Product assistant jobs in Surprise, ArizonaCrear alertas

Job DescriptionDescription: Job Purpose Summary Prepare and keep all food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 1/2 Cook is seen as ‘the leader in the kitchen.’ S/he is supportive of the Management team and leads the Back-of-House Team by example and with integrity. Is personally accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage., • Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred. Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Bi-lingual Spanish a plus. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job DescriptionDescription: Job Purpose Summary Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job DescriptionDescription: Job Purpose Summary Prepare and keep all food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line Cook is seen as ‘the leader in the kitchen.’ S/he is supportive of the Management team and leads the Back-of-House Team by example and with integrity. Is personally accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage., • Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred. Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Bi-lingual Spanish a plus. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line Cook will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line Cook will regularly give suggestions to his/her managers regarding operations. The Line Cook is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job Description Job Summary: A Shift Leader is required to deliver the ultimate guest experience of the Nekter brand. The team member should be knowledgeable, efficient, and provide an energizing guest experience. The Shift Lead is responsible for the overall shift operations, sales performance, and execution of brand excellence in the absence of the Assistant General Manager and/or General Manager. Shift Leads typically supervise a staff of 3-7 team members and carry out management responsibilities consistent with Nekter Juice Bar standards. Essential Duties and Responsibilities: Clean equipment and work areas to Nekter Juice Bar Standards. Stock supplies on an ongoing basis. Clean and maintain customer access areas to include front area, restrooms, parking lot, and any other area to Nekter Juice Bar standards. Consistently serve all Nekter Juice Bar products to specifications. Follow all health, safety, and sanitation guidelines for all products. Ensure cleanses and information pertaining to Nekter products are handed out in a timely manner. Rinse and wash product before serving. Work register, prep, clean, and juice as directed by the manger on duty. Execute proper portion control with all ingredients. Must be able to operate the cash register. Handle cash transactions while adhering to Nekter cash handling policies. Knows and effectively executes Nekter Juice Bar promotions. Handles Nekter Juice Bar coupons and gif cards according to standards. Work Environment: The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. The working environment is predominately conducted in an office environment, however, some positions may require occasional work in a warehouse environment. Qualifications • 1 Year of experience in the restaurant or retail industry preferred, but not required., • High school degree preferred., • Food Handler card provided prior to employment., • Must be at least 16 years of age., • Extended periods of standing (4-8 hours)., • Reaching, bending, and lifting a minimum of 50 lbs., • Communication Skills, • Critical Thinking and Problem Solving Skills, • Multi-Tasking and working in a fast paced environment., • Teamwork, • Attention to detail.Company DescriptionJob Summary: A Shift Leader is required to deliver the ultimate guest experience of the Nekter brand. The team member should be knowledgeable, efficient, and provide an energizing guest experience. The Shift Lead is responsible for the overall shift operations, sales performance, and execution of brand excellence in the absence of the Assistant General Manager and/or General Manager. Shift Leads typically supervise a staff of 3-7 team members and carry out management responsibilities consistent with Nekter Juice Bar standards. Essential Duties and Responsibilities: Clean equipment and work areas to Nekter Juice Bar Standards. Stock supplies on an ongoing basis. Clean and maintain customer access areas to include front area, restrooms, parking lot, and any other area to Nekter Juice Bar standards. Consistently serve all Nekter Juice Bar products to specifications. Follow all health, safety, and sanitation guidelines for all products. Ensure cleanses and information pertaining to Nekter products are handed out in a timely manner. Rinse and wash product before serving. Work register, prep, clean, and juice as directed by the manger on duty. Execute proper portion control with all ingredients. Must be able to operate the cash register. Handle cash transactions while adhering to Nekter cash handling policies. Knows and effectively executes Nekter Juice Bar promotions. Handles Nekter Juice Bar coupons and gif cards according to standards.Job Summary:\r\n\r\nA Shift Leader is required to deliver the ultimate guest experience of the Nekter brand. The team member should be knowledgeable, efficient, and provide an energizing guest experience. The Shift Lead is responsible for the overall shift operations, sales performance, and execution of brand excellence in the absence of the Assistant General Manager and/or General Manager. Shift Leads typically supervise a staff of 3-7 team members and carry out management responsibilities consistent with Nekter Juice Bar standards.\r\n\r\nEssential Duties and Responsibilities:\r\n\r\nClean equipment and work areas to Nekter Juice Bar Standards. Stock supplies on an ongoing basis. Clean and maintain customer access areas to include front area, restrooms, parking lot, and any other area to Nekter Juice Bar standards. Consistently serve all Nekter Juice Bar products to specifications. Follow all health, safety, and sanitation guidelines for all products. Ensure cleanses and information pertaining to Nekter products are handed out in a timely manner. Rinse and wash product before serving. Work register, prep, clean, and juice as directed by the manger on duty. Execute proper portion control with all ingredients. Must be able to operate the cash register. Handle cash transactions while adhering to Nekter cash handling policies. Knows and effectively executes Nekter Juice Bar promotions. Handles Nekter Juice Bar coupons and gif cards according to standards.

