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Job Description ESSENTIALS FUNCTIONS: • Cook food as prescribed by recipe and cooking specs while following food safety guidelines to ensure our guests receive a NOURISHING dish every visit., • Operate cooking equipment, such as beef cooker, griddle, fryer, rice cooker and, steamtable, etc., while observing all safety procedures and guidelines., • Prepare food for cooking and consuming, i.e., wash rice and transfer to rice pot; remove meat trays from refrigerator; transfer frozen products from freezer to refrigerator for defrosting., • Maintain temperature of food in accordance with company, health dept, state, and federal regulations., • Maintain proper quality, presentation, and taste, ensuring guests are provided with a FRESH dish every time., • Portion food for serving and consuming in accordance with company procedures and specs., • Serve food to the highest quality standard, following Food Safety guidelines., • Maintain the working area by “cleaning as you go”. This includes stove tops, fryers, griddles, kitchen air vents, and hoods, throwing out trash, washing pots and pans, sweeping, mopping floors, and using chemicals and cleaning solutions while observing safety guidelines. · Storing inventory orders in designated areas by following FIFO (First In, First Out) procedure. · Restock all items as needed throughout the shift. · Responsible for guest service, packing food in a timely, efficient, sanitary, and consistent manner. · Provide every guest with a warm WELCOME at every visit and every interaction. · Assist with guest orders by taking accurate orders and observing cash handling policy. · Work as a team in a collaborative and RELIABLE manner during every shift to ensure everyone (you, the team and our guests) has a fast, easy, and convenient experience. Be willing to “go the extra mile” by making yourself ACCESSIBLE and open to learning for personal and professional development. · Through your work performance, contribute to making Yoshinoya America’s Favorite Japanese Bowl Kitchen! COMPETENCIES & SKILLS: · Must enjoy working with people; greet guests with a warm and friendly smile. Interact with co-workers in a courteous and respectful manner. · Ability to perform routine food service activities according to established operational policies and procedures. · Preferred 6 months of cooking/preparing food in a professional setting. · Provide EXCELLENT service to all our guests in accordance with company service expectations. · Must possess good communication, listening, and interpersonal skills. · Ability to respond to guest inquiries and concerns in a friendly and courteous manner while providing accurate information. SUPERVISORY RESPONSIBILITIES: · N/A WORK ENVIRONMENT: The employee will be exposed to distracting noises and sound levels from cooktops, hot temperatures from fryers and grills, sharp utensils and equipment, wet flooring, and cold temperatures when dealing with walk-in coolers/freezer. Restaurant kitchens are often small spaces, they may work near others. The outside environment will vary dependent upon the weather. PHYSICAL DEMANDS: The employee will be required to stand/sit/walk for long periods of time, along with frequent bending, kneeling, lifting (handling food, trays, cups, lids, straws, cleaning supplies, and handling waste), carrying (generally up to 25 lbs.), balancing, pulling, pushing, crouching, stooping, reaching, crawling, twisting, eye hand and foot coordination, neck flexion, and neck twisting. TRAVEL: · N/A EDUCATION/EXPERIENCE: · High School Diploma or equivalent ADDITIONAL ELIGIBILITY QUALIFICATIONS: · Previous Guest Service experience in the restaurant industry is preferred. · Food Handler Card. · Anti-Harassment Certification. · Minors will require a valid work permit. OTHER DUTIES/ADDITIONAL INFORMATION: This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities, or tasks which may be required to be performed in this position. The employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute an employment contract and may be changed at the discretion of the employer with or without notice. EQUAL EMPLOYMENT OPPORTUNITY: Yoshinoya America, Inc. is committed to a diverse and inclusive workplace. We are an equal opportunity employer and we do not discriminate based on race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status.

Job DescriptionSUMMARY The Line Cook prepares, plates and garnishes all hot appetizers and entrees. Reports To: Restaurant Manager SPECIFIC RESPONSIBILITIES • Sets up work area, equipment and utensils., • Reads tickets processed through the POS system., • Prepares items ordered through the POS system according to recipe book., • Maintains safety and sanitation standards at all times., • Rotates products according to FIFO principle., • Covers, labels, dates and stores prepared products., • Maintains high standards of personal hygiene in compliance with local health ordinances., • Cleans work area, stores utensil, disassembles and cleans equipment., • On occasion, the Line Cook will need to operate the dish machine and may be required to prepare salads and raw product for the use on the cooks line., • Follows all health, safety, sanitation and security standards. ESSENTIAL FUNCTIONS Physical Actions: The Line Cook will be required to engage in the following physical action for up to an eight-hour shift: • 60% Standing, • 5% Walking, • 5% Carrying, • 5% Lifting, • 15% Reaching, • 10% CleaningThe Line Cook will be required to lift up to 50 pounds. The Line Cook works under extreme time pressures to complete orders, considerable dexterity is required. The fryer station entails working with shortening heated to 350 F. The broiler station entails extended periods of work over open flames. Environmental Exposure: The Line Cook is exposed to heat, moisture, smoke and cleaning chemicals used in the kitchen. The Line Cook engages in extensive verbal interaction with co-workers and is exposed to potentially frustrating situations. The Line Cook must work well with limited supervision. BENEFITS/PERKS • Comprehensive Benefits Package (Medical/Dental/Vision/Life/LTD), • 401(k) retirement plan, • Paid sick leave, • Employee Assistance Plan, • A dynamic and energetic work atmosphere, • Career development

Job DescriptionVery important to our product quality, food safety and success of the brand. An important part of the Heart of the House and our guests dining experience. After all, you are part of the team preparing, cooking and delivering it! COOKS: Basic Job Duties • Prepares and cooks meals to the prescribed recipe, • Maintain high standards of plate presentation, • Responsible for operating various cooking appliances: fryers, conventional oven flat grill, grooved grill and charbroiler, • Responsible for various accurate prep sheets and checklists, • Maintaining proper food handling, safety and sanitation standards Qualifications: • Service and Hospitality is #1, • Passion to Serve Others, • Must be Reliable and Punctual, • Be Team-Oriented, • Be Multi-Tasking, • Have Organizational Skills, • Have Excellent Communication Skills, • Ability to Thrive in the Fast-Paced Environment, • Have Positive Attitude, • Have Professional Appearance and meet Company Grooming Standards, • Food experience preferred, but not required, • Current Food Handler certificate, • Ability to carry / lift 25 lbs

Job DescriptionResponsible for the Focus Point of our restaurant that keeps our guests returning again and again. The all-you-can-eat Salad Bar! SALAD BAR ATTENDANT: Basic Job Duties • Prepares food to the prescribed recipe, • Set ups and services the Salad Bar throughout the day, • Manages the Salad bar throughout the day by wiping down any spills, checking levels of food refilling when needed, stirring or mixing items every few minutes, checking temperatures every two hours, • Responsible for various accurate prep sheets and checklists, • Maintaining proper food handling, safety and sanitation standards Qualifications: • Service and Hospitality is #1, • Passion to Serve Others, • Must be Reliable and Punctual, • Be Team-Oriented, • Be Multi-Tasking, • Have Organizational Skills, • Have Excellent Communication Skills, • Ability to Thrive in the Fast-Paced Environment, • Have Positive Attitude, • Have Professional Appearance and meet Company Grooming Standards, • Food experience preferred, but not required, • Current Food Handler certificate, • Ability to carry / lift 25 lbs

