44642 jobs found

Job Title : Asian Department Cook FLSA : Non-Exempt Department: Asian Revision Date : 05/2018 General Function : As an Asian Department Cook, this position will be responsible for preparing various foods for the Asian department. You will be responsible for food in hot and cold cases. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Reporting Relations: Accountable and Reports to: Store Director, Assistant Director; Store Operations, Perishables; Health Wellness Home; Food Service Director; Asian Department Manager; Asian Assistant Department Manager; Assistant Managers Direct Reports: None Primary Duties and Responsibilities : Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Assists customers by: escorting them to the products for which they're looking securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests performing other tasks in every way possible to enhance the shopping experience Answers the telephone promptly when called upon, and provides friendly, helpful service to customers who call. Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment. Prepares the woks: cleans with water first, woks are heated to an appropriate temperature using gas, and oil is added to the wok for the cooking process. Cooks soups first and then meats. Prepares vegetables and ready sauces adding spices, etc. Combines all the ingredients with the meat. Places food in hot cases, monitors amounts, and refills as necessary. Orders product and supplies when necessary or notifies department head of needs. Cleans work area at the end of the shift. Fills the cold case with fresh-made food. Prepares items for the next day after everything else is done; meats in freezer, etc. Understands all aspects of the Asian kitchen. Maintains strict adherence to department and company guidelines related to personal hygiene and dress. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time. Secondary Duties and Responsibilities: Checks rice as time permits. Takes customer orders at the Asian department counter when necessary. Assists in other areas of store as needed. Performs other job related duties and special projects as required. Education and Experience: High school or equivalent; Training provided Physical Requirements: Must be physically able to exert up to 50 pounds of force occasionally; up to 20 pounds of force frequently; and up to 10 pounds of force constantly to move objects. Visual requirements include vision from more than 20 inches and less than 20 feet with or without correction, and color vision (ability to identify and distinguish colors). Must be able to perform the following physical activities: Balancing, kneeling, reaching, standing, walking, pushing, pulling, finger dexterity, lifting, grasping, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to carry out detailed but uninvolved written or verbal instructions Must be able to add, subtract, multiply, and divide whole numbers. Must have the ability to understand and follow verbal or demonstrated instructions, write identifying information, and request supplies orally or in writing. Working Conditions : This position is continually exposed to noise and temperature extremes and frequently exposed to cleaning chemicals/solvents. This is a fast paced work environment with a significant amount of pressure to meet deadlines. Equipment Used to Perform Job: Wok, cooking spoons, buckets (vegetables), knives, and cutting boards. Contacts: Has daily contact with store personnel, customers, and the general public. Associated topics: cocinera de la preparacion, cocinera de produccion, cocinero, complimentary, maker, prep cook, salad, station, steakhouse, wok cook

Brief Overview: Run local pick-up & delivery routes as a CDL A Company Driver. Responsibilities include but are not limited to unloading freight and occasionally picking up freight up to 60 lbs / carton. Company Drivers are responsible for the safe and timely delivery of our customer's freight. Compensation: $18.58 / Hour + Full Benefits Location: Harrisburg, PA 17110 (MDT) Benefits: Performance Bonuses Industry Leading Benefits Package Paid Holidays & Vacations Company Overview: Forward Air Transportation Services has 94 freight terminals located at or near airports across the United States and Canada. The foundation product for Forward Air is our expedited LTL service, offering highly reliable transit and on-time, damage-free deliveries between cities. By locating terminals near airports and maintaining a scheduled transportation network, we are a convenient and consistent service provider with broad geographic coverage. We're proud to be an industry leader and offer our independent contractors top pay and an opportunity to grow their business. Qualifications: HazMat is preferred Must be at least 23 years of age Previous Driving Experience: 12 months in the past 3 years and/or 24 months in the past 5 years No more than 2 violations on MVR for past 36 months Must adhere to all DOT requirements & regulations Maintain logs, not required for non-DOT regulated equipment Must be able to read and speak English as required in the Federal Motor Carrier Safety Regulations (FMSCR) Part 391.11 (b) (2) ©2018 FAF Inc. *All statements and requirements defined in this advertisement are for marketing purposes only. Actual revenue, bonuses & opportunities may vary from the advertised rates depending on division and the individual's qualifications. Leasing & financing program options are available through third party financing companies that are not legally affiliated with FAF, Inc.* Apply online below or call one of the following numbers: LTL - Company Drivers/Owner Operators TLS Team Owner Operators Powerseat - Independent Contractor/Sub-Contractor Fleet Drivers

