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Job Title: Food Safety Quality Assurance Coordinator Job Location: San Diego-USA-92102 Work Location Type: On-Site Salary Range: $18.32 - 27.83 per hour Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights. Join a team where quality and food safety are at the heart of everything we do. The Food Quality Assurance Coordinator is responsible for supporting and maintaining our Global Quality System (GQS), helping ensure compliance with customer requirements, FDA and USDA regulations, HACCP programs, and company food safety standards. Reporting to the Food Quality Assurance Manager, this role provides daily oversight of quality assurance activities, including inspections, audits, environmental monitoring, documentation review, employee training, and performance tracking. This is an excellent opportunity for a quality-focused professional who thrives in a fast-paced environment and enjoys collaborating with cross-functional teams to drive food safety excellence, continuous improvement, and regulatory compliance. Location: Near San Diego Airport • Maintain and initiate all recordkeeping and key performance indicators pertinent to the Quality Department and GQS to include, but not limited to Food Safety, Sanitation, Regulatory Agencies (County Health, State Health Dept. and FDA), internal customers (LHI) and airline customers, • Daily monitor of Good Manufacturing Practices (GMPs) for compliance, • Verify of coolers and freezer room temperature for compliance, • Perform environmental swabs and microbiological sampling, submittal to local laboratory for analysis, • Obtain Chef Table samples to verify compliance to specification, • Assist the Quality Manager in specific training and daily initiatives addressing quality, food safety, and sanitation issues to drive process improvements, • Conduct work station inspections to verify compliance (gold standard verification, specs, sanitizer, food temperatures, HACCP documentation, phf set-up), • Conduct portion control weight compliance to specifications, • Conduct inspection checks (dispatch, galley, non-bonded, bonded, equipment), • Verify Hazard Analysis and Critical Control Points (HACCP) logs and other documents are accurately completed on a daily basis, • Create charts, trending reports, training materials and visuals, • Maintain, monitor standards and train employees in compliance to the Regulated Garbage Standards to meet USDA requirements, • Supports the Jump-off (commissary) locations with oversight, • Train hourly employees as needed, • Perform other tasks as requested, • High School Diploma or equivalent, • Proficient in using computer and basic software such as Microsoft, create and maintain trending charts, SOP’s, use of calculator, weight scales, and thermometers, metal detector, ATP testing equipment, mechanical food portioning and processing equipment., • Previous food industry and quality assurance experience a plus, • Ability to work in cold environment (<40*F), • Ability to work with minimum to no supervision, act in liaison of the Supervisor, self-starter, and problem solver., • Ability to lift/push a minimum of 25 lbs., • Strong mathematical, analytical, verbal, written, interpersonal and organizational skills, • Ability to work in fast paced environment with large groups, • Must be flexible to work weekends/holidays SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

We are looking for a reliable and experienced Cabin Cleaner to ensure the cleanliness and sanitation of aircraft interiors between flights. This role is critical to maintaining a safe, comfortable, and welcoming environment for passengers and crew. Duties include cleaning and restocking cabin areas, removing trash, and following strict aviation safety and security protocols. Benefit Information: ABM offers a comprehensive benefits package. For information about ABM’s benefits, visit | A good job for someone just entering the workforce or returning to the workforce with limited experience and education. ABM is a military and veteran friendly employer, veterans and candidates with military experience encouraged to apply. Pay Rate is $19.50-19.50 The pay listed is the hourly range or the hourly rate for this position. A specific offer will vary based on applicant’s experience, skills, abilities, geographic location, and alignment with market data. • Clean and sanitize aircraft cabins, including seats, tray tables, overhead bins, and lavatories, • Vacuum carpets and wipe down hard surfaces, • Remove trash and debris from seat pockets and floors, • Restock supplies such as paper products, soap, and seat pocket items, • Follow all airline and TSA safety/security procedures, • Report any maintenance or safety concerns to the supervisor, • Work efficiently within tight turnaround times between flights Required: • Must be 18 years of age or older, • No experience required and on the job training provided, • Must be able to communicate with basic English language, • No high school diploma, GED or college degree required Preferred Qualifications:, • 1 year of similar work experience, • Previous aviation, aircraft appearance, or cleaning experience preferred. About Us ABM (NYSE: ABM) is one of the world’s largest providers of facility services and solutions. A driving force for a cleaner, healthier, and more sustainable world, ABM provides essential services and forward-looking performance solutions that improve the spaces and places that matter most. From curbside to rooftop, ABM’s comprehensive services include janitorial, engineering, parking, electrical and lighting, energy and electric vehicle charging infrastructure, HVAC and mechanical, landscape and turf, and mission critical solutions. ABM serves a wide range of industries – from commercial office buildings to universities, airports, hospitals, data centers, manufacturing plants and distribution centers, entertainment venues and more. Founded in 1909, ABM serves over 20,000 clients, with annualized revenue approaching $8 billion and more than 100,000 team members in 350+ offices throughout the United States, United Kingdom, Republic of Ireland, and other international locations. For more information, visit http://www.abm.com. ABM is proud to be an Equal Opportunity Employer qualified applicants without regard race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran or any other protected factor under federal, state, or local law. ABM is committed to working with and providing reasonable accommodation to individuals with disabilities. If you have a disability and need assistance in completing the employment application, please call 888-328-8606. We will provide you with assistance and make a determination on your request for reasonable accommodation on a case-by-case basis. ABM participates in the U.S. Department of Homeland Security E-Verify program. E-Verify is an internet-based system used to electronically confirm employment eligibility. ABM is a military-friendly company proudly employing thousands of men and women who have served in the U.S. military. With ABM, you’ll have access to a world-class training program and ample opportunities to use the skills you developed while serving our country. Whether you’re looking for a frontline or professional position, you can find post-military career opportunities across ABM. ABM directs all applicants to apply at http://www.abm.com/ ABM does not accept unsolicited resumes.

Job Description APPLY ONLINE AT WWW.AZTECSHOPS.COM\EMPLOYMENT COMPENSATION & BENEFITS: Pay Rate: $23.00–$25.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers eligible full-time hourly employees a competitive benefits package that includes 80% employer-paid medical coverage for the employee and their qualified dependents, 90% employer-paid dental coverage for the employee and their qualified dependents, employer-paid life/AD&D insurance, an employer-funded defined benefit pension plan, vacation and 12 days of sick leave annually, paid holidays, up to $5,000 annually in tuition reimbursement, voluntary 403(b) matching and 457 retirement savings plans non matching, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: Supervises a staff of dishwashers. Assumes dishwashing responsibilities for all Back of House (BOH) areas. Responsible for all aspects of daily cleaning in the kitchens and catering events. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include washing dishes, taking out trash, deep cleaning equipment in the kitchens and other food and beverage areas, cleaning of walk-in areas and floors and other duties as assigned, interviewing, hiring, training employees and inventory. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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. • Ensuring all ware washing equipment is in working order, • Maintaining cleanliness in all back of the house areas including kitchens and walk-ins, • Help with delivery of food for banquet events and breakdown stations for the conclusion of events, • Driving and maintaining the kitchen recycling program, • Guides stewarding activities so as to provide for smooth, efficient, cost-effective operation of stewarding operation to include labor management, supervision of all aspects of work performed, inventory control, • Communicates daily with Chef and Catering Operations Manager to obtain/provide information regarding current status of daily activities/functions and upcoming events, • Maintains control over food and beverage porcelain, glass, silver, cookware, and service equipment inventories, • Prepares department storeroom/purchase requisitions, ensures that operational cost is kept within forecasted budgetary guidelines, • Reviews daily payroll report, maintaining labor cost within established budgetary limits, • Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health., • Other duties as assigned. Minimum Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; equivalent level of education and experience. At least two years as a Food & Beverage Supervisory experience required. Stewarding or kitchen related experience strongly preferred. Must possess basic computer skills. Knowledge of health codes as they apply to food preparation. Strong knowledge of soaps, chemicals, sanitation techniques and ware washing procedures. Ability to train staff in all specific areas of stewarding. Food Handler’s certificate from the County of San Diego is preferred. This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver’s license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Second language in Spanish is helpful but not required. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to apply basic math concepts; calculating figures and amounts such as discounts, portions, percentages, and volume. REASONING ABILITY: Requires the ability to carry out general written or oral instructions. Must be able to multitask, prioritize work and pay attention to detail. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to lift up to 50 lbs unassisted on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 100lbs assisted. Must be able to bend, stoop, squat and stretch to fulfill cleaning/inspection tasks. Requires grasping, writing, standing, sitting, walking/moving, repetitive motions, bending and climbing. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a loud dish room area. Will be exposed to hot and cold water. There may be exposure to loud noises, food fumes, chemical fumes, or airborne particles. The employee typically works inside a kitchen environment and can be exposed to extreme heat or extreme cold. Will occasionally work near moving mechanical parts and may be exposed to humid and hot conditions as well as cleaning chemicals. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity. \nCompany Description WHY JOIN AZTEC SHOPS? One of the largest retail and hospitality service providers in San Diego, Aztec Shops Ltd. is nearing a century of recognized excellence in service to the San Diego State University community and beyond, including 34,000 enrolled students and more than 400,000 living alumni. Whether it is fulfilling career positions – all of which include generous health, dental, and retirement benefit plans – or seasonal student work, we offer our prospective team members a rewarding portfolio of opportunities. Apply today and grow with us! WHY JOIN AZTEC SHOPS? One of the largest retail and hospitality service providers in San Diego, Aztec Shops Ltd. is nearing a century of recognized excellence in service to the San Diego State University community and beyond, including 34,000 enrolled students and more than 400,000 living alumni. Whether it is fulfilling career positions – all of which include generous health, dental, and retirement benefit plans – or seasonal student work, we offer our prospective team members a rewarding portfolio of opportunities. Apply today and grow with us!

LOCATION Bahia Resort Hotel Since opening in 1953, the Bahia Resort Hotel has been a hospitality leader in San Diego. Tucked away on a fourteen-acre peninsula in Mission Bay, the 314-room resort is a beachside escape for experiencing the best of America’s Finest City. The Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Director of Housekeeping (“Director/a de Limpieza”) ensures that impeccable service and the highest standards of cleanliness are consistently offered to our guests. Responsible for the daily activities required for the successful operation of the Housekeeping department. PAY & PERKS • Compensation: $85,000 - $100,000 DOE**, • Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles. for each hired referral at any Evans Hotels property., • Discounted Hotel Rooms for you, family and friends., • Free Employee Parking and/or discounted MTS Pronto card., • Free Meals & Refreshments during working shifts., • Career advancement opportunities!, • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time., • Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES • Oversee and manage all housekeeping operations, ensuring the highest standards of cleanliness and guest satisfaction to adhere to our hotel cleanliness score., • Develop and implement cleaning schedules, procedures, and policies in accordance with hotel standards., • Provide ongoing training for new and existing staff on cleaning techniques, safety protocols and customer service skills., • Monitor and maintain inventory of cleaning supplies, equipment, and linens, ensuring proper stock levels and cost control., • Ensure compliance with health and safety regulations, including sanitation and safety protocols., • Handle any special guest requests related to housekeeping, such as VIP’s, additional amenities, room cleaning preferences, or extra linens., • Conduct regular inspections of guest rooms, public areas, and back-of-house areas to ensure cleanliness and maintenance standards are met., • Collaborate with other departments, such as Front Desk and Maintenance, to address guest needs and requests promptly., • Develop and manage housekeeping department budgets, controlling costs and optimizing labor efficiency., • Create and maintain staff schedules to ensure adequate coverage while remaining productive., • Handle guest feedback and resolve any housekeeping-related concerns or issues in a timely and professional manner., • Conduct daily meetings to discuss standard operating procedures, safety topics, and associate recognition., • Stay current with industry trends and best practices to improve housekeeping operations and guest satisfaction., • Implement and track department performance metrics, setting and achieving quality goals., • Recruit, train, coach, and mentor team members to maintain efficiency, productivity, and morale., • Address performance issues promptly and constructively, in accordance with HR and company policies., • Promote teamwork and employee engagement, ensuring alignment with company values and expectations., • Ensure staff adherence to hotel policies, procedures, and safety standards., • Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS • At least 3-5 years in a management role overseeing housekeeping teams in a hotel or resort setting., • A combination of experience, education, and/or training may be substituted for either requirement., • Experience running a shift, scheduling, performance management, problem-solving, running day-to-day operations, hospitality & customer service skills a plus., • Availability to work on weekends and holidays is required., • Bilingual English and Spanish required. Creole and/or French a plus., • Experienced in Microsoft Office Suite (Word, Excel, PowerPoint, Teams, Outlook)., • Strong business writing skills for drafting professional emails, reports, and presentations., • Must have an unexpired and valid driver's license with no recent violations., • Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges., • Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs., • The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

McDonald’s is seeking Crew Team Members to assist with daily restaurant operations including customer service, food preparation, and maintaining restaurant cleanliness. Crew Members may work in the front counter, drive-thru, or kitchen depending on shift needs. Responsibilities include taking customer orders, operating the register, preparing food items, assembling orders, working the drive-thru, handling payments, restocking supplies, cleaning tables and work areas, and maintaining food safety and sanitation standards. This position typically pays $13 to $17 per hour, with opportunities for overtime pay, holiday pay, overnight shift pay differential, and performance-based raises depending on location and experience. Crew Members are responsible for providing fast and friendly customer service, preparing food according to company standards, operating kitchen equipment such as grills and fryers, assembling food orders, maintaining cleanliness in the kitchen and dining area, restocking inventory, and working as part of a team to keep the restaurant running efficiently. Full-time and part-time employees may be eligible for benefits including flexible scheduling, employee meal discounts, paid time off for eligible employees, health insurance for full-time employees, tuition assistance programs, and opportunities for advancement into Shift Manager or Department Manager roles. Some locations may also offer employee referral bonuses and performance incentives.

RESTAURANT MANAGER — FOOD & BEVERAGE Porto Vista Hotel · Little Italy, San Diego JOB SUMMARY The Porto Vista Hotel in Little Italy, San Diego is seeking an experienced Restaurant Manager to take full ownership of all Food & Beverage operations, including our full-service restaurant, catering, and convention banquet functions. This role runs both sides of the pass. The right candidate has real culinary and back-of-house experience — they can walk a line during a rush, hold a plate to standard, talk menu costing with the Chef, and manage a kitchen team — in addition to leading front-of-house service and banquets. NOTE: This is not an entry-level or first-time Restaurant Manager position. Prior banquet leadership and hands-on kitchen/culinary experience are both required. CULINARY & KITCHEN OPERATIONS • Partner with the Chef on menu development, recipe costing, plate specs, and seasonal menu changes., • Understand and oversee back-of-house operations: line flow, station setup, prep par levels, expediting, and dish-up standards for both à la carte and banquet volume., • Own food quality assurance — taste, temperature, presentation, and consistency across restaurant, catering, and banquet service., • Enforce food safety, sanitation, and HACCP standards; lead the team through health department inspections., • Manage food cost through yield tracking, waste control, portion control, and purchasing discipline., • Support kitchen staffing: hiring, training, scheduling, and performance management of BOH team members alongside the Chef., • Step in operationally when needed — this is a hands-on floor and kitchen role, not a desk role. FINANCIAL & OPERATIONAL DUTIES • Achieve budgeted Food & Beverage revenue and maximize profitability., • Manage department labor and food costs; develop and maintain all cost control procedures., • Provide a detailed monthly forecast of revenue, food cost, and labor for each department., • Establish F&B inventory PARs with the Chef and Beverage Manager based on forecast and business levels., • Handle all F&B ordering, including completion of PO requisitions for all items purchased., • Conduct monthly inventories of all F&B items (kitchen goods, china, glass, silver, etc.)., • Complete weekly schedules and shift duties, holding budgeted labor cost while ensuring a consistent guest experience. BANQUETS & CATERING • Full command of convention and catering banquet execution: BEOs, timing, room set-up, pricing, meal guarantees, and dish-up standards., • Coordinate with Sales and the kitchen to deliver events on spec and on time. LEADERSHIP & GUEST EXPERIENCE • Own all staff training on service standards and service recovery; drive top-level service from every employee., • Manage all employee matters with Human Resources: timekeeping, new hire paperwork, annual reviews, disciplinary and termination procedures, and required documentation., • Attend weekly F&B and staff meetings; run departmental meetings to keep daily communication flowing between managers and line-level team., • Protect the hotel's reputation — train the team on problem resolution to minimize guest complaints., • Contribute to F&B marketing and promotions; solicit local business with promotional offerings., • Know the competition — conduct a competitive analysis every six months to evaluate the hotel's market position., • Participate in overall hotel maintenance and cleanliness; report equipment deficiencies., • Minimize Workers' Compensation claims by enforcing safety standards. QUALIFICATIONS (REQUIRED) • Minimum 3–5 years in a Restaurant Manager or F&B Manager role, hotel experience strongly preferred., • Demonstrated culinary and kitchen operations background — culinary school, prior Chef/Sous Chef/Kitchen Manager experience, or equivalent documented back-of-house leadership., • Proven banquet and catering leadership, including BEO execution., • Working command of food and labor cost control, forecasting, and inventory., • ServSafe Food Protection Manager Certification (Manager's Food Handler's Card)., • California RBS (Responsible Beverage Service) certification, or ability to obtain within 60 days., • Able to maintain RBS and TIPS certification compliance for all F&B staff., • Available to work nights, weekends, and holidays., • Team player with solid relationships across departments. Resumes without demonstrated kitchen or culinary experience will not be considered.

LOCATION Catamaran Resort Hotel & Spa The Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen. The Catamaran Resort Hotel and Spa is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Banquet Chef ("Chef de Banquetes") manages and operates banquet culinary operations while leading and directing its staff. This individual is responsible for the preparation and service of banquet menus ensuring that the highest level of quality is consistently achieved. PAY & PERKS • Compensation: $85,000 - $95,000 DOE**, • Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property., • Discounted Hotel Rooms for all employees and friends & family., • Free Employee Parking and/or discounted MTS Pronto Card., • Free Meals & Refreshments during working shifts., • Career advancements opportunities!, • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time., • Discounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more! ESSENTIAL DUTIES • Contributes to the overall organization and direction of all culinary operations., • Coordinates all administration, production and service of banquet functions from a culinary perspective., • Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike., • Attends all banquet meetings., • Produces all production lists for each event., • Works closely with the Executive Chef and Executive Sous Chef in developing, costing and implementing all banquet menus, as well as all other menus within the hotel., • Trains staff to ensure the highest level of quality on a consistent basis., • Ensures the kitchens are maintained at the highest level of sanitation as prescribed by the Health Department and the hotel standards., • Instructs all department personnel in established safety and emergency procedures., • Manages all culinary operations in the absence of the Executive Chef and Executive Sous Chef., • Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS • At least 2–4 years of progressive culinary leadership experience, preferably in high-volume banquet, upscale hotel, or resort environments., • A combination of experience, education, and/or training may be substituted for either requirement, • Previous similar position in a hotel, or similar business entity preferred., • Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations., • Availability to work on weekends and holidays is required., • Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook)., • Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense., • Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs., • The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