Job Summary The Laboratory Animal Resource Center (LARC) supports the research programs of the faculty by providing all services associated with the care and use of laboratory animals (includes rodents) including the purchasing/receiving, daily care and monitoring of the health of all species. The Animal Technician is responsible for the daily care of animals in accordance with applicable laws and regulations. Duties include changing cages and racks, delivering food and water in accordance to established procedures, maintaining equipment and animal housing areas according to standard operating procedures and federal and state regulations. Perform record keeping duties such as per-diems records, animal health surveillance, feed logs, temperature/humidity charts, animal receipt and disposition logs and performs other duties as assigned. LARC provides care for various species of laboratory animals housed in multiple LARC research facilities located throughout the city of San Francisco. Under direction of the Animal Resources Supervisor or assigned lead, the Animal Technician (AT) has experience, training and is capable of performing all duties within the scope of the job description for Assistant Animal Technicians. Animal Technicians performs assigned duties in a manner that achieves the LARC mission. Animal Technicians are expected to identify problems, remedy and report them immediately. Animal Technicians must ensure the proper care and use of animals and Animal Technicians must be able to perform some technical procedures required within LARC or to support the research effort. • Knowledge, Skills and Abilities:1 year of animal handling or lab animal sanitation equipment operations experience required., • Ability to communicate animal health information to appropriate personnel, maintain legible records for permanent status. All assignments require some use of computer/email., • General knowledge of feeding, caging, and space requirements for multiple species of laboratory animals used in biomedical research., • Ability and skills needed to identify animal health concerns and regulatory compliance for their assigned areas and to report conditions to veterinary staff, researchers, and compliance staff., • Full knowledge of disinfection, sanitation, and cleaning agents; knowledge and ability to use cage washers for cleaning and autoclaves for sterilization of cages., • General knowledge of federal and other licensing agencies’ regulations., • Satisfactory job performance ratings at all times during probationary employment period., • Ability to follow instructions, work independently or in shared assignments with others., • Basic computer skills (e.g.,e/mail skills, ability to scan cage barcodes, sync PDA’s for submitting Health Surveillance Reports electronically, utilize email account for work-related communications, online training, HBS timesheet submission)., • Ability to follow work rules, including no eating or drinking in animal areas, no smoking at campus facilities., • Ability to bend, squat, kneel, stand, reach above shoulder level, and move on hard surface for up to 7 hours/day., • Ability to wear personal protective equipment as required; includes protective clothing, protective glasses, safety shoes and gloves daily , face masks as required, respirator if assigned. Graduation from high school/GED, completion of training equivalent to the Assistant Laboratory Animal Technician certification of the AALAS, and one year of animal care experience; or high school graduation and two years of animal care experience in the care of an animal species appropriate to the particular job; or an equivalent combination of education and experience; and knowledge and abilities essential to the successful performance of the duties assigned to the position. • #Tier2 Travel ComplianceAll Tentative Rto Must Be Included At Time Of Submittal- Additional Requests Mid-Contract Will Not Be Accepted, • RTO must be discussed and approved by the hiring manager at time of offer., • If an Auto-Offer unit, RTO must be included and limited to 1-week total RTO. Anything over 7 days will require manager approval at time of offer., • MUST HAVE COVID VACCINATION AND BOOSTER, NO EXCEPTIONS. please confirm this upon submission., • Please attach proof of COVID Vaccination/Booster. If your candidate does not have their booster, please attach proof of appointment scheduled before start date, • Any submission that doesn’t provide proof OR confirm verbally that candidate has both, will be removed from LL and sent to Submittal Excellence distro., • All RN positions require BSN, • Must have Prior Travel within 12 months, • Prior Teaching Hospital Experience preferred, • Float Policy: At any time during assignment, resources may be reassigned to a different department, unit, or facility (within 75+ radius) if the resource satisfies the requisite Job Specifications. Please ensure this is discussion at time of submission, and time of offer., • Travel Pairs: travel pairs are allowed, but generally will not be on the same unit. Married couples may not work on the same unit, • Employment History: ANY employment with any University of California medical facility and any of their acquired facilities MUST be included with employment history, • Return Staff Policy: must be separated for a minimum of 1 year from perm position before eligible for consideration as a traveler, • Modules:, • Modules are non-billable and included in NBO hours, 8 hours of modules, • Anything over 24 hours is billable, • Modules are completed during pre-start, and annually

Job Description THE ROLE: • This position will report to the: Plant Director, • Travel Requirement:, • Location: Bakersfield, • FLSA Status: Non-Exempt, • Employment Category: Full Time Regular, • Pay Range: $40.00-$47.50hr Generous Brands is dedicated to inspiring people to thrive through the power of vibrant nutrition through its leading brands, Bolthouse Farms, Health-Ade, and Evolution Fresh. Generous Brands partners with SAMBAZON to manufacture, distribute and sell SAMBAZON branded beverages. Bolthouse Farms is a pre-eminent provider of chilled juice, smoothies, shakes, and protein drinks. Health-Ade is the fastest growing kombucha brand, dedicated to creating bubbly beverages that boost gut health. Evolution Fresh is a premier cold-pressed juice brand with national availability. And, SAMBAZON beverages bottle the superfruit power of açaí in juice and natural energy cans. The company operates its North American business from facilities in Southern California, and the Greater Chicago Area. To learn more, please visit . WHAT YOU’LL BE RESPONSIBLE FOR IN THIS ROLE The Process Technician at Generous Brands will be responsible for the operation, maintenance, and optimization of thermal pasteurization and aseptic processing systems within a high-volume beverage manufacturing environment. This role ensures the reliable performance of pasteurizers, VTIS units, aseptic tanks, and associated equipment to support safe, high-quality beverage production. The ideal candidate brings advanced mechanical expertise, strong knowledge of thermal and aseptic processing, and hands-on experience with automated control systems. WHAT WE’RE LOOKING FOR • Operate, maintain, and troubleshoot thermal pasteurization systems including plate/tubular pasteurizers, Tetra Pak VTIS units, steam-based systems, and heat exchangers., • Support and maintain aseptic processing technologies, including sterilization cycles, aseptic hold procedures, and sterile boundary management., • Perform skilled diagnostic work on pumps, valves, finishers, batching systems, homogenizers, evaporators, and thermal control equipment., • Maintain and troubleshoot Alsafe aseptic tanks, including pressure regulation, CIP/SIP sequences, agitation, and sterile air/steam barrier components., • Execute preventive and predictive maintenance tasks to maximize uptime and extend equipment life., • Partner with Automation/Controls teams to resolve issues with PLC-controlled loops, temperature regulation systems, product hold tubes, and process instrumentation (RTDs, flow meters, pressure transmitters)., • Monitor and verify compliance with thermal and aseptic processing parameters, CCPs, and regulatory requirements., • Support continuous improvement initiatives focused on reliability, quality, energy efficiency, and process accuracy., • Document maintenance activities, parts usage, and recommended system improvements., • Uphold strict standards for personnel safety, food safety, sanitation, and regulatory compliance (FDA, PMO, HACCP, aseptic guidelines)., • Technical degree, mechanical trade certification, or equivalent industrial maintenance training preferred., • 5+ years of experience in pasteurization, aseptic processing, or advanced ADDITIONAL REQUIRED QUALIFICATIONS: • Strong understanding of thermal processing principles, HTST systems, aseptic controls, sterilization methods, and product safety requirements., • Hands-on experience with Tetra Pak VTIS systems, homogenizers, and aseptic/Alsafe tanks strongly preferred., • Familiarity with industrial controls including Allen-Bradley, Siemens, and Rockwell PLC/HMI platforms., • Ability to read and interpret P&IDs, wiring diagrams, control schematics, and OEM documentation., • Strong mechanical skills with pumps, valves, pneumatics, hydraulics, and fluid-handling systems., • Excellent communication and collaboration skills across Production, QA, Engineering, and Maintenance departments., • Ability to thrive in a fast-paced, highly automated environment PREFERRED QUALIFICATIONS: • 5+ years of experience working with thermal processing equipment; troubleshooting control loops and process instrumentation, • 5+ years of experience programming PLC, • 3 years’ experience working with Tetra Pak equipment PHYSICAL DEMANDS & ENVIRONMENTAL HAZARDS: • Must be able to sit or stand for extended period of time during work period WHAT WE OFFER plus more! Our rich benefits packages are designed to support the health and well-being of both our eligible team members and families. • Medical, Dental & Vision, • Group Life and AD&D, • Voluntary Life and AD&D, • Group Short & Long-Term Disability, • 401(k), • Paid Time Off, • Flexible Spending Accounts, • Employee Assistance Program, • Gym Membership Discounts EQUAL EMPLOYMENT OPPORTUNITY We are an equal opportunity employer committed to fostering a culturally diverse organization. We strive for inclusiveness and a workplace where mutual respect is paramount. We encourage applications from a diverse pool of candidates, and all qualified applicants will receive consideration for employment without regard to race, color, ethnicity, religion, sex, age, national origin, disability, sexual orientation, gender identity and expression, or veteran status. We will provide reasonable accommodation for qualified individuals with disabilities, as needed, to assist them in performing essential job functions. REASONABLE ACCOMMODATIONS Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions. If you are interested in applying for employment with Generous Brands and need special assistance to apply for a posted position, or if you believe you do not meet any of the required qualifications of a posted position due to a protected disability and would like to explore the possibility of an accommodation, please contact our Talent Acquisition team at . RECRUITMENT AGENCIES: Generous Brands does not accept unsolicited agency resumes. Generous Brands is not responsible for any fees related to unsolicited resumes. #GenerousBrands #LI-YX1 1st Shift 6:00am - 2 :30pm

Job Description Salary: $70304-$72000 Other Forms of Compensation: Pay Grade: [[payGrade_obj]] Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Job Summary: The Retail Manager position is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. Our Retail Managers are responsible for the successful retail/cafeteria operation of Food & Retail Managers will perform a variety of duties including the planning and supervision of special functions, the maintaining of cash controls and payroll records, and the hiring and training of our hourly team members. They also ensure customer satisfaction and good public relations through the safe and efficient uses of resources. Key Responsibilities: • Oversees daily administrative and operational tasks, • Handles all aspects of staff management, • Manages all financials including budget development, forecasting, and financial reporting, • Maintains knowledge of the market place and trends, • Manages cost controls and control expenditures for the account, • Oversees sanitation and safety of assigned unit(s), • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with Company marketing and culinary team, • Culinary degree preferred, or A.A. Degree plus related experience, • Three or more years supervisory experience in food service operations, • Supervisory experience in a healthcare, senior living, retirement or related environment desirable, • Knowledge of retail, food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Leadership, management and coaching skills, • Communication skills both written and verbal, • Financial, budgetary, accounting and computational skills, • Proficient computer skills including Microsoft Office programs, e-mail, the Internet and other necessary computer programs, • ServSafe® Certified Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet 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. 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. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1521759 Morrison Healthcare MELANIE ATKINS [[req_classification]]

