Trabajos wine en Green Bay, WisconsinCrear alertas

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Training & development, • Vision insurance, • 401(k), • 401(k) matching, • Dental insurance, • Employee discounts, • Tuition assistance Line Cook — Mangiare Italian Restaurant Pay: $19.00 – $26.00 / hour, based on the stations you are cleared to run (see Stations and Pay below) Schedule: Full-time and part-time available. Full-time is 30 or more hours per week. Dinner service — nights, weekends, and holidays required. Location: Mangiare Italian Restaurant — 121 N. Adams St., Downtown Green Bay, WI Reports to: Head Chef About Mangiare Mangiare is a small, independent Italian restaurant in downtown Green Bay, serving dinner only. Our focus is simple: fresh, high-quality ingredients — sourced well and cooked well — with an Italian-region wine list to match. The whole kitchen crew is 5–6 people, so every cook here matters and nobody is anonymous. We are the sister restaurant to Republic Chophouse, same owners. The Role You run a station. Mangiare runs three stations on a typical dinner service — pasta/sauté, grill, and antipasti/pantry — and adds a body on our busiest nights. You will be assigned a primary station, trained on it properly, and expected to own it: set up, execute through service, and close it clean. This is a small kitchen, which cuts both ways. You will learn faster here and you will be closer to the Head Chef than you would be in a big brigade. You will also be counted on, because there is no deep bench behind you. Chain of Command Knowing who to go to makes a kitchen run. Here is how ours works. • You report to the Head Chef. The Head Chef runs this kitchen — your station, your schedule, your training, your pay, and your review., • Your direction during service comes from the senior on the line. Whoever is senior on the line is the voice you follow on pace, priority, product, and where you work., • Coaching in the moment is not discipline. The senior on the line corrects technique and pace during service — that is training. Your review, your pay, and any corrective action come from the Head Chef., • Questions go to the kitchen, not the floor. Station, product, prep, recipe, schedule, time-off requests, and pay questions go to the Head Chef or the senior on duty. The General Manager runs the restaurant, not the kitchen, and does not take kitchen questions., • If you don’t get an answer, go to the Head Chef. That is not going around anyone — that is the path. What does not work here is shopping the same question around., • Servers and managers bring service issues to the senior on the line. Not to you mid-ticket. If someone hands you a change from the floor, send it to the senior on duty. The Three Stations • Pasta / sauté — pasta cooked to order, sauces built in the pan, seafood and sautéed entrées. The most items and the most simultaneous timing in the building, and the station our menu lives on., • Grill/Fry — chops, steaks, chicken, and fish to temperature, plus roasted and grilled vegetables. Temperature discipline and timing with the pasta station., • Antipasti / pantry — antipasti, salads, cold plates, bread service, dessert plating. Where most cooks start with us, and where our plate standards are set. Dinner only, and our volume tends to arrive in one wave. Your station is set, tasted, and checked before service, every day. The rush is short and it is intense. Stations and Pay Your rate reflects the stations you are trained and cleared to run, because the stations are not equally difficult. • Cleared on antipasti/pantry: $19.00 – $22.00 per hour., • Cleared on pasta/sauté or grill: $23.00 – $26.00 per hour. You have one hourly rate. It is set when you are hired and it changes when the Head Chef clears you on a higher station — not shift to shift. Where you work on a given night is a scheduling decision, and covering a different station never lowers your pay. Cooks cleared on more stations are scheduled more. Moving up is a matter of demonstrated consistency on the station below, not time served. • One scale across both kitchens. This is the same pay scale we use at Republic Chophouse. A cook cleared on a top-tier station at one restaurant is paid on the same scale at the other. If you want hours at both, or want to move between them, that conversation is open and your rate travels with you. What You’ll Do • Complete all prep and setup for your assigned station before service, to the recipes and quantities you are given., • Cook to recipe, to spec, and to temperature — every time, whether it is the first ticket or the last., • Hold standard portion sizes. Portions are weighed or