Job DescriptionDescription: Job Purpose Summary Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line Cook leads by example and is accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job Description Assistant Kitchen Manager Hash Kitchen, The UNICORN of restaurant jobs brings you a QUALITY OF LIFE with PHENOMENAL PAY and WORK-LIFE BALANCE. • Enjoy EVERY NIGHT OFF!, • Career Growth, • Health, Dental and Vision, • PTO Job Qualifications • Bachelor's degree or certification from culinary school is preferred, • A minimum of 3 years experience in a similar role Do you love to mentor and help others be successful in their career? If so, this might be your dream job! As the Assistant Kitchen Manager of our brunchery, you will assist the Kitchen Manager in all aspects in the daily running of the Kitchen. • Fill in for the Kitchen Manager in planning and directing food preparation when necessary., • Follows the Hash Kitchen recipe book with exactness and precision, • Works closely with and trains cooks and kitchen staff in the preparation, cooking, and presentation of the food to The Hash Kitchen standards, • Monitors training processes and meets regularly with trainers to discuss staff member progress and goals, • Leader in quality control, food safety procedures, and restaurant food safety guidelines, • Checks and maintains proper food holding and refrigeration temperature control points, • Monitors and enforces the use of temperature log, • Supervises and coordinates activities of cooks or workers engaged in food preparation, • Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicates with the Kitchen Manager when these standards cannot be met for any reason, • Oversees all product orders and products received, • Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures, • Performs other duties as required by upper management Who We Are At Hash Kitchen, breakfast classics are remixed and reimagined! We are a buzzy brunchery with Instagrammable, creative daytime dishes and an exceptional, interactive build-your-own bloody Mary bar. Guests get to customize their cocktail from start to finish with house made bloody Mary mixes, house-infused spirits, and over 50 craft toppings. Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level atmosphere. Complete with social-media-worthy wall art and rotating guest DJ's and turntables on the weekends. WORKING CONDITIONS: Position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods of time; lift up to 50 pounds, bend, stoop and kneel. May be required to work outside in various weather conditions. May be required to work on a computer for extended periods of time, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms. May be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment. Must be able to report to work responsive, free from sedatives, and in a non-sedative state. Must disclose prescribed and/or over-the-counter pharmaceuticals that may impair or affect the ability to perform the job's essential functions. Natural and regular stressors occur on the job. Hash Kitchen is an equal opportunity employer and expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: SeaCa Plastic Packaging, LLC located in Surprise, AZ is an innovative plastic packaging product company under the umbrella of Seattle-Tacoma Box Company headquartered in Kent, WA. Seattle-Tacoma Box Company has been under the same family management for 6 generations spanning nearly 135 years. Currently, Seattle-Tacoma Box Company and subsidiaries support assembly and production operations and warehouses in Washington, Alaska, Oregon, California and Arizona. SeaCa Plastic Packaging, LLC is an industry pioneer in the production of plastic corrugated products used throughout the food industry. SeaCa Plastic Packaging's Finishing Department is looking to add an experienced and dedicated Finishing Printer Operator to our team at our Surprise, AZ location. The ideal candidate for this position will be someone who excels working in a demanding and fast paced environment and demonstrates excellent prioritization, decision making and time management skills. This is an operator level position for work in a manufacturing environment. Training is provided to help you grow your career. You will be joining a crew of 3-9 people working as a team to accomplish the operating goals of the shift. Bonus pay can be earned as a member of the team that achieves their manufacturing goal. Printing press experience is highly preferred. Duties/Responsibilities: • Read and evaluates job ticket, print card, and CAD drawings, follows production schedules, prioritizes, and organizes., • Sets-up machine, hangs print plates, starts ink pumping, and sets up pre-feeder, • Starts/stops machine, registers print within tolerances on the print card and CAD, • Checks color against available swatch or sample, adjust the viscosity and PH balance according to spec, • Double checks product for the following, but not limited to; sheet quality, print quality, color layout (per print card), and scrap ejecting, • Trouble shoot and fix any non- conformance issues, fills out the quality check sheet, • Determines appropriate machine speed to meet production goals while maintaining consistent quality, • Double checks to make sure load quantities and load tags are correct for the order, • Performs a complete inspection of one entire blank (2-out, 3-out, etc.) for each finished load during the run, • Maintains inks at optimum performance levels