Job DescriptionSalary: $16.90 The Padre Hotel is looking to immediately hire qualified, enthusiastic, part time, Dish Machine Operators. Located in the bustling Downtown Arts District, Bakersfields Historic Padre is a sophisticated boutique hotel with a nostalgically happening bar, and beautifully appointed environment for our guests. We are looking for world-class employees who go the extra mile and create the atmosphere that keeps our guests coming back time and time again. PM Shift Availability Needed - Weekends and Holidays Rate of Pay: $16.90/ per hour Position Qualifications: • Prior BOH restaurant experience preferred., • Focused, able to multi-task., • Positive, team-oriented attitude., • Maintains regular and punctual attendance., • Must have a valid California Food Handlers Certificate. Example of Duties (this is a sampling and not an all-inclusive list): • Operate dish machine according to operating instructions., • Clean and sanitize serving dishes, cookware, cooking utensils, and chafing dishes., • Follows health, safety and sanitation guidelines for all products., • Keep kitchen(s) and commissary in a clean and organized manner., • Assist in organizing and sorting of weekly food deliveries., • Maintain food in accordance with ServSafe and health code regulations., • Help in all areas of the restaurant where needed., • Perform other duties and responsibilities as assigned or required by management. This venue is operated by Eat.Drink.Sleep. In return, we offer competitive wages and caring, attentive management personnel. Employees are eligible for generous discounts at all venues operated by Eat.Drink.Sleep. The Padre Hotel provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, The Padre Hotel complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Job DescriptionSUMMARY The Server is the primary provider of service to guests seated in their station during the meal and the secondary provider of service to guests in adjacent stations as well as all areas of the dining room. The Server processes orders for food and beverage, delivers meals to the guest, checks back with the guests to ensure satisfaction and process payment for meals. The Server is responsible for maintaining a clean, safe and sanitary environment for all guests and for setting up the restaurant to meet the needs of the guests. The Server consistently practices all guest acknowledgment requirements. Reports To: Restaurant Manager SPECIFIC RESPONSIBILITIES • Prepares the restaurant and their station for guests., • Greets seated guests., • Answers questions and makes suggestions regarding food and beverage orders., • Writes down the order as the guests order., • Processes orders through the POS terminal., • Prepares side items and completes soup and salad orders., • Delivers drinks from the service bar and food from the kitchen, • Assists in running food orders to guests in other servers stations., • Responds to guest requests and anticipates guest needs throughout the meal., • Responds professionally to guest comments, complaints and questions., • Keeps tables clear of soiled plates, trash and empty glasses., • Presents the guest check and processes payment., • Offers a parting comment to departing guests., • Assists all dining room guests by clearing tableware, re-filling beverages and responding to guest requests., • Verbally acknowledges all guests encountered in restaurant., • Abides by all applicable laws regarding the sale and service of alcoholic beverages., • Follows all health, safety, sanitation and security standards. ESSENTIAL FUNCTIONS Physical Actions: The Server will be required to engage in the following physical action for up to a eight- hour shift: • 35% Standing, • 25% Walking, • 25% Carrying, • 5% Lifting, • 5% Reaching, • 5% CleaningThe Server is required to deliver food and beverage to guests weighing up to twenty pounds. The Server will need to carry soiled plates and glassware weighing up to 10 pounds. The Server may need to retrieve supplies weighing up to 10 pounds from storage shelves. The Server may need to lift glass racks weighing up to thirty pounds. Environmental Exposure: The Server works in the climate controlled environment of the dining rooms, but will be required to walk in and out of the kitchen resulting in exposure to heat and humidity. The Server may be working on the patio and will be exposed to varying weather conditions. The Server works with cleaning chemicals. The Server engages in extensive verbal interaction with guests and employees and is exposed to potentially frustrating situations. The Server must work well with limited supervision. BENEFITS/PERKS • Comprehensive Benefits Package (Medical/Dental/Vision/Life/LTD), • 401(k) retirement plan, • Paid sick leave, • Employee Assistance Plan, • A dynamic and energetic work atmosphere, • Career development

Job DescriptionSalary: $16.90 Located in the bustling Downtown Arts District, Bakersfields Historic Padre Hotel is proudly the only Four Diamond hotel in Kern County. Our property offers distinct entertainment venues including a stunning event space, a coffee shop, a casual indoor dining restaurant and bar and a bustling outdoor bar and lounge, all within a beautifully appointed environment for our guests. We are currently looking to hire an outstanding Barista for our Farmacy Caf. The ideal candidate will have a love of coffee (and other specialty drinks) and enjoy providing excellent customer service to our guests. Come and grow with us! Rate of Pay: $16.90 per hour Position Qualifications: • Six (6) months One (1) year experience coffee shop or other food establishment preferred, • Excellent verbal and written skills, • Well organized and detail oriented, • Register and cash handling experience, • Maintains a calm demeanor during periods of high volume or unusual events to keep caf operating to standard and to set a positive example for the shift team., • Delivers superior customer service to all customers by acting with a customer comes first attitude and connecting with the customer., • Maintains a clean and organized workspace, • Provides quality beverages, whole bean, and food products consistently for all customers by adhering to all recipe and presentation standards., • Follows health, safety and sanitation guidelines for all products., • Maintains regular and punctual attendance This venue is operated by Eat.Drink.Sleep. In return, we offer competitive wages and caring, attentive management personnel. Employees are eligible for generous discounts at all venues operated by Eat.Drink.Sleep. The Padre Hotel provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, The Padre Hotel complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Food Service Assistant III - Temporary/Hourly/Short-Term Kern Community College District Salary: $2,821.00 - $3,923.50 Monthly Job Type: Temporary -- Classified Substitute Job Number: FY23-2400894 Location: Bakersfield College -- Panorama Campus, CA Department: Below is our job description for this position. Please also review the Important Instructions & Additional Information section below, which contains valuable information about our application process. Basic Function Under the direction of an assigned supervisor, perform skilled food production, preparation and service duties at an assigned campus; train and provide work direction to assigned student workers and staff; maintain the kitchen and food service areas in a safe, clean and orderly condition. DISTINGUISHING CHARACTERISTICS: The Food Service Assistant III classification performs cashiering and cash management duties in addition to performing responsible food service preparation and service activities. Incumbents serve as leads, training and providing work direction to assigned students assistants and staff. The Food Service Assistant I classification performs routine food service activities at an assigned site. Incumbents prepare and serve food from a snack cart and perform basic cashiering duties. The Food Service Assistant II classification performs more responsible and varied food service preparation and service activities in addition to performing cashiering duties. Representative Duties Monitor and participate in the preparation, production and serving of main dishes, bakery products and other large quantity dishes according to menu specifications; observe quality and quantity of food served according to established procedures; assure proper temperature of foods. Assure compliance with kitchen safety and sanitation regulations; maintain food quality standards including appearance and nutritional requirements; monitor and record temperature of freezers and refrigerators. Prepare and assemble sandwiches, meats, fruit, vegetables, dressings, salads and other food items; set-up, replenish and maintain cleanliness of salad bars as needed; monitor and replenish stock levels of condiments, utensils and dishes; fill ice machine, water container and soda dispensers. Operate a cash register, calculator and coin counting machine; perform cashiering duties; accept money for food and beverages sold; maintain records of meals and beverages served and monies collected; collect cash drawers at end of shift; read register tapes and count cash drawers. Clean serving counters, tables, chairs, food containers and other food service equipment and areas; assist with washing and drying dishes and utensils as needed. Train and provide work direction to assigned food service employees and student workers; monitor the performance of staff in production, preparation and serving activities; prepare time sheets for student workers. Estimate and cost food and supplies needed for operation; receive, inspect, verify and accept delivery of food and supplies; coordinate the storage of unused food and supplies and disposal of unusable leftovers; utilize proper methods of storing foods. Prepare lunches and food carts for the child care centers; maintain related records. Inventory food supplies and equipment according to established procedures; maintain related records. Operate a variety of equipment and machines used in a school cafeteria. Assist with coordinating food service operations for catering, luncheons and other special events as assigned; drive a vehicle to transport food to outside events. Perform related duties as assigned. Minimum Qualifications Any Combination Equivalent To: Graduation from high school and two years experience in the operation of preparing and/or serving food. LICENSES AND OTHER REQUIREMENTS: Possession of, or ability to obtain, a valid California Driver's License. Possession of, or ability to obtain, a valid California Sanitation Certificate. Satisfactory completion of pre-employment physical assessment. Knowledge & Abilities KNOWLEDGE OF: Sanitation and safety practices related to cooking and serving food. Math and cashiering skills. Record-keeping techniques. Methods of preparing and serving food in large quantities. Operation of food service equipment and a cash register. Rules and regulations pertaining to health and safety in the cafeteria. Interpersonal skills using tact, patience and courtesy. Inventory methods and practices. Principles of training and providing work direction. Storage and rotation of perishable food. Nutritional requirements of school-aged children. Oral and written communication skills. ABILITY TO: Operate food service equipment safely and efficiently. Maintain food service equipment and areas in a clean and sanitary condition. Prepare and serve food in accordance with health and sanitation regulations. Prepare appetizing and nutritionally balanced meals. Prepare and bake various bakery items such as bread, rolls, buns, cakes and cookies. Assure that food items are prepared, served and stored properly. Follow, adjust and extend recipes. Operate a cash register and make change accurately. Establish and maintain cooperative and effective working relationships with others. Train and provide work direction to others. Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities. Assign and review the work of others. Communicate effectively both orally and in writing. Meet schedules and time lines. Understand and follow written or oral directions. Maintain records. SPECIAL INSTRUCTIONS: Completed application packet must include: • Completed Online Application for Employment form Note: The District is strongly committed to achieving staff diversity and the principles of equal employment opportunity. The District encourages a diverse pool of applicants and does not discriminate on the basis of national origin, religion, age, gender, gender identity, gender expression, race or ethnicity, color, medical condition, genetic information, ancestry, sexual orientation, marital status, physical or mental disability, pregnancy, or because he/she is perceived to have one or more of the foregoing characteristics, or based on association with a person or group with one or more of these actual or perceived characteristics or any other characteristic protected by federal, state or local law, in any of its policies, procedures or practices. ___ The District does not provide sponsorship for authorization to work in the United States. Work authorization should be established at the time of application submission. Important Instructions & Additional Information Complete applications received by the "assured consideration date" above are guaranteed to be reviewed by Human Resources. If you apply after this date, there is no guarantee that your application will be reviewed. However, we still recommend that you apply because recruitments remain open and are posted until filled. The District and/or College reserves the right to extend time limits and/or repost or restart recruitments at any point. Completed applications must include the following. • Completed online application for employment, • Current resume, • Letter of interest (cover letter), • List of 5 (five) professional references (entered in online application), • Copy of legible transcripts (if required for the position) It is the applicant's responsibility to redact or remove any personally identifiable information from all documents prior to uploading. This includes Social Security Numbers, Date of Birth, photos, etc. International or Foreign Degrees Applicants with international or foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services (NACES) or Academic Credentials Evaluation Institute, INC. (ACEI). A copy of the evaluation must be submitted with your online application. Accommodations Applicants who require reasonable accommodation to participate in the selection process should contact Human Resources to make the necessary arrangements. (For more information, see our ___.) Discrimination Free Work Environment Discrimination based on race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation of any person, military and veteran status, or the perception that a person has one or more of these characteristics is illegal and violates Kern Community College District policy. The Kern CCD Equal Employment Opportunity Plan guides the development, implementation, and monitoring of the District's efforts to foster equal employment opportunities and workplace diversity. See our ___ for more information. Work Authorization Kern Community College District does not provide sponsorship for authorization to work in the United States. Work authorization should be established at the time of application submission. E-Verify The Kern Community College District participates in the U.S. Department of Homeland Security's E-Verify program to verify the identity and employment eligibility of all newly hired employees. To learn more about E-Verify, please visit ___. Helpful Links All applicants must apply online at ___. Emails will not be accepted. jeid-a36c98f47c08f84b83a1149498a07957

