Product review jobs in Miami, FloridaCreate job alerts

Job Description: Job Details • Average Annual Salary: $90,000- $95,000, • Schedule: Mandatory Monday, Friday, and Saturday. Days off include Tuesday, Wednesday, or Thursday. Dispatch hours: Between 10:00 PM and 4:00 AMWe Deliver the Goods:, • Competitive pay and benefits, including Day 1 Health & Wellness Benefits, Employee Stock Purchase Plan, 401K Employer Matching, Education Assistance, Paid Time Off, and much more, • Growth opportunities performing essential work to support America’s food distribution system, • Safe and inclusive working environment, including culture of rewards, recognition, and respectPosition Purpose: Food and food service delivery drivers fulfill a critical role in the country’s food supply chain. Our delivery drivers not only make sure the customers’ products arrive at their destination at the arranged times and in good condition, but they are the face of our company – building lasting relationships with our customers! The CDL-A Driver is responsible for driving a tractor trailer or straight truck on intrastate and interstate local, over-the-road (OTR), shuttle, and overnight and drive and drop routes for the purpose of delivering and/or unloading food and food related products to customers in a safe and timely manner and in accordance with Department of Transportation (DOT) regulations. Primary Responsibilities: • Communicates and interacts with customers, vendors and co-workers professionally ensuring questions are answered accurately and in a timely manner., • Functions as a team member within the department and organization, as required, and perform any duty assigned to best serve the company., • Performs all required safety checks (i.e., pre/post trip) including inspections of tractor/truck and trailer according to Department of Transportation (DOT) regulations; inspects tractor/truck and trailer to insure they meet company safety standards and take appropriate action as needed., • Reports all safety issues and/or repairs required., • Follows all DOT regulations and company safe driving guidelines and policies., • Immediately reports all safety hazards. Inspects trailer for properly loaded and secured freight., • Performs count check of items and check customer invoices of products that have been loaded., • Checks and completes in an accurate and in legible fashion all required paperwork associated with freight., • Moves tractor to the loading dock and attach preloaded trailer as needed., • Drives to and delivers customer orders according to predetermined route delivery schedule., • Unloads products from the trailer, transports items into designated customer storage areas., • Performs damage control checks on items, scans, and contact supervisor about removing orders according to company policy., • Verifies delivery of items with customer and obtain proper signatures., • Collects money (cash or checks) where required. Loads customer returns on to trailer and secures trailer doors., • Ensures that tractor, trailer, and freight are appropriately locked and/or always secured., • Unloads damaged goods and customer returns and bring to the driver check-in and complete necessary paperwork. Unloads all equipment, materials and remove trash from trailers as required., • Completes daily record of hours of service and enter in log in accordance with Federal DOT, state, and company requirements., • Performs general housekeeping duties in tractor, loading dock area and keep trailers clear and clean as required., • At the end of the shift secure all equipment and complete all necessary paperwork., • Performs other related duties as assigned. Qualifications: • High School Diploma/GED or Equivalent, • 6+ months commercial driving, • Valid CDL-A, • Must be 21+ years of age, • Meet all State licensing and/or certification requirements (where applicable), • Clean Motor Vehicle Report (MVR) for past 3 years, • Pass post offer drug test and criminal background check, • Pass road test, • Attains or has valid current DOT Health Card and/or able to secure new DOT Health Card, • Able to hand-lift and utilize two-wheeler, lift gate and/or other equipment to move and/or stack product cases/freight of varying size and weight throughout shift; product generally ranges from between 10-35 pounds and up to between approximately 60 and 90 pounds, depending on the location Company description Performance Foodservice, PFG’s broadline distributor, maintains a unique relationship with a variety of local customers, including independent restaurants and hotels, healthcare facilities, schools, and quick-service eateries. A team of sales reps, chefs, consultants, and other experts builds close relationships with customers — providing advice on improving operations, menu development, product selection, and operational strategies. The Performance team delivers delicious food but also goes above and beyond to help independent restaurant owners achieve their dreams. Awards and Accolades Performance Food Group and/or its subsidiaries (individually or collectively, the "Company") provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state and federal laws and regulations. Please click on the following links to review: (1) our ; (2) the "EEO is the Law" and ; and (3) the .

Chief Risk Officer - Velox Clearing LLC \n Position Summary \n Velox Clearing, a correspondent-clearing broker-dealer, is seeking an experienced Chief Risk Officer to lead the firm’s enterprise risk-management program. \n \n The CRO will be responsible for identifying, measuring, monitoring, and controlling risks arising from the firm’s clearing of U.S. equities and listed options. The role requires significant experience with correspondent clearing, margin, market and credit risk, liquidity, securities lending, settlement exposure, and regulatory requirements. \n The CRO will work closely with the CEO, COO, Finance, Compliance, Technology, and Client Service teams and will have authority to escalate material risks, impose restrictions, require additional collateral, and recommend liquidation or termination of higher-risk relationships. \n Key Responsibilities \n\n • Develop and maintain the firm’s risk-management framework, policies, limits, and escalation procedures.\n, • Monitor customer, correspondent, counterparty, and firm-level exposure arising from equities, listed options, margin accounts, securities lending, and settlement activity.\n, • Establish and enforce risk limits for trading, margin and concentration.\n, • Review daily and intraday risk reports, including margin deficiencies, concentrated positions, stress losses, settlement obligations, and unusual trading activity.\n, • Oversee stress testing, scenario analysis, liquidity-risk assessments, and contingency planning.\n, • Evaluate the financial condition, business model, customer base, trading strategy, operational controls, and risk profile of new and existing correspondent clients.\n, • Participate in client onboarding and periodic reviews and recommend appropriate limits, collateral requirements, product restrictions, or enhanced monitoring.\n, • Work with Operations and Finance to manage OCC, NSCC, and DTC margin, clearing-fund, collateral, and settlement obligations.\n, • Coordinate responses to market volatility, large margin calls, settlement failures, account deficits, and other material risk events.\n, • Review new products, execution venues, trading strategies, and system changes before implementation.\n, • Partner with Compliance on regulatory, AML, market-manipulation, and trade-surveillance matters that may create financial or reputational risk.\n, • Support compliance with applicable SEC, FINRA, OCC, DTCC, and exchange requirements, including SEC Rules 15c3-1 and 15c3-3.\n, • Establish key risk indicators and provide regular risk reports to the CEO and relevant committees.\n, • Participate in regulatory examinations, audits, and responses to inquiries\n, • Build and lead a strong risk-management team and promote a firmwide culture of accountability and prudent risk management.\n\n Required Qualifications \n\n • Minimum of 7 years of broker-dealer, clearing, market-risk, credit-risk, or related financial-services experience.\n, • Significant experience at a carrying or correspondent-clearing broker-dealer.\n, • Strong knowledge of U.S. equities and listed-options clearing.\n, • Experience with margin management, stress testing, concentration risk, liquidity risk, settlement exposure, and customer or correspondent credit risk.\n, • Working knowledge of OCC, DTC, NSCC, FINRA, SEC financial-responsibility rules, Regulation T, portfolio margin, and applicable margin requirements.\n, • Ability to evaluate complex options portfolios, short-option exposure, volatility risk, and liquidation risk.\n, • Experience reviewing introducing brokers, omnibus relationships, institutional clients, or active-trading businesses.\n, • Strong judgment and the ability to make timely decisions during periods of market stress.\n, • Excellent analytical, leadership, communication, and problem-solving skills.\n, • Ability to communicate risk issues clearly to executives, regulators, clients, and technical teams.\n, • Clean regulatory and employment history required.\n\n Preferred Qualifications \n\n • Experience with securities lending, hard-to-borrow securities, low-priced securities, foreign correspondents, or omnibus clearing relationships.\n, • Experience using SQL, risk analytics, relational databases, or business-intelligence tools.\n, • Experience developing automated risk reports, dashboards, alerts, and limit-monitoring systems.\n, • Bachelor’s degree in finance, economics, mathematics, statistics, engineering, technology, or a related field.\n\n Licensing \n\n • FINRA Series 7 and Series 24 preferred or required based on assigned responsibilities.\n, • Ability to obtain and maintain any additional registrations required by the firm.\n\n Position Details \n\n • Full-time executive position.\n, • On-site.\n, • Competitive compensation based on experience.\n, • Medical, dental, and vision benefits.\n, • Life insurance and long-term disability options available.\n\n

About the Role \n Remitian is looking for a high-agency Staff Software Engineer to join our Platform team and own the API surface that partners and customers build on. Our public API is a product in its own right: it is how accounting firms, payroll providers, and platforms integrate tax payments into their own software. Its design, its contract stability, and its documentation are the product experience for every developer who touches us. \n This is a staff-level role, which means your scope spans the platform rather than a single feature area. You will work closely with our Platform lead and the rest of the team on the design of the API and the services behind it, contribute to the standards and patterns we build on, and help deliver work that reaches across team boundaries. You will write a lot of code, and you will add leverage through the design decisions you shape and the engineers you help grow along the way. \n You will work across the stack, from data models and services through to the developer-facing surfaces our integrators use. We are looking for someone who has built API products before and knows the difference between an endpoint that works and an API that developers actually want to use. \n This role is based in Florida, with Miami preferred, on a hybrid schedule of 3 to 4 days per week in office. \n \n Key Responsibilities \n \n API Product Ownership \n \n\n • Own the design and evolution of our public API, including resource modelling, versioning strategy, pagination, idempotency, error semantics, and authentication\n, • Treat the API as a product: make developer experience, clarity, and predictability first-class design constraints rather than afterthoughts\n, • Own backward compatibility and deprecation, so that partner integrations keep working as the platform changes underneath them\n, • Partner with product and with our integration partners to turn real-world integration needs into a coherent API surface rather than a pile of special cases\n, • Set the standard for API documentation, reference material, and the examples developers copy on their first day\n\n \n Technical Leadership and Architecture \n \n\n • Lead the design of significant platform systems and see the architectural decisions behind them through to production\n, • Help shape technical direction for the Platform team alongside the Platform lead, and align it with the broader engineering roadmap\n, • Make and defend trade-offs around performance, scalability, security, correctness, and maintainability, and write those decisions down\n, • Contribute to the engineering standards, patterns, and best practices the team builds on, and hold the bar in code and design review\n, • Build alignment across teams on contracts and shared services, including the hard conversations that come with it\n\n \n Platform and Product Development \n \n\n • Design, build, and ship complex features across the stack, from data models and services through to developer-facing surfaces\n, • Translate ambiguous requirements into clean, maintainable, well-tested systems\n, • Own the shared services and libraries other engineering teams depend on, and treat those teams as customers\n, • Partner with product, design, and engineering leadership to scope and deliver substantial bodies of work\n\n \n Reliability, Security, and Production Operations \n \n\n • Own platform services in production, including their reliability, performance, and operational behaviour\n, • Lead incident investigation and resolution, and drive the follow-up that prevents recurrence\n, • Set the standard for observability, alerting, and testing on critical money-movement and API workflows\n, • Bring a security-first mindset to authentication, authorisation, tenancy isolation, and data handling in every review and design decision\n\n \n Ownership, Mentorship, and Continuous Improvement \n \n\n • Take real ownership of major areas of the platform and be accountable for their outcomes\n, • Identify problems, propose solutions, and drive them to completion without waiting for direction\n, • Mentor and grow other engineers through code review, pairing, and design feedback\n, • Contribute to engineering culture, hiring, onboarding, and standards as the team grows\n, • Push back, raise concerns, and surface ideas that improve the platform or how the team works\n\n \n Who You Are \n \n\n • 8+ or more years of experience as a software engineer, with a track record of designing and operating production systems at scale\n, • Proven experience building API products, meaning APIs consumed by external developers or partners where the contract, the documentation, and the developer experience were part of your responsibility\n, • Deep, hands-on proficiency building production applications with C# and .NET, plus modern JavaScript or TypeScript\n, • Strong experience using LLMs and AI tooling to ship features and accelerate development\n, • Demonstrated ownership of non-trivial systems from architecture through production, including the operational consequences\n, • Strong systems-oriented judgement across performance, scalability, security, correctness, and reliability\n, • A track record of technical leadership without formal authority: aligning teams, mentoring engineers, and acting as a force multiplier\n, • High agency, meaning you find work that needs doing, take ownership, and move things forward without being told\n, • Excellent communicator, able to write a clear design document and explain trade-offs to engineers, executives, and partner developers alike\n, • Excited by a fast-paced startup where priorities shift and ambiguity is part of the job\n, • Based in or willing to relocate to Florida, with Miami preferred, and excited to be in the office at least one day a week\n\n \n Nice to Haves \n \n\n • Experience at a payments, banking, or financial infrastructure company where the API was the product\n, • Experience building developer tooling such as CLIs, SDKs, or MCP servers, and a feel for what makes them pleasant to use\n, • Interest in growing into an engineering management role over time, in addition to strong IC ability\n, • Hands-on experience with AWS and modern CI/CD pipelines at scale\n, • Security experience such as secure coding, threat modelling, or working in a regulated environment\n, • Experience with Blazor or other modern .NET front-end frameworks\n, • Experience with tax, compliance, or other domains where correctness is non-negotiable\n\n \n Why Join Us \n \n\n • Own the API that partners build their own products on, where your design decisions are visible to every developer who integrates with us\n, • Join a high-performing team building mission-critical fintech infrastructure, and help shape where it goes technically\n, • Real staff-level scope: deep technical problems, architecture, and cross-team influence, not a bigger backlog\n, • Work on systems where correctness genuinely matters, since a wrong tax payment is not a cosmetic bug\n, • Use modern tools, including AI and LLM tooling, to move quickly and build with leverage\n, • Grow as a technical leader in a team that values high agency and ownership, with room to shape how the Platform team works as it scales\n

This is a banking position \n \n The VP Business Analyst serves as a strategic partner to the Chief Executive Officer, operating in an executive advisory and "Adjunto" (Chief of Staff) capacity to help translate executive priorities into actionable business strategies and measurable results. \n \n This high-visibility role supports strategic planning and execution across the international banking division, with a focus on financial and data analysis, cross-border banking, wealth management, operational efficiency, performance management, and enterprise-wide initiatives. \n \n The VP Business Analyst works closely with senior leadership and cross-functional departments to evaluate business performance, identify opportunities for improvement, develop strategic recommendations, and support the implementation of key initiatives. The role requires strong financial analysis, business intelligence, market research, project coordination, and executive communication skills. \n \n The ideal candidate will have significant experience in international or cross-border banking and wealth management, along with the analytical ability and executive presence to work directly with senior leadership. \n \n Job Responsibilities \n\n • Serve as a strategic liaison between the CEO, senior leadership, Head Office, and cross-functional departments.\n, • Translate executive priorities and strategic objectives into actionable initiatives, goals, and execution plans.\n, • Support the CEO in evaluating business performance, strategic opportunities, operational challenges, and organizational priorities.\n, • Coordinate strategic initiatives from planning through implementation and performance evaluation.\n, • Develop and monitor KPIs and performance objectives across the international banking division.\n, • Support Balanced Scorecard and performance management initiatives by consolidating and analyzing business metrics.\n, • Prepare executive-level reports, analysis, recommendations, and presentations to support strategic decision-making.\n, • Analyze financial performance, budgets, forecasts, actual results, and business trends to identify opportunities and risks.\n, • Conduct financial analysis and modeling to support strategic planning and business decisions.\n, • Partner with Finance, Data Governance, MIS, and other departments to validate data and improve management reporting.\n, • Analyze complex financial, operational, and business data and translate findings into actionable recommendations.\n, • Develop reporting and analytical materials related to international portfolios, lending, wealth management, client activity, and other strategic areas.\n, • Support predictive analytics, client segmentation, and other data-driven initiatives.\n, • Conduct market research and competitive analysis to identify emerging opportunities, industry trends, and business risks.\n, • Support strategic initiatives involving international and cross-border banking activities.\n, • Analyze multi-jurisdictional business models, client relationships, products, and operational requirements.\n, • Evaluate opportunities to improve cross-border banking processes, client experiences, and operational efficiency.\n, • Support initiatives involving international banking products, foreign exchange, cross-border capital flows, and related financial services.\n, • Support strategic analysis across wealth management products, services, and client processes.\n, • Evaluate opportunities to improve the integration of wealth management products and services across the client lifecycle.\n, • Analyze client and market data to identify opportunities for product development, client segmentation, and relationship growth.\n, • Identify opportunities to improve operational efficiency, productivity, and execution across the international banking division.\n, • Review business processes and operating procedures to identify inefficiencies, bottlenecks, and opportunities for improvement.\n, • Develop recommendations to improve workflows, reduce operational friction, and enhance service delivery.\n, • Work with Department Heads and cross-functional teams to implement approved process improvements.\n, • Serve as a liaison between business users, management, and technical or operational teams on assigned initiatives.\n, • Analyze the international client journey and identify opportunities to improve service, efficiency, and client satisfaction.\n, • Evaluate customer experience metrics and feedback to identify trends and opportunities for improvement.\n, • Prepare sophisticated PowerPoint presentations, executive reports, financial analyses, and strategic materials for senior leadership and Head Office.\n, • Consolidate complex financial, operational, and business information into clear executive-level recommendations.\n, • Present strategic and analytical findings to senior executives and other stakeholders.\n, • Participate in senior leadership and global strategy meetings and support follow-through on strategic priorities.\n, • Handle urgent and time-sensitive analytical requests requiring rapid assessment and executive-level reporting.\n, • Monitor international banking, wealth management, competitive, and industry developments relevant to the Bank's strategic objectives.\n, • Perform additional strategic projects and responsibilities as assigned by the CEO.\n\n \n Qualifications \n\n • 7+ years of progressive experience in international banking, cross-border banking, private banking, wealth management, or a global financial institution.\n, • Bachelor's degree in Business Administration, Finance, Accounting, Economics, or a related field.\n, • Strong understanding of international and cross-border banking and wealth management.\n, • Demonstrated knowledge of wealth management products and related front-to-back business processes.\n, • Advanced financial analysis and financial modeling skills.\n, • Experience with strategic planning, business analysis, process improvement, and enterprise-level initiatives.\n, • Experience developing executive-level reports, presentations, financial analyses, and performance dashboards.\n, • Strong understanding of KPIs, budgeting, forecasting, variance analysis, and business performance management.\n, • Experience conducting market research and competitive analysis.\n, • Ability to analyze complex financial, operational, and business data and translate findings into actionable recommendations.\n, • Ability to work effectively across Finance, Operations, Technology, Data, Wealth Management, and other business functions.\n, • Strong project management, organizational, analytical, and problem-solving skills.\n, • Exceptional executive presence and communication skills.\n, • Ability to present complex financial and strategic concepts to senior executives and other stakeholders.\n, • Advanced proficiency in Microsoft Excel and PowerPoint; proficiency with Word, Google Workspace, and banking applications.\n, • Fluency in English and Spanish, both written and verbal, required.\n

Job Description Job Summary Under the direction of the Director of Engineering, HVAC Technician engages in the work and activities that repair and maintain all of Carillon Miami Wellness Resort facilities. Performs preventive maintenance work that could involve the use and operation of complex and highly technical equipment and techniques. Exhibit sound decision making skills and be an example in productivity and professionalism. Do not engage in, nor allow others on the staff to work in a hazardous manner or under hazardous conditions. Essential Job Functions • Set an example in fulfilling Carillon Standards for service to guests, patrons and owners., • Comply with all departmental rules, regulations, standards, dress code and appearance. Behave in a professional manner and demonstrate a friendly and caring attitude toward co-workers. Show prompt responsiveness when asked to do any task consistent with Carillon standards., • Personally comply and teach compliance to co-workers regarding Federal, State, Local, Hotel and Departmental Safety Regulations and Procedures., • Adhere to Carillon Facility Lock and Key policies and procedures., • Promote guest, patron, owner and employee safety and security through strict adherence to Facility Security and Safety policies and procedures. Eliminate hazards and/or safety violations. Know and be able to teach the proper shut-down and start-up procedures for all utilities. Thorough knowledge of the fire suppression systems and the fire/emergency alarm systems., • The HVAC Technician must become knowledgeable about all major and emergency equipment locations and their functions including Life and Property systems (fire detection, fire suppression, emergency generator, departmental fire drill/response procedures, emergency HVAC operation, gas and water shut off valves, main electrical disconnects, etc.)., • Complete preventive maintenance work, including the monitoring, control and performance of scheduled P.M. on all systems. This activity includes work discovered by the lead engineer. Train other engineers in the proper performance of P.M. tasks., • Responsible for PPE (personal protection equipment) use and daily maintenance., • Assures the maintenance of a working parts inventory of all parts needed for the department. Knowledge of vendor and pricing policies & procedures. Maintain and control the tool inventory to include proper securing, storage and training in the proper use and function., • Leads crewmembers in the repairs and maintenance of the Facility and the conditions, equipment and devises therein. HVAC Technician set an example in productivity and professionalism., • Support the HotSOS work order system in implementation and adherence, including the prioritization of assigned work. Originate work orders to remedy problems and/or faulty conditions and assure the quality and timeliness of the remedial work., • Maintains open and professional communication between management and staff. Follow procedures in the use and maintenance of all communication equipment and devices. Review all employee and department bulletin boards and strictly adhere to Carillon policies and procedures regarding confidentiality and communication of information., • Read, write and communicate instructional and other technical terms, details and concepts in the English language, that are consistent with the job requirements of a HVAC Technician., • Support the facility’s Hazard Communication Program. This includes a thorough knowledge of MSDS, product labeling, storing and handling of materials etc., • Assists in planning, execution and the quality of the work assigned to the Engineering Maintenance team., • All activities, work, actions and time are documented, in writing, on a daily basis., • Assists in the motivation of employees toward the attainment of reasonable work goals., • Provides feedback regarding the quality and productivity of department workers., • Through individual effort and teamwork, employees will ensure that all guest, patron and owner contact is handled in a friendly and professional manner. We will be sensitive and responsive to their reasonable needs and requests while exhibiting gracious hospitality and personal care., • Performs other job-related duties as directed. Education, Experience and Skill Requirements • Minimum of 4 years experience in a hotel/resort or directly related industrial or facility maintenance., • Proven leadership skills., • Be an Expert and have “Journeyman” certifications in two or more Facility Engineering disciplines and proficiency in all other aspects of engineering maintenance, as directed by management., • Must possess good communication and organizational skills with the ability to work with a variety of people., • The ability and experience to safely use power equipment and hand tools necessary to accomplish repairs and maintenance work., • Must possess sufficient stamina to work under all types of weather conditions and to lift, carry, push, and/or pull a variety of tools, equipment and materials., • Physically capable of performing rigorous tasks including working from ladders, working beneath equipment, and in various conditions and settings are required for the normal performance of assigned tasks., • Must be able to work a flexible schedule including holidays and weekends., • The HVAC Technician must have current certifications and/or credentials to perform their specialty skills and disciplines. Such as a CFC., • Possession of a valid Florida driver license.