scaled, not eyeballed. Portion discipline is the single biggest thing a line cook controls in our food cost., • Check quality and freshness of your product, rotate stock, and label and date everything. Fresh ingredients are the whole point of our menu — we do not cook around tired product., • Regulate and verify temperatures on ovens, grills, and holding equipment., • Report waste to the senior on the line the same day it happens, with the item and the weight. We would rather know., • Communicate clearly and out loud through service — call your times, call your problems early., • Close your station at end of shift: garbage out, utensils and surfaces cleaned, product returned, stored, and labeled., • Keep your area safe and sanitary and follow all food-handling practices., • Respond to guest feedback with urgency and without defensiveness., • Learn a second station. In a kitchen this size, cross-training is not optional and we will train you deliberately, not by throwing you into it on a Saturday. Butchery and Scratch Prep We portion proteins in house and make what we can from scratch. Butchery is a senior skill held by the Head Chef. Line cooks are not asked to break down whole product untrained — if you want to learn it, say so. We intend to train cooks on it on purpose, and that skill is compensated. What We’re Looking For • Previous experience as a line cook in a full-service, scratch kitchen preferred. Strong antipasti/pantry candidates with less experience will be considered and trained., • Italian or Mediterranean experience is a plus, but caring about ingredients matters more than a résumé., • Comfort cooking pasta to order and proteins to temperature, or a genuine willingness to be trained on both., • Consistency over flash. We are looking for cooks whose food is the same on a slow Tuesday as on a full Saturday., • Clear communication on the line, and the ability to take direction and correction in the middle of a rush., • Shows up on time, in uniform, ready to work. Punches in and out accurately., • ServSafe or Food Handler's certification, or willing to obtain it — we pay for it., • Available nights, weekends, and holidays., • Able to lift 30+ lbs and stand for 9+ hours in a hot kitchen. What We Offer • Pay: $19.00 – $26.00 per hour — one rate, set by the stations you are cleared on, with a clear path to a raise by getting cleared on more., • 401(k) with match: Eligible after 90 days. We match 3% when you contribute 6% or more., • Health insurance: Available to all full-time employees, meaning 30 or more hours per week — 50/50 premium split (employer/employee) for hourly staff, individual or family, HSA available., • Training on us: ServSafe or Food Handler's certification, and CPR — all paid., • Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses., • 25% employee dining discount — across Mangiare and Republic Chophouse., • Room to move. Two restaurants, one owner group, one pay scale. Hours at a steakhouse and an Italian kitchen, and your rate carries between them., • Real training and a real chef. A small kitchen with a hands-on chef, a short menu executed properly, and real cross-training instead of being parked on one station.

Job DescriptionSA (server assistant) We are looking for a motivated server assistant / Busser to join our team! You will contribute to an exceptional dining experience by cleaning tables, removing dirty dishes, setting tables, and servicing items to guests such as water, coffee, and condiments. You are great at managing multiple priorities and thrive in a fast-paced environment. With special attention to the details, you care about performing quality work and overall contributing to a friendly and productive team atmosphere. Responsibilities: • Wipe tables and seats with sanitizer, • Set tables, • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning, • Perform serving, cleaning, or stocking duties in establishments, such as dining rooms or bar, to facilitate customer service, • Clean up spilled food or drink or broken dishes and remove trash, • Fill ice, • Communicate with server and host to expedite efficient seating, table utilization, and customer service, • Inspect restrooms throughout shift, clean as needed, • Stock liquor, beer, and wine, • Empty bus tubs as needed, • Wash glasswareQualifications:, • Previous knowledge of food service regulations preferred, • Skilled with the use of hand tools needed for the position, • Able to work in a fast-paced environment, • Able to lift, carry, or pull objects that may be heavy, • Able to stand for extended periods of time, • Able to prioritize, organize, and manage multiple tasksComplete our short application today!