CHEF DE CUSINE - FLEURETTE Pay: $110,000.00 per year Job description: JOB DESCRIPTION Position: Chef de Cuisine Status: Exempt Reports to: Chef/Owner, General Manager Area of supervision: Fleurette Position Purpose The Chef de Cuisine is responsible for working closely with the Chef/Owner in supervising the day-to-day culinary operations of Fleurette. This includes, but is not limited to; observing, teaching, and inspiring culinary personnel to achieve optimal performance with exemplary food preparation and presentation; maintaining the organization and cleanliness of the facility; managing administrative logistics consisting of scheduling/staffing, ordering, prep lists, cleaning checklists, and cost control. This hands-on management position requires no less than 60+ hours of work per week. Holidays, days, nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. Duties and Responsibilities ▪ Acts with personal leadership qualities that include, integrity, honesty, respectfulness, and empathy ▪ Cultivates a work environment based upon hospitality and food service excellence ▪ Values and respects diversity and inclusion ▪ Encourages and solicits candid communication from the culinary staff ▪ Manages operating expenses with regards to food, linen, and kitchen labor costs ▪ Analyzes P&L reports regularly to ensure profitability of the restaurant ▪ Responsible for accurate inventory and ordering of restaurant food supplies ▪ Cultivates positive vendor relationships ▪ Monitors purchasing and receiving procedures for food products and kitchen supplies to ensure proper quantity, quality, and price for all purchases ▪ Responsible for purchasing, receiving, storing, and inventory procedures for food product within the facility ▪ Oversee staffing needs of the department, working closely with the hiring manager ▪ Writes weekly staffing schedules and monitors employee breaks to assure work coverage for maximum food execution efficiency with the use of minimum man hours and labor costs ▪ Conduct appropriate staff meetings and communicate pertinent information to staff ▪ Counsels, guides and instructs assigned personnel in the proper performance of their duties ▪ Performs and administers staff performance appraisals and corrective action, partnering with the Executive Sous Chef ▪ Provides suggestions and direction for menu development to the Chef/Owner ▪ Recognizes superior quality products, presentations, and flavor ▪ Inspects all freezers, refrigerators, line equipment, for cleanliness, organization, and correct temperatures ▪ Inspects all food products for proper rotation, usage of food, and shelf life expiration ▪ Responsible for the supervision of all culinary employees ▪ Ensure all culinary employees abide by Company policies and standards and practice proper hygiene ▪ Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps ▪ Oversees the maintenance and continued repair of the kitchen facility and protect company assets ▪ Promotes an environment and operating culture that is “surgically clean” and Health Department compliant at all times ▪ Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met ▪ Ensures that all legal requirements are consistently adhered to on the federal, state, and/or local laws pertaining to food safety and sanitation ▪ Manages receipt, tracking, and accuracy of invoices and provides updated information to the Executive Chef ▪ Assists General Manager with bi-weekly payroll for culinary staff ▪ Opens and closes the restaurant ▪ Compliance with company’s employee handbook and brand training manual Knowledge, Skills, and Attributes ▪ Must have strong demonstrated background in culinary fundamentals that can be applied to current food trends ▪ Must have high standards with regards to culinary and service delivery ▪ Must possess effective communication skills with high command of the English language, oral and written ▪ Must have excellent time management skills and high organizational skills ▪ Must be a leader and motivator of staff ▪ Must possess effective coaching, counseling, and training skills ▪ Must have ability to perform job functions with attention to detail, speed, and accuracy ▪ Must be self-motivated with high energy level ▪ Must demonstrate aligned words and actions ▪ Holds self and others accountable ▪ Must be adaptable to change and motivate others to embrace it ▪ Must have basic knowledge of arithmetic ▪ Must practice excellent personal hygiene and consistently display a professional and sophisticated presence ▪ Must have the ability to input data and access information on the computer ▪ Must have working knowledge of Microsoft Office ▪ Must be able to read, write, and understand the English language ▪ Must be able to exercise confidentiality and discretion Qualifications ▪ Minimum education level: High School diploma or GED required; B.S. or B.A. degree from an accredited university in hotel management, food and beverage operations, culinary arts or related discipline preferred ▪ Work requires 5 years of high volume, full service commercial kitchen experience, including 2 years as a Sous Chef or managerial role ▪ Experience in menu development preferred ▪ Bilingual (English – Spanish) communication ability preferred ▪ Must possess current Servsafe (manager) handler certificate ▪ Reliable transportation and ability to arrive to work on time ▪ Ability to work a flexible schedule including days, nights, weekends, and holidays Benefits: • Food provided, • Health insurance, • Paid time off, • Relocation assistance Work Location: In person

LOCATION The Lodge at Torrey Pines Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service. The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Executive Steward ("Gerente de Stewarding") provides leadership and oversight of all stewarding, sanitation, and back-of-house cleanliness operations within the hotel’s Food & Beverage areas. This position ensures the highest standards of cleanliness, food safety, sanitation, and regulatory compliance across kitchens, restaurants, bars, banquet facilities, and related service areas. As the leader of the Stewarding operation, the Executive Steward develops and leads a knowledgeable, well-trained team, maintains inspection readiness, proactively addresses sanitation and safety concerns, and partners closely with Culinary and Food & Beverage leadership to ensure operations consistently meet AAA Five Diamond and hotel standards. PAY & PERKS • Compensation: $90,000 - $100,000 DOE**, • Discounted Hotel Rooms for you, family and friends., • Free Employee Parking and/or discounted MTS Pronto card., • Free Meals & Refreshments during working shifts., • Career advancement opportunities!, • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time., • Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES • Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike., • Ensures the kitchens, related equipment, and surrounding areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department, EcoSure, and hotel standards., • Works collaboratively with the Executive Chef, Director of Food & Beverage, Banquet leadership, and other department leaders to support daily operations and banquet events, ensuring appropriate staffing, equipment, sanitation, and service standards are consistently met., • Coordinates all administrative activities of the department, including schedules, daily payroll maintenance, performance evaluations, sanitation record keeping, orientation, pest control, supervision, and staffing., • Attends all applicable departmental and operational meetings, including BEO, Staff, Safety, and HR-related meetings., • Participates in the preparation of operating and capital budgets and forecasts and manages departmental operations in accordance with established financial targets., • Requisitions and controls cleaning supplies in accordance with established financial targets., • Controls and inventories chinaware, glassware, flatware, and hollowware and ensures proper techniques are used in their distribution and storage to minimize breakage and damage., • Partners with the Culinary and Banquet teams to ensure proper techniques are used in the distribution and transportation of prepared food and equipment for events, including transportation to Evans Garage., • Instructs all Stewarding personnel in established safety and emergency procedures., • Establishes and implements training programs to ensure departmental standards are consistently met or exceeded., • Address performance issues promptly and constructively, in accordance with HR and company policies., • Recruit, train, coach, and mentor team members, ensuring a high-performing, service-oriented culture., • Promote teamwork and employee engagement, ensuring alignment with company values and expectations., • Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS • At least 4 years of progressive stewarding leadership experience and/or training, preferably in high-volume banquet, hotel, or resort environments., • A combination of experience, education, and/or training may be substituted for either requirement., • Previous similar position in a hotel, or similar business entity preferred., • Experience running a shift, scheduling, performance management, problem-solving, running day-to-day operations, hospitality & customer service skills., • Availability to work on weekends and holidays is required., • Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense., • RBS certification required., • Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges., • Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs., • The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

Job Description Attic Projects LLC is No. 104 on the 2025 Qualified Remodeler Top 500 list.#98 (of 200) Home Improvement ProfessionalsWe train you!Join our team and build your career, whether you're just starting out or bringing years of expertise to the table. Why Choose Attic Projects? At Attic Projects, we are the leaders in our niche market and are experiencing rapid growth in San Diego, Orange County, North & South Seattle and Dallas Texas. As an owner-led company, we prioritize a highly collaborative team to deliver unparalleled solutions to our customers. With our comprehensive training and support, we provide technicians with the opportunity to excel in their careers and achieve remarkable personal and professional growth. Every member of our team is unique and amazing, and together they create a rewarding place to work. We offer limitless possibilities for learning and development, allowing you to expand your skills and reach your full potential. Apply now to become part of our team and immerse yourself in a world of extraordinary opportunities! Attic Projects is so passionate about our business and aims to provide the best customer service and employee support, that we have created our own proprietary AI software to track jobs, hours, earning potential and training! Ranked year after year on INC5000 and Top500 Remodelers lists! Role and Responsibilities As an Attic and Crawl Space Technician, you will be responsible for installing insulation, conducting rodent proofing and sanitation, performing mold remediation, and assisting with sheetrock/drywall installation and repair. Additionally, you will be expected to handle any other tasks or work that is needed within the project to ensure its successful completion. Training can be from 5-14 days, depending on your prior experience. Continued training is provided on new OSHA requirements, processes, equipment or materials. A Sample Day (but not limited to): • Start the day at 6am for department safety meetings (time varies by seasons, from Oct. to May it could be 6:45am), • Load trucks and prepare materials based on job scope of work, • Review jobs for the day with crew leads, • Perform the assigned job at the work site (usually 1 site per day, 7-10+ hours depending on scope of work), • Return to the office after completing the job, unload and clean up trucks Qualifications You will be successful if you… • Are 21 years +, • Exhibits regular attendance and punctuality, • Have the ability to lift heavy objects (up to 50 lbs) and crawl in small, tight spaces, • Have the ability to access through a 22"x30" opening of attic or crawl space, • Able to safely climb and descend or work from ladders, scaffolding or attic stairs, • Proficient in using staple guns, hammers, utility knives, power tools, industrial vacuums / blowers, • Able to properly use PPE such as respirators (1/2 or full face), 3M masks, protective eyewear, sound dampening headphones, utility gloves, tyvek suiting, knee pads, etc., • Have previous insulation/rodent control experience (strong plus), • Possesses communication and customer service skills to interact with customers, • Owns a valid driver's license with a good driving record within 5 years Perks and Benefits • Competitive pay rate ($26-29 hourly pay) with potential to earn bonuses; Bi-weekly paydays with direct deposit, • Balanced Workload: Busy (80%-110%) but properly scheduled to avoid exhaustion, • 2 weeks comprehensive training, • Company-issued uniform, tools, equipment and PPE, • Opportunities for advancement within the company, • Medical, dental, and vision insurance (after 90 days) with partial company contribution, • Gyms and regular fun team building activities, • 401(k) retirement plan (after 90 days) Interview Process • Initial Video Interview with Recruiter, • In-person interview with Operation Manager (Please bring a copy of your resume for this interview) Details Job Type: Full-time, on-site (not remote) Hourly Pay Range: $26-$29 (other exceptions may exist), varies based on experience level (entry level to expert). Pay may differ across locations Pay Structure: Bi-weekly paydays with direct deposit Attic Projects values diversity and we actively encourage women, minorities, and veterans to apply. #Veteranfriendly #Militaryencouraged Elevate your career with Attic Projects, where opportunities soar, success reflects! Applying for this position does not require you to meet every single expectation listed. At Attic Projects, we recognize that embracing diverse perspectives is crucial for fostering innovation and achieving success. Therefore, we are dedicated to creating a team that encompasses a wide range of backgrounds, experiences, and skills. Attic Projects is proud to be an equal opportunity workplace and is an affirmative action employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Job Description Loews Coronado Bay Resort offers careers at a secluded waterfront retreat near San Diego's top attractions and the Pacific Ocean. Team members create memorable guest experiences across a 15-acre peninsula with bay views, 440 rooms and suites, a spa, recreation, and 70,000 square feet of meeting space. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: • Competitive health & wellness benefits, retirement benefits, • Paid Sick Days, Vacation, Holidays & Paid Bereavement, • Training & Development opportunities, • Pet Insurance & Pet Bereavement, • Tuition Reimbursement, • Team Member Hotel Rates, discounts, & other perks, • Discounts on spa retail and services, • Complimentary meals in Team Member Café while working, • Complimentary parking, • Community volunteer opportunities, • Benefits are subject to eligibility and may vary by position What We're Looking For: A passionate and innovative Restaurant Chef who will bring artistry and precision to every plate. You'll be the driving force behind a kitchen that blends creativity with operational excellence, crafting menus that surprise and delight while ensuring flawless execution. This role is about more than cooking-it's about shaping memorable dining experiences that reflect Loews' commitment to quality and sophistication. Who You Are: Culinary Visionary: You see food as an art form and thrive on creating dishes that inspire and impress Operational Leader: You balance creativity with structure, ensuring the kitchen runs like a well-oiled machine Trend Enthusiast: You stay ahead of culinary trends, bringing fresh ideas and global flavors to the table Mentor and Motivator: You lead with confidence, fostering a culture of learning, teamwork, and excellence Calm Under Pressure: You excel in fast-paced environments, delivering consistency even during peak service Veterans and military spouses are encouraged to apply What You'll Do: Menu Innovation: Design and develop seasonal menus and specials that elevate the dining experience and align with the restaurant's concept Kitchen Leadership: Oversee daily operations, guiding a talented team of chefs and cooks to deliver exceptional quality and presentation Food Safety & Standards: Champion best practices in sanitation and compliance, ensuring every dish meets the highest standards Inventory & Cost Management: Optimize ingredient usage, control costs, and maintain stock levels to support smooth operations Team Development: Inspire and mentor your team through training and hands-on guidance, building a kitchen culture rooted in creativity and collaboration Guest Engagement: Interact with guests when appropriate, gathering feedback and ensuring every dining experience exceeds expectations Regular attendance in conformance with standards May be required to work varying schedules to reflect business needs Required to attend all mandatory training sessions and meetings Perform other duties as assigned Your Qualifications Include: College, Culinary degree or equivalent professional training Five to Six years' experience in quality food production, in an upscale hotel or high end freestanding restaurant; Three plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant of similar caliber Who You'll Supervise: Restaurant Culinary Department Salary range for this position, based on experience, is $80,300.00 to $100,400.00. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job Description Chef Job Description Position Summary The Chef is responsible for the planning, preparation, and service of nutritious meals and snacks in a behavioral health treatment environment. This position plays an important role in supporting a safe, structured, and welcoming setting for patients and staff by ensuring that all food service operations meet standards for quality, cleanliness, safety, and dietary appropriateness. The Chef ensures that all food service operations are conducted in accordance with applicable California Department of Health Care Services regulations, Community Care Licensing standards, food safety requirements, and company policies and procedures. Essential Duties and Responsibilities • Prepare and serve meals and snacks in accordance with approved menus, dietary guidelines, and facility schedules., • Ensure food preparation accommodates any prescribed diets, allergies, religious considerations, or other special nutritional needs., • Maintain clean, sanitary, and organized kitchen, dining, food storage, and preparation areas at all times., • Follow all food handling, labeling, storage, temperature control, and sanitation procedures in compliance with health and safety regulations., • Monitor food and kitchen supply inventory, rotate stock appropriately, and report low inventory or expired items., • Order food, kitchen supplies, and related materials as needed in coordination with approved purchasing processes., • Operate and maintain kitchen equipment safely and report any malfunctioning or unsafe equipment promptly., • Collaborate with facility leadership and clinical staff regarding dietary needs, meal planning, and any food-related patient care considerations., • Assist in maintaining overall facility cleanliness and infection control practices as needed., • Attend required trainings, staff meetings, and other organizational meetings as assigned., • Maintain confidentiality of patient and organizational information in accordance with HIPAA and company policy., • Perform other duties as assigned by supervisor or facility leadership. Qualifications Education and Certifications • High school diploma or equivalent required., • Culinary training, certification, or related coursework preferred., • Current Food Handler Card required. Experience • Previous experience in food preparation, kitchen operations, or institutional cooking preferred., • Experience working in healthcare, behavioral health, residential treatment, or hospitality environments preferred., • Minimum of one year of relevant work experience preferred. Knowledge, Skills, and Abilities • Knowledge of basic nutrition, food safety, sanitation, and infection control practices., • Ability to prepare meals for multiple individuals in a timely and efficient manner., • Ability to follow menus, portion guidelines, and special dietary instructions., • Strong organizational skills and attention to cleanliness and detail., • Ability to maintain professionalism, appropriate boundaries, and respect when interacting with patients., • Ability to work cooperatively with facility staff and support a team-based environment. Physical Requirements • Ability to stand for extended periods., • Ability to lift and carry food, supplies, and equipment up to 50 pounds., • Ability to safely operate commercial kitchen equipment and perform repetitive kitchen tasks., • Ability to bend, reach, and move as needed to perform essential kitchen duties.

Job Description Job Description COMPENSATION & BENEFITS: Pay Rate: $34.00–$37.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers eligible full-time hourly employees a competitive benefits package that includes 80% employer-paid medical coverage for the employee and their qualified dependents, 90% employer-paid dental coverage for the employee and their qualified dependents, employer-paid life/AD&D insurance, an employer-funded defined benefit pension plan, vacation and 12 days of sick leave annually, paid holidays, up to $5,000 annually in tuition reimbursement, voluntary 403(b) matching and 457 retirement savings plans non matching, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: Manages 1 – 3 Sous Chefs and a total of 2 – 35 employees. Responsible for all aspects of daily production/preparation of food and residential dining. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include menu development, all kitchen product ordering, inventory, food production, interviewing, and training employees. Forecasting, planning, and computer applications; assigning and directing work; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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. Serve as the senior culinary leader in the Catering Chef's absence, ensuring continuity of kitchen operations and execution of all catering functions. Assist the Catering Chef in planning, organizing, and directing all culinary production for catered events while ensuring food quality, consistency, presentation, and service standards are maintained. Provide culinary input on catering menus and in the Catering Chef’s absence, design, prepare and execute a variety of catering events at a high level of service, including the Board of Director’s quarterly meetings. Lead daily kitchen stand-up meetings, as scheduled, to review production schedules, upcoming events, staffing assignments, operational priorities, and quality expectations. Supervise daily kitchen operations and culinary staff members to ensure all food preparation is completed accurately, efficiently, and on schedule for current and upcoming catered events. Execute and reinforce the Catering Chef's culinary vision by ensuring all recipes, preparation methods, plating standards, and presentation guidelines are consistently followed by kitchen staff. Direct and oversee the daily production of standard and specialty menu items while maintaining established food quality, portion control, production, and cost standards. Develop and test new menu items in collaboration with the Catering Chef, incorporating seasonal ingredients, current culinary trends, and client needs while supporting departmental profitability. Monitor daily production requirements by ensuring all necessary ingredients, supplies, and equipment are available. Communicate shortages, equipment issues, or operational concerns promptly to the Catering Chef and Kitchen Manager. Conduct quality assurance walkthroughs during catered events to verify food presentation, service execution, replenishment, and overall culinary standards. Serve as the primary culinary liaison for Front-of-House (FOH) leadership during assigned events to ensure seamless communication and successful event execution. Oversee end-of-day closing procedures, ensuring production for upcoming events is completed whenever possible, outstanding items are communicated to the Catering Chef, and all kitchen equipment—including the Rational oven—is properly cleaned and maintained. Maintain compliance with all food safety, sanitation, HACCP, inventory control, receiving, storage, and equipment maintenance standards. Ensure all health inspections and internal audits meet or exceed company expectations. Assist the Catering Chef with inventory management, purchasing, food cost controls, labor efficiency, and operational planning. Train, mentor, coach, and evaluate culinary staff, providing ongoing feedback and fostering a culture of teamwork, accountability, and continuous improvement. Assist in interviewing, onboarding, and developing full-time and part-time culinary staff. Resolve customer and operational issues promptly and professionally to ensure exceptional client satisfaction. Develop and maintain positive working relationships with clients, Front-of-House staff, vendors, university departments, faculty, staff, and other stakeholders. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is an associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution; a bachelor’s degree is preferred; and at least four years’ experience in high volume, multi-unit food service operations and at least two year’s supervisory experience in a high volume catering kitchen, or similar event driven operation; or equivalent combination of education and experience. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. ServSafe Certified and Management Food Handler Certificate preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write, and understand English. Spanish is helpful, but is not required. Requires following verbal and written instructions, guidelines, and objectives. Requires reading, comprehending, analyzing, and interpreting general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers, and the public. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures and create and interpret spreadsheets. Ability to properly cost menus and ensure costs align with overall financial goals of the department and the organization. REASONING ABILITY: Requires applying common-sense understanding to carry out general written or oral instructions. Must multi-task, prioritize work, and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to safely operate commercial food service equipment, including but not limited to slicers, mixers, knives, ovens, steamers, and other standard kitchen equipment, as well as basic office equipment such as computers, printers/copiers, and telephones. Must be able to lift, carry, push, and pull materials and equipment weighing up to 50 pounds. Must be able to stand and walk for extended periods and perform frequent bending, stooping, reaching, twisting, kneeling, and other physical movements required in a commercial kitchen environment. Specific visual abilities required for this job include close vision and color vision for food preparation and safety. Must be able to work in a fast-paced environment with exposure to varying temperatures, including hot cooking surfaces, steam, refrigeration, and freezer conditions. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description Job Description COMPENSATION & BENEFITS: Salary: $73,000-$77,000 annually. This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate’s experience, education, skills, internal alignment, and overall business needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers a comprehensive benefits package that includes a CalPERS defined-benefit retirement plan; a choice of CalPERS medical plans and dental coverage with significant employer contributions for employees and eligible dependents; and employer-paid basic life/AD&D and long-term disability insurance. Eligible employees may also qualify for lifetime medical benefits upon meeting applicable age and service requirements. Additional benefits include 24 days of vacation and 12 days of sick leave annually, paid holidays, up to $5,000 per year in tuition reimbursement, voluntary 403(b) and 457 retirement savings plans, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment. SUMMARY: Manages a team of lead cooks, line cooks, prep cooks, stewards, and full-time kitchen employees. Assumes kitchen leadership responsibilities in the absence of the Executive Sous Chef. Oversees all aspects of daily food production and preparation for the Concessions Department.Carries out supervisory responsibilities in accordance with organizational policies and applicable laws. Responsibilities include menu development, kitchen product ordering, inventory management, and food production. Assists with interviewing, hiring, and training employees, as well as budgeting, forecasting, and planning. Responsible for assigning and directing work, appraising performance, and providing recognition, coaching, and disciplinary action when needed. Addresses employee concerns and resolves operational issues in a timely manner. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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. Oversees the daily operations in the kitchen for the concessions department and other areas. Manages and develops all kitchen staff, including hiring, promotions, discipline, and terminations. Delegates assignments, and oversees training and performance management to ensure efficient and compliant operations. Directs and oversees kitchen operations, ensuring appropriate allocation of labor and resources, and making real-time operational decisions to meet business demands. Establishes, implements, and enforces operational policies, procedures, and standards to ensure consistency, quality, and compliance with organizational objectives. Develops and executes menus aligned with demand, market trends, and financial performance goals, with accountability for profitability and cost management. Exercises discretion and independent judgment in planning production, managing food costs, labor utilization, and inventory control to meet budgetary targets. Oversees food preparation and production through subordinate staff, ensuring adherence to quality standards rather than performing routine manual tasks as a primary duty. Evaluates operational performance and implements process improvements to enhance efficiency, service quality, and guest satisfaction. Resolves escalated customer issues and operational challenges using independent judgment and decision-making authority. Directs compliance efforts related to health, safety, sanitation, and regulatory requirements; ensures readiness for inspections and audits. Establishes and monitors internal controls for inventory, purchasing, and cost management, with authority to make adjustments based on business needs. Builds and maintains strategic relationships with internal and external stakeholders, including vendors and university partners, and negotiates terms as appropriate. Oversees payroll processes, including reviewing and approving timecards, scheduling staff in UKG, and managing tip distribution, ensuring accuracy, compliance with labor laws, and alignment with budget and operational needs. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state and local laws/regulations including but not limited to: employment, safety, health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: High School Diploma or General Education Development (GED) degree required, plus at least two years of managerial experience in a high-volume commercial kitchen, large-scale hotel, or sports/entertainment venue. A degree or certificate of completion from an accredited culinary school is preferred. At least two years of concessions production or comparable high-volume experience is required. Demonstrated experience managing staff, overseeing operations, scheduling, payroll, and day-to-day kitchen management is required. Strong interpersonal, leadership, organizational, and self-motivation skills required. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Valid Food Handler Certificate from the County of San Diego preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is occasionally required to sit. Frequently handle objects; key pad, papers and books. Employees are frequently required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision for food preparation. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job DescriptionDescription: Introduction: Seabreeze Management Company is a full-service property management firm with a diverse management portfolio of over 150,000 residential and commercial properties. Based in Aliso Viejo, California, Seabreeze has offered an unrivaled client experience to commercial common-interest developments and homeowners’ associations for over 30 years. With offices throughout California and Nevada, Seabreeze has expanded its mission to be a trusted advisor and collaborative partner with developments to build thriving associations through superior service and integrity. At Seabreeze, people are at the heart of what we do. Our philosophy, “Passion when combined with commitment, makes anyone unstoppable” is carried out by enthusiastic and customer-centric teams who serve the communities where we work and live. Summary: The Sous Chef is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications, and production schedules. He/she is also responsible for overseeing dining services associates in the preparation of meals, while meeting required safety, hygiene, and quality standards. The Sous Chef will be working closely with the Executive Chef and will provide support in the kitchen in the Executive Chef’s absence. Essential Duties and Responsibilities: To perform this position 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. • Ensure that residents and guests receive timely and high-quality food and service., • Fulfill management tasks for a well-functioning Dining Services department. This is to include but is not limited to: planning, ordering, recipe development, inventory, supervision, quality assurance, and reinforcement of management philosophies and procedures., • Supervise kitchen associates toward completion of their specific job responsibilities and assignments., • Supervise kitchen protocol to meet high levels of food quality., • Train associates as specified for kitchen positions., • Assist in the establishment and implementation of department policies and procedures., • Pull and review recipes to make sure all ingredients are there to complete meal production., • Write daily “prep” lists., • Prepare menu items in a timely manner as scheduled., • Keep workstations in a clean and sanitary condition., • Make sure there is a cleaning solution of quaternary sanitizer and water for towels., • Organize the HOA serving line for hot and cold food preparation during meal service., • Inform wait staff on how items are prepared, cooked, and served on a daily basis., • Expedite plating and service of meals being served in the HOA., • Prepare room service orders as needed., • Prepare associate's meals as needed, in accordance with property policy., • Clean all workstations and equipment immediately after use., • Store leftovers and unused food products by covering and dating items properly., • Supervise dishwasher in the preparation needed for that day or further needs for kitchen., • Check-in orders that may be delivered, as needed., • Monitor cleaning tasks, all side work, setup breakdown, and other kitchen duties as assigned., • Monitor the behavior, hygiene, and attitude of associates., • Knowledge of mechanical operation for all kitchen equipment and recognize equipment that is in need of repair., • Secure and lock walk-in coolers, and ice cream freezer and make sure all equipment is turned off., • Meet regularly with the Executive Chef regarding menus, service, procedures, policies, etc., • Follow all policies and procedures for the department and community., • Attend all mandatory meetings., • Comply with all federal, state, and local regulations for the department., • Attend all mandatory training and ongoing training as requested., • Know the safety goal(s) of the community; participate in and support the safety program regularly throughout the year; ensure to being knowledgeable in the use of the SDS books and Emergency Preparedness manual., • Ensure to being knowledgeable of the specific responsibilities in the event of an emergency., • Respond to associate requests in a timely and friendly manner. Requirements: Knowledge, Skills and Experience: • 2-5 years’ prior experience in food preparation in a full service restaurant and/or in an institutional setting., • Must have a valid San Diego County Food Handlers Card; administered on site., • Must have a valid ServSafe Certification within 60 days of hire., • Must have knowledge of proper dining room etiquette and food sanitation and safety., • Must demonstrate effective customer service skills., • Must be able to present information effectively to small groups, customers, clients and community associates., • Must be able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals., • Must have a desire to work with senior population., • Must be professional in attitude, demeanor and dress., • Good organizational skills and ability to work under pressure and meet deadlines. Minimum Education: High school diploma or equivalent required. Any equivalent combination of experience, education, and other qualifications may be considered. Language Skills: The individual must have strong written communication skills, and the ability to communicate effectively with employees and clients at all levels of the organization, both verbally and in writing. Availability: Varied working hours to include days, evenings, weekends, and holidays as needed. Subject to callback during emergency conditions (severe weather, evacuation, post-disaster, etc.) Work Environment: The Sous Chef works in a well-lighted, clean environment. S/he constantly interacts with other people, and may have to handle several responsibilities at once. The Association maintains a smoke-free environment in its offices, buildings, and Clubhouse complex. Seabreeze is proud to be an Equal Opportunity Employer that celebrates the diversity of our team. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other legally protected status. For individuals with disabilities who would like to request an accommodation such as an ASL interpreter, please contact Renee Lott at (949) 599-2139.