Company Description ENTRUST CLINICAL RESEARCH is a clinical research organization based in Miami, Florida, dedicated to advancing medical knowledge and patient care through high-quality clinical trials. Located at 10621 N Kendall Drive, the company partners with healthcare professionals, sponsors, and patients to conduct compliant and ethically sound research. ENTRUST CLINICAL RESEARCH focuses on delivering accurate data, maintaining patient safety, and adhering to regulatory standards. Team members work in a collaborative environment that supports professional growth, continuous learning, and meaningful contributions to evidence-based medicine.\n Role Description The Pharmacy Clinical Research RN is a full-time, on-site role based in Miami, FL. This role is responsible for coordinating and administering study-related medications and treatments in accordance with clinical trial protocols and institutional policies. Daily responsibilities include assessing and monitoring study participants, documenting clinical data, managing investigational product handling, and ensuring accurate medication dispensing and reconciliation under protocol guidelines. The RN collaborates closely with investigators, pharmacists, coordinators, and other research staff to support patient enrollment, education, informed consent, and follow-up. Additional tasks include maintaining regulatory and source documentation, reporting adverse events, participating in study meetings, and contributing to quality assurance and continuous process improvement within the research team.\n Qualifications \n\n • Strong clinical foundation in Nursing and Medicine, with the ability to apply evidence-based practice in a clinical research setting.\n, • Experience in Oncology Nursing or complex patient populations, including the safe administration and monitoring of specialized therapies, is preferred.\n, • Demonstrated competency in Research activities, including data collection, documentation, and adherence to study Protocol requirements.\n, • Active, unrestricted RN license in the state of Florida; BSN or higher degree in Nursing preferred.\n, • Prior experience in clinical research, hospital-based pharmacy services, or investigational drug studies is highly beneficial.\n, • Familiarity with Good Clinical Practice (GCP), FDA regulations, and institutional review board (IRB) processes.\n, • Excellent communication, collaboration, and patient education skills, with a strong attention to detail and documentation accuracy.\n, • Ability to work on-site full time, manage multiple studies and priorities, and use electronic medical records and research databases efficiently.\n

Job Description Job Summary This is highly skilled technical and professional work involving the examination, analysis, review, approval, and/or disapproval of plumbing plans, specifications, calculations, permit applications, and related construction documents to ensure compliance with the Florida Building Code, Florida Plumbing Code, applicable health and safety standards, and all other governing laws, regulations, and ordinances. An employee in this classification performs advanced plan review work requiring extensive knowledge of plumbing systems, construction methods, materials, and code requirements. Responsibilities include evaluating plumbing drawings, riser diagrams, water distribution systems, sanitary drainage systems, storm drainage systems, medical gas systems, grease waste systems, backflow prevention assemblies, and related documentation for residential, commercial, industrial, and institutional construction projects. The incumbent exercises independent judgment and technical expertise in determining compliance with applicable plumbing codes, design standards, and public health and safety requirements. Work is performed primarily in an office environment reviewing permit applications, construction plans, engineering reports, specifications, calculations, and supporting documentation. The employee interacts directly with architects, engineers, contractors, developers, property owners, and the general public regarding plumbing code requirements, system design criteria, and permit approval processes. Work is performed under the general supervision of the Chief Plumbing Plans Examiner, Building Official, Section Chief, or other designated administrator. Essential Functions Reviews and examines plumbing plans, specifications, calculations, riser diagrams, equipment schedules, product approvals, and related construction documents submitted for permit applications. Determines compliance with the Florida Building Code, Florida Plumbing Code, Florida Statutes, local ordinances, and other applicable regulations governing plumbing system design and installation. Approves or disapproves plumbing plans and permit applications based on compliance with applicable codes, regulations, and accepted industry practices. Identifies deficiencies in plumbing system designs and provides written and verbal comments outlining required corrections and modifications necessary for approval. Reviews potable water distribution systems, sanitary drainage systems, venting systems, storm drainage systems, grease interceptors, lift stations, medical gas systems, reclaimed water systems, and related plumbing installations. Evaluates fixture counts, pipe sizing, water demand calculations, drainage fixture unit calculations, and other engineering data to ensure code compliance. Reviews backflow prevention requirements, cross-connection control measures, and public health safeguards in accordance with applicable codes and standards. Reviews accessibility requirements related to plumbing fixtures and facilities for compliance with applicable accessibility regulations. Coordinates plan reviews with other disciplines including building, mechanical, electrical, fire, structural, zoning, and public works. Provides technical assistance and code interpretations to architects, engineers, contractors, developers, property owners, and the general public. Responds to inquiries regarding permit requirements, plumbing design criteria, code compliance, and plan review procedures. Maintains accurate records of plan reviews, approvals, corrections, permit documentation, and related correspondence. Assists in developing and implementing departmental policies, procedures, and standards related to plumbing plan review activities. Participates in meetings with design professionals and project stakeholders to resolve complex plumbing code and system design issues. Performs other related duties as assigned. Minimum Requirements Must possess qualifications required for certification as a Plumbing Plans Examiner under the applicable provisions of the Florida Statutes, Florida Building Code, Florida Plumbing Code, and the Florida Department of Business and Professional Regulation (DBPR). A valid Driver License from any state may be utilized upon application; however, prior to appointment, a valid Florida Driver License (Class E or higher) must be obtained and maintained throughout employment. Must hold a plans examiner certification. Special Requirements Employees in this classification may be required to attend meetings, training sessions, or perform duties outside normal business hours, including evenings, weekends, or holidays, as necessary. Knowledge, Abilities, and Skills Thorough knowledge of the Florida Building Code, Florida Plumbing Code, Florida Statutes, and all applicable plumbing-related regulations and standards. Thorough knowledge of plumbing system design, installation methods, materials, and industry best practices. Thorough knowledge of potable water systems, sanitary drainage systems, venting systems, storm drainage systems, medical gas systems, reclaimed water systems, and backflow prevention requirements. Thorough knowledge of public health principles and regulations applicable to plumbing systems. Ability to review and interpret complex plumbing plans, specifications, calculations, engineering reports, and construction documents. Ability to identify code deficiencies and plumbing design issues and recommend appropriate corrective measures. Ability to interpret and apply laws, codes, ordinances, and regulations consistently and accurately. Ability to communicate effectively, both orally and in writing, with engineers, architects, contractors, developers, property owners, and the public. Ability to establish and maintain effective working relationships with internal and external stakeholders. Ability to prepare clear, concise, and accurate plan review comments, reports, and technical correspondence. Ability to manage multiple projects and review assignments while meeting established deadlines. Applicants must be authorized to work in the United States; visa sponsorship is not available.

Job Description POSITION SUMMARY: The Electro-Mechanical assembler follows drawings, diagrams, samples, or written or verbal instructions and assemble sub-assemblies, final product and other tasks as directed. They solder, rivet, screw, glue or press-fit the components into place, connecting and soldering lead wires between the individual components to the printed circuit board or panel. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The person filling this position will have a familiarity with working in a production environment and will be required to follow detailed instructions. SUPERVISION RECEIVED AND EXERCISED: Receives direct supervision from the Team Lead, and indirect supervision from the Department Manager. Does not exercise supervision over any other position. DUTIES AND RESPONSIBILITIES: • Follow drawings, diagrams, samples, or written or verbal instructions, • Assemble small internal and other electrical and mechanical components according to the schematics to control electrical currents and the product’s functionality., • Solder, rivet, screw, glue, bolt, or press-fit the components into place., • Connecting and soldering lead wires between the individual components to the printed circuit board or panel., • Assemble cables, harnesses, and major sub-assemblies., • Drill, cut and screw components and parts., • Perform quality checks on products and parts., • Troubleshoot simulator parts after assembly, • Perform routine area and equipment cleaning., • Consult with supervisors to plan or review work activities., • Other duties as necessary QUALIFICATIONS/REQUIREMENTS: • Education: high school diploma or its equivalent., • 1+ years of electromechanical assembly background, • Excellent manual dexterity and fine motor skills.

A financial services organization is seeking an experienced securities operations professional to manage complex, time-sensitive transactions across equities, fixed income, mutual funds, structured products, options, and Treasuries. This position offers broad product exposure and responsibility for investigating discrepancies and coordinating with counterparties and clearing partners to ensure accurate, timely settlement. \n \n Responsibilities \n\n • Validate and process securities transactions through internal and external settlement platforms.\n, • Monitor trades through settlement and resolve unmatched, failed, or delayed transactions.\n, • Coordinate with counterparties, custodians, clearing firms, and internal departments to address settlement discrepancies.\n, • Process trade corrections, account allocations, internal security movements, and free transfers.\n, • Support settlements involving equities, fixed income, mutual funds, structured products, options, and Treasury securities.\n, • Monitor margin-related activity and escalate outstanding notifications for review and resolution.\n, • Process corporate actions, option assignments, coupon claims, dividend payments, and security-related account updates.\n, • Investigate rejected transactions, pricing discrepancies, and other settlement exceptions.\n, • Review accounts for unresolved positions and complete required end-of-day follow-up.\n, • Process data feeds, journal requests, and related securities operations activity.\n, • Prepare and distribute settlement-related reports to internal teams.\n, • Maintain accurate records and follow established operational controls and procedures.\n\n \n Qualifications \n\n • Associate degree required.\n, • FINRA Series 99 required.\n, • At least five years of experience in securities settlements, trade operations, brokerage operations, or a closely related area.\n, • Demonstrated knowledge of the securities settlement lifecycle.\n, • Experience resolving unmatched trades, failed settlements, transaction discrepancies, and corporate-action issues.\n, • Experience working with a major clearing, custody, or securities-processing platform preferred.\n, • Ability to manage multiple time-sensitive transactions and priorities.\n, • Strong attention to detail, organization, and follow-through.\n, • Ability to work independently and collaboratively in a deadline-driven environment.\n, • Spanish language skills are a plus but not required.\n\n \n Ready to put your settlements expertise to work across a broad range of securities? Apply today and take the next step in your trading operations career.

Be Part of an Amazing Story \n \n Macy’s is more than just a store. We’re a story. One that’s captured the hearts and minds of America for more than 160 years. A story about innovations and traditions…about inspiring stores and irresistible products…about the excitement of the Macy’s 4th of July Fireworks, and the wonder of the Thanksgiving Day Parade. We’ve been part of memorable moments and milestones for countless customers and colleagues. Those stories are part of what makes this such a special place to work. \n \n Job Overview \n \n The Barista sells and creates Starbucks coffee beverages following Starbucks standards providing caring hospitality and exceptional customer service through product knowledge. \n \n Full-time colleagues are typically scheduled to work 30 or more hours per week, while part-time colleagues are typically scheduled 12-24 hours per week. All schedules contain weekend shifts as part of the requirements. Hours are dependent on business needs and colleague availability. Information regarding hours per week needed for benefit eligibility purposes can be found here. \n \n What We Can Offer You \n \n Join a team where work is as rewarding as it is fun! We offer a dynamic, inclusive environment with competitive pay and benefits. Enjoy comprehensive health and wellness coverage and a 401(k) match to invest in your future. Prioritize your well-being with paid time off and eight paid holidays. Grow your career with continuous learning and leadership development. Plus, build community by joining one of our Colleague Resource Groups and make a difference through our volunteer opportunities. \n \n Some additional benefits we offer include: \n \n\n • Merchandise discounts \n, • Performance-based incentives \n, • Annual merit review \n, • Employee Assistance Program with mental health counseling and legal/financial advice\n\n \n Access the full menu of benefits offerings here. \n \n What You Will Do \n \n\n • Demonstrate current and working knowledge of drip coffee, cold beverage, espresso bar, and pastry stations\n, • Follows company standards and maintains work area and equipment in accordance with Health Department standards\n, • Follows Starbucks Simple Service Steps and Magic Selling skills providing an exceptional customer experience\n, • Educate, sample, and serve customers craveable food and beverage products\n, • Follows station specific duties and responsibilities\n, • Opens and/or closes area following appropriate checklist, verifies completion with Manager on Duty prior to leaving the area\n, • Maintains PAR stock levels and standards in product presentations\n, • Produce and present freshly prepared products following Starbucks recipes while meeting speed of service standards\n, • Follows Starbucks merchandising and signing standards\n, • Maintain personal hygiene and professional dress code to comply with company, Starbucks, and Health Department standards\n, • Perform other duties as needed\n, • Foster an environment of acceptance and respect that strengthens relationships, and ensures authentic connections with colleagues, customers, and communities\n\n \n Who You Are \n \n\n • 1-2 years related experience preferred\n, • Ability to read and interpret instructional documents such as safety rules, operating and maintenance instructions, and procedural manuals\n, • Ability to work a flexible schedule with retail hours, including day, evening, weekends, and/or holidays\n\n \n Essential Physical Requirements You Will Perform \n \n\n • Position requires prolonged periods of standing/walking around store or department.\n, • May involve reaching, crouching, kneeling and stooping.\n, • Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions.\n, • Frequently lift/move up to 25lbs.\n\n \n About Us \n \n This is a great time to join Macy’s! Whether you’re helping a customer find the perfect gift, streamlining operations in one of our distribution centers, enhancing our online shopping experience, buying in-style and on-trend merchandise to outfit our customers, or designing a balloon for the Thanksgiving Day Parade, we offer unique opportunities to be part of some of the most memorable moments in people’s lives. \n \n Join us and help write the next chapter in our story - Apply Today! \n \n This job description is not all-inclusive and may not apply to colleagues covered by a collective bargaining agreement. Macy's Inc. reserves the right to amend this job description at any time. Macy's Inc. is an Equal Opportunity Employer, committed to a diverse and inclusive work environment. \n \n FOODS00 \n This position may be eligible for performance-based incentives/bonuses. Benefits include 401k, medical/vision/dental/life/disability insurance options, PTO accruals, Holidays, and more. Eligibility requirements may apply based on location, job level, classification, and length of employment. Additional benefit details are available at macysJOBS.com.

Be Part of an Amazing Story \n \n Macy’s is more than just a store. We’re a story. One that’s captured the hearts and minds of America for more than 160 years. A story about innovations and traditions…about inspiring stores and irresistible products…about the excitement of the Macy’s 4th of July Fireworks, and the wonder of the Thanksgiving Day Parade. We’ve been part of memorable moments and milestones for countless customers and colleagues. Those stories are part of what makes this such a special place to work. \n \n Job Overview \n \n As a Counter Manager, you will lead a dynamic team of Beauty Advisors while managing all aspects of a specific cosmetics brand. Your role blends leadership, creativity, and customer engagement—delivering genuine hospitality through personalized consultations, expert product application, and a deep understanding of each customer’s beauty and style preferences. \n You’ll inspire teamwork to drive sales and elevate the customer experience by creating meaningful, long-lasting connections. With a strong focus on client development, you will cultivate a loyal customer base through outreach, follow-up, and consistent, personalized service. \n \n In addition to meeting and exceeding sales goals, you’ll analyze business performance, execute vendor events and promotions, and partner with vendors and store leadership to grow the business. You'll also oversee stock presentation, hygiene standards, and team performance to ensure an exceptional and polished brand experience. \n \n How Our Counter Managers Spend Their Day… \n \n\n • Every day starts with a positive example. As a Counter Manager, you come in energized and ready to inspire your team - wearing your name badge with pride, greeting colleagues with genuine warmth, and ensuring your counter is polished, organized, and fully prepared to welcome customers. You set the tone by reviewing daily sales goals, staying informed on new launches, top-performing products, and current beauty trends - so you're equipped to lead with confidence, support your team, and deliver exceptional service to every customer.\n, • On the floor, you lead through action - welcoming customers with genuine hospitality, making eye contact, and starting friendly, personal conversations that build lasting relationships.\n, • You help maintain a shoppable space by ensuring testers are clean and well-stocked, signage and pricing are current, and displays reflect brand standards. You lead by example, jumping in to support merchandising updates and keeping the space visually appealing and welcoming throughout the day.\n, • You help the team Finish Strong - by coaching them to share Loyalty benefits, making sure customers leave with everything they need, and ending each interaction with a sincere thank-you, often using the customer’s name and adding a personal touch.\n, • You know that service starts with each other. You model collaboration, honesty, and care - supporting your peers so the whole team can better serve our customers and communities.\n, • And we know that excellence is a journey - we strive to improve every day, take pride in our work, achieve sales goals and learn from each other to deliver individual and store results.\n\n \n Full-time colleagues are typically scheduled to work 30 or more hours per week, while part-time colleagues are typically scheduled 12-24 hours per week. Hours are dependent on business needs and colleague availability. Information regarding hours per week needed for benefit eligibility purposes can be found here. \n \n Who You Are and What You Will Do \n \n\n • Deliver exceptional customer service through personalized consultations and expert product knowledge\n, • Build lasting relationships with clients and drive client development through outreach and follow-up\n, • Review and analyze business performance of daily, weekly, monthly, seasonal, and annual sales results and implement strategies to grow business and improve results\n, • Plan and execute in-store and vendor-led events to drive traffic and engagement\n, • Maintain brand standards through proper merchandising, hygiene, and stock replenishment\n, • Responsible for acquiring new customers by opening credit accounts and sharing loyalty benefits\n, • Collaborate with vendors, personal stylists, and store leadership to optimize outcomes\n, • Resolve customer concerns in a professional and customer-first manner\n, • Stay informed on new launches, best-sellers, and beauty trends to support team education\n, • Manage multiple priorities in a fast-paced environment with strong attention to detail\n, • Demonstrate flexibility, sound judgment, and a passion for the beauty industry\n, • 3–5 years of relevant retail, beauty, or leadership experience preferred\n, • Flexible availability, including days, evenings, weekends and holidays with regular, dependable attendance and punctuality\n, • Must be able to:\n \n, • Understand and communicate effectively with customers, co-workers, and supervisors\n, • Read and understand employment policies and safety rules/procedures in English\n \n\n \n Essential Physical Requirements You Will Perform \n \n\n • This position requires talking, lifting, constant moving, standing, and reaching with arms and hands.\n, • Standing for at least two consecutive hours, lifting at least 25lbs., stooping, kneeling, crouching, and climbing ladders, reaching, including above eye level\n, • Requires close vision, color vision, depth perception, and focus adjustment\n, • Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions\n\n \n What We Can Offer You \n \n Join a team where work is as rewarding as it is fun! We offer a dynamic, inclusive environment with competitive pay and benefits. Enjoy comprehensive health and wellness coverage and a 401(k) match to invest in your future. Prioritize your well-being with paid time off and eight paid holidays. Grow your career with continuous learning and leadership development. Plus, build community by joining one of our Colleague Resource Groups and make a difference through our volunteer opportunities. \n \n Some additional benefits we offer include: \n \n\n • Merchandise discounts\n, • Performance-based incentives\n, • Annual merit review\n, • Employee Assistance Program with mental health counseling and legal/financial advice\n\n \n Access the full menu of benefits offerings here. \n \n About Us \n \n This is a great time to join Macy’s! Whether you’re helping a customer find the perfect gift, streamlining operations in one of our distribution centers, enhancing our online shopping experience, buying in-style and on-trend merchandise to outfit our customers, or designing a balloon for the Thanksgiving Day Parade, we offer unique opportunities to be part of some of the most memorable moments in people’s lives. \n \n Join us and help write the next chapter in our story - Apply Today! \n \n This job description is not all-inclusive and may not apply to colleagues covered by a collective bargaining agreement. Macy's Inc. reserves the right to amend this job description at any time. Macy's Inc. is an Equal Opportunity Employer, committed to an inclusive work environment. \n \n BEAUTY00 \n This position may be eligible for performance-based incentives/bonuses. Benefits include 401k, medical/vision/dental/life/disability insurance options, PTO accruals, Holidays, and more. Eligibility requirements may apply based on location, job level, classification, and length of employment. Additional benefit details are available at macysJOBS.com. \n Eligible for Sales Commission

Job Profile At PNC, our people are our greatest differentiator and competitive advantage in the markets we serve. We are all united in delivering the best experience for our customers. We work together each day to foster an inclusive workplace culture where all of our employees feel respected, valued and have an opportunity to contribute to the company’s success. As a Wealth Advisor in PNC Wealth Management, you will be based in Florida. PNC is an in-office company that fosters a supportive culture where employees can thrive and achieve balance. We encourage candidates to connect with their recruiter and hiring manager to understand workplace expectations and ensure the role aligns with their goals. PNC will not provide sponsorship for employment visas or participate in STEM OPT for this position. • Consults on investment and insurance strategies, as well as the development of financial plans for clients. Grows and retains an investment and insurance book of business. Owns the client experience, efficiently handling sales and service, identifying sales and/or executing opportunities and making referrals to internal business partners as appropriate., • Acquires, expands and maintains client relationships through business development and client networking. Grows client loyalty and share of wallet through an exceptional client experience. Applies product and procedural knowledge to solve client problems appropriately and efficiently., • Develops and implements investment and insurance strategies for clients. Determines the best products to support such strategies. Presents sound financial recommendations and guidance to clients. Establishes individual financial plans based on client financial needs and objectives. Monitors financial plans and recommends changes as needed., • Actively and regularly coaches and educates internal business partners to identify investment opportunities. Drives investment education and visibility among internal business partners. Shows urgency with activities and leads by example. Has regular and effective communication with internal and external partners to build strong relationships that drive referral activity., • Regularly meets with internal business partners to communicate and review business results and pipeline management. Meets service level agreements on lead and referral follow up. Adheres to all applicable laws, regulations, policies and guidelines. PNC Employees take pride in our reputation and to continue building upon that we expect our employees to be: • Customer Focused - Knowledgeable of the values and practices that align customer needs and satisfaction as primary considerations in all business decisions and able to leverage that information in creating customized customer solutions., • Managing Risk - Assessing and effectively managing all of the risks associated with their business objectives and activities to ensure they adhere to and support PNC's Enterprise Risk Management Framework. Successful candidates must demonstrate appropriate knowledge, skills, and abilities for a role. Listed below are skills, competencies, work experience, education, and required certifications/licensures needed to be successful in this position. Client Prospecting, Client Relationship Building, Credit Risk Analysis, Customer Engagement, Financial Analysis, Financial Modeling, Investment Banking, Public Speaking, Relationship Building, Relationship Management Coaching Others, Customer Experience Management., Customer Retention, Effective Communications, Interpersonal Relationships, Managing Multiple Priorities, Prospecting., Sales Tasks And Activities, Selling. Roles at this level typically require a university / college degree, with 3+ years of relevant / direct industry experience. Certifications are often desired. In lieu of a degree, a comparable combination of education, job specific certification(s), and experience (including military service) may be considered. Bachelors No Required Certification(s) FINRA Series 7 and 66 (or 63,65) required. Life and Health Insurance required. PNC offers a comprehensive range of benefits to help meet your needs now and in the future. Depending on your eligibility, options for full-time employees include: medical/prescription drug coverage (with a Health Savings Account feature), dental and vision options; employee and spouse/child life insurance; short and long-term disability protection; 401(k) with PNC match, pension and stock purchase plans; dependent care reimbursement account; back-up child/elder care; adoption, surrogacy, and doula reimbursement; educational assistance, including select programs fully paid; a robust wellness program with financial incentives. In addition, PNC generally provides the following paid time off, depending on your eligibility: maternity and/or parental leave; up to 11 paid holidays each year; 9 occasional absence days each year, unless otherwise required by law; between 15 to 25 vacation days each year, depending on career level; and years of service. To learn more about these and other programs, including benefits for full time and part-time employees, visit _. If an accommodation is required to participate in the application process, please contact us via email at _. Please include “accommodation request” in the subject line title and be sure to include your name, the job ID, and your preferred method of contact in the body of the email. Emails not related to accommodation requests will not receive responses. Applicants may also call 877-968-7762 and say "Workday" for accommodation assistance. All information provided will be kept confidential and will be used only to the extent required to provide needed reasonable accommodations. At PNC we foster an inclusive and accessible workplace. We provide reasonable accommodations to employment applicants and qualified individuals with a disability who need an accommodation to perform the essential functions of their positions. PNC provides equal employment opportunity to qualified persons regardless of race, color, sex, religion, national origin, age, sexual orientation, gender identity, disability, veteran status, or other categories protected by law. This position is subject to the requirements of Section 19 of the Federal Deposit Insurance Act (FDIA) and, for any registered role, the Secure and Fair Enforcement for Mortgage Licensing Act of 2008 (SAFE Act) and/or the Financial Industry Regulatory Authority (FINRA), which prohibit the hiring of individuals with certain criminal history. Refer to the _ to gain understanding of how PNC may use or disclose your personal information in our hiring practices.