We are a Wisconsin family- and employee-owned grocer that is committed to giving back to the communities it serves and providing guests with exceptional service and value. We operate +40 full-service supermarkets across the state of Wisconsin. At Festival, people are at the top of our list. You'll see it in everything from our daily interactions to how we treat our guests even in our extensive associate benefits and programs. We are always eager to connect with talented and enthusiastic individuals to join our grocery store team! If you're passionate about customer service and creating a great shopping experience, we'd love to hear from you! Exciting Job Opportunities Are you or someone you know looking for a new job opportunity? We are hiring for various roles at our store. Whether you're seeking part-time, full-time, seasonal or regular positions, we'd love to talk about our openings. Opportunities Available In: • Deli: If you have experience in food service, cooking, retail, restaurants, as a chef, in fast food, grocery, or customer service, we'd love to talk with you about our deli roles! No experience but have a passion for guest service, thrive in a fast-paced environment, and looking for a great part-time opportunity? We'd still love to chat. Our Deli associates are involved with many aspects of cooking and guest service, creating many items right in our store! The Deli Department offers great advancement opportunities. If you enjoy cooking and hands-on food work, explore our deli openings!, • Produce: Our Produce associates work with fresh produce, creating colorful displays that catch our guests' eyes and learning about the origins and flavors of various fruits and vegetables. If you're interested in learning more about fresh produce, check out our produce openings!, • Center Store (Grocery, Frozen Dairy, HBC/GM, Natural and Organic): Our Stocker associates keep our aisles fully stocked for our guests, staying busy by checking expiration dates and restocking shelves. If you enjoy engaging with guests, explore our Center Store openings!, • Guest Services: Our Guest Services associates (Cashier, Bagger, Cart Runner, Customer Service Representatives, Pricing) are essential to providing a lasting impression on our guests. If you love interacting with people and providing exceptional customer service in a retail environment, let's talk about our guest services openings., • Bakery: Our Bakery associates use their creativity and passion for baking to craft made-from-scratch items, transforming food into art as Bakers, Cake Decorators, Bakery Clerks, and more! If you have pastry, bakery, or chef experience, or if you're creative and love to bake, explore our bakery openings!, • Meat: Our Meat associates work hands-on with a fresh variety of meat products, providing service and guest interactions at the counter. If you're interested in learning more about the meat department, or have butcher, meat carver, or meat cutter experience, check out our meat openings!, • Wine and Spirits: Our Wine and Spirits associates gain knowledge about wines, liquors, and spirits from around the world, working one-on-one with guests to answer questions and offer recommendations. If you're looking for a job with lots of guest interaction, explore our wine and spirits openings!, • Leadership: Interested in a store leadership role but not sure where to start? Our stores offer incredible opportunities in leadership roles, including Manager, Assistant Manager, Evening Lead, Evening Supervisor, and more. Serve and support our associates with your leadership skills! If you're ready to join a dynamic team and help us provide exceptional service to our guests, apply today and become a part of our store! • Associate Discount: Enjoy an industry-leading 15% off your grocery purchases for you and your immediate household!, • Weekly Pay & Premium Pay: Hourly associates are paid weekly, providing more frequent access to their funds. Part-time store associates are paid a $1 premium per hour on Sundays and select holidays. Hourly full-time store associates receive time and a half on Sundays and select holidays., • Two-Week Advanced Scheduling: Better Planning. Better Balance. We provide our associates with their schedules two weeks in advance, offering greater predictability & flexibility., • Vision & Dental Insurance: Part-time and full-time associates are eligible for vision insurance and two dental coverage options that are designed to fit your needs., • Support: Our associates receive support for their total well-being; including 3 weeks of paid parental leave, a fitness reimbursement program offering savings off of fitness membership fees; our EAP (Employee Assistance Program) and LEAPCare Care Coaches, which provide associates confidential care related to hospital visitation, conflict resolution, stress management, marriage or divorce, family issues and depression or anxiety., • Save for Your Future: Offering both a 401(k) and Employee Stock Ownership Plan, we're proud to support our associates in planning for retirement by offering two retirement savings plans. The 401(k) plan empowers associates to save a portion of their paychecks for retirement. Festival Foods has an annual discretionary match to help our associates reach their savings goals. Our ESOP is a retirement plan above and beyond a 401(k) plan that gives associates "free" ownership in the company and an opportunity to share in Festival's growth and success. Associates are given shares based on their years of service and earnings. 1001 Main Avenue De Pere WI 54115

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! Manages the operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Delivers an exceptional guest experience and provide a great working environment for the staff. Reports directly to Regional Manager Internal: Extensive contacts with all levels of store personnel as well as all home office departments. External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools. • Demonstrates principles actions, uses sound judgment and follow through on commitments., • Anticipates problems and issues and makes timely and sound decisions., • Demonstrates a passion and working knowledge of food, liquor, beer and wine., • Leads by example and maintains a guest first focus., • Sets and shares goals with team, monitors and tracks progress of goals., • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement., • Clarifies roles, responsibilities, priorities and expectations., • Directly supervises all unit management, INDIRECTLY SUPERVISES non-exempt employees