Food Service Assistant II Kern Community College District Salary: $36,463.80 - $50,714.52 Annually Job Type: Classified Job Number: FY24-2501179-2 Location: Bakersfield College -- Panorama Campus, CA Department: Food Services Below is our job description for this position. Please also review the Important Instructions & Additional Information section below, which contains valuable information about our application process. Basic Function Under the direction of an assigned supervisor, prepare and serve hot and cold menu items to students and staff at an assigned campus; maintain the kitchen and food service areas in a safe, clean and orderly condition DISTINGUISHING CHARACTERISTICS: The Food Service Assistant II classification performs more responsible and varied food service preparation and service activities in addition to performing cashiering duties. The Food Service Assistant III classification performs cashiering and cash management duties in addition to performing responsible food service preparation and service activities. Incumbents serve as leads, training and assigning work to students assistants and staff. The Food Service Assistant I classification performs routine food service activities at an assigned site. Incumbents prepare and serve food from a snack cart and perform basic cashiering duties. Representative Duties Prepare and serve hot and cold menu items to students and staff at an assigned school; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Prepare hot and cold beverages including coffee, tea and juice; prepare frozen foods from freezer; fry and serve frozen foods including burritos, fires and onion rings; cut carrots, celery and other vegetables as required. Prepare and assemble sandwiches, meats, fruit, vegetables, dressings, salads and other food items as assigned; set-up, count, stock and serve milk; check expiration dates and discard containers as needed; monitor temperature of freezers and refrigerators. Clean serving counters, tables, chairs, food containers and other food service equipment and areas; assist with washing and drying dishes and utensils as needed. Perform general cleaning duties such as mopping, sweeping, emptying trash receptacles, monitor and replenish stock levels of condiments, utensils and dishes; set up staff dining area. Estimate food and supplies needed for operation; stock food supplies according to established procedures; assist with the storage of food supplies and leftover items; assist with periodic inventories as assigned; maintain related records. Operate a variety of equipment and machines used in a school cafeteria; operate a cash register; perform cashiering duties; maintain records of meals and beverages served and monies collected Train new food service employees and student workers as assigned. Assist with food preparation and service at special events as assigned. Answer phones; take and relay messages to staff as appropriate. Perform related duties as assigned. Minimum Qualifications Any combination equivalent to: Graduation from high school and one year experience in the operation of preparing and/or serving food. LICENSES AND OTHER REQUIREMENTS: Possession of, or ability to obtain, a valid California Driver's License. Possession of, or ability to obtain, a valid California Sanitation Certificate. Satisfactory completion of pre-employment physical assessment. Salary ___, Range 33.0 40 hours per week, 12 months per year $3,038.65 - $4,226.21 monthly (Maximum Entry Level Salary: $3,142.42 monthly) Special Instructions Complete application packets will be accepted until the position is filled. However, applications received by 12/29/25 are assured consideration. The District and/or College reserves the right to extend time limits or re-initiate the recruitment/selection process at any point. Completed application packets must include the following. • Completed online application for employment, • Current resume, • Letter of interest (cover letter), • List of 5 (five) professional references (entered in online application) International or Foreign Degrees Applicants with international or foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services (NACES) or Academic Credentials Evaluation Institute, INC. (ACEI). A copy of the evaluation must be submitted with your online application. Accommodations Applicants who require reasonable accommodation to participate in the selection process should contact Human Resources to make the necessary arrangements. (See our ___.) Discrimination Free Work Environment The District and College are strongly committed to achieving staff diversity and the principles of equal employment opportunity. The District and College encourages a diverse pool of applicants and does not discriminate on the basis of national origin, religion, age, gender, gender identity, gender expression, race or ethnicity, color, medical condition, genetic information, ancestry, sexual orientation, marital status, physical or mental disability, pregnancy, or because he/she is perceived to have one or more of the foregoing characteristics, or based on association with a person or group with one or more of these actual or perceived characteristics or any other characteristic protected by federal, state or local law, in any of its policies, procedures or practices. (See our ___ information.) Work Authorization Kern Community College District does not provide sponsorship for authorization to work in the United States. Work authorization should be established at the time of application submission. Knowledge & Abilities KNOWLEDGE OF: Sanitation practices related to preparing, handling and serving food. Basic math and cashiering skills. Basic record-keeping techniques. Operation of food service equipment and a cash register. Rules and regulations pertaining to health and safety in the cafeteria. Interpersonal skills using tact, patience and courtesy. Principles of training and providing work direction. Storage and rotation of perishable food. Basic food preparation including washing, cutting and assembling food items and ingredients. ABILITY TO: Operate food service equipment safely and efficiently. Maintain food service equipment and areas in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Assure that food items are prepared, served and stored properly. Operate a cash register and make change accurately. Establish and maintain cooperative and effective working relationships with others. Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities. Meet schedules and time lines. Understand and follow written or oral directions. Maintain records related to work performed. Train and provide work direction to others Important Instructions & Additional Information Complete applications received by the "assured consideration date" above are guaranteed to be reviewed by Human Resources. If you apply after this date, there is no guarantee that your application will be reviewed. However, we still recommend that you apply because recruitments remain open and are posted until filled. The District and/or College reserves the right to extend time limits and/or repost or restart recruitments at any point. Completed applications must include the following. • Completed online application for employment, • Current resume, • Letter of interest (cover letter), • List of 5 (five) professional references (entered in online application), • Copy of legible transcripts (if required for the position) It is the applicant's responsibility to redact or remove any personally identifiable information from all documents prior to uploading. This includes Social Security Numbers, Date of Birth, photos, etc. International or Foreign Degrees Applicants with international or foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services (NACES) or Academic Credentials Evaluation Institute, INC. (ACEI). A copy of the evaluation must be submitted with your online application. Accommodations Applicants who require reasonable accommodation to participate in the selection process should contact Human Resources to make the necessary arrangements. (For more information, see our ___.) Discrimination Free Work Environment Discrimination based on race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation of any person, military and veteran status, or the perception that a person has one or more of these characteristics is illegal and violates Kern Community College District policy. The Kern CCD Equal Employment Opportunity Plan guides the development, implementation, and monitoring of the District's efforts to foster equal employment opportunities and workplace diversity. See our ___ for more information. Work Authorization Kern Community College District does not provide sponsorship for authorization to work in the United States. Work authorization should be established at the time of application submission. E-Verify The Kern Community College District participates in the U.S. Department of Homeland Security's E-Verify program to verify the identity and employment eligibility of all newly hired employees. To learn more about E-Verify, please visit ___. Helpful Links All applicants must apply online at ___. Emails will not be accepted. jeid-ae7de28fd3ae3046938c3a3e033642f5