SUMMARY \n Trinity is seeking a detail-oriented and motivated Associate to support our Acoustics Studio. In this role, you will report directly to a Studio Head and play a key part in successfully executing project deliverables across various acoustical consulting projects.As an Associate, your primary responsibilities will include reviewing and drafting work for technical accuracy and consistency, assisting in developing acoustical models and visual renderings, preparing marketing and presentation materials, and supporting day-to-day project coordination activities. \n \n DUTIES AND RESPONSIBILITIES: \n\n • Conduct calculations and present results to the project manager\n, • Drawing review and site surveys\n, • Ensure company technical and professional standards are met\n, • Keep the project manager informed on client and project issues for assigned projects\n, • Attend project meetings with clients and prepare meeting summaries in a timely fashion.\n, • Prepare reports for submission to clients\n, • Learn and utilize acoustical software\n, • Assist in marketing the firm, through providing clients with excellent and timely work product\n, • Foster repeat business, develop client relationships\n, • Attend business-related events through which contacts would be developed\n, • Utilize the CRM fully to log opportunities, clients, and project information\n\n \n REQUIRED SKILLS/ABILITIES: \n\n • Proficiency in AutoCAD and/or Revit\n, • Familiarity with acoustical modeling software\n, • Basic skills in visual tools (e.g., SketchUp, Rhino, Adobe Creative Suite)\n, • Strong attention to detail and analytical thinking\n, • Excellent written and verbal communication\n, • Ability to manage time and meet deadlines\n, • Collaborative team player with a proactive mindset\n, • Basic understanding of project coordination and design workflows\n\n \n EDUCATION AND EXPERIENCE: \n\n • Bachelor of Science in Acoustics, Engineering, or related field\n, • 2 - 4 years of relevant professional experience\n\n \n PHYSICAL REQUIREMENTS: \n The physical requirements listed below represent the minimum standards that an employee must meet to perform the essential functions of this role successfully. Reasonable accommodations can be made to enable individuals with disabilities to perform these functions. \n\n • Regularly required to sit, use hands, and communicate verbally.\n, • Occasionally required to stand, walk, and reach with hands and arms.\n, • Must occasionally lift and/or move up to 10 pounds.\n

Job Description Position Title: Senior Interior Designer DEPARTMENT: Design REPORTS TO: Director of Design Key Relationships: Internal: HPI Design and Procurement Departments. External: SRI Projects Team, SRI Department Heads, Resorts Management, Design Consultants, UVI and Vendors. About Hospitality Purveyors International Hospitality Purveyors International (HPI) is the exclusive design and procurement arm for all Sandals Resorts International properties which are wholly owned and managed resorts. About the Role The Senior Interior Designer plays a pivotal role within the Design Studio, leading the creative development of multiple projects from concept through completion. This position combines strong design expertise with project management acumen, ensuring that every project reflects the brand’s vision, operational goals, and regional character. This role provides guidance to junior team members while collaborating closely with design managers, regional project managers, and cross-functional partners to deliver exceptional, design-driven guest experiences. Key Responsibilities: Design Leadership & Project Execution • Lead the creative process for assigned projects across all phases — from concept and schematic design to construction documentation and installation. · Develop and present compelling design narratives, concept packages, material palettes, and FF&E selections that align with the brand DNA and property’s unique context. · Translate conceptual ideas into detailed design solutions that balance creativity, functionality, and budget requirements. · Participate in research and development efforts to identify regional materials, artisans, and vendors that enrich project storytelling. · Apply and uphold brand and regional design standards, while contributing creative ideas that evolve and strengthen the brand’s design language. · Coordinate with internal and external stakeholders, including procurement, operations, and consultants, to ensure design intent is maintained through execution. Ensure design is within budget and meets project schedule. Collaboration & Mentorship • Partner with cross-functional teams, including Architecture, regional Project Management, Procurement, Food & Beverage, SRI Design Central and Product Development teams, to create cohesive and operationally sound design solutions., • Liaise with on-site Project Managers to promptly resolve construction/installation issues, • Provide day-to-day guidance and feedback to junior designers, fostering growth, accountability, and technical/creative proficiency. · Contribute to the creative culture of the studio through collaboration, inspiration sharing, and thought leadership Project Documentation & Communication • Create, organize and manage design budgets, as well as design requisitions and specifications in Fohlio, • Collaborate with internal Architectural Designers to execute production and construction documents, managing project timelines and leading collaborative conversations with external consultants. Participate in the architectural design process by reviewing and analyzing project documentation., • Produce high-quality design presentations and documentation, ensuring clarity, accuracy, and brand alignment., • Participate in project programming meetings, ensuring all HPI partners are included in relevant discussions. Lead project hand-over meetings and CD page turn meetings. Create detailed “Look-book” or hand over documents to ensure operational support and maintenance., • Review shop drawings, submittals, RFI’s and prototypes to ensure alignment with design intent and quality standards., • Travel to job sites for project installations, and for property inspection reports. Required Qualifications • 8+ years of interior design experience, with a strong focus in hospitality, F&B, and branded environments, • Experience working on high-end hotel/resort projects, • Exceptional communication, presentation, and interpersonal skills, • Strong eye for detail, storytelling, and spatial quality, • Proficiency in industry tools such as AutoCAD, Revit, Adobe Creative Suite, and FF&E sourcing platforms, • Ability to manage multiple projects simultaneously and work in a fast-paced, deadline-driven environment Preferred Qualifications • Bachelor’s or Master’s degree in Interior Design, Architecture, or related field, • NCIDQ certification or LEED AP is a plus, • International hospitality project experience is highly desirable WORK ENVIRONMENT: Office Hours: Standard office hours are Monday to Friday, 7:00 am to 4:00 pm or 9:00 am to 6:00 pm. Physical Demands: Moving furniture, etc., when on project installations. Job sites can include hardhat construction conditions. Travel Requirements: Travel to the Caribbean is required to assist senior team members in resort inspections and project installations. Frequency of travel as required by Sandals Resorts International (SRI) and HPID Directors and may include weekends and holidays. A valid passport is required to travel to the Caribbean. \nCompany Description Hospitality Purveyors International (HPI) is the exclusive design and procurement arm for all Sandals and Beaches Resorts International properties which are wholly-owned and managed resorts. Hospitality Purveyors International (HPI) is the exclusive design and procurement arm for all Sandals and Beaches Resorts International properties which are wholly-owned and managed resorts.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. SUMMARY: The Sous Chef is responsible for assisting the Executive Sous Chef in the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also, Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following: RESPONSIBILITIES: • Adherence to all company policies as stated in the employee handbook., • Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations), • Daily high-cost perpetual inventory, • Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet, • Food COGS, • Follow order guides and understand F&O quality & pricing standards, • Review prior week’s labor to find areas of opportunity, • Schedules (coverage and costing), • Daily and Weekly Food purchases, • Daily and Weekly Labor (dollars and percentage), • New hire & Termination procedures, • Food par levels, • Par levels on Plate-ware and communicate with FOH, • Dish machine and chemical company, • Employee injury reports, • Weekly management meetings, • Pre-Shifts with staff, • Daily food inventory and ordering, • Labor management, • Overtime monitoring, • Product mix (appetizer, salads, sandwiches, entrée, specials and desserts), • Product Rotation adheres (FIFO), • Food quality and specification, • Recipe adheres, • Line checks, • Organization of back of house (storage, prep, line and dish areas), • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs), • Line of sight and attention to detail, • Teamwork and training, • Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the, • Restaurant's specifications and commitment to quality, • Monthly inventory, • Must have good communications skills, • Involved in events and menu changes and launches, • Daily specials, • Omakase Menus, • Communicate any issues, concerns or updates with chef and sous chefs, • Temp logs monitoring, • Kitchen opening and closing procedure, • Managerial skills of an entire BOH REQUIREMENTS/QUALIFICATIONS: • College degree/Culinary school degree preferred, but not necessary, • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.)The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Beauty & the Butcher, located in Coral Gables, is seeking a talented Chef De Cuisine to join the team! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements represent minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: Essential: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers, and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication Desirable: • Sanitation certificate Skills: Essential: • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize, and delegate work assignments., • Ability to be a clear thinker, analyze and resolve problems, exercising good judgment., • Ability to work well under pressure to meet production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line., • Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to differentiate dates, • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to supervise, train, and direct employees; give corrections when needed., • Ability to plan and produce centerpiece displays and banquet trays and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely., • Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance., • Ensure that staff reports as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete and review priorities., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks. Complete opening duties: • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that must be requisitioned for the day’s tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform the Executive Chef of any shortages before the item runs out., • Monitor staff performance and ensure all procedures are completed according to department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that restaurant Service Staff are informed of the menu items and the amount available for the meal period and functions., • Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests., • Inform the Executive Sous Chef of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food costs., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards to make clean-up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label, and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all line cooks' assignments are completed before they sign out, • Review the status of work and follow-up actions required with the Executive Chef before leaving., • Document pertinent information in the logbook., • Successful completion of the training/certification process., • Write schedules according to the forecasted budget and have them approved by the Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems, and counsel employees per standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Interact with customers to personalize the menu for events. For future reference, keep menus in a file with details, recipes, etc., • Menu tasting for the restaurant., • Review Guest feedback periodically., • Ensure that defects are addressed and that quality improvement processes are in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. KITCHEN FUNCTIONS: • Conduct a daily line-up; cover the fundamental and corporate commitment to excellence., • Ensure quality at all times., • Follow through with paperwork on time., • Attend Sous chef meetings, leaders meetings, etc., • Build a professional relationship with the restaurant and FOH managers, communicate daily, and follow through with any problems., • Schedule correctly and ensure there is no unapproved Overtime., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure the work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work., • Adjust standard production quantities depending on the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure a daily inventory of all meat, fish, produce, and freezer items is kept., • All perishable food items must be wrapped and dated., • Document all tardiness and absences on the day of the occurrence., • Review documentation with the respective employees promptly and follow progressive discipline procedures., • Check all line employees mise-en-place and verify that the line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor all staff to ensure that they perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Be on time, ready to work, and set an example for all employees. SECONDARY FUNCTIONS: • Follow the maintenance program and cleaning schedule, • Perform duties in other areas of the kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and off-premise functions, • Research new products, menu items, and display presentations, • Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. SUMMARY: The Sous Chef is responsible for assisting the Executive Sous Chef in the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also, Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following: RESPONSIBILITIES: • Adherence to all company policies as stated in the employee handbook., • Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations), • Daily high-cost perpetual inventory, • Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet, • Food COGS, • Follow order guides and understand F&O quality & pricing standards, • Review prior week’s labor to find areas of opportunity, • Schedules (coverage and costing), • Daily and Weekly Food purchases, • Daily and Weekly Labor (dollars and percentage), • New hire & Termination procedures, • Food par levels, • Par levels on Plate-ware and communicate with FOH, • Dish machine and chemical company, • Employee injury reports, • Weekly management meetings, • Pre-Shifts with staff, • Daily food inventory and ordering, • Labor management, • Overtime monitoring, • Product mix (appetizer, salads, sandwiches, entrée, specials and desserts), • Product Rotation adheres (FIFO), • Food quality and specification, • Recipe adheres, • Line checks, • Organization of back of house (storage, prep, line and dish areas), • Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs), • Line of sight and attention to detail, • Teamwork and training, • Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the, • Restaurant's specifications and commitment to quality, • Monthly inventory, • Must have good communications skills, • Involved in events and menu changes and launches, • Daily specials, • Omakase Menus, • Communicate any issues, concerns or updates with chef and sous chefs, • Temp logs monitoring, • Kitchen opening and closing procedure, • Managerial skills of an entire BOH REQUIREMENTS/QUALIFICATIONS: • College degree/Culinary school degree preferred, but not necessary, • Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant, • Must have computer knowledge (Excel, Windows, POS, etc.)The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Beauty and the Butcher is seeking winning personalities to work at our beautiful venue in South Miami! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers, and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication, • Sanitation certificate (Preferred) Skills: • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize, and delegate work assignments., • Ability to be a clear thinker, analyze and resolve problems, and exercise good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line., • Ability to work a 12-hour shift, 5 days per week in hot, noisy, and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to differentiate dates, • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to supervise, train, and direct employees; give correction when needed., • Ability to plan and produce centerpiece displays and banquet trays, and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Ability to meet datelines. ESSENTIAL JOB FUNCTIONS: • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely., • Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance., • Ensure that staff reports to work as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete, time management., • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks., • Complete opening duties:, • Set up a workstation with required mise en place, tools, equipment, and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that must be requisitioned for the day’s tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary., • Prepare and produce all menu items for designated banquet functions., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform the Chef de Cuisine of any shortages before the item runs out., • Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions., • Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests., • Inform the Chef de Cuisine of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food costs., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards in order to make clean-up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label, and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all banquet cooks' assignments are completed before they sign out, • Review the status of work and follow-up actions required with the Executive Sous Chef before leaving., • Document pertinent information in the logbook., • Successful completion of the training/certification process., • Write schedules according to the forecasted budget and have them approved by the Executive Sous Chef or Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Plate up banquet meals as assigned., • Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference., • Menu tasting for the restaurant., • Review Meeting planner feedback periodically., • Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. KITCHEN FUNCTIONS: • Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc., • Ensure quality at all times., • Follow through with paperwork in a timely manner., • Attend Sous chef meetings, leaders meetings, etc., • Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems., • Schedule correctly and ensure there is no unapproved Overtime., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure the work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work., • Adjust standard production quantities depending on the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items., • All perishable food items must be wrapped and dated., • Document all tardiness and absences on the day of the occurrence., • Review documentation with the respective employees in a timely manner and follow progressive discipline procedures., • Check all line employees' mise-en-place and verify line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor that all staff perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Be on time, ready to work, and set an example for all employees to follow. SECONDARY FUNCTIONS: • Follow the maintenance program and cleaning schedule, • Perform duties in other areas of the kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and off-premise functions, • Research new products, menu items, and display presentations, • Assist in the employee selection process. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Description The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests. This position requires excellent communication skills and a deep understanding of cooking methods, ingredients, equipment, and processes. The Sous Chef should be experienced in working in fine-dining, technically advanced kitchens and be capable of handling a high-volume setting with efficiency. KYU Expectation • Be an ambassador for KYU by meeting and exceeding KYU Core Objectives and Values., • Provide excellent, friendly, courteous, and professional service to all internal and external guests in every interaction., • Ensure KYU culture is reflected in all aspects of the business., • Lead by example by inspiring your team to achieve and exceed KYU targets, including guest relations, team member relations, cost efficiency, and sales., • Respond to guests’ requests promptly and accurately, creating a positive and memorable experience. Responsibilities: • Work with the ESC for timely maintenance and equipment repairs., • Ensure daily use of production charts, station mise charts, protein count sheets, and steward checklists., • Compose and pass on the End-of-Day (EOD) Report with information from each shift., • Maintain and update employee files with edit forms, availability, emergency contacts, write-ups, reviews, and other relevant documents., • Attend all required meetings, including FOH Preshift, BOH Manager Meetings, and In-House Manager Meetings., • Keep the BOH team informed about relevant KYU Global updates, building standards, and sanitation requirements., • Train new cooks on KYU Standard Operating Procedures (SOPs) and food specifications., • Assist the ESC with weekly inventory and input., • Manage scheduling for direct employees by 7 p.m. each Thursday for the following week and ensure efficient scheduling for hourly employees., • Review and approve timecards daily and manage breaks for subordinates., • Assist with events as needed and support the management of hourly employees as directed by the ESC and CDC., • Order supplies and food daily and adhere to sanitation and safety regulations., • Conduct pre-shift line checks to ensure product quality and quantity., • Conduct post-shift line checks to ensure the kitchen is properly broken down, containers are dated and consolidated, and the area is clean., • Ensure all direct employees adhere to the posted schedule and approve/disapprove request-offs for direct employees., • Ensure compliance with DOH and internal cleanliness policies., • Ensure staff meals are well-rounded and executed on time., • Conduct BOH pre-shift meetings to relay occupancy and expected cover count., • Ensure smooth service and adherence to internal quality and timeliness expectations., • Facilitate a smooth transition before, after, and between services., • Communicate production needs to the production team to ensure daily service success., • Input any breakage or waste from service. Skills and Qualifications: • Minimum 2 years of experience in a Sous Chef, Junior Sous Chef, or Kitchen Management position., • Fine dining experience preferred., • Strong attention to detail and a motivated, self-directed work ethic., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication skills., • Excellent time management abilities and a proactive, positive attitude., • Team-oriented with outstanding leadership capabilities., • Strong knowledge of various cooking methods, kitchen equipment, and best practices., • Experience using MS Office and restaurant software programs. Physical Aspects of the Role: • Able to lift and carry up to 50 lbs., • Able to stand and walk for extended periods. Benefits include: • Medical Insurance Coverage., • Dental and Vision Insurance Options., • 401(k)., • Paid time off., • Employee Dining Discounts. KYU provides the following inclusive hiring information: We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job Description Benefits Start Day 1 for Full-Time Colleagues - No Waiting Period! For more information about our benefits, see below! We are proud to be a member of the Rentokil family of companies, the global leader in Pest Control and other services across more than 90 countries. We pride ourselves on being a trusted partner to many of the world's leading brands and serve consumer and business customers across multiple industries. We are extremely proud of our legacy of excellence and constantly work to fulfill our mission to "protect people, enhance lives, and preserve the planet." * Plant Warehouse /Greenhouse *What do our Warehouse Associates, Ambius do? This role is responsible for daily operations in the Finishing Center by helping maintain the warehouse, assisting with plant maintenance, loading and unloading foliage trucks, and preparing branch deliveries. This role is directly involved in all phases of the warehouse operations including customer service, inventory management, and warehouse operations. Responsibilities include but are not limited to the following: • Perform warehouse operations including local deliveries, inventory management, order entry, and vendor shipping/receiving, • Count, compare, check and inspect quantities of materials and products for distribution to customers, • Complete one or more warehouse functions within the guidelines of the facility (pick, pack, wrap, load and possibly assist with delivering orders), • Take inventory; document and invoice orders and product movement, • Submit weekly, monthly and yearly reports, as required, • Provide maintenance to foliage as directed by Warehouse ManagerWhat do you need?, • High school diploma or GED, • Drivers license, • Forklift Certification, • This is an entry level position. 2+ years in warehouse environment or customer service preferred, • Able to work a flexible schedule, including early mornings and weekend work when needed, • Ability to lift at least 50 lbs loading and unloading products, • Ability to obtain and maintain licenses/certificates as required by federal, state and local regulations, • Strong attention to detail and willingness to learn, • Excellent organization and time management skills, • Available to work Monday-Friday and Saturdays as needed, • Must pass pre-employment background screen #RTX200 #ZipRTX Why Choose Us? A career with the Rentokil family of companies can be a professional trajectory filled with opportunity. We pride ourselves on being a world-class team that rewards high performance, and we love to promote from within. We offer competitive pay and many of our roles offer performance incentives. Below you'll find information about some of what we have to offer. All Full-Time Colleagues qualify for the following and Part-Time Colleagues qualify for most benefits after they meet certain criteria. Click here to read more about our Total Rewards Program which includes: Professional and Personal Growth Multiple avenues to grow your career Training and development programs available Tuition Reimbursement benefits (for FT Colleagues) Health and Wellness Health benefits including Medical, Dental, Vision, Disability, and Life Insurance plus much more Full-time colleagues are eligible to begin enrollment immediately upon hire with benefits starting on day 1 Savings and Retirement 401(k) retirement plan with company-matching contributions Work-Life Balance Vacation days & sick days Company-paid holidays & floating holidays A company mindset that prioritizes health, safety, and flexibility We are looking for individuals who want to make a difference where our customers live and work. Is that you? This company is a Drug Free workplace. Rentokil is committed to complying with all Federal, State, and local laws related to the employment of qualified individuals with disabilities. California residents click here to review your privacy rights. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. By applying to this job, you agree to receive initial texts from systems used on behalf of Rentokil North America, Inc., possibly including Workday, Loop, and HireVue. These systems utilize text messages to communicate with you throughout the application, interview, and pre-hire processes. You can set your communication preferences or opt out of text messages from each system at any time following the initial message. Message and data rates may apply.

Job Description Inventory & Logistics Specialist We are seeking an active, energetic, and detail-oriented Inventory & Logistics Specialist to join a busy warehouse and logistics operation. This is an excellent opportunity for someone who enjoys hands-on warehouse work, takes pride in maintaining accurate inventory records, and can work effectively in a fast-paced environment. Location: On-site - Doral, FL 33172 Pay: $25–$29 per hour, depending on experience Employment Type: Full-time Position Overview The Inventory & Logistics Specialist will support daily receiving, inventory control, shipping, and warehouse operations. This role requires a strong attention to detail, the ability to accurately process documentation, and a willingness to spend most of the workday on the warehouse floor. The ideal candidate will be organized, dependable, safety-conscious, and comfortable working closely with warehouse, logistics, purchasing, and operations teams. Key Responsibilities • Support daily receiving, inventory, shipping, and warehouse activities, • Confirm incoming and outgoing shipments for accuracy and completeness, • Review packing slips, purchase orders, bills of lading, and receiving documentation, • Verify product quantities, item numbers, shipment details, and delivery destinations, • Track inventory movements throughout the warehouse, • Maintain accurate inventory records in the ERP or inventory management system, • Enter and update receiving, shipping, transfer, and adjustment information, • Investigate and help resolve inventory discrepancies, • Assist with cycle counts, physical inventory checks, and routine audits, • Compare system inventory with physical inventory and report variances, • Coordinate closely with warehouse, logistics, purchasing, and customer service teams, • Help prepare customer orders for shipment, • Assist with labeling, packing, staging, loading, and unloading materials, • Operate material-handling equipment as authorized and trained, • Maintain an organized, clean, and safe warehouse environment, • Follow company procedures, safety guidelines, and inventory-control standards, • Perform other warehouse and logistics duties as assigned Qualifications • Up to three years of experience in inventory, receiving, warehouse, logistics, distribution, or a related field, • Strong attention to detail and accuracy, • Ability to read and understand purchase orders, packing slips, shipping documents, and inventory records, • Comfortable working on the warehouse floor and performing hands-on material-handling tasks, • Ability to lift, move, and organize products and materials as required, • Strong organizational and time-management skills, • Reliable attendance and a dependable work ethic, • Ability to work independently while also contributing to a team, • Good communication and problem-solving skills, • Basic computer skills and familiarity with inventory or warehouse systems, • Ability to work in a fast-paced environment while managing multiple priorities Preferred Qualifications • Experience with Microsoft Dynamics, an ERP system, or another inventory management platform, • Forklift or other material-handling equipment certification, • Experience with cycle counting, inventory audits, or discrepancy resolution, • Previous experience in shipping, receiving, order fulfillment, or warehouse operations, • Knowledge of inventory-control procedures and warehouse safety practices Physical Requirements • Ability to stand and walk for extended periods, • Ability to lift, carry, push, and pull materials as needed, • Ability to work in a warehouse environment with varying temperatures and noise levels, • Ability to safely perform repetitive warehouse and inventory-related tasks What We’re Looking For The successful candidate will be proactive, dependable, and detail-oriented. You should be comfortable working in a hands-on environment, willing to assist wherever needed, and committed to maintaining accurate inventory and efficient warehouse operations. If you are looking for an opportunity to grow your experience in inventory management, logistics, and warehouse operations, we encourage you to apply or message us directly for more information. \nCompany Description PrideStaff is a national staffing organization, delivering innovative solutions to the challenges employers face every day. Over the years, PrideStaff has been a consistent industry leader, developing technology and service processes that allow our organization to deliver superior performance. With locations across the United States, we're well positioned to partner with clients and candidates to ensure a successful match of employee talent with customer needs. When it comes to your success, we leave nothing to chance! Our Mission: Consistently provide client experiences focused on what they value most. PrideStaff is a national staffing organization, delivering innovative solutions to the challenges employers face every day. Over the years, PrideStaff has been a consistent industry leader, developing technology and service processes that allow our organization to deliver superior performance. With locations across the United States, we're well positioned to partner with clients and candidates to ensure a successful match of employee talent with customer needs. When it comes to your success, we leave nothing to chance! \r\n\r\nOur Mission: Consistently provide client experiences focused on what they value most.

