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Job DescriptionAbout Us: At Nicobanas Cigar Lounge, we blend the rich traditions of Japanese cuisine with a variety of global flavors to create a dining experience that is both innovative and delightful. Our mission is not only to serve delicious food but also to present it as a work of art. We are looking for an Artistic Chef who has a passion for Japanese fusion cuisine and exceptional plating skills. Job Summary: The Artistic Chef will spearhead our kitchen, creating an imaginative menu that showcases Japanese fusion dishes while emphasizing visually stunning presentations. The ideal candidate will possess a strong culinary background, an artistic eye for detail, and a knack for pushing the boundaries of traditional plating. Key Responsibilities: 1. Menu Creation: • Develop and execute a creative menu that fuses traditional Japanese flavors with innovative culinary techniques and global influences., • Research and incorporate seasonal ingredients to craft special dishes that inspire and excite our patrons. 1. Artful Plating: • Master the art of plating by designing visually captivating presentations that elevate each dish to an artistic level., • Experiment with colors, textures, and plating techniques to create unique, share-worthy culinary experiences. 1. Culinary Preparation: • Prepare and cook dishes to the highest standards, ensuring taste, quality, and timely delivery., • Guide and train kitchen staff in plating techniques that align with our artistic vision. 1. Ingredient Sourcing: • Collaborate with local suppliers to obtain high-quality, fresh ingredients that reflect the ethos of Japanese fusion cuisine., • Stay informed about emerging culinary trends, flavors, and plating styles to keep the menu fresh and relevant. 1. Food Safety and Quality Control: • Uphold strict food safety and sanitation standards within the kitchen., • Monitor kitchen processes to ensure consistent quality in taste and presentation of all dishes. 1. Collaborative Environment: • Work alongside management to ensure culinary offerings are aligned with the restaurant's vision and customer expectations., • Participate in promotional events and tasting sessions to showcase your culinary creations. 1. Guest Engagement: • Interact with guests to share the inspiration behind your dishes and gather feedback., • Occasionally host workshops or events to teach guests about the art of plating and Japanese fusion cooking. Qualifications: • Education: A culinary degree or equivalent experience, specializing in Japanese or fusion cuisine preferred., • Experience: experience in a high-volume kitchen, with extensive knowledge of Japanese cuisine and plating techniques., • Skills:, • Proficiency in the art of plating and presentation., • Strong culinary skills with innovative thinking., • Familiarity with food safety and sanitation practices., • Excellent communication and leadership skills., • Ability to work collaboratively within a team., • Personal Attributes:, • Creative, detail-oriented, and passionate about food artistry., • Able to thrive in a fast-paced environment and adapt to changing situations., • Enthusiastic about sharing knowledge and inspiring others. Benefits: • Competitive salary with potential for bonuses, • Opportunities for professional growth and culinary development Powered by JazzHR Kpb4xsNkeV

Job Description An exceptional opportunity exists for a talented and highly driven Executive Chef to lead the culinary program of a premier, high-volume restaurant known for elevated hospitality, strong market presence, sophisticated clientele, and a dynamic dining environment. This role is designed for a culinary leader who brings creativity, precision, discipline, and genuine love for hospitality. The successful candidate will be highly present in the kitchen, deeply engaged with the team, commercially aware, and committed to delivering consistently excellent food at pace and scale. This is not a back-office chef role. The Executive Chef will be the culinary heartbeat of the restaurant, leading menu execution, kitchen culture, financial discipline, product standards, training, and daily service readiness with clarity, calm, and authority. The Opportunity The business is entering an exciting new chapter, with meaningful investment across key flagship locations and a renewed focus on culinary identity, service consistency, guest experience, and leadership development. This is a strong platform for an ambitious Executive Chef who wants to grow within a hospitality group that invests in its people through internal training, mentorship, cross-venue exposure, and long-term career progression. Requirements • Lead from the kitchen, setting the tone for discipline, pace, teamwork, accountability, and professionalism., • Execute an elevated, produce-driven menu with precision, balance, and respect for seasonality., • Maintain exceptional standards across food quality, preparation, plating, cleanliness, organization, and kitchen readiness., • Drive consistency across all menu items through clear recipes, detailed training, tasting, coaching, and follow-through., • Recruit, train, mentor, and retain a strong culinary team, creating a culture, rooted in respect, pride, learning, and high standards., • Manage food cost, labor, waste, purchasing, inventory, scheduling, and productivity with strong commercial discipline., • Anticipate operational challenges and solve issues quickly, practically, and without compromising quality or morale., • Oversee ordering, vendor communication, product quality, equipment care, and kitchen maintenance., • Uphold all health, sanitation, safety, compliance, and food handling standards at the highest level., • Act as a culinary ambassador for the restaurant, representing the brand with professionalism, creativity, humility, and confidence. Candidate Profile The ideal candidate will bring experience from respected, high-volume restaurants, premium hospitality groups or first-tier dining environments. They will be a strong communicator, a confident operator and a hands-on mentor who leads with pace, sound judgement and clear standards. • Senior culinary leadership 5+ years experience within upscale restaurants, high-volume dining, premium hospitality, or chef-driven concepts., • Proven ability to lead a large kitchen teams through busy, complex, and high-pressure services., • Strong technical culinary foundation, with excellent command of execution, prep systems, quality control, and service flow., • Experience managing food cost, labor, scheduling, purchasing, inventory, and kitchen productivity., • A calm, composed leadership style with the ability to motivate, teach, correct, and inspire in real time., • Excellent communication skills and the ability to align culinary, service, ownership, and operations teams., • Strong attention to detail, with a disciplined approach to cleanliness, organization, consistency, and follow-through., • A creative yet practical mindset, with the ability to develop dishes that are thoughtful, executable, and commercially sound., • Culinary degree or formal culinary training preferred but not required., • Food handler, sanitation, or food safety certification required in accordance with local regulations. The company is open to both established Executive Chefs and exceptional rising culinary leaders ready for the next step, provided they bring the maturity, technical ability, urgency, and leadership presence required to run a high-volume, high-expectation kitchen. Measure of Success Within the first six months, the Executive Chef will have strengthened culinary consistency, elevated kitchen organization, improved team engagement, reinforced cost discipline, and contributed meaningfully to guest satisfaction, operational momentum, and overall brand performance. Benefits • Competitive salary $130k - $175k commensurate with experience, • Comprehensive benefits package (medical / dental / vision), • 401(k), • Leadership development, mentorship, and cross-venue growth opportunities, • Career pathway within an internationally respected hospitality group Our client is proud to be an equal opportunity workplace and hires regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity and/or expression, pregnancy, Veteran status any other characteristic protected by federal, state or local law.

Company Description Backed by Y Combinator, CocuSocial is one of the largest marketplace for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops and mixology classes. We are growing fast and currently offering service in 26 major cities in the US including New York, San Francisco, LA, Chicago, Austin, Atlanta, Washington DC, Seattle, Philadelphia and San Diego. Our mission is to educate, entertain and bring people together through food and drink. Job Description CocuSocial is one of the premiere culinary experience providers in the US. As a minority founded and owned company, we celebrate diversity and inclusivity of all backgrounds. Our team of Chef Instructors based in 26 different cities across the U.S. and the variety of different cooking classes and experiences offered through our platform reflect our philosophy that through food, we can come together and connect with one another - regardless of differences in culture, ethnicity, religion, or sexual orientation. We are seeking experienced chef instructors to teach live, in-person recreational cooking, baking, and pastry classes. This opportunity is not virtual . This opportunity is available for chefs who are interested in teaching in one of CocuSocial's partner venues (restaurants, hotels, breweries, event spaces). CocuSocial Chef Instructors can expect flexible scheduling, the opportunity to teach recipes and dishes they're passionate about, a supportive team to assist in creating best-selling classes, and competitive compensation. We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Handmade Pasta, Dumplings, Cheese Making, Choux Pastry, Doughnuts, Pad Thai, Ramen, Spanish Paella and Spanish Tapas . The instructor will be responsible for leading and organizing the entire class, including purchasing ingredients, setting up, teaching each dish step-by-step in a hands-on manner, and cleaning up. Qualifications -An experienced chef instructor with at least 2 years experience teaching recreational cooking classes -An individual with ServSafe certification or a relevant food handler's license -Authorized to work in the United States -Someone who loves to share his/her/their passion for cooking with other people and help them to learn in a hands-on manner Additional Information This is a part-time contract role with flexible scheduling. Videos To Watch

Celebrity Chef Jeremy Ford Is Seeking Winning Personalities To Work At His Restaurant In Miami Beach! Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. Key Relationships Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications High school diploma or equivalent vocational training certificate Culinary College Degree Previous Management/Supervisory experience 1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant Food handling certificate Ability to communicate in English with guests, co-workers, and management to their understanding Ability to compute basic mathematical calculations Ability to provide legible communication Sanitation certificate (Preferred) Skills Ability to perform job functions with attention to detail, speed, and accuracy. Ability to prioritize, organize and delegate work assignments. Ability to be a clear thinker, analyze and resolve problems, exercising good judgment. Ability to work well under pressure of meeting production schedules and timelines for guests. Ability to maintain good coordination. Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line. Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions. Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards is met. Ability to differentiate dates. Ability to operate, clean, and maintain all equipment required in job functions. Ability to supervise, train and direct employees; give correction when needed. Ability to plan and produce centerpiece displays and banquet trays, and make buffets. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to produce creative and artistic food work. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to motivate staff and maintain a cohesive team. Ability to promote positive relations with all individuals. Ability to meet datelines. Essential Job Functions Maintain and strictly abide by current sanitation/health regulations and restaurant requirements. Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely. Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Ensure that staff reports to work as scheduled; document any late or absent employees. Coordinate breaks for assigned staff. Prepare and assign production and prep work for all staff to complete, time management. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. Complete opening duties: Set up workstation with required mise en place, tools, equipment, and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards. Check production schedule and pars. Establish priority items for the day. Inform the Chef de Cuisine of any supplies that must be requisitioned for the day's tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. Start prep work and production of items needed for the day. Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary. Prepare and produce all menu items for designated banquet functions. Prepare all dishes following recipes and yield guides, according to department standards. Inform Chef de Cuisine of any shortages before the item runs out. Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Assist staff wherever required to ensure optimum service to guests. Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions. Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests. Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere. Maintain production charts according to department standards. Minimize waste and maintain controls to attain forecasted food costs. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist stewards in order to make clean-up a more efficient process. Breakdown workstation and complete closing duties according to department standards: Return all food items to the proper storage areas Rotate all returned product Wrap, cover, label, and date all items being put away Straighten up and organize all storage areas Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves Return all unused and clean utensils/equipment to the specified locations Ice down hot items from the steam table so they cool quickly Turn off all equipment not needed for the next shift Restock items that were depleted during the shift Ensure all banquet cooks' assignments are completed before they sign out Review status of work and follow-up actions required with the Executive Sous Chef before leaving. Document pertinent information in the logbook. Successful completion of the training/certification process. Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef. Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards. Conduct scheduled performance appraisals. Interview and hire new personnel according to the policies. Plate up banquet meals as assigned. Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference. Menu tasting for the restaurant. Review Meeting planner feedback periodically. Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services. Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. Kitchen Functions Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc. Ensure quality at all times. Follow through with paperwork in a timely manner. Attend Sous chef meetings, leaders meetings, etc. Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems. Schedule correctly and ensure there is no unapproved Over Time. Ensure that plating and recipe guides are followed and that all food items are consistent. Ensure the work area is kept clean and safe. Ensure that all employees are allowed a 30-minute break.

