performed, • RF ablations (Cryo ablations): A fib/Flutter, Atrial tach, AVNRT, WPW and other ANRT ablations (Mapping Systems include Biosense Webster Carto, Abbot Ensite/Precision, Rhythmia), • Device implants: Traditional pacemakers (single, dual, CSP, BiV, CSP) and ICD, Sub Q ICD, Leadless ppm, Loops, & LAAC: Watchmans and Amulets, • HRE: laser and low risk Job Requirements, • License (NY ONLY), • 2 Years' experience Job Certifications, • BLS (American Heart Association ONLY) Skills, • 2 years experience - Required, • Tech License (NY License ONLY) - Required, • BLS (AHA ONLY) - Required

This is a RN Travel position. You must live more than 50 miles from the facility to be considered for this position. Why You Should Apply: * Competitive Pay: Earn up to $2484 per week, or $69.00 per hour – plus benefits!* * Flexible Work Schedule: Enjoy a 13 week assignment 02/16/2026 - 05/16/2026 with a 36-hour work week and 3 shifts per week. * Location: Rochester, New York * Great Benefits: Medical, 401(k) with company match, and more! • Pay package is based on 36 hours per week (subject to confirmation) with tax-free stipend amount to be determined for travel positions. Position Overview Type of Position: Travel Description: EP RN Position Schedule • 3 x 12 hour shifts, • Primarily Days with some late night (evenings), holidays, on call/call per unit needs, • At this time, NO WEEKENDS! Job Duties, • An electrophysiology technologist performs diagnostic electrophysiology procedures and interventions, such as electrocardiograms, in a clinical setting, • Prepare the patient for the procedure, • Ensure that all equipment and instrumentation is in working order, • Monitor the read-out or recording during the procedure, • Assist with the lab analysis and interpretation of the data, passing on any issues to the patient's physician or specialist, • Assist physicians with pacing implementation and installing other permanent devices related to heart and cardiac health Must Have, • The ability to communicate with MD and other in-room staff to ensure all equipment and supplies is available, • Assists in facilitating room turnover and on time starts for timely patient care, • Coordinates with Charge Nurse and third-party vendors to ensure all team members will be available for scheduled procedures, • The EP RN will assist at the sterile field prepping the patient and equipment for study and ablations as the circulator, • The EP RN will maintain fluids for the ablation catheter and provide assistance with ablator, • In the primary role the EP RN, will remain patient focused, as they assist Anesthesia and document during study and ablations and provide backup pacing during implants, • Epic is the main way of documenting in the procedure, this is required, • RN to be Proficient in moderate sedation Preferred or Nice to Have, • Cardiac implant or structural heart scrub experience is preferred but not required, • GE (MacLab & CardioLab) system preferred but not required Typical Procedures Performed, • RF ablations (Cryo ablations): A fib/Flutter, Atrial tach, AVNRT, WPW and other ANRT ablations (Mapping Systems include Biosense Webster Carto, Abbot Ensite/Precision, Rhythmia), • Device implants: Traditional pacemakers (single, dual, CSP, BiV, CSP) and ICD, Sub Q ICD, Leadless ppm, Loops, & LAAC: Watchmans and Amulets, • HRE: laser and low risk Job Requirements, • License (NY ONLY), • 2 Years' experience Job Certifications, • BLS (American Heart Association ONLY) Skills, • 2 years experience - Required, • Tech License (NY License ONLY) - Required, • BLS (AHA ONLY) - Required

This is a RN Travel position. You must live more than 50 miles from the facility to be considered for this position. Why You Should Apply: * Competitive Pay: Earn up to $2484 per week, or $69.00 per hour – plus benefits!* * Flexible Work Schedule: Enjoy a 13 week assignment 02/16/2026 - 05/16/2026 with a 36-hour work week and 3 shifts per week. * Location: Rochester, New York * Great Benefits: Medical, 401(k) with company match, and more! • Pay package is based on 36 hours per week (subject to confirmation) with tax-free stipend amount to be determined for travel positions. Position Overview Type of Position: Travel Description: EP RN Position Schedule • 3 x 12 hour shifts, • Primarily Days with some late night (evenings), holidays, on call/call per unit needs, • At this time, NO WEEKENDS! Job Duties, • An electrophysiology technologist performs diagnostic electrophysiology procedures and interventions, such as electrocardiograms, in a clinical setting, • Prepare the patient for the procedure, • Ensure that all equipment and instrumentation is in working order, • Monitor the read-out or recording during the procedure, • Assist with the lab analysis and interpretation of the data, passing on any issues to the patient's physician or specialist, • Assist physicians with pacing implementation and installing other permanent devices related to heart and cardiac health Must Have, • The ability to communicate with MD and other in-room staff to ensure all equipment and supplies is available, • Assists in facilitating room turnover and on time starts for timely patient care, • Coordinates with Charge Nurse and third-party vendors to ensure all team members will be available for scheduled procedures, • The EP RN will assist at the sterile field prepping the patient and equipment for study and ablations as the circulator, • The EP RN will maintain fluids for the ablation catheter and provide assistance with ablator, • In the primary role the EP RN, will remain patient focused, as they assist Anesthesia and document during study and ablations and provide backup pacing during implants, • Epic is the main way of documenting in the procedure, this is required, • RN to be Proficient in moderate sedation Preferred or Nice to Have, • Cardiac implant or structural heart scrub experience is preferred but not required, • GE (MacLab & CardioLab) system preferred but not required Typical Procedures Performed, • RF ablations (Cryo ablations): A fib/Flutter, Atrial tach, AVNRT, WPW and other ANRT ablations (Mapping Systems include Biosense Webster Carto, Abbot Ensite/Precision, Rhythmia), • Device implants: Traditional pacemakers (single, dual, CSP, BiV, CSP) and ICD, Sub Q ICD, Leadless ppm, Loops, & LAAC: Watchmans and Amulets, • HRE: laser and low risk Job Requirements, • License (NY ONLY), • 2 Years' experience Job Certifications, • BLS (American Heart Association ONLY) Skills, • 2 years experience - Required, • Tech License (NY License ONLY) - Required, • BLS (AHA ONLY) - Required