Job Description THE ROLE: • This position will report to the: Director - Quality Assurance, • Travel requirements: 20%, • FLSA Status: Exempt, • Shift: 3rd, • Employment Category: Full-Time Regular, • Pay Range: $125,000 - $140,000 STRONG HISTORY. EXCITING FUTURE Bolthouse Fresh Foods is a leader in carrot production, serving as a grower, packer, processor, and shipper. Headquartered in Bakersfield, California, we are a proud employer to 1,600 dedicated individuals. Since 1915, we have been committed to growing and producing high-quality carrots, and today, we are one of North America’s largest growers and distributors of fresh carrots for cooking and snacking. Additionally, we supply premium natural ingredients for the food and beverage industry. With over a century of excellence, Bolthouse Fresh™ products are available at major retailers across North America. Bolthouse Fresh Foods has approximately 1,600 employees. JOB DESCRIPTION: The Sr. Sanitation Manager provides strategic leadership and operational oversight for sanitation programs across multiple facilities, including the Bakersfield campus and two regional operations. This role is responsible for developing and executing sanitation strategies that ensure compliance with regulatory requirements, food safety standards, and company policies while supporting operational efficiency. The Sr. Sanitation Manager leads sanitation operations, drives continuous improvement initiatives, and develops sanitation leadership teams while collaborating cross-functionally with Operations, Maintenance, Food Safety & Quality, and Environmental Health & Safety. This role plays a critical part in risk mitigation, regulatory readiness, pathogen control, and protecting product integrity, ensuring sanitation programs consistently support world-class food safety and operational performance. JOB DUTIES: Strategic Sanitation Leadership • Develop and drive the long-term sanitation strategy for the facility, ensuring alignment with company food safety objectives, regulatory requirements, and industry best practices., • Lead sanitation readiness and response strategies for regulatory inspections, third-party audits, and customer audits, ensuring the facility maintains a state of continuous compliance and audit preparedness., • Identify sanitation-related food safety risks, operational gaps, and pathogen control vulnerabilities, and implement preventive controls and continuous improvement initiatives., • Serve as the subject matter expert for sanitation and hygienic practices, providing guidance to Operations, Food Safety & Quality, Maintenance, and Engineering leadership., • Drive sanitation-related capital improvement initiatives, including equipment upgrades, infrastructure improvements, and hygienic design enhancements to improve cleanability and reduce contamination risks., • Establish sanitation performance metrics and key performance indicators (KPIs) to measure sanitation effectiveness, drive accountability, and support operational excellence., • Direct and monitor daily sanitation activities across production areas, processing equipment, and facility infrastructure for the Bakersfield Campus and two regional campuses., • Ensure sanitation schedules and procedures support production requirements while maintaining strict sanitation compliance., • Identify sanitation risks and implement proactive mitigation strategies to maintain food safety integrity., • Lead and develop the sanitation leadership structure to ensure consistent execution of sanitation programs, clear accountability, and effective communication across the facility., • Foster a culture of accountability, safety, food safety ownership, and continuous improvement within the sanitation organization., • Provide coaching, leadership development, and performance management to supervisors, leads, and sanitation personnel., • Ensure all team members are properly trained on sanitation procedures, chemical handling, equipment cleaning protocols, food safety standards, and safety requirements., • Ensure facility sanitation practices comply with regulatory requirements, internal policies, and customer expectations., • Partner with Quality Assurance and Food Safety teams to investigate sanitation-related issues and implement corrective actions., • Lead sanitation readiness for regulatory inspections, third-party audits, and customer audits., • Support environmental monitoring and sanitation verification programs. Equipment, Chemical & Resource Management, • Oversee procurement and inventory management of sanitation chemicals, supplies, and equipment., • Ensure proper chemical usage, storage, and documentation in accordance with safety and regulatory requirements., • Ensure accurate documentation of sanitation procedures, verification activities, chemical usage, sanitation records, wash permits, and Master Sanitation Schedule (MSS) cleaning activities., • Review and verify wash permits and MSS cleaning schedules to ensure proper execution, regulatory compliance, and alignment with facility sanitation standards., • Analyze sanitation data and performance metrics to identify trends, risks, and continuous improvement opportunities., • Partners with Food Safety and Quality teams to review environmental monitoring results, identify trends, and implement corrective and preventive actions., • Partner cross-functionally with Food Safety and Quality teams to review environmental monitoring and APC swabbing program results, identify trends, and implement corrective and preventive actions., • Collaborate with Quality and Operations to ensure Zone 1 food contact surfaces are being cleaned and sanitized appropriately, using APC results and sanitation verification data to validate cleaning effectiveness., • Ensure appropriate sanitation responses and intensified cleaning procedures are implemented when environmentally positive or sanitation deviations occur., • Collaborate with Engineering, Maintenance, and Operations to ensure equipment and facility infrastructure meet hygienic design standards., • Provide sanitation leadership in new equipment installations, facility modifications, and capital projects to ensure cleanability and sanitation efficiency., • Identify and mitigate sanitary design risks related to equipment, drains, traffic flow, and facility layout., • Partner with Production, Maintenance, Food Safety & Quality, and EHS to support operational goals while maintaining sanitation compliance., • Lead or participate in continuous improvement initiatives related to sanitation, hygiene design, and operational efficiency., • Support implementation of sanitation best practices and industry standards., • Deep knowledge of sanitation programs, food safety systems, and regulatory compliance., • Strong leadership skills with the ability to manage large teams in a fast-paced manufacturing environment., • Experience driving continuous improvement initiatives and sanitation program optimization., • Strong analytical and problem-solving capabilities., • Effective communicator with the ability to influence cross-functional teams., • Bachelor’s degree in Food Science, Microbiology, or a related scientific discipline, with 10+ years of progressive experience leading sanitation operations in food manufacturing, including demonstrated leadership of large sanitation teams and responsibility for sanitation programs supporting regulatory compliance, food safety standards, and operational excellence., • At least 5 years of leadership or management experience., • Bilingual in Spanish required., • Masters Degree in Food Science, Microbiology, or related field. HACCP, Food Safety, or Sanitation certification., • Experience leading sanitation programs within a regulated food manufacturing environment., • OSHA 10-hour certification., • Environmental exposure –cold/wet/dry conditions (34°ree; Fahrenheit or below/subzero and warm temperature above 90°ree; Fahrenheit), will work in the warehouse building and, in all plants (indoor and outdoor), • Exposure to mechanical parts that vary in temperature from freezing hot temperatures in excess to 350 degrees Fahrenheit., • Exposure to hazards such as moving machinery, electrical current, and chemicals., • Ability to lift, push, pull, and/or carry up to 50 lbs., • Ability to ascend and descend ladders, scaffolding, using 3-point contact on a regular basis, • Ability to use hands and arms to grasp, manipulate, and handle scanning objects in one position or in a repetitive motion for an extended period of time., • Ability to stand for long periods of time Our rich benefits packages are designed to support the health and well-being of both our eligible co-workers and their families. • Medical, • Dental, • Vision, • Group Life and AD&D, • Voluntary Life and AD&D, • Group Short-Term Disability, • Group Long-Term Disability, • Flexible Spending Accounts, • Employee Assistance Program, • 401k Bolthouse Fresh Foods is committed to creating a diverse and inclusive work environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability status, protected veteran status, genetic information, or any other characteristic protected by law. We are dedicated to fostering a workplace where everyone feels valued, respected, and empowered to achieve their full potential. REASONABLE ACCOMMODATIONS: Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions. If you are interested in applying for employment with Bolthouse Fresh Foods and need special assistance to apply for a posted position, or if you believe you do not meet any of the required qualifications of a posted position due to a protected disability and would like to explore the possibility of accommodation, please contact our Talent Acquisition team at for additional support or guidance. RECRUITMENT AGENCIES: Bolthouse Fresh Foods does not accept unsolicited agency resumes. Bolthouse Fresh Foods is not responsible for any fees related to unsolicited resumes. 3rd Shift (11:00 pm – 8:00 am) Tuesday through Saturday, when business requires before/after hours, holidays, and weekends, will be mandatory.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service., • Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses., • Responsible for cash register setup and smooth shift transitions during shift changes., • Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service., • When requested, train new and existing team members in various job stations and operational procedures, • Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation., • Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly., • Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers. Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (open, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Must be available to close at least 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive through communication systems. Environmental Conditions: • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service., • Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses., • Responsible for cash register setup and smooth shift transitions during shift changes., • Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service., • When requested, train new and existing team members in various job stations and operational procedures, • Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation., • Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly., • Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers. Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (open, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Must be available to close at least 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive through communication systems. Environmental Conditions: • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service., • Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses., • Responsible for cash register setup and smooth shift transitions during shift changes., • Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service., • When requested, train new and existing team members in various job stations and operational procedures, • Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation., • Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly., • Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers. Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (open, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Must be available to close at least 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive through communication systems. Environmental Conditions: • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service., • Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses., • Responsible for cash register setup and smooth shift transitions during shift changes., • Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service., • When requested, train new and existing team members in various job stations and operational procedures, • Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation., • Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly., • Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers. Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (open, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Must be available to close at least 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive through communication systems. Environmental Conditions: • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service., • Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses., • Responsible for cash register setup and smooth shift transitions during shift changes., • Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service., • When requested, train new and existing team members in various job stations and operational procedures, • Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation., • Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly., • Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers. Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (open, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Must be available to close at least 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive through communication systems. Environmental Conditions: • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service., • Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses., • Responsible for cash register setup and smooth shift transitions during shift changes., • Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service., • When requested, train new and existing team members in various job stations and operational procedures, • Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation., • Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly., • Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers. Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (open, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Must be available to close at least 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive through communication systems. Environmental Conditions: • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Knowledge of lean manufacturing principles, production processes, and quality control standards. Hire Up Staffing is partnering with a leading food manufacturing company near Bakersfield, CA, to find an experienced Production Supervisor to join their operations team. This position plays a key leader

Texas Roadhouse - 3203 Ming Avenue - Responsibilities: High volume restaurant experience; Understand cooking steak temperatures; Meat seasoning, searing, and cooking; Meat seasoning, searing, and grilling; Using proper safety and sanitation guidelines.