Join The Smoothie King Team If you're looking for a purpose and not just a job, join the Smoothie King team and turn your purpose into a fulfilling passion! We're not just the pioneers of the nutritional smoothie; we're the champions of inspiring people to live a healthy and active lifestyle. With over 1300 stores and counting, we've grown to become the largest nutritional smoothie bar in the nation, with a simple recipe for success: Hire the best people, use the best ingredients, and blend with a purpose. At Smoothie King, we're serious about our clean ingredients and passionate about our guests' health and wellness journeys—but that doesn't mean we don't know how to have a good time. Here, you'll find work that's equal parts challenging and rewarding, all within a culture that's as amazing as our smoothies. We're committed to continuous improvement, achieving our goals, and fostering a supportive and collaborative environment where every team member can thrive. What We Offer Join our team and enjoy an unusually fun work environment with an upbeat atmosphere and great team members. It is our purpose to maintain an environment our team members can brag about, where our focus and belief are built on our core values: We Are Better Together, We Keep Evolving, We Live Our Mission, We Do the Right Thing, and We Focus and Finish. With our core values at the forefront of every decision we make, it allows for collaboration, passion, and a no-limits mindset when it comes to your future! We keep our team happy with our great benefits package, free smoothies, flexible work schedules, office lunches and parties, monthly fitness challenges, free gym access, and more fun activities to make Smoothie King a happy and healthy place to work. Overview Immediately hiring! Are you…? A smoothie fan? Tired of working in fast-food and smelling like grease? Looking for a purpose and not just a job, join the Smoothie King team and turn your purpose into a fulfilling passion. We are looking for purpose-driven Team Members to become an ultimate ambassador of our brand. As a Team Member you will help Guests meet their fitness and nutrition goals by assisting them to help select smoothies and retail products that inspire them to maintain a healthy and active lifestyle. The successful Team Member will be passionate about the brand and demonstrate willingness to take on new challenges. Responsibilities Blends delicious tasting smoothies. Ensures Guest's purpose is met when smoothies are ordered. Greets and engages the Guest to provide a friendly experience Properly preps all fruits, vegetables, frozen items, powders, and liquids. Performs opening and/or closing duties. Performs store checklist tasks. Shows up on time and ready to work. Lives and promotes the culture, values, and mission of Smoothie King Qualifications Ability to connect and communicate with guests, team members, with a "guest comes first" attitude. Minimum Age Requirement: Candidates must be at least sixteen (16) years of age or older to apply. Please note that while this is the minimum age requirement for employment, the Team Captain role may require additional qualifications and experience beyond age. Experience in a fast-food environment preferred, but not necessary. At Smoothie King, when we say inspire people, we mean everyone. We champion a diverse and inclusive workforce that is representative of the guests we serve. We blend the unique members of our organization, celebrating what is both common and different to grow better together and Rule the Day. The foundation of our diversity efforts is closely tied to our core values, which includes "We Are Better Together" and "We Do the Right Thing". We are proud to be an equal opportunity employer and consider all qualified candidates, without regard to race, color, religion, sex, national origin, ancestry, age, genetic information, sexual orientation, gender identity, marital or family status, veteran status, or medical condition or disability. If you are a person with a disability and you need assistance in applying for a position with Smoothie King, please call our Human Resources Department at 214-935-8900 and direct assistance will be provided.

Provide Respectful Responses To Roast Queries SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL. Key Responsibilities/Accountabilities Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Portion, arrange, and garnish food, and serve food to waiters or patrons. Substitute for or assist other cooks during emergencies or rush periods. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Estimate expected food consumption; then requisition or purchase supplies or procure food from storage. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Bake breads, rolls, cakes, and pastries when asked. Always maintain professional demeanor with all staff. Follow opening and closing procedures. Minimal Essential Requirements The ability to work as part of a team, and personal cleanliness, including uniform maintenance. Very basic food handling, preparation, and cleaning skills are welcomed. Time management and ability to work under pressure to manage high volume of production. Active listening and learning skills. Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English. Reading and speaking comprehension skills Discipline to follow set standards. Ability to lift up to 30lbs. ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification. We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law. Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination.

Why Wendy's Crew employees provide a level of customer service that exceeds our customer's expectations. This includes making and serving great tasting products in a friendly and courteous environment every single day. Wendys's CREW: Great each guest with a smile and a warm welcome Can multi-task and doesn't wait to be told what to do Understand what it takes to get the job done right Learn from experience, as well as from those who have experience Work well in a team environment to get things done collectively This job opportunity is with one of our many franchisees. Independently owned and operated, Wendy's franchise organizations determine their own compensation, benefits and career programs which may vary from company-owned locations. 18880 SOUTH DIXIE HWY MIAMI, FL 33157

Become a SunLife Associate! As a SunLife Associate, you'll be the face of our brand, serving up delicious, healthy drinks with a side of positive energy! Whether you're greeting guests, making smoothies, or keeping the store sparkling clean, you'll play a key role in creating the best customer experience possible. You'll work with an awesome team to maintain a fun, high-energy atmosphere while mastering SunLife's amazing products and delivering that SunLife vibe every day. Plus, you'll earn $14.50/hr + tips for your hard work! What You'll Do: Serve with Sunshine: Greet every guest with a smile, serve up amazing drinks, and create the best customer experience on the planet. Product Pro: Master all SunLife products and be the go-to person for recommendations, questions, and nutrition tips. Teamwork Makes the Dream Work: Work together with the team to produce and serve the highest-quality products quickly and efficiently. Keep It Clean: Keep the store, tools, and equipment sparkling cleanbecause a clean store is a happy store! Stay Energized: Maintain the store's positive vibe by keeping the energy high and the environment welcoming. What You Need: Passion for healthy, organic food and SunLife's mission. At least 14 years old (or the legal working age in your area). Ready to work at least 15 hours/week and 3+ days. Ability to lift up to 45 lbs, stand, bend, reach, and move around (including in coolers and freezers). Tech-savvy enough to use basic computer tools (no expert required!). Eagerness to learn and grow within the company. Why You'll Love It: Get tips and rewards for your hard work. Shift meal worth $15 in value every time you work. Employee Discount Team bonding events twice per year! Menu and New Product tasting regularly to keep your product knowledge sharp! Work in a cool, positive environment where the mission is always about good vibes and great products. Enjoy a healthy, vibrant work culture with opportunities for personal and professional growth! This job description is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operations of the department. SunLife Organics is an equal opportunity employer. All your information will be kept confidential according to EEO guidelines. Must have a legal right to work in the United States.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: We are looking for an experienced Director, Restaurant Operations to organize and oversee the daily operations of HONO Lounge & Restaurant. Opening March 2027, however, role will join in fall 2026. You will be the one to ensure that our business is well-coordinated and productive by managing its procedures and coaching its people. The area of responsibility for this role is very wide and requires thorough knowledge of various company processes. The ideal candidate must be competent and able to plan many kinds of operational activities. He/She must be an excellent leader who can discover the most efficient ways to run the business. The goal is to safeguard and augment the efficiency of the company’s operations to facilitate accelerating development and long-term success. This role reports into the VP, Operations. RESPONSIBILITIES: • Ability to manage an entire building which will include roughly 450 seat lounge & restaurant on the 2nd Floor & 62nd Floor of the E11even Tower in Downtown Miami., • Develop a set of management principles and accountability principles., • Create budgets along with finance dept and ways to manage these budgets., • Develop strategies and vision., • Communicate Company vision and mission., • Create a positive and respectful work environment., • Develop systems and processes., • Focus relentlessly on the customer., • Be close to your KPIs: measuring financial performance, customer satisfaction, employee satisfaction, product satisfaction and other key indicators., • Extremely organized and efficient, • Operate with business transparency: open, honest, and aligned with core values and management/company culture., • Encourage creativity and proactivity and autonomy => leading to greater employee engagement and productivity and accountability., • A bottom-up approach emphasizes the fact that those who are out “in the field” every day can provide significant insights that management, from their perspective a bit higher up, might fail to notice., • Transparency & collaboration with HR is a MUST! Please ensure that you give HR “visibility” into your property, and all allow them provide you guidance on best practices and mitigate potential legal claims., • Fostering a creative culture: More minds (often from dramatically different backgrounds and walks of life) can increase an organization's creative ideas. This can lead to new processes, products, and potential revenue opportunities., • Product driven – insuring tasting and product evaluations are happening daily. Inconsistencies must be disclosed., • Passion for providing top-notch hospitality to guests: operating at or above 4.6 stars Guest satisfaction (Food, service, and ambiance)., • Integrity to make the right decisions for the restaurant, staff, and guests. Honesty is the best policy and a nonnegotiable., • Confidence in your knowledge of the industry: The company must provide an annual restaurant/hospitality experience expenses budget per DOO to keep up to date with trends, ideas and constant inspiration and improvements., • Problem-solving and relationship building skills., • Members and VIP driven operations: VIP treatment, recognition at the door, expedited services, developing relationships, connecting VIPs, VVIPS, and VVVIPs to VIP reservation line and VIP directors. (Facilitate reservations.), • Identify problems in the day-to-day operations and ways to fix them., • Manage day-to-day operations while also working toward long-term business goals., • Large emphasize on hiring, training, and staffing according to Payroll analysis and company requirements to maintain high guest satisfaction., • Identify profits and losses and operate within the parameters of budgets., • Daily communication across many teams (accounting, operations, human resources, and executive management), • Interview, hire, train and manage new supervisors and managers: Sourcing talents for your own business: use of LinkedIn, going to other restaurants., • Develop the team and provide paths for growth within the company., • Maintain company culture and staff morale., • Keep operations as streamlined as possible., • Understanding and management of operational standards (grooming, policies, and procedures)., • Understand key revenue drivers and identify any room for improvement., • Make decisions on how to operate the business from both a guest and financial standpoint., • Know how, when to use support center and various department heads to help you and your operation strive., • The “devil is in the details!” It is very important to be as efficient and decerning as possible. REQUIREMENTS/QUALIFICATIONS: • A minimum of 10+ years previous experience as a GM or DOO in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting., • Bachelor’s degree in business administration, hospitality or related field of study or any equivalent combination of education and/or experience is required., • Ability to manage an entire mixed-use building inclusive of a member’s & nightlife club., • Previous experience managing an upscale/luxury high volume Japanese dining experience is desirable., • Ability to manage an entire mixed-use building inclusive of a member’s & nightlife club., • MUST have experience with a high energy nightlife operation (club & lounge), • Pre-opening experience in a restaurant and lounge concept is required., • Previous experience with FOH & BOH large staff operation required., • Must be detail oriented and possess effective communication and written skills., • State compliant food handling certificate & TIPS certification required., • Ability to multi-task., • Self-motivated and performance driven., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Maintain confidentiality of company information, • Ability to work a flexible schedule inclusive of weekends, am, and pm. Physical Demands And Work Environment: • General office assignments-(typing), which lends itself to repetitive motion., • Be able to reach, bend, stoop and frequently lift to 50 pounds., • Ability to be in warm (hot) weather conditions throughout shift (Pool and boat deck)