during the hours of restaurant operation; directly accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment., • Responsible for achieving plan profit levels while ensuring maximum guest satisfaction., • Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management., • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant., • Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe and sanitary manner according to all established procedures, performance standards, and specifications., • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application., • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction., • Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports., • Attends scheduled regional meetings; makes presentations as requested., • Extensive standing and walking for up to 8 hours, • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards., • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30" wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds, • Exposure to dish and cleaning chemicals Receives direction and training from Regional Manager as to the specific procedures and assignments. High school diploma; some college or degree preferred. 1 - 2 years General Manager experience preferred This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. Founded in 1958, Perkins operates 290 restaurants in 32 states and two Canadian provinces. The Perkins system includes 85 company-owned and operated restaurants and 205 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins Restaurant & Bakery is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. • Reports: Directly to General Manager, • Internal: Extensive contacts with all levels of store personnel as well as all home office departments., • External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools, • Demonstrates principles actions, uses sound judgment and follow through on commitments., • Anticipates problems and issues and makes timely and sound decisions., • Demonstrates a passion and working knowledge of food, liquor, beer and wine., • Leads by example and maintains a guest first focus., • Sets and shares goals with team, monitors and tracks progress of goals., • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement., • Clarifies roles, responsibilities, priorities and expectations., • Assists the General Manager in planning and analyzing administration and operations manpower., • Ensures that all menu items are prepared, portioned, and presented properly in a clean safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations., • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant., • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive Maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application., • Conducts employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories., • Ensures accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies., • Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Key Hourly's supervision., • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction., • Ensures the thorough training and development of non-exempt personnel directly supervised., • Extensive standing and walking for up to 8 hours, • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards., • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30" wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds, • Exposure to dish and cleaning chemicals Receives direction and training from Regional Manager as to the specific procedures and assignments. High school diploma; some college or degree preferred. 1 2 years' managerial experience preferred, preferably in the food service industry This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. Compensation: $40,000.00 - $46,000.00 per year Founded in 1958, Perkins operates 290 restaurants in 32 states and two Canadian provinces. The Perkins system includes 85 company-owned and operated restaurants and 205 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins Restaurant & Bakery is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! Manages the operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Delivers an exceptional guest experience and provide a great working environment for the staff. Reports directly to Regional Manager Internal: Extensive contacts with all levels of store personnel as well as all home office departments. External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools. • Demonstrates principles actions, uses sound judgment and follow through on commitments., • Anticipates problems and issues and makes timely and sound decisions., • Demonstrates a passion and working knowledge of food, liquor, beer and wine., • Leads by example and maintains a guest first focus., • Sets and shares goals with team, monitors and tracks progress of goals., • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement., • Clarifies roles, responsibilities, priorities and expectations., • Directly supervises all unit management, INDIRECTLY SUPERVISES non-exempt employees during the hours of restaurant operation; directly accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment., • Responsible for achieving plan profit levels while ensuring maximum guest satisfaction., • Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management., • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant., • Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe and sanitary manner according to all established procedures, performance standards, and specifications., • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application., • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction., • Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports., • Attends scheduled regional meetings; makes presentations as requested., • Extensive standing and walking for up to 8 hours, • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards., • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30" wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds, • Exposure to dish and cleaning chemicals Receives direction and training from Regional Manager as to the specific procedures and assignments. High school diploma; some college or degree preferred. 1 - 2 years General Manager experience preferred This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. Founded in 1958, Perkins operates 290 restaurants in 32 states and two Canadian provinces. The Perkins system includes 85 company-owned and operated restaurants and 205 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins Restaurant & Bakery is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.