L&W Supply is a leading specialty distributor of drywall, ceiling tiles, steel framing and other building materials used by commercial and residential contractors. L&W Supply delivers the products and capabilities offered by a national distributor paired with the service and personal touch usually found only in a locally owned business. If you are a licensed CDL Driver who is looking for a rewarding, local opportunity with an established company, we want to hear from you! In this role, you will ensure the safety of each delivery from the moment you leave the facility until you have completed each delivery. Specific duties may include: Operating a delivery vehicle to/from the delivery site Unloading and stocking building materials on jobsites as directed Physically handling material with a co-worker Overseeing the safe loading of the delivery vehicle to ensure the order is accurate and that the products are of the highest quality possible Obeying all regulatory agency and company safety directives Obeying all traffic laws and weight limits Supervising and expediting the unloading operation at delivery sites to ensure the safe and accurate delivery of all building materials Responsible for site safety as it pertains to the delivery Accurately distribute and place all specified building materials as indicated on the order ticket Safely and effectively operate a boom, crane or Gradall as needed, based on the specific requirements of the customer Responsible for having the delivered product neatly placed and appearing as orderly and presentable as possible. This position does not require over the road travel Specific qualifications include: Valid CDL - Class A Ability to unload, transport, and position all building materials as required Ability to stand, climb, reach, bend, and twist throughout complete shifts Ability to consistently lift and carry 115 lbs with assistance Straight and drywall truck experience is a plus Benefits may include: Health, dental, and vision coverage Employer paid ;ife insurance Flex spending 401(k) with generous company match Paid time off Paid holidays Equal Opportunity Employer / Drug Free Workplace

Job Title : Bakery Clerk FLSA : Non-Exempt Department: Bakery Revision Date : 05/2018 General Function : As Bakery Clerk, this position will be responsible for reviewing daily orders, preparing & replenishing products in a prompt, efficient and friendly manner. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Reporting Relations: Accountable and Reports to: Store Director; Assistant Director; Store Operations, Perishables, Health Wellness Home; Managers of Store Operations, Perishables, Health Wellness Home; Assistant Managers; Bakery Manager, Assistant Bakery Manager Direct Reports: None Primary Duties and Responsibilities : Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store Makes an effort to learn customers' names and to address them by name whenever possible. Assists customers by: (examples include) escorting them to the products they're looking for securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests performing other tasks in every way possible to enhance the shopping experience. Reviews the status and appearance of the food for freshness Reviews orders for the day Takes customer orders at the bakery counter Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. Ensures that an adequate food supply is ready and on hand and develops or follows a production list. Anticipates product needs for the department on a daily basis Prepares, finishes, and replenishes product as necessary. Pulls product from cooler/freezer to prepare for baking Checks in product, puts product away, and may review invoices. Runs the department registers and receives payment, makes change, etc., where applicable. Removes trash in a timely manner. Maintains strict adherence to department and company guidelines related to personal hygiene and dress. Adheres to company policies and individual store guidelines Reports to work when scheduled and on time. Secondary Duties and Responsibilities: Washes dishes as necessary. Orders product and supplies as necessary. Prices products for customers as necessary Delivers orders as needed. Assists in other areas of store as needed. Performs other job related duties and special projects as required Education and Experience: Less than High school or equivalent experience and six months of less of similar or related work experience. Physical Requirements: Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects Visual requirements include clarity of vision at a distance of more than 20 inches and less than 20 feet with our without correction, color vision, depth perception and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to carry out detailed but uninvolved written or verbal instructions; deal with a few concrete variables. Ability to do simple addition and subtraction; copying figures, counting and recording. Possess the ability to understand and follow verbal or demonstrated instructions; write identifying information; request supplies orally or in writing. Working Conditions : The duties for this position are normally conducted in a store environment. There is significant pressure to meet deadlines and handle multiple priorities. There is exposure to flour dust, noise, cleaning chemicals/solvents, electrical shock and temperature extremes. Equipment Used to Perform Job: Standard tools and equipment used in a bakery environment including mixers, ovens, wrapping, label printer, cash register, telephone, dishwasher, bread slicer, electric knife, microwave, airbrush, and copy cat. Contacts: Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections. Associated topics: commercial kitchen, executive, executive kitchen, head chef, salad chef, service, sous, sous chef, sushi chef, tavern

ABC Supply, the nation's largest distributor of exterior and interior building products, is seeking an experienced CDL Delivery Driver to join its team. ABC Supply has been the recipient of the Gallup Great Workplace Award for 12 consecutive years and is proud to be an employee-first company. If you are a licensed CDL Driver who is looking for a rewarding, local opportunity with an established company, we want to hear from you! In this role, you will ensure the safety of each delivery from the moment you leave the facility until you have completed each job. Specific duties may include: Treating customers in a friendly and professional manner Conducting a safe work zone during each job site Adhering to assigned delivery schedule and following all job directives precisely Documenting every step of each delivery by taking and uploading photos with our camera phone system Providing warehouse support as needed Completing a thorough load check on your truck before leaving the branch, ensuring that all delivery materials are firmly secured and all parts of your truck are in compliance with all federal, state, and local regulations Working in cooperation with the Delivery Material Handler to determine where to set the materials and unloading them Completing and filing all logs and required government paperwork in a precise and timely manner Providing the customer with an invoice on completion of each delivery and collecting the entire due amount on COD deliveries This position does not require over the road travel Specific qualifications include: Valid CDL - Class A The ability to lift 75-100 pounds repeatedly (your most common cargo will be 70 pound bundles of shingles) Pre-employment drug screen and random drug screens are required Knuckle boom truck experience is preferred Hazmat Endorsement is preferred NCCCO certification strongly preferred Benefits may include: Health, dental, and vision coverage Employer paid life insurance Flex spending 401(k) with generous company match Paid time off Paid holidays Equal Opportunity Employer / Drug Free Workplace

