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Job Description Dave's Hot Chicken - Tonawanda, NY Manager (PM) - Starting at $21 an hour PLUS Tips Huge Growth Opportunity for Advancement to become an Assistant General Manager, then a General Manager within our Organization. Pay: The PM Manager starts at $21 an hour PLUS Tips. The PM Manager will be in Training until they can run shifts by themselves (estimated time of 3 to 4 weeks). Opportunity to work overtime will be on an as needed basis after training is complete. Job Summary: The PM Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The PM Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The PM Manager 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 Shift Leaders and 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 Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • 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, • 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, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, closing shifts (4pm till close), • Ability to work in a fast-paced environment, • 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, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team 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."

Job Description Dave's Hot Chicken - Hamburg, NY PM Manager - Starting at $21.00 an hour Pay: The PM Manager starts at $21.00 an hour. Unlike other positions at Dave's, the PM Manager is encouraged to work overtime (up to 10 hours a week at $32.25 an hour) If whoever gets the job works their allotted hours, that person will make over $60,000 on an annual basis. Job Summary: The PM Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The PM Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The PM Manager 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 Shift Leaders and 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 Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • 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, • 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, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, closing shifts (4pm till close), • Ability to work in a fast-paced environment, • 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, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers About 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."

Job Description Dave's Hot Chicken - Tonawanda, NY PM Manager - Starting at $21.50 an hour Pay: The PM Manager starts at $21.50 an hour. Unlike other positions at Dave's, the PM Manager is encouraged to work overtime (up to 10 hours a week at $32.25 an hour) If whoever gets the job works their allotted hours, that person will make over $61,500 on an annual basis. Job Summary: The PM Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The PM Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The PM Manager 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 Shift Leaders and 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 Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • 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, • 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, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, closing shifts (4pm till close), • Ability to work in a fast-paced environment, • 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, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team 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."