by checking and adjusting PH and Viscosity, • Effectively troubleshoots operating problems, • Recognize nonconforming products and advises supervisor, • Preps for upcoming orders by staging ink and print plates as well as load tags, • Inspects to ensure all is correct and/or in good working order, • Completes order in computer, fills out last load sheet. Fills out quantity, date, and prints last load tag at correct quantity, • Records time, quantity, order number, on Production Report, • Inspects tooling when taking off and fills out print die repair form if needed and turns it in to Supervisor, • Cross train on other machines, • Switch duties with Assistant/helper as necessary, • Train and assist assistant/helper with job duties or machine, • High school diploma or equivalent, • Writing, mathematical skills, and a basic mechanical understanding, • Possesses knowledge and experience in corrugated industry; as well as color and printing, • Familiar with the Quality Management System, • Two or more years’ experience with machine operation, preference in Flexo Printing, • Ability to handle fast pace and high stress environment, • Ability to withstand dusty and noisy conditions, • Ability to lift at least 50 lbs. and push/pull at least 50 lbs., • High school diploma or equivalent, • Writing, mathematical skills, and a basic mechanical understanding, • Possesses knowledge and experience in corrugated industry; as well as color and printing, • Familiar with the Quality Management System, • Two or more years’ experience with machine operation, preference in Flexo Printing, • Ability to handle fast pace and high stress environment, • Ability to withstand dusty and noisy conditions, • Ability to lift at least 50 lbs. and push/pull at least 50 lbs., • Ability to stand, walk, bend, kneel or stoop for extended periods of time

Job Description Position Overview The General Manager / Assistant Manager at sneakybird is responsible for leading daily restaurant operations, driving exceptional guest experiences, and developing a high-performing team. This role emphasizes consistency, accountability, and culture while ensuring operational standards, food quality, and brand values are upheld at all times. Key Responsibilities Operations & Execution • Oversee daily restaurant operations, including opening and closing procedures, • Ensure speed of service, order accuracy, cleanliness, and food quality standards are consistently met, • Monitor ticket times and workflow to meet performance goals, • Ensure proper cash handling, drawer accuracy, and POS procedures, • Maintain compliance with food safety, health, and sanitation standards Team Leadership & Development • Lead, coach, and motivate team members to perform at a high level, • Assist with hiring, onboarding, and training of new employees, • Hold team members accountable to sneakybird standards and expectations, • Foster a positive, respectful, and team-oriented culture, • Communicate clearly and professionally with all staff Guest Experience • Lead by example in delivering outstanding hospitality, • Address guest concerns promptly and professionally, • Ensure guest feedback is communicated and addressed appropriately, • Create an environment that encourages repeat visits and brand loyalty Inventory, Prep & Quality Control • Assist with inventory management, ordering, and waste control, • Ensure proper prep levels and product availability, • Maintain organization and cleanliness of storage and prep areas, • Uphold recipe accuracy and presentation standards Administrative & Reporting • Complete and submit required checklists, reports, and operational documentation, • Communicate issues, opportunities, and wins to leadership, • Support company initiatives, promotions, and local marketing efforts Qualifications • Prior restaurant or hospitality leadership experience preferred, • Strong communication and organizational skills, • Ability to lead by example in a fast-paced environment, • Detail-oriented with a focus on consistency and execution, • Flexible schedule, including days, nights, and weekends as necessary, • ServSafe certification preferred or willingness to obtain Compensation & Benefits • Base salary range: $36,000–$40,000 annually, • Participation in the tip pool in addition to base salary, • Growth and advancement opportunities, • Employee meal discounts, • Supportive, team-focused, family-owned company culture Job Type: Full-time

Job Description A typical day at Nékter includes offering top-notch customer service, juicing, making smoothies and açaí bowls, prepping fruits and vegetables, managing product freshness, improving facility cleanliness and ensuring that every customer gets a chance to #livethenekterlife. We value our employees and the service they provide to our guests! We offer flexible schedules and great employee discounts. Our company is growing and we offer many growth opportunities to expand your career. We opened our first Nékter Juice Bar in 2010, since then we have grown to over 120 locations! We offer the freshest juices, coolest smoothies, and the best tasting açaí bowls. Besides our healthy offerings, Nékter has grown because we foster healthy lifestyles and positive attitudes. If you are a health nut and love spreading the love, then apply today. The environment at Nékter is healthy, team-oriented, fast-paced, and fun! We encourage ALL of our Nékter team-members to grow with us and to become part of our success story! We have growth