Summary:The Tournade Cook is responsible for coordinating food production, preparation and presentation, and isable to rotate through all food stations to ensure a high quality product is served to the customer. Thisrole will perform a variety of duties in the preparation and cooking of various food products. In addition,this is a high-profile position in which communication with customers is imperative. The Tournade Cook isresponsible for communicating any potential problems to the manager on duty, providing the highest levelof service to customers and associates at all times, and performing all responsibilities as directed byassigned management. This is a non-exempt position which reports to the Manager, Assistant Manageror Operations Director, depending upon local requirements.Essential Functions:Follows, and gives instructions for, recipes and/or product directions for preparing, seasoning,cooking, tasting, carving and serving food items which may include soups, meats vegetables,desserts and other food and beverage productsTastes products, follows menus, estimates food requirements, checks production and keepsrecords in order to accurately plan production requirements and requisition supplies andequipment as neededHandles organic and specialty ingredientsSpeaks professionally and courteously with customers in regards to the product and brandMaintains quality control for all products, including monitoring freshness of product dailyAcquires an in-depth understanding of ingredient specifications and seasonal variabilityCoordinates food output with the other cooksCleans and sanitizes work stations and equipmentPractices excellent food safety and sanitation practices and complies with HACCP standardsOperates a variety of kitchen equipment; measures and mixes ingredients; washes, peels, cutsand shreds fruits and vegetablesStocks, dates, rotates and checks temperature of productFully understands the menu, ingredients and nutritional content, and is able to communicate thatinformation clearly to customersReceives, stocks, moves and lifts food and beverage products and suppliesComplies with HMSHost and franchise policies as well as those of all applicable regulatoryagencies including rules of the Airport Authority Minimum Qualifications, Knowledge, Skills, and Work Environment:Requires minimum of 3-4 year(s) of closely related cooking experience, working in a high volumecasual dining restaurant environmentRequires advanced food knowledge pertaining to Soups, Sauces and PantryMust have and be able to teach excellent knife cutting skillsMust have and be able to teach dry and moist cooking principlesRequires food preparation skills and knowledge of HACCP standardsRequires working knowledge of a variety of kitchen equipment; grill, fryer, slicers, and ovensMust have exceptional skills in handling organic and specialty ingredients and quality controlMust be able to adapt to changes in new menu items and cooking techniquesMust have the skills to teach basic food and kitchen principles related to food handling and foodhandling systems, controls and food safetyMust have the skills and qualifications to teach second and third cooks in all aspects of the backof the houseMust have the ability to work in a fast-paced environmentMust have the ability to complete multiple tasks/heavy volume under time constraintsMust have working knowledge of weights, measures and various cooking techniquesMust have ability to set and organize all work areas in the kitchen such as cooks service line andpreparationMust have good communication and customer service skillsRequires the ability to speak, read and comprehend instructions, short correspondence andpolicy documents, as well as converse comfortably and professionally with individualsMust maintain a professional appearance and demeanorRequires the ability to lift and/or move 40 lbsRequires the ability to bend, twist and stand for extended periods of time to perform normal jobfunctionsFrequently immerses hands in water and water diluted with chemical solutionsFrequently works in hot environment To learn more about HMSHost and additional career opportunities, visit Opportunity Employer (EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace (DFW) Associated topics: cafeteria, cocinera, cocinera de la parrilla, cocinero de la preparacion, commercial, complimentary, dinner, grill, kitchen, meat cutter

Summary:The Cook is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to Store Manager, Assistant Store Manager, or General Manager depending upon local requirements.Essential Functions:Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage productsTastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as neededCleans and sanitizes work stations and equipmentPractices excellent food safety and sanitation practices and complies with HACCP standardsOperates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetablesStocks, dates, rotates, and checks temperature of product Minimum Qualifications, Knowledge, Skills, and Work Environment:Requires food preparation skills and knowledge of HACCP standardsRequires a minimum of 1 year of closely related cooking experience, work experience in high volume and casual dining restaurant environment preferredRequires food knowledge pertaining to Soups, Saut , Broiler, Fry, and PantryRequires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customersRequires the ability to lift and/or move up to 40 poundsRequires the ability to bend, twist, and stand to perform normal job functionsFrequently immerses hands in water and water diluted with chemical solutionsFrequently works with sharp knives, utensils, and hot platesFrequently works in hot environment To learn more about HMSHost and additional career opportunities, visit Opportunity Employer (EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace (DFW) Associated topics: cocinera, cocinero de la parrilla, cocinero de la preparacion, cocinero de produccion, complimentary, food preparation, fryer, grill, salad, steakhouse