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. • BENEFITS:, • We've got your back! : Get health insurance after just 6 months with the company., • Grow with us!: Our Management training program offers career growth and leadership opportunities, • Save big with a 50% employee discount: Savor your favorite meals at half the price., • Enjoy a FREE meal! Work 6+ hours a day and refuel with a delicious meal on us! Job Expectations: You must be 18 years of age or older. The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years of age or older., • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description About Sexy Fish Miami: Sexy Fish Miami brings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate. The Role: The Captain is a senior front-of-house professional responsible for leading service on the floor, driving exceptional guest experience, and maximizing revenue through refined hospitality and strategic upselling. This role requires strong knowledge of wine, champagne, and premium spirits, as well as the ability to mentor and elevate the service team. Benefits • Medical, Dental, and Vision Insurance, • 401(k) with company match, • Paid Time Off, • Generous discount off your bill, • Recommend a friend scheme with great bonuses per individual referral, • Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more Key Responsibilities • Lead and oversee service within assigned sections, ensuring flawless execution and luxury-level guest experience, • Serve as the primary point of contact for VIP guests and repeat clientele, • Demonstrate strong knowledge of wine, champagne, spirits, and food pairings, • Confidently recommend and upsell premium bottles, large formats, tasting menus, and high-margin items, • Guide guests through the wine and champagne list with tailored, personalized recommendations, • Drive average check growth through subtle, professional upselling techniques, • Support servers with table touches, bottle presentations, and service recovery, • Train and coach team members on wine knowledge, champagne service, and upselling techniques, • Ensure smooth service flow and clear communication between FOH and BOH, • Monitor table pacing, guest satisfaction, and service standards throughout the shift, • Handle guest concerns professionally and discreetly, • Uphold all service standards, SOPs, and brand expectations Qualifications & Experience • Minimum 2–3 years experience in a captain, lead server, or senior FOH role in an upscale or high-volume venue, • Strong wine and champagne knowledge; sommelier training or certification is a plus, • Proven ability to upsell and consistently increase average check, • Experience working with VIP and high-spend clientele, • Polished, confident communication style, • Strong leadership and team-influencing skills, • Ability to perform under pressure in fast-paced environments, • Availability to work nights, weekends, and holidays Key Skills • Wine and champagne expertise, • Revenue-driven upselling, • Luxury service execution, • VIP guest relations, • Team leadership and coaching, • Attention to detail, • Professional communication Why Join Us • Work in a premium hospitality and nightlife environment, • Competitive compensation with strong earning potential, • Career growth opportunities within operations or beverage leadership, • Performance-driven, high-energy team culture Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality. We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged

We are a small, contemporary tasting menu restaurant with a low hierarchy structure.This means we are a tight team, in which each member is a limb to the body that is the restaurant.We believe if you're going to do something, try your best, and then try harder the next day not just for the team but

Job Description Restaurant Chef – French/Italian Bistro Date Revised: 05/01/2026 Department: Lola's Brasserie FLSA Status: Exempt Reports to: Chef de Cuisine Summary: Restaurant Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as being vigilant for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Restaurant Chef is to ensure that the club’s high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her team members. Is a top professional in the field with a passion for culinary arts. This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the entire kitchen department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical to deliver top-quality guest service. In accordance with Fisher Island Club’s philosophy, all team members work together sharing a common goal of a successful, profitable, and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interactions with all our external and internal members, guests, and customers. Nature and Scope: • The incumbent reports directly to the Chef de Cuisine. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation. Duties and Responsibilities: • Work with the Chef de Cuisine to develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development., • Produce high-quality dishes that follow the established menu and level up to Club standards, as well as to member/guest requirements., • Upon need, cook or directly supervise the cooking of items that require skillful preparation., • Develop and monitor the restaurant’s food and labor budget., • Make periodic and regular inspections of restaurants to observe the quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Establish the working schedule and organize the work in the kitchen to maximize productivity and efficiency., • Coordinate all training activities for restaurants' BOH culinary employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies., • Train the kitchen staff to replicate and produce the best results in minimum time and use the maximum available resources., • Maintain order and discipline in the kitchen during working hours., • Create tasting menus for members and guests interested in contracting the restaurant for private events., • Ensure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door., • Ensure safety programs are followed; manage OSHA-related aspects of kitchen safety guidelines, • Liaise with the government regulating agency, i.e., Health Inspector, as necessary, • Exercise discretion and independent judgment in the completion of job duties related to matters of significance. Minimum Qualifications: • Bachelor’s degree in culinary arts and/or other Hospitality Management degree and three to five years of food production and management experience; or, • Minimum of three to five years of experience as a Chef in a medium-sized (250+ rooms) high-volume, luxury hotel, resort, or Club., • Six years of relevant experience and the equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Knowledge, skills, and abilities: • Must have a broad knowledge of Mediterranean cuisine:, • Strong background in mid to large food production and experience with high-volume, • Excellent cooking and demonstration skills, • Solid progression through the culinary ranks, • Has the ability to taste all foods to ensure correct preparation Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service-driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and guests, • Pride in your work by creating positive energy, excitement, and fun, • Demonstrate positive behaviors, smiling, being polite, and courteous, • Able to develop camaraderie with team members Working Conditions: • Work is not performed in an office environment, • Ability to work odd hours and on weekends/holidays and evenings., • Ability to work under pressure and handle stress, • Physical ability to execute a wide variety of challenging activities in both indoor and outdoor settings, • Able to lift to 25-50 lbs. regularly, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Stand, bend, pull, scoop, and reach throughout the shift, • Mobility to move freely throughout different surfaces continually, • Standing/walking is required for a minimum of 8 hours per shift, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Mobility to move freely throughout the kitchen floor/stockroom/coolers continually, • Valid Florida driver’s license to operate the department-designated golf cart for work-related transportation while on shift and on the island. This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the position, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances arise, with or without notice, and it is in the best interest of the operation without compromising safety and integrity.

Job Description Restaurant Chef – Mediterranean Cuisine Date Revised: 05/01/2026 Department: Theapolis Mediterranean Restaurant FLSA Status: Exempt Reports to: Chef de Cuisine Summary: Restaurant Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as being vigilant for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Restaurant Chef is to ensure that the club’s high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her team members. Is a top professional in the field with a passion for culinary arts. This includes all practices, procedures, training, and guest satisfaction levels. A procedural approach to managing the entire kitchen department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical to deliver top-quality guest service. In accordance with Fisher Island Club’s philosophy, all team members work together sharing a common goal of a successful, profitable, and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interactions with all our external and internal members, guests, and customers. Nature and Scope: • The incumbent reports directly to the Chef de Cuisine. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation. Duties and Responsibilities: • Work with the Chef de Cuisine to develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development., • Produce high-quality dishes that follow the established menu and level up to Club standards, as well as to member/guest requirements., • Upon need, cook or directly supervise the cooking of items that require skillful preparation., • Develop and monitor the restaurant’s food and labor budget., • Make periodic and regular inspections of restaurants to observe the quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Establish the working schedule and organize the work in the kitchen to maximize productivity and efficiency., • Coordinate all training activities for restaurants' BOH culinary employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies., • Train the kitchen staff to replicate and produce the best results in minimum time and use the maximum available resources., • Maintain order and discipline in the kitchen during working hours., • Create tasting menus for members and guests interested in contracting the restaurant for private events., • Ensure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door., • Ensure safety programs are followed; manage OSHA-related aspects of kitchen safety guidelines, • Liaise with the government regulating agency, i.e., Health Inspector, as necessary, • Exercise discretion and independent judgment in the completion of job duties related to matters of significance. Minimum Qualifications: • Bachelor’s degree in culinary arts and/or other Hospitality Management degree and three to five years of food production and management experience; or, • Minimum of three to five years of experience as a Chef in a medium-sized (250+ rooms) high-volume, luxury hotel, resort, or Club., • Six years of relevant experience and the equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Knowledge, skills, and abilities: • Must have a broad knowledge of Mediterranean cuisine:, • Strong background in mid to large food production and experience with high-volume, • Excellent cooking and demonstration skills, • Solid progression through the culinary ranks, • Has the ability to taste all foods to ensure correct preparation Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service-driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and guests, • Pride in your work by creating positive energy, excitement, and fun, • Demonstrate positive behaviors, smiling, being polite, and courteous, • Able to develop camaraderie with team members Working Conditions: • Work is not performed in an office environment, • Ability to work odd hours and on weekends/holidays and evenings., • Ability to work under pressure and handle stress, • Physical ability to execute a wide variety of challenging activities in both indoor and outdoor settings, • Able to lift to 25-50 lbs. regularly, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Stand, bend, pull, scoop, and reach throughout the shift, • Mobility to move freely throughout different surfaces continually, • Standing/walking is required for a minimum of 8 hours per shift, • Ability to bend, climb, stoop, twist, and stand for long periods of time, • Mobility to move freely throughout the kitchen floor/stockroom/coolers continually, • Valid Florida driver’s license to operate the department-designated golf cart for work-related transportation while on shift and on the island. This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the position, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances arise, with or without notice, and it is in the best interest of the operation without compromising safety and integrity.