Bahia Resort Hotel, San Diego, CA Salary Range $19.00 Hourly. Experienced Position Type Full Time. Job Shift Day / Evening. Category Restaurant - Food Service - Non Supervisory. LOCATION Bahia Resort Hotel Since opening in 1953, the Bahia Resort Hotel has been a hospitality leader in San Diego. Tucked away on a fourteen-acre peninsula in Mission Bay, the 314-room resort is a beachside escape for experiencing the best of America's Finest City. The Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The In-Room Dining Server ("Mesero/a de Servicio a Cuartos") provides a courteous, timely, and professional in-room Food & Beverage delivery service. PAY & PERKS • Compensation: $19.00, • Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property., • Discounted Hotel Rooms for all employees and friends & family., • Free Employee Parking and/or discounted MTS Pronto Card., • Free Meals & Refreshments during working shifts., • Career advancements opportunities!, • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time., • Discounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more! ESSENTIAL DUTIES • Ensure all room service orders are delivered to guest rooms in a timely, accurate, and professional manner, while providing exceptional guest service., • Review each order for accuracy and completeness prior to delivery, demonstrating expert knowledge of the resort's food and beverage menus., • Complete assigned side work in a timely and thorough manner, including, but not limited to, setting up and maintaining lobby water stations, organizing and maintaining dry goods inventory for the F&B outlets department, and keeping work areas clean and organized., • Assist with food running and bussing duties in the hotel's signature restaurant, Dockside 1953, during periods between room service deliveries., • Maintain a clean, organized, and safe work environment in all assigned areas., • Communicate professionally and courteously with guests and team members, representing the resort's service standards at all times., • Follow all food safety, sanitation, and resort policies and procedures while handling and delivering food and beverages., • Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS • At least 6-12 months of relevant experience and/or training., • A combination of experience, education, and/or training may be substituted for either requirement., • Previous similar position in a hotel, or similar business entity preferred., • Availability to work on weekends and holidays is required., • Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense., • RBS certification required., • Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges., • Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs., • The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

General Purpose: Under the general supervision of the Children's Center Director, the Food Services Supervisor is responsible for the implementation of the nutritional program meeting the needs of all children enrolled in the program. This includes meal planning that meet established guidelines; ordering lunch, supplies and equipment from outside vendors; preparing breakfast and snacks; overseeing all meal delivery to classrooms; and ensuring appropriate maintenance, sanitation and safety standards within the work area. The SDSU Children's Center is NAEYC accredited and adheres to the NAEYC Code of Conduct. Primary Functions • Maintains knowledge of USDA Child and Adult Care Food Program (CACFP) requirements and ensures the Center is compliant with the regulations, • Creates menus, places orders, receives and prepares all foods in accordance with USDA Child and Adult Care Food Program guidelines, • Creates menus to meet USDA CACFP guidelines and individual dietary needs of children with allergies or specific medical requests from the child's physician, • Ensures accuracy of weights and measures for all food components served in accordance with USDA Child and Adult Care Food Program guidelines, including those produced by outside vendors, • Arranges substitute coverage for staff when necessary, including cooking as needed, • Conducts regular analysis of food costs and other CACFP costs to ensure maximum utilization of CACFP funding, • Prepares documents for reimbursement, provides to accounting for review, and enters meal data in CNIPS by the tenth of each month, • Maintains documentation of meal count data reimbursements in a secure location, • Reviews Menu Production Sheets monthly to ensure nutrition requirements are being met, • Makes recommendations for needed changes to supervisor to meet established guidelines as stipulated, • Conducts regular walk through of the kitchen area, inspecting all equipment and materials to ensure proper maintenance, appearance and sanitation according to established guidelines and procedures, • Ensures preparation of needed work orders or repair reports on proper forms with all pertinent information completed. Monitors the progress of requested work and priorities for work as required and reports to Children's Center Director all updated work priorities, • Makes recommendations to supervisor for improvements to facilities and equipment, • Works with staff to maintain a safe environment for children, staff and to report known safety problems to supervisor, • Assists in the development and implementation of a comprehensive package of promotional efforts for the Children's Center, • Assists in defining target markets, • Monitors and updates web page content relating to the food program to ensure it is compelling and accurate, • Makes suggestions for improvements to the overall Children's Center web page to ensure it is compelling and accurate, • Prepares written reports, as necessary, • Assists others in department with special tasks as assigned Administration • Meets all corporate and departmental deadlines and follows procedures, • Completes daily office tasks in a timely manner according to established guidelines, • Orders supplies and equipment as needed, • Maintains inventory system ensuring supplies are available to provide meal service to children enrolled in program, • Produces daily menu production record documenting each meal component for all meals served in accordance with USDA CACFP guidelines, • Reviews meal counts for accuracy as submitted by classroom staff, • Ensures timely completion of dishwashing to meet established sanitary standards, • Reviews and certifies all paperwork submitted by families as part of the Child and Adult Care Food Program (CACFP), • Ensures complete files are maintained for all children, families and staff according to CACFP guidelines, • Maintains tracking and follow up system to ensure all paperwork is received to meet requirements, • Conducts annual survey of food program and menu cycle and makes improvements as needed, • Reviews menu changes with service provider, • Ensures maintenance of accurate records for all transactions Minimum and Preferred Requirements Education: • High School Diploma required. Bachelor's degree and/or AA or AS (or equivalent) (preferably in Child Development, Nutrition, Health Education, or Health Science) preferred Experience: • One year working in Child and Family Development required, • Two years supervisory experience required. Experience supervising and working directly with college students preferred, • Two years of experience in menu planning and food preparation required, • One year working with the Child and Adult Care Food program (CACFP) preferred, • Proficient with Excel and Word software, • Must have experience in supporting families with nutrition needs License & Certifications: • Current certification for Food Service Manager Training required (within 30 days of hire and then renewed every 5 years), • Food Handler Training certification required (within 7 days of hire and renewed annually), • Valid CA driver's license with a clear driving record upon hire Trainings (within first 30 days): • Universal Health Precautions, Blood-borne Pathogens and infectious waste disposal, • Site safety and emergency procedures including fire and earthquake drills, • Anti-Harassment Training for Supervisors, • Workplace Violence Prevention, • Data Security & Privacy, • Gender Awareness Training, • Must professionally represent the Associated Students and San Diego State University at all times, • Must be able to successfully fulfill the Essential Duties of this job description and meet performance expectations, • Highly organized, confidential and reliable individual with keen written and verbal communication skills and the ability to work in a diverse, frequently changing population of students, faculty and staff, • Capable of maintaining positive working relationships with staff, University, customers and vendors, • Thorough knowledge of the most up-to-date nutritional standards for children, including portion sizes, • Keeps current of new issues and research in the field of early childhood nutrition, • Works in an independent manner without undue supervision, • Establishes mutual respect by showing an accepting attitude toward children, families, and co-workers, • Shares new ideas with supervisor, • Excellent interpersonal skills; ability to relate and communicate effectively with a diverse population of students, staff, faculty, colleagues and guests, • Must have strong communication skills (verbally and written) to communicate at a level appropriate to the duties of the position, • Ability to operate a computer, proficiency with Microsoft Office Suite (i.e. Word, Excel, PowerPoint) and Google (i.e. slides, sheets, docs) with the ability to learn and utilize new software programs, • Knowledge of USDA Guidelines for nutrition and meal service provided to children 6 months to 5 years of age, • Knowledge of NAEYC best practices, licensing requirements, child abuse reporting, universal precautions, safety practices, • Knowledge of the unique needs of student parent families outlined in the NAEYC Code of Ethics, • Knowledge of adult learning styles and child development, • Must have knowledge of child and family health care including preventative, early intervention, nutrition, and health maintenance practices, • Proven necessary supervisory skills including, but are not limited to: hiring, inspecting, analyzing, planning, prioritizing, scheduling, assigning, receiving, controlling, training, instructing, documenting, recommending and reporting, • Must have knowledge of community resources that offer services to low income families, • Ability to speak effectively before groups of young children, parents and staff, • Must have the ability to communicate and coordinate with various professional and community services programs, • Maintains professionalism at all times while providing positive customer service to children, students, families, staff, vendors and community, • Provides effective and appropriate verbal and written communication, • Demonstrates effective communication skills in conflict resolution

Job DescriptionDescription: The prep cook plays a vital role in crafting the essential ingredients for our cook line, contributing significantly to the food safety, sanitation, quality, and timely delivery of dishes. At the heart of our restaurant, prep cooks are the dedicated backbone, embodying a strong sense of pride in their work and contributing to the excellence of our service. / El cocinero de preparación juega un papel vital en la elaboración de los ingredientes esenciales para nuestra línea de cocina, contribuyendo significativamente a la seguridad alimentaria, sanidad, calidad y entrega puntual de los platillos. En el corazón de nuestro restaurante, los cocineros de preparación son la columna vertebral dedicada, encarnando un fuerte sentido de orgullo en su trabajo y contribuyendo a la excelencia de nuestro servicio. Key duties and Responsibilities: • Prepare a diverse range of food items following Company recipes and specifications / Preparar una variedad de alimentos siguiendo las recetas y especificaciones de la empresa, • Utilize knives, electric mixers, immersion blenders, food processors, scales and other tools for food preparation / Utilizar cuchillos, batidoras eléctricas, y licuadoras de inmersión para la preparación de alimentos, • Safely operate mixing and other food prep equipment safely, including slicers and other large commercial equipment / Operar de manera segura equipo de mezcla y otros equipos de preparación de alimentos, incluyendo rebanadoras y otros equipos comerciales, • Maintain cleanliness and sanitation in work areas during and after service / Mantener la limpieza y sanitización en las áreas de trabajo durante y después del servicio., • Follow food safety and sanitation practices, ensuring proper cooking, cooling, and cleaning procedures ensuring compliance with health department guidelines / Seguir prácticas de seguridad alimentaria y sanitación, asegurando procedimientos adecuados de cocción, enfriamiento y limpieza para cumplir con las pautas del departamento de salud, • Follow verbal and written instructions, communicating effectively and professionally with coworkers and management / Seguir instrucciones verbales y escritas, comunicándose de manera efectiva y profesional con compañeros y gerencia, • Work in a fast-paced, noisy environment / Trabajar en un entorno rápido y ruidoso, • Close the kitchen properly and complete deep clean projects as directed by the management team / Cerrar la cocina adecuadamente y completar proyectos de limpieza profunda según las indicaciones de gerencia, • Stand for long periods of time (up to 10 hours) / Estar de pie durante largos períodos de tiempo- hasta 10 horasRequirements:, • Fun, eager, positive, and committed team member / Miembro del equipo divertido, positivo, entusiasta y comprometidos, • Excellent communication and teamwork skills / Excelentes habilidades de comunicación y trabajo en equipo, • Ability to work in a physically demanding environment and lift up to 25 lbs several times a day / Capacidad para trabajar en un entorno físicamente exigente y levantar hasta 25 libras varias veces al día, • Previous experience in a high volume restaurant setting is preferred. / Experiencia previa en un entorno de restaurante de alto volumen es preferida, • Minimum 1 year of restaurant industry experience in the kitchen areas strongly preferred / Minimo de 1 año de experiencia en la industria restaurantera en áreas de cocina altamente preferido, • Weekend and holiday availability is required / Disponibilidad los fines de semana y días festivos es requerida., • At least 16 years of age / Al menos 16 años de edad, • Authorized to work in the US / Autorizado para trabajar en los Estados Unidos., • Proficiency in English / Competence en Ingles

Job DescriptionDescription: Kitchens for Good POSITION TITLE: Lead Cook REPORTS TO: Food Service Manager FLSA STATUS: Non-Exempt COMPENSATION: $25.00-$27.00 LOCATION: Youth Transition Campus (YTC) San Diego, CA Who we are: Kitchens for Good transforms lives through culinary arts. Position Summary The Lead Cook serves as an experienced culinary team member responsible for advanced food preparation, coordination of daily production, and frontline leadership within a high-volume institutional kitchen environment. This role supports the Food Service Manager by directing daily workflow, ensuring production goals are met, and maintaining compliance with food safety, sanitation, and meal contract requirements. In the absence of the Food Service Manager or Sous Chef, the Lead Cook serves as the on-site kitchen lead, providing work direction to staff, maintaining service standards, and ensuring continuity of operations. This role also contributes to Kitchens for Good's workforce development mission by mentoring apprentices and program participants while fostering a safe, structured, and professional learning environment. Essential Functions & Responsibilities Kitchen Operations & Production Leadership • Oversee daily food preparation and production to ensure efficiency, quality, and consistency., • Prepare sauces, sides, entrées, and other menu items in accordance with standardized recipes, production schedules, and dietary requirements., • Operate commercial kitchen equipment safely and effectively, including ovens, grills, tilt skillets, and other production equipment., • Ensure adherence to portion control, presentation standards, and food quality expectations., • Monitor and maintain proper temperature controls during cooking, holding, cooling, and reheating processes., • Assist with production planning and preparation assignments for upcoming meal service needs. Shift Leadership & Staff Support • Serve as the shift lead by assigning tasks, coordinating workflow, and ensuring production goals are completed on schedule., • Provide day-to-day direction and support to cooks, apprentices, and kitchen staff., • Act as the kitchen lead in the absence of the Food Service Manager or Sous Chef, ensuring uninterrupted operations., • Reinforce accountability for food safety, operational procedures, and service expectations., • Promote teamwork, professionalism, and a positive kitchen culture., • Contract Compliance & Service Standards, • Ensure compliance with HACCP procedures, food safety regulations, sanitation standards, and meal contract requirements., • Support the consistent execution of service standards that meet or exceed Kitchens for Good and contractual expectations., • Maintain accurate production, temperature, and sanitation logs., • Monitor food quality, timeliness, and operational consistency throughout meal service., • Identify and communicate operational concerns that may impact food safety, service delivery, or contract compliance. Stakeholder Communication • Communicate professionally and respectfully with Department of Probation personnel and other facility stakeholders., • Respond appropriately to operational requests, concerns, and service-related needs., • Represent Kitchens for Good through consistent professionalism, reliability, and customer service excellence. Workforce Development & Mission Integration • Serve as a Journey Person, adapting training approaches to individual learning needs while modeling professionalism, patience, and leadership by example., • Provide hands-on instruction and mentorship to apprentices and program participants., • Demonstrate proper culinary techniques, food safety practices, and professional workplace behaviors., • Support a structured learning environment aligned with Kitchens for Good's workforce development mission., • Utilize trauma-informed techniques to support apprentices and team members while fostering a respectful and supportive workplace culture. Inventory & Kitchen Support • Assist with inventory management, product rotation, and storage organization., • Support efforts to minimize waste and maximize efficient use of ingredients and supplies., • Maintain kitchen equipment, tools, and workspaces in clean and operational condition., • Assist with deliveries, stocking, kitchen organization, and overall operational flow. General Responsibilities • Maintain a clean, safe, and organized kitchen environment., • Support dishwashing and utility functions as needed., • Assist with special projects and operational needs as assigned., • Perform other related duties as assigned. Competencies • Collaboration Skills, • Customer/Client Focus, • Flexibility, • Stress Management/Composure, • Excellent Communication, • Strong Culinary and Production Skills, • Ability to Lead and Direct Workflow with Limited Supervision, • Coaching and Mentorship Ability, • Commitment to Service Excellence, • Problem Solving and Decision Making Work Environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat colder than normal temperatures, steam, fire and noise. The kitchen is located at the Youth Transitional Center (detention center for youth) in 2801 Meadow Lark Drive San Diego, 92123 near our Door of Hope Campus. As part of their daily responsibilities, employees will interact with juveniles in custody, Kitchens for Good staff, and detention center personnel, maintaining a respectful, professional, and supportive atmosphere. Physical Demands The physical demands described are representative of those required to successfully perform the essential functions of this position. Employees must be able to stand for extended periods of time and regularly reach, bend, stoop, kneel, climb, push, pull, and lift items weighing up to 50 pounds. The position requires manual dexterity, auditory and visual acuity, and the ability to follow written and verbal instructions. Position Type / Expected Hours of Work This is a full-time, non-exempt position. Work schedules may include early mornings, evenings, weekends, and holidays based on operational needs. Shifts may vary according to organizational requirements. Travel Employees may be required to travel to other Kitchens for Good locations to provide operational support or coverage as needed. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of all activities, duties, or responsibilities required of the employee. Duties, responsibilities, and activities may change at any time with or without notice. Benefits • Medical, dental, and vision coverage, • 403(b) retirement savings, • Professional development budget, • 14 paid holidays, • Generous PTO Plan Compensation Transparency: At Kitchens for Good, we are committed to pay transparency and equity. The base salary range for this position is provided to ensure clarity and fairness in our hiring process. The final salary offered will be determined based on a variety of factors, including your education, relevant experience, skills, and knowledge. We also take into account internal equity to ensure consistency and fairness across our team. Acknowledgment Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. Kitchens for Good will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship would result. AT-WILL: The individual hired in this role will be at-will and will be subject to termination by the employee or the Company, with or without cause, with or without notice, and at any time. AMERICANS WITH DISABILITIES ACT (ADA) STATEMENT: The Company will provide reasonable accommodations (such as a qualified sign language interpreter or other personal assistance) with the application process upon your request as required to comply with applicable laws. If you have a disability and require assistance in this application process, please contact Juanita Atitsogbuie at 619-736-1873 or juanita@kitchensforgood.org. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. EQUAL EMPLOYMENT OPPORTUNITY (EEO) STATEMENT: The Company is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender or gender identity, national origin, disability status, protected veteran status or any other characteristic protected by state or federal law. Requirements: Education and Work Experience • High school diploma or GED required., • Minimum two (2) years of experience in food production, commercial food service, institutional food service, catering, or restaurant operations., • Minimum one (1) year of experience serving as a lead cook, trainer, shift lead, or in another informal leadership capacity preferred., • Experience working in a high-volume or institutional kitchen environment preferred., • Demonstrated ability to direct workflow, prioritize tasks, and support production teams in a fast-paced environment., • Experience training, mentoring, or supporting apprentices, students, or entry-level staff preferred., • Kitchens for Good Apprentice Program graduate and California Department of Apprenticeship Standards certification highly desirable., • Food Handler Card required or ability to obtain upon hire., • Working knowledge of Microsoft Office and electronic communication systems preferred. Pre-Employment Requirements • Criminal background clearance (Probation, DOJ, and FBI), • Drug screening, • Tuberculosis testing, • Reliable transportation