Job DescriptionMaterials Coordinator - Mesa/Part Time Weekend Graveyard Shift Days/Shift Hours: Saturday and Sunday, 12-hour shifts. 6PM-6AM. Scope: • Handle the following – Receive, unpack, check & verify merchandise/product ensuring accuracy., • As needed take receiving exceptions., • Utilize handheld RF tools to receive merchandise/products into WMS., • Conduct the following – Stock checks, part # verification, Cycle Count, support physical inventory., • Consolidate loads as required – Pack, Re-Pack, wrap product for shipping., • Label parts during put away, picking or shipping process., • Pick parts for order fulfillment, shipments, scrap requests, etc., • Ensure orders/shipping materials are accompanied with proper delivery docs: Revised BOL, Manual tag, Packing slip, etc., • Ensure compliance with company policies, procedures & safety guidelines., • Perform organization tasks to maintain a clean/safe work environment., • Cross train to learn other warehouse functions., • Fill requisitions, work orders, or requests for materials, tools, or stock items & distribute items to production workers or assembly line., • Always maintain accuracy, provide required reports, measurements, and logs to KPI guidelines., • Expertise utilizing a warehouse ERP inventory system, Excel, shipping, receiving, safety management, materials handling, data entry, reporting, etc. Required: • Experience in the automotive industry in some fashion. Examples are Associates in automotive parts specialist, wholesale parts at dealerships, parts to service, body shop work, military, large automobile manufacturers, etc., • Experienced in positions such as – parts advisor, parts specialist, inventory technician, materials handlers, parts coordinator, etc., • Experience with a DMS (Dealer Management System) – CDK, Reynolds and Reynolds, Oracle JDE, Lightspeed, etc. (SAP experience would be great but not required)., • Experience and comfortability working around technicians., • Experience and ability working with pallet jacks - Forklifts are not required., • Experience with basic supply chain skills., • Experience putting together spreadsheets and tables., • Willing to put in extra work during down times by organizing the shop, stacking tires, disposing of tires, picking up deliveries, etc., • Must be comfortable working as a team. Estimated Min Rate: $15.00 Estimated Max Rate: $20.00 What’s In It for You? We welcome you to be a part of the largest and legendary global staffing companies to meet your career aspirations. Yoh’s network of client companies has been employing professionals like you for over 65 years in the U.S., UK and Canada. Join Yoh’s extensive talent community that will provide you with access to Yoh’s vast network of opportunities and gain access to this exclusive opportunity available to you. Benefit eligibility is in accordance with applicable laws and client requirements. Benefits include: • Medical, Prescription, Dental & Vision Benefits (for employees working 20+ hours per week), • Health Savings Account (HSA) (for employees working 20+ hours per week), • Life & Disability Insurance (for employees working 20+ hours per week), • MetLife Voluntary Benefits, • Employee Assistance Program (EAP), • 401K Retirement Savings Plan, • Direct Deposit & weekly epayroll, • Referral Bonus Programs, • Certification and training opportunities Note: Any pay ranges displayed are estimations. Actual pay is determined by an applicant's experience, technical expertise, and other qualifications as listed in the job description. All qualified applicants are welcome to apply. Yoh, a Day & Zimmermann company, is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. Visit https://www.yoh.com/applicants-with-disabilities to contact us if you are an individual with a disability and require accommodation in the application process. For California applicants, qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act. All of the material job duties described in this posting are job duties for which a criminal history may have a direct, adverse, and negative relationship potentially resulting in the withdrawal of a conditional offer of employment. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. By applying and submitting your resume, you authorize Yoh to review and reformat your resume to meet Yoh’s hiring clients’ preferences. To learn more about Yoh’s privacy practices, please see our Candidate Privacy Notice: https://www.yoh.com/privacy-notice Stay Safe During Your Job Search Fraudulent recruiting communications have become increasingly common. Emails from Yoh recruiters will only come from an @yoh.com email address. Yoh will never ask candidates to pay fees, purchase equipment, send gift cards, or transfer funds as part of the recruiting or hiring process. If you receive a communication that appears suspicious or requests payment, contact Yoh directly before responding or sharing personal information. \nCompany Description Yoh delivers expertise, methodology, and momentum to keep work moving forward. From strategy to execution, we deliver bold ideas and big results through consulting, staffing, and enterprise solutions. Nearly a century after our founding, Yoh remains STEM-centered, collaborative, and committed to client success. Yoh is a proud member of the Day & Zimmermann family of companies. Visit us at https://www.yoh.com/ Yoh delivers expertise, methodology, and momentum to keep work moving forward. From strategy to execution, we deliver bold ideas and big results through consulting, staffing, and enterprise solutions. Nearly a century after our founding, Yoh remains STEM-centered, collaborative, and committed to client success. Yoh is a proud member of the Day & Zimmermann family of companies. Visit us at https://www.yoh.com/

Job DescriptionDescription: The JF Petroleum Group stands as a premier leader in the North American fueling infrastructure industry, offering comprehensive turn-key solutions for distribution, construction, and service needs. We serve a diverse clientele including retail fueling stations, commercial and government fleets, and emergency power customers. The primary responsibilities of the Journeyman Electrician are to work directly with the Electrical Field Operations Manager to coordinate electrical construction jobs and projects and ensure the most efficient use of time and resources. These responsibilities will include planning, organizing, and controlling resources to maximize productivity and meet our end goal, which is meeting or beating the project budget. Along with these responsibilities the Journeyman Electrician will assist on projects as the Electrical Lead, while helping to ensure quality and proper training of Crew Leaders and Helpers. Consistently demonstrates proficiency in all essential duties. Primary Duties: • Attends and contributes to pre-construction meetings upon request., • Reports directly to Electrical Field Operations Manager and functions as an extension of that position., • Attends on site coordination meetings with customer and salesman upon request of the Electrical Field Operations Manager., • Aid in the education and enforcement of company policy and procedures, including site safety concerns., • Reads and interpret blueprints, plans, sketches, or product specifications to determine sequence and methods of assembly and installation of assigned products., • Work directly with local Fire Marshalls, Inspectors, and other officials in our effort to perform our work according to the rules and guidelines set forth by State and National Agencies., • Stage and select materials based on information provided by salesman and estimator, as indicated on drawings or other written instruction, or as indicated by standard industry practices to complete the task at hand., • Lay out and mark dimensions and reference lines in work area to determine actual locations of system components, as described in drawings., • Operate tools and equipment necessary to safely and efficiently complete assigned tasks., • Work directly with other Journeymen or other crew leaders to ensure continuity of work in a situation where multiple disciplines are required. Planning Activities: • Work with apprentice to set goals for personal production based on job schedule and budget requirements., • Review specific safety events for projects. Develop and utilize JSA (Job Safety Analysis) for all work performed and on a daily basis., • Periodically reviews work plan to assure that all information, tools and materials required are present prior to beginning work., • Work with Management to develop crew schedules and determine resource requirements to maintain maximum efficiency and production for each job. Safety Activities: • Understands, complies, and enforces JF Petroleum Group safety policies., • Understands, complies, and enforces OSHA safety requirements., • Participates in safety programs provided by employer., • Considers work to be performed to identify potential safety hazards and either eliminates the hazard or reports the problem to the Department Manager for resolution prior to beginning work., • Ensures the use of proper safety equipment at all times and by all employees under his or her direction., • Reports accidents or injuries to management immediately. Aids in the investigation and documentation of job-related accidents., • Develops and Utilizes JSA (Job Safety Analysis) for each day’s work. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • High school diploma or general education degree (GED) required, • Drivers license (current, unrestricted, and free of moving violations) and a state Electrical Journeyman license., • Must be able to meet company’s employment requirements, which includes passing a drug screen, criminal background check, and MVR, if driving for the company, • Physical Requirements: Ability to repetitively lift, carry, push, pull up to 50 pounds, frequent bending, stooping, standing 8-10 hours per day JF Petroleum offers: • Competitive pay, • 401(k) with company match, • Paid time off, • Paid holidays, • Health benefits (eligible 1st of the month following 30 days) including Medical, Vision, Dental, Disability, • Life insurance-company provided, • Bonus program eligibility, • Paid training for field personnel, • Uniforms provided for field personnel, • Relocation Assistance will be considered for qualified candidates *JF Petroleum Group is an equal opportunity employer and does not discriminate on the basis of race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or any other legally protected status.

Be part of an Amazing Story \n \n Macy’s is more than just a store. We’re a story. One that’s captured the hearts and minds of America for more than 160 years. A story about innovations and traditions…about inspiring stores and irresistible products…about the excitement of the Macy’s 4th of July Fireworks, and the wonder of the Thanksgiving Day Parade. We’ve been part of memorable moments and milestones for countless customers and colleagues. Those stories are part of what makes this such a special place to work. \n \n Job Overview \n \n The Vendor Paid Specialist an exceptional colleague, affiliated with a brand specific vendor They utilize vendor product knowledge and superior selling skills to drive revenue for the vendor/brand. They create an enhanced shopping experience, deliver exceptional service and always make the customer the priority. The Vendor Paid Selling Specialist advocates for the customer and communicates customer opportunities to their store leadership team and vendor representatives. \n \n Full-time colleagues are typically scheduled to work 30 or more hours per week, while part-time colleagues are typically scheduled 12-24 hours per week. Hours are dependent on business needs and colleague availability. Information regarding hours per week needed for benefit eligibility purposes can be found here. \n \n What We Can Offer You \n \n Join a team where work is as rewarding as it is fun! We offer a dynamic, inclusive environment with competitive pay and benefits. Enjoy comprehensive health and wellness coverage and a 401(k) match to invest in your future. Prioritize your well-being with paid time off and eight paid holidays. Grow your career with continuous learning and leadership development. Plus, build community by joining one of our Colleague Resource Groups and make a difference through our volunteer opportunities. \n \n Some additional benefits we offer include: \n\n • Merchandise discounts\n, • Performance-based incentives\n, • Annual merit review\n, • Employee Assistance Program with mental health counseling and legal/financial advice\n\n \n Access the full menu of benefits offerings here. \n \n What You Will Do \n \n\n • \n Deliver a memorable customer experience \n • \n Drive vendor sales by consistently demonstrating exceptional selling skills \n • \n Partner with Customer Experience Manager to identify business driving opportunities to drive top line sales \n • \n Provide an exceptional customer experience by ensuring the customer is always the priority \n • \n Leverage product knowledge to increase sales by educating and assisting the customer in making the best choice \n • \n Convert customers into clients \n • \n Maintain high customer readiness standards: deliver a clean, neat and east-to-shop store environment. Ensure shortage prevention initiatives are executed \n • \n Perform other customer-facing, vendor specific duties as needed \n • \n Perform other duties as assigned \n • \n Regular, dependable attendance and punctuality \n • \n Foster an environment of acceptance and respect that strengthens relationships, and ensures authentic connections with colleagues, customers, and communities \n\n \n Who You Are \n \n\n • \n Candidates with a High School Diploma or equivalent are encouraged to apply \n • \n Minimum 1 year previous merchandising or retail experience \n • \n Ability to effectively communicate and present information to customers, peers and all levels of management \n • \n Basic math functions such as addition, subtraction, multiplication, and division and the ability to use a calculator \n • \n Self-starter \n • \n Able to work independently and as part of a team \n • \n Must have good time management skills \n • \n Ability to follow through on projects in a timely manner \n • \n Must be comfortable with the use of computers and frequent use of RF equipment \n • \n Flexible with scheduling and available to work retail hours, which may include day, evening, weekends, and/or holidays \n\n \n Essential Physical Requirements You Will Perform \n \n\n • \n This position involves constant moving. Involves standing for at least two consecutive hours \n • \n May occasionally be required to stoop, kneel, crouch, and climb ladders \n • \n May have to reach above eye level \n • \n Involves close vision, color vision, depth perception, focus adjustment \n • \n Involves lifting/moving at least 30lbs. \n\n \n About Us \n \n This is a great time to join Macy’s! Whether you’re helping a customer find the perfect gift, streamlining operations in one of our distribution centers, enhancing our online shopping experience, buying in-style and on-trend merchandise to outfit our customers, or designing a balloon for the Thanksgiving Day Parade, we offer unique opportunities to be part of some of the most memorable moments in people’s lives. \n \n Join us and help write the next chapter in our story - Apply Today! \n \n \n This job description is not all-inclusive and may not apply to colleagues covered by a collective bargaining agreement. Macy's Inc. reserves the right to amend this job description at any time. Macy's Inc. is an Equal Opportunity Employer, committed to an inclusive work environment. \n \n \n STORES00 \n This position may be eligible for performance-based incentives/bonuses. Benefits include 401k, medical/vision/dental/life/disability insurance options, PTO accruals, Holidays, and more. Eligibility requirements may apply based on location, job level, classification, and length of employment. Additional benefit details are available at macysJOBS.com.

Job DescriptionCompany Overview Perry Ellis International, Inc. represents a diverse portfolio of lifestyle apparel brands. The Company, through its wholly owned subsidiaries owns and licenses nationally and with a brand portfolio of over 40 Brands domestically and internationally recognized brands including: Perry Ellis®, Original Penguin® by Munsingwear®, Laundry by Shelli Segal®, Rafaella®, Cubavera®, Ben Hogan®, Savane®, Grand Slam®, John Henry®, Manhattan®, Axist® and Farah®. The Company enhances its roster of brands by licensing trademarks from third parties, including: Nike® for swimwear, and Callaway®, PGA TOUR®, and Jack Nicklaus® for golf apparel. Position Summary The Vice President of E-Retail & Marketplaces will be strategically responsible for driving growth, maximizing sales, and managing day-to-day operations across our key commercial retail channels: Amazon, Walmart, Macy's, Mercado Libre, and TikTok Shop. This hands-on leadership role requires a deeply analytical, growth-oriented professional who can seamlessly navigate the distinct ecosystems of pure-play e-tailers, traditional brick-and-mortar digital extensions, international marketplaces, and social commerce platforms. The ideal candidate has a proven track record of scaling revenue, managing digital advertising budgets, optimizing digital shelf health, capitalizing on social shopping trends, and negotiating collaborative planning, forecasting, and replenishment (CPFR) strategies with major retail platforms. Key Responsibilities • Amazon Account Management & Growth, • Oversee the end-to-end operational and commercial performance of the Amazon marketplace channel (Vendor Central and/or Seller Central)., • Optimize the digital shelf through high-converting A+ content, strategic SEO keyword implementation, and robust review-generation strategies., • Partner with internal or external agency teams to manage Amazon Advertising (SP, SB, SD, and DSP), optimizing ROAS and TACOS against strict efficiency targets., • Monitor buy-box ownership, inventory health, unauthorized third-party (3P) sellers, and chargeback mitigation., • Promotional & Pricing Strategy: Own the promotional calendar for high-traffic events, including Prime Day, Black Friday/Cyber Monday, and seasonal events; strategically manage Amazon Deals (Lightning Deals, 7-Day Deals, Coupons) and algorithmic pricing to maximize volume while protecting brand margin., • TikTok Shop & Social Commerce Execution, • Own the end-to-end operational strategy, commercial performance, and growth of TikTok Shop across the brand portfolio., • Develop social commerce playbooks integrating live shopping, affiliate influencer networks, creator partnerships, and shoppable short-form video content to drive impulse conversion and GMV., • Oversee store setup, inventory integration, campaign execution, and fulfillment via FBT (Fulfilled by TikTok) or direct merchant fulfillment models., • Leverage TikTok Shop Ads and creative analytics to scale performance, optimize customer acquisition costs (CAC), and maximize ROAS., • Collaborate closely with social media, brand marketing, and influencer management teams to ensure brand alignment and viral product promotion., • Walmart Marketplace & WFS Expansion, • Drive omni-channel growth across Walmart.com, managing both 1P (retail) and 3P (Walmart Fulfillment Services - WFS) relationships., • Execute strategic item setup, variant grouping, and content optimization tailored to the Walmart search algorithm., • Manage Walmart Connect advertising campaigns to boost product visibility and category share-of-voice., • Collaborate with retail buyers to align online promotional strategies with in-store initiatives., • Macy's & Department Store Digital Strategy, • Lead the ecommerce growth strategy for Macy's digital platform (Vendor Portal / Direct-to-Consumer drop-ship models)., • Coordinate with Macy's merchant teams to plan exclusive digital assortments, online promotions, and seasonal digital catalog updates., • Ensure brand presentation and product listings match premium department store standards, focusing on high-quality imagery and detailed product copy., • Coordinate with Macy's Media Network (MMN) on co-op opportunities and media placement opportunities across all our portfolio of brands., • Mercado Libre Strategy & LATAM Licensee Management, • Centralized Strategy & Brand Governance: Architect and own the overarching Mercado Libre marketplace strategy for the entire brand portfolio, establishing standardized brand guidelines, pricing frameworks, and digital shelf benchmarks., • Primary Platform Liaison: Serve as the central point of contact with Mercado Libre leadership and account managers, negotiating enterprise opportunities, platform tools, and regional promotional participation., • Licensee Collaboration & Cascade: Dilute corporate strategy down to regional licensees across Latin America (LATAM), translating high-level business goals into actionable execution plans tailored to local market nuances., • Merchandising & Growth Enablement: Partner directly with LATAM licensees to optimize product assortments, improve listing quality, refine inventory replenishment, and execute high-converting digital promotional calendars., • Performance Monitoring: Establish key performance metrics for the region, auditing licensee storefronts regularly to ensure strict alignment with global brand equity and operational excellence standards., • Cross-Functional Operations & Analytics, • Forecasting & Inventory: Partner with the Planning Division and Finance teams to provide highly accurate demand forecasts, ensuring healthy inventory weeks-of-supply (WOS) across all fulfillment centers., • P&L Ownership: Manage the ecommerce budget, track platform margins, and report on key performance indicators (KPIs) including GMV, Net Sales, Conversion Rate, CAC, and LTV., • Market Analysis: Keep a pulse on competitor actions, emerging platform features, and shifting consumer shopping behaviors to pivot strategies quickly. Qualifications & Requirements • Experience: 10+ years of dedicated ecommerce management experience, with a minimum of 4 years specifically owning business results for Amazon, Walmart.com, Mercado Libre, TikTok Shop, or major department store digital channels (like Macy's)., • Location Commitment: Must be located in or willing to relocate to the Miami, FL area. This position requires being physically present 5 days a week in the office., • Platform Expertise: Deep, hands-on knowledge of Amazon Vendor/Seller Central, Walmart Retail Link, Macy's vendor portals, Mercado Libre, and TikTok Shop Seller Center/Affiliate Center., • Analytical Prowess: Advanced proficiency in Excel and data visualization tools; ability to turn messy data sets into actionable business insights., • Communication: Exceptional negotiation and presentation skills, with a history of building strong relationships with retail merchants, category managers, and content creators/affiliates., • Education: Bachelor's degree in Business, Marketing, Data Analytics, or a related field (MBA is a plus). What's In It For You? • Comprehensive Health: Premium Medical, Dental, and Vision plans designed to keep you and your family healthy and thriving., • Financial Security: Secure your future with our 401(k) retirement plan (including a discretionary company match) plus company-provided Basic Life and AD&D Insurance., • Work-Life Balance: Take the time you need to recharge with generous Paid Time Off (PTO) and a full schedule of paid Holidays., • Growth & Support: We invest in your potential through our Tuition Reimbursement program for continuous learning and provide 24/7 personal support via our Member Assistance Program (MAP)., • Team Culture: Join a community that celebrates your hard work with regular Associate Engagement Events, ranging from seasonal celebrations to on-site wellness activities., • Exclusive Style Perks: Look your best for less with generous Associate Clothing Discounts across all our company stores and e-commerce sites. Legal Disclaimer: Perry Ellis International is an equal opportunity employer. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other legally protected status. All qualified applicants will receive consideration for employment without regard to their individual background and characteristics. We are committed to providing a workplace free of any discrimination or harassment. This commitment extends to all aspects of employment, including hiring, promotion, transfer, compensation, and termination. By submitting your application, you acknowledge and agree to the company's commitment to equal employment opportunities. We encourage you to read and understand our Privacy Policy here.