Job DescriptionOverview: The Bar Supervisor is responsible for overseeing daily bar operations, ensuring exceptional guest experience, maintaining inventory controls, and supporting the development of creative beverage offerings. This role requires strong leadership, attention to detail, and a passion for hospitality and mixology. Key Responsibilities Bar Operations & Team Leadership • Maintain a high level of service, hospitality, and product knowledge among bar staff., • Lead bar closing procedures, including counting drawers, reconciling cash/credit receipts, securing alcohol, and final cleanliness checks., • Uphold compliance with all health, safety, and alcohol service regulations. Inventory • Perform weekly and monthly inventory counts; track usage to manage costs and prevent loss., • Monitor par levels and coordinate ordering of spirits, wine, beer, and bar supplies. Cocktail Development & Menu Execution • Create and test new cocktails based on seasonal trends and guest preferences., • Assist with beverage costing and recipe documentation for consistency., • Train staff on new beverage items, proper preparation, and tasting notes. Guest Experience & Service Standards • Engage with guests to ensure satisfaction and resolve issues promptly and professionally., • Maintain bar presentation, cleanliness, organization, and product display standards. Qualifications • Previous supervisory or lead bartender experience preferred., • Strong knowledge of spirits, wine, beer, mixology, and current beverage trends., • Excellent communication, leadership, and conflict-resolution skills., • Ability to multitask and thrive in a fast-paced, high-volume environment., • Must have (or be able to obtain) required state alcohol certifications. Physical Requirements • Ability to stand for extended periods and lift up to 35 lbs., • Flexible schedule including nights, weekends, and holidays.

About Spindrift At Spindrift, we’re making every beverage a positive force of nature. Founded in 2010, we believe the best flavors come directly from nature. That’s why every Spindrift beverage is made the hard way—with real squeezed fruit, never from concentrate. From sourcing the best-tasting fruit globally to maintaining a carefully honed manufacturing process, we believe in doing things the hard way, the intentional way, the better albeit more challenging way, the right way – because, in the end, it's worth it. Spindrift® sparkling water is available nationwide, while Spindrift Soda is available in select markets. We are also a proud member of 1% for the Planet, donating to environmental causes. Spindrift is headquartered in Newton, MA. Job Responsibilities Build the Brand • “Own the number” mentality – deliver on the company’s KPIs for the region, • Sell and execute incremental display space throughout assigned territory, • Optimize shelf space and merchandise product and displays to drive sales growth, • Drive consumer awareness of the brand through point-of-sale material and in store execution of sales promotions, • Seek every opportunity to educate consumers in stores on what makes our brand the best in the category, • Ensure quality, rotate product and remove damaged packages, • Maintain organization and proper rotation of back stock, • Accurately and expertly utilize CRM applications to chronicle daily activities and display execution Deep Relationship Builder with Retailers • Build and promote positive rapport with key contacts in stores in order to secure incremental display space, • Service assigned account base with consistency and purposeful follow-up (approx. 8-12 stops/day), • Develop and schedule weekly account visits based on specific business needs, • Understand customer needs - identify how you, as the primary point of contact, can partner with the customer and enact a plan to drive sales growth for the store and Spindrift, • Achieve mutually beneficial agreements through skilled negotiation, • Understand the importance of building trust and credibility with accounts Company Culture • Support and contribute to a culture that is consistent with the overall organization and emphasizes the values of the Company, • Partner with teammates and co-workers on various strategic initiatives throughout the year, • “Carry the bag” mentality – willingness to do whatever it takes any time and as much as necessary to grow the brand including demos, display selling/building and market blitzes outside of home territory Industry Experience • 1-5 years of experience in the beverage or consumer packaged goods industry, • Sales experience in various classes of trade including Grocery, Mass, Natural & Drug, • Proven sales success track record Personality Profile • Must be able to lift 20lbs continuously throughout the day, in order to build Spindrift displays of 100 cases or more, • Must possess and be willing to use personal vehicle to travel to and from accounts, • Ability to travel overnight on occasion based on business needs, • Thrives in a dynamic, fast-growth, start-up environment, • Self-motivated with a competitive spirit, • Excellent verbal/written communication and interpersonal skills, • Outstanding organization skills, • Strong attention to detail, • Willing to do whatever it takes to get the job done; working long & flexible hours, including occasional nights, weekends, and holidays, • Role model for the Company’s culture In addition to the salary range for this position ($60,000 - $70,000), Spindrift offers the following compensation and benefits: • Short-term incentive programs specific to level and department, • Medical, dental, and vision insurance, with a current employer contribution rate of 80% towards monthly premiums, regardless of plan type selected, • Company-paid life insurance, and a 401k retirement savings plan with a company match, • Monthly cell phone allowance and car allowance, • Annual allowances for personal use of Spindrift product, health and wellness, professional development, and social justice education, • A host of voluntary benefits including but not limited to additional life insurance, short-term disability, long-term disability insurance, etc., • In addition to any paid leave benefits required by regulation, the company provides paid parental leave, vacation, sick, personal, bereavement, community service, and holiday time

About Spindrift At Spindrift, we’re making every beverage a positive force of nature. Founded in 2010, we believe the best flavors come directly from nature. That’s why every Spindrift beverage is made the hard way—with real squeezed fruit, never from concentrate. From sourcing the best-tasting fruit globally to maintaining a carefully honed manufacturing process, we believe in doing things the hard way, the intentional way, the better albeit more challenging way, the right way – because, in the end, it's worth it. Spindrift® sparkling water is available nationwide, while Spindrift Soda is available in select markets. We are also a proud member of 1% for the Planet, donating to environmental causes. Spindrift is headquartered in Newton, MA. Job Responsibilities Build the Brand • “Own the number” mentality – deliver on the company’s KPIs for the region, • Sell and execute incremental display space throughout assigned territory, • Optimize shelf space and merchandise product and displays to drive sales growth, • Drive consumer awareness of the brand through point-of-sale material and in store execution of sales promotions, • Seek every opportunity to educate consumers in stores on what makes our brand the best in the category, • Ensure quality, rotate product and remove damaged packages, • Maintain organization and proper rotation of back stock, • Accurately and expertly utilize CRM applications to chronicle daily activities and display execution Deep Relationship Builder with Retailers • Build and promote positive rapport with key contacts in stores in order to secure incremental display space, • Service assigned account base with consistency and purposeful follow-up (approx. 8-12 stops/day), • Develop and schedule weekly account visits based on specific business needs, • Understand customer needs - identify how you, as the primary point of contact, can partner with the customer and enact a plan to drive sales growth for the store and Spindrift, • Achieve mutually beneficial agreements through skilled negotiation, • Understand the importance of building trust and credibility with accounts Company Culture • Support and contribute to a culture that is consistent with the overall organization and emphasizes the values of the Company, • Partner with teammates and co-workers on various strategic initiatives throughout the year, • “Carry the bag” mentality – willingness to do whatever it takes any time and as much as necessary to grow the brand including demos, display selling/building and market blitzes outside of home territory Industry Experience • 1-5 years of experience in the beverage or consumer packaged goods industry, • Sales experience in various classes of trade including Grocery, Mass, Natural & Drug, • Proven sales success track record Personality Profile • Must be able to lift 20lbs continuously throughout the day, in order to build Spindrift displays of 100 cases or more, • Must possess and be willing to use personal vehicle to travel to and from accounts, • Ability to travel overnight on occasion based on business needs, • Thrives in a dynamic, fast-growth, start-up environment, • Self-motivated with a competitive spirit, • Excellent verbal/written communication and interpersonal skills, • Outstanding organization skills, • Strong attention to detail, • Willing to do whatever it takes to get the job done; working long & flexible hours, including occasional nights, weekends, and holidays, • Role model for the Company’s culture In addition to the salary range for this position ($60,000 - $70,000), Spindrift offers the following compensation and benefits: • Short-term incentive programs specific to level and department, • Medical, dental, and vision insurance, with a current employer contribution rate of 80% towards monthly premiums, regardless of plan type selected, • Company-paid life insurance, and a 401k retirement savings plan with a company match, • Monthly cell phone allowance and car allowance, • Annual allowances for personal use of Spindrift product, health and wellness, professional development, and social justice education, • A host of voluntary benefits including but not limited to additional life insurance, short-term disability, long-term disability insurance, etc., • In addition to any paid leave benefits required by regulation, the company provides paid parental leave, vacation, sick, personal, bereavement, community service, and holiday time

Benefits: • Competitive salary, • Flexible schedule, • Free uniforms, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance Benefits/Perks • Medical insurance, • Dental Insurance, • Vision insurance, • Vacation, paid time off, • Company-provided workwear, cell phone, tablet, • Company-paid sales training, • Additional Culligan Corporate Subject Matter Expert training offered, • Employee discounts for Culligan in-home products, • Additional perks also available Work in Sales for a recognized brand and industry leader that offers best in class product and sales training. Culligan International Company is one of the world’s most recognized leaders in water quality solutions. Culligan is currently seeking an Outside Sales Representative. Responsibilities • Analyze customers’ current water quality and offer solutions to address and improve specific needs, • Build solid, long-term relationships with customers, • Communicate consistently and effectively with management, service/installation teams, and customer service departments, • Regularly seek out and generate additional business opportunities to support your dealership, • Report sales activities/updates on a daily and weekly basis Qualifications • High school diploma/GED required, bachelor’s degree preferred, • Valid driver’s license, • Three years of sales experience is preferred, but not required, • Consistently present a polished, professional appearance, • Pro-grade customer service skills and best practices will be considered, • Excellent interpersonal, communication, and problem-solving skills About CulliganAs the world’s leading water experts, we are dedicated to delivering high-quality water solutions to residential, commercial, and industrial customers. Headquartered in Rosemont, Illinois, Culligan International offers technologically advanced, state-of-the-art water filtration products, including water softeners, water filtration systems, industrial water treatment solutions, drinking water systems, and whole-house filtration systems. Flexible work from home options available. Great tasting water. Brighter future. Bigger job opportunities. Culligan is making a real difference in the lives of people all over the world by providing better, cleaner water through our suite of innovative products and exceptional customer service. Join the Culligan team. Apply for a job now. Culligan provides healthy, delicious water for our customers in their homes, offices, businesses, and industrial facilities around the world. Our complete line of water softeners, water filtration systems, commercial and industrial water treatment solutions, drinking water systems, whole-house filtration systems and bottled water delivery options set the standard in the water treatment industry. This location is independently owned and operated. Your application will go directly to the owner, and all hiring decisions will be made by the management of this location. All inquiries about employment at this location should be made directly to the location owner, and not to Culligan Corporate.