Job Description Empire Merchants North is the premier wine and spirits distributor in Upstate New York with roots going back to the end of Prohibition. With more than 600 dedicated employees and state-of-the-art facilities, Empire Merchants North has become synonymous with both service and quality and has earned the loyalty of more than 9,000 area restaurants, bars, hotels, nightclubs, and retail outlets. Empire Merchants North acts as a marketing agent for the brands that we represent and is proud to employ the most knowledgeable and well-equipped sales force in Upstate New York. We are seeking a high energy, motivated Sales Representative - Wine and Spirits (Moet Hennessy/Freedom Division) / Erie and Niagara Counties JOB DESCRIPTION - SALES REPRESENTATIVE Our Sales Representatives maximize the sales of supplier brands to the trade and consumer through effective territory planning, selling, merchandising, and communication that permits achievement of company and supplier objectives. RESPONSIBILITIES PLANNING AND PREPARATION A Sales Representative is required to plan times and activities to ensure achievement of company and supplier, volume, distribution, and merchandising objectives within the assigned territory by: I. Calling on accounts daily, by following an established and efficient route which ensures assigned accounts are visited and serviced in compliance with company frequency standards; keeping route sheets up to date; and developing positive customer relations with owners, managers, and all other account employees. 2. Analyzing the total territory and each account to determine the priority selling and merchandising opportunities. 3. Preparing and presenting professional sales presentations to the retailers that are tailored to current supplier programs and the needs of the customer. 4. Interact with ADS’, Supplier Representatives, and Promotional Agency Representatives to achieve said objectives. 5. Preplans are subject to change and review by management for coaching and counseling opportunities. SELLING A Sales Representative is required to deliver effective sales presentations that achieve company and supplier objectives as a result of: 1. Mandatory attendance at Company and/or Supplier sponsored training, i.e., training classes, wine education classes, etc., 2. Keeping up to date on company and competitive brand pricing, and all other pertinent information which includes knowing the features and benefits of supplier products and programs compared to competition., 3. Follow the principles of our Sales Skills and Fundamentals Training (Prepare, Present Effectively, and Activate your business)., 4. Presenting the portfolio and current programs you are responsible for in each account to increase salesperson's sales and generate maximum revenue and case volume., 5. Maintain and effectively use the monthly pitch or program book, tasting notes, sell sheets, and information from suppliers either in print or electronically., 6. Off Premise: • Obtaining the appropriate off-premise distribution of supplier brands, types, and sizes as directed by management, by communicating to all owners, managers, clerks, stock persons and anyone concerned with the sale of products. Obtain maximum sell-through by conducting staff trainings, achieving supplier shelf standards, adjacencies, facings, cold box presence, etc., • Gaining feature price, promotion, and display merchandising support from off-premise accounts by using sales trends, retailer inventory, and special activities (holidays, advertising, merchandising, displays, seasonal etc.). 7. On Premise: • Obtaining the appropriate on-premise distribution of supplier brands, type and sizes as directed by management by communicating to all owners, managers, beverage managers, bartender(s), wait staff, key kitchen personnel and all concerned with the sale of products to maximize business., • Gaining wine list presence, internal servicing skills, execution of wines-by-the-glass and features, conducting wait-staff trainings, gaining back bar distribution, and proper merchandising of the back bar. Obtain distribution support from on-premise accounts by using sales trends, retailer inventory and special activities (holidays, advertising, merchandising, displays and seasonal activities, etc.)., • Requesting permanent P.O.S. materials for accounts to ensure brand visibility and account dominance (e.g., bar rails, napkin holders, table tents). SUPPLIER/SUPERVISORY INTERACTION A Sales Representative is required to be familiar with all suppliers and their brands to ensure positive consumer reaction by: 1. Work with supplier representatives with 48-hour notice and/or company managers with 24 notice and booked during business days (Monday-Friday). These are supplier and/or supervisory accompanied workdays and are designed to train and teach the salesperson advanced selling skills and methods to assure their usage is being practiced and correctly presented., 2. Knowing their account needs and opportunities for each supplier work-with., 3. Represent our products, our company and our suppliers in a positive way while always maintaining a professional relationship with every supplier. This includes following up with accounts after a supplier work-with regarding any commitments made to those brands., 4. Sales representatives have the discretion on a work with to ride in their own car or with someone else. MERCHANDISING A Sales Representative is required to secure in all accounts, the effective presentation to the consumer, of all brands represented, in accordance with company and/or supplier merchandising standards by: I. Installing point-of-sale material within accounts. Coordinating with merchandisers to enhance our position on the floor, shelf, window, counter, and cold box. 2. Suggesting shelf/cold box resets that achieve supplier and company standards 3. Working towards ensuring proper rotation of our products in accordance with State and Federal law to sustain sales. 4. Keeping accounts merchandised by organizing and voluntarily conducting in-store consumer wine and spirit tasting(s) on a rotating account basis. 5. Keeping current on which items are in stock and which items are out of stock for brands in our inventory and notify/inform accounts accordingly. 6. The sales representative will use any materials supplied by the Company and be responsible for said materials. RECORD KEEPING AND COMMUNICATION A Sales Representative is required to maintain territory and account records in accordance with company policy and provide information and reports as directed, by: 1. Being proficient in all electronic tools e.g., Diver and Liquid, with proper training., 2. Having available a defined agenda for all supplier work-withs., 3. Keeping management informed daily, on all aspects of their territory, which includes turning in accurate recaps in a timely manner., 4. The company reserves the right to add and/or delete forms and/or reports at its discretion to meet business needs., 5. Following standard company policies and procedures, 6. Submitting sales reports and performance goals to salesperson's manager as requested, i.e., POS, product, pre-sells, surveys, and performance results against goals, etc., 7. Collection of wine lists, cocktail lists and cordial lists in all accounts requested by management., 8. Maintaining adequate, well-organized inventories of P.O.S., sales tools, supplies and merchandising materials needed to support territory activities., 9. Attend and actively participate in sales meetings as directed by management in accordance with Collective Bargaining Agreement., 10. Maintaining professional relationship with all suppliers. Making proper use of supplier time during work-withs and reacting appropriately to all supplier work-withs. NEW ACCOUNTS A Sales Representative is required for all new accounts: I. To obtain and submit to the company's credit manager a signed and notarized credit application from the account at least 72 hours prior to submitting an opening order. 2. Determine with Field Sales Manager the account classification 3. Obtain levels of distribution for on and/or off premises account per division standards 4. Obtain sales tax certificate. MISCELLANEOUS A Sales Representative acknowledges and/or is required that: I. All reports, and surveys submitted must be accurate. There shall be no falsification of any report or survey. 2. To assure accuracy, understanding, delivery and receipt of all the Company's forms, including but not in limitation, review with commentaries, and field evaluations/work withs, are always to be dated and signed by the Company, and the Sales Representative will be entitled to add in writing their commentary with specificity if they disagree with any review or field evaluation at the time, they receive them. a. Sales Representative must know, understand, and adhere to all federal, state. local laws, rules, and regulations. 3. The failure (i) to meet the requirements of the job description; or (ii) to sign the company's forms will result in progressive disciplinary action, up to and including dismissal. COMPENSATION & BENEFITS Empire Merchants North offers a competitive compensation package including: • Commission-based / paid weekly. Eligible for sales incentives., • Paid Holidays. Health and Welfare Plan (medical, dental, vision, disability coverage, life insurance via Union benefits), 401K plan, PTO, vacation accrual, Flexible Spending Account, industry certifications (WSET), and more. QUALIFICATIONS • A clean, valid New York State Driver’s License is required., • Ability to obtain and hold a valid NYS Solicitor’s Permit, • Bachelor’s degree is preferred, • Minimum one (1) year of experience in the food/beverage industry is required; adult beverage experience preferred, • Maintains a safe and clean working environment by complying with procedures, rules and regulations. Applicants only, No Recruiters please. Empire Merchants North is an equal opportunity employer and, as such, affirms in policy and practice to recruit, hire, train, and promote, in all job classifications, without regard to race, religion, color, national origin, citizenship, sex, age, veteran status, disability, genetic information, or any other protected characteristic. Empire Merchants North will not discriminate against persons because of their disability, including disabled veterans, and will make reasonable accommodations for known physical or mental limitations of qualified employees and applicants with disabilities. If you are interested in applying and require special assistance or accommodations due to a disability, please contact our Human Resources department at 800-724-3960. Know Your Rights