Summary:The Cook - Lead is responsible for preparing cooked foods, and must be able to perform all stationfunctions of Fry, Flat Top Griddle, Pantry, and cooking eggs; providing guidance to more junior kitchenstaff; communicating ticket times and potential problems to the manager on duty and servers asnecessary; providing the highest quality of service to customers and associates at all times; performs allother responsibilities as directed by the business or as assigned by management. This is a non-exemptposition and typically reports to the Store Manager, Assistant Store Manager, or General Managerdepending upon local requirements.Essential Functions:Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving andserving food items which may include soups, meats, vegetables, desserts and other food andbeverage productsTastes products, follow menus, estimate food requirements, check production and keep recordsin order to accurately plan production requirements and requisition supplies and equipment asneededProvides guidance / leadership for determining process flows during high volume timesMonitors kitchen activities, providing input and advice to team to optimize productivityCleans and sanitizes work stations and equipmentPractices excellent food safety and sanitation practices and complies with HACCP standardsOperates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cutsand shreds fruits and vegetablesStocks, dates, rotates, and checks temperature of product Minimum Qualifications, Knowledge, Skills, and Work Environment:Requires food preparation skills and knowledge of HACCP standardsRequires a minimum of 3 year of closely related cooking experience in high volume or fast casualdining restaurant environmentRequires advanced or specialized food knowledge pertaining to making Sauces, Soups, Saut ,Broiler, Fry, and PantryRequires the ability to speak, read and comprehend instructions, short correspondence andpolicy documents, as well as converse comfortably with customersRequires the ability to lift and/or move up to 40 poundsRequires the ability to bend, twist, and stand to perform normal job functionsFrequently immerses hands in water and water diluted with chemical solutionsFrequently works with sharp knives, utensils, and hot platesFrequently works in hot environmentSupervisor/Lead experience preferred To learn more about HMSHost and additional career opportunities, visit Opportunity Employer (EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace (DFW) Associated topics: cocinera de la parrilla, cocinero de la parrilla, cocinero de la preparacion, food preparation, fryer, maker, meat cutter, persona de parilla, roasting, stove

Summary:The Third Cook is responsible for food production, preparation and presentation, and is able to rotatethrough all food stations to ensure a high quality product is served to the customer. This role will performa variety of duties in the preparation and cooking of various food products. The Third Cook is responsiblefor communicating any potential problems to the manager on duty, providing the highest level of serviceto customers and associates at all times, and performing all responsibilities as directed by assignedmanagement. This is a non-exempt position which reports to the Manager, Assistant Manager orOperations Director, depending upon local requirements.Essential Functions:Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving andserving food items which may include soups, meats, vegetables, desserts and other food andbeverage productsTastes products, follows menus, estimates food requirements, checks production and keepsrecords in order to accurately plan production requirements and requisition supplies andequipment as neededMeasures and mixes ingredients; washes, peels, cuts and shreds fruits and vegetablesHandles organic and specialty ingredientsMaintains quality control for all products, including monitoring freshness of product dailyAcquires a working knowledge of ingredient specifications and seasonal variabilityCoordinates food output with the other cooksCleans and sanitizes work stations and equipmentPractices excellent food safety and sanitation practices and complies with HACCP standardsStocks, dates, rotates and checks temperature of productFully understands the menu, ingredients and nutritional content, and is able to communicate thatinformation clearly to customersReceives, stocks, moves and lifts food and beverage products and suppliesComplies with HMSHost and franchise policies as well as those of all applicable regulatoryagencies including rules of the Airport Authority Minimum Qualifications, Knowledge, Skills, and Work Environment:Requires 1-2 years of culinary experience; experience working in a high volume casual diningrestaurant environment preferredRequires introductory level food knowledgeMust have basic level of knife cutting skillsMust have fundamentals of dry and moist cooking methodsRequires food preparation skills and knowledge of HACCP standardsRequires working knowledge of a variety of kitchen equipment such as grill, fryer, oven, and slicerMust have basic level skills in handling basic food groupsMust be able to adapt to changes in new menu items and cooking techniquesMust have the ability to work in a fast-paced environmentMust have the ability to complete multiple tasks/heavy volume under time constraintsMust have working knowledge of weights, measures and various cooking techniquesMust have good communication and customer service skillsRequires the ability to speak, read and comprehend instructions, short correspondence andpolicy documents, as well as converse comfortably and professionally with individualsMust maintain a professional appearance and demeanorRequires the ability to lift and/or move 40 lbsRequires the ability to bend, twist and stand for extended periods of time to perform normal jobfunctionsFrequently immerses hands in water and water diluted with chemical solutionsFrequently works in hot environment To learn more about HMSHost and additional career opportunities, visit Opportunity Employer (EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace (DFW) Associated topics: baking, breakfast, cocinera de la preparacion, cocinero, cocinero de la parrilla, cocinero de la preparacion, cocinero de produccion, complimentary, dinner, meat cutter