Job Description Air Engineers is seeking an experienced Commercial HVAC Sales Engineer to support the growth of our commercial and variable refrigerant flow (VRF) business. This position combines technical HVAC expertise with consultative sales and will work closely with mechanical contractors, engineers, owners, architects, and other industry partners to develop effective HVAC solutions for commercial applications. The ideal candidate has hands-on experience with VRF system design, application, selection, or sales, with Mitsubishi Electric CITY MULTI experience strongly preferred. This individual should be comfortable reviewing construction documents, developing equipment selections and system solutions, providing technical guidance, preparing proposals, and helping customers successfully apply VRF technology. This is an excellent opportunity for an HVAC professional who enjoys both the technical and relationship-building sides of the business and wants to play a key role in growing a specialized product segment. Essential ResponsibilitiesTechnical Sales & Application Support • Develop and promote VRF solutions for commercial HVAC projects., • Review mechanical plans, specifications, schedules, and project requirements to identify equipment and application needs., • Assist customers with VRF system design, equipment selection, system configuration, and application questions., • Develop accurate equipment selections, quotations, and project proposals., • Provide technical guidance regarding VRF heat pump and heat recovery applications, indoor unit selection, controls, zoning, and system integration., • Assist customers in evaluating VRF solutions against traditional HVAC system alternatives., • Identify potential design or application issues and work collaboratively with customers to develop practical solutions.Customer & Market Development, • Build and maintain strong relationships with mechanical contractors, consulting engineers, owners, developers, and other key market partners., • Serve as a knowledgeable technical resource throughout the sales and project development process., • Identify new project opportunities and actively develop the VRF sales pipeline., • Support engineers and design professionals during system evaluation, equipment selection, and specification development., • Conduct product presentations, technical discussions, and training for customers and industry partners., • Develop a strong understanding of customer needs and recommend solutions that balance performance, application requirements, cost, and long-term value.Project Support, • Coordinate with customers and internal teams from initial project development through order and delivery., • Review project documentation for alignment between proposed equipment and project requirements., • Support submittal development and technical documentation., • Assist with equipment revisions, value-engineering opportunities, and project changes., • Work collaboratively with inside sales, operations, manufacturers, and other team members to provide a high level of customer support., • Maintain accurate project, quotation, and customer information within applicable company systems.QualificationsRequired, • Experience with commercial HVAC systems, with demonstrated knowledge of VRF/VRV technology., • Experience in HVAC sales, applications engineering, mechanical design, estimating, project management, or a similar technical role., • Ability to read and interpret mechanical plans, specifications, equipment schedules, and construction documents., • Working knowledge of HVAC fundamentals including heating and cooling loads, refrigeration principles, airflow, controls, and commercial system applications., • Ability to understand technical information and communicate it effectively to both technical and non-technical audiences., • Strong consultative selling, problem-solving, presentation, and relationship-building skills., • Ability to manage multiple projects and priorities simultaneously., • Strong attention to detail and commitment to providing excellent customer service., • Proficiency with Microsoft Office and the ability to learn manufacturer-specific selection and design software.Strongly Preferred, • Direct experience with Mitsubishi Electric CITY MULTI VRF systems., • Experience designing, selecting, selling, commissioning, or supporting heat pump and heat recovery VRF systems., • Familiarity with VRF controls and building automation integration., • Experience working with mechanical contractors and consulting engineers on commercial projects., • Experience with HVAC equipment selection/design software., • Knowledge of commercial construction processes, specifications, submittals, and project bidding.Education & Experience, • Bachelor’s degree in Mechanical Engineering, Engineering Technology, or a related technical field preferred., • Equivalent HVAC industry experience will be considered in lieu of a degree., • Prior commercial HVAC and VRF experience strongly preferred., • Mitsubishi product or application training is highly desirable.Knowledge, Skills & Abilities The successful candidate will demonstrate: • Strong technical aptitude and curiosity, • Commercial HVAC and VRF application knowledge, • Ability to translate technical requirements into practical solutions, • Consultative sales ability, • Strong written and verbal communication skills, • Confidence presenting to contractors, engineers, and customers, • Analytical and problem-solving skills, • Organization and follow-through, • Ability to work independently while collaborating across departments, • A customer-first mindset and sense of urgency Join a Legacy of Excellence at Air Engineers Air Engineers proudly serves as the longest-standing independent Trane Technologies distributor in the United States. Headquartered in Birmingham, Alabama, with four offices across Alabama and six in Florida we bring top-tier HVAC solutions to the communities we serve. As a legacy Mitsubishi partner and a rapidly growing provider of Parts and Supplies, Air Engineers continues to evolve and innovate in service delivery. Our success is built on a foundation of deep industry expertise and a commitment to excellence. What truly sets us apart? Our people and our culture. As a 3rd-generation, 100% family-owned company, we believe that when our team thrives, our customers do too. Our culture is rooted in five core values: • Family, • Attitude, • Passionate, • Dependable, • Fun These values drive everything we do, from how we support our employees to how we serve our dealer clients with creativity, care, and consistency. If you're looking to be part of a company with a rich history, a vibrant culture, and a clear vision for the future, we’d love to connect. Let’s build something great together.

Job Description Now taking barbers and stylists in Miami. We are opening Miami and the surrounding area (Miami Beach, Coral Gables, Hialeah, Fort Lauderdale) to mobile bookings and need licensed barbers and stylists based here who want steady, app-booked clients without renting a chair. This listing is for the Miami area only; if you are elsewhere, search for the StylesGo listing in your own city. About StylesGo Mobile Barber & Stylist Service StylesGo is the premium on-demand grooming platform that brings barbers and stylists directly to clients, whether at home, in hotels, at weddings, or in healthcare facilities. We handle bookings, payments, and logistics so you can focus on your craft and earning. Our mission is to create opportunities to uplift the world through acts of service. You set your own schedule and choose the appointments you take. We are looking for licensed barbers and stylists who want to take mobile appointments in homes, hotels, offices, events, hospitals and senior care communities, and we are adding more in Miami as bookings grow. Why Join Us? No studio required. You travel to the client. Clients booked for you via the app; fewer "slow days." Flexible schedule: you decide when and where you work. Payouts through Stripe when you go live. Access to special event bookings (weddings, corporate, hotels) and mobile service routes that command premium rates. Opportunity to make real-world impact as you serve those in need like the elderly, children, wheelchair users, and more. This Is a Mobile Job: There is no shop. You travel to each client's location, bring everything you need, and leave the space the way you found it. Please read this before applying: You need a complete portable kit: clippers, trimmers, shears, combs, capes, neck strips, a mirror, and your sanitation supplies (disinfectant, barbicide, fresh towels). A portable chair or mat is a plus. You set up on arrival, work from your kit, and clean up fully when you're done, including hair and product on floors and surfaces. You need reliable transportation to get to appointments on time. What You'll Do: Provide high-quality barbering/hairstyling services (fades, trims, beard work, women's cuts, etc.) at clients' locations: homes, hotels, events, healthcare settings. Use the StylesGo Barber App to accept appointments, manage your schedule, and track earnings. Travel reliably to client locations with your mobile kit, arriving on time and prepared, and clean up after every service. Consult with clients, recommend appropriate styles/products, deliver personalized service. Maintain strict sanitation, professional equipment, and mobile service standards. Build and maintain client rapport to generate repeat business and referrals. What We're Looking For: A valid, current Florida Barber or Cosmetology license. This is required. A background check. Every provider on StylesGo passes one before going live. Minimum 1 year professional experience preferred (mobile experience a plus). Excellent communication and client-service skills. Your own complete mobile kit and reliable transportation to travel to clients' locations. Comfortable using a mobile app for job acceptance and tracking. Self-motivated, punctual, and dedicated to delivering premium on-demand service. Compensation & Pay Structure: Providers currently receive 70% of the service price, plus 100% of tips, minus card processing fees. This rate is subject to change and may vary by market. Daily & weekly auto-payouts; optional instant-payout upgrade available. Example: on an $85 mobile service, you receive $59.50 plus 100% of tips, minus card processing fees. On StylesGo's subscription service, you get a consistent $100 a month for 2 haircuts. Opportunities for higher earnings via event bookings and premium service upsells. What to Expect After You're Approved: StylesGo launches city by city. Once you're approved, it can take a couple of weeks before appointments start coming in while we bring on enough barbers and stylists in your area to open it to clients. Approved providers are notified the moment their area goes live, and being on the platform early means you're first in line when it does. Perks: Mobile service model: no fixed shop, you set your schedule. Premium client base: homes, hotels, weddings, healthcare clients. Growth opportunities: referral bonuses, event booking access, lead-generation support. Professional toolkit: you bring your craft, we bring the clients. How to Apply: Apply here, then complete your onboarding in the StylesGo mobile app. Your application gets you a text and an email from our team within minutes; the app is where your license, ID and profile are reviewed and approved. Important: StylesGo has two apps. One is for clients who book services, and one is for barbers and stylists. To complete your onboarding, please download "StylesGo for Barbers" (not the client app): Apple App Store: https://apps.apple.com/us/app/stylego-for-barbers/id6753912711 Google Play Store: https://play.google.com/store/apps/details?id=com.sgmobilebarber.stylesgo You have 7 days from the day you log in to upload all required application materials including your license, IDs, etc. After that, we review your application. Incomplete profiles are automatically rejected. Upon approval, remember to connect your Stripe account so you're ready to accept mobile appointments when your area launches. StylesGo is an Equal Opportunity Employer. We welcome applications from all licensed barbers and stylists, including those who specialize in mobile services, event work, or flexible schedules. Work Location: On the road, Miami and the surrounding area (Miami Beach, Coral Gables, Hialeah, Fort Lauderdale). This is a mobile role, you travel to clients across the area.

Must be authorized to work in the U.S. without the need for employment-based visa sponsorship now or in the future. \n \n About the role: \n We’re looking for an Investment Product Analyst / Fund Selector to join Bradesco’s Investment Products team in Miami. You’ll drive manager research and selection across mutual funds, ETFs, and alternative strategies, support product due diligence and onboarding, and partner with Sales, Compliance, and Operations to ensure products meet client needs and regulatory standards. \n Bradesco is launching an international digital investment platform, and this role will play an active part in shaping the new offering for digital clients. You will contribute to product architecture, selection, and governance for this innovative platform, ensuring a seamless experience for global investors - while continuing to support the broader investment product strategy across all channels. \n The platform is initially designed primarily for W 8 clients (non U.S. residents), making familiarity with international investment structures and cross border regulations essential. At the same time, knowledge of investment products for domestic U.S. clients is also key, as Bradesco continues to serve this segment. The team values versatility and holistic product expertise across both markets. \n \n Key Responsibilities: \n\n • Manager & strategy research: Conduct qualitative and quantitative due diligence on prospective and existing fund managers; evaluate performance drivers, risk, process, people, and price.\n, • Fund selection & governance: Build recommendations and present cases to internal committees; maintain an auditable trail of research and decisions aligned with supervisory procedures.\n, • Product lifecycle: Support onboarding (agreements, operational readiness, data integrations) and periodic reviews (watchlists, replacements, terminations).\n, • Portfolio analytics: Prepare comparative analytics (factor exposures, drawdowns, scenario tests, benchmark fit) and author client ready narratives.\n, • Risk & compliance partnership: Work closely with Compliance to uphold WSP, product limits, and documentation standards; ensure due diligence files meet review requirements.\n, • Stakeholder collaboration: Partner with Sales, Advisory, Ops, Legal, and Technology to deliver timely product launches and updates.\n, • Market monitoring: Track macro, flows, fees, regulatory developments, and competitive trends to inform selection and shelf strategy.\n\n \n Technical Qualifications: \n\n • Investment analysis: Strong command of performance attribution, risk metrics (volatility, tracking error, VaR), factor and style analysis, and peer benchmarking.\n, • Quant toolkit: Proficiency with Excel (PowerQuery/Pivot), statistical packages (e.g., Python/R a plus), and data sources (Morningstar, Bloomberg or equivalents).\n, • Fund structures & operations: Working knowledge of mutual funds/ETFs/UCITS/alts, share classes, distribution, trading, and operational due diligence.\n, • Documentation & controls: Experience preparing due diligence memos, committee materials, and maintaining compliant research files aligned to supervisory procedures.\n, • Licensing: FINRA Series 7 strongly preferred, or willingness/ability to obtain within 6 months after hire.\n\n \n What makes you successful here: \n\n • Ownership & bias to action: Proactive, organized, and able to manage multiple workstreams against deadlines.\n, • Learning agility: Curious, adaptable, and eager to improve processes and tools.\n, • Judgment & integrity: High ethical standards; balances investment conviction with risk and compliance requirements.\n, • Structured communicator: Clear written and verbal communication; able to distill complex analyses into concise recommendations. Comfortable presenting to committees and to Sales team; incorporates feedback and documents decisions.\n, • Team player mindset: collaborative, and dependable—comfortable sharing credit and stepping up where needed. Thrives in cross functional settings and builds trust with stakeholders across Products, Sales, Compliance, Legal, Ops, and Technology.\n\n \n Education & Experience: \n\n • Bachelor’s degree required—Finance, Economics, Engineering, Mathematics, or a closely related field.\n, • 3–7 years of relevant buy side/sell side experience in manager research, product analysis, or portfolio analytics.\n, • Advanced degrees/designations (e.g., CFA, CAIA) are advantageous.\n, • Portuguese: Preferred (frequent interaction with Brazil based stakeholders and documents) | English: Required.\n\n \n Why Join Us: \n\n • Collaborative and innovative work environment.\n, • Competitive salary and benefits package.\n, • Professional development and growth opportunities\n\n \n Bradesco Bank provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. \n \n Search for this job, NO EMPLOYMENT AGENCIES, HEAD HUNTERS, EXECUTIVE SEARCH FIRMS OR REPRESENTATIVE CALLS PLEASE.

About the Role \n \n Remitian is looking for an Engineering Manager to lead our engineering organisation through its next phase of growth. We build tax payment and compliance infrastructure for accountants and the firms they serve in the US and Canada. We operate under SOC 2, and move money on regulated rails. \n \n Engineering today is around 15 people: small, senior and flat. We are entering a growth phase that will take it to 50 and then to 150, and this role exists to lead that. \n \n This is an organisation-leader role reporting to the CEO. You will own engineering end to end: the people, the structure, the delivery cadence, the quality bar and the outcomes. The organisation is flat today, and part of your mandate is to decide how it should evolve as we grow: when to introduce team leads and managers, how to organise around products and platforms, and how to keep what makes a 15-person team good while building the systems a 150-person one needs. \n \n We are looking for someone who has done this before. You have led an engineering organisation of 50 or more, and you have personally taken a team from roughly our size to that scale. You know which processes to introduce at 30 that would have been overhead at 15, and which ones to resist at 80. You have hired, levelled, promoted and exited engineers and managers, and you have built the second layer of leadership rather than being the only leader in the room. \n Just as important, you are focused on customer outcomes rather than output. You have a track record of deeply understanding the problems of your customers. At Remitian, you’ll spend time with the accountants, firms and partners who use our platform. You partner with product management on discovery before engineering commits, and you insist on evidence that a piece of work moved a customer outcome rather than assuming it did because we shipped it. \n This is a strong-technical role, not a coding role. You can read the code, review the architecture and debug a stuck deployment, and you are credible with senior engineers. Your time goes to people, organisation, process and outcomes. \n This role is based in Florida, with Miami preferred, on a hybrid schedule. \n \n Key Responsibilities \n \n Engineering Organisation and Scaling \n \n\n • Own the design of the engineering organisation and evolve it deliberately from a flat 15-person team to 50 and then 150, introducing structure only when it earns its place\n, • Own the hiring plan and the hiring bar for engineering: sourcing strategy, interview process, levelling framework and offer decisions, in partnership with the CEO and recruiting partners\n, • Build and develop the next layer of engineering leadership, growing team leads and managers from within where possible and hiring where not\n, • Run 1:1s, performance management, growth planning and levelling for your direct reports, and set the standard for how these are done across the organisation\n, • Set the operating rhythm for engineering, including planning, retrospectives and the metrics you use to know whether the organisation is healthy\n\n \n Customer Outcomes and Product Partnership \n \n\n • Spend regular time with customers, meaning the accountants, firms and integration partners who rely on Remitian, so that engineering decisions are grounded in how the product is actually used\n, • Partner with product management on discovery before delivery, so that engineering commits to problems validated with customers and data rather than to assumptions about what customers want\n, • Define, with product management, the customer outcome each significant initiative is meant to move, and hold the organisation accountable for measuring whether it did\n, • Redirect or stop work that is not moving customer outcomes, even when it is on plan\n, • Own customer-facing release framing: translating internal scope into change-list language that the CEO and customer teams can send to customers\n\n \n Delivery, Quality and Release Cadence \n \n\n • Own end-to-end delivery across all product lines: backlog health, scope discipline within each release cycle, and on-time, defect-free quarterly releases\n, • Own the engineering quality bar: architecture review, review standards for high-risk changes, testing expectations and the engineering standards that apply across teams\n, • Keep delivery predictable as the organisation grows, so that adding people adds throughput rather than coordination overhead\n, • Contribute to the roadmap and product strategy alongside product management and the CEO, and bring an engineering point of view on sequencing, risk and investment\n\n \n Reliability, Security and Compliance \n \n\n • Own production incident response across the platform: triage, escalation, customer communication in partnership with the customer teams, and post-incident review that prevents recurrence\n, • Own engineering's obligations under SOC 2 and the regulated payment rails we operate on, and keep the organisation audit-ready as a matter of routine rather than a scramble\n, • Set the standard for observability, alerting and operational ownership on money-movement and API workflows\n, • Bring a security-first mindset to how the organisation designs, reviews and operates systems that handle taxpayer data and move money\n\n \n Technical Direction and Engineering Culture \n \n\n • Set technical direction for the platform in partnership with the staff engineers and team leads, and make sure architecture decisions are written down and defended\n, • Champion the integration of AI agents and LLM tooling into the SDLC, with a clear point of view on how to roll them out across the organisation without losing code quality or review rigour\n, • Build and protect a culture of high agency and ownership: engineers who find work that needs doing, push back when something is wrong, and are accountable for outcomes\n, • Own onboarding, so that new engineers are productive quickly and the culture scales with the headcount\n, • Communicate clearly and often, in writing, to engineering, to the executive team and to the board when needed\n\n \n Who You Are \n \n\n • 10+ years in software engineering, including 5+ years leading engineers and experience managing managers\n, • Proven experience leading an engineering organisation of 50 or more, and personal experience scaling a team from roughly 15 to 50 or beyond in a leadership seat\n, • A track record of building the leadership layer: hiring and growing team leads and engineering managers, and designing the organisation they operate in\n, • Demonstrated customer centricity: you have spent time with customers directly, partnered with product on discovery, and can point to work you redirected or stopped because the data said so\n, • Track record shipping production software in a regulated environment such as fintech, healthtech or govtech. You have lived inside an audit window\n, • Strong technical background: you can read the code, review the architecture and debug a stuck deploy, and you are credible with senior engineers without being the strongest coder in the room\n, • Comfort treating hands-on coding as the exception, not the default. You get leverage through people, organisation and process\n, • Experience managing both full-time engineers and external contractors\n, • Hands-on fluency with LLM and AI tooling for engineering productivity, and a point of view on how to roll it out across an organisation\n, • Excellent written communication. You can draft customer-facing change-list framing in one pass, not five\n, • Excited by a fast-paced startup where priorities shift and ambiguity is part of the job\n, • Based in or willing to relocate to Florida, with Miami preferred, on a hybrid schedule of 3 to 4 days per week in office\n\n \n Nice to Haves \n \n\n • Fintech experience: payment rails (ACH, EFT, card), tax or regulatory domains, money movement or accounting-adjacent products. You understand why a missed reconciliation matters\n, • Experience scaling an engineering organisation beyond 100 people, or through a Series B or later growth phase\n, • Experience with B2B SaaS or multi-product platforms, including a public API that partners build on\n, • Experience introducing product analytics, outcome metrics or continuous discovery into an engineering organisation that did not have them\n, • Enough familiarity with C# and .NET, AWS and modern CI/CD to engage credibly with the platform we run\n, • Experience shipping LLM-powered features into production\n, • Experience leading teams across US and Canadian offices, or distributed teams more generally\n\n \n Why Join Us \n \n\n • Lead the engineering organisation through the growth phase that will define Remitian, with the mandate and the CEO's backing to shape it\n, • Build the organisation rather than inherit it: the structure, the leadership layer, the hiring bar and the culture are yours to design\n, • Work on systems where correctness genuinely matters, since a wrong tax payment is not a cosmetic bug\n, • Join a small, senior, high-agency team that ships on a predictable cadence and takes ownership seriously\n, • Use modern tools, including AI and LLM tooling, and set the standard for how a scaling engineering organisation adopts them\n, • Report directly to the CEO with a seat at the table on roadmap, strategy and investment\n\n

We are looking for a Senior Technical Support Specialist to join a growing B2B SaaS organization and take ownership of complex technical issues from initial escalation through resolution. \n \n This is a hands-on role for someone who enjoys troubleshooting, investigating system behavior, identifying root causes, and working closely with Engineering and Product to resolve issues effectively. The ideal candidate can take an unclear customer-reported problem and turn it into a structured technical investigation with clear findings and actionable next steps. \n \n What You’ll Do \n \n\n • Take ownership of complex technical issues and drive them through investigation, resolution, and follow-up.\n, • Analyze reported problems to determine whether they are related to product functionality, configuration, user workflows, data, suppliers, or integrations.\n, • Reproduce issues and document expected vs. actual behavior, reproduction steps, affected users, and business impact.\n, • Investigate system behavior using internal tools, system records, historical tickets, session-replay tools, and other technical resources.\n, • Review issue severity and prioritize investigations based on customer impact, operational risk, urgency, and available workarounds.\n, • Create detailed and actionable Jira tickets for Engineering, ensuring all relevant evidence and technical context is included.\n, • Work closely with Engineering and Product teams on bugs, known issues, releases, and customer-impacting technical problems.\n, • Develop practical and safe workarounds that allow customers to continue operating while permanent solutions are being developed.\n, • Translate technical findings into clear, customer-friendly guidance for Customer Care and other non-technical teams.\n, • Validate fixes following releases and confirm that issues have been fully resolved before closing them.\n, • Support and coach Customer Care teams on troubleshooting, issue classification, evidence gathering, and escalation practices.\n, • Help develop troubleshooting guides, investigation checklists, known-issue documentation, and technical support processes.\n, • Identify recurring issues and provide structured feedback that can improve the product and reduce repeat support cases.\n, • Contribute to building and scaling the organization’s Technical Support function, including processes, documentation, tools, and workflows.\n\n \n What We’re Looking For \n \n\n • 5+ years of experience in Technical Support, Product Support, Support Engineering, or a similar technical position within a B2B SaaS environment.\n, • Strong experience troubleshooting and investigating complex software issues rather than simply routing tickets.\n, • Ability to identify root causes and distinguish between symptoms, configuration issues, workflow problems, data inconsistencies, bugs, and integration-related issues.\n, • Experience reproducing technical issues and creating detailed Jira tickets for Engineering.\n, • Working knowledge of web applications, APIs, integrations, permissions, system data, and data flows.\n, • Experience using technical investigation tools such as browser developer tools, session replay, internal admin tools, system records, or similar platforms.\n, • Strong written and verbal communication skills, with the ability to explain technical findings to both technical and non-technical audiences.\n, • Excellent organization and prioritization skills with the ability to manage multiple investigations simultaneously.\n, • Comfortable collaborating with Customer Care, Product, Engineering, and Operations.\n, • Customer-focused mindset with strong ownership and follow-through.\n, • Comfortable working in a fast-growing environment where processes and best practices are still being developed.\n\n \n Nice to Have \n \n Experience with any of the following would be a plus: \n\n • Hospitality or hotel technology\n, • Procurement, purchasing, or Procure-to-Pay (P2P)\n, • Accounts Payable, inventory, or supplier management platforms\n, • ERP or accounting system integrations\n, • Jira, Intercom, LogRocket, or similar tools\n, • REST APIs, webhooks, SFTP, authentication, or file-based integrations\n, • AI-assisted customer support or support automation\n, • Building or scaling a Technical Support function\n, • Knowledge management, troubleshooting playbooks, or structured support workflows\n\n \n What Success Looks Like \n \n The right person will be someone who takes ownership, investigates before making assumptions, communicates clearly, and stays with a problem until it is truly resolved. You should enjoy understanding how systems work, solving ambiguous technical problems, and helping create better processes as the Technical Support function grows.

Remote — US-based, working EST hours _ is building the autonomous finance platform for the modern enterprise. We use AI to automate accounts payable and treasury workflows so finance teams operate with more speed, accuracy, and insight — today processing hundreds of millions of invoices a year. We're venture-backed, with teams in Miami, Raleigh, and Oslo. We're looking for a senior engineer with deep Elixir experience to build and scale the core services behind our treasury platform (moves billions in transaction volume). Increasingly that means agent-driven spend: AI agents that initiate corporate expense and travel, plus the infrastructure for them to create and use payment cards — some of the most forward-looking work at the company. Elixir is the anchor, but we want someone who thinks beyond the backend: an engineer with organized product thinking who can own a problem end-to-end across the SDLC — from shaping the requirement, to the backend service, to the front-end it ships behind, to running it in production. You'll work directly with the founders on product direction, alongside a small, senior team across treasury, product, and data/AI. Design, build, and operate Elixir/Phoenix services — APIs, data pipelines, and async processing. Own features end-to-end, from product framing through the front-end needed to ship. Treat reliability as first-class on Tier 0/1 systems: observability, monitoring, and operational rigor. Use AI-assisted tools (esp. Claude Code) and help shape architecture, practices, and code review. US-based and able to work EST hours — you'll be embedded with an EST-based treasury team. 5+ years of professional experience, with strong production Elixir and Phoenix. Ships features end-to-end — product framing through front-end — without a handoff. Solid grounding in distributed systems, concurrency, and async processing. Strong PostgreSQL; hands-on with cloud infrastructure, Kubernetes, and CI/CD. Demonstrated, fluent use of AI coding tools (esp. Claude Code) in real day-to-day work. Clear communicator across technical and non-technical teams; fluent English. Python or other backend languages. Payments, treasury, or fintech domain experience. Event-driven architectures, message queues, workflow orchestration. Exposure to AI/ML-powered products. Competitive compensation, meaningful equity and an extensive AI tooling budget. Generous PTO and a remote-first, flexible schedule. Comprehensive health and wellness benefits. Real autonomy and ownership — a direct hand in where payments and treasury go. Acceptance and inclusion for everyone is at the heart of our company. We strive for diversity of thought, culture and background, which connects the entire _ community. We are proud to be an Equal Opportunity Employer.