Job Description About us • Join our team of professionals and apply for our elite brand ambassador job in New York 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 New York 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. Ideal Candidates The ideal candidate for our brand ambassador job in New York 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., • Tasting events typically span 2-3 hours, often with multiple events per day/evening. Benefits • Comprehensive training provided for candidates without prior experience., • Flexible Schedule, • Competitive wages

No experience requited, hiring immediately, appy now.What you'll do 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.

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, • Current student or high school diploma/GED preferred, • Must be at least 16 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, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"About 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."

Job Description Team Member - Dave's Hot Chicken - Hamburg, NY *** $17 an Hour Starting Wage, plus Huge Growth Opportunities 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, • 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 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, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"About 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."

Morning, Afternoon, Evening (Includes Weekends).Please note: This position will oversee the pizza shop and sub shop within our store!.As a shift leader overseeing our Pizza and Sub Shop, you’ll work with a team to deliver fresh, great tasting meal solutions for our customers while providing the in

Job Description We are Hiring at all of our Restaurants across Buffalo, NY including: 6845 Main St. Williamsville, NY 4827 Broadway Depew, NY 564 Dick Rd. Cheektowaga, NY 2300 Union Rd. West Seneca, NY Apply In-Store for consideration! Advance your RESTAURANT food service career with ARBY’S today! Arby's is committed to developing the talents and professional skills of team members and promoting those qualified into our management programs. Grow with US! Accelerate your career and Apply today! If you have an "eager to help" attitude, thrive in a team environment, and are hungry to be a part of a cool, authentic alternative to fast food service, read on... CHARACTERISTICS OF A GREAT RESTAURANT TEAM MEMBER: Food Prep / Cashier / Cook Anticipates guests' needs and provides exceptional food service Passionate about preparing and serving guests fresh, great tasting, premium quality food Hustles in a team environment Recognizes and gives credit when due to others Status/Shifts Food Prep/Cashier:Full-time & Part-time | All Shifts available Job Types: Full-time, Part-time Company DescriptionIn a world full of quick service options, Arby's is seeking to be different and better. We want to be different for our customers and different for our employees. When you work at Arby's, it will be more than a job -- it will be a place that prioritizes your growth and development while having a ton of fun. We're proud of the food we serve, our innovation and our team. Our goal is to be the best in the business, and we can't do that without great people like you.In a world full of quick service options, Arby's is seeking to be different and better. We want to be different for our customers and different for our employees. When you work at Arby's, it will be more than a job -- it will be a place that prioritizes your growth and development while having a ton of fun. We're proud of the food we serve, our innovation and our team. Our goal is to be the best in the business, and we can't do that without great people like you.

Morning, Afternoon, Evening (Includes Weekends).Customers tell us they choose Wegmans for the helpful people in our stores and the freshest ingredients possible! As a team member in one of our perishable departments, you will educate customers on great-tasting products and healthy meals options.The

Job Description Dave's Hot Chicken - HAMBURG, NY Assistant General Manager - Ranging from $61,000 to $100,000 annually PLUS Tips & Bonus Huge Growth Opportunity for Advancement to become a General Manager right away. Pay: $61,000 to $100,000 annually plus Tip and Bonus. (Overtime pay in excess of $30 per hour) Summary: The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The Assistant General Manager is a team builder and helps provide support and direction alongside the General Manager to ensure the operations of the business run smoothly. Job Expectations: Must be able to work Nights and Weekends and Holidays as needed. The Assistant General Manager ensures that Assistant Managers, Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job and serves as acting General Manager (GM) when the GM is away from the Restaurant. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide 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 skill level, • 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 Assistant Managers, Shift Leaders and 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 high levels of productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • 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 alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Manage purchasing, inventory, maintenance, and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC Policy, • 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, • Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Previous Assistant Manager/Shift Leader experience, • Certified in all stations as a Shift Leader 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 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, • Strong attention to detail and ability to multitask, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers"About 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."