Job Description Join Mike's Red Tacos and spice up your career with our dynamic team! Mike's Red Tacos isn't just another taco joint; we're a culinary revolution! Specializing in mouthwatering birria tacos made with the freshest, top-quality ingredients, we're committed to bringing joy to every bite Are you an experienced Cook looking to showcase your skills in a fast-paced kitchen environment? Join us at Mike's Red Tacos, where you'll play a pivotal role in crafting our signature birria dishes with precision and passion. Your responsibilities will include: Grill: You'll be stationed at the grill, expertly cooking our signature birria tacos to perfection according to our specific recipes and standards. Your attention to detail and skill on the grill will ensure that each taco is bursting with flavor and cooked to perfection. Additionally, you'll meticulously monitor food weight and measurements to ensure consistency in portion sizes, maintaining our high-quality standards. Burrito Line: You'll also be responsible for the burrito line, skillfully assembling and preparing our mouthwatering burritos with precision and care. From layering ingredients to wrapping them up just right, you'll ensure that each burrito is a delicious work of art. Similar to the grill, you'll pay close attention to food weight and measurements, guaranteeing that each burrito meets our exacting standards and provides a satisfying dining experience for our guests. Plating: Presentation is key, and as a Cook, you'll be responsible for ensuring that every dish is plated beautifully and presented in an appetizing manner. Your eye for detail will ensure that each plate leaving the kitchen not only looks appealing but also meets our portion and measurement guidelines. Timely Service: In our fast-paced kitchen, timing is everything. You'll work efficiently to ensure that food is prepared and sent out to our guests in a timely manner, without compromising on quality or accuracy. This includes maintaining proper food weights and measurements to ensure consistency and efficiency during peak service hours. If you're passionate about cooking, thrive in a fast-paced environment, and are committed to delivering top-quality food and service, then we want to hear from you! Join us at Mike's Red Tacos and be part of a dynamic team where your talent and dedication will be recognized and rewarded. Apply now and become an integral part of our culinary journey! Check out our Instagram for more @MikesRedTacos Compensation: $18.00-$20.00/hour + TIPS Requirements/Physical Demand Must be 18 years of age or older Must be bilingual in Spanish and English Must have a minimum of 1 year of cooking experience Must be able to work in a fast-paced environment Must be able to work 20-35 hours per week, including weekends and holidays. Hours subject to change without notice. Must have reliable transportation and punctuality for all shifts Must possess or willing to obtain a Food Handler’s Card Prior restaurant or hospitality experience preferred, though not required Must be able to stand or walk for up to 6 hours at a time Must be able to thrive in a fast-paced work environment Medium work involving the lifting and moving of objects weighing up to 50 pounds Environmental Conditions Occasionally working in small and/or enclosed spaces Adhering to our sanitation protocols, including performing sanitation tasks once each table has finished and at the end of your shift Dusting and cleaning all areas of the facility, including storefront, bathrooms, break areas. Mopping, sweeping, and wiping down counters, doors, and windows Equal Employment Opportunity Policy Mike’s Red Tacos provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, citizenship status, color, religion, age, sex (including pregnancy), national origin, disability status, family medical history or genetic information, military or veteran status, marital status, parental status, political affiliation, 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 but not limited to recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Mike’s Red Tacos complies with federal and state disability laws and may make reasonable accommodations for applicants and employees with disabilities as required by applicable law. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and privileges of employment, please contact our Human Resources department. This Equal Employment Opportunity Policy applies to all employees, including full-time, part-time, temporary, and contract workers. All employees are expected to comply with this policy and contribute to maintaining a workplace free from discrimination and harassment. Job Types: Full-time, Part-time Benefits: Employee discount Paid sick time Paid training Shift: Day shift Evening shift Morning shift Night shift Ability to commute/relocate: San Diego, CA: Reliably commute or planning to relocate before starting work (Required) Experience: Restaurant experience: 1 year (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person

Job Description JOB TITLE: KITCHEN SUPERVISOR DEPARTMENT: PROGRAM STATUS: FULL-TIME IMMEDIATE SUPERVISOR: CENTER ADMINISTRATOR GENERAL STATEMENT: The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the Gospel of Jesus Christ and to meet human needs in His name without discrimination. QUALIFICATIONS: • Graduate of an accredited food service program., • Minimum of 1-year experience in institutional cooking with management responsibilities., • Must hold valid California drivers license and be able to show proof of insurance. PHYSICAL REQUIREMENTS: • Ability to stand, bend, squat, climb, kneel, and twist on an intermittent or continuous basis., • Ability to lift up to 50 lbs., • Ability to work in an environment of extreme heat., • Ability to see and make visual inspections and to read, interpret and follow recipes., • Ability to smell and taste to determine freshness and proper seasoning., • Ability to perform various repetitive motion tasks, • Able to operate a motor vehicle ESSENTIAL JOB DUTIES: 1. Schedule kitchen workload to allow for timely meal preparation, serving and clean- up., 2. Train and supervise kitchen personnel, including beneficiaries on proper cooking techniques in the preparation of meals., 3. Train and supervise kitchen personnel, including beneficiaries, on food safety, work safety and kitchen sanitation. Assure that proper kitchen sanitation standards are maintained., 4. Assure that kitchen equipment is maintained in good working condition, scheduling preventative maintenance repairs and emergency repairs as needed., 5. Perform bi-weekly inventory of all unused items and rotate stock to ensure freshness., 6. Order food consistent with nutritional considerations and within budget restrictions., 7. Develops and maintains vendor relations with multiple suppliers including the local Food Bank., 8. Responsible for petty cash bank used for weekly food purchases. Follow approved Accounting procedures for reimbursement of bank., 9. Work with the Center Administrator for menu planning and for special events., 10. Assist with the cooking and service as needed., 11. Consult with professional staff as necessary concerning beneficiary services., 12. Keep Resident Manager and/or Center Administrator informed as to manpower needs., 13. Assure that established personnel policies and directives (smoking regulation, lunch break times, Etc.) are followed by all assigned personnel (beneficiaries and employees) and the disciplinary measures are taken when necessary., 14. Assure that safety measures are established and maintained consistently according to TSA Policy and governmental regulations., 15. Maintain confidentiality as needed and required for operation of program., 16. Overtime: Any and all overtime must have the written approval of Center Administrator., 17. Other duties as may be assigned by the Administrator or designate.

Job Description About sbe sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY. A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry. Role Overview Line Cook is responsible for ensuring the highest quality food is served at all times. The Line Cook handles all aspects of their assigned cooking station – sets up, stock product, cook, and presents dishes according to recipes, cleans, sanitizes, and maintains equipment, utensils, and tools. Essential Responsibilities • Respects all food products and ensure proper storage and rotation are practiced daily in accordance with SOP’s, local Health Department and HACCP regulations, • Follows specifications, recipes and execution of all SOPs & recipe guides to ensure flavor, quality, size and presentation of products meet the venue’s standards, • Maintains a clean and organized work area at all times and is in compliance with the established sanitation standards of superior personal hygiene, • Follows all company policies and procedures including food safety program and safety and security, • Understands safe usage and cleanliness of tools and smallwares – ie: blender, mandoline, knives, etc., • Must be a highly organized individual with the ability to handle numerous tasks at a time, • Ability to work in a fast-paced, high-pressure environment, • Has excellent verbal and written communication skills, • Maintains a "sense of urgency" attitude for the completion of responsibilities/tasks Desired Qualifications • Prefer a minimum of two (2) years experience in a contemporary dining restaurant, • Must be at least 18 years of age or older Physical Requirements • Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue., • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary., • Must be able to lift and carry 25-50 pounds., • Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Work Authorization Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age. Education / Experience / Credentials Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC. Affirmative Action / EEO Statement We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.

Job Description Job Description COMPENSATION & BENEFITS: Salary: $29.00 - $32.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers eligible full-time hourly employees a competitive benefits package that includes 80% employer-paid medical coverage for the employee and their qualified dependents, 90% employer-paid dental coverage for the employee and their qualified dependents, employer-paid life/AD&D insurance, an employer-funded defined benefit pension plan, vacation and 12 days of sick leave annually, paid holidays, up to $5,000 annually in tuition reimbursement, voluntary 403(b) matching and 457 retirement savings plans non matching, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: The Concessions Manager is responsible for overseeing day-to-day concession operations, ensuring exceptional guest service, operational efficiency, and compliance with company policies and procedures. This position provides event-day leadership by managing staffing, inventory, food production, cash handling, point-of-sale (POS) operations, alcohol service compliance, and sanitation and safety standards. A primary responsibility of this role is workforce management, including developing staff schedules, ensuring adequate event coverage, monitoring timekeeping, enforcing meal and rest break compliance, processing timecard corrections, and partnering with Human Resources on attendance and corrective action matters. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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. Responsible for managing concessions events successfully through outstanding customer service provided by staff to achieve customer satisfaction and financial goals. Develop and maintain an employee schedule to adequately cover staffing needs to ensure we meet our customers’ satisfaction while maintaining all standards. Communicates with Associated Students and Athletics personnel regarding concessions expectations and concerns. Perform all administrative duties accurately and completely within a timely manner. Responsible for annual revenue up to 5 million dollars. Manages and develops designated units’ operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations. Formulates pricing recommendations on foods according to requirements for profitability of store operations and market place comparability. Implements operational plans to achieve profit and growth goals. Prepares event sales reports to determine profitability in order to correct for the following day. Makes adjustments to event staffing and production levels based on sales volume. Plans and prepares work schedules and assigns employees to specific duties and tasks. Orders food or prepares requisitions to replenish food on hand, using inventory management system. Assists Manager during event operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services. Recommends menu items that respond to customer needs. Resolves customer issues and complaints to ensure customer satisfaction. Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score “meets standards” or better. Supervises and trains employees engaged in food preparation, cash registers, taking of inventories, reconciling cash with sales receipts, keeping operating records,or preparing daily record of transactions. May perform work of subordinates as needed. Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel. Responsible for recruitment, training, development, and evaluation of full-time, and part-time staff to include Food Handlers and Responsible Beverage Service (RBS) training Completes and maintains ServSafe Managers certification & Responsible Beverage Service (RBS) training If responsible for a licensed operation must adhere to the company's systems, guidelines, and standards. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree; an Associates degree from an accredited college or university in Business or Hotel/Restaurant Management is preferred but not required; plus at least two years experience in high volume food service operations and at least one year or more of supervisory experience; or equivalent combination of education and experience. Strong communications, computer literacy, and mathematical skills are required. Manager’s Servsafe Certification from California is preferred. For alcohol service purposes, 21 years or older is preferred and able to obtain Responsible Beverage Service (RBS) certification. This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver’s license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers and the general public. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets. REASONING ABILITY: Requires the ability to apply common-sense understanding to carry out general written or oral instructions. Must be able to multitask, problem solve, prioritize work and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and food service equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment as well as cash registers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is frequently required to walk/move, sit, and stand for prolonged hours; handle objects, cooking tools and controls. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision, peripheral visions, distance vision, and color vision. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area (that may be dimly lit) with exposure to wet and/or humid conditions where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. There is some risk of occasional exposure to toxic or caustic chemicals and gasses. May work outdoors with exposure to varying weather conditions, dust, and allergens, work temperatures and loud noises. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description Food Service Operations Director Role Overview Key Details Position Type Seasonal Contract (May – Sept) Schedule Full-Time, Exempt (6 days / 70 hours per week) Location On-site (Rural Summer Camp facilities across the US) Perks Included Competitive Pay, Bonus, Free Room & Board, Travel Allowance About Wolfoods Wolfoods is elevating camp dining by replacing standard freezer fare with fresh, high-quality, scratch-cooked cuisine. We serve vibrant summer camp communities across the country while providing exceptional care for dietary restrictions, nutrition, and environmental sustainability. Role Summary We are seeking an experienced, high-energy Food Service Operations Director for a hands-on leadership position. You will oversee all daily culinary and service operations, staff management, budgeting, and allergen safety at a top-tier summer camp. This is an on-site, live-in position in a fast-paced, high-volume environment. Key Responsibilities • Operations & Leadership: Lead, schedule, and train Front of House (FOH) and kitchen staff; foster a high-energy, positive environment., • Culinary & Quality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service., • Allergen & Safety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards., • Administration & Budget: Manage inventory, place food orders, control budgets, track daily reporting., • Client Relations: Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.Qualifications, • Experience: 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience., • Certifications: ServSafe Manager Certified (ServSafe Allergens required before start date; company-sponsored)., • Skills: Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities., • Physical Requirements: Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs., • Lifestyle: Ready to live on-site in a rustic setting, work a demanding 6-day/70-hour week, and thrive under pressure.What We Offer, • Competitive seasonal pay + performance bonus structure, • Full room and board provided for the duration of the contract, • Travel expense assistance, • Opportunity to lead a dynamic team in a unique, vibrant camp community Wolfoods Food Services is an Equal Opportunity Employer.

Job Description Job Title: Quality Control Inspector (2nd & 3rd Shift) Department: Quality Assurance Reports to: Quality Assurance Assistant Bilingual Spanish and English DUTIES AND RESPONSIBILITIES: ▪ Processing and packaging reviews ▪ Pre-op and Operational sanitation plant inspection ▪ Assist in plant testing ▪ Testing and sampling of products in process and finished items to evaluate product quality and safety ▪ During any change to new packaging or products, review specifications for completeness. ▪ Assure that all pertinent information is documented appropriately for incoming materials. ▪ Enforce procedures and controls to assure that all products are prepared according to the FWF standards and specifications. ▪ Check equipment calibration. ▪ Daily processing and packaging process reviews ▪ Ensure conformance to specifications ▪ Report problems or concerns to QA Assistant. ▪ Daily review of all QA reports, including HACCP ▪ Maintain test and troubleshoot all instrumentation devices. ▪ Others assigned QUALIFICATIONS: ▪ One year of QC inspector food industry experience. ▪ High School Diploma or GED required ▪ Ability to work in a team environment. ▪ Bilingual in English/Spanish ▪ Ability to handle multiple tasks. ▪ Ability to use best judgment. ▪ Computer skills (word, Excel, PowerPoint) ▪ Ability to speak effectively before groups of employees ▪ Must be available to work second shift and/or third shift, including evenings, overnight hours, weekends, holidays, and overtime as business needs require. \nCompany Description Contribute to the growth and success of the company. If you're ready to be part of an exciting and growing company, apply now! Contribute to the growth and success of the company. If you're ready to be part of an exciting and growing company, apply now!

Job DescriptionDescription: The prep cook plays a vital role in crafting the essential ingredients for our cook line, contributing significantly to the food safety, sanitation, quality, and timely delivery of dishes. At the heart of our restaurant, prep cooks are the dedicated backbone, embodying a strong sense of pride in their work and contributing to the excellence of our service. / El cocinero de preparación juega un papel vital en la elaboración de los ingredientes esenciales para nuestra línea de cocina, contribuyendo significativamente a la seguridad alimentaria, sanidad, calidad y entrega puntual de los platillos. En el corazón de nuestro restaurante, los cocineros de preparación son la columna vertebral dedicada, encarnando un fuerte sentido de orgullo en su trabajo y contribuyendo a la excelencia de nuestro servicio. Key duties and Responsibilities: • Prepare a diverse range of food items following Company recipes and specifications / Preparar una variedad de alimentos siguiendo las recetas y especificaciones de la empresa, • Utilize knives, electric mixers, immersion blenders, food processors, scales and other tools for food preparation / Utilizar cuchillos, batidoras eléctricas, y licuadoras de inmersión para la preparación de alimentos, • Safely operate mixing and other food prep equipment safely, including slicers and other large commercial equipment / Operar de manera segura equipo de mezcla y otros equipos de preparación de alimentos, incluyendo rebanadoras y otros equipos comerciales, • Maintain cleanliness and sanitation in work areas during and after service / Mantener la limpieza y sanitización en las áreas de trabajo durante y después del servicio., • Follow food safety and sanitation practices, ensuring proper cooking, cooling, and cleaning procedures ensuring compliance with health department guidelines / Seguir prácticas de seguridad alimentaria y sanitación, asegurando procedimientos adecuados de cocción, enfriamiento y limpieza para cumplir con las pautas del departamento de salud, • Follow verbal and written instructions, communicating effectively and professionally with coworkers and management / Seguir instrucciones verbales y escritas, comunicándose de manera efectiva y profesional con compañeros y gerencia, • Work in a fast-paced, noisy environment / Trabajar en un entorno rápido y ruidoso, • Close the kitchen properly and complete deep clean projects as directed by the management team / Cerrar la cocina adecuadamente y completar proyectos de limpieza profunda según las indicaciones de gerencia, • Stand for long periods of time (up to 10 hours) / Estar de pie durante largos períodos de tiempo- hasta 10 horasRequirements:, • Fun, eager, positive, and committed team member / Miembro del equipo divertido, positivo, entusiasta y comprometidos, • Excellent communication and teamwork skills / Excelentes habilidades de comunicación y trabajo en equipo, • Ability to work in a physically demanding environment and lift up to 25 lbs several times a day / Capacidad para trabajar en un entorno físicamente exigente y levantar hasta 25 libras varias veces al día, • Previous experience in a high volume restaurant setting is preferred. / Experiencia previa en un entorno de restaurante de alto volumen es preferida, • Minimum 1 year of restaurant industry experience in the kitchen areas strongly preferred / Minimo de 1 año de experiencia en la industria restaurantera en áreas de cocina altamente preferido, • Weekend and holiday availability is required / Disponibilidad los fines de semana y días festivos es requerida., • At least 16 years of age / Al menos 16 años de edad, • Authorized to work in the US / Autorizado para trabajar en los Estados Unidos., • Proficiency in English / Competence en Ingles