About Spindrift At Spindrift, we’re making every beverage a positive force of nature. Founded in 2010, we believe the best flavors come directly from nature. That’s why every Spindrift beverage is made the hard way—with real squeezed fruit, never from concentrate. From sourcing the best-tasting fruit globally to maintaining a carefully honed manufacturing process, we believe in doing things the hard way, the intentional way, the better albeit more challenging way, the right way – because, in the end, it's worth it. Spindrift® sparkling water is available nationwide, while Spindrift Soda is available in select markets. We are also a proud member of 1% for the Planet, donating to environmental causes. Spindrift is headquartered in Newton, MA. Job Responsibilities Build the Brand • “Own the number” mentality – deliver on the company’s KPIs for the region, • Sell and execute incremental display space throughout assigned territory, • Optimize shelf space and merchandise product and displays to drive sales growth, • Drive consumer awareness of the brand through point-of-sale material and in store execution of sales promotions, • Seek every opportunity to educate consumers in stores on what makes our brand the best in the category, • Ensure quality, rotate product and remove damaged packages, • Maintain organization and proper rotation of back stock, • Accurately and expertly utilize CRM applications to chronicle daily activities and display execution Deep Relationship Builder with Retailers • Build and promote positive rapport with key contacts in stores in order to secure incremental display space, • Service assigned account base with consistency and purposeful follow-up (approx. 8-12 stops/day), • Develop and schedule weekly account visits based on specific business needs, • Understand customer needs - identify how you, as the primary point of contact, can partner with the customer and enact a plan to drive sales growth for the store and Spindrift, • Achieve mutually beneficial agreements through skilled negotiation, • Understand the importance of building trust and credibility with accounts Company Culture • Support and contribute to a culture that is consistent with the overall organization and emphasizes the values of the Company, • Partner with teammates and co-workers on various strategic initiatives throughout the year, • “Carry the bag” mentality – willingness to do whatever it takes any time and as much as necessary to grow the brand including demos, display selling/building and market blitzes outside of home territory Industry Experience • 1-5 years of experience in the beverage or consumer packaged goods industry, • Sales experience in various classes of trade including Grocery, Mass, Natural & Drug, • Proven sales success track record Personality Profile • Must be able to lift 20lbs continuously throughout the day, in order to build Spindrift displays of 100 cases or more, • Must possess and be willing to use personal vehicle to travel to and from accounts, • Ability to travel overnight on occasion based on business needs, • Thrives in a dynamic, fast-growth, start-up environment, • Self-motivated with a competitive spirit, • Excellent verbal/written communication and interpersonal skills, • Outstanding organization skills, • Strong attention to detail, • Willing to do whatever it takes to get the job done; working long & flexible hours, including occasional nights, weekends, and holidays, • Role model for the Company’s culture In addition to the salary range for this position ($60,000 - $70,000), Spindrift offers the following compensation and benefits: • Short-term incentive programs specific to level and department, • Medical, dental, and vision insurance, with a current employer contribution rate of 80% towards monthly premiums, regardless of plan type selected, • Company-paid life insurance, and a 401k retirement savings plan with a company match, • Monthly cell phone allowance and car allowance, • Annual allowances for personal use of Spindrift product, health and wellness, professional development, and social justice education, • A host of voluntary benefits including but not limited to additional life insurance, short-term disability, long-term disability insurance, etc., • In addition to any paid leave benefits required by regulation, the company provides paid parental leave, vacation, sick, personal, bereavement, community service, and holiday time

About Spindrift At Spindrift, we’re making every beverage a positive force of nature. Founded in 2010, we believe the best flavors come directly from nature. That’s why every Spindrift beverage is made the hard way—with real squeezed fruit, never from concentrate. From sourcing the best-tasting fruit globally to maintaining a carefully honed manufacturing process, we believe in doing things the hard way, the intentional way, the better albeit more challenging way, the right way – because, in the end, it's worth it. Spindrift® sparkling water is available nationwide, while Spindrift Soda and Spindrift Spiked® hard seltzer are available in select markets. We are also a proud member of 1% for the Planet, donating to environmental causes. Spindrift is headquartered in Newton, MA. Job Responsibilities Build the Brand • “Own the number” mentality – deliver on the company’s KPIs for the region, • Sell and execute incremental display space throughout assigned territory, • Optimize shelf space and merchandise product and displays to drive sales growth, • Drive consumer awareness of the brand through point-of-sale material and in store execution of sales promotions, • Seek every opportunity to educate consumers in stores on what makes our brand the best in the category, • Ensure quality, rotate product and remove damaged packages, • Maintain organization and proper rotation of back stock, • Accurately and expertly utilize CRM applications to chronicle daily activities and display execution Deep Relationship Builder with Retailers • Build and promote positive rapport with key contacts in stores in order to secure incremental display space, • Service assigned account base with consistency and purposeful follow-up (approx. 8-12 stops/day), • Develop and schedule weekly account visits based on specific business needs, • Understand customer needs - identify how you, as the primary point of contact, can partner with the customer and enact a plan to drive sales growth for the store and Spindrift, • Achieve mutually beneficial agreements through skilled negotiation, • Understand the importance of building trust and credibility with accounts Company Culture • Support and contribute to a culture that is consistent with the overall organization and emphasizes the values of the Company, • Partner with teammates and co-workers on various strategic initiatives throughout the year, • “Carry the bag” mentality – willingness to do whatever it takes any time and as much as necessary to grow the brand including demos, display selling/building and market blitzes outside of home territory Industry Experience • 1-5 years of experience in the beverage or consumer packaged goods industry, • Sales experience in various classes of trade including Grocery, Mass, Natural & Drug, • Proven sales success track record Personality Profile • Must be able to lift 20lbs continuously throughout the day, in order to build Spindrift displays of 100 cases or more, • Must possess and be willing to use personal vehicle to travel to and from accounts, • Ability to travel overnight on occasion based on business needs, • Thrives in a dynamic, fast-growth, start-up environment, • Self-motivated with a competitive spirit, • Excellent verbal/written communication and interpersonal skills, • Outstanding organization skills, • Strong attention to detail, • Willing to do whatever it takes to get the job done; working long & flexible hours, including occasional nights, weekends, and holidays, • Role model for the Company’s culture In addition to the salary range for this position ($60,000 - $70,000), Spindrift offers the following compensation and benefits: • Short-term incentive programs specific to level and department, • Medical, dental, and vision insurance, with a current employer contribution rate of 80% towards monthly premiums, regardless of plan type selected, • Company-paid life insurance, and a 401k retirement savings plan with a company match, • Monthly cell phone allowance and car allowance, • Annual allowances for personal use of Spindrift product, health and wellness, professional development, and social justice education, • A host of voluntary benefits including but not limited to additional life insurance, short-term disability, long-term disability insurance, etc., • In addition to any paid leave benefits required by regulation, the company provides paid parental leave, vacation, sick, personal, bereavement, community service, and holiday time

About Spindrift At Spindrift, we’re making every beverage a positive force of nature. Founded in 2010, we believe the best flavors come directly from nature. That’s why every Spindrift beverage is made the hard way—with real squeezed fruit, never from concentrate. From sourcing the best-tasting fruit globally to maintaining a carefully honed manufacturing process, we believe in doing things the hard way, the intentional way, the better albeit more challenging way, the right way – because, in the end, it's worth it. Spindrift® sparkling water is available nationwide, while Spindrift Soda is available in select markets. We are also a proud member of 1% for the Planet, donating to environmental causes. Spindrift is headquartered in Newton, MA. Job Responsibilities Build the Brand • “Own the number” mentality – deliver on the company’s KPIs for the region, • Sell and execute incremental display space throughout assigned territory, • Optimize shelf space and merchandise product and displays to drive sales growth, • Drive consumer awareness of the brand through point-of-sale material and in store execution of sales promotions, • Seek every opportunity to educate consumers in stores on what makes our brand the best in the category, • Ensure quality, rotate product and remove damaged packages, • Maintain organization and proper rotation of back stock, • Accurately and expertly utilize CRM applications to chronicle daily activities and display execution Deep Relationship Builder with Retailers • Build and promote positive rapport with key contacts in stores in order to secure incremental display space, • Service assigned account base with consistency and purposeful follow-up (approx. 8-12 stops/day), • Develop and schedule weekly account visits based on specific business needs, • Understand customer needs - identify how you, as the primary point of contact, can partner with the customer and enact a plan to drive sales growth for the store and Spindrift, • Achieve mutually beneficial agreements through skilled negotiation, • Understand the importance of building trust and credibility with accounts Company Culture • Support and contribute to a culture that is consistent with the overall organization and emphasizes the values of the Company, • Partner with teammates and co-workers on various strategic initiatives throughout the year, • “Carry the bag” mentality – willingness to do whatever it takes any time and as much as necessary to grow the brand including demos, display selling/building and market blitzes outside of home territory Industry Experience • 1-5 years of experience in the beverage or consumer packaged goods industry, • Sales experience in various classes of trade including Grocery, Mass, Natural & Drug, • Proven sales success track record Personality Profile • Must be able to lift 20lbs continuously throughout the day, in order to build Spindrift displays of 100 cases or more, • Must possess and be willing to use personal vehicle to travel to and from accounts, • Ability to travel overnight on occasion based on business needs, • Thrives in a dynamic, fast-growth, start-up environment, • Self-motivated with a competitive spirit, • Excellent verbal/written communication and interpersonal skills, • Outstanding organization skills, • Strong attention to detail, • Willing to do whatever it takes to get the job done; working long & flexible hours, including occasional nights, weekends, and holidays, • Role model for the Company’s culture In addition to the salary range for this position ($60,000 - $70,000), Spindrift offers the following compensation and benefits: • Short-term incentive programs specific to level and department, • Medical, dental, and vision insurance, with a current employer contribution rate of 80% towards monthly premiums, regardless of plan type selected, • Company-paid life insurance, and a 401k retirement savings plan with a company match, • Monthly cell phone allowance and car allowance, • Annual allowances for personal use of Spindrift product, health and wellness, professional development, and social justice education, • A host of voluntary benefits including but not limited to additional life insurance, short-term disability, long-term disability insurance, etc., • In addition to any paid leave benefits required by regulation, the company provides paid parental leave, vacation, sick, personal, bereavement, community service, and holiday time