Green Bay Support Office Full-Time We are a Wisconsin grocer that is committed to giving back to the communities it serves and providing guests with exceptional service and value. We operate +40 full-service supermarkets across the state of Wisconsin. At Festival, people are at the top of our list. You'll see it in everything from our daily interactions to how we treat our guests even in our extensive associate benefits and programs. Job Title: Category Manager Reports To: Grocery and Wine/Spirits Sr. Director The Category Manager must possess strong leadership and interpersonal skills. The position purchases center store products, working with a variety of wholesalers, brokers and vendor partners. This position will work closely with the Center Store Department Directors in achieving desired gross profit plans. ESSENTIAL DUTIES AND RESPONSIBILITIES • Build weekly itemization, pricing and layout for ad insert, direct mail and digital advertising offers that delivers sales and gross profits plans., • Proof all department advertising for accuracy and completeness., • Identify suppliers (vendors, brokers, manufacturers), select merchandise, and negotiate contracts., • Negotiate and purchase products at the most favorable cost in quantities consistent with store trends and sales volume., • Monitor sales of key items and make adjustments based on competitor market pricing and advertising., • Manage every day and seasonal assortments of products for all store locations., • Review and provide direction on deselection of items, addition of new items and placement for planograms., • Negotiate advertising, new item and placement fees with vendors., • Develop key strategies to drive sales, while analyzing market trends of new and existing items., • Deliver AOP Sales and Gross Profit targets., • Forecast and place timely orders of key ad items, seasonal items and warehouse inventory., • Regular, timely attendance in compliance with the work schedule, and adequate notice to find a replacement for occasional absences, • Other duties as assigned QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential job duties satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Bachelor's Degree in Business, related field or equivalent experience required., • Minimum of 5 years buying and merchandising experience preferred., • Knowledge of business and management principles involved in strategic planning, quantitative analysis, resource allocation and leadership techniques., • Proficient in Microsoft Office: Excel, Word, Outlook., • Excellent oral and written communication skills, and strong interpersonal skills including verbal communication, listening, negotiation, problem solving, decision making, and being assertive., • Must work well in a team environment while being collaborative in research and execution of the team plan. PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands and work environment described below is representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • Professional presence and proper phone and e-mail etiquette is required., • Sitting/standing at a desk/computer 75% of the time., • The position requires fine finger and broad manual dexterity. WORK SCHEDULE The Buyer/Merchandiser is a full-time position. • Associate Discount: Enjoy an industry-leading 15% off your grocery purchases for you and your immediate household!., • Weekly Pay & Premium Pay: Hourly associates are paid weekly, providing more frequent access to their funds. Part-time store associates are paid a $1 premium per hour on Sundays and select holidays. Hourly full-time store associates receive time and a half on Sundays and select holidays., • Two-Week Advanced Scheduling: Better Planning. Better Balance. We provide our associates with their schedules two weeks in advance, offering greater predictability & flexibility., • Vision & Dental Insurance: Part-time and full-time associates are eligible for vision insurance and two dental coverage options that are designed to fit your needs., • Support: Our associates receive support for their total well-being; including 3 weeks of paid parental leave, a fitness reimbursement program offering savings off of fitness membership fees; our EAP (Employee Assistance Program) and LEAPCare Care Coaches, which provide associates confidential care related to hospital visitation, conflict resolution, stress management, marriage or divorce, family issues and depression or anxiety., • Save for Your Future: Offering a 401(k), we're proud to support our associates in planning for retirement. The 401(k) plan empowers associates to save a portion of their paychecks for retirement. Festival Foods has an annual discretionary match to help our associates reach their savings goals. At Festival Foods we are committed to providing an environment of mutual respect where equal employment opportunities are available to all. We are dedicated to building a top-notch team of skilled, experienced and service-oriented associates. Festival Foods believes that an inclusive environment for teammates of all backgrounds and perspectives strengthens our ability to serve our guests and communities, as we seek to recruit, develop, and retain the most talented people. Festival Foods will not accept unsolicited resumes from recruiters or employment agencies. In the absence of an executed recruitment Master Service Agreement, there will be no obligation to any referral compensation or recruiter fee. In the event a recruiter or agency submits a resume or candidate without an agreement, Festival Foods shall reserve the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency. Any unsolicited resumes, including those submitted to hiring managers, shall be deemed the property of Festival Foods. 1724 Lawrence Drive De Pere WI 54115 #FFHIGH