Longhorn Steakhouse - - Responsibilities: Prepares high quality food items to order; Follows recipes and presentation guidelines; Ensures proper food safety and sanitation standards.

Chilis - 8950 Rosedale Highway - Responsibilities: Learn and execute all of our recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously from the kitchen.

Dave & Busters - - Responsibilities: Prepare and plate menu items per recipe and specifications; Safely operate kitchen equipment and follow safety and sanitation policies; Maintain cleanliness and sanitation of kitchen areas and stations; Follow prep sheets to control costs and minimize waste; Ass

Panda Express - - Responsibilities: Prepare all dishes to meet company recipes and standards; Guide Kitchen Team and assist with training; Perform Back of House responsibilities; Support in creating a vibrant and welcoming environment for our guests; Ensure food safety and sanitation compliance.

Olive Garden - - Responsibilities: Deliver and flawlessly execute recipes and plate presentation; Maintain highest safety and sanitation standards; Ensure health and safety of team members and guests; Assist with line prep and station setup; Monitor food quality and presentation.

Child Development Center Assistant (19 hours/week, 12 months/year) Kern Community College District Salary: $17,320.32 - $24,089.40 Annually33.0 Job Type: Classified Job Number: FY25-2600276 Location: Bakersfield College -- Panorama Campus, CA Department: Child Development Center Below is our job description for this position. Please also review the Important Instructions & Additional Information section below, which contains valuable information about our application process. Basic Function Under the direction of an assigned supervisor, provide assistance to the teaching staff in the supervision and care of preschool children and infants; provide services relating to child care, food service, and housekeeping. Representative Duties Oversee groups of children in various indoor and outdoor activities; set up and disassemble indoor and playground equipment; assure safe outdoor play. Supervise the use of the restrooms; change and launder wet or soiled clothes; change diapers; assist in toilet training. Prepare and serve nutritional snacks and lunches; prepare bottles, formulas and infant meals; assist in preparing and revising basic menus; supervise snack and meal times. Perform light housekeeping duties including washing dishes, clearing lunch tables, sweeping floors, and emptying waste receptacles; maintain the classroom and outdoor environment in a safe, sanitary, and orderly condition. Operate a variety of classroom equipment and appliances including a copier, laminator, paper cutter, television, vacuum cleaner, washer, dryer, and microwave; assure proper food storage; sterilize kitchen area; maintain records as required. Follow center policies and procedures including those for health and safety. Perform related duties as assigned. Minimum Qualifications Any combination equivalent to: Graduation from high school supplemented by six semester units of course work in early childhood education or a related field and six months of experience working with children in an organized setting. Possession of, or eligibility to obtain and retain, a Child Development Assistant Permit issued by the California Commission on Teacher Credentialing. LICENSES AND OTHER REQUIREMENTS Possession of, or ability to obtain, a valid First Aid Certificate issued by an authorized agency. Satisfactory completion of pre-employment physical assessment. Satisfactory completion of pre-employment drug testing. Knowledge & Abilities KNOWLEDGE OF Requirements of maintaining a children's center in a safe, clean, and orderly condition. Current best practices for inclusive early childhood education settings. Policies and objectives of assigned program and activities. Interpersonal skills using tact, patience, and courtesy. Health and safety regulations. Principles and practices of personal hygiene. Sanitation practices related to handling and serving food. Basic First Aid techniques. ABILITY TO Monitor the behavior of young children and oversee activities. Maintain a children's center in a safe, clean, and orderly condition. Apply basic principles and practices of nutrition. Administer basic First Aid. Understand and follow oral and written directions. Prepare and serve food in accordance with health and safety regulations. Communicate effectively both orally and in writing. Establish and maintain cooperative and effective working relationships with others. Observe health and safety regulations. Important Instructions & Additional Information Complete applications received by the "assured consideration date" above are guaranteed to be reviewed by Human Resources. If you apply after this date, there is no guarantee that your application will be reviewed. However, we still recommend that you apply because recruitments remain open and are posted until filled. The District and/or College reserves the right to extend time limits and/or repost or restart recruitments at any point. Completed applications must include the following. • Completed online application for employment, • Current resume, • Letter of interest (cover letter), • List of 5 (five) professional references (entered in online application), • Copy of legible transcripts (if required for the position) It is the applicant's responsibility to redact or remove any personally identifiable information from all documents prior to uploading. This includes Social Security Numbers, Date of Birth, photos, etc. International or Foreign Degrees Applicants with international or foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services (NACES) or Academic Credentials Evaluation Institute, INC. (ACEI). A copy of the evaluation must be submitted with your online application. Accommodations Applicants who require reasonable accommodation to participate in the selection process should contact Human Resources to make the necessary arrangements. (For more information, see our ___.) Discrimination Free Work Environment Discrimination based on race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation of any person, military and veteran status, or the perception that a person has one or more of these characteristics is illegal and violates Kern Community College District policy. The Kern CCD Equal Employment Opportunity Plan guides the development, implementation, and monitoring of the District's efforts to foster equal employment opportunities and workplace diversity. See our ___ for more information. Work Authorization Kern Community College District does not provide sponsorship for authorization to work in the United States. Work authorization should be established at the time of application submission. E-Verify The Kern Community College District participates in the U.S. Department of Homeland Security's E-Verify program to verify the identity and employment eligibility of all newly hired employees. To learn more about E-Verify, please visit ___. Helpful Links All applicants must apply online at ___. Emails will not be accepted. jeid-a990273f9370a14a8ef8865e9b1ea10f