Job Description Dave's Hot Chicken - Tonawanda, NY Shift Leader - Starting at $19 an hour PLUS Tips Huge Growth Opportunity for Advancement to become a Manager, an Assistant General Manager, then a General Manager within our Organization. Pay: The Shift Leader starts at $19 an hour. They will be in training until they can run shifts by themselves (estimated time of 3 to 4 weeks). Opportunity to work overtime will be on an as needed basis after training is complete. Job 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, • 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, • 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."

Job Description Shift Leader - Dave's Hot Chicken in Hamburg, NY *** $18 an hour starting wage, plus Huge Growth Opportunity 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, • 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 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, • 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-workers "About 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."

Host Healthcare is seeking a travel CVOR Technologist for a travel job in Buffalo, New York.Job Description & Requirements.Host Healthcare Job ID #a1fVJ000007C8llYAC.Pay package is based on 8 hour shifts and 40 hours per week (subject to confirmation) with tax-free stipend amount to be determined.Po

Napa Auto Parts - [Material Handler / Freight Handler] As a Warehouse Associate at Napa Auto Parts, you'll: Expedite incoming and outgoing freight in the warehouse; Receive, stock, pull, stage, load and ship freight; Process inventory and maximize warehouse space usage; Check, verify, load, stock an

Host Healthcare is seeking a local contract CVOR Technologist for a local contract job in Buffalo, New York.Job Description & Requirements.Host Healthcare Job ID #La1fVJ000007C8llYAC.Pay package is based on 8 hour shifts and 40 hours per week (subject to confirmation) with tax-free stipend amount to

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Host Healthcare is seeking a local contract Echo-Vascular Technician for a local contract job in Buffalo, New York.Job Description & Requirements.Host Healthcare Job ID #La1fVJ00000732yvYAA.Pay package is based on 8 hour shifts and 40 hours per week (subject to confirmation) with tax-free stipend am

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Home Depot - 101 FRENCH ROAD, STE 100 [Material Handler / Freight Handler] As a Warehouse Associate at Home Depot, you'll: Load and unload merchandise from trucks and move material within the warehouse; Carry or lift, as well as operate forklifts or other material handling equipment, in an organized

Cardinal Health - JobID: 5fcce1dc-cb32-4049-bd58-382dba9f095f [Material Handler / Freight Handler] As a Warehouse Associate at Cardinal Health, you'll: Manage inventory levels by accurately counting and organizing medical supplies; Operate forklifts and other equipment to safely transport materials

Host Healthcare is seeking a local contract Echo-Vascular Technician for a local contract job in Buffalo, New York.Job Description & Requirements Specialty: Echo-Vascular Technician Discipline: Allied Health Professional Start Date: 11/02/2025 Duration: 13 weeks 40 hours per week Shift: 8 hours, day

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Host Healthcare is seeking a travel Echo-Vascular Technician for a travel job in Buffalo, New York.Job Description & Requirements Specialty: Echo-Vascular Technician Discipline: Allied Health Professional Start Date: 11/02/2025 Duration: 13 weeks 40 hours per week Shift: 8 hours, days Employment Typ

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Host Healthcare is seeking a travel CVOR Technologist for a travel job in Buffalo, New York.Job Description & Requirements Specialty: CVOR Technologist Discipline: Allied Health Professional Start Date: 11/17/2025 Duration: 13 weeks 40 hours per week Shift: 8 hours, days Employment Type: Travel Host

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Host Healthcare is seeking a local contract CVOR Technologist for a local contract job in Buffalo, New York.Job Description & Requirements Specialty: CVOR Technologist Discipline: Allied Health Professional Start Date: 11/17/2025 Duration: 13 weeks 40 hours per week Shift: 8 hours, days Employment T

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Customer Support / Remote] - Anywhere in U.Competitive pay / Health, dental & vision / 401k match / PTO - As a Customer Service Rep at Diana Health, you will: Answer and triage incoming phone calls and app messages from our current patients; Provide excellent customer service by addressing inquiries

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Customer Support / Remote] - Anywhere in U.Up to $24 per hour / Medical, dental & vision / 401k match / PTO - As a Customer Service Rep at Copart, you will: Manage incoming calls and emails from customers, responding promptly and professionally; Provide accurate and timely information to customers r

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Customer Support / Remote] - Anywhere in U.Up to $24 per hour / Medical, dental & vision / 401k match / PTO - As a Customer Service Rep at Copart, you will: Manage incoming calls and emails from customers, responding promptly and professionally; Provide accurate and timely information to customers r

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Call Center / Remote] - Anywhere in U.Competitive pay / Medical, dental & vision / 401k / PTO - As a Customer Service Rep at OneTouch Direct, you will: Respond to customer inquiries and concerns in a timely and professional manner; Provide accurate information and solutions to customer issues; Maint

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