Job Title : Bakery Designer FLSA : Non-Exempt Department: Bakery Revision Date : 05/2018 General Function : As a Bakery Designer, this position will be responsible for decorating bakery items. You will assist customers with their bakery orders by the telephone and in person at the store. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Reporting Relations: Accountable and Reports to: Store Director; Assistant Director; Store Operations, Perishables, Health Wellness Home; Managers of Store Operations, Perishables, Health Wellness Home; Assistant Managers; Bakery Manager, Assistant Bakery Manager, Baker, Apprentice Baker Direct Reports: None Primary Duties and Responsibilities : 1. Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. 2. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. 3. Makes an effort to learn customers' names and to address them by name whenever possible. 4. Assists customers by: (examples include) escorting them to the products they're looking for securing products that are out of reach loading or unloading heavy items loading or unloading heavy items performing other tasks in every way possible to enhance the shopping experience. 5. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders 6. Takes customer orders at Bakery counter 7. Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment. 8. Checks orders for the day and sets up a timeline and production schedule. 9. Decorates bakery items in a timely manner. 10. Keeps current on new designs and trends 11. Ensures department standards are met 12. Checks cake orders for details (size, deco pack, icing needs, dates) daily and indicates supply needs. 13. Orders supplies for decorating area and checks off the order 14. Delivers product and sets up wedding cakes on site (outside the store). 15. Communicates with bakery department manager regarding displays, weekly ads and special needs on a daily basis. 16. Checks product dates, pulls cases for work and lists items to fill or replace. 17. Develops bakery orders for bakers on a daily basis. (Orders cakes, sizes, etc.) 18. Tracks daily retail production. 19. Identifies, with co-workers, tasks to be completed 20. Operates as a lead worker with part-time or other employees. (Instructs and reviews work). 21. Participates in employee cross training. 22. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. 23. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. 24. Adheres to company policies and individual store guidelines. 25. Reports to work when scheduled and on time Secondary Duties and Responsibilities: 1. Wraps all product as necessary. 2. Assists in other areas of the store as needed. 3. Performs other job related duties and special projects as required Education and Experience: High school or equivalent experience and six months or less of similar or related work experience. Physical Requirements: Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches and more than 20 feet with or without correction, color vision, depth perception, and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions. Ability to do arithmetic calculations involving fractions, decimals, and percentages Must have the ability to file, post, and mail materials; copy data from one record to another; interview to obtain basic information; guide people and provide basic direction. Working Conditions : The duties for this position are normally conducted in a store environment. There is significant pressure to meet deadlines and handle multiple priorities. There is exposure to flour dust, noise, cleaning chemicals/solvents, residual fumes and temperature extreme. Equipment Used to Perform Job: Standard tools and equipment used in a bakery environment including mixers, ovens, turntables, tips, bas, airbrush telephone copy cake machine, and occasional use of the intercom system Contacts: Has daily contact with the general public taking orders. Has weekly contact with suppliers/vendors. Associated topics: catering, chief chef, deli chef, head chef, kitchen, pantry, pastry chef, salad chef, service manager, sushi chef

Job Title : Restaurant Manager FLSA : Non-Exempt Department: Market Grille Revision Date : 03/2016 General Function Plan, organize, direct, and coordinate the workers and resources of the Market Grille for the efficient, well-prepared, and profitable service of food and beverages. Reporting Relations Accountable and Reports to: Manager of Perishables; General Manager of Food Service Direct Reports: Lead Chef; Assistant Restaurant Manager Primary Duties and Responsibilities Maintains a positive attitude; creates an atmosphere of friendliness and fun through flexibility and teamwork. Generates a friendly atmosphere by encouraging employees to greet and speak to customers; providing prompt, courteous, and efficient service to customers and sets a good example. Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. Analyzes weekly and monthly sales and trends and compares to actuals, prepares ad projections, and writes ads. Work with other management personnel to plan marketing, advertising, and any special restaurant functions. Monitors actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. Maintain budget and employee records and monitor bookkeeping records. Investigate and resolve complaints concerning food quality and service. Arrange for maintenance and repair of equipment and other services. Select or create successful menu items based on many considerations, and assign prices based on cost analysis. Figures retail pricing and ensure correct pricing. Direct hiring, training, and scheduling of food service personnel. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Comply with all health and safety regulations. Conducts inventory of the department. Plans displays, promotions, and determines pre-orders. Monitor food preparation and methods. Understands and troubleshoots equipment and ensures maintenance is performed. Maintains strict adherence to department and company guidelines related to personal hygiene and dress. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time. Secondary Duties and Responsibilities Ensures pricing is competitive in the market area Attends meetings and seminars and participates in continuing education Fills displays and works in the sales area Unloads trucks, checks in delivered merchandise and places product in appropriate storage area Performs departmental duties as needed Assists in other areas of store as needed Performs other job related duties and special projects as required Supervisory Responsibilities Instructs, assigns, reviews and plans work of others. Maintains standards, coordinates activities, allocates personnel, acts on employee problems, and selects new employees. Education and Experience Bachelor of Science degree in hotel/restaurant management is preferred. A combination of practical experience and education will be considered as an alternate. Two to four years of related work experience. Knowledge, Skills, Abilities and Worker Characteristics Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions. Ability to do arithmetic calculations involving fractions, decimals, and percentages. Possess the ability to compose original correspondence; interpret written work instructions; interview job applicants; follow technical manuals and have increased contact with people. Working Conditions This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment. Equipment Used to Perform Job Cash register, fryers, ovens, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, Telexon ordering machine, C.A.R.S. reordering system, steamer, fax, copier, telephone, Hobart machine. Physical Requirements Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Confidentiality Has access to confidential information including, employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing. Financial Responsibility Responsible for company assets including equipment and merchandise Contacts Has daily contact with customers, employees, suppliers/vendors, and the general public. Occasional contact with local, federal or state regulatory agencies regarding inspections Associated topics: assistant restaurant manager, bakery manager, day manager, deli manager, floor manager, food service supervisor, operations, operations manager, restaurant operations, shift leader