About Spindrift At Spindrift, we’re making every beverage a positive force of nature. Founded in 2010, we believe the best flavors come directly from nature. That’s why every Spindrift beverage is made the hard way—with real squeezed fruit, never from concentrate. From sourcing the best-tasting fruit globally to maintaining a carefully honed manufacturing process, we believe in doing things the hard way, the intentional way, the better albeit more challenging way, the right way – because, in the end, it's worth it. Spindrift® sparkling water is available nationwide, while Spindrift Soda is available in select markets. We are also a proud member of 1% for the Planet, donating to environmental causes. Spindrift is headquartered in Newton, MA. Job Responsibilities Build the Brand • “Own the number” mentality – deliver on the company’s KPIs for the region, • Sell and execute incremental display space throughout assigned territory, • Optimize shelf space and merchandise product and displays to drive sales growth, • Drive consumer awareness of the brand through point-of-sale material and in store execution of sales promotions, • Seek every opportunity to educate consumers in stores on what makes our brand the best in the category, • Ensure quality, rotate product and remove damaged packages, • Maintain organization and proper rotation of back stock, • Accurately and expertly utilize CRM applications to chronicle daily activities and display execution Deep Relationship Builder with Retailers • Build and promote positive rapport with key contacts in stores in order to secure incremental display space, • Service assigned account base with consistency and purposeful follow-up (approx. 8-12 stops/day), • Develop and schedule weekly account visits based on specific business needs, • Understand customer needs - identify how you, as the primary point of contact, can partner with the customer and enact a plan to drive sales growth for the store and Spindrift, • Achieve mutually beneficial agreements through skilled negotiation, • Understand the importance of building trust and credibility with accounts Company Culture • Support and contribute to a culture that is consistent with the overall organization and emphasizes the values of the Company, • Partner with teammates and co-workers on various strategic initiatives throughout the year, • “Carry the bag” mentality – willingness to do whatever it takes any time and as much as necessary to grow the brand including demos, display selling/building and market blitzes outside of home territory Industry Experience • 1-5 years of experience in the beverage or consumer packaged goods industry, • Sales experience in various classes of trade including Grocery, Mass, Natural & Drug, • Proven sales success track record Personality Profile • Must be able to lift 20lbs continuously throughout the day, in order to build Spindrift displays of 100 cases or more, • Must possess and be willing to use personal vehicle to travel to and from accounts, • Ability to travel overnight on occasion based on business needs, • Thrives in a dynamic, fast-growth, start-up environment, • Self-motivated with a competitive spirit, • Excellent verbal/written communication and interpersonal skills, • Outstanding organization skills, • Strong attention to detail, • Willing to do whatever it takes to get the job done; working long & flexible hours, including occasional nights, weekends, and holidays, • Role model for the Company’s culture In addition to the salary range for this position ($60,000 - $70,000), Spindrift offers the following compensation and benefits: • Short-term incentive programs specific to level and department, • Medical, dental, and vision insurance, with a current employer contribution rate of 80% towards monthly premiums, regardless of plan type selected, • Company-paid life insurance, and a 401k retirement savings plan with a company match, • Monthly cell phone allowance and car allowance, • Annual allowances for personal use of Spindrift product, health and wellness, professional development, and social justice education, • A host of voluntary benefits including but not limited to additional life insurance, short-term disability, long-term disability insurance, etc., • In addition to any paid leave benefits required by regulation, the company provides paid parental leave, vacation, sick, personal, bereavement, community service, and holiday time

Why Wendy's Crew employees provide a level of customer service that exceeds our customer's expectations. This includes making and serving great tasting products in a friendly and courteous environment every single day. Wendy's Crew:Greet each guest w Crew Member, Crew, Restaurant

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including, Restaurant Cleanliness and Teamwork. • BENEFITS:, • We've got your back! : Get health insurace after just 6 months with the company., • Grow with us!: Our Management training program offers career growth and leadership opportunities, • Save big with a 50% employee discount: Savor your favorite meals at half the price., • Enjoy a FREE meal! Work 6+ hours a day and refuel with a delicious meal on us! Job Expectations: • Clean Dishes: Ensure all dishes, utensils, and kitchen equipment are cleaned and sanitized., • Maintain Cleanliness: Keep the dishwashing area organized, clean, and free of debris., • Support Kitchen Staff: Assist with basic kitchen tasks, including food prep and maintaining a clean work environment., • Waste Management: Properly dispose of waste and recyclables., • Follow Health Standards: Adhere to food safety and sanitation guidelines at all times. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates., • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines., • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description DAVES HOT CHICKEN IS looking for a cashier with BIG personality, great energy, and a genuine love for customer service! If you enjoy talking to people, staying busy, and creating a positive experience for every guest, this role is for you. What we’re looking for: Friendly, outgoing, and positive attitude ? Customer-service oriented (you enjoy helping people!) Reliable, energetic, and team-focused Comfortable working in a fast-paced environment What we offer: $14/hour + tips (average $16/hour) ? Fun, supportive team environment Flexible scheduling Opportunity to grow within the company Must be 18 years old or older This is NOT a behind-the-scenes job — this role is for someone who loves being front and center, welcoming customers, and making their day better. ? Apply today and start earning while doing what you do best: connecting with people! Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including, Restaurant Cleanliness and Teamwork. Job Expectations: • Clean Dishes: Ensure all dishes, utensils, and kitchen equipment are cleaned and sanitized., • Maintain Cleanliness: Keep the dishwashing area organized, clean, and free of debris., • Support Kitchen Staff: Assist with basic kitchen tasks, including food prep and maintaining a clean work environment., • Waste Management: Properly dispose of waste and recyclables., • Follow Health Standards: Adhere to food safety and sanitation guidelines at all times. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates., • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines., • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Responsive recruiter Benefits: • Bonus based on performance, • Competitive salary, • Opportunity for advancement, • Paid time off, • Training & development, • Flexible schedule We Offer • Base plus commission or straight commission - your choice, • Vacation, paid time off, • Company-provided workwear and tablet, • Company-paid sales training, • Additional Culligan Corporate Subject Matter Expert training by offered, • Employee discounts for Culligan in-home products Work in Sales for a recognized brand and industry leader that offers best in class product and sales training. Culligan International Company is one of the world’s most recognized leaders in water quality solutions. Culligan is currently seeking an Outside Sales Representative. Responsibilities • Analyze customers’ current water quality and offer solutions to address and improve specific needs, • Build solid, long-term relationships with customers, • Communicate consistently and effectively with management, service/installation teams, and customer service departments, • Regularly seek out and generate additional business opportunities to support your dealership, • Report sales activities/updates on a daily and weekly basis Qualifications • High school diploma/GED required, • Valid driver’s license, • Comfortable using a tablet or smartphone, • This position is 95% in the field and 5% office, • Consistently present a polished, professional appearance, • Pro-grade customer service skills required, • Excellent interpersonal, communication, and problem-solving skills Location • This position will service the following counties: Dekalb, White, Cannon, Van Buren, and Coffee counties.About CulliganAs the world’s leading water experts, we are dedicated to delivering high-quality water solutions to residential, commercial, and industrial customers. Headquartered in Rosemont, Illinois, Culligan International offers technologically advanced, state-of-the-art water filtration products, including water softeners, water filtration systems, industrial water treatment solutions, drinking water systems, and whole-house filtration systems. Flexible work from home options available. Compensation: $65,000.00 - $85,000.00 per year Great tasting water. Brighter future. Bigger job opportunities. Culligan is making a real difference in the lives of people all over the world by providing better, cleaner water through our suite of innovative products and exceptional customer service. Join the Culligan team. Apply for a job now. Culligan provides healthy, delicious water for our customers in their homes, offices, businesses, and industrial facilities around the world. Our complete line of water softeners, water filtration systems, commercial and industrial water treatment solutions, drinking water systems, whole-house filtration systems and bottled water delivery options set the standard in the water treatment industry. This location is independently owned and operated. Your application will go directly to the owner, and all hiring decisions will be made by the management of this location. All inquiries about employment at this location should be made directly to the location owner, and not to Culligan Corporate.

Job Description Company Overview: PRP Wine International has been sharing fine wines exclusively to our clients through educational and fun wine tastings held in their homes and offices since 1972 in the USA. PRP’s approach to wine enjoyment at home is based on “enjoyment without risk". Whether a client wants to enjoy trying one of our premium wines from regions like Napa Valley, Barolo and Bordeaux or a fine wine from dozens of other countries and regions around the world, they know exactly what they pay for without playing the famous game of “wine roulette." PRP is dedicated to providing the best wines at competitive prices while ensuring our customers are always happy with their selections. We are so customer centric that we even guarantee the enjoyment of our wines once our clients pour them in their home upon delivery. If a client is ever not happy with a selection they made PRP will honor their request to make them whole again with another selection. The way we introduce our wines to our clients is through wine tastings in private and intimate environments where the wines being poured and the information shared is based 100% on the needs of the particular group or individual wine drinkers. We also provide our clients many opportunities to come and taste over 100 new wines each year during events like Boat Cruises, Food and Wine Tastings, Warehouse Sales, Hotel Wine Tastings, Exhibitions and other unique educational events. PRP has more than 100,000 customers in the USA using this unique service and enjoying the benefits of “try before you buy". The one-on-one conversation also gives customers the opportunity of discovering and appreciating the wide range of wines, grape varieties, wine growing regions, estates and vintages. And so, the wine lover becomes a connoisseur and the wine tasting an experience. The increasingly confusing and extensive variety of national and international wines coming to the market have caused growing uncertainty in the customer and this is where our service, personified by the wine consultant, comes in. PRP Wine International is a market innovator of wine gifts for business through personalized labels and etched wine accessories. We are also involved in sharing our concept through Charity Fund Raisers and Networking events giving back to the communities that support us around the country. Visit our Website for additional company information at www.prpwine.com PRP Wine International is currently hiring for Part-Time wine consultant roles in our organization. This opportunity will allow for your development in sales and the wine world. There are additional opportunities to join the company Full-Time as your time with the organization moves forward and we both feel it is ideal for your personal and professional path. How do you know if this is the right opportunity for you? • Do you want to work for a well-established, growing and national organization?, • Would you like to represent high quality, unique products to stand behind and sell with 100% confidence?, • Fun and exciting career, • Do you excel working in a performance-driven environment where you can exceed sales goals and be rewarded for delivering results?, • Are you seeking a career-oriented culture where nearly 100% of sales management opportunities are filled internally?, • Do you like flexibility and self-accountability?, • Do you want to work within a recession proof industry?, • Do you want professional sales training and ongoing support to ensure your success? What you need to do to succeed • A positive attitude and willingness to put in the effort, • Self-Starter, • Organized, • Coachable, • Enjoy meeting and interacting with your clients, • Comfortable calling existing and prospective clients to set wine tastings, • Ability to build long-term relationships through personal interaction Compensation • Uncapped commission, • Lead Generating opportunities furnished, • Car allowance, • Bonuses, • Contests and trips, • Employee Discount on wine purchases Job Requirements • Must be over the age of 21., • Must have a reliable vehicle that you are willing to travel to appointments in., • Must be willing to enjoy selling and learning about wine!, • Must be able to work evenings & weekends., • Must be willing to work in a commission driven sales job. Powered by JazzHR 1sF4GUqOAG