Job Description WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. Job Description POSITION SUMMARY Riviera Dining Group is seeking polished, service-driven Nightlife Captains to lead bottle service and elevated table service in a high-volume luxury nightlife environment. The Nightlife Captain owns the guest experience from arrival through the close of the night, directing a bottle service team, executing champagne and spirits presentations, and guiding guests through both food and beverage offerings with precision and confidence. This role combines fine dining service discipline with nightclub and lounge pacing, and requires proven leadership, exceptional attention to detail, and a deep understanding of food and beverage service. RESPONSIBILITIES • Lead table service and bottle service from guest arrival through the close of the night, setting the pace, energy, and standard of the section, • Direct, coach, and support servers, bottle servers, bussers, and barbacks throughout each shift, • Execute bottle and champagne presentations with precision, timing, and showmanship, coordinating with hosts, security, and entertainment as needed, • Manage table minimums, spend tracking, running checks, and accurate close-out in the point-of-sale system, • Partner with VIP hosts and reservations on table assignments, guest arrivals, and special requests, • Guide guests through both food and beverage offerings, making confident recommendations that elevate the experience and drive spend, • Communicate guest orders and requests clearly and accurately to servers, bar, and support staff, • Present and announce food and beverage selections with precision, professionalism, and confidence, • Maintain expert knowledge of menus, ingredients, preparation methods, and allergy considerations, • Demonstrate advanced knowledge of cocktails, spirits, champagne, wine pairings, beer, and non-alcoholic beverages, • Support wine and champagne service, including proper presentation, decanting, and appropriate glassware usage, • Anticipate guest needs and provide prompt, attentive, personalized, and discreet service to high-profile and repeat guests at all times, • Ensure all service standards, policies, and procedures are consistently followed, • Review nightly prep lists and confirm readiness of all service elements prior to each shift, • Maintain quality control by adhering to portion sizes, preparation standards, and presentation guidelines, • Oversee cleanliness, organization, and maintenance of tableside and bottle service stations and equipment, • Handle, store, and rotate products properly while maintaining quality and minimizing waste, • Serve alcohol responsibly by verifying identification, monitoring consumption, and escalating intoxicated or disruptive guest situations to management and security, • Report any equipment issues or product concerns to management promptly, • Maintain compliance with all sanitation, health, and safety standards, • Foster strong communication and collaboration with team members and management, • Demonstrate professionalism, leadership, and a performance-driven mindset, • This is not an exhaustive list of job responsibilities. REQUIREMENTS AND QUALIFICATIONS • Minimum of 2 years of experience as a floor manager, supervisor, or similar capacity in a high-volume nightclub, lounge, or upscale and fine dining environment, • Hands-on bottle service experience required; experience leading a bottle service team strongly preferred, • Combined food and beverage service experience across full-service dining and beverage-led late-night service, • Strong knowledge of spirits, champagne, wine, cocktails, and elevated service standards, • Proven leadership skills and the ability to guide, coach, and support team members on a busy floor, • Excellent communication, organizational, and multitasking skills in a loud, fast-paced nightlife environment, • Professional demeanor with a strong focus on hospitality, guest experience, and discretion with high-profile guests, • Proficiency with point-of-sale systems and accurate handling of checks, minimums, and cash, • Food handling certification in compliance with state regulations preferred; responsible alcohol service certification preferred, • Self-motivated, detail-oriented, and performance-driven, • Ability to perform basic arithmetic and manage time effectively, • Ability to follow recipes and maintain confidentiality of company information, • Flexible availability, including nights, late-night and overnight hours, weekends, and holidays PHYSICAL DEMANDS AND WORK ENVIRONMENT • Ability to stand and walk for extended periods throughout the shift, including late-night and overnight hours., • Ability to lift, carry, push, or pull up to 50 pounds as needed, including bottle presentations, ice buckets, and service trays., • Frequent bending, reaching, twisting, and repetitive movements., • Ability to work in a fast-paced environment with loud music, low lighting, crowds, and varying noise levels and temperatures., • Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions., • Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions.The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionEMPACADOR / PACKER - Asociado de Produccion ✨ Como una de las últimas personas en revisar el producto antes del envío, el Empacador juega un papel importante en nuestro control de calidad. ✨ As one of the final people to review the product before shipment, the Packer plays an important role in our quality control process. No se requiere experiencia · Experience not required Pago / Pay: $15.00/hr ⏱️ Horario / Schedule: DAY SHIFT / TURNO DE DÍA: Monday–Friday / Lunes–Viernes 7:00 AM – 4:30 PM Ubicación / Location: Doral, FL (10481 NW 28th Street) Idioma / Language: English not required • Ambiente de trabajo en español ¿POR QUÉ UNIRTE A COTTON IMAGES?WHY JOIN COTTON IMAGES? Cotton Images es una empresa de serigrafía, bordado y manufactura de prendas ubicada en Doral. Tenemos más de 35 años en el mercado, produciendo ropa personalizada para marcas como Hard Rock, Carnival Cruise Lines, Royal Caribbean y la Cruz Roja Americana. Nuestro equipo de más de 130 personas se enorgullece de la calidad de su trabajo y nos cuidamos entre todos. • Horario estable de lunes a viernes, con trabajo ocasional los fines de semana., • Capacitación práctica con personal experimentado., • Ambiente de trabajo activo y dinámico., • Oportunidad de aprender sobre producción, empaque y operaciones de almacén. Cotton Images is a screen-printing, embroidery, and apparel manufacturing company located in Doral. We have over 35 years of experience producing custom apparel for brands such as Hard Rock, Carnival Cruise Lines, Royal Caribbean, and the American Red Cross. Our team of more than 130 employees takes pride in the quality of our work and in supporting one another. • Stable Monday–Friday schedule, with occasional weekend work., • Hands-on training with experienced team members., • Active and fast-paced work environment., • Opportunity to learn about production, packing, and warehouse operations. LO QUE HARÁSWHAT YOU'LL DO PREPARACIÓN Y VERIFICACIÓN DE PEDIDOSORDER PREPARATION & VERIFICATION • Revisar la documentación de cada orden, incluyendo información del cliente, Production Order ID, Pallet ID, cantidad de pallets, cantidad de cajas y demás instrucciones de empaque., • Verificar las cantidades y tallas de las prendas antes de empacarlas., • Contar y confirmar que la cantidad de prendas colocadas en cada caja coincida con las instrucciones de la orden., • Abrir, preparar y empacar las cajas de acuerdo con las especificaciones de cada cliente., • Debe poder levantar y mover hasta 50 libras cuando sea necesario, incluyendo levantar, mover y apilar cajas durante el turno., • Identificar y reportar cualquier diferencia en cantidades, tallas, prendas o información de la orden antes de completar el empaque., • Asegurar que las cajas estén correctamente cerradas y listas para su próximo paso., • Colocar y organizar cuidadosamente las cajas terminadas en los pallets correspondientes., • Realizar una revisión final del pedido para ayudar a asegurar que esté completo y correctamente empacado antes de salir de nuestras instalaciones., • Review the documentation for each order, including customer information, Production Order ID, Pallet ID, number of pallets, number of boxes, and packing instructions., • Verify garment quantities and sizes before packing., • Count and confirm that the number of garments placed in each box matches the order instructions., • Open, prepare, and pack boxes according to each customer's specifications., • Identify and report any discrepancies in quantities, sizes, garments, or order information before completing the packing process., • Ensure boxes are properly closed and ready for the next step., • Must be able to lift and move up to 50 lbs. as needed, including lifting, moving, and stacking boxes throughout the shift., • Carefully place and organize completed boxes on their assigned pallets., • Perform a final review of the order to help ensure it is complete and correctly packed before leaving our facility. LO QUE BUSCAMOSWHAT WE'RE LOOKING FOR • Persona organizada, responsable y confiable., • Excelente atención al detalle., • Habilidad para contar y verificar cantidades con precisión., • Capacidad para seguir instrucciones escritas y trabajar con información de órdenes., • Capacidad para identificar errores o diferencias antes de que un pedido salga., • Buena comunicación y disposición para trabajar en equipo., • Capacidad para trabajar de manera eficiente en un ambiente de producción activo., • Compromiso con la calidad y precisión del trabajo., • Organized, responsible, and dependable., • Excellent attention to detail., • Ability to accurately count and verify quantities., • Ability to follow written instructions and work with order information., • Ability to identify errors or discrepancies before an order is shipped., • Good communication and teamwork skills., • Ability to work efficiently in an active production environment., • Strong commitment to quality and accuracy. REQUISITOSREQUIREMENTS • Tener 18 años o más y estar autorizado(a) para trabajar en los Estados Unidos con documentación vigente y válida., • Poder permanecer de pie, caminar y moverse durante la mayor parte del turno., • Poder levantar, mover y acomodar cajas según las necesidades del puesto., • Poder leer números, cantidades, tallas e instrucciones básicas de una orden., • Aprobar una verificación de antecedentes., • Must be at least 18 years old and authorized to work in the United States with current, valid documentation., • Must be able to stand, walk, and remain active for most of the shift., • Must be able to lift, move, and organize boxes as required by the position., • Must be able to read numbers, quantities, sizes, and basic order instructions., • Must pass a background check. CÓMO POSTULARSEHOW TO APPLY ✨ Envía tu solicitud a través de nuestro portal en línea. Los candidatos calificados completarán una breve evaluación. Cotton Images es un lugar de trabajo libre de drogas. Se podrán realizar pruebas de detección de drogas antes de la contratación y/o de forma aleatoria, de acuerdo con la política de la empresa y la legislación aplicable. ✨ Submit your application through our online portal. Qualified candidates will complete a brief assessment. Cotton Images is a drug-free workplace. Pre-employment and/or random drug testing may be conducted in accordance with company policy and applicable law. Powered by JazzHR 4cpDd5bEKd