Summary:The Cook CD - Skilled is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; performing all other responsibilities as directed by the business or assigned management of which associate is capable of performing; providing the highest quality of service to customers and associates at all times. This is a non-exempt position and typically reports to Store Manager, Assistant Store Manager, or General Manager depending upon local requirements.Essential Functions:Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage productsTastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as neededCleans and sanitizes work stations and equipmentPractices excellent food safety and sanitation practices and complies with HACCP standardsOperates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetablesStocks, dates, rotates, and checks temperature of productOther Duties as assigned Minimum Qualifications, Knowledge, Skills, and Work Environment:Requires food preparation skills and knowledge of HACCP standardsRequires a minimum of 3 years of closely related cooking experience in high volume or fast casual dining restaurant environmentRequires food knowledge pertaining to Sauces, Soups, Saut , Broiler, Fry, and PantryRequires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individualsRequires the ability to lift and/or move up to 40 poundsRequires the ability to bend, twist, and stand to perform normal job functionsFrequently immerses hands in water and water diluted with chemical solutionsFrequently works with sharp knives, utensils, and hot platesFrequently works in hot environmentSupervisor/Lead experience preferred To learn more about HMSHost and additional career opportunities, visit Opportunity Employer (EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace (DFW) Associated topics: appetizer, cafeteria, cocinera, cocinera de produccion, cocinero de produccion, maker, persona de parilla, salad, stove, wok cook

This position is responsible for directing, planning, implementing, and monitoring the functions of staff members to deliver positive memorable experiences, produce quality work, and efficiently use the company's resources to meet or exceed budgeted sales and profits. Specific Job Duties Responsible for relentlessly delivering the spirit of hospitality to guests from team members, themselves, and other managers in all facets of the daily operations.Completes daily checklists provided to meticulously pay attention to the details of the operations according to company standards.Organizes, creates, and communicates the specific department's schedules for the restaurant according to past sales, trends, and events with the approval of the General Manager.Actively involved in the financial accuracy of sales records, expenses, and inventories through delegated assignments or through proactive development in researching, reviewing, correcting discrepancies, and maximizing profitability.Maintains company culture and product knowledge through providing direction in pre-shift meetings and individual or team coaching on a daily basis.Involved in recruiting, interviewing, selecting, and retaining team service oriented individuals with a passion for hospitality and authentic connections.Maintains a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards, and procedures, complying with health and legal regulations and maintaining security systems when applicable.Investigates and actively resolves guest issues.Ensures proper professional conduct and uniform appearance of all team members.Promotes a supportive, respectful and inclusive work environment. Supports a team atmosphere which welcomes new team-members and actively provides optimistic and helpful coaching from all team members.Manages the cleanliness and maintenance of the facilities structure, equipment, and landscaping.Ensures appropriate levels of lighting, music, and comfortable temperatures for our guests in the restaurant.Provides support and leadership for the hourly team and co-managers.Takes an active role in acquiring new skills and turning them into talents.Demonstrates a confident and commanding knowledge of products and services and ensures staff knows, demonstrates, and communicates products and service to our guests confidently.Follows company policies and standards and holds staff accountable to do the same.Ensures the quality of food and beverage is produced with quality products and meets company standards at all times. Secures company cash and maintains accurate recording and cash handling procedures.Supports marketing initiatives positively and actively and meets expected results.Controls purchasing and par levels of products and supplies a financially responsible manner without compromising quality of service and products.Oversees expected completion and use of training materials.Provides constant professional feedback to all team members to meet company service and job expectations.Safeguards the sale of alcoholic beverages through maintaining staff certifications, providing education and training, and is proactive about recognizing appropriate service of alcohol. Experience and Education The position requires 1 year of full-service restaurant Restaurant Manager experience or 3-5 years of a lead or supervisory role in a restaurant. Internal candidates must be in good standing and free of performance issues within a 1-year time-period. Combined work experience and education will be considered in decisions.Bachelor's or Associate's degree in Hospitality, Management, or Business preferred.Servsafe and Responsible Alcohol Service Certifications are required. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. PM18 0 by Jobble