Job Description Position Title: EXECUTIVE CHEF-SAN DIEGO, CA Salary: $85,000-$95,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Click here to view the step-by-step instructions to refer a friend to this position. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description:\n\nJob Description COMPENSATION & BENEFITS: Salary: $90,000,–$105,000 annually This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate’s experience, education, skills, internal alignment, and overall business needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers a comprehensive benefits package that includes a CalPERS defined-benefit retirement plan; a choice of CalPERS medical plans and dental coverage with significant employer contributions for employees and eligible dependents; and employer-paid basic life/AD&D and long-term disability insurance. Eligible employees may also qualify for lifetime medical benefits upon meeting applicable age and service requirements. Additional benefits include 24 days of vacation and 12 days of sick leave annually, paid holidays, up to $5,000 per year in tuition reimbursement, voluntary 403(b) and 457 retirement savings plans, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment. SUMMARY: Directly responsible for growth, profitability and effectively managing all day-to-day aspects of the premium operation at Snapdragon Stadium which includes catering, clubs, suites, and in-seat service. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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.OPERATIONS Oversees the daily premium clubs, suites, catering and in-seat service at Snapdragon Stadium. Understands all premium menus, product offerings, packaging, and pricing. Has strong attention to detail. Manages daily premium operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services. Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards. Implements operational plans to achieve profit and growth goals. Monitors unit expenditures. Formulates pricing policies/strategies of menu items according to requirements for profitability of premium operations. Ensure proper cleanliness, repair, and maintenance of foodservice equipment. Working knowledge of Point of Sale (POS) and inventory software. Ensure premium department associates have the tools and supplies necessary to complete their jobs. Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, beverage, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score “meets standards” or better. Responsible for ensuring proper alcohol sales and service regulations are in compliance. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned.STAFFING & DEVELOPMENT Carries out leadership and supervisory responsibilities with a positive and professional approach in accordance with the organization's policies and applicable laws. Provides supervision, leadership, training, and development of staff including but not limited to Assistant General Manager of catering, suites manager, club supervisors, event managers, and all part-time seasonal premium staff. Responsible for recruitment, training, development, and evaluation of managerial, full-time, and part-time staff to include Food Handlers training for all new Snapdragon Stadium employees. Completes and maintains Responsible Beverage Service(RBS) and ServSafe Manager certification. Optimizes staff productivity. Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, Oak View Group management, university personnel, SDFC and SD Wave. Researches, formulates, and recommends new or upgraded policies and procedures.GUEST SERVICES Radiates a positive attitude with all guests that will be infectious and followed by managers/supervisors and other staff. Develops operational strategies to address customer survey results and feedback. Addresses complaints and resolves problems. Holds the team accountable to steps of service to deliver guest service and responds and assists in any departmental guest service issue. Researches, formulates, and recommends new or upgraded policies and procedures. Maintains a consistent presence within premium spaces.FINANCIAL Prepares budgets and financial reports for all premium locations in conjunction with the Executive General Manager. Prepares financial projections and forecasts cost/benefits for new projects. Manage the process for ordering and maintaining all inventories for food and beverage, maintain cost control efforts for labor and waste management. Maintains event history, per capita and usage reports for the year. Oversees execution of required daily reporting and completion of required department reports. Reviews all instances of overages and shortages ensuring proper investigation and documentation has taken place. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; bachelor’s degree preferred, preferably in Food Services Management or Business Administration from an accredited college or university with a strong, demonstrated background in management, or any equivalent combination of education and experience. The ideal candidate will have at least 5 years of management experience in the high-volume food service industry, preferably in sports and entertainment venues. In depth food knowledge, and experience with a variety of menus and service styles. Strong alcoholic beverage knowledge and creativity with new drink concepts. Strong communications, time management, computer literacy, and proven leadership skills are required. Strong financial skills, and at least 3 years experience in preparation and analysis of financial Profit & Loss and budgeting. Experience managing a P&L of $10 million dollars and higher. Computer savvy and proficient in Google Workspace and Microsoft Office products. Serve Safe Certified and Management Food Handler Certificate preferred. For alcohol service purposes, 21 years or older is preferred and able to obtain Responsible Beverage Service (RBS) certification. Ability to work flexible hours, including nights, weekends and holidays. This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver’s license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATIC SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy/scan machines, and fax machines. Ability to move for extended periods within a stadium environment in inclement weather which may frequently require ascending/descending stairs. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Ability to drive an electric cart on company property. WORK CONDITIONS AND HAZARDS: Work is regularly performed in a loud stadium arena. There may be exposure to loud noises such as crowd cheering, fireworks, announcements, food fumes, alcohol fumes, or airborne particles. The employee typically works outside and can be exposed to extreme heat or extreme cold. Will occasionally work near moving mechanical parts and may be exposed to humid and hot conditions as well as cleaning chemicals. As needed to work outdoors; exposure to varying weather conditions, dust, allergens, work temperatures and noise. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students.All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices.Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations.Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws.For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description:\n\nJob Description COMPENSATION & BENEFITS Pay Rate: $80,000 - $84,000 annually This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate’s experience, education, skills, internal alignment, and overall business needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers a comprehensive benefits package that includes a CalPERS defined-benefit retirement plan; a choice of CalPERS medical plans and dental coverage with significant employer contributions for employees and eligible dependents; and employer-paid basic life/AD&D and long-term disability insurance. Eligible employees may also qualify for lifetime medical benefits upon meeting applicable age and service requirements. Additional benefits include 24 days of vacation and 12 days of sick leave annually, paid holidays, up to $5,000 per year in tuition reimbursement, voluntary 403(b) and 457 retirement savings plans, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment. SUMMARY: Under the general direction of the General Manager of Concessions, the Assistant General Manager actively manages campus concessions on a day to day basis. The position is responsible for directing employees, overseeing assigned events and concession locations, maintaining operational and financial standards, and ensuring compliance with company policies and applicable laws and regulations. This position will regularly require work on nights, weekends, and holidays. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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. OPERATIONS MANAGEMENT Manages assigned concession operations, events, shifts, and locations under the general direction of the General Manager of Concessions. Directs operational activities and makes day-to-day decisions regarding staffing, production, service, inventory, and workflow. Develops, communicates, and adjusts employee schedules for each event and concession location to meet operational needs while effectively managing labor costs. Ensures menus, products, packaging, pricing, promotions, discounts, and mobile-ordering programs are implemented accurately. Evaluates event attendance, sales history, and operational needs to determine staffing, production, and inventory levels. Coordinates with other concession locations to allocate employees and resources based on business needs. Ensures employees have the equipment, products, tools, and supplies necessary to perform their assigned responsibilities. Monitors food quality, production, sanitation, and cost controls and ensures compliance with company food safety requirements and applicable health department standards. Collaborates with campus Environmental Health and Safety (EH&S) on inspections and audits and ensures identified corrective actions are implemented promptly. Ensures concession areas and equipment are clean, safe, secure, and properly maintained. Troubleshoots operational issues involving point-of-sale and inventory management systems and coordinates additional support when needed. Reviews audit results and develops or implements corrective measures for assigned areas. Provides limited operational assistance when necessary while remaining primarily responsible for directing and managing the operation. Develops and maintains a cohesive and professional working relationship with campus stakeholders such as Associated Students and Athletics. STAFF LEADERSHIP AND DEVELOPMENT Regularly directs the work of two or more full-time employees such as Concessions Manager and Assistant Concessions manager or the equivalent and provides ongoing coaching and development to Concessions Managers, Assistant Concessions Managers, senior leads, leads, and frontline employees, as assigned. Assigns work, establishes priorities, monitors performance, and holds employees accountable for operational and service standards. Participates in recruiting, interviewing, selecting, onboarding, training, coaching, evaluating, and disciplining employees and makes recommendations to the General Manager regarding hiring, promotion, performance, and corrective action. Ensures employees complete required Food Handler, Responsible Beverage Service, safety, and other job-related training and maintains current Manager’s ServSafe Manager Certification and Responsible Beverage Service certifications for self. Addresses routine employee concerns and elevates significant employee-relations matters to the General Manager or Human Resources. Ensures employees comply with timekeeping, meal and rest period, safety, sanitation, uniform, and guest-service requirements. GUEST SERVICE Establishes and reinforces guest-service expectations for assigned concession operations. Resolves escalated guest concerns and determines appropriate corrective or service-recovery measures within established authority. Implements guest recovery tracking sheet and documents guest concerns and identifies operational or training improvements. Maintains a visible leadership presence during assigned events and peak operating periods. FINANCIAL AND INVENTORY MANAGEMENT Assists the General Manager in developing budgets, financial projections, and cost-benefit analyses. Reviews event sales, product usage, inventory, waste, and profitability reports. Uses financial and operational data to recommend or implement adjustments for future events. Oversees ordering and inventory controls for food, beverages, supplies, and equipment within assigned authority. Reviews cash overages and shortages and ensures appropriate investigation, documentation, and follow-up. Ensures the accurate and timely completion of required event, financial, inventory, and operational reports. Other Duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree and an Associate’s degree from an accredited college or university in Food Services Management/Hospitality or Business Administration. The ideal candidate will have at least 3 years of supervisory experience in the high-volume foodservice industry, preferably in a concessions environment for a sports and entertainment venue. Strong communications, time management, computer literacy, and proven leadership skills are required. Computer savvy and proficient in Microsoft Office and Google Workspace products. Serve Safe Certified and Management Food Handler Certificate preferred. This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver’s license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE AND COMMUNICATION SKILLS Ability to read, write, speak, and understand English at the level necessary to perform the essential duties of the position safely and effectively. Ability to understand and follow verbal and written instructions, policies, procedures, guidelines, and operational objectives. Ability to read, comprehend, analyze, and interpret business information, technical materials, company policies, and governmental regulations. Ability to prepare clear and accurate reports, correspondence, schedules, and other business documents. Ability to communicate effectively and respectfully in person, by telephone, in writing, and through electronic communication. Ability to present information effectively to individuals and small or large groups, including employees, customers, managers, vendors, and university partners. MATHEMATICAL SKILLS Ability to perform basic mathematical calculations accurately, including addition, subtraction, multiplication, and division. Ability to apply fractions, percentages, ratios, and proportions to practical business situations. Ability to calculate and analyze sales, labor costs, food and beverage costs, inventory usage, waste and cash variances. Ability to prepare, maintain, and interpret spreadsheets, financial reports, budgets, and other numerical data. REASONING ABILITY Ability to identify and define operational problems, gather and evaluate relevant information, establish facts, draw sound conclusions, and implement effective solutions. Ability to interpret and apply policies, procedures, regulations, reports, and instructions to varied and sometimes complex situations. Ability to exercise discretion and independent judgment when making staffing, scheduling, operational, guest-service, and employee-management decisions within established authority. Ability to analyze competing priorities, anticipate operational needs, and respond effectively to changing event conditions. Requires strong analytical, organizational, quantitative, problem-solving, and management skills. MANUAL DEXTERITY: Ability to operate a computer, point-of-sale system, mobile device, standard office equipment, and foodservice equipment. Ability to reach, grasp, handle, stock, arrange, and distribute food, beverages, merchandise, containers, utensils, supplies, and other products commonly used in concession operations, with or without reasonable accommodation. PHYSICAL COMMUNICATION: Ability to exchange information and communicate effectively with employees, customers, managers, vendors, and other business partners in person, by telephone, in writing, and through electronic or assistive communication methods, with or without reasonable accommodation. PHYSICAL DEMANDS While performing the duties of this position, the employee is regularly required to communicate; remain stationary for periods of time; move throughout concession and event areas; and use hands and fingers to operate computers, office equipment, and point-of-sale systems. The employee may occasionally operate foodservice equipment, including slicers, mixers, knives, ovens, and steamers. The employee must be able to move, lift, and carry objects or materials weighing up to 50 pounds, with or without reasonable accommodation. The employee may occasionally be required to change or assist with changing beer kegs weighing up to 100 pounds with or without reasonable accommodation, using appropriate equipment and team-lifting techniques. The position requires visual ability sufficient to read, review, and interpret reports, schedules, financial information, and other job-related documents. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position. WORKING CONDITIONS AND HAZARDS Work is performed in office, foodservice, concession, and event environments. The employee regularly works on-site at concession locations and event venues to oversee operations, manage events, and conduct inspections.The employee may be exposed to food odors, fumes, airborne particles, hot surfaces, foodservice equipment, cleaning chemicals, dust, allergens, spills, and varying temperatures. The employee may also work outdoors in changing weather conditions.During concerts, sporting events, and other large-scale events, the employee may be exposed to large crowds, amplified music, crowd noise, announcements, and other moderate to very loud sounds. The work environment may also include bright, flashing, strobing, or rapidly changing lights and visual effects.The noise level is generally moderate on non-event days and may be loud or very loud on event days.Because the essential duties require direct supervision of employees and an on-site presence at concession locations and events, this position is not eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the b

Job Description Job Description COMPENSATION & BENEFITS: Pay Rate: $31.00–$34.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers eligible full-time hourly employees a competitive benefits package that includes 80% employer-paid medical coverage for the employee and their qualified dependents, 90% employer-paid dental coverage for the employee and their qualified dependents, employer-paid life/AD&D insurance, an employer-funded defined benefit pension plan, vacation and 12 days of sick leave annually, paid holidays, up to $5,000 annually in tuition reimbursement, voluntary 403(b) matching and 457 retirement savings plans non matching, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: Supports the daily execution of campus catering operations, with primary responsibility for event readiness, equipment logistics, inventory control, staffing coordination, vehicle/fleet readiness, and operational communication. This position supervises catering operations, ensures events are properly pulled, packed, staged, and supported, and works closely with the Senior Event Manager, General Manager, Event Managers, culinary team, sales team, vendors, and campus partners to deliver consistent, high-quality catering service. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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. Manages and develops catering staff, which includes disciplining of employees, setting work priorities, coordinating training, evaluating performance and directing work assignments to ensure effective operations. Works with Senior Manager to research, formulate and recommend new or upgraded policies and procedures. Plans and prepares work schedules based on employee availability. Keeps the daily tracker up to date of all events, assignments and staffing. Ensure that the operations event book is up to date with current event orders. Reviews load lists to make sure that the proper equipment is on hand and in working condition as well as having all necessary supplies available. Ensures proper inventory levels of linens, disposables are maintained. Orders appropriate amounts, sizes, flavors and brands of all bottled beverages including water, juices, sodas and alcohol. Make sure equipment inventory is available and clean for the events taking place. Supervise the polishing and prepping of equipment and supplies for catering events. Communicate effectively with the management team and staff with regards to specific needs, requirements or issues relating to events. Assigns employees to specific duties and tasks to provide needed support for events. Responsible for ensuring that events are ready to go for event staff upon arrival to include having all needed supplies requisitioned and available. Manages daily operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services. Maintains catering fleet making sure that vehicles are cleaned, available, fueled and serviced regularly. Resolves internal customer issues and complaints to ensure customer satisfaction and reports any incidents to the Senior Manager in a timely manner. Ensures/maintains security/internal controls and sanitation. Recommends capital budget items. Supervises and trains employees in event pulls/break downs, taking of inventories and keeping operating records. Ensures laundry equipment is properly maintained, trains staff on proper utilization, and occasionally, will operate laundry machines to clean catering linen and uniform items. Acts as a backup on the occasion for the Sr. Event Manager and Event Manager. Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma; plus at least two years or more of experience in high volume catering including high-end catering experience and at least two years of supervisory experience; or any equivalent combination of education and experience. Off-premise catering experience is a plus. Strong communications, customer service and computer literacy are required. ServSafe Certification and/or Food Handlers Certification from the County of San Diego preferred. This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver’s license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports, business correspondence, and procedure manuals. Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers and the general public. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets. REASONING ABILITY: Requires the ability to apply common-sense understanding to carry out general written or oral instructions. Must be able to multitask, prioritize work and pay attention to detail. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and food service equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Basic understanding of company vehicles and unit specific equipment operations. While performing the duties of this job, the employee is frequently required to stand for prolonged hours; handle objects, cooking tools and controls. The employee must be able to (frequently) move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision, peripheral visions, distance vision, and color vision. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area (that may be dimly lit) with exposure to wet and/or humid conditions where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. There is some risk of occasional exposure to toxic or caustic chemicals and gasses, outside weather conditions, extreme cold or heat and loud noises. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description Pay Range: $24.00-$32.00 Location: El Cajon Status/ Hours: Full Time/ Reg Summary The Phlebotomist is responsible for performing La Maestra Community Health Center’s routine laboratory tests in order to provide data to patients and providers for use in diagnosis and treatment of disease. Responsibilities • Correctly identifies Patient using 2 unique patient identifiers that include First and last name. Date of Birth and/or Medical Record., • Identifies accurate 4-point check (Correct patient, Location, Provider and Encounter), • Interpret physicians’ orders and secure a requisition before performing test, • Uses Proper technique and equipment for performing venipunctures, • Acquainted with Insurances and programs. For Example: FPACT, CDP, Private insurances and Sliding Fee scale., • Obtain the correct amount and type of specimen, • Draw blood from patient’s finger, heel, or vein, observing principals of asepsis to obtain blood samples., • Adheres to Health, Safety and Sanitation Regulations., • Conduct quantitative and qualitative chemical analyses of body fluids such as blood, and urine, under supervision of lab supervisor, • Complete appropriate routing, handling, and processing of various medical specimen, • Perform tests in an accurate and timely manner, • Inform physician of abnormal lab results, • Document all requests and results of in-house lab work accurately, • Recognize abnormalities/ patient adverse response and notifies physician immediately, • Performs daily quality control and cleaning procedures per guidelines, • Input patients’ tests performed and results in i2i (i.e. A1C test). Making sure all information within and medical charts is documented properly as it is essential to organization and success to the program., • Maintain patient log of specimens, tests collected and venipunctures performed throughout the day., • Order and stock supplies as needed, • Maintain effective communication and working relationships with other employees and patients, • Attend staff meetings, • Perform other duties as assigned, • Confirm appointments, check out patients, schedule appointments, Scrub Schedule and Reschedule appointments., • Knowledgeable in troubleshooting Laboratory Equipment Patient Centered Medical Home Essential Responsibilities (Principals) • Collaborate with individual patients, their personal physicians, and when appropriate the patient’s family to ensure accessible, comprehensive, compassionate, and culturally competent care, • Facilitate care by registries, information technology, health information exchange and other means to assure that patients get the indicated care when and where they need and want it in a culturally and linguistically appropriate manner., • Ensure all decisions respect patients’ wants, needs, and preferences and that patients have the education and support they require to make decisions and participate in their own care., • Continually strive to attend to each patients’ “whole person” in the context of the patient’s personal and medical history and life circumstances, rather than focusing on a particular disease, organ, or system Job Requirements Education: High School Diploma, GED, or equivalent Certification required: Current valid CA Certified Phlebotomy Technician License and current valid CPR certification. Experience: 1-9 years’ experience in physician office or hospital setting as a certified phlebotomist preferred. Verbal and Written Skills to perform the job: Bilingual preferred. Familiarity with basic word processing, spreadsheet, and database applications. Accurate keyboarding skills. Technical knowledge and skills required to perform the job: Excellent verbal, written and interpersonal communication skills and the demonstrated ability to work with diverse individuals and groups. Demonstrate high levels of self-initiation and direction. Knowledge of communities we serve. Knowledge and experience working in medical settings and interacting collaboratively with medical teams. Skill in analyzing situations and making timely decisions. Physical and Mental Requirements: Work involves sitting, talking, hearing, using hands to handle, feel or operate objects, tools, or controls, and reaching with hands and arms. The employee may be required to push, pull, lift, and/or carry up to 20 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Quality Management • Display knowledge of normal signs of human development and ability to assess and provide age appropriate care., • Contribute to the success of the organization by participating in quality improvement activities Customer Relations • Respond promptly and with caring actions to patients and employees. Acknowledge psychosocial, spiritual and cultural beliefs and honor these beliefs., • Maintain professional working relationships with all levels of staff, clients and the public., • Be part of a team and cooperate in accomplishing department goals and objectives, • Interacts and communicates in a manner to reflect an understanding of the patient’s age, culture, state of health, and level of comprehension Safety • Maintain current knowledge of policies and procedures as they relate to safe work practices., • Follow all safety procedures and report unsafe conditions., • Use appropriate body mechanics to ensure an injury free environment., • Be familiar with location of nearest fire extinguisher and emergency exits., • Follow all infection control procedures including blood-borne pathogen protocols HIPAA/Compliance • Maintain privacy of all patient, employee and volunteer information and access such information only on a need to know basis for business purposes., • Comply with all regulations regarding corporate integrity and security obligations. Report unethical, fraudulent or unlawful behavior or activity. Work Environment • The noise level in the work environment is usually moderate, • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. General Requirements Pre-employment requirements include I-9 verification, physical examination, positive background and reference check results, completed employment application, new hire orientation attendance. OSHA Compliance • Comply with all regulations and required schedules regarding OSHA training. Employee Physical Compliance • Required physical to be performed annually. Policies and Procedures Compliance • Responsible for following all La Maestra Family Clinic policies and procedures. Meal Period Compliance (Non-exempt employees only.) • Punch out before 5 hours from the start of shift for meal periods. Sexual Harassment Training (Management employees only.) • Comply with all regulations and required schedules regarding sexual harassment training. Acknowledgement La Maestra Community Health Centers is an Equal Opportunity Employer. We encourage applications from all individuals regardless of race, religion, color, sex, pregnancy, national origin, sexual orientation, ancestry, age, marital status, physical or mental disability or any other protected class, political affiliation or belief.