Culinary Arts Instructor, Full-time Tenure Track (BC) Kern Community College District Salary: $89,080.98 - $116,884.82 Annually Job Type: Faculty Job Number: FY25-2600225 Location: Bakersfield College -- Panorama Campus, CA Department: Below is our job description for this position. Please also review the Important Instructions & Additional Information section below, which contains valuable information about our application process. Basic Function Bakersfield College is seeking a faculty member for Culinary Arts. If you are highly motivated, eager to engage a diverse student body, and passionate about teaching and learning, we highly encourage you to submit an application. Who We Are: We are a team of innovative, caring, and thoughtful faculty, staff and administrators who are passionate about contributing to the intellectual, cultural and economic vitality of our community. We embody six core values: Learning, Diversity, Integrity, Community, Wellness and Sustainability. These values frame our work as we provide opportunities for our students who come to us from diverse economic, cultural, geographical, and educational backgrounds. We offer Associate and Baccalaureate degrees and certificates, workplace skills, and preparation for transfer. Our rigorous and supportive learning environment promotes diversity, equity, and inclusion and fosters students' abilities to think critically, communicate effectively, and demonstrate competencies and skills to become productive members of our community and world. History of Bakersfield College: Bakersfield College is located in Bakersfield, California, in the heart of the Central Valley. Established in 1913, Bakersfield College is one of the nation's oldest continually operating community colleges. The college serves 33,000 students annually on the 153-acre main campus in northeast Bakersfield, at the Delano Campus (35 miles north of Bakersfield), the Weill Institute (downtown Bakersfield), and BC South-West (southwest Bakersfield). We also offer classes at several alternative locations, including Shafter Learning Center, Arvin/Lamont, McFarland, Olive Drive Training Facility, Wasco and other regional community locations. As a recognized and highly awarded Hispanic Serving Institution, Bakersfield College students are diverse and represent the communities we serve. On Diversity, Equity and Inclusion: We are sincere about building and sustaining an inclusive and equitable working and learning environment for all students, faculty, staff and administrators. We believe every member of our team enriches our diversity by exposing us to a broad range of ways to understand and engage with the world, identify challenges, and to discover, design and deliver solutions. Bakersfield College has sharpened its focus on removing institutional barriers in access, momentum, and completion. We pledge to address systemic issues of environmental microaggressions, implicit bias, and racism through intentional learning. We commit to strengthening our campus culture so that students, faculty, and staff and our partners are aware of and equipped to change policies and practices that disproportionately affect marginalized students. About the Bakersfield Community: Situated in the south San Joaquin Valley, Bakersfield has a rapidly growing economy in a location that is central to some of California's best places to visit. Fresno, Los Angeles, the mountains and several great beaches are less than two hours away, and San Francisco is less than four hours away. Known for hot, dry summers and mild winters, Bakersfield has deep roots in the energy (oil, solar and wind), agriculture, and logistics industries. Despite its growth, Bakersfield has maintained the "small town feel" that residents here love. With a relatively low cost of living, plenty of community events, and availability of housing, the City of Bakersfield is a great place to live. Representative Duties Who We Are Looking For: We are recruiting faculty with demonstrated excellence in their field who embrace the instructional values of access, sound pedagogy, creativity, and innovation. We are known for our connectedness among students, faculty, staff and our diverse local population. We are looking for applicants with a continual drive to learn and improve teaching strategies and who embrace opportunities to be involved in inventive committees, engaging campus events and other collegiate endeavors. Diversity is a core value at Bakersfield College, and we encourage applicants who demonstrate an intellectual mindfulness to contribute to diversity, equity and inclusiveness. If you are interested in modeling academic excellence for your students and colleagues, we invite you to join a team that will challenge and inspire you. About the Department, Culinary, Hospitality, Nutrition: The Culinary, Hospitality, Nutrition Department (CNH) is a multidisciplinary department comprised of 6 full-time faculty dedicated to providing high-quality instruction across a wide range of areas. Culinary Arts is a major within this department. We offer 18-20 different courses with 30 to 40 class sections each semester, supporting transfer, career pathways, and general education. Courses are taught across a multitude of locations and programs, and are delivered in face-to-face, hybrid, and fully online modalities to meet the diverse needs of students. Faculty are committed to student success, equity, and innovative teaching practices, and actively collaborate to support interdisciplinary learning, curriculum development, and continuous improvement of programs and instruction. It is important to note that Bakersfield College's Culinary Arts Department is participating in a statewide pilot program for Competency-Based Education (CBE). As part of this initiative, the faculty member may be assigned CBE courses that employ modular learning and direct assessment methodologies to cultivate practical expertise aligned with industry standards. This instructional approach is designed to support diverse learners and facilitate career transitions by prioritizing demonstrated competencies-emphasizing "what students can do"-rather than time spent in a traditional classroom setting. DESIRABLE QUALIFICATIONS • Experience in teaching restaurant lab classes, culinary theory, and basic foundational courses such as introductory courses with emphasis on knife skills., • Experience contributing to or supporting equitable student outcomes through teaching, mentoring, or program involvement that effectively serves a diverse student population., • Desire to continue to grow as a professional; committed to excellence and lifelong learning., • Three years teaching or industry training experience in culinary or baking/pastry., • Current knowledge of industry trends, including sustainability and emerging techniques., • Ability to mentor students on career pathways and professional readiness., • Strong organizational and communication skills for supervising fast-paced lab settings., • Proficiency with instructional technologies such as Canvas., • Experience maintaining a professional bakeshop or culinary lab, including ordering, inventory management, food cost control, and safety/sanitation protocols., • A current Food Safety Manager Certification such as ServSafe Minimum Qualifications Bachelor's degree(s) or higher and two years of professional experience OR - Associate degree(s) and six years of professional experience. (The professional experience required must be directly related to the faculty member's teaching assignment. Professional experience is required when the applicant possesses a master's degree.) OR - The equivalent. Certain combinations of education, experience, and other accomplishments in the field may be judged as equal to the stated minimum qualifications for these positions. Candidates who feel they possess such equivalent qualifications must request and submit an ___ ___ form. Supporting documents must be included with the completed form. AND A demonstrated sensitivity to students with diverse academic, socio-economic, cultural and ethnic backgrounds and students with disabilities Note: Degrees and credits must be from accredited institutions (Title V Section 53406). Any degree from a country other than the United States, including Canada and Great Britain, must be evaluated by an evaluation service. Note: The screening of candidates will be conducted by a screening committee. The screening committee reserves the right to limit the number of interviews granted. Meeting the minimum qualifications for a position does not assure the applicant of an interview. Knowledge & Abilities The successful applicant will be able to demonstrate that they are broadly prepared and have a depth of knowledge in the discipline. In addition, the successful applicant will be able to demonstrate the following knowledge and abilities: • Ability to work effectively and harmoniously with colleagues in an environment that promotes innovation, teaching, learning and service to diverse student population;, • Ability to effectively work with students with a wide range of skills, motivations, academic and vocational goals;, • Ability to develop curriculum, including curriculum delivered via different modalities; -Ability to participate in recruitment and articulation activities with local schools, colleges and universities;, • Ability to communicate effectively, both orally and in writing;, • Ability to maintain subject matter currency;, • Ability to assess student, program, and institutional learning outcomes; Maximum Placement Level Salary: $ 116,884.82 annually SPECIAL INSTRUCTIONSFirst Review of Applications: Complete application packets will be accepted until the position is filled; but those received by March 23, 2026, are assured consideration. The College reserves the right to extend time limits or reinitiate the recruitment/selection process at any point. Completed application packet MUST include: • Completed Online Application for Employment form, • Current resume, • Letter of interest (Cover Letter), • Statement of personal philosophy of teaching, • Copy of legible transcripts, • Copy of sample syllabi, • List of five (5) professional references - Listed on application form It is the applicant's responsibility to redact (or remove) any personal information from all documents prior to uploading. This includes Social Security Numbers, Date of Birth, and any photos of the applicant. Foreign Degree: Applicants with foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services (NACES) or Academic Credentials Evaluation Institute, INC. (ACEI). A copy of the evaluation must be submitted with your on-line application. Applicants who require reasonable accommodation to participate in the selection process should contact Human Resources to make the necessary arrangements. ___ Note: The District is strongly committed to achieving staff diversity and the principles of equal employment opportunity. The District encourages a diverse pool of applicants and does not discriminate on the basis of national origin, religion, age, gender, gender identity, gender expression, race or ethnicity, color, medical condition, genetic information, ancestry, sexual orientation, marital status, physical or mental disability, pregnancy, or because he/she is perceived to have one or more of the foregoing characteristics, or based on association with a person or group with one or more of these actual or perceived characteristics or any other characteristic protected by federal, state or local law, in any of its policies, procedures or practices. ___ The District does not provide sponsorship for authorization to work in the United States. Work authorization should be established at the time of application submission Important Instructions & Additional Information Complete applications received by the "assured consideration date" above are guaranteed to be reviewed by Human Resources. If you apply after this date, there is no guarantee that your application will be reviewed. However, we still recommend that you apply because recruitments remain open and are posted until filled. The District and/or College reserves the right to extend time limits and/or repost or restart recruitments at any point. Completed applications must include the following. • Completed online application for employment, • Current resume, • Letter of interest (cover letter), • List of 5 (five) professional references (entered in online application), • Copy of legible transcripts (if required for the position) It is the applicant's responsibility to redact or remove any personally identifiable information from all documents prior to uploading. This includes Social Security Numbers, Date of Birth, photos, etc. International or Foreign Degrees Applicants with international or foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services (NACES) or Academic Credentials Evaluation Institute, INC. (ACEI). A copy of the evaluation must be submitted with your online application. Accommodations Applicants who require reasonable accommodation to participate in the selection process should contact Human Resources to make the necessary arrangements. (For more information, see our ___.) Discrimination Free Work Environment Discrimination based on race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation of any person, military and veteran status, or the perception that a person has one or more of these characteristics is illegal and violates Kern Community College District policy. The Kern CCD Equal Employment Opportunity Plan guides the development, implementation, and monitoring of the District's efforts to foster equal employment opportunities and workplace diversity. See our ___ for more information. Work Authorization Kern Community College District does not provide sponsorship for authorization to work in the United States. Work authorization should be established at the time of application submission. E-Verify The Kern Community College District participates in the U.S. Department of Homeland Security's E-Verify program to verify the identity and employment eligibility of all newly hired employees. To learn more about E-Verify, please visit ___. Helpful Links All applicants must apply online at ___. Emails will not be accepted. jeid-6ccdcb3e6cf2734d93d483122502f794