Location US-AZ-Phoenix Brand Postino Category Hourly Team Members WHAT YOU BECOME Highly passionate people who relentlessly deliver quality and excellence to our guests. Our mission is to make people feel good! Team focused collaboratorsAuthentic and humble individualsPeople who promote a fun and positive place to workIndividuals who are driven to be their bestPeople who have integrity in their actions Become a highly skilled Dishwasher who enjoys working with great people, great ingredients, in a fast-paced, energetic, and positive atmosphere. Must be passionate, dedicated, and inspired to meet the highest standards. WHO WE ARE We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we're headed to the moon with a simple mission - to make people feel good. BE AUTHENTIC & HUMBLE Be your true self and courageous to represent your believes while being coachable and open to feedback. ACT WITH INTEGRITY Do the right thing always. Be accountable and trustworthy. BRING GOOD ENERGY Bring passion for hospitality to every shift. We love smiles and positivity. GET EXTRAODINARY RESULTS Be part of a winning team that is committed to delivering hospitality at the highest level. ACHIEVE AS A TEAM We take pride in the pursuit to be the best, but we can only do that as a collaborative team. WHAT YOU DO Prep the freshest ingredients in a scratch kitchenBecome an efficient dishwasher with accuracy and speedBecome familair with the industry best practices in sanitation and cleanlinessOrganize, clean, and plan for successMaintain machinary and equipmentChop vegentables & fruits, prepare sauces, cook meats, use various methods of cooking and prepping as requestedCooperate and collaborate with a team of chefsMaintain a positive and fun atmosphere while learning and continuing development You will need to have a current food handler's permit and previous experience in the role of line cook in a scratch kitchen. PM18 7 by Jobble

Job Title : Bakery Designer FLSA : Non-Exempt Department: Bakery Revision Date : 05/2018 General Function : As a Bakery Designer, this position will be responsible for decorating bakery items. You will assist customers with their bakery orders by the telephone and in person at the store. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Reporting Relations: Accountable and Reports to: Store Director; Assistant Director; Store Operations, Perishables, Health Wellness Home; Managers of Store Operations, Perishables, Health Wellness Home; Assistant Managers; Bakery Manager, Assistant Bakery Manager, Baker, Apprentice Baker Direct Reports: None Primary Duties and Responsibilities : 1. Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. 2. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. 3. Makes an effort to learn customers' names and to address them by name whenever possible. 4. Assists customers by: (examples include) escorting them to the products they're looking for securing products that are out of reach loading or unloading heavy items loading or unloading heavy items performing other tasks in every way possible to enhance the shopping experience. 5. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders 6. Takes customer orders at Bakery counter 7. Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment. 8. Checks orders for the day and sets up a timeline and production schedule. 9. Decorates bakery items in a timely manner. 10. Keeps current on new designs and trends 11. Ensures department standards are met 12. Checks cake orders for details (size, deco pack, icing needs, dates) daily and indicates supply needs. 13. Orders supplies for decorating area and checks off the order 14. Delivers product and sets up wedding cakes on site (outside the store). 15. Communicates with bakery department manager regarding displays, weekly ads and special needs on a daily basis. 16. Checks product dates, pulls cases for work and lists items to fill or replace. 17. Develops bakery orders for bakers on a daily basis. (Orders cakes, sizes, etc.) 18. Tracks daily retail production. 19. Identifies, with co-workers, tasks to be completed 20. Operates as a lead worker with part-time or other employees. (Instructs and reviews work). 21. Participates in employee cross training. 22. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. 23. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. 24. Adheres to company policies and individual store guidelines. 25. Reports to work when scheduled and on time Secondary Duties and Responsibilities: 1. Wraps all product as necessary. 2. Assists in other areas of the store as needed. 3. Performs other job related duties and special projects as required Education and Experience: High school or equivalent experience and six months or less of similar or related work experience. Physical Requirements: Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches and more than 20 feet with or without correction, color vision, depth perception, and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions. Ability to do arithmetic calculations involving fractions, decimals, and percentages Must have the ability to file, post, and mail materials; copy data from one record to another; interview to obtain basic information; guide people and provide basic direction. Working Conditions : The duties for this position are normally conducted in a store environment. There is significant pressure to meet deadlines and handle multiple priorities. There is exposure to flour dust, noise, cleaning chemicals/solvents, residual fumes and temperature extreme. Equipment Used to Perform Job: Standard tools and equipment used in a bakery environment including mixers, ovens, turntables, tips, bas, airbrush telephone copy cake machine, and occasional use of the intercom system Contacts: Has daily contact with the general public taking orders. Has weekly contact with suppliers/vendors. Associated topics: catering, chef, deli chef, executive, executive kitchen, grill chef, pantry, pastry, service, sushi chef