Job Description • We are hiring immediately for full time PREP COOK positions., • Location: Intuit SD - 7535 Torrey Santa Fe Road, San Diego, CA 92129 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:30 pm. More details upon interview., • Requirement: At least 2 years of kitchen experience required. *Internal Employee Referral Bonus Available • Pay Range: $19.00 per hour to $22.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1562984. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Req ID: 1562984 [[req_classification]]

Job Description Line Cook Earning Potential: $17.75 - $20.50/hour + tips...and we serve A LOT of pancakes! Snooze – Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table, because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • An allowance of $15 per shift to treat yo self to some breakfast and café drinks!, • Medical, Dental, and Vision Insurance Plans, and Medical and Dependent Care Flexible Spending Accounts for full-time Snoozers (30+ hours/week) after hanging with us for a year., • Accident and Pet Insurance, • Unlimited affordable Telehealth program, • Traditional 401(k) and Roth 401(k) plans, • A birthday meal on us! You deserve it!, • Paid community volunteer days., • Closed Thanksgiving and Christmas Day to spend time with family and friends., • The opportunity for development and advancement opportunities., • Unlimited dance parties! The Position Specifics The Snooze Line Cook ensures that each Snooze food item is prepared with the highest quality, care, and craftsmanship. The best pancakes in all the land are in the hands of our Line Cooks. The responsibilities of this position include: • Responsible for the quality, food safety/sanitation, and timeliness of dishes served, • Responsible for being well-acquainted with all menu items, recipes, plating guidelines, and sanitation/basic safety information, • Prepares a variety of food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags, • Prepares foods for service using ovens, gas stoves, griddles, and broilers, • Maintains a clean and sanitary work station and working area, • Handles all products properly in accordance with Health Department standards and Snooze guidelines Is This Role For you? Line Cooks at Snooze are... • fun, energetic, eager and a committed team member., • experienced. A minimum of 1 year of experience in the restaurant industry., • fast paced. A minimum of 6 months experience in a high-volume restaurant setting preferred., • able to communicate clearly with management staff., • able to reach, bend, stoop and frequently lift up to 50 pounds., • able to work in a standing position for long periods of time (up to 10 hours)., • at least 17 years of age and authorized to work in the US. Certification Requirements All county required food and alcohol serving certifications must be obtained prior to employment. Let’s Talk About Safety Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. Snooze is an Equal Opportunity Employer

Job DescriptionJob Title: Department Manager Company Description: Flecha by Mark Wahlberg is an exuberant, polished casual dining establishment where the past and present converge to craft unforgettable experiences. Our commitment to 'Mexican Redefined' honors culinary roots while exploring new horizons, sparking curiosity with every dish. As more than just a venue, Flecha infuses traditional Mexican cuisine with a modern twist, featuring fresh local ingredients and signature dishes crafted by skilled chefs. Job Description: Flecha Cantina is a vibrant, upscale Mexican restaurant dedicated to delivering exceptional dining experiences. The individual must be a passionate and experienced Restaurant Manager to lead our team, ensure seamless daily operations, and uphold the highest standards of hospitality and cuisine. Key Responsibilities: • Direct and manage all front-of-house operations to cultivate an elevated guest experience, ensuring a welcoming, efficient, and high-standard service atmosphere., • Direct all personnel actions within your department, including the authority to recruit, hire, train, and manage performance to cultivate a culture of excellence and high-performance teamwork; maintain a positive and productive work environment in compliance with all federal, state, and local employment laws., • Assume accountability for the results of the department, exercising independent judgment to manage labor and supply costs while identifying opportunities for revenue expansion., • Ensure and maintain compliance with health, safety, and sanitation standards., • Accountable for resolving guest concerns promptly and professionally, ensuring satisfaction and loyalty., • Accountable for running quality shifts where execution, hospitality and profitability is second to none., • Perform other duties as assigned by ownership or regional management.Qualifications:, • Minimum 3 years of management experience in a high-quality, elevated restaurant setting, with demonstrated experience managing and directing the work of subordinate employees., • Strong understanding of elevated dining concepts and guest expectations., • Strong leadership and interpersonal skills., • Excellent communication and organizational skills., • Proficiency with restaurant management platforms, POS systems and financial reporting., • Ability to thrive in a fast-paced, dynamic environment., • Valid Food Handler’s Certification and California RBS (Responsible Beverage Service) certification required (or ability to obtain within 30 days of hire).Benefits:, • Competitive salary and bonus opportunities, • Health and wellness benefits., • Paid time off and employee meals, • Professional development and growth opportunitiesPhysical Requirements:, • Ability to stand and walk for extended periods (up to 8–10 hours per shift)., • Ability to lift and carry up to 25–50 pounds as needed., • Must be available to work flexible hours, including evenings, weekends, and holidays. Why Join Flecha by Mark Wahlberg? • Be part of a team that redefines traditional Mexican cuisine with creativity and passion., • Work in a vibrant, polished casual dining environment where your leadership skills will be valued and developed., • Enjoy competitive compensation and opportunities for growth within our expanding brand.If you are a passionate and experienced restaurant manager with a commitment to excellence, we would love to hear from you. Apply today to become a part of the Flecha by Mark Wahlberg family and help us create unforgettable dining experiences! Flecha Cantina is an equal opportunity employer. We comply with all applicable federal, state, and local laws regarding non-discrimination in employment. This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Description:\n\nDescription:\n \nReports To: Divisional Director of Early Childhood Education and Compliance \nDepartment: Early Childhood Education \nClassification: [Exempt/Non-Exempt] \nLocation: San Diego, C\n\nPosition Definition\nUnder the direct supervision of the Divisional Director of Early Childhood Education and Compliance, the Site Supervisor is responsible for the day-to-day leadership, administration, supervision, regulatory compliance, and overall operational effectiveness of an assigned Heartbeat Music & Performing Arts Academy (HBMPAA) early childhood education site. The Site Supervisor is accountable for maintaining a safe, nurturing, developmentally appropriate, and compliant educational environment for children from infancy through kindergarten. This position is responsible for ensuring that site operations consistently meet applicable requirements established by the California Department of Social Services, Community Care Licensing Division; California Department of Education (CDE) requirements applicable to funded programs; Title 5; Title 22; and all other applicable federal, state, local, licensing, funding, and HBMPAA requirements. The Site Supervisor provides direct leadership and oversight to Teachers, Teaching Assistants, Volunteers, Interns, and other assigned site personnel. This position is expected to maintain current knowledge of applicable regulatory requirements, identify and immediately address deficiencies, hold employees accountable for performance and conduct, and ensure corrective actions are implemented and sustained. The Site Supervisor also serves as a member of the enrollment team and supports enrollment, family engagement, program quality, and student success. When designated by leadership, the Site Supervisor serves as the primary on-site contact for Community Care Licensing representatives and participates in licensing visits, inspections, audits, and corrective-action activities.\nEssential Duties and Responsibilities1. Site Leadership and Regulatory Compliance\n\n Provide direct leadership and oversight of daily site operations and ensure the program operates in accordance with applicable Title 5, Title 22, licensing, funding, and HBMPAA requirements.\n Maintain current working knowledge of laws, regulations, licensing standards, funding requirements, and organizational policies applicable to the assigned program and site.\n Ensure required staff-to-child ratios and supervision requirements are maintained at all times.\n Maintain a safe, sanitary, organized, nurturing, and developmentally appropriate environment for children, employees, families, and visitors.\n Conduct routine site reviews and inspections to identify potential licensing, health, safety, operational, or program deficiencies.\n Take immediate action when a compliance or safety concern is identified. The Site Supervisor is responsible for addressing the concern, communicating expectations, initiating corrective action, verifying completion, and monitoring the issue to ensure sustained compliance.\n Ensure required licenses, notices, emergency information, postings, inspection records, and other regulatory documentation are current and properly maintained.\n Maintain site readiness for announced and unannounced licensing, funding, health, safety, and organizational inspections or audits.\n Immediately escalate serious licensing, child safety, health, employee conduct, or regulatory concerns to appropriate leadership.\n Serve as an on-site representative during licensing visits and inspections when designated by leadership and ensure identified deficiencies are addressed within established deadlines.\n2. Staff Supervision, Performance, and Accountability\n\n Provide direct supervision, direction, coaching, and performance management for Teachers, Teaching Assistants, Volunteers, Interns, and other assigned site personnel.\n Clearly communicate job expectations and ensure employees follow HBMPAA policies, classroom procedures, licensing requirements, safety standards, and leadership directives.\n Monitor employee attendance, punctuality, reliability, conduct, classroom performance, supervision practices, and compliance with assigned responsibilities.\n Address employee performance, attendance, conduct, safety, or compliance concerns promptly and consistently in coordination with Human Resources and appropriate leadership.\n Hold employees accountable for failure to meet established performance, conduct, attendance, safety, or regulatory expectations.\n Document coaching, performance concerns, attendance issues, policy violations, and other matters requiring formal follow-up in accordance with HBMPAA procedures.\n Conduct employee performance evaluations at least every six months or as otherwise required by HBMPAA.\n Evaluate employee performance using established measures, which may include: \n \n Desired Results Developmental Profile (DRDP) outcomes;\n Parent Satisfaction Survey results;\n kindergarten readiness and student-development measures;\n attendance, punctuality, and reliability;\n documented callouts affecting classroom ratios, coverage, or operations;\n classroom management and student engagement;\n compliance with licensing and safety requirements;\n completion and accuracy of required documentation; and\n overall job performance and adherence to HBMPAA standards.\n \n Identify training and development needs and provide or coordinate appropriate coaching, mentoring, and professional development.\n Model professional conduct, accountability, effective communication, and appropriate interactions with children, families, employees, and visitors.\n3. Child Supervision, Education, and Program Quality\n\n Ensure children receive appropriate care, supervision, education, and developmental support throughout the program day.\n Monitor classrooms and program areas regularly to ensure active supervision and compliance with established child-safety practices.\n Intervene immediately when unsafe, inappropriate, or noncompliant practices are observed.\n Ensure curriculum and instructional practices are developmentally appropriate and aligned with HBMPAA program objectives and applicable early childhood education standards.\n Monitor completion and accuracy of student assessments, including DRDP documentation and other required developmental measures.\n Ensure individualized learning goals are informed by assessments, observations, developmental needs, and family input.\n Support Teachers in implementing appropriate classroom management and positive guidance strategies.\n Monitor student progress and kindergarten readiness and implement improvement strategies when program outcomes do not meet established expectations.\n4. Family and Community Engagement\n\n Develop and maintain professional, respectful, and collaborative relationships with parents, guardians, families, and community partners.\n Ensure families receive timely and appropriate communication regarding student progress, classroom activities, program expectations, incidents, and other relevant matters.\n Conduct or oversee parent/guardian conferences regarding student development, progress, goals, behavioral concerns, and kindergarten readiness.\n Respond professionally and promptly to parent/guardian questions, concerns, and complaints and escalate significant matters when appropriate.\n Maintain confidentiality of student, family, and employee information in accordance with applicable laws and HBMPAA policies.\n Participate in enrollment activities and support efforts to maintain appropriate program enrollment.\n5. Health, Safety, and Emergency Preparedness\n\n Ensure compliance with all applicable health, sanitation, child supervision, food safety, emergency preparedness, and injury-prevention requirements.\n Ensure required daily child wellness and health observations are completed and documented as applicable.\n Maintain emergency plans, emergency supplies, evacuation procedures, and required emergency documentation.\n Ensure employees understand and follow emergency procedures and participate in required drills and safety training.\n Immediately address and report suspected child abuse or neglect, injuries, safety hazards, licensing violations, or other serious incidents in accordance with mandated reporting obligations and HBMPAA procedures.\n Ensure incidents involving children or employees are appropriately documented, reported, investigated, and escalated when required.\n6. Administrative and Operational Management\n\n Maintain complete, accurate, organized, and timely student, employee, attendance, licensing, enrollment, compliance, and program records.\n Ensure required documentation is completed accurately and submitted within established deadlines.\n Review site records routinely to identify missing, expired, inaccurate, or incomplete documentation and ensure deficiencies are corrected.\n Utilize required daily, weekly, and monthly site compliance checklists and other monitoring tools established by HBMPAA.\n Review emergency binders, employee and student files, licensing documentation, staff credentials, required postings, program records, and other assigned compliance materials.\n Monitor classroom materials, instructional supplies, equipment, and other site resources and ensure responsible use of organizational funds and property.\n Coordinate staffing and classroom coverage to maintain required ratios and minimize disruption to program operations.\n Maintain consistent communication with the Divisional Director of Early Childhood Education and Compliance and other designated leadership regarding site performance, staffing, compliance, safety, and operational concerns.\n7. Continuous Improvement and Accountability\n\n Monitor program performance and implement corrective and continuous-improvement strategies when deficiencies or opportunities are identified.\n Review assessment results, family feedback, attendance trends, classroom observations, compliance findings, and other program data to identify areas requiring improvement.\n Develop and implement action plans when site or employee performance does not meet established standards.\n Follow through on identified concerns until corrective actions have been completed and sustained.\n Participate in organizational audits, compliance reviews, leadership meetings, professional development, and quality-improvement initiatives.\n Perform other duties reasonably related to the position as assigned by HBMPAA leadership.\nRequirements:\n\n Minimum Qualifications\n\n Bachelor of Arts or Bachelor of Science degree in Early Childhood Education, Child Development, Early Childhood Studies, or a closely related field.\n Completion of required Infant/Toddler coursework, including a minimum of six (6) semester units in infant/toddler development or care, as applicable to the assigned program.\n Valid California Child Development Site Supervisor Permit or ability to obtain and maintain the required permit within the timeframe established by HBMPAA and applicable regulatory requirements.\n Minimum of five (5) years of professional experience in an early childhood education or preschool environment.\n Minimum of two (2) years of supervisory, lead, or management experience in an early childhood education setting.\n Demonstrated knowledge of California childcare licensing requirements, including applicable Title 5 and Title 22 requirements.\n Experience supervising employees, addressing performance concerns, and maintaining regulatory compliance.\n Strong organizational, leadership, problem-solving, and decision-making skills.\n Strong written and verbal communication skills with the ability to communicate effectively with employees, families, leadership, regulatory representatives, and community partners.\n Proficiency with computers, electronic records, email, and standard business software.\n Bilingual proficiency is preferred but not required unless otherwise designated for a specific site.\nRequired Clearances and Certifications\nThe Site Supervisor must obtain and maintain all clearances, certifications, permits, and training required by applicable law, licensing requirements, funding requirements, and HBMPAA policy, including, as applicable:\n\n California Child Development Site Supervisor Permit;\n criminal background and required fingerprint clearance;\n health examination and tuberculosis (TB) clearance;\n current Pediatric CPR and First Aid certification;\n Mandated Reporter training;\n required immunization documentation;\n required health and safety training; and\n any additional certifications or training required for the assigned program.\n\nContinued employment in the Site Supervisor position is contingent upon maintaining all required permits, clearances, certifications, and qualifications.\nLeadership and Accountability Expectations\nThe Site Supervisor is a leadership position and is expected to independently identify, address, and follow through on routine operational, employee, safety, and compliance matters within the scope of the position.\nSimply identifying or reporting a concern does not, by itself, satisfy the responsibilities of the position. The Site Supervisor is expected to take appropriate ownership by providing clear direction, initiating corrective action, documenting concerns when required, verifying that corrective measures have been completed, escalating matters that exceed the position's authority, and monitoring the issue to ensure sustained resolution.\nThe Site Supervisor is also responsible for maintaining current knowledge of the regulatory requirements applicable to the assigned site. Failure to maintain required compliance, appropriately supervise employees, address known safety or licensing concerns, maintain required documentation, or hold employees accountable may result in corrective action, up to and including termination of employment, consistent with HBMPAA policies and applicable law.\nPhysical and Work Requirements\nThe position requires the ability to perform the essential functions of an early childhood education leadership role, with or without reasonable accommodation. Duties may include frequent standing, walking, bending, reaching, interacting with children at floor level, responding promptly to emergency situations, and moving throughout classrooms and outdoor program areas to actively monitor operations.\nThe Site Supervisor must be able to maintain sufficient mobility, awareness, and responsiveness to supervise program operations and respond to child health and safety needs.\nAcknowledgment\nThis job description is intended to describe the general nature and level of work performed by individuals assigned to this position. It is not intended to represent an exhaustive list of all duties, responsibilities, qualifications, or requirements. HBMPAA reserves the right to modify, add, remove, or reassign duties and responsibilities based on organizational needs and consistent with applicable law.

Job Description Job Description COMPENSATION & BENEFITS: Pay Rate: $24.00–$26.00 per hour This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Aztec Shops offers eligible full-time hourly employees a competitive benefits package that includes 80% employer-paid medical coverage for the employee and their qualified dependents, 90% employer-paid dental coverage for the employee and their qualified dependents, employer-paid life/AD&D insurance, an employer-funded defined benefit pension plan, vacation and 12 days of sick leave annually, paid holidays, up to $5,000 annually in tuition reimbursement, voluntary 403(b) matching and 457 retirement savings plans non matching, flexible spending accounts, employer EAP including financial wellness resources, and additional employee benefits. Additional information about our compensation scales is available at: www.aztecshops.com/employment SUMMARY: Prepares and cooks food, per recipe or instruction by Catering Chef, Sous Chefs, Kitchen Manager. May complete various duties such as (i.e. food prep, cleaning, organizing inventory). ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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. Prepares food products as assigned by Catering Chef, Sous Chefs, Kitchen Manager, following established recipes and standards. Able to read and understand prep sheets as well as event sheets. Ensures product quality by following food handling procedures and sanitation guidelines in accordance with policy. Operating, maintaining and cleaning grill, kitchen and production equipment in a safe and efficient manner. Assists with inventory process accuracy, the recording of spoilage and product transfers, reporting any discrepancies to unit manager or supervisor. Takes responsibility for the cleanliness and orderly appearance of the unit or event, including restocking necessary products or supplies and emptying trash receptacles. Prepares all food in a timely manner and in a tasty eye-appealing manner with correct seasoning. Uses basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Knows or is capable of learning classic culinary techniques. Sets up, breaks down, works and cleans the various stations in the kitchen (pantry, broiler, sauté, pasta, and expedite). Records Pre and Post Production quantities for production reports. Breaks down the received delivery orders and stores the product properly. May assist in the cleaning of equipment, tools, or pans. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; plus at least one year of experience in a full production kitchen; or equivalent combination of education and experience. Food Handler certificate from County of San Diego preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives. MATHEMATICAL SKILLS: Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, divide. Able to comprehend conversion charts. Able to multiply recipes based on production needs. REASONING ABILITY: Ability to apply common-sense understanding to carry out general written or oral instruction. Ability to identify and report any deficiencies on invoices or product transfers to supervisor and to identify unusable product, discard, and report to Production Chef. Ability to identify and utilize leftover products to maximize product value. MANUAL DEXTERITY: Requires the ability to use a variety of equipment and utensils. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: While performing the duties of this job, the employee is frequently required to stand or move for prolonged hours, communicate, taste and smell; handle objects, utensils, tools and controls. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision. WORKING CONDITIONS AND HAZARDS While performing the duties of this job the employee is always exposed to food fumes or airborne particles. The employee frequently works near moving mechanical parts, cooking equipment and is exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job Description Job Description COMPENSATION: Pay Rate: $18.00 per hour ? SUMMARY: Provides responsive and high quality customer services to promote positive impressions to customers.? Works efficiently as a team member, taking initiative to perform tasks, resolve problems and ensure successful outcomes. ? ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose.? To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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. Processes cash, credit card, and meal card transactions. Assists with stocking/restocking of inventory and replenishment of food items, utensils, napkins, etc. Provides quality customer service while ensuring compliance with policies and standards. Uses interpersonal skills to build customer confidence. Maintains positive working relationships with customers and peers. Observes all safety and Company rules and regulations in the performance of duties. Prepares products as assigned by production records. Follows approved recipes and standards for consistency and accuracy of products. Maintains the cleanliness of the workstation at all times. Follows all sanitation guidelines ensuring fresh, wholesome products. Operates and maintains kitchen equipment in a safe and efficient manner. Assists with accepting deliveries and stores raw food products according to established standards. May assist in the cleaning of equipment, tools, or pans. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree equivalent is required.? Related experience and/or advanced training or any equivalent combination of education and experience may be substituted.? Strong communication and interpersonal skills are required. Food Handler certificate from the County of San Diego is preferred. ? MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS ? LANGUAGE SKILLS:? Must be able to read, write and understand English.? Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to effectively communicate with customers and employees using good voice quality that is conversational and professional. ? MATHEMATICAL SKILLS:? Basic math skills with the ability to count in ascending or descending order.? Must be able to add, subtract, multiply and divide. ? REASONING ABILITY:? Requires the ability to apply common-sense understanding to carry out general written or oral instruction. ? MANUAL DEXTERITY: Requires the ability to use a variety of equipment and utensils. ? PHYSICAL COMMUNICATION:? Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.? Physical appearance presented to the public and internal employees must be professional. ? PHYSICAL DEMANDS:?? Must be able to operate cash registers. While performing the duties of this job, the employee is frequently required to stand for prolonged hours and handle different objects.? Employee is occasionally required to stand, walk/move.? Must be able to move, lift or carry heavy objects or materials up to 50 pounds.? ? WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles.? The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals.? The noise level in the work environment is usually moderate. ? BACKGROUND CHECK INFORMATION:? A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd.? Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses.? Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check.? Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. ? Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices.?? Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed.? Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity. ?