Job DescriptionAt Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITION Manages the operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Delivers an exceptional guest experience and provide a great working environment for the staff. REPORTING RELATIONSHIPS • Reports directly to Regional Manager, • Internal: Extensive contacts with all levels of store personnel as well as all home office departments., • External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools. LEADERSHIP ABILITIES • Demonstrates principles actions, uses sound judgment and follow through on commitments., • Anticipates problems and issues and makes timely and sound decisions., • Demonstrates a passion and working knowledge of food, liquor, beer and wine., • Leads by example and maintains a guest first focus., • Sets and shares goals with team, monitors and tracks progress of goals., • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement., • Clarifies roles, responsibilities, priorities and expectations. POSITION ACTIVITIES AND TASKS • Directly supervises all unit management, INDIRECTLY SUPERVISES non-exempt employees during the hours of restaurant operation; directly accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment., • Responsible for achieving plan profit levels while ensuring maximum guest satisfaction., • Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management., • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant., • Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe and sanitary manner according to all established procedures, performance standards, and specifications., • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application., • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction., • Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports., • Attends scheduled regional meetings; makes presentations as requested. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS • Extensive standing and walking for up to 8 hours, • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards., • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 ½ - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30” wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds, • Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from Regional Manager as to the specific procedures and assignments. EDUCATION LEVEL REQUIRED: High school diploma; some college or degree preferred. EXPERIENCE REQUIRED: 1 - 2 years General Manager experience preferred Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Job DescriptionDescription: About Green Bay Country Club: Green Bay Country Club is one of the area's premier private clubs, known for exceptional hospitality, outstanding dining, and a welcoming membership community. Our bartenders are more than drink makers. They are relationship builders who create memorable experiences for members and guests. Whether you're an experienced bartender looking for a professional, upscale environment or someone looking to grow your hospitality career, you'll enjoy a positive team culture, flexible scheduling, opportunities for advancement, and the chance to work special events, tournaments, member gatherings, and private functions throughout the year. Join a team where your personality, hospitality, and beverage knowledge are valued and rewarded. What We Offer: • Competitive hourly pay plus eligible to receive tips, • Consistent clientele and the opportunity to build relationships with members, • Upscale, professional work environment, • Flexible scheduling with full-time and part-time opportunities, • Opportunities to work weddings, golf outings, private parties, and member events, • Supportive team culture focused on hospitality and professional growth, • Golfing privileges, • Employee discounts on food and club apparel, • Occasional complimentary meals provided during the season Position Summary: Green Bay Country Club is seeking energetic, personable, and service-oriented Bartenders to join our Food & Beverage team. This position is responsible for crafting cocktails, serving beer and wine, building relationships with members, and delivering exceptional hospitality in our clubhouse, bar, dining venues, golf simulator area, and special events. The ideal candidate enjoys interacting with guests, thrives in a fast-paced environment, and takes pride in creating a welcoming atmosphere. Bartenders have the opportunity to develop a loyal following among members while working in an upscale, professional setting. Department: Food & Beverage Reports to: Director of Food & Beverage Supervises: None Employment Status: Full-Time & Part-Time Key Responsibilities: • Prepare and serve high-quality cocktails, beer, wine, and non-alcoholic beverages., • Create exceptional experiences through friendly, personalized member service., • Build relationships with members and guests while learning preferences and making recommendations., • Maintain a clean, organized, and fully stocked bar., • Process transactions and member charges through the Club's POS system., • Assist with beverage inventory, restocking, and product presentation., • Support dining service in bar and lounge areas as needed., • Provide beverage service for golf outings, weddings, private events, and club functions., • Ensure responsible alcohol service and compliance with applicable regulations., • Assist with opening, closing, and side-work duties., • Collaborate with fellow team members to deliver an outstanding hospitality experience Requirements: Qualifications: • Minimum 1 year of bartending experience preferred., • Must be at least 18 years of age., • Wisconsin Responsible Beverage Server Certification and Operator's License (or ability to obtain upon hire) required., • Knowledge of cocktail preparation, beer, wine, and responsible alcohol service practices., • Demonstrated understanding of applicable health, safety, and liquor regulations., • ServSafe certification preferred., • Excellent hospitality, communication, and relationship-building skills., • Ability to multitask and remain organized in a fast-paced environment., • Professional appearance, positive attitude, and strong work ethic., • Ability to work evenings, weekends, holidays, and special events as needed. Physical Demands and Work Environment: • Ability to stand and walk for extended periods during shifts., • Ability to frequently bend, stoop, reach, and carry trays, supplies, and beverage products., • Ability to lift and move up to 50 pounds., • Ability to safely operate bar equipment and handle beverage inventory, including beer kegs and CO2 tanks., • Ability to work efficiently in a fast-paced hospitality environment while maintaining exceptional service standards.