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

About Spindrift At Spindrift, we’re making every beverage a positive force of nature. Founded in 2010, we believe the best flavors come directly from nature. That’s why every Spindrift beverage is made the hard way—with real squeezed fruit, never from concentrate. From sourcing the best-tasting fruit globally to maintaining a carefully honed manufacturing process, we believe in doing things the hard way, the intentional way, the better albeit more challenging way, the right way – because, in the end, it's worth it. Spindrift® sparkling water is available nationwide, while Spindrift Soda is available in select markets. We are also a proud member of 1% for the Planet, donating to environmental causes. Spindrift is headquartered in Newton, MA. Job Responsibilities Build the Brand • “Own the number” mentality – deliver on the company’s KPIs for the region, • Sell and execute incremental display space throughout assigned territory, • Optimize shelf space and merchandise product and displays to drive sales growth, • Drive consumer awareness of the brand through point-of-sale material and in store execution of sales promotions, • Seek every opportunity to educate consumers in stores on what makes our brand the best in the category, • Ensure quality, rotate product and remove damaged packages, • Maintain organization and proper rotation of back stock, • Accurately and expertly utilize CRM applications to chronicle daily activities and display execution Deep Relationship Builder with Retailers • Build and promote positive rapport with key contacts in stores in order to secure incremental display space, • Service assigned account base with consistency and purposeful follow-up (approx. 8-12 stops/day), • Develop and schedule weekly account visits based on specific business needs, • Understand customer needs - identify how you, as the primary point of contact, can partner with the customer and enact a plan to drive sales growth for the store and Spindrift, • Achieve mutually beneficial agreements through skilled negotiation, • Understand the importance of building trust and credibility with accounts Company Culture • Support and contribute to a culture that is consistent with the overall organization and emphasizes the values of the Company, • Partner with teammates and co-workers on various strategic initiatives throughout the year, • “Carry the bag” mentality – willingness to do whatever it takes any time and as much as necessary to grow the brand including demos, display selling/building and market blitzes outside of home territory Industry Experience • 1-5 years of experience in the beverage or consumer packaged goods industry, • Sales experience in various classes of trade including Grocery, Mass, Natural & Drug, • Proven sales success track record Personality Profile • Must be able to lift 20lbs continuously throughout the day, in order to build Spindrift displays of 100 cases or more, • Must possess and be willing to use personal vehicle to travel to and from accounts, • Ability to travel overnight on occasion based on business needs, • Thrives in a dynamic, fast-growth, start-up environment, • Self-motivated with a competitive spirit, • Excellent verbal/written communication and interpersonal skills, • Outstanding organization skills, • Strong attention to detail, • Willing to do whatever it takes to get the job done; working long & flexible hours, including occasional nights, weekends, and holidays, • Role model for the Company’s culture In addition to the salary range for this position ($60,000 - $70,000), Spindrift offers the following compensation and benefits: • Short-term incentive programs specific to level and department, • Medical, dental, and vision insurance, with a current employer contribution rate of 80% towards monthly premiums, regardless of plan type selected, • Company-paid life insurance, and a 401k retirement savings plan with a company match, • Monthly cell phone allowance and car allowance, • Annual allowances for personal use of Spindrift product, health and wellness, professional development, and social justice education, • A host of voluntary benefits including but not limited to additional life insurance, short-term disability, long-term disability insurance, etc., • In addition to any paid leave benefits required by regulation, the company provides paid parental leave, vacation, sick, personal, bereavement, community service, and holiday time

The Quality Control Technician will be responsible for all aspects of the quality programs and functions. These include maintaining all HACCP, food safety records, plant audits, mock recall programs and training the plant on these issues and procedures. Performs testing to validate the microbiological quality of current and new ingredients, suppliers, and packages. Provides test data to assure the production of high quality products. Tests current and new concentrate ingredients in process and finished concentrates, and beverages products in development and finished products. The QC Technician will also work with the R&D Team on new product launches. Essential Duties and Responsibilities: • Knowledge of all cleaning agents and applications, external, internal, cleaners, and sanitizers., • Properly document and follow all procedures set forth in the frequency guide and standards., • Ability to properly fill out batch reports, calculate variations in batch sizes, proper attributes, standards, and other data required on batch report documented per formula., • Ability to properly measure and follow proper mixing procedures., • Ability to evaluate and troubleshoot batch and make corrections., • Ability to perform all testing, evaluations, and documentation of results while following procedures., • Ability to troubleshoot and take corrective action on the line., • Ability to properly prepare batch tanks for batching, tank rinsing, tank sanitation, odor, and tasting., • Full knowledge and capabilities to perform internal pest control program, location of stations, checking and cleaning of stations, and proper documentation on hand of pest control program., • Assist supervisors in resolving Quality Control issues, tracking quality trends, recommending and implementing plans to improve quality and production efficiency., • Responsible for compliance with Federal and State legislation by establishing and enforcing quality standards; testing materials and product., • Ability to collect, analyze and summarize process quality information and trends., • Computer literacy required with proficiency in Microsoft Office products including Excel and Word., • Typically faces situations that have a variety of interpretations and require careful evaluation. Language Skills: Ability to read, analyze, and interpret common information, reports and other documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or company representatives. Ability to effectively present information to management. 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 accommodations 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 walk, stand for long periods of time, sit and talk or hear. The employee frequently is required to use hands and fingers, to handle, or feel, sit for long periods of time, stand frequently, bend, squat, reach and turn to access files and office equipment. Must be able to lift up to 50 pounds. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Field positions will be exposed to various unfamiliar conditions where Personal Protective Equipment (PPE) must be worn and which may include, but are not limited to manufacturing and warehouse plants, and other locations as directed by supervisor. The noise level in the work environment is usually moderate, but increases significantly in warehouse and manufacturing plants. Minimum Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. • High School Diploma or GED preferred or equivalent experience., • 2-3 years hands-on work experience in the carbonated soft drink industry preferred., • Experience in quality control testing procedures and internal and external sanitation of beverage equipment with a clear understanding of all aspects of blending, product attributes recordkeeping, yields, etc., • Strong computer skills, including Microsoft business applications and various reporting software., • Exceptional interpersonal and verbal communication skills., • Understands and can follow all OSHA required training., • Must be 18 years or older., • Favorable background and drug exam., • Ability and willingness to work a flexible Full Time schedule that may include weekends and holidays., • Must be able to provide own transportation to various locations in organizational service areas, as required by duties. Shasta Beverages, Inc. provides equal employment opportunities to all applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, genetics, gender identity, disabled veterans or sexual orientation.

Job Description Founded in 1938. Still an Icon on Miami Beach. We're Hiring. Located in the heart of Ocean Drive, The Clevelander is where South Beach comes alive. Poolside DJs. Electric nightlife. Frozen cocktails. High-energy entertainment. A party atmosphere that never stops. We're looking for Line Cooks who bring passion, precision, and a strong work ethic to help deliver exceptional food experiences at one of South Beach's most legendary destinations. This role is at the heart of our culinary operation, preparing menu items with consistency, accuracy, and attention to detail. You'll work closely with our culinary team to execute recipes, maintain a clean and organized workstation, manage ticket flow during high-volume service periods, and help ensure every dish leaves the kitchen looking and tasting its best. Why Work Here: • High-earning potential, • Work at a legendary venue on your resume, • Network with industry movers and the hottest crowd, • Career growth opportunities, • Benefits, • PTO What We're Looking For: Dependable, team-oriented individuals who thrive in fast-paced kitchen environments and take pride in producing high-quality food. Strong communication, organizational, and time management skills are essential, along with attention to detail, a sense of urgency, and a commitment to consistency and guest satisfaction. Minimum Qualifications: • Must be at least 18 years old., • At least 1 year of culinary experience required., • Must be able to work flexible shifts that include evenings, weekends, and holidays., • Ability to follow standard recipes and maintain consistent food quality standards.

Job Description POSITION SUMMARY: The Line Cook is responsible for guaranteeing the quality and proper standards as well maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares, cooks, garnishes & presents food. PRIMARY JOB DUTIES: • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices, • Turn or stir foods to ensure even cooking, • Season and cook food according to recipe standards, • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils, • Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment, • Portion, arrange, and garnish food per chef direction and recipe standards, • Maintain standards of hygiene throughout the kitchen, • Regulate temperature of ovens, broilers, grills, and roasters, • Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates, • Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards, • Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area., • Ensure the proper execution of all recipes and menu items, • Stores unused food properly to minimize waste and maximize quality, • Ensure all food, sauces, and other items are stored properly and dated., • Prepares a list of perishable items on a daily basis to insure proper rotation and utilization, • Quantity and Quality control must be consistent with pars as set by the Head Chef, • Ensures quality of product and presentations throughout service, • Maintain menu knowledge and attention to detail plate presentation, • Exhibit a thorough knowledge, understanding and application of all cooking techniques, • Adhere to all state and federal requirements regarding the sale of alcohol., • Adhere to all Health Department requirements., • Adhere to all work rules, procedures and policies established by the company., • Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management. MINIMUM QUALIFICATIONS: • Minimum one to two years of related experience, preferably in high volume restaurants, • Strong cooking and production skills, • Must have strong customer service orientation, • Must have strong team orientation, • Must be able to work without close supervision., • Flexible and long hours sometimes required., • Availability to work holidays, nights, and weekends