Job DescriptionDescription: goop kitchen is on a mission to to build the most trusted and exceptional, clean food and hospitality company for the world. Every meal we serve reflects our commitment to quality ingredients, thoughtful preparation, and genuine hospitality. We envision a world where clean eating is just eating—where food that’s good for you is also vibrant, satisfying, and deeply enjoyable. As Assistant Kitchen Manager (Assistant Chef de Cuisine), you’re the second culinary leader in the kitchen — the one running the line when the pace picks up, and the person the team looks to mid-shift. You’ll partner closely with the Chef de Cuisine to run daily operations, and you’ll own execution shift by shift: recipe adherence, portion control, food safety, and the timing that gets clean, thoughtfully sourced food out the door exactly as intended. This is a hands-on leadership role built for someone who wants to grow. You’ll coach Shift Leads, Utility Chefs, and Line Chefs in real time, step in to lead the kitchen when the CDC is off-site, and develop the skills that make you our next Chef de Cuisine. What You’ll Do: • Lead the shift. Run assigned shifts as the senior culinary leader on the floor — directing stations, setting the pace, and moving the team as volume shifts., • Hold the standard. Enforce recipe adherence, portion control, and plating specifications station by station, correcting course in real time before food leaves the kitchen., • Coach and develop. Train Shift Leads, Utility Chefs, and Line Chefs on station standards, prep procedures, and new menu items, with feedback in the moment., • Plan prep and production. Build and adjust daily prep and production lists against forecasted volume to protect quality and limit waste., • Own food safety. Complete and verify temperature checks, cooling reports, and digital food safety logs; lead sanitation walks and hold the team to allergen-handling and HACCP protocols., • Support inventory and ordering. Run counts, receive and verify deliveries against invoices, flag variances, and place orders as directed by the CDC., • Watch the numbers. Apply portioning, yield, and waste controls that support food and labor cost targets, and surface what’s driving them., • Open and close. Lead opening line checks and closing procedures — checklists complete, equipment shut down properly, facility secured., • Step in. Take day-to-day leadership of the kitchen when the CDC is not presentRequirements: What You’ll Bring • At least 2 years in a supporting kitchen leadership role (e.g., Assistant Kitchen Manager, Kitchen Lead, Sous Chef) in a high-volume or made-to-order kitchen, • Demonstrated ability to run a station and direct others through a full-volume shift, • Experience training or onboarding hourly kitchen team members, • ServSafe Food Handler certification, or the ability to obtain one, • Working knowledge of food safety standards, HACCP, and Health Department compliance, • Familiarity with clean eating principles, dietary restrictions, and allergen-friendly cooking techniques, • Comfort with kitchen systems — POS, inventory platforms, online ordering, and digital food safety logs, • Organizational skills to prioritize prep, production, and cleaning in a fast-paced environment, • Clear communication with leadership, your kitchen team, and vendors, • A commitment to sustainability, ingredient integrity, and high standards of kitchen cleanliness, • Background in health-forward, clean-ingredient, made-to-order kitchen concepts and/or experience with delivery-first or digital food concepts preferred, • Bilingual — Spanish/English a plus Benefits • Competitive salary and benefits package, • Medical, Dental and Vision insurance, • Paid time off, • 401k match, • Annual cell phone reimbursement, • Employee discount., • Opportunity to build and work in a dynamic and innovative environment., • A chance to make a meaningful impact on a rapidly growing brand. About goop kitchen goop kitchen is an upscale fast-casual concept, founded by Gwyneth Paltrow in 2021, serving real, clean, and delicious food made-to-order. The brand focuses on thoughtfully sourced ingredients and chef-driven menus designed primarily for delivery and takeout.

Job Description Job Description COMPENSATION: Pay Rate: $24.00?per hour ? SUMMARY: The Concessions Supervisor assists management in the operations of multiple concession stands before and on event day to ensure accurate staffing, production levels, quality controls & timely service. Works closely with team members to positively impact the business through labor reduction and cost controls. Directs team as necessary to ensure all operations are in compliance with sanitation, safety, and alcohol policies. Reviews work procedures and operational problems to determine ways to improve service, performance, or safety. Assists team members in daily tasks as needed. ? ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose.? To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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. Assists management in daily unit operations to ensure that proper procedures and guidelines are in place and followed for quality products and service. Effectively lead and direct employees engaged in food preparation, point of sale operations, customer service, inventory, checklists, and opening and closing procedures. Ensure all new employees are trained and all team members remain well informed of any changes in policies or events, and effectively communicate any issue to management Take initiative to deliver the highest levels of customer service and food quality to every guest Follow and enforce all company rules and regulations including safety, sanitation, and alcohol policies. Must have knowledge of alcoholic beverages including properly knowing how to change a keg. Communicate with managers and warehouse team to oversee the proper stocking of food and beverage products throughout the stadium. Directs staffing during events to ensure standards are maintained throughout the stadium and a high-quality appearance of the concession location with a focus on attention to detail and clear sight lines. Resolve internal and external customer issues and complaints to ensure customer satisfaction May perform some service tasks, such as assisting guests, stocking shelves, counting inventory, and cashier duties as requested by management. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree; plus at least six months of experience in food service/retail operations; or equivalent combination of education and experience. Strong interpersonal skills, self motivation, and organization skills required. Food Handler?s certificate from the County of San Diego is preferred. For alcohol service purposes, 21 years or older is preferred to obtain Responsible Beverage Service (RBS) certification. ? MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS ? LANGUAGE SKILLS:? Must be able to read, write and understand English.? Requires the ability to follow verbal and written instructions, guidelines and objectives. Requires the ability to read, comprehend, and interpret general business information.? Requires the ability to effectively communicate with customers and employees using correct English.? Requires quality conversational and professional use of English.? Requires the ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers and the general public. ? MATHEMATICAL SKILLS:? Requires the ability to apply basic math concepts; calculating figures and amounts such as discounts, portions, percentages, and volume. ? REASONING ABILITY:? Requires the ability to apply common-sense understanding to carry out general written or oral instructions.? Must be able to multitask, prioritize work and pay attention to detail.? Requires good analytical and quantitative skills. ? MANUAL DEXTERITY: Requires the ability to use a variety of equipment and utensils.? ? PHYSICAL COMMUNICATION:? Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. ? PHYSICAL DEMANDS:?? Must be able to operate cash registers. While performing the duties of this job, the employee is frequently required to stand for prolonged hours; handle and reach objects.? Employees are occasionally required to stand, walk/move.? Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Employees may need to ascend/descend stairs. ? WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles.? The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days. ? SUPPLEMENTAL INFORMATION: The person holding this position is considered a ?mandated reporter? under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. ? BACKGROUND CHECK INFORMATION:? A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd.? Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses.? Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check.? Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices.?? Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed.? Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity. ?

Job Description Priority consideration deadline: Monday, October 5, 2026. Compensation: $24.68- $25.42 Hourly GENERAL PURPOSE: Under the general supervision of the Children's Center Director, the Food Services Supervisor is responsible for the implementation of the nutritional program meeting the needs of all children enrolled in the program. This includes meal planning that meet established guidelines; ordering lunch, supplies and equipment from outside vendors; preparing breakfast and snacks; overseeing all meal delivery to classrooms; and ensuring appropriate maintenance, sanitation and safety standards within the work area. The SDSU Children's Center is NAEYC accredited and adheres to the NAEYC Code of Conduct. ESSENTIAL DUTIES & RESPONSIBILITIES Primary Functions • Maintains knowledge of USDA Child and Adult Care Food Program (CACFP) requirements and ensures the Center is compliant with the regulations, • Creates menus, places orders, receives and prepares all foods in accordance with USDA Child and Adult Care Food Program guidelines, • Creates menus to meet USDA CACFP guidelines and individual dietary needs of children with allergies or specific medical requests from the child's physician, • Ensures accuracy of weights and measures for all food components served in accordance with USDA Child and Adult Care Food Program guidelines, including those produced by outside vendors, • Arranges substitute coverage for staff when necessary, including cooking as needed, • Conducts regular analysis of food costs and other CACFP costs to ensure maximum utilization of CACFP funding, • Prepares documents for reimbursement, provides to accounting for review, and enters meal data in CNIPS by the tenth of each month, • Maintains documentation of meal count data reimbursements in a secure location, • Reviews Menu Production Sheets monthly to ensure nutrition requirements are being met, • Makes recommendations for needed changes to supervisor to meet established guidelines as stipulated, • Conducts regular walk through of the kitchen area, inspecting all equipment and materials to ensure proper maintenance, appearance and sanitation according to established guidelines and procedures, • Ensures preparation of needed work orders or repair reports on proper forms with all pertinent information completed. Monitors the progress of requested work and priorities for work as required and reports to Children's Center Director all updated work priorities, • Makes recommendations to supervisor for improvements to facilities and equipment, • Works with staff to maintain a safe environment for children, staff and to report known safety problems to supervisor, • Assists in the development and implementation of a comprehensive package of promotional efforts for the Children's Center, • Assists in defining target markets, • Monitors and updates web page content relating to the food program to ensure it is compelling and accurate, • Makes suggestions for improvements to the overall Children's Center web page to ensure it is compelling and accurate, • Prepares written reports, as necessary, • Assists others in department with special tasks as assigned QUALIFICATIONS: Minimum and Preferred Requirements Education: • High School Diploma required. Bachelor's degree and/or AA or AS (or equivalent) (preferably in Child Development, Nutrition, Health Education, or Health Science) preferred Experience: • One year working in Child and Family Development required, • Two years supervisory experience required. Experience supervising and working directly with college students preferred, • Two years of experience in menu planning and food preparation required, • One year working with the Child and Adult Care Food program (CACFP) preferred, • Proficient with Excel and Word software, • Must have experience in supporting families with nutrition needs License & Certifications: • Current certification for Food Service Manager Training required (within 30 days of hire and then renewed every 5 years), • Food Handler Training certification required (within 7 days of hire and renewed annually), • Valid CA driver's license with a clear driving record upon hire Trainings (within first 30 days): • Universal Health Precautions, Blood-borne Pathogens and infectious waste disposal, • Site safety and emergency procedures including fire and earthquake drills, • Anti-Harassment Training for Supervisors, • Workplace Violence Prevention, • Data Security & Privacy, • Gender Awareness Training PERFORMANCE EXPECTATIONS • Must professionally represent the Associated Students and San Diego State University at all times, • Must be able to successfully fulfill the Essential Duties of this job description and meet performance expectations, • Highly organized, confidential and reliable individual with keen written and verbal communication skills and the ability to work in a diverse, frequently changing population of students, faculty and staff, • Capable of maintaining positive working relationships with staff, University, customers and vendors, • Thorough knowledge of the most up-to-date nutritional standards for children, including portion sizes, • Keeps current of new issues and research in the field of early childhood nutrition, • Works in an independent manner without undue supervision, • Establishes mutual respect by showing an accepting attitude toward children, families, and co-workers

Job DescriptionBenefits: • Free uniforms, • Health insurance, • Opportunity for advancement, • Training & development, • Vision insurance, • Wellness resources, • 401(k), • 401(k) matching, • Company parties, • Employee discounts Be part of something special from day one at Tempo by Hilton Del Mar—the first Tempo by Hilton on the West Coast! Join our opening team and help bring this exciting new Hilton brand to the Del Mar coast while enjoying medical, dental & vision insurance, 401(k), PTO, exclusive Hilton Team Member Travel Discounts, and fun team celebrations and parties. We’re building a supportive, energetic team where your hard work is appreciated, your growth matters, and you’ll have the opportunity to make your mark on a brand-new hotel from the very beginning! Job Summary The F&B Server is to prepare alcoholic/non-alcoholic beverages, Specialty coffees and serve/prepare food in accordance within the brand's quality and control standards. To assist in the overall duties of the daily operation of the F&B department including meeting banquets to efficiently serve all hotel patrons in a courteous and professional manner. To maintain proper sanitation at all times as per local health department regulations and guidelines. Responsibilities • Report to the F&B Manager or the shift supervisor at the beginning of your shift., • Complete duties as assigned by the F&B Manager., • Assist the F&B Manager and/or shift supervisor in checking for proper food and taste., • Check staffing levels. Inform appropriate staff members of any call outs and notify of any changes. Consult with the F&B Manager or supervisor if reinforcements need to be called., • Check warewashing machine for proper temperature and chemical level., • Make sure appropriate dishes and silverware are set up nearby for easy access during your shift., • Ensure the POS equipment is in correct functioning order and all supplies are stocked and available.Qualifications, • Ability to stand for 8 hours, lift push pull up to 20lbs, • Food Handlers Card Required, • Be willing and have the ability to work a varied schedule that may include evenings, nights, and weekends, • Previous food and beverage experienceBenefits/Perks, • Excellent benefits include: Medical, dental, life, PTO, and 401k with company match for full-time associates, • We offer an excellent travel discount program., • Opportunity to grow, we promote from withinExcel Hotel Group is a fully integrated property ownership, management, and development company enjoying exciting growth. We believe that our family-driven culture is the backbone of our company.

Northgate Gonzalez Market has grown from one store in Anaheim in 1980 to over 40 locations across Southern California, and we're looking for passionate, customer-focused team members to join our family. We offer flexible schedules, opportunities for growth, and an associate discount of up to 20% for you and your householdall in a positive and fun work environment where you'll feel valued and appreciated. If you're enthusiastic, team-oriented, and ready to build a career with us, we'd love to meet you. Essential Duties And Responsibilities: The essential duties and responsibilities of this position include, but are not limited to the following: • Observe all store rules and company policies; comply with safety policies and procedures., • Maintain a neat, well-groomed personal appearance at all times and observe company dress regulations., • Observe shift operating hours at all times as scheduled or assigned by the store director., • Bag customer's purchases in accordance with established store procedures., • Provide carry out service, • Sort and return-to-stock items (go-backs) back to their normal shelf locations., • Perform price check functions., • Obtain items from shelves to replace exchanges or items that our customers desire to purchase., • Assist customers with purchases including carry-out service and loading into their vehicles., • Gather shopping carts and take them to designated areas and pickup points., • Move empty bottles and containers from the front end to back room., • Assist in prompt clean up of spills and breakages of glass or plastic containers to eliminate potential hazards and prevent accidents according to company policy., • Sweep floors during store hours and assist in other maintenance duties as assigned., • Keep the front end of the store clean and in good order., • Handle damaged and spoiled products and assist in controlling the level of damaged goods., • Control excessive use of utilities and water and observe sound conservation practices., • Assist in training personnel when assigned., • Greet all customers and provide them with prompt and courteous service or assistance., • Accurately record in-store use of merchandise in accordance with company policies., • Assist in keeping front end displays clean and orderly; eliminate debris such as discarded receipts or wrapping material from front end counters and displays., • Maintain general housekeeping and sanitation standards in compliance with store policy and state and local health regulations on a regular, ongoing basis., • Use and maintain equipment in good working order; immediately advise store manager of any maintenance or equipment problems., • Observe security standards by staying alert and being aware of customer actions and behavior, report to key person or security any abnormal behavior., • Notify department manager of personnel situations or policy violations affecting store operating performance or of situations requiring disciplinary action or that may potentially require such action., • Perform any other work-related duties as assigned. Requirements And Conditions: Education/Experience/Skills • High school education preferred but not absolutely required. Certificates/Licenses/Registrations • (None required) Skills Required • Be able to perform arithmetical calculations at the eight-grade level in order to assist in sales transactions and to calculate and extend column totals on in-store supply usage., • Ability to hear, speak and understand the spoken word in order to respond promptly to pages for assistance, to accommodate verbal requests from customers for information or assistance, to answer telephones, and to be able to communicate effectively with others., • Ability to read, write, analyze, interpret and understand the English language with sufficient proficiency in order to read and understand instructions for operating electronic equipment and tools; company handbooks, policies and procedures; and other written job-related documents., • Must have and be able to present a valid work permit if under the age of 18., • Be thoroughly familiar and willing to comply with all priorities and store policies pertaining to the job position including punctual and reliable attendance. Physical Demands And Work Conditions The physical demands and work conditions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities: • While performing the duties of this job, the employee is regularly required to sit, stand, and use the hands to handle, finger, or feel objects, tools or controls., • The employee must occasionally exert or lift up to 42 pounds carrying boxes of records and forms and frequently exert or lift moderate amounts of weight., • Successful performance requires vision abilities that include close vision and the ability to adjust focus., • Be able to climb a ladder to retrieve inaccessible items for customers located above freezer cases or from stockrooms and other storage areas; be able to sweep and mop floors and lift or carry out trash containers to be emptied in an outside bin., • Have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies such as cleanup requests (due to accidental spills or breakage of glass or plastic containers having liquid contents), shoplifting and other security assistance requests, customer accidents, etc., • Be able to handle fresh fruits, vegetables, house plants and flowers without negative allergic consequences that would adversely affect job performance., • Be able to tolerate moderate amounts of dust and chemical fumes from common household cleaning agents such as ammonia during routine housekeeping duties., • The work environment includes occasional exposure to refrigerated frozen food storage areas with temperatures as low as 20 degrees (Fahrenheit) below zero., • The work environment includes occasional exposure near heated ovens and high temperatures., • The employee may occasionally be required to accompany or escort refrigeration repair personnel to machine and compressor rooms which can have extremely high noise levels; however, typically, the noise level in the work environment is moderate. Important Disclaimer Notice The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change. Truck drivers must be able to pass a standard drug test and qualify as being "drug?free" under the legal and medical guidelines permitted by the Drug?Free Workplace Act of 1988." All other employees not subject to the U.S. Department of Transportation drug and alcohol rules and comparable state laws must be able to pass a pre-employment drug test, which will not screen for non-psychoactive cannabis metabolites. Northgate Markets is proud to be an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status, or any other characteristic protected by law. Positions by store will vary and are subject to availability. Be sure to update your applications regularly. Applications remain active for 30 days. If you are not contacted within 30 days, you must update your application to be considered for any new openings. Your Right To Work In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification document form upon hire. Northgate Markets will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the California Fair Employment and Housing Act (Ban the Box Law). Pay Range: $17.75 - $21.00 Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