Job DescriptionAt Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITION Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. REPORTING RELATIONSHIPS • Reports: Directly to General Manager, • Internal: Extensive contacts with all levels of store personnel as well as all home office departments., • External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools LEADERSHIP ABILITIES • Demonstrates principles actions, uses sound judgment and follow through on commitments., • Anticipates problems and issues and makes timely and sound decisions., • Demonstrates a passion and working knowledge of food, liquor, beer and wine., • Leads by example and maintains a guest first focus., • Sets and shares goals with team, monitors and tracks progress of goals., • Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement., • Clarifies roles, responsibilities, priorities and expectations. POSITION ACTIVITIES AND TASKS • Assists the General Manager in planning and analyzing administration and operations manpower., • Ensures that all menu items are prepared, portioned, and presented properly in a clean safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations., • Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant., • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees., • Ensures proper management of the facility and equipment through preventive, • Maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements., • Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application., • Conducts employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories., • Ensures accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies., • Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Key Hourly’s supervision., • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction., • Ensures the thorough training and development of non-exempt personnel directly supervised. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS • Extensive standing and walking for up to 8 hours, • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards., • Must be able to communicate clearly, • Exposure to heat, steam, smoke, cold, • Reaching heights of approximately 6 feet and depts. of 2 ½ - 3 feet., • Must have high level of mobility/flexibility in space provided, • Must have time management skills, • Must be able to read, write and perform addition/subtraction calculations, • Must be able to control and utilize fingers to write, slice chop and operate equipment., • Must be able to fit through openings 30” wide, • Must be able to work irregular hours under heavy pressure/stress during busy times, • Bending, reaching, walking, • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet, • Lifting up to 50 pounds, • Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from Regional Manager as to the specific procedures and assignments. EDUCATION LEVEL REQUIRED: High school diploma; some college or degree preferred. EXPERIENCE REQUIRED: 1 – 2 years’ managerial experience preferred, preferably in the food service industry Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Job DescriptionHead Chef — Mangiare Italian Restaurant Pay: $65,000–$75,000 / year, salaried. Additional bonus opportunity — see below. Schedule: Full-time, salaried and exempt. Typically five days per week. Nights, weekends, and holidays required. Location: Mangiare Italian Restaurant — 121 N. Adams St., Downtown Green Bay, WI Reports to: General Manager, with a standing review with the Owners About Mangiare Mangiare is a small, independent Italian restaurant in downtown Green Bay, serving dinner only. Our focus is simple: fresh, high-quality ingredients — sourced well and cooked well — with an Italian-region wine list to match. Kitchen crew is 5–6 people total. The Role We're looking for a Head Chef to run our kitchen. The job comes down to four things: order the product, cook the product, count the product, and lead the team — details below. This is a hands-on role — you own the food, the line, and the crew. Good fit for a strong sous chef ready to run their own kitchen, or a head chef looking for a stable independent home. The menu should be simple, seasonal, and ingredient-driven — fewer items, cleaner execution, quality that speaks for itself. What You'll Do • Order the product — own vendor relationships, place orders to par, receive and inspect deliveries., • Cook the product — lead the line, expo, and cook stations as needed., • Count the product — weekly inventory, track waste, reconcile food cost every period., • Lead the team — hire, train, schedule, and coach a 5–6 person BOH crew — clear communication through every service., • Build a simple, focused menu — seasonal, ingredient-driven, executable in a small kitchen., • Butcher and portion proteins in-house., • Conduct performance reviews and handle corrective action and terminations when needed., • Run daily line checks and pre-shift meetings., • Maintain sanitation, food safety, and health-code compliance., • Keep the kitchen clean and in working order. What We're Looking For • 3+ years in a lead kitchen role (Sous Chef, Head Chef, Chef de Cuisine, or Kitchen Manager) in a scratch, full-service restaurant., • Italian or Mediterranean experience preferred., • Strong sourcing instincts — knows quality and knows vendors., • Proven track record placing orders to par, running weekly inventory, and hitting food-cost targets., • Hands-on leader who can teach, correct, review performance, and make the hard calls on hiring and terminations., • Current ServSafe Manager certification (or willing to obtain within 60 days — we pay for it)., • Available nights, weekends, and holidays., • Able to stand for 10+ hours, lift 50 lbs, and work in a hot kitchen. What We Offer • Salary: $65,000–$75,000 per year, effective October 1, 2026., • Bonus program: Salaried leadership bonus plan tied to food cost, menu execution, and sales growth. Monthly, quarterly, and annual components on top of base. Full plan detail is provided at offer., • Small, stable independent group. Sister restaurant to Republic Chophouse — same owners, back-office support behind you., • 401(k) with match: Eligible after 90 days. 3% match when you contribute 6% or more., • Health insurance: 60/40 premium split (employer/employee), individual or family, HSA available., • Training on us: ServSafe, CPR, and wine training — all paid., • Company-provided laptop: Provided for work use., • Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses., • 25% employee dining discount — across Mangiare and Republic Chophouse.