Food Service Assistant II -- Temporary Pool Kern Community College District Salary: $36,463.80 - $50,714.52 Annually Job Type: Temporary -- Classified Short Term Job Number: FY25-2600134 Location: Bakersfield College -- Panorama Campus, CA Department: Food Services Below is our job description for this position. Please also review the Important Instructions & Additional Information section below, which contains valuable information about our application process. Basic Function This is a Classified, temporary, short-term position, limited to 960 hours per year and or 175 working days. Under the direction of an assigned supervisor, prepare and serve hot and cold menu items to students and staff at an assigned campus; maintain the kitchen and food service areas in a safe, clean and orderly condition DISTINGUISHING CHARACTERISTICS: The Food Service Assistant II classification performs more responsible and varied food service preparation and service activities in addition to performing cashiering duties. The Food Service Assistant III classification performs cashiering and cash management duties in addition to performing responsible food service preparation and service activities. Incumbents serve as leads, training and assigning work to students assistants and staff. The Food Service Assistant I classification performs routine food service activities at an assigned site. Incumbents prepare and serve food from a snack cart and perform basic cashiering duties. Representative Duties Prepare and serve hot and cold menu items to students and staff at an assigned school; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Prepare hot and cold beverages including coffee, tea and juice; prepare frozen foods from freezer; fry and serve frozen foods including burritos, fires and onion rings; cut carrots, celery and other vegetables as required. Prepare and assemble sandwiches, meats, fruit, vegetables, dressings, salads and other food items as assigned; set-up, count, stock and serve milk; check expiration dates and discard containers as needed; monitor temperature of freezers and refrigerators. Clean serving counters, tables, chairs, food containers and other food service equipment and areas; assist with washing and drying dishes and utensils as needed. Perform general cleaning duties such as mopping, sweeping, emptying trash receptacles, monitor and replenish stock levels of condiments, utensils and dishes; set up staff dining area. Estimate food and supplies needed for operation; stock food supplies according to established procedures; assist with the storage of food supplies and leftover items; assist with periodic inventories as assigned; maintain related records. Operate a variety of equipment and machines used in a school cafeteria; operate a cash register; perform cashiering duties; maintain records of meals and beverages served and monies collected Train new food service employees and student workers as assigned. Assist with food preparation and service at special events as assigned. Answer phones; take and relay messages to staff as appropriate. Perform related duties as assigned. Minimum Qualifications Any combination equivalent to: graduation from high school and one year experience in the operation of preparing and/or serving food. LICENSES AND OTHER REQUIREMENTS: Possession of, or ability to obtain, a valid California Driver's License. Possession of, or ability to obtain, a valid California Sanitation Certificate. Satisfactory completion of pre-employment physical assessment. Knowledge & Abilities KNOWLEDGE OF: Sanitation practices related to preparing, handling and serving food. Basic math and cashiering skills. Basic record-keeping techniques. Operation of food service equipment and a cash register. Rules and regulations pertaining to health and safety in the cafeteria. Interpersonal skills using tact, patience and courtesy. Principles of training and providing work direction. Storage and rotation of perishable food. Basic food preparation including washing, cutting and assembling food items and ingredients. ABILITY TO: Operate food service equipment safely and efficiently. Maintain food service equipment and areas in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Assure that food items are prepared, served and stored properly. Operate a cash register and make change accurately. Establish and maintain cooperative and effective working relationships with others. Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities. Meet schedules and time lines. Understand and follow written or oral directions. Maintain records related to work performed. Train and provide work direction to others Important Instructions & Additional Information Complete applications received by the "assured consideration date" above are guaranteed to be reviewed by Human Resources. If you apply after this date, there is no guarantee that your application will be reviewed. However, we still recommend that you apply because recruitments remain open and are posted until filled. The District and/or College reserves the right to extend time limits and/or repost or restart recruitments at any point. Completed applications must include the following. • Completed online application for employment, • Current resume, • Letter of interest (cover letter), • List of 5 (five) professional references (entered in online application), • Copy of legible transcripts (if required for the position) It is the applicant's responsibility to redact or remove any personally identifiable information from all documents prior to uploading. This includes Social Security Numbers, Date of Birth, photos, etc. International or Foreign Degrees Applicants with international or foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services (NACES) or Academic Credentials Evaluation Institute, INC. (ACEI). A copy of the evaluation must be submitted with your online application. Accommodations Applicants who require reasonable accommodation to participate in the selection process should contact Human Resources to make the necessary arrangements. (For more information, see our ___.) Discrimination Free Work Environment Discrimination based on race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation of any person, military and veteran status, or the perception that a person has one or more of these characteristics is illegal and violates Kern Community College District policy. The Kern CCD Equal Employment Opportunity Plan guides the development, implementation, and monitoring of the District's efforts to foster equal employment opportunities and workplace diversity. See our ___ for more information. Work Authorization Kern Community College District does not provide sponsorship for authorization to work in the United States. Work authorization should be established at the time of application submission. E-Verify The Kern Community College District participates in the U.S. Department of Homeland Security's E-Verify program to verify the identity and employment eligibility of all newly hired employees. To learn more about E-Verify, please visit ___. Helpful Links All applicants must apply online at ___. Emails will not be accepted. jeid-1667c4f69012864197afa3ee14a6bd68

To produce and maintain the quality of menu items assigned to your station according to the company's menu recipes and specifications.To ensure the company's safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness.Timeliness- Station ready to work at sc

To produce and maintain the quality of menu items assigned to your station according to the company's menu recipes and specifications.To ensure the company's safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness.Timeliness- Station ready to work at sc

Del Taco - - Responsibilities: Delivers quality, guest service, safety, security, cleanliness and product preparation; Explains menu items accurately to guests; Uses POS system to record orders and process payments; Follows proper food handling, safety and sanitation standards; Maintains profession

Lead and supervise production employees, providing clear direction, training, and performance feedback. Plan, coordinate, and oversee daily production operations to meet targets and maintain product quality. Manage inventory of raw materials and packaging to ensure consistent production.

To ensure the company's safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness.Ensure food items are prepared according to company standards.Maintain a safe working environment and adhere to all OSHA guidelines.Receiving, rotating and stocking food.Abi

To ensure the company's, safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness.Ensure food items are prepared according to company standards.Maintain a safe working environment and adhere to all OSHA guidelines.Receiving, rotating and stocking food.Kn

Job Description Responsibilities Join the # 1 Beer distributor delivering beverages to your local stores and restaurants! We select, stock, and sell brands such as Modelo, Coors, Heineken, Fireball, VMC and many more! • Schedule: Full Time - 5 days per week - Sunday - Thursday, • Shifts: Start time 3:30pm, • Safely and accurately select customer orders, build orders according to assigned load tickets, shrink wrap and label orders and move completed orders to the loading dock area of the warehouse, • Accurately receive inbound products, replenish and manage inventory as needed, • Perform pre-shift equipment checks and safely operate powered industrial equipment within the warehouse, • Perform basic sanitation duties to maintain a clean and safe warehouse environment, such as clearing aisles of debris and stacking empty pallets, • Other duties as assigned Qualifications Required Education and Experience: • 0 to 1 plus years of general work experience, • Must be at least 18 years old, • Must be able to lift products from 25 pounds to 50 pounds on a regular basis and up to 75 pounds Preferred Education and Experience: • High School Diploma or General Education Degree (GED)

Grill Operators are responsible for cooking food to company standards, monitoring food quality, maintaining proper food temperatures, stocking grill station supplies, cleaning grills and kitchen equipment, assisting with deliveries, and following food safety and sanitation procedures. Wendy’s is s

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.

Job Description Make your work matter! We are growing quickly, believe in training, promote from within, and offer flexible hours that fit different lifestyles Chuy’s Baja Grill is looking for a guest service guru to join our team. We are searching for friendly, energetic, highly motivated individual who will thrive in a fast-paced, team-oriented, vibrant restaurant environment. WHO WE ARE: If we still have your attention, we are a small-company that cares about our teams, cares about the guest and their experience and enjoy working together all towards the common goal of quality, service and ethics. We are a baja-beachy- vibe and we enjoy making a guests’ day memorable. And… we are a growing brand! Come join us in CA, NV and soon to be AZ. WHAT WE GIVE: · Earn tips for every hour worked, in addition to hourly pay · Medical, Dental, Vision, and Life Insurance coverage if you work more than 30 hours per week · Excellent position training and career development programs · Discounted meals · Flexible scheduling, including days/night/weekends · Paid sick leave · And amazing team members that will make work fun! DAY IN THE LIFE As a Food Runner for Chuy’s you will responsible for the prompt delivery of food to guests as the order is completed and ready for service in the kitchen. You will interact with our guests, ensure they have what they need to enjoy their Chuy’s favorites. All, while, assisting with dining room and patio cleanliness and sanitation.

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.

Job Description As a Team Leader at Jack in the Box, you are a hands-on role model who helps lead the shift, support crew members, and deliver great guest experiences. You’ll work closely with management to keep operations running smoothly while fostering a positive, respectful, and inclusive workplace. This role is ideal for someone ready to take the next step in leadership, mentor others, and help create an environment where employees feel valued and guests feel welcomed. Key Responsibilities * Lead and support crew members during assigned shifts * Set the example for excellent guest service and teamwork * Assist with opening and closing duties as assigned * Ensure food quality, speed of service, and cleanliness standards are met * Coach, train, and motivate team members on the floor * Help resolve guest concerns professionally and respectfully * Monitor food safety, sanitation, and cash-handling procedures * Communicate effectively with managers and team members What We’re Looking For * Previous experience in fast food or customer service preferred * Natural leadership skills and a positive attitude * Strong communication and problem-solving abilities * Ability to lead by example in a fast-paced environment * Dependability, professionalism, and integrity * Commitment to treating everyone with respect What We Offer * Competitive pay with leadership responsibility * Paid training and leadership development * Flexible scheduling * Opportunities for growth within our Jack in the Box franchise * Supportive, family-owned culture * Employee meals and discounts (where applicable) Physical Requirements * Ability to stand for extended periods * Ability to lift up to 30 lbs * Ability to work around kitchen equipment and hot surfaces Our Culture & Commitment We are a family-owned Jack in the Box franchise that believes Happy Employees = Happy Guests. We are committed to maintaining a workplace free from discrimination or harassment of any kind and are proud to be an equal opportunity employer.