This is a RN Travel position. You must live more than 50 miles from the facility to be considered for this position. Why You Should Apply: * Competitive Pay: Earn up to $2484 per week, or $69.00 per hour – plus benefits!* * Flexible Work Schedule: Enjoy a 13 week assignment 02/16/2026 - 05/16/2026 with a 36-hour work week and 3 shifts per week. * Location: Rochester, New York * Great Benefits: Medical, 401(k) with company match, and more! • Pay package is based on 36 hours per week (subject to confirmation) with tax-free stipend amount to be determined for travel positions. Position Overview Type of Position: Travel Description: EP RN Position Schedule • 3 x 12 hour shifts, • Primarily Days with some late night (evenings), holidays, on call/call per unit needs, • At this time, NO WEEKENDS! Job Duties, • An electrophysiology technologist performs diagnostic electrophysiology procedures and interventions, such as electrocardiograms, in a clinical setting, • Prepare the patient for the procedure, • Ensure that all equipment and instrumentation is in working order, • Monitor the read-out or recording during the procedure, • Assist with the lab analysis and interpretation of the data, passing on any issues to the patient's physician or specialist, • Assist physicians with pacing implementation and installing other permanent devices related to heart and cardiac health Must Have, • The ability to communicate with MD and other in-room staff to ensure all equipment and supplies is available, • Assists in facilitating room turnover and on time starts for timely patient care, • Coordinates with Charge Nurse and third-party vendors to ensure all team members will be available for scheduled procedures, • The EP RN will assist at the sterile field prepping the patient and equipment for study and ablations as the circulator, • The EP RN will maintain fluids for the ablation catheter and provide assistance with ablator, • In the primary role the EP RN, will remain patient focused, as they assist Anesthesia and document during study and ablations and provide backup pacing during implants, • Epic is the main way of documenting in the procedure, this is required, • RN to be Proficient in moderate sedation Preferred or Nice to Have, • Cardiac implant or structural heart scrub experience is preferred but not required, • GE (MacLab & CardioLab) system preferred but not required Typical Procedures Performed, • RF ablations (Cryo ablations): A fib/Flutter, Atrial tach, AVNRT, WPW and other ANRT ablations (Mapping Systems include Biosense Webster Carto, Abbot Ensite/Precision, Rhythmia), • Device implants: Traditional pacemakers (single, dual, CSP, BiV, CSP) and ICD, Sub Q ICD, Leadless ppm, Loops, & LAAC: Watchmans and Amulets, • HRE: laser and low risk Job Requirements, • License (NY ONLY), • 2 Years' experience Job Certifications, • BLS (American Heart Association ONLY) Skills, • 2 years experience - Required, • Tech License (NY License ONLY) - Required, • BLS (AHA ONLY) - Required