opportunities in New Store Openings, Training, Multi-Unit Management, and Marketing. We support our teams by providing an ongoing training program to ensure your success. We're always looking for passionate people! To learn more about Nékter Juice Bar please visit us at . To apply for a team member position at our ASU-Tempe Location, please submit your resume to the email provided for immediate consideration. We are interviewing immediately. Minimum Job Requirements: • At least available 4 shifts a week-6 shifts a week- Tuesday, Thursday and Weekend Availability is a must, • Previous barista/bartender/juice bar experience preferred, • Experience in customer service, • Outgoing personality, • Excellent teamwork, • Computer proficient, • Excels in fast-paced environment, • Self-starter, • Reliable Transportation, • Interest in nutrition Job Types: Full-time, Part-time Two Location (1709 N Dysart Rd #E103 Avondale) Schedule: • 8 hour shift, • Day shift, • Holidays, • Night shift, • 10 hour shift, • 4 hour shift, • 8 hour shift, • Day shift, • Monday to Friday, • Weekend availabilityCompany DescriptionJob Summary: A Shift Leader is required to deliver the ultimate guest experience of the Nekter brand. The team member should be knowledgeable, efficient, and provide an energizing guest experience. The Shift Lead is responsible for the overall shift operations, sales performance, and execution of brand excellence in the absence of the Assistant General Manager and/or General Manager. Shift Leads typically supervise a staff of 3-7 team members and carry out management responsibilities consistent with Nekter Juice Bar standards. Essential Duties and Responsibilities: Clean equipment and work areas to Nekter Juice Bar Standards. Stock supplies on an ongoing basis. Clean and maintain customer access areas to include front area, restrooms, parking lot, and any other area to Nekter Juice Bar standards. Consistently serve all Nekter Juice Bar products to specifications. Follow all health, safety, and sanitation guidelines for all products. Ensure cleanses and information pertaining to Nekter products are handed out in a timely manner. Rinse and wash product before serving. Work register, prep, clean, and juice as directed by the manger on duty. Execute proper portion control with all ingredients. Must be able to operate the cash register. Handle cash transactions while adhering to Nekter cash handling policies. Knows and effectively executes Nekter Juice Bar promotions. Handles Nekter Juice Bar coupons and gif cards according to standards.Job Summary:\r\n\r\nA Shift Leader is required to deliver the ultimate guest experience of the Nekter brand. The team member should be knowledgeable, efficient, and provide an energizing guest experience. The Shift Lead is responsible for the overall shift operations, sales performance, and execution of brand excellence in the absence of the Assistant General Manager and/or General Manager. Shift Leads typically supervise a staff of 3-7 team members and carry out management responsibilities consistent with Nekter Juice Bar standards.\r\n\r\nEssential Duties and Responsibilities:\r\n\r\nClean equipment and work areas to Nekter Juice Bar Standards. Stock supplies on an ongoing basis. Clean and maintain customer access areas to include front area, restrooms, parking lot, and any other area to Nekter Juice Bar standards. Consistently serve all Nekter Juice Bar products to specifications. Follow all health, safety, and sanitation guidelines for all products. Ensure cleanses and information pertaining to Nekter products are handed out in a timely manner. Rinse and wash product before serving. Work register, prep, clean, and juice as directed by the manger on duty. Execute proper portion control with all ingredients. Must be able to operate the cash register. Handle cash transactions while adhering to Nekter cash handling policies. Knows and effectively executes Nekter Juice Bar promotions. Handles Nekter Juice Bar coupons and gif cards according to standards.

Job Description Position Overview: The Team Leader contributes to the success of the company through assisting in the daily operations of the restaurant. The Team Leader’s responsibility is to assist in directing the operation of the restaurant in the absence of the General Manager and/or Assistant Manager while maintaining the highest standards of food quality, service, cleanliness, safety, and sanitation. The Team Leader is also responsible for handling issues with team members, food suppliers, and guests directly then escalates them to the General Manager/Assistant Manager when necessary. Key Areas of Responsibility: • The ability to provide supervision during assigned shifts., • Provides team members, and guests with a positive experience and atmosphere., • Manages both FOH and BOH shift responsibilities to help manage daily labor controls and costs as assigned by management., • Monitors speed of service to ensure a positive guest experience., • Assists with guest comments and complaints., • Supervises daily shifts to ensure company standards, product quality, and cleanliness are maintained., • Assists in the ongoing training of team members, including new hires as well as existing staff to make certain company procedures and processes are followed., • Helps encourage adherence to uniform policy and standards., • Ensures proper cash handling procedures are followed. Job Type: Hourly Education: High School Diploma or equivalent