Summary:The Cook - Lead is responsible for preparing cooked foods, and must be able to perform all stationfunctions of Fry, Flat Top Griddle, Pantry, and cooking eggs; providing guidance to more junior kitchenstaff; communicating ticket times and potential problems to the manager on duty and servers asnecessary; providing the highest quality of service to customers and associates at all times; performs allother responsibilities as directed by the business or as assigned by management. This is a non-exemptposition and typically reports to the Store Manager, Assistant Store Manager, or General Managerdepending upon local requirements.Essential Functions:Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving andserving food items which may include soups, meats, vegetables, desserts and other food andbeverage productsTastes products, follow menus, estimate food requirements, check production and keep recordsin order to accurately plan production requirements and requisition supplies and equipment asneededProvides guidance / leadership for determining process flows during high volume timesMonitors kitchen activities, providing input and advice to team to optimize productivityCleans and sanitizes work stations and equipmentPractices excellent food safety and sanitation practices and complies with HACCP standardsOperates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cutsand shreds fruits and vegetablesStocks, dates, rotates, and checks temperature of product Minimum Qualifications, Knowledge, Skills, and Work Environment:Requires food preparation skills and knowledge of HACCP standardsRequires a minimum of 3 year of closely related cooking experience in high volume or fast casualdining restaurant environmentRequires advanced or specialized food knowledge pertaining to making Sauces, Soups, Saut ,Broiler, Fry, and PantryRequires the ability to speak, read and comprehend instructions, short correspondence andpolicy documents, as well as converse comfortably with customersRequires the ability to lift and/or move up to 40 poundsRequires the ability to bend, twist, and stand to perform normal job functionsFrequently immerses hands in water and water diluted with chemical solutionsFrequently works with sharp knives, utensils, and hot platesFrequently works in hot environmentSupervisor/Lead experience preferred To learn more about HMSHost and additional career opportunities, visit Opportunity Employer (EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace (DFW) Associated topics: cocinera, cocinera de produccion, cocinero, diner, dinner, food prep, kitchen prep, station, stove, wok cook

The Food Service Representative III provides food service to patients, guests or customers. Assists patients with menu selection according to preferences and diet restrictions. Provides daily interaction with patients to ensure a high quality patient experience. May provide coverage in the absence of the Food Service Coordinator. Maintains a clean, sanitary and safe food production environment. May prepare food or drink items, assemble and deliver patient trays or catering events and perform daily cleaning of dishes and work areas. Receives and stores food and supply deliveries using FIFO principles and assists with inventory management. Acts as a liaison between, patients, guests, physicians, other hospital personnel and Food and Nutrition Services. Provides training of new team members.

Position: Run local pick-up & delivery routes as a CDL B Company Driver. Responsibilities include but are not limited to unloading freight and occasionally picking up freight up to 60 lbs / carton. Compensation: $180 / day + Full Benefits + $500 Sign On Bonus ($250 at 90 Days, $250 at 180 Days) Location: Rochester, NY 14624 (ROC) Company Overview: Forward Air provides our customers with a customized consolidation and delivery process that controls costs and more effectively replenishes their network of stores in both major cities and more remote communities across the US. Our primary focus is on advancing the Pool Distribution concept to more customers, more industries and more places. We are dedicated to providing a unique and consistently reliable distribution network for the industries we serve, including; retail, hospitality, healthcare, and publishing. Benefits: Performance Bonuses Industry Leading Benefits Package Paid Holidays & Vacations Qualifications: Must possess a valid driver's license (CDL B) Previous Driving Experience: 12 months in the past 3 years (3 months experience must be within the last 18 months) Must be at least 21 years of age Must be able to read and speak the English language as required in the Federal Motor Carrier Safety Regulations (FMSCR) Part 391.11 (b) (2). ©2018 Forward Air Solutions, a Forward Air Company *All statements and requirements defined in this advertisement are for marketing purposes only. Actual revenue, bonuses & opportunities may vary from the advertised rates depending on division and the individual's qualifications. Leasing & financing program options are available through third party financing companies that are not legally affiliated with FAF, Inc.* Apply online below or call

On the Verge Hospitality is seeking a full time Front Desk ?Manager to work at our Venice Beach location. Shifts will mostly consist of 3:30 P.M - 11:30 P.M. but may include some evenings if necessary , ?weekends and holidays should also be expected. Duties include but are not limited to; delivering exception customer service, checking in and checking guest out, cashiering, making reservations, room inventory, managing a small staff of housekeepers, inspecting guest rooms. The ideal candidate will have an open & available schedule, previous experience in the hospitality industry, possess excellent customer service and communication skills. Basic computer knowledge is required.

Summary:The Cook CD - Skilled is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; performing all other responsibilities as directed by the business or assigned management of which associate is capable of performing; providing the highest quality of service to customers and associates at all times. This is a non-exempt position and typically reports to Store Manager, Assistant Store Manager, or General Manager depending upon local requirements.Essential Functions:Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage productsTastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as neededCleans and sanitizes work stations and equipmentPractices excellent food safety and sanitation practices and complies with HACCP standardsOperates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetablesStocks, dates, rotates, and checks temperature of productOther Duties as assigned Minimum Qualifications, Knowledge, Skills, and Work Environment:Requires food preparation skills and knowledge of HACCP standardsRequires a minimum of 3 years of closely related cooking experience in high volume or fast casual dining restaurant environmentRequires food knowledge pertaining to Sauces, Soups, Saut , Broiler, Fry, and PantryRequires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individualsRequires the ability to lift and/or move up to 40 poundsRequires the ability to bend, twist, and stand to perform normal job functionsFrequently immerses hands in water and water diluted with chemical solutionsFrequently works with sharp knives, utensils, and hot platesFrequently works in hot environmentSupervisor/Lead experience preferred To learn more about HMSHost and additional career opportunities, visit Opportunity Employer (EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace (DFW) Associated topics: appetizer, cocinero, grill, line cook, persona de parilla, prep, restaurant assistant cook, restaurant cook, steakhouse, stove