Job Description Sushi Chef Location: Coconut Grove, FL Employment Type: Full-Time (30-40 hours) About OMAKAI OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking Sushi Chefs at every level of our kitchen, from our roll and sashimi stations through our nigiri line. We require at least one year of restaurant experience for our entry-level Sushi Chef positions or a strong willingness to learn, and our senior stations require two or more years of hands-on nigiri and neta work. Our sushi chefs work in four levels, and this posting is open to all of them. Chef B owns sashimi and the roll section. Chef B2 owns plating and saucing, the finishing station where every outgoing plate meets our presentation standard. Chef A2 owns neta prep and takeout nigiri, cutting and portioning all fish and toppings and keeping the nigiri station stocked and labeled after service. Chef A owns nigiri prep and service, the most demanding seat in the kitchen, where rice, fish placement, and presentation have to be identical from the first ticket to the last. Where you start depends on your experience, knife work, and speed, and every level has a clear path to the next. We are looking for chefs who have done this work after or are strongly motivated to learn, know what excellence looks like, are genuinely kind, and bring high standards to the station. Responsibilities Sashimi (Chef B) • Slice and plate all sashimi to standard with proper fish handling and freshness, • Keep fish at proper temperature and follow every handling and storage step, • Check quality after plating and pull anything that falls below standard, • Keep cuts precise and consistent from the first order to the last Roll Section Prep and Service (Chef B) • Set up roll station mise en place after service, • Execute every hand roll, cut roll, and specialty roll accurately and on time, • Keep rolls tight and consistent, and never send an open hand roll or a sloppy plate to the window, • Sequence the work when sashimi and rolls fire at once so neither station falls behind Plating and Saucing Service (Chef B2) • Apply sauces, garnishes, and finishing touches to every outgoing plate to our presentation standard, • Have sauces, garnishes, and finishing components prepped and ready after service so nothing slows the pass, • Hold presentation standards when plates pile up at the finishing station, • Use your peripheral vision to catch what needs help and jump in to support other line positions, • Raise a presentation or component problem with expo or the kitchen manager rather than finishing and running a substandard plate Neta Prep (Chef A2) • Cut and portion all fish and toppings to OMAKAI standards, • Keep the nigiri station fully stocked and labeled after service starts, every shift, • Break fish down efficiently when neta runs low during a rush and communicate with the kitchen manager, • Flag fish that is past its window or a labeling error immediately Takeout Nigiri Service (Chef A2) • Execute accurate, consistent nigiri on every takeout ticket, • Cut takeout neta with the same care as a dine-in plate, • Keep the station clean and organized and the tickets moving when takeout orders stack up, • Never let an inconsistent or off-looking piece go into a takeout box Nigiri Prep and Service (Chef A) • Prep and portion all nigiri components to standard after service, • Execute every order with consistent rice, fish placement, and presentation, • Deliver warm rice for contrast and precise fish placement on every piece, • Hold the station through a full rush without losing rice or fish consistency, • Pull in support after quality slips rather than cutting corners, • Taste and check quality thoroughly, and refuse to serve any product that falls below standard All Levels • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Prepare sushi rice to recipe, including washing, cooking, cutting, and seasoning, • Clean and filet a variety of fish and mollusks at the level your station requires, • Complete opening, running, and closing side work, including cleaning your station at the end of each meal period and storing food properly, • Minimize waste of fish, food, and kitchen supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Contribute to training newer chefs and cooks when needed Qualifications • One year of restaurant experience is required for Chef B, and two or more years for our senior neta and nigiri stations (Chef A), • Japanese cuisine knowledge is welcome but not required, • SafeServe, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Skilled with a knife, including cleaning, filleting, and portioning a variety of fish and mollusks, is required for senior stations, but we are willing to train highly motivated candidates for entry-level positions, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Able to maintain both quality and speed through a rush, • Communicates well with teammates, expo, and management, especially during a rush, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor kitchen environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • The kitchen is an enclosed space with a single dispatch window looking out over the dining floor, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Constant knife handling and contact with raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering between tabletops, kitchen equipment, and corners Characteristics We Value • Detail-oriented, and you never let a plate that does not look right go out the window, • Consistent, with portioning and presentation that hold up ticket after ticket, • Fast and precise at peak volume, without cutting corners, • Disciplined about recipes, standard operating procedures, and food safety, • Genuinely kind, with patience for teammates who are still learning, • Composed, you keep your station clean and calm through a full rush, • Honest, you say when something is off instead of sending it out, • Team first, you support another station after being asked Core Values • You handle fish with the care of someone serving family, and you cut a takeout guest's neta with the same care as a dine-in plate. You help a newer chef learn a portioning cut with patience rather than keeping the technique to yourself., • Be Reliable.Your station is prepped, stocked, and labeled after service starts, every shift, so the line never waits on you. You hold the same rice, fish, and timing consistency from the first ticket to the last., • Blowing Minds.Warm rice for contrast, precise fish placement, tight rolls, and clean sashimi cuts on every piece. A plate that looks off never leaves your hands, and an inconsistent piece never goes into a takeout box., • Make It Happen.When neta runs low or the station gets buried, you break fish down faster, sequence the work, and pull in support after quality slips. You communicate with the kitchen manager instead of letting tickets stall., • No Drama.You stay calm and focused when the roll station is slammed or takeout orders stack up, keeping the area clean and the team steady. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust.You flag fish that is past its window, a labeling error, or a timing problem to the kitchen manager immediately instead of sending it out. You follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is just assembling nigiri, drizzling sauce, or making rolls, • You do not want to own prep, station readiness, and labeling after service, • You see prep and takeout as grunt work and only care about being on the line, • You think deviating from a recipe or a process is acceptable or okay, • Your portioning, presentation, or freshness slips once the rush starts, • You get buried when sashimi and rolls fire at once, • You bring negativity, gossip, or dark energy into the kitchen, • You don’t take hygiene and food safety standards seriously Compensation & Benefits • $19 to $25 per hour, depending on experience and skill level, determined by a skill assessment and a speed assessment, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description About OMAKAI Hand Roll Bar OMAKAI Hand Roll Bar is a counter concept restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality hand rolls at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurant and hand roll bar concepts. Every seat is at the counter, where guests watch our chefs and servers work together. We hold ourselves to a five-star hotel standard in a casual counter setting, which means the details matter more here than in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking Counter Sushi Chefs for our hand roll counter. Guests sit directly in front of you for the length of their meal. We require at least one year of restaurant experience or a strong willingness to learn. Being comfortable talking with guests while you work matters here as much as your knife work and hand roll making skills do. The seat owns three things. First, station prep and mise en place. Every ingredient is prepped and the counter station is stocked, labeled, and organized after service, then replenished throughout. Second, hand roll execution. Every roll is built to OMAKAI Hand Roll Bar standards on composition and portioning, then handed across at its best so the nori stays crispy and the temperature, look, and quality hold. Third, counter hospitality. You explain hand rolls and ingredients, answer questions, and make the counter an interactive, welcoming experience rather than a window guests watch through. We weigh experience, customer service level, knife work, and speed. We are looking for chefs who genuinely enjoy the craft and the counter, who want to work in full view of guests and talk them through what they are eating, who keep prep ahead of the rush instead of catching up during it, and who hold both roll quality and conversation when every seat is full. Responsibilities Station Prep and Mise en Place • Prep and maintain every ingredient the counter needs for service, • Have the counter station fully stocked, labeled, and organized after service begins, • Replenish prep throughout service so the station never runs short mid shift, • Keep fish and all product at proper temperature and follow every handling and storage step, • Flag product that is past its window or a labeling error immediately Hand Roll Execution • Execute every hand roll to OMAKAI Hand Roll Bar standards on composition and portioning, • Hand each roll across at the moment it is at its best so the nori stays crispy, • Hold temperature, visual appeal, and quality on every roll, • Never serve a roll that has been sitting, and never send an open hand roll, • Hold pace and roll quality through a full counter without cutting a portion or skipping a step Counter Hospitality and Hand Roll Explanation • Engage the guests seated in front of you throughout service, • Explain hand rolls and ingredients, and answer questions about the menu and preparation, • Read the guest and adjust, giving a first timer a full walkthrough and a regular their usual, • Keep a calm, friendly presence at the counter even during a rush, • Offer a comparable option when an ingredient runs low rather than telling a guest we are out All Shifts • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Prepare sushi rice to recipe when the shift calls for it, including washing, cooking, cutting, and seasoning, • Complete opening, running, and closing side work, including breaking down and resetting the station for the next service and storing food properly, • Minimize waste of fish, food, and supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Coordinate with the Counter Chef Captain, servers, and the rest of the counter to keep service moving, • Contribute to training newer chefs when needed Qualifications • One year of restaurant experience is required, or a strong willingness to learn, • Japanese cuisine knowledge is welcome but not required, • SafeServe or food handling, alcohol serving, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Comfortable with a knife for portioning and prep work, and willing to learn our hand roll technique if you have not done this work after, • Comfortable working in full view of guests, explaining hand rolls and ingredients and answering questions while you keep up with tickets, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Able to maintain both quality and speed through a rush, • Communicates well with teammates, servers, and management, especially during a rush, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor counter environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • You work behind an open counter in full view of guests seated directly in front of you, with no wall between your station and the dining area, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Constant knife handling and contact with raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering in a narrow space behind the counter, between equipment, coworkers, and corners Characteristics We Value • Detail-oriented, and you never hand across a roll that does not look right, • Consistent, with portioning and presentation that hold up ticket after ticket, • Fast and precise at peak volume, without cutting corners, • Disciplined about recipes, standard operating procedures, and food safety, • Genuinely kind, with patience for teammates who are still learning, • Conversational, you can explain what you are making while your hands keep moving, • Composed, you keep your station clean and your presence calm through a full counter, with guests watching, • Honest, you say when something is off instead of sending it out, • Team first, you support the rest of the counter and the servers after being asked Core Values • You read the guest in front of you and provide hospitality from the heart, as if you were serving a family member or friend that you hadn’t seen in years. You help a newer chef learn a technique with patience rather than keeping it to yourself., • Be Reliable.You clock in early with prep complete and labeled, so the counter never waits on you. You stay until the station is broken down and reset for the next service., • Blowing Minds.Warm rice for contrast, crispy nori for texture, and a tight roll every time. You hand the roll across at the exact moment it is at its best, and you never serve one that has been sitting., • Make It Happen.When an ingredient runs low mid-service, you prep on the fly and offer the guest a comparable option rather than telling them we are out. You communicate with the Counter Chef Captain instead of letting tickets stall., • No Drama.You keep a calm, friendly presence at the counter even during a rush. You do not vent about tickets or coworkers within earshot. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust.You never cut a portion or skip a step because it is busy, and you speak up immediately about product that is not right. You follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is just assembling hand rolls and don’t want to provide outstanding and genuine service to guests, • You do not want to own prep, station readiness, and labeling after service, • You want a quiet kitchen station and see guest conversation as an interruption to the tickets, • You think deviating from a recipe or a process is acceptable or okay, • Your portioning, presentation, or freshness slips once the counter fills, • You would let a roll sit at the station rather than reset your timing to hand it across fresh, • You bring negativity, gossip, or dark energy behind the counter, where guests can see and hear it, • You don’t take hygiene and food safety standards seriously Compensation & Benefits • Commission model: counter chefs keep a fixed percentage of the service charge (the percentage varies by location), plus an hourly base, plus a split of additional tips between counter chefs, servers, and host/hostesses, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Sushi Chef Location: Doral, FL Employment Type: Full-Time (30-40 hours) About OMAKAI OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking Sushi Chefs at every level of our kitchen, from our roll and sashimi stations through our nigiri line. We require at least one year of restaurant experience for our entry-level Sushi Chef positions or a strong willingness to learn, and our senior stations require two or more years of hands-on nigiri and neta work. Our sushi chefs work in four levels, and this posting is open to all of them. Chef B owns sashimi and the roll section. Chef B2 owns plating and saucing, the finishing station where every outgoing plate meets our presentation standard. Chef A2 owns neta prep and takeout nigiri, cutting and portioning all fish and toppings and keeping the nigiri station stocked and labeled after service. Chef A owns nigiri prep and service, the most demanding seat in the kitchen, where rice, fish placement, and presentation have to be identical from the first ticket to the last. Where you start depends on your experience, knife work, and speed, and every level has a clear path to the next. We are looking for chefs who have done this work after or are strongly motivated to learn, know what excellence looks like, are genuinely kind, and bring high standards to the station. Responsibilities Sashimi (Chef B) • Slice and plate all sashimi to standard with proper fish handling and freshness, • Keep fish at proper temperature and follow every handling and storage step, • Check quality after plating and pull anything that falls below standard, • Keep cuts precise and consistent from the first order to the last Roll Section Prep and Service (Chef B) • Set up roll station mise en place after service, • Execute every hand roll, cut roll, and specialty roll accurately and on time, • Keep rolls tight and consistent, and never send an open hand roll or a sloppy plate to the window, • Sequence the work when sashimi and rolls fire at once so neither station falls behind Plating and Saucing Service (Chef B2) • Apply sauces, garnishes, and finishing touches to every outgoing plate to our presentation standard, • Have sauces, garnishes, and finishing components prepped and ready after service so nothing slows the pass, • Hold presentation standards when plates pile up at the finishing station, • Use your peripheral vision to catch what needs help and jump in to support other line positions, • Raise a presentation or component problem with expo or the kitchen manager rather than finishing and running a substandard plate Neta Prep (Chef A2) • Cut and portion all fish and toppings to OMAKAI standards, • Keep the nigiri station fully stocked and labeled after service starts, every shift, • Break fish down efficiently when neta runs low during a rush and communicate with the kitchen manager, • Flag fish that is past its window or a labeling error immediately Takeout Nigiri Service (Chef A2) • Execute accurate, consistent nigiri on every takeout ticket, • Cut takeout neta with the same care as a dine-in plate, • Keep the station clean and organized and the tickets moving when takeout orders stack up, • Never let an inconsistent or off-looking piece go into a takeout box Nigiri Prep and Service (Chef A) • Prep and portion all nigiri components to standard after service, • Execute every order with consistent rice, fish placement, and presentation, • Deliver warm rice for contrast and precise fish placement on every piece, • Hold the station through a full rush without losing rice or fish consistency, • Pull in support after quality slips rather than cutting corners, • Taste and check quality thoroughly, and refuse to serve any product that falls below standard All Levels • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Prepare sushi rice to recipe, including washing, cooking, cutting, and seasoning, • Clean and filet a variety of fish and mollusks at the level your station requires, • Complete opening, running, and closing side work, including cleaning your station at the end of each meal period and storing food properly, • Minimize waste of fish, food, and kitchen supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Contribute to training newer chefs and cooks when needed Qualifications • One year of restaurant experience is required for Chef B, and two or more years for our senior neta and nigiri stations (Chef A), • Japanese cuisine knowledge is welcome but not required, • SafeServe, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Skilled with a knife, including cleaning, filleting, and portioning a variety of fish and mollusks, is required for senior stations, but we are willing to train highly motivated candidates for entry-level positions, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Able to maintain both quality and speed through a rush, • Communicates well with teammates, expo, and management, especially during a rush, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor kitchen environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • The kitchen is an enclosed space with a single dispatch window looking out over the dining floor, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Constant knife handling and contact with raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering between tabletops, kitchen equipment, and corners Characteristics We Value • Detail-oriented, and you never let a plate that does not look right go out the window, • Consistent, with portioning and presentation that hold up ticket after ticket, • Fast and precise at peak volume, without cutting corners, • Disciplined about recipes, standard operating procedures, and food safety, • Genuinely kind, with patience for teammates who are still learning, • Composed, you keep your station clean and calm through a full rush, • Honest, you say when something is off instead of sending it out, • Team first, you support another station after being asked Core Values • You handle fish with the care of someone serving family, and you cut a takeout guest's neta with the same care as a dine-in plate. You help a newer chef learn a portioning cut with patience rather than keeping the technique to yourself., • Be Reliable.Your station is prepped, stocked, and labeled after service starts, every shift, so the line never waits on you. You hold the same rice, fish, and timing consistency from the first ticket to the last., • Blowing Minds.Warm rice for contrast, precise fish placement, tight rolls, and clean sashimi cuts on every piece. A plate that looks off never leaves your hands, and an inconsistent piece never goes into a takeout box., • Make It Happen.When neta runs low or the station gets buried, you break fish down faster, sequence the work, and pull in support after quality slips. You communicate with the kitchen manager instead of letting tickets stall., • No Drama.You stay calm and focused when the roll station is slammed or takeout orders stack up, keeping the area clean and the team steady. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust.You flag fish that is past its window, a labeling error, or a timing problem to the kitchen manager immediately instead of sending it out. You follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is just assembling nigiri, drizzling sauce, or making rolls, • You do not want to own prep, station readiness, and labeling after service, • You see prep and takeout as grunt work and only care about being on the line, • You think deviating from a recipe or a process is acceptable or okay, • Your portioning, presentation, or freshness slips once the rush starts, • You get buried when sashimi and rolls fire at once, • You bring negativity, gossip, or dark energy into the kitchen, • You don’t take hygiene and food safety standards seriously Compensation & Benefits • $19 to $25 per hour, depending on experience and skill level, determined by a skill assessment and a speed assessment, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Sushi Chef Location: Wynwood, FL Employment Type: Full-Time (30-40 hours) About OMAKAI OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking Sushi Chefs at every level of our kitchen, from our roll and sashimi stations through our nigiri line. We require at least one year of restaurant experience for our entry-level Sushi Chef positions or a strong willingness to learn, and our senior stations require two or more years of hands-on nigiri and neta work. Our sushi chefs work in four levels, and this posting is open to all of them. Chef B owns sashimi and the roll section. Chef B2 owns plating and saucing, the finishing station where every outgoing plate meets our presentation standard. Chef A2 owns neta prep and takeout nigiri, cutting and portioning all fish and toppings and keeping the nigiri station stocked and labeled after service. Chef A owns nigiri prep and service, the most demanding seat in the kitchen, where rice, fish placement, and presentation have to be identical from the first ticket to the last. Where you start depends on your experience, knife work, and speed, and every level has a clear path to the next. We are looking for chefs who have done this work after or are strongly motivated to learn, know what excellence looks like, are genuinely kind, and bring high standards to the station. Responsibilities Sashimi (Chef B) • Slice and plate all sashimi to standard with proper fish handling and freshness, • Keep fish at proper temperature and follow every handling and storage step, • Check quality after plating and pull anything that falls below standard, • Keep cuts precise and consistent from the first order to the last Roll Section Prep and Service (Chef B) • Set up roll station mise en place after service, • Execute every hand roll, cut roll, and specialty roll accurately and on time, • Keep rolls tight and consistent, and never send an open hand roll or a sloppy plate to the window, • Sequence the work when sashimi and rolls fire at once so neither station falls behind Plating and Saucing Service (Chef B2) • Apply sauces, garnishes, and finishing touches to every outgoing plate to our presentation standard, • Have sauces, garnishes, and finishing components prepped and ready after service so nothing slows the pass, • Hold presentation standards when plates pile up at the finishing station, • Use your peripheral vision to catch what needs help and jump in to support other line positions, • Raise a presentation or component problem with expo or the kitchen manager rather than finishing and running a substandard plate Neta Prep (Chef A2) • Cut and portion all fish and toppings to OMAKAI standards, • Keep the nigiri station fully stocked and labeled after service starts, every shift, • Break fish down efficiently when neta runs low during a rush and communicate with the kitchen manager, • Flag fish that is past its window or a labeling error immediately Takeout Nigiri Service (Chef A2) • Execute accurate, consistent nigiri on every takeout ticket, • Cut takeout neta with the same care as a dine-in plate, • Keep the station clean and organized and the tickets moving when takeout orders stack up, • Never let an inconsistent or off-looking piece go into a takeout box Nigiri Prep and Service (Chef A) • Prep and portion all nigiri components to standard after service, • Execute every order with consistent rice, fish placement, and presentation, • Deliver warm rice for contrast and precise fish placement on every piece, • Hold the station through a full rush without losing rice or fish consistency, • Pull in support after quality slips rather than cutting corners, • Taste and check quality thoroughly, and refuse to serve any product that falls below standard All Levels • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Prepare sushi rice to recipe, including washing, cooking, cutting, and seasoning, • Clean and filet a variety of fish and mollusks at the level your station requires, • Complete opening, running, and closing side work, including cleaning your station at the end of each meal period and storing food properly, • Minimize waste of fish, food, and kitchen supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Contribute to training newer chefs and cooks when needed Qualifications • One year of restaurant experience is required for Chef B, and two or more years for our senior neta and nigiri stations (Chef A), • Japanese cuisine knowledge is welcome but not required, • SafeServe, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Skilled with a knife, including cleaning, filleting, and portioning a variety of fish and mollusks, is required for senior stations, but we are willing to train highly motivated candidates for entry-level positions, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Able to maintain both quality and speed through a rush, • Communicates well with teammates, expo, and management, especially during a rush, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor kitchen environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • The kitchen is an enclosed space with a single dispatch window looking out over the dining floor, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Constant knife handling and contact with raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering between tabletops, kitchen equipment, and corners Characteristics We Value • Detail-oriented, and you never let a plate that does not look right go out the window, • Consistent, with portioning and presentation that hold up ticket after ticket, • Fast and precise at peak volume, without cutting corners, • Disciplined about recipes, standard operating procedures, and food safety, • Genuinely kind, with patience for teammates who are still learning, • Composed, you keep your station clean and calm through a full rush, • Honest, you say when something is off instead of sending it out, • Team first, you support another station after being asked Core Values • You handle fish with the care of someone serving family, and you cut a takeout guest's neta with the same care as a dine-in plate. You help a newer chef learn a portioning cut with patience rather than keeping the technique to yourself., • Be Reliable.Your station is prepped, stocked, and labeled after service starts, every shift, so the line never waits on you. You hold the same rice, fish, and timing consistency from the first ticket to the last., • Blowing Minds.Warm rice for contrast, precise fish placement, tight rolls, and clean sashimi cuts on every piece. A plate that looks off never leaves your hands, and an inconsistent piece never goes into a takeout box., • Make It Happen.When neta runs low or the station gets buried, you break fish down faster, sequence the work, and pull in support after quality slips. You communicate with the kitchen manager instead of letting tickets stall., • No Drama.You stay calm and focused when the roll station is slammed or takeout orders stack up, keeping the area clean and the team steady. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust.You flag fish that is past its window, a labeling error, or a timing problem to the kitchen manager immediately instead of sending it out. You follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is just assembling nigiri, drizzling sauce, or making rolls, • You do not want to own prep, station readiness, and labeling after service, • You see prep and takeout as grunt work and only care about being on the line, • You think deviating from a recipe or a process is acceptable or okay, • Your portioning, presentation, or freshness slips once the rush starts, • You get buried when sashimi and rolls fire at once, • You bring negativity, gossip, or dark energy into the kitchen, • You don’t take hygiene and food safety standards seriously Compensation & Benefits • $19 to $25 per hour, depending on experience and skill level, determined by a skill assessment and a speed assessment, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Company parties, • Dental insurance, • Employee discounts, • Tuition assistance Bayshore Club is seeking for BOH staff to join a world class team at our waterfront restaurant in Coconut Grove! JOB OVERVIEW: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. Qualifications: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • 0 to 2 years experience as a Line cook at a 4/5 star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to provide legible communication, • Sanitation certificate. (Preferred), • Previous Supervisory experience is a plus Skills: • Ability to perform job functions with attention to detail, speed and accuracy., • Ability to prioritize, organize and follow through., • Ability to be a clear thinker, remain calm and resolve problems using good judgment., • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line., • Ability to work an 8-hour shift in hot, noisy and sometimes close conditions., • Ability to work with all products and ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to operate, clean and maintain all equipment required in job functions., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to work the grill, • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team. Essential Job Function: • Maintain and strictly abide by state sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance., • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures., • Complete opening duties:, • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift., • Start prep work on items needed for the particular menu of the day., • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service., • Continue prep work after the meal period for the next meal service., • Check printer at the work station; ensure that it is in working order and there is enough paper available for the shift., • Prepare all menu items following recipes and yield guides, according to department standards., • Inform the Sous Chef of any shortages before the item runs out., • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period., • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests., • Inform Head Cook of any excess items that can be used in daily specials or elsewhere., • Maintain proper storage procedures as specified by Health Department and restaurant requirements., • Minimize waste and maintain controls to attain forecasted food cost., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist Stewards in order to make clean up a more efficient process., • Review status of work and follow-up actions required with the Head Cook before leaving., • Successful completion of the Restaurant training/certification process., • Breakdown workstation and complete closing duties according to department standards:, • all food items to the proper storage areas., • Rotate all returned product., • Wrap, cover, label and date all items being put away., • Straighten up and organize all storage areas., • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves., • Return all unused and clean utensils/equipment to the specified locations., • Ice down hot items from the steam table, so they cool quickly., • Turn off all equipment not needed for the next shift., • Restock items that were depleted during the shift. SECONDARY FUNCTIONS: • Assist with inventories as scheduled., • Assist in plating up Banquet hot meals as assigned., • Follow maintenance program and cleaning schedule., • Perform duties in other areas of kitchen as assigned., • Work at off-premise functions., • Research new menu items., • Attend designated meetings (Line-up, monthly meeting, general session, e.g.)., • Provide Lateral Service if and when possible. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff., • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Job Description The Material Coordinator maintains sufficient inventories of raw materials and packaging material to meet production requirements to fully complete customer orders on time. RESPONSIBILITIES AND RESULTS • Place purchase orders for required packaging materials., • Schedule delivery dates of packaging materials to meet plant requirements., • Monitor shipments to ensure that goods come on time, and in the event of problems trace shipments and follow up undelivered goods., • Confer with staff, users, and vendors to discuss defective or unacceptable goods or services and determine corrective action., • Participates in and supports Quality Assurance and Improvement Program., • Maintain and review computerized or manual records of items purchased, costs, delivery, product performance, and inventories., • Discrepancy Resolution – investigates shortages, damages, or rejections and implements solutions to reduce inventory inaccuracies., • Analyze inventory data, identify trends, and investigate inconsistencies., • Learns and understands the inventory processes taking place within Parity Factory & Great Plains., • Collaborate with Warehouse Staff, Planning, Raw Receiving, and Plant Management to maintain organized, safe, and efficient storage areas., • Performs data entry into various programs and/or databases to support accurate and timely tracking and reporting of plant Key Performance Indicators (KPIs)., • Other duties as assigned. QUALIFICATIONS • Associate’s degree from a two-year college in a related field, preferred., • Minimum Five (5) years related experience and or training., • Or equivalent combination of education and experience.