Job Description JOIN OUR RESTAURANT TEAM Are you in love with cooking and looking forward to starting or growing your career with a leading company in the restaurant industry? Dukunoo Jamaican Kitchen is Wynwood, Miami’s first and only full-service, upscale Caribbean dining experience. The restaurant features indoor and outdoor dining, a full bar, fine art, and an authentic jerk stand outside by the Terrezza. Our customers, “Come fi di food but stay fi di vibes”. We are looking for committed full and part-time prep cooks that are passionate about the food industry. You will be responsible to cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, bread, and other food products using a variety of equipment and utensils according to the Daily Prep List. You will also be responsible for preparing a variety of foods and assisting the chef with their daily tasks. We are looking for team members who take value in their work and strive to create great-tasting food for our customers in a family-friendly working environment. Main Ingredients of the Job The ideal candidate will be eager to perform the following tasks: • Assist cooks and kitchen staff with various tasks and items as needed, • Safely carry food supplies, equipment, and utensils to and from storage and work areas, • Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items, • Accurately follow recipe cards and guidelines for all meal preparation, • Ensure opening and closing checklists are completed daily, • Assist others in opening and closing the kitchen., • Attend all scheduled employee meetings and be willing to offer creative ideas for improvements in the kitchen, • Be willing to fill in for fellow employees as needed to ensure our guest's needs are met, • Assist both chefs and cooks with needed ingredients, • Ensure proper food preparation and handling techniques are being followed at all times, • Prepare a variety of dishes and ensure food is being properly stored at the correct temperature, • Comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures., • Proactively prepare for busy service times and rushes, • Must be able to safely use a variety of electronics in the kitchen to prepare meals, • Clean and sanitize work station areas including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment at all times., • Must be able to set up and breakdown stations What you bring to the table • Must have at least 6 months experience in a fast-paced restaurant with a high volume, • Must be flexible to work nights, weekends, and holidays, • Enthusiastic team player with excellent motivation and people skills, • Must be able to stand for extended periods of time and push or lift 20 pounds or more, • Work under pressure with a positive attitude, • Be willing to take a food safety class or have a current food handlers certificate, • Excellent problem solving and communication skills, • Must have a high school diploma or equivalent, • Must be authorized to work in the United States Nice to have: • Diploma, certificate, or degree in Culinary Arts, • Currently seeking a diploma, certificate, or degree in culinary arts We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description POSITION SUMMARY: The primary responsibility of the Line Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Da Angelino. The Line Cook prepares, cooks, garnishes & presents food. PRIMARY JOB DUTIES: • Arrive at property in uniform at scheduled time., • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices., • Turn or stir foods to ensure even cooking., • Season and cook food according to recipe standards., • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils., • Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment., • Portion, arrange, and garnish food per chef direction and recipe standards., • Maintain standards of hygiene throughout the kitchen., • Regulate temperature of ovens, broilers, grills, and roasters., • Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards., • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption., • Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area., • Ensure the proper execution of all recipes and menu items., • Stores unused food properly to minimize waste and maximize quality., • Prepares a list of perishable items on a daily basis to insure proper rotation and utilization., • Quantity and Quality control must be consistent with pars as set by the Head Chef., • Ensures quality of product and presentations throughout service., • Maintain menu knowledge and attention to detail plate presentation., • Exhibit a thorough knowledge, understanding and application of all cooking techniques., • Adhere to all Health Department requirements., • Adhere to all work rules, procedures and policies established by the company., • Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cleaning, as directed by chef and/or management. Physical Requirements: • Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more., • Ability to stand and exert well-paced mobility for entire shift., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, hold, and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen., • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)., • Proper usage and handling of various kitchen machinery to include slicers, chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to shout in order to be heard above the ambient noise level., • Ability to bend, stoop, squat, carry, push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers., • Requires manual dexterity to use and operate all necessary equipment. MINIMUM QUALIFICATIONS: • Minimum three to five years of related experience, preferably in high volume hotels or restaurants, • Strong cooking and production skills, • Must have strong customer service orientation, • Must have strong team orientation, • Must be able to work without close supervision, • Flexible and long hours sometimes required, • Availability to work holidays, nights, and weekends, • Associates may be required to work varying schedules to reflect the business needs of the restaurant.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. • BENEFITS:, • We've got your back! : Get health insurace after just 6 months with the company., • Grow with us!: Our Management training program offers career growth and leadership opportunities, • Save big with a 50% employee discount: Savor your favorite meals at half the price., • Enjoy a FREE meal! Work 6+ hours a day and refuel with a delicious meal on us! Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description JOIN OUR RESTAURANT TEAM Are you a top performer ready to start or grow your career with a leading company in the restaurant industry? We are looking for hard workers and individuals that are passionate about delivering excellent service to our customers. Dukunoo Jamaican Kitchen is Wynwood, Miami’s first and only full-service, upscale Caribbean dining experience. The restaurant features indoor and outdoor dining, a full bar, fine art, and an authentic jerk stand outside by the Terrezza. Our customers, “Come fi di food but stay fi di vibes”. We are looking for team members who take value in their work and strive to create great-tasting food for our customers while working in a family-friendly environment. As a host, you will greet guests in a friendly, and courteous manner as they enter the restaurant. The host/hostess is responsible for a great first impression and practices excellent customer service, even in stressful situations. The host/hostess directs all customers to their seats and provides them with a menu. Answers the telephone at the front desk and makes reservations in a timely and efficient manner. What you bring to the table The ideal candidate will be eager to perform the following tasks: • Follow all policies and procedures consistent with the mission of Dukunoo Jamaican Kitchen., • Meet all uniform, appearance, and grooming standards as specified by the company., • Greet guests within the first 30 seconds of guests entering the restaurant., • Handle reservations and waitlists promptly, • Follow all sanitation and safety standards set forth by the company., • Provide guests with menus and inform them of their server’s name upon seating., • Make guest reservations, record names, and the number of people in the party, • Provide guests with an estimated waiting time when immediate seating is limited., • Call out the name and number of parties when tables become available., • Accommodate special seating requests for guests whenever possible., • Ensure reservations for large parties are communicated to management and kitchen staff to ensure prompt service., • Excellent critical thinking skills with the ability to solve problems such as double bookings. and any issues with reservation and seating., • Knowledgeable about menu items offered at the restaurant and be able to explain specials to guests., • Maintain a waitlist when immediate seating is limited and seat guests as soon as a table becomes available., • Follow procedures on how to rotate tables properly so that servers receive the correct number of seatings., • Follow all end-of-shift checkout procedures as outlined by the company., • Maintain a collaborative working relationship by assisting other team members with their if needed., • Assist servers with wiping down tables and ensuring that the dining and serving areas are kept clean and properly set up., • Thanks to guests as they leave and invite them to return., • Attend all-employee meetings and offer creative ideas and suggestions for improvement, • Answer telephone calls in a professional manner when making reservations by phone which must be done with accuracy., • Inspect restrooms for cleanliness and availability of supplies and ensure restroom is always kept clean., • Must be knowledgeable about the menu and be ready to answer customers’ questions about allergies and dietary restrictions. What you bring to the table: • Must have a high school diploma or equivalent, • Able to lift up to 20 pounds., • Must demonstrate enthusiasm and commitment to guest satisfaction., • Ability to manipulate register system and handle/serve food., • Basic written and verbal communication skills., • Excellent organizational skills, • Must be accurate when executing tasks in a timely and efficient manner, • Ability to work as a team member or individually, • Excellent customer service with impeccable interpersonal skills, • Friendly and professional demeanor when answering the phone, • Ability to stand for long periods of time, • Flexibility when working alternating shifts We offer: • Competitive Wages, • Flexible Schedule, • Family-Friendly Environment This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills, and abilities. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Benefits: • Weekly paychecks, • Flexible Hours, • Enjoy a FREE meal! Work 6+ hours a day and refuel with a delicious meal on us! continuing Discount of 50%, • Direct Deposit and debit cards, • Training and recognition programs, • Competitive Compensation, • Benefits- Medical, paid vacation, **Benefits vary based on hours worked/ Position. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description TGI Friday's # 2652 14891 Biscayne Blvd North Miami Beach, FLA 33181 305-944-9096 HOURLY MANAGER Role Purpose Responsible for supervising scheduled shifts and ensuring guests receive a Friday’s Style dining experience characterized by a fun atmosphere and great tasting food and drinks which, are prepared and served safely. Key Responsibilities & Accountabilities • Supervises operations during scheduled shifts that include daily decision-making, and staff support while upholding standards, product quality and cleanliness, • Ensures that the restaurant and staff are set up for an outstanding shift, • Observes team member performance in delivering the Friday’s guest experience, providing immediate feedback, coaching, development and recognition, • Ensures all newly hired team members follow and complete their appropriate training plan, • Frequently interacts with Guests ensuring that their experience is delivered in accordance with Friday’s Service Style; and follows up on any issues or complaints they may have, • Conducts motivational staff meetings ensuring that team members are engaged and informed regarding Friday’s food, beverage, promotions, etc., • Ensures great food is served to every guest, • Ensures ambiance of the restaurant is aligned with the Non-Negotiable Brand Standards (NNBS), • Conducts food safety and line checks, to ensure food and beverage standards are met and executed safely., • Manages cash handling procedures: assigns bartender drawers and performs checkouts of servers and bartenders ensuring all tickets are accounted for, all comps have been signed, the proper amount of cash, gift cards and credit card vouchers is obtained from team members, tip share is collected, and the proper amount of tips have been declared., • Approves food and beverage comps or promotions., • Checks in deliveries from vendors; ensuring quality and proper billing., • Prepares end of shift reports., • Ensures a safe working and guest environment to reduce the risk of injury and accidents. Assists with the completion of accident reports if a guest or employee is injured., • Ensures proper security procedures are adhered to, in order to protect team members, guests and company assets, including security of beer walk-in, liquor room, store room freezer, back-door, safe alarms and office., • Keeps immediate supervisor promptly and fully informed of all issues and takes prompt corrective action where necessary or suggests alternative courses of action., • Conducts pre-screen interviews for team member candidates using applicable interview guides., • Performs other duties and responsibilities as required or requested. Qualification Requirements • Minimum 6 months experience as a Team Member and a Certified coach (internal), • or one year of external restaurant experience with a college degree preferred (external), • Must be capable of performing all functions and meeting qualification standards for all hourly positions

Job Description About us • Join our team of professionals and apply for our elite brand ambassador job in Florida and be part of something great!, • Starting pay $30.00/hour., • Female-owned and known for our professionalism and progressive approach, we specialize in consumer activation and beverage marketing throughout the United States., • Our commitment to redefining industry standards, coupled with a relentless pursuit of innovation and always being prepared to deliver an unparalleled experience that outrivals expectations sets us apart from other experiential marketing companies., • We continue to defy industry stereotypes and set new standards of excellence. Join us in reshaping perceptions and proving that greatness knows no bounds. Together, let's showcase our industry's true potential and emerge as leaders in innovation and quality. Join Our Growing Team as a Brand Ambassador Are you a passionate advocate for bourbon, beer, wine, or other alcoholic beverages, and skilled in promotions, marketing, or sales? We're on the lookout for dynamic individuals for beverage promotions roles. Our team members represent our brands as on-premise Brand Ambassadors and off-premise Sales Professionals. Positions offers competitive pay and a flexible schedule that works around your availability, Responsibilities • If you are hired for the elite brand ambassador job in Florida you will conduct engaging consumer tastings at diverse locations, including liquor or package stores, grocery stores, bars, restaurants, festivals, sporting events, convenience stores, gas stations, and trade shows., • Deliver captivating product presentations, showcasing brand attributes and product features to potential customers., • Distribute enticing product samples and promotional materials to drive brand awareness and cultivate customer loyalty., • Engage with consumers, providing expert guidance, addressing inquiries, and enriching their tasting experience., • Exemplify our dedication to quality and customer satisfaction by representing our brands with enthusiasm and professionalism. Requirements Ideal Candidates The ideal candidate for our brand ambassador job in Florida will: • Demonstrate a genuine passion for the beverages we’re representing., • Brings previous sales or promotional experience to the role., • Possesses outstanding communication and interpersonal skills., • Has a flexible schedule to allow working evenings and/or weekends., • Has reliable transportation and is timely and reliable. Additional Details • Tasting events typically span 2-3 hours, often with multiple events per day/evening., • Must be at least 21 years old. Ready to seize this thrilling opportunity and help elevate our brands? Apply now! Competitive compensation and growth opportunities await. Benefits • Comprehensive training provided for candidates without prior experience., • Flexible Schedule, • Competitive wages