At Sprouts Farmers Market, the Assistant Store Manager is responsible for directing all business processes at their assigned store and delivering positive results. The Assistant Store Manager must be competent in all departments, both perishable and non-perishable, to ensure the team executes all programs and processes to drive sales and efficiency. They inspire and motivate a team committed to providing superior customer service in a fast-paced and friendly environment in compliance with company safety, labeling, health, and weights and measures standards. They also oversee the entire store in the absence of the Store Manager. This role is responsible for driving store sales, team member engagement, and robust customer advocacy through strong, dynamic leadership to create success in people, processes, partners, and performance. • Positively shape the culture in the store by modeling the leadership behaviors aligned to Sprouts values., • Develop the store leadership team to deliver an exceptional customer experience by motivating and engaging team members., • Lead a team of approximately ten people (all Department Managers and Receivers) with courtesy, respect, integrity, and care., • Motivate and develop the management team by embracing, leading, advocating, and consistently modeling our Sprouts leadership behaviors., • Celebrate store successes and identify/address opportunities for perpetual improvement., • Consistently evolve customer satisfaction by positioning and teaching team members to exceed customer expectations., • Demonstrate advanced product knowledge when assisting customers and training store team members., • Communicate expectations, policy changes, new initiatives, and product knowledge., • Provide and receive constructive feedback and direction for effective communication and collaboration within store teams and store support area partners., • Confidently and effectively address emergencies, crises, equipment failures, and resolve any issues that arise with a sense of urgency., • P&L ownership - manage inventory, labor, and expenses at optimum levels and meet targets as a rate to sales., • Maintain compliance with all safety and food safety recommendations and requirements, as measured through Ecolab and PCR audits., • Identify any safety, security, and loss prevention concerns and address with the BPS team to resolve., • Ensure federal, state, and company regulations and standards are met or exceeded, including laws, regulations and standards related to labor, health, safety, and sanitation, in order to maintain a safe and clean work environment for employees and customers, to ensure compliance with all legal and Company requirements., • Drive sales growth and store experience execution anchoring on Educate and Enrich standards to include consistent 8+ store conditions, ad directives, top item knowledge, and department schematics., • Master and create an obsession around top item in stock conditions in all departments through effective fresh item management, perpetual inventory, and computer assisted ordering., • Oversee inventory management, including ordering, receiving, unloading, breaking down, stocking, facing, and rotating merchandise with particular attention paid to code dates and sanitation., • Oversee invoicing from our distribution centers and vendors. Report discrepancies to the appropriate supplier as needed., • Lead Receivers and backroom organization, cleanliness, and safety., • Help build and maintain displays on the sales floor, compliant with company programs and standards., • Verify all products are fresh, labeled, and priced accurately., • Oversee price changes and remain up to date on sale prices., • Be at least 21 years of age., • Have a high school diploma or equivalent, a degree in business management, marketing, retailing, communications, advertising, or related field preferred., • 1-3 years of retail experience; or an acceptable combination of education and experience., • Have demonstrated success leading non-perishable and perishable department operations with integrity, including profit and loss, safety, sanitation, staffing, disciplinary actions, training, developing leaders, conducting performance appraisals, meeting deadlines, managing inventory and shrink, executing sales promotions, and merchandising., • Professional communication skills, both written and verbal, along with attention to detail, analytical, and solution-focused decisiveness., • Be proficient in Microsoft Office, bookkeeping/accounting, time and attendance, and human resources software., • Be flexible to work a schedule that changes based on business needs, including nights, weekends, and holidays., • Have and maintain Food Safety certification., • Able to lift 60 pounds between 15 inches and 70 inches above the ground, lifting heavier items is required occasionally., • Pushing and pulling racks and U-boats of merchandise is common throughout a typical day. Push and pull force required ranges from 80 pounds to 100 pounds., • Stand on hard surfaces continuously, walk up to 2 miles, reach vertically to access upper levels, and transfer items horizontally., • Wear PPE consistent with the task assignment, including but not limited to non-slip, closed-toe shoes, long pants, and gloves (latex and or cut-resistant)., • Tools and equipment used include, but are not limited to, phone, computer, mouse, keyboard, ovens, freezers, meat and cheese cutters, grinders, scales, mixers, box cutters, scanners, cash register, carts, and pallet jacks. The pay range for this position is $70,304.00 - $110,100.31 / year. Sprouts Farmers Market determines pay based on applicable experience and qualifications of the applicant. In addition to a rewarding career, Sprouts offers a comprehensive program to help support you and your family. These programs include: • Competitive pay, • Sick time plan that you can use to support you or your immediate families health, • Vacation accrual plan, • Opportunities for career growth, • 15% discount for you and one other family member in your household on all purchases made at Sprouts, • Flexible schedules, • Employee Assistance Program (EAP), • 401(K) Retirement savings plan with a generous company match, • Company paid life insurance, • Contests and appreciation events throughout the year full of prizes, food and fun! Eligibility requirements may apply for the following benefits: • Bonus based on company and/or individual performance, • Affordable benefit coverage, including medical, dental and vision, • Health Savings Account with company match, • Pre-tax Flexible Spending Accounts for healthcare and dependent care, • Company paid short-term disability coverage, • Paid parental leave for both mothers and fathers, • Paid holidays Get Paid Every Day! Sprouts Farmers Market offers DailyPay - if you're hired as an eligible employee, you'll be able to transfer the money you've already earned at no extra cost, and get it the next business day, for free. We offer DailyPay so you don't have to wait for payday to access the money you've already worked for. With DailyPay, you can see how much you've made every day and you can transfer your money any time before payday. You can learn more by visiting https://www.dailypay.com/partners/sprouts-farmers-market/. Grow with us! If you have a passion for inspiring people and a flair for fresh food, consider applying for a job at Sprouts! With a focus on customer service, our neighborhood grocery stores offer high-quality, farm fresh produce, natural meats, plenty of scoop-your-own bulk goods and much more in a fun, friendly, old-fashioned farmer's market setting. Come grow your career in healthy living with a fast-paced, rapidly growing company and teams that pride themselves on empowering others along their journey. At Sprouts, we're committed to fostering an inclusive, respectful, and caring workplace culture. Our Team Member Resource Groups (TMRGs) create spaces for connection, support, and growth. Every team member is welcome to join one or more of our five groups: • Inspiring Women at Sprouts, • Rainbow Alliance at Sprouts, • Sabor at Sprouts, • Soul at Sprouts, • Honored to Serve at Sprouts Together, these

Northgate Gonzalez Market has grown from one store in Anaheim in 1980 to over 40 locations across Southern California, and we're looking for passionate, customer-focused team members to join our family. We offer flexible schedules, opportunities for growth, and an associate discount of up to 20% for you and your householdall in a positive and fun work environment where you'll feel valued and appreciated. If you're enthusiastic, team-oriented, and ready to build a career with us, we'd love to meet you. The essential duties and responsibilities of this position include, but are not limited to, the following: Operational • Greet all customers and provide them with prompt and courteous service or assistance., • Adhere to all local, state and federal health and civil code regulations., • Responsibility of cash drawer contents in both the "start" and "end" of the actual work shift., • Cashier accountability (i.e., over/ shorts of till), • Scan or record the purchases of a customer into a cash register efficiently and accurately., • Be knowledgeable in and able to recognize or differentiate between all the various types of produce merchandise carried in the store including differences between varieties of similar classes of products (e.g., apples, lettuces, etc.)., • Assist customers with bulk products that they may have difficulty in handling., • Collect money in the form of cash or checks from customers and tender accurate change in accordance with company policies and procedures., • Process all of the various types of sales transactions accepted by the store including but not necessarily limited to authorized Accounts Receivable sales, EFT transactions, WIC Coupons, Food Stamps, manufacturers' coupons, gift certificates, etc. in strict accordance with established company policies and procedures including full compliance with any legal requirements or regulations governing same., • Bag or package merchandise according to established company policies and procedures., • Handle damaged or spoiled products and return?to?stocks ("go?backs") according to company policy., • Ring all sales into cash register in accordance with company cash handling procedures., • Verify all customer IDs presented and observe store policies pertaining to the acceptance of checks and the sale of alcoholic beverages., • Notify management promptly of any irregularities or discrepancies in the operating results of any applicable work shift if cash variations exceed $5.00 (or the level that has been established by management for your particular store or location)., • Record on designated forms any price discrepancies and/or any "not on file" items that are encountered on electronic point?of?sale terminals or computers; request price checks promptly on any such items according to company policy., • Maintain general housekeeping and sanitation standards in compliance with store policy and state and local health regulations on a regular, ongoing basis., • Assist in keeping all checkout, sales and storage areas clean, clear and in good order., • Use and maintain equipment in good working order and report any problems or malfunctions immediately to your supervisor., • Adhere to company policy pertaining to excessive cash in registers and perform cash pickups in accordance with such policy., • Observe security standards by staying alert and being aware of customer actions and behavior; report to manager or security any abnormal behavior., • Secure register at all times when leaving it unattended; protect company assets at all times., • Notify department manager of personnel situations or policy violations affecting store operating performance or of situations requiring disciplinary action or that may potentially require such action., • Perform any other work-related duties as assigned. Leadership • Assist in training associates and co?workers when directed to do so., • Maintain good communications in the department and throughout the organization Safety • Comply with safety policies and procedures., • Maintain a neat, well-groomed personal appearance at all times and observe company dress regulations. Education/Experience • High school education preferred with successful completion of an apprenticeship/training program; or equivalent combination of education and experience. Certificates/Licenses/Registrations • (None required) Skills Required • Be able to calculate figures and amounts such as discounts, gross margins, percentages, ratios, and apply concepts of basic algebra in order to handle sales transactions, tender change, and verify vendor invoice charges and counts., • Be able to accurately complete required reports including daily sales reports, inventory counts, receiving logs, and cash accountability or cash reconciliation and audit forms., • Ability to hear, speak and understand the spoken word in order to respond promptly to pages for assistance, to accommodate verbal requests from customers for information or assistance, to answer telephones, and to be able to communicate effectively with others., • Ability to read, write, analyze, interpret and understand the English language with sufficient proficiency in order to read and understand instructions for operating electronic equipment and tools; company handbooks, policies and procedures; and other written job-related documents including postings on company bulletin boards. Physical Demands and Work Conditions • While performing the duties of this job, the employee is regularly required to sit, stand, and use the hands to handle, finger, or feel objects, tools or controls., • The employee must occasionally exert or lift up to 50 pounds carrying boxes of records and forms and frequently exert or lift moderate amounts of weight., • Successful performance requires specific vision abilities that include close vision and the ability to adjust focus to check identification cards, checks, invoices and other written documents., • Be able to climb a ladder to retrieve inaccessible items for customers located above freezer cases or from stockrooms and other storage areas; be able to sweep and mop floors, dust and face shelves, and lift and carry out trash containers to be emptied in an outside bin., • Have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies such as cleanup requests (due to accidental spills or breakage of glass or plastic containers having liquid contents), shoplifting and other security assistance requests, customer accidents, etc., • Be able to work with fresh fruits, vegetables, house plants and flowers without negative allergic consequences that adversely impact performance., • Be able to tolerate moderate amounts of dust and chemical fumes from common household cleaning agents such as ammonia during routine housekeeping duties., • Have sufficient memory retention skills to memorize weekly ad prices and daily produce (or other perishable department) specials., • The work environment includes occasional exposure to refrigerated frozen food storage areas with temperatures as low as 20 degrees (Fahrenheit) below zero., • The work environment includes occasional exposure to heated ovens and high temperatures., • Typically, the noise level in the work environment is moderate. Important Disclaimer Notice The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change. Truck drivers must be able to pass a standard drug test and qualify as being "drug?free" under the legal and medical guidelines permitted by the Drug?Free Workplace Act of 1988." All other employees not subject to the U.S. Department of Transportation drug and alcohol rules and comparable state laws, must be able to pass a pre-employment drug test, which will not screen for non-psychoactive cannabis metabolites. Northgate Markets is proud to be an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status, or any other characteristic protected by law. Positions by store will vary and are subject to availability. Be sure to update your applications regularly. Applications remain active for 30 days. If you are not contacted within 30 days, you must update your application to be considered for any new openings. Your Right to Work In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification document form upon hire. Northgate Markets will consider for employment qualified applicants with criminal

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Employee discounts, • Free food & snacks, • Free uniforms, • Health insurance, • Training & development Currently hiring for the following shifts:- Sunday through Thursday 11:00 AM - 8:00 PM • Friday & Saturday 1:00 PM to 10:00 PM Made for guests. At Sidecar, we don’t just serve doughnuts — we’re revolutionizing the way people experience them. Everything is made from scratch, in small batches, with the best ingredients we can find. Our servers are the face of that standard — the warm welcome and the reason guests come back. If you find real joy in taking care of people, love sharing what you know, and want to be the reason someone’s day got a little better, read on. Why SidecarOur mission is simple and ambitious: revolutionize the way people experience doughnuts. We pursue that every day through three commitments — bringing people together, creating meaningful experiences, and crafting everything with excellence. For a server, all three are personal: you’re the one who brings people together and turns each visit into a moment worth remembering. We aim to be “The Happiest Part of Your Day,” and that goes for our team, too. Sidecar runs on five values: • Warm. Kindness in action — toward guests and the teammates serving beside you., • Fun. We’re serving doughnuts, not curing cancer. The work is serious; the spirit is joyful., • Fresh. Stylish, refined, and original. What we make is distinctly Sidecar — never a copy., • Creative. We experiment and refine so we never grow stale, while staying true to our roots., • Excellent. High standards, no compromises — in product quality, consistency, and cleanliness. What You’ll DoOur servers are the heart of the guest experience and grow their craft over time. Responsibilities include but are not limited to: • Welcome. Greet every guest like you’re glad they came — warm, genuine, and present from hello to goodbye., • Know the product. Master our doughnuts, coffee, ingredients, and tasting notes so you can speak to every item with confidence., • Guide & recommend. Ask good questions, make thoughtful suggestions, and help guests discover something they’ll love., • Make it personal. Remember regulars, their names, and their favorites — make every guest feel welcomed, remembered, and important., • Serve with care. Take orders accurately, handle the counter and register, and deliver fast, friendly, professional service through every rush., • Presentation. Box, plate, and present product to Sidecar’s standards so it looks as good as it tastes., • Cleanliness & safety. Keep the front of house clean, stocked, and food-safe, following all health and sanitation standards., • Teamwork. Communicate clearly, support the line during the rush, and help the next shift start strong. What You Bring• Heart for hospitality. Genuine joy in serving people and making their day a little brighter. • People skills. A personal, friendly, and professional way with guests — every single time., • Curiosity. Eagerness to learn our products, ingredients, and tasting notes inside and out., • Pace. Ability to stay warm, accurate, and calm when it’s busy and the line is out the door., • Reliability. Dependable, on time, and ready for early-morning, weekend, and holiday shifts., • Physical readiness. Comfortable standing for full shifts and lifting/moving product and supplies., • Standards. Knowledge of food safety and sanitation practices (or willingness to get certified). Compensation & GrowthAt Sidecar, your pay grows as your craft does. The more you master, the more you earn. Starting pay varies by location and follows the local market. • Start strong. Entry-level servers begin at minimum wage (by location) with full, hands-on training., • Earn tips. Once you’re trained on two skills, you become eligible to share in tips., • Earn raises. Learn additional skills and stations, and your hourly base pay increases., • Grow into leadership. Earn certifications across all front-of-house skills and learn roles like barista and baker to become eligible for leadership roles. Benefits• Health insurance. Available to full-time employees. • Paid vacation. Available to full-time employees., • 401(k) with match. We match up to 4% of your contributions. Perks• On us. A free doughnut and coffee beverage every shift you work. • Employee discount. On product and merch. Why You’ll Want to StayThis is a place where people matter, where you’re the reason someone’s day got a little brighter, and where the team actually likes showing up. If making guests feel welcomed, remembered, and important means something to you, you’ll be at home here. Ready to apply? Attach your resume. We’d love to meet you. Sidecar Doughnuts & Coffee participates in E-Verify. We will provide the Social Security Administration and, if necessary, the Department of Homeland Security with information from each new employee's Form I-9 to confirm work authorization. Sidecar Doughnuts & Coffee does not use E-Verify to pre-screen job applicants and complies with all E-Verify program rules.

The Spa at Torrey Pines Located at The Lodge at Torrey Pines in La Jolla, The Spa at Torrey Pines is a destination for quality spa treatments, luxury amenities, and exceptional service. The 9,500-square-foot space features 14 treatment rooms and spa services inspired by its natural surroundings of the Pacific Ocean and the indigenous plant life of the treasured Torrey Pines State Natural Reserve. The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. The Nail Technician (Tcnico/a de uas) contributes to our guests' well being by ensuring proper treatments and screening for contraindications. Provides the highest level of professionalism, gracious service and treatment quality offered to our guest. PAY & PERKS • Compensation: $19.00 (Plus commission and service charge), • Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property., • Discounted Hotel Rooms for all employees and friends & family, • Free Employee Parking and/or discounted MTS Pronto Card., • Free Meals & Refreshments during working shifts., • Career advancement opportunities!, • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time., • Discounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more! ESSENTIAL DUTIES • Provides a positive, professional appearance and demeanor to our guests., • Evaluates our guests' health conditions throughout the treatment to ensure a safety environment for our guests., • Inform our guests of treatment steps to follow., • Prepares treatment room for upcoming treatments., • Ensures the highest levels of cleanliness and sanitation for the department., • Contributes to the success of the organization by promoting the products and services available at the spa., • Ensures the facilities are well maintained., • Follows the company's safety and emergency procedures., • Maintains current credentials and licenses as required by city, county, and state regulatory agencies., • Performs additional duties and responsibilities as directed by the leadership team. Qualifications • Must have a current California Massage Therapist License., • Minimum of 2 years of hands-on experience outside of school is required., • Previous similar position in a spa or hotel is preferred., • Availability to work on weekends and holidays is required., • Experience with body wraps, scrubs, hot stone and prenatal massage is preferred., • Exceptional attention to details, time management and customer service skills., • Ability to remain poised under pressure with continued smiles, and maintain a highly diplomatic attitude with challenging guests and under stressful circumstances., • The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

Are you ready to take the next step in your leadership career? Join us for an exciting opportunity as a Bakery Department Manager, where quality, creativity, and customer service come together. At Albertsons Companies, we're looking for team-focused managers who are passionate about food, people, and performance. As a Bakery Department Manager, you'll have the opportunity to oversee a talented team, deliver high-quality bakery products, and create exceptional customer experience while managing a key department that drives sales, freshness, and store success. This role offers a fast-paced, hands-on environment with room to grow and make a visible impact every day. Bring your flavor Building the future of food and well-being starts with you. Bring your passion for baking, team collaboration, and service to a role where craftsmanship meets operational excellenceand where your ideas and expertise help shape the customer experience. Main responsibilities: • Oversee daily Bakery Department operations, ensuring high standards for quality, freshness, presentation, and customer service, • Foster a welcoming, customer-focused environment and resolve customer concerns and special orders, • Plan and execute daily bakery production based on sales trends and seasonal demand, • Execute merchandising plans, promotions, planograms, and seasonal programs, • Manage department sales, labor, scheduling, ordering, inventory, and shrink, • Ensure compliance with food safety, sanitation, and regulatory requirements, • Hire, train, coach, and develop bakery associates while promoting teamwork and accountability We are looking for candidates who possess the following: Soft skills: • Strong customer-service mindset with a passion for quality and presentation, • Effective communication, coaching, and team-building skills, • Clear communication and the ability to lead in a fast-paced environment, • Strong organization, time management, and problem-solving skills Competencies: • Bakery production and merchandising execution, • Labor planning and scheduling, • Sales performance, shrink control, and inventory management, • Food safety, sanitation, and compliance oversight Knowledge: • Baking, decorating, proofing, and production planning techniques, • Food safety standards, temperature controls, allergen handling, and sanitation procedures, • Retail bakery operations and high-volume production environments Abilities: • Ability to review sales, labor, and production data to inform departmental planning, • Ability to train, coach, and develop associates at various skill levels, • Ability to lift up to 50 lbs. and work in hot and cold temperature environments, • Travel requirements: None, • Other requirements: Flexible availability including early mornings, evenings, weekends, and holidays; reliable attendance; compliance with company safety policies and Code of Business Conduct We also provide a variety of benefits including: • Competitive wages paid weekly, • Associate discounts, • Health and financial well-being benefits for eligible associates (Medical, Dental, 401k and more!), • Time off (vacation, holidays, sick pay). For eligibility requirements please visit myACI Benefits, • Leaders invested in your training, career growth, and development, • An inclusive work environment with talented colleagues who reflect the communities we serve

Bahia - San Diego, CA 92109 Salary Range $75,000.00 - $85,000.00 Salary/year Level Management Position Type Full Time Job Shift Exempt Category Management and Supervisory LOCATION Bahia Resort Hotel Since opening in 1953, the Bahia Resort Hotel has been a hospitality leader in San Diego. Tucked away on a fourteen-acre peninsula in Mission Bay, the 314-room resort is a beachside escape for experiencing the best of America's Finest City. The Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Executive Steward ("Steward Ejecutivo/a") manages and supervises the stewarding department while leading, training and directing its personnel. Is responsible to achieve the highest level of cleanliness and sanitation in the kitchens and their related areas as prescribed by the Health Department and the hotel standards. PAY & PERKS • Compensation: $75,000 - $85,000 DOE**, • Discounted Hotel Rooms for you, family and friends, • Free Employee Parking and/or discounted MTS Pronto card, • Free Meals & Refreshments during working shifts, • Career advancement opportunities!, • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time., • Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES • Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike., • Coordinates all administrative activities of the department, including schedules, daily payroll maintenance, performance evaluations, recruiting, sanitation record keeping, orientation, pest control, supervision, staffing and attending all departmental meetings, but not limited to BEO, Staff, Safety and HR related., • Ensures the kitchens and their related equipment and areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department, EcoSure as well as the hotel standards., • Partakes in the preparation of operating and capital budgets and forecasts and conforms to them., • Sets up training programs to ensure departmental standards are consistently met or exceeded., • Instructs all stewarding personnel in established safety and emergency procedures., • Is a hands-on manager, whenever possible, and acts as a mentor to staff., • Liaises with other operating departments to guarantee quality of services rendered., • Requisitions and controls cleaning supplies in accordance with financial targets., • Controls and inventories chinaware, glassware, flatware, hollowware and ensures proper techniques are used in the distribution and storage so as to minimize breakage and/or damage., • Liaises with kitchen and ensures proper techniques are used in the distribution of prepared food for events, including transportation of food and equipment to Evans Garage., • Regular and predictable attendance for scheduled shifts., • Responsible for the following areas: William D Evans, Mission Ballroom kitchen, Main kitchen, Airstream, Dockside bar, Bianchi Bar & Cafeteria., • Performs additional duties and responsibilities as directed by the leadership team., • At least 2 years of progressive stewarding leadership experience and/or training, preferably in high-volume banquet, hotel, or resort environments., • Previous similar position in a hotel, or similar business entity preferred., • Experience running a shift, scheduling, performance management, problem-solving, running day-to-day operations, hospitality & customer service skills., • Availability to work on weekends and holidays is required., • Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense., • RBS certification required., • Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges., • Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs., • The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.