Job Description Dave's Hot Chicken - HAMBURG, NY Assistant General Manager - Ranging from $61,000 to $100,000 annually PLUS Tips & Bonus Huge Growth Opportunity for Advancement to become a General Manager right away. Pay: $61,000 to $100,000 annually plus Tip and Bonus. (Overtime pay in excess of $30 per hour) 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: Must be able to work Nights and Weekends and Holidays as needed. 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, • 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 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, • 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 Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Team Member - Dave's Hot Chicken - Hamburg, NY *** $17 an Hour Starting Wage, plus Huge Growth Opportunities Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • 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, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing 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, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • 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 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 Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Dave's Hot Chicken - Tonawanda, NY PM Manager - Starting at $21.50 an hour Pay: The PM Manager starts at $21.50 an hour. Unlike other positions at Dave's, the PM Manager is encouraged to work overtime (up to 10 hours a week at $32.25 an hour) If whoever gets the job works their allotted hours, that person will make over $61,500 on an annual basis. Job Summary: The PM Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The PM Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The PM Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by 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 skills, • 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 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 levels of high 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, • Assist the Assistant General Manager & General Manager as directed, • 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, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • 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, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, closing shifts (4pm till close), • Ability to work in a fast-paced environment, • 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, • 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-workersAbout Dave's Hot Chicken: Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • 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, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing 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, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • 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 Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Dave's Hot Chicken - Hamburg, NY PM Manager - Starting at $21.00 an hour Pay: The PM Manager starts at $21.00 an hour. Unlike other positions at Dave's, the PM Manager is encouraged to work overtime (up to 10 hours a week at $32.25 an hour) If whoever gets the job works their allotted hours, that person will make over $60,000 on an annual basis. Job Summary: The PM Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The PM Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The PM Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by 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 skills, • 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 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 levels of high 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, • Assist the Assistant General Manager & General Manager as directed, • 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, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • 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, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, closing shifts (4pm till close), • Ability to work in a fast-paced environment, • 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, • 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: Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Dave's Hot Chicken - Tonawanda, NY Manager (PM) - Starting at $21 an hour PLUS Tips Huge Growth Opportunity for Advancement to become an Assistant General Manager, then a General Manager within our Organization. Pay: The PM Manager starts at $21 an hour PLUS Tips. The PM Manager will be in Training until they can run shifts by themselves (estimated time of 3 to 4 weeks). Opportunity to work overtime will be on an as needed basis after training is complete. Job Summary: The PM Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The PM Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The PM Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by 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 skills, • 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 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 levels of high 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, • Assist the Assistant General Manager & General Manager as directed, • 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, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • 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, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, closing shifts (4pm till close), • Ability to work in a fast-paced environment, • 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, • 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-workersAbout Dave's Hot Chicken: Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

As a Late Night Stocker, you will be responsible for restocking shelves and organizing inventory overnight, including: stock shelves and replenish products overnight.

Job Description Shift Leader - Dave's Hot Chicken in Hamburg, NY *** $18 an hour starting wage, plus Huge Growth Opportunity Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by 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 skills, • 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 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 levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • 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, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • 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, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations 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 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, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers "About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Dave's Hot Chicken - Tonawanda, NY Shift Leader - Starting at $19 an hour PLUS Tips Huge Growth Opportunity for Advancement to become a Manager, an Assistant General Manager, then a General Manager within our Organization. Pay: The Shift Leader starts at $19 an hour. They will be in training until they can run shifts by themselves (estimated time of 3 to 4 weeks). Opportunity to work overtime will be on an as needed basis after training is complete. Job Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by 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 skills, • 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 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 levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • 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, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • 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, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations 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, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken: Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

McDonald's - 741 BEAR SWAMP RD [Restaurant Associate / Team Member] As a Team Member at McDonald's, you'll: Greet customers with a smile; Take accurate food order; Prepare all of McDonald's World Famous food; Partner with other Crew and Managers to meet target goals during your shift; Ensure restaur

Shift Differential for closers! More $$ for working later.

Shift Leader - Late Night / Closer - Part Time CLIFTON PARK, NY Description You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. Shift Differential for closers! More $$ for working later Benefits * Paid time off * Health insurance * 401(k) with company matching * Bonus

Shift Differential for closers! More $$ for working later.

Team Member - Late Night / Closer - Part Time CLIFTON PARK, NY Description You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. Shift Differential for closers! More $$ for working later Benefits * Paid time off * Medical Insurance * 401(k) with company matching * GED Pr

As a Late Night Stocker, you will be responsible for restocking shelves and organizing inventory overnight, including: stock shelves and replenish products overnight.

Flexible schedules- day, night, evening, and late-night shifts.

Now hiring an experienced Late Night Stocker to work collaboratively across teams and departments, assist with processing returns and exchanges, and respond promptly to inquiries and resolve basic issues.

Team Member - Late Night / Closer - Full Time CLIFTON PARK, NY Description You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. Shift Differential for closers! More $$ for working later Benefits * Paid time off * Medical Insurance * 401(k) with company matching * GED Pr

Now hiring an experienced Late Night Stocker to work collaboratively across teams and departments, assist with processing returns and exchanges, and respond promptly to inquiries and resolve basic issues.

Shift Leader - Late Night / Closer - Full Time CLIFTON PARK, NY Description You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. Shift Differential for closers! More $$ for working later Benefits * Paid time off * Health insurance * 401(k) with company matching * Bonus

As a Late Night Stocker, you will be responsible for restocking shelves and organizing inventory overnight, including: stock shelves and replenish products overnight.

Flexible schedules- day, night, evening, and late-night shifts.

Now hiring an experienced Late Night Stocker to work collaboratively across teams and departments, assist with processing returns and exchanges, and respond promptly to inquiries and resolve basic issues.

Shift Differential for closers! More $$ for working later.

As a Late Night Stocker, you will be responsible for restocking shelves and organizing inventory overnight, including: stock shelves and replenish products overnight.

Now hiring an experienced Late Night Stocker to work collaboratively across teams and departments, assist with processing returns and exchanges, and respond promptly to inquiries and resolve basic issues.

As a Late Night Stocker, you will be responsible for restocking shelves and organizing inventory overnight, including: stock shelves and replenish products overnight.