Job DescriptionDescription: Job Title: Butcher – Bazaar Meat Location: Bazaar Meat at Andaz Miami Beach – Miami Beach, FL Reports To: Executive Chef / Chef de Cuisine / Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt About José Andrés Group & Bazaar Meat Miami José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. Located at Andaz Miami Beach, Bazaar Meat by José Andrés is a bold, theatrical celebration of the carnivorous, where exceptional ingredients, inventive techniques, and the power of fire come together to redefine the modern steakhouse. The concept showcases premium meats, large-format cuts, innovative modern tapas, and the creativity and energy that define José Andrés Group. Position Summary The Butcher is a skilled, hands-on culinary professional responsible for the fabrication, portioning, preparation, storage, and proper utilization of premium meats and proteins for Bazaar Meat Miami. Working closely with Culinary Leadership, the Butcher ensures that all proteins are fabricated according to established specifications while maintaining exceptional standards of quality, consistency, yield, sanitation, and food safety. Because meat is at the heart of the Bazaar Meat experience, this position requires a high level of craftsmanship, precision, and respect for the product. The ideal candidate has excellent knife skills, strong knowledge of meat fabrication, and experience working with premium cuts while demonstrating a positive attitude and eagerness to continue learning and developing their craft. Key Responsibilities Meat Fabrication & Butchery • Fabricate and portion beef, pork, lamb, poultry, and other proteins according to Bazaar Meat specifications., • Break down whole and sub-primal cuts safely, accurately, and efficiently., • Trim, debone, portion, tie, clean, and prepare proteins for service., • Portion steaks and specialty cuts according to established weight, size, and presentation standards., • Prepare large-format and specialty cuts as directed by Culinary Leadership., • Maintain consistency and precision across all fabricated products., • Demonstrate advanced knife skills and safe use of butchery tools and equipment., • Handle premium and high-value products with exceptional care. Quality, Yield & Product Utilization • Inspect proteins for freshness, quality, temperature, marbling, condition, and proper specifications., • Maximize usable yield through proper fabrication and trimming techniques., • Maintain accurate portion sizes to support consistency and food-cost objectives., • Properly utilize trim and secondary cuts according to recipes and Culinary Leadership direction., • Minimize unnecessary waste and immediately communicate unusual yields or product concerns., • Maintain awareness of the cost and value of premium meats and specialty products., • Report quality issues, spoilage, or discrepancies promptly. Product Handling & Storage • Properly label, date, rotate, wrap, vacuum-seal, and store proteins according to JAG standards., • Follow FIFO procedures and maintain proper product rotation., • Maintain strict temperature control and proper separation of raw proteins., • Assist with receiving and inspecting meat and protein deliveries as assigned., • Maintain organized refrigeration, freezer, and protein storage areas., • Communicate low pars, shortages, or product needs to Culinary Leadership. Butcher Station & Production • Maintain a clean, organized, and fully prepared butcher station., • Review daily production and fabrication needs with Culinary Leadership., • Complete assigned production according to established pars and timelines., • Use scales and specifications to ensure accurate portioning., • Maintain knives, cutting boards, containers, and butchery equipment in excellent condition., • Complete assigned opening, closing, and deep-cleaning responsibilities. Food Safety & Sanitation • Follow all JAG and local food safety and sanitation requirements., • Maintain strict procedures for handling raw meats and proteins., • Prevent cross-contamination through proper storage, sanitation, and handling practices., • Clean and sanitize knives, cutting boards, equipment, work surfaces, and storage areas throughout the shift., • Follow proper labeling, dating, cooling, and temperature-control procedures., • Maintain an exceptionally clean and sanitary butcher station. Equipment & Safety • Safely operate knives, meat slicers, grinders, vacuum sealers, scales, and other approved butchery equipment., • Keep knives properly sharpened, cleaned, sanitized, and stored., • Follow all equipment safety procedures., • Report damaged equipment, maintenance needs, or safety concerns immediately., • Follow appropriate procedures when cleaning and sanitizing butchery equipment. Inventory & Teamwork • Assist Culinary Leadership with protein inventory and product counts., • Communicate shortages, excessive trim, spoilage, or unusual usage., • Work closely with Prep Cooks, Line Cooks, Chefs, Receiving, and other BOH team members., • Communicate product availability and production status clearly., • Support kitchen production and service needs as assigned., • Participate in pre-shifts, tastings, demonstrations, and culinary training., • Maintain a positive, professional, and collaborative attitude., • Remain receptive to coaching and eager to learn new techniques.Requirements: What We're Looking For • 2+ years of professional butchery, meat fabrication, or protein-focused culinary experience strongly preferred., • Previous experience in a fine dining steakhouse, luxury hotel, butcher shop, or premium meat program strongly preferred., • Strong knowledge of beef fabrication, primal and sub-primal cuts, portioning, and proper meat handling., • Excellent knife skills and understanding of safe butchery techniques., • Experience working with premium, specialty, and large-format cuts preferred., • Knowledge of dry-aging and specialty meat programs is a plus., • Strong understanding of yields, portion control, food cost, and waste reduction., • Exceptional attention to detail, cleanliness, and organization., • Strong food safety and sanitation knowledge., • Positive attitude, strong work ethic, and genuine eagerness to learn and develop their craft., • Ability to work independently while contributing positively to a high-performing culinary team., • Dependable, punctual, and accountable., • Food Handler certification or ability to obtain one as required., • Flexible availability, including early mornings, evenings, weekends, and holidays. Working Conditions & Physical Requirements • Stand for extended periods, including shifts of 8+ hours., • Lift, carry, push, or pull up to 50 lbs., • Safely handle large and heavy cuts of meat., • Perform frequent repetitive hand, wrist, and arm movements associated with fabrication., • Safely use sharp knives and commercial butchery equipment., • Work regularly in refrigerated and temperature-controlled environments., • Frequent bending, reaching, lifting, and carrying., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay, • Specialized training and development in premium meat fabrication, • Opportunities to learn from experienced JAG chefs and culinary leaders, • Career growth and advancement within José Andrés Group, • Employee dining and partner discounts, • Access to health & wellness benefits where eligible, • The opportunity to work with exceptional ingredients in one of JAG's most meat-focused culinary concepts, • A dynamic, collaborative, and culinary-driven work environment Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Sushi Chef Location: Aventura, FL Employment Type: Full-Time (30-40 hours) About OMAKAI OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are seeking Sushi Chefs at every level of our kitchen, from our roll and sashimi stations through our nigiri line. We require at least one year of restaurant experience for our entry-level Sushi Chef positions or a strong willingness to learn, and our senior stations require two or more years of hands-on nigiri and neta work. Our sushi chefs work in four levels, and this posting is open to all of them. Chef B owns sashimi and the roll section. Chef B2 owns plating and saucing, the finishing station where every outgoing plate meets our presentation standard. Chef A2 owns neta prep and takeout nigiri, cutting and portioning all fish and toppings and keeping the nigiri station stocked and labeled after service. Chef A owns nigiri prep and service, the most demanding seat in the kitchen, where rice, fish placement, and presentation have to be identical from the first ticket to the last. Where you start depends on your experience, knife work, and speed, and every level has a clear path to the next. We are looking for chefs who have done this work after or are strongly motivated to learn, know what excellence looks like, are genuinely kind, and bring high standards to the station. Responsibilities Sashimi (Chef B) • Slice and plate all sashimi to standard with proper fish handling and freshness, • Keep fish at proper temperature and follow every handling and storage step, • Check quality after plating and pull anything that falls below standard, • Keep cuts precise and consistent from the first order to the last Roll Section Prep and Service (Chef B) • Set up roll station mise en place after service, • Execute every hand roll, cut roll, and specialty roll accurately and on time, • Keep rolls tight and consistent, and never send an open hand roll or a sloppy plate to the window, • Sequence the work when sashimi and rolls fire at once so neither station falls behind Plating and Saucing Service (Chef B2) • Apply sauces, garnishes, and finishing touches to every outgoing plate to our presentation standard, • Have sauces, garnishes, and finishing components prepped and ready after service so nothing slows the pass, • Hold presentation standards when plates pile up at the finishing station, • Use your peripheral vision to catch what needs help and jump in to support other line positions, • Raise a presentation or component problem with expo or the kitchen manager rather than finishing and running a substandard plate Neta Prep (Chef A2) • Cut and portion all fish and toppings to OMAKAI standards, • Keep the nigiri station fully stocked and labeled after service starts, every shift, • Break fish down efficiently when neta runs low during a rush and communicate with the kitchen manager, • Flag fish that is past its window or a labeling error immediately Takeout Nigiri Service (Chef A2) • Execute accurate, consistent nigiri on every takeout ticket, • Cut takeout neta with the same care as a dine-in plate, • Keep the station clean and organized and the tickets moving when takeout orders stack up, • Never let an inconsistent or off-looking piece go into a takeout box Nigiri Prep and Service (Chef A) • Prep and portion all nigiri components to standard after service, • Execute every order with consistent rice, fish placement, and presentation, • Deliver warm rice for contrast and precise fish placement on every piece, • Hold the station through a full rush without losing rice or fish consistency, • Pull in support after quality slips rather than cutting corners, • Taste and check quality thoroughly, and refuse to serve any product that falls below standard All Levels • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Prepare sushi rice to recipe, including washing, cooking, cutting, and seasoning, • Clean and filet a variety of fish and mollusks at the level your station requires, • Complete opening, running, and closing side work, including cleaning your station at the end of each meal period and storing food properly, • Minimize waste of fish, food, and kitchen supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Contribute to training newer chefs and cooks when needed Qualifications • One year of restaurant experience is required for Chef B, and two or more years for our senior neta and nigiri stations (Chef A), • Japanese cuisine knowledge is welcome but not required, • SafeServe, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Skilled with a knife, including cleaning, filleting, and portioning a variety of fish and mollusks, is required for senior stations, but we are willing to train highly motivated candidates for entry-level positions, • Able to learn and memorize the entire food menu in detail, including ingredients, preparation, and presentation, • Able to maintain both quality and speed through a rush, • Communicates well with teammates, expo, and management, especially during a rush, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor kitchen environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • The kitchen is an enclosed space with a single dispatch window looking out over the dining floor, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Constant knife handling and contact with raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering between tabletops, kitchen equipment, and corners Characteristics We Value • Detail-oriented, and you never let a plate that does not look right go out the window, • Consistent, with portioning and presentation that hold up ticket after ticket, • Fast and precise at peak volume, without cutting corners, • Disciplined about recipes, standard operating procedures, and food safety, • Genuinely kind, with patience for teammates who are still learning, • Composed, you keep your station clean and calm through a full rush, • Honest, you say when something is off instead of sending it out, • Team first, you support another station after being asked Core Values • You handle fish with the care of someone serving family, and you cut a takeout guest's neta with the same care as a dine-in plate. You help a newer chef learn a portioning cut with patience rather than keeping the technique to yourself., • Be Reliable.Your station is prepped, stocked, and labeled after service starts, every shift, so the line never waits on you. You hold the same rice, fish, and timing consistency from the first ticket to the last., • Blowing Minds.Warm rice for contrast, precise fish placement, tight rolls, and clean sashimi cuts on every piece. A plate that looks off never leaves your hands, and an inconsistent piece never goes into a takeout box., • Make It Happen.When neta runs low or the station gets buried, you break fish down faster, sequence the work, and pull in support after quality slips. You communicate with the kitchen manager instead of letting tickets stall., • No Drama.You stay calm and focused when the roll station is slammed or takeout orders stack up, keeping the area clean and the team steady. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust.You flag fish that is past its window, a labeling error, or a timing problem to the kitchen manager immediately instead of sending it out. You follow the recipe and the process rather than improvising to save time. This May Not Be the Right Fit If • You think the job is just assembling nigiri, drizzling sauce, or making rolls, • You do not want to own prep, station readiness, and labeling after service, • You see prep and takeout as grunt work and only care about being on the line, • You think deviating from a recipe or a process is acceptable or okay, • Your portioning, presentation, or freshness slips once the rush starts, • You get buried when sashimi and rolls fire at once, • You bring negativity, gossip, or dark energy into the kitchen, • You don’t take hygiene and food safety standards seriously Compensation & Benefits • $19 to $25 per hour, depending on experience and skill level, determined by a skill assessment and a speed assessment, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Line Cook Location: Coconut Grove, FL Employment Type: Full-Time (30-40 hours) About OMAKAI OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit. We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants. We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do. Position Overview We are looking for a Line Cook to join our kitchen and learn the foundation station. No previous kitchen experience is required and we will train you, so this is a strong first step for someone who wants a career in a sushi kitchen. Japanese restaurant experience is a plus but not required. This seat owns four things: sushi rice, appetizers, desserts, and takeout assembly. You cook and hold rice to standard for every service, execute all hot and cold appetizers and desserts on time, and pack takeout orders accurately in coordination with the rest of the line and the hostess stand. It is the foundation of everything the kitchen sends out, which is why rice quality, timing, and takeout accuracy matter as much here as they do at any station. Line Cooks at OMAKAI have a direct path to our sushi chef positions. We are looking for someone who is hungry to learn, reliable, genuinely kind, and brings high standards to the station. Responsibilities Rice • Wash, portion, cook, and season sushi rice to OMAKAI standards for every service, • Monitor temperature, texture, and quality throughout the shift so rice is consistent from the first ticket to the last, • Deliver warm, properly seasoned rice on every batch, • Start the next batch early when rice runs short mid-service rather than letting the line run dry, • Tell the kitchen manager when a batch is not up to standard instead of using it anyway Appetizers • Prepare and execute all hot and cold appetizer items to standard, • Maintain prep levels throughout service so the station never runs short, • Time appetizers to the flow of each table's experience, • Check every plate after it leaves the station and pull anything that falls below standard Desserts • Prepare and plate all dessert items to standard, • Have desserts prepped and stocked ahead of service, • Hold quality and presentation throughout the shift, • Keep dessert components labeled, dated, and rotated Takeout Assembly • Assemble and pack all takeout orders accurately and efficiently, • Coordinate with the builder and hostess seats so every handoff to a guest or delivery driver is timely and complete, • Check each order against the ticket after it is sealed, • Pack orders neatly so food arrives the way it left the kitchen, • Keep the station clean and the tickets moving when takeout orders stack up Every Shift • Follow our recipe books and standard operating procedures exactly, on every item, every shift, • Complete opening, running, and closing side work, including cleaning your station at the end of each meal period and storing food properly, • Minimize waste of food and kitchen supplies, • Support inventory and ordering accuracy, including checking that deliveries match what was ordered, • Handle food safely and follow all company, federal, state, and local health and safety requirements, • Support teammates and other stations, including the dishwasher, without being asked Qualifications • No previous kitchen experience required, we will train you, • SafeServe, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate, • Able to learn and memorize the recipes and menu items for this station in detail, including ingredients, preparation, and presentation, • Comfortable following a recipe and a process exactly, every time, • Able to maintain both quality and speed through a rush, • Communicates well with teammates and management, especially during a rush, • Available for nights and weekends, • Reliable transportation to and from the restaurant, • Must be legally authorized to work in the United States Working Conditions • Indoor kitchen environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products, • Candidates with food allergies must inform management during the application process, • Noise levels vary depending on how busy the restaurant is, • The kitchen is an enclosed space with a single dispatch window looking out over the dining floor, • Standing for long periods, with some bending and kneeling to reach items such as plates, knives, sauces, and dry goods, • Work around hot equipment, knives, and raw seafood, including cold and wet product, • Moderate lifting, up to 50 pounds, • Maneuvering between tabletops, kitchen equipment, and corners Characteristics We Value • Hungry to learn, and you take feedback as a way to get better, • Reliable, and your station is prepped and ready after service starts, • Consistent, with rice, plating, and packing that hold up ticket after ticket, • Organized, and you keep the foundation station calm when apps, desserts, and takeout all hit at once, • Detail-oriented, and you check an order against the ticket after it is sealed, • Genuinely kind, and you support a teammate or the dishwasher without being asked, • Honest, and you say when something is off instead of sending it out, • Team first, and you understand that what leaves your station shapes every guest's experience Core Values • You understand that rice, appetizers, and packing shape every guest's experience. You support the dishwasher or a teammate without being asked., • Be Reliable. You cook and hold sushi rice to standard all shift, and you prep appetizers and desserts after service., • Blowing Minds. You deliver warm, properly seasoned rice on every batch, plate appetizers and desserts to standard, and pack takeout orders accurately and neatly., • Make It Happen. When rice or a prep item runs short mid-service, you start the next batch early and coordinate with the line rather than letting the station run dry., • No Drama. You stay cool, calm, and organized even when appetizers, desserts, and takeout all hit at once. Gossip has no place at OMAKAI, and the best idea wins no matter who it comes from., • Build Trust. You tell the kitchen manager when a rice batch or a prep item is not up to standard instead of using it anyway. This May Not Be the Right Fit If • You think this is just basic prep and does not affect the rest of the kitchen, • You treat rice, appetizers, and packing as unimportant, • You are not driven to hit consistency or timing, • You do not want to own station readiness after service starts, • You would use a batch or a prep item that is not up to standard rather than flag it, • You bring negativity, gossip, or dark energy into the kitchen Compensation & Benefits • $18 to $19 per hour, depending on experience, • A direct path to our sushi chef positions, • 50% meal discount while working, • 25% meal discount when dining with us as a guest on your own time, • Medical insurance reimbursement, • Free parking, • Flexible scheduling, • A dedicated onboarding and training program Equal Opportunity Employer OMAKAI is an equal opportunity employer. This employer must notify all applicants of their rights under federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Rate: $53/hr 1099/Corp-to-Corp or $49/hr-W2 JOB LENGTH: 9 Months One of Infonet's premier clients has an opening for a Product Data Analyst. (970) TERMS: Contract SCOPE OF WORK • Collect, clean, transform, and analyze data from multiple structured and semi-structured sources, • Design, build, and maintain ETL pipelines that ingest data from databases, APIs, flat files, and other sources, • Write and optimize SQL queries to support analytics, reporting, and operational needs, • Develop and maintain Python scripts for data processing, automation, and validation, • Operate within Linux/Unix environments to manage scripts, review logs, schedule jobs, and troubleshoot issues, • Perform data quality checks and resolve data integrity issues, • Produce recurring reports and perform ad hoc analyses to support business and technical stakeholders, • Collaborate with engineering, IT, and business teams to resolve data availability or performance issues, • Document data sources, pipelines, scripts, and operational processes, • Contribute to improving data processes, automation, and best practices REQUIRED SKILLS / EXPERIENCE • 3–5 years of professional experience in a data analyst or similar technical role, • Strong proficiency in Python for data analysis, scripting, and automation, • Solid experience with SQL, including complex queries, joins, aggregations, and performance considerations, • Hands-on experience designing and maintaining ETL workflows from multiple data sources, • Comfortable working in Linux/Unix operating systems, including command-line usage and basic system troubleshooting, • Experience with scripting (Python, Bash, or shell scripting), • Linux and Windows operating systems, • Basic networking concepts such as IP addressing, DNS, ports, and connectivity troubleshooting PREFERRED EDUCATION • Bachelor’s degree in Data Analytics, Computer Science, Information Systems, or a related field, or equivalent professional experience TRAVEL REQUIREMENT • Yes – between downtown Miami and Miramar offices as needed for collaboration \nCompany Description Infonet is an Information Technology staffing firm based in South Florida. The company was founded over 20 years ago by IT Hiring Managers and Software/Hardware Engineers. What distinguishes Infonet is our passion to serve you. We take your job search seriously, not ourselves. Infonet is an Information Technology staffing firm based in South Florida. The company was founded over 20 years ago by IT Hiring Managers and Software/Hardware Engineers.\r\nWhat distinguishes Infonet is our passion to serve you. We take your job search seriously, not ourselves.

Job Description Job Title: Sales Consultant Location: Bomnin Automotive Reports To: General Sales Manager (GSM), Sales Managers, COO Job Status: Full-time, Exempt Department: Sales Job Summary: The Sales Consultant at Bomnin Automotive is a customer-focused professional responsible for assisting customers in selecting and purchasing vehicles that meet their needs. This role plays a critical part in achieving sales targets, delivering excellent customer service, and ensuring a positive buying experience for customers. Key Responsibilities: Customer Interaction: • Greet and engage customers with a friendly and professional demeanor., • Identify customers' needs and preferences, and provide guidance on vehicle options., • Conduct vehicle presentations and test drives to showcase features and benefits., • Answer questions and address concerns to assist customers in making informed decisions., • Maintain a high level of product knowledge and stay updated on the latest vehicle models and features. Sales Process: • Guide customers through the sales process, including presenting pricing, financing options, and incentives., • Negotiate terms and conditions to reach a mutually beneficial agreement., • Prepare and review sales contracts, ensuring accuracy and compliance with legal requirements., • Collaborate with the finance and insurance team to assist customers in securing financing or lease agreements. Follow-Up and Relationship Building: • Follow up with customers post-sale to ensure their satisfaction and address any concerns., • Build and maintain lasting relationships with customers to encourage repeat business and referrals. Sales Targets: • Achieve monthly and annual sales targets and performance goals set by the GSM and COO. Documentation and Record Keeping: • Accurately complete all required paperwork and documentation related to sales transactions. Product Knowledge: • Stay informed about the features, specifications, and benefits of the vehicles in the dealership's inventory., • Participate in training and professional development programs to enhance product knowledge and sales skills. Compliance: • Adhere to dealership policies, sales processes, and legal requirements., • Maintain ethical and professional conduct at all times.

Be part of an Amazing Story \n \n Macy’s is more than just a store. We’re a story. One that’s captured the hearts and minds of America for more than 160 years. A story about innovations and traditions…about inspiring stores and irresistible products…about the excitement of the Macy’s 4th of July Fireworks, and the wonder of the Thanksgiving Day Parade. We’ve been part of memorable moments and milestones for countless customers and colleagues. Those stories are part of what makes this such a special place to work. \n \n Job Overview \n \n The Vendor Paid Specialist an exceptional colleague, affiliated with a brand specific vendor They utilize vendor product knowledge and superior selling skills to drive revenue for the vendor/brand. They create an enhanced shopping experience, deliver exceptional service and always make the customer the priority. The Vendor Paid Selling Specialist advocates for the customer and communicates customer opportunities to their store leadership team and vendor representatives. \n \n Full-time colleagues are typically scheduled to work 30 or more hours per week, while part-time colleagues are typically scheduled 12-24 hours per week. Hours are dependent on business needs and colleague availability. Information regarding hours per week needed for benefit eligibility purposes can be found here. \n \n What We Can Offer You \n \n Join a team where work is as rewarding as it is fun! We offer a dynamic, inclusive environment with competitive pay and benefits. Enjoy comprehensive health and wellness coverage and a 401(k) match to invest in your future. Prioritize your well-being with paid time off and eight paid holidays. Grow your career with continuous learning and leadership development. Plus, build community by joining one of our Colleague Resource Groups and make a difference through our volunteer opportunities. \n \n Some additional benefits we offer include: \n\n • Merchandise discounts\n, • Performance-based incentives\n, • Annual merit review\n, • Employee Assistance Program with mental health counseling and legal/financial advice\n\n \n Access the full menu of benefits offerings here. \n \n What You Will Do \n \n\n • \n Deliver a memorable customer experience \n • \n Drive vendor sales by consistently demonstrating exceptional selling skills \n • \n Partner with Customer Experience Manager to identify business driving opportunities to drive top line sales \n • \n Provide an exceptional customer experience by ensuring the customer is always the priority \n • \n Leverage product knowledge to increase sales by educating and assisting the customer in making the best choice \n • \n Convert customers into clients \n • \n Maintain high customer readiness standards: deliver a clean, neat and east-to-shop store environment. Ensure shortage prevention initiatives are executed \n • \n Perform other customer-facing, vendor specific duties as needed \n • \n Perform other duties as assigned \n • \n Regular, dependable attendance and punctuality \n • \n Foster an environment of acceptance and respect that strengthens relationships, and ensures authentic connections with colleagues, customers, and communities \n\n \n Who You Are \n \n\n • \n Candidates with a High School Diploma or equivalent are encouraged to apply \n • \n Minimum 1 year previous merchandising or retail experience \n • \n Ability to effectively communicate and present information to customers, peers and all levels of management \n • \n Basic math functions such as addition, subtraction, multiplication, and division and the ability to use a calculator \n • \n Self-starter \n • \n Able to work independently and as part of a team \n • \n Must have good time management skills \n • \n Ability to follow through on projects in a timely manner \n • \n Must be comfortable with the use of computers and frequent use of RF equipment \n • \n Flexible with scheduling and available to work retail hours, which may include day, evening, weekends, and/or holidays \n\n \n Essential Physical Requirements You Will Perform \n \n\n • \n This position involves constant moving. Involves standing for at least two consecutive hours \n • \n May occasionally be required to stoop, kneel, crouch, and climb ladders \n • \n May have to reach above eye level \n • \n Involves close vision, color vision, depth perception, focus adjustment \n • \n Involves lifting/moving at least 30lbs. \n\n \n About Us \n \n This is a great time to join Macy’s! Whether you’re helping a customer find the perfect gift, streamlining operations in one of our distribution centers, enhancing our online shopping experience, buying in-style and on-trend merchandise to outfit our customers, or designing a balloon for the Thanksgiving Day Parade, we offer unique opportunities to be part of some of the most memorable moments in people’s lives. \n \n Join us and help write the next chapter in our story - Apply Today! \n \n \n This job description is not all-inclusive and may not apply to colleagues covered by a collective bargaining agreement. Macy's Inc. reserves the right to amend this job description at any time. Macy's Inc. is an Equal Opportunity Employer, committed to an inclusive work environment. \n \n \n STORES00 \n This position may be eligible for performance-based incentives/bonuses. Benefits include 401k, medical/vision/dental/life/disability insurance options, PTO accruals, Holidays, and more. Eligibility requirements may apply based on location, job level, classification, and length of employment. Additional benefit details are available at macysJOBS.com.

Canals builds software for wholesale distributors, helping them operate more efficiently through automation and AI. Our customers are the companies responsible for moving the materials that power the real economy; electrical supplies, plumbing products, roofing materials, HVAC equipment, and more. Every day, thousands of people rely on Canals to help process orders, manage purchasing, handle accounts payable, and streamline critical business workflows. We're a profitable, rapidly growing company with a team of roughly 100 people distributed across North and South America. We care deeply about building great products, hiring exceptional people, and creating an environment where talented individuals can do the best work of their careers. The Opportunity Our legal function is a competitive advantage—not a bottleneck—and we’re looking for someone who lives that philosophy. As our first AGC, you’ll be the second lawyer in the building. You’ll own our commercial contracts function end-to-end, handle a wide range of legal matters across the business, and build the processes and playbooks that let us scale without slowing down. You’ll advise every vertical within the business, translating legal risk and business opportunity into plain, approachable language. As the General Counsel's principal legal partner, you will receive broad exposure to commercial, corporate, employment, compliance, and strategic legal matters, creating an exceptional opportunity to develop the skills and judgment necessary to become a future General Counsel. This is not a role for someone who needs clear swim lanes. You’ll draft complex enterprise agreements in the morning and help a non-lawyer understand a data processing addendum in the afternoon. You’ll be comfortable saying “good enough to sign” when that’s the right call, and “we need to push back here” when it isn’t. Perfection should rarely be the enemy of good enough, but your attention to detail must never waiver. What You’ll Own Draft, negotiate, and close enterprise SaaS/AI agreements, including relevant addenda and schedules (think DPAs) Build and maintain contract templates and a negotiation playbook that empowers the sales team to move deals faster Triage inbound redlines efficiently and establish contract review SLAs Own day-to-day privacy compliance and data governance strategy Manage vendor and partner agreements, including software licenses and professional services contracts Serve as the embedded legal partner for Sales & Marketing, Product, Engineering and Finance Identify legal risks early in the product development cycle and advise on mitigation without killing velocity Build and refine the legal ops infrastructure, including contract management tooling and intake processes Help to identify when to use outside counsel, and manage those relationships Qualifications JD from an accredited law school, and an active state bar membership in good standing 4-8 years of experience, including at least 2-3 years at an Am Law 100 law firm in the transactional/commercial practice area Deep expertise in commercial contract drafting and negotiation—you’ve handled complex deals and know where the real risk lives Demonstrated ability to work independently, prioritize competing demands, and make judgment calls without hand-holding Clear, direct communicator—you write and speak in plain language Preferred In-house experience at a high-growth tech company (Series A-C) Familiarity with SaaS/AI business models, cloud infrastructure agreements, and API/platform contracts Experience with federal, state and international data privacy frameworks and standard DPA negotiations Experience building in-house data privacy compliance frameworks Exposure to equity compensation, venture financing documentation, or M&A (even in a supporting role) What Makes Someone Thrive Here Default to “here’s how we get this done” vs. "here's why we can’t” Energized by ambiguity, not paralyzed by it—you can build the framework while also shipping the deal Know when to go deep and when to go fast Take ownership seriously and proactively—if something falls through the cracks, you notice and fix it Can earn trust quickly with stakeholders who have little patience for slow legal processes We're building software that solves real problems for an industry that keeps the world running. Our customers rely on our platform every day to operate their businesses. We've found strong product-market fit and continue to grow quickly, creating opportunities for people who want to have a meaningful impact on the trajectory of a company. We believe great people build great companies. That's why we invest heavily in hiring, development, and creating an environment where talented individuals can do the best work of their careers. You'll work alongside ambitious, thoughtful teammates who care deeply about what they do, challenge each other directly, and have a lot of fun along the way. We value ownership, transparency, and continuous improvement. Good ideas can come from anywhere, and people are trusted to make things happen. We're remote-first, flexible, and distributed across North and South America, bringing together talented people from a wide range of backgrounds and experiences. Canals.ai is an equal opportunity employer. In addition to EEO being the law, it is a policy that is fully consistent with our principles. All qualified applicants will receive consideration for employment without regard to status as a protected veteran or a qualified individual with a disability, or other protected status such as race, religion, color, national origin, sex, sexual orientation, gender identity, genetic information, pregnancy or age.

Job DescriptionBenefits: • Bonus based on performance, • Employee discounts, • Flexible schedule, • Opportunity for advancement Benefits/Perks • Careers Advancement Opportunities, • Flexible SchedulingJob Summary Burn Proof Gear is a Miami-based tactical accessories manufacturer looking for a detail-oriented Accounting / Admin Assistant to support our day-to-day accounting operations and serve as a central point of contact between departments. Responsibilities • Accounts Receivable & Sales Transactions, • Create and track customer invoices in QuickBooks Online; estimates as needed, • Review and verify sales transactions across multiple channels, • Organize, verify, and report on AR aging, • Investigate and resolve discrepancies between channel data and QBO records|, • Accounts Payable & Purchasing, • Coordinate and verify purchase transactions against external software and staff, • Process vendor payments and maintain AP aging, • Review and code employee expense reports, • General Accounting, • Support monthly reconciliations and month-end close, • Support journal entry preparation and posting, • Coordinate with external CPA on tax prep and year-end close, • Assist with additional tasks as the company grows, • Office & Administrative Support, • Serve as a point of contact between departments, including warehouse and operations, • Handle general office administration and day-to-day operational support, • Assist with vendor and staff communications as neededQualifications, • 1-2 years of bookkeeping, accounting, or office administration experience, • 1-2 years of recent QuickBooks Online experience required, • Tech-savvy and comfortable learning new tools quickly, • Organized, detail-oriented, and able to work independently, • Experience with ERP or MRP systems (e.g. Katana) a plus, • Experience in a product-based or e-commerce business a plus

Job Description Floor Manager We are looking for experinced manager Responsabilities: • Lead our team and also promote the business., • Organize catering service, special dinners and events., • Needs to be someone creative, with new ideas on how to increase the sales at the restaurant., • Manage all functions of our daily checklist and shift operations, • Drive excellence and standards with inventory, quality and safety, • Train, lead and develop our team to achieve excellence in guest experience and hospitality, • Handle payroll, scheduling and labor management, • Facility and equipment management Must Have: • At least 2 years of Management experience in a high-volume and fast paced environment, • Warm, caring and positive attitude that drives hospitality and inspires others to do so, • An attitude for learning, coaching and driving excellence at all levels, • Broad understanding of financial aspects of the business,, • Open, flexible availability, be able to work on holidays and weekends, • Well presented, • Hardworking, • Reliable, • Honest and trustworthy, • Create detailed reports on weekly, monthly and annual revenues and expenses, • Regularly review product quality and research new vendors, • Control operational costs and identify measures to cut waste, • Coordinate the operation of the restaurant during scheduled shifts, • Must be able to speak, hear, understand, read, and write the English and Spanish language., • Excellent knowledge of wine, spirits, and liquors and their proper service, with the ability to design pairings and cocktails to match food., • Respond efficiently and accurately to customer queries and complaints, • Be legally authorized to work in the United State, • Have manager food safety certification. If you think you are the right candidate send us your resume!