887 jobs found in arizona

Come join the Levy team at Phoenix Arena - Season opens late December! We are proud to be the Food & Beverage provider for this state-of-the-art complex that's home to some of the nation's top professional sports teams, including the Phoenix Suns, Phoenix Mercury and Arizona Rattlers. We are hiring experienced, dedicated individuals to provide the highest level of service for our new premium areas, bars and suites. NOW HIRING Suite Attendant We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. The Suite Attendant ideal candidate will have a minimum of 1 year full-service restaurant serving experience, exceptional attention to detail, outgoing personality, and ability to interact with high profile guests and remain professional and dedicated to providing an exceptional guest experience for each and every event. Responsibilities include but are not limited to: Ensuring all food and beverage is properly displayed and maintained throughout events Very knowledgeable on all menu offerings Create, modify and close sale checks via electronic tablet Follow all responsible alcohol service policies Ensure your designated suites are consistently cleared of used dishes and products Adheres to all safety and sanitation policies Ability to lift up to 25lbs Performs post event product inventory and restocks ability to walk or stand for long periods of time And most importantly, be a TEAM PLAYER with a positive, friendly attitude. No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, 'If you find a job you enjoy, you'll never work another day in your life.' Job Requirements: Please apply online today. Qualified candidates will be contacted for an interview. Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. **Positions are Part-Time/Seasonal, unless otherwise stated ~ Open availability, most positions require evening, weekend and holiday hours ~ Background Check Required

Assists the Beverage Manager in the supervision and coordination of the overall activities of the Bar operation as assigned. Acts as a working supervisor, responsible for pricing, ordering, scheduling and overseeing the bar activities and performing duties personally or through subordinates. Supervisory Responsibilities Directly supervises the Bartender, Bar Back Attendant and Beverage Servers in a specific bar outlet, showroom, banquet or outdoor concert event on a given shift. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Education and/or Experience required of all Beverage Supervisors High school diploma or general education degree (GED) required; 3 years related experience in a supervisory capacity; or equivalent combination of education and experience. Must have knowledge of basic restaurant cashiering procedures, tray service and beverage ingredients. POS experience strongly preferred. Knowledge of Arizona State Liquor Laws - Title 4 and/or Arizona Alcohol Awareness certification a plus. Additional required experience for Beverage Supervisor/Showroom: Minimum of two years supervisory or management experience in a Nightclub/Venue organization, preferably in a high volume Club or Bar with bottle service; at least 4 years in a management role; track record of sales increase in position. Additional required experience for Beverage Supervisor/Banquets: Must have prior experience with large venues: indoor/outdoor; with portable and stationary bars; food service al a carte or buffet style. Must have prior experience with large venues: indoor/outdoor; with portable and stationary bars; food service al a carte or buffet style. Additional required experience for Beverage Supervisor/Orange Sky: Minimum of 2 years supervisory or management experience in a nightclub/venue organization, preferably in a high volume club or bar with bottle service; a proven record of ability to generate added revenue. Certificates, Licenses, Registrations Must possess a Maricopa County Food Handler's Card. Computer Skills Must be computer literate and have knowledge of Microsoft Office applications. Experience using POS system; InfoGenesis preferred. Other Qualifications Must be able to get along with co-workers and be a team player. Must be able to work quickly and accurately in stressful situations and maintain a positive customer service attitude. Can work a flexible schedule and available to work all shifts, including nights, weekends and holidays. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and /or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme cold and secondary smoke. The employee is frequently exposed to extreme cold and extreme heat. The noise level in the work environment is usually loud. •CB*

Greets restaurant patrons with a positive friendly attitude. Seats patrons in a timely manner ensuring that the guest has a favorable dining experience. Supervisory Responsibilities This job has no supervisory responsibilities. Education and/or Experience High school diploma or general education degree (GED) preferred; 1-year work experience in an F&B environment. Cashiering experience preferred. Certificates, Licenses, Registrations Must possess a valid Maricopa County Food Handler's Card. Other Qualifications Must be able to operate a cash register and process cash transactions accurately. Must have excellent customer service skills. Must have the ability to calculate figures and amounts such as discounts, commissions, proportions and percentages. Must be a team player, have a positive attitude and present a well-groomed appearance. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. The employee must regularly lift and /or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to secondary smoke. The employee is frequently exposed to wet and/or humid conditions. The noise level in the work environment is usually moderate. •CB*

Facility: ARIZONA STATE PRISON - PHOENIX WEST Compensation Base: Compensation Bonus (if applicable): Equal Opportunity Employer. Summary This is an entry-level position. Rate of pay is $12.10 per hour. Overtime is often available. Works well as a team member, under the direction of the Food Services Manager. Responsible for preparation scheduling, and quality assurance of all foods and supplies. Monitors and maintains accurate production records. Individual must develop and practice leadership skills and the ability to supervise without intimidation. Responsible for inmate training programs, safety compliance, and monitoring equipment maintenance. Primary Duties and Responsibilities Prepares the production/service documents for each meal. Copy next week's sheets: production/service record; service plan; tray assessment sheet; pre-preparation sheet; restricted diet invoice; daily sanitation record; and meal delivery records. Recipes are extended to the facility population requirements. Fills out the pre-preparation and inventory pull sheets before each meal. Carries out the orientation and training program for inmate workers. The sanitation and safety program is actively practiced in all areas of the department by all staff. With the direction of the Food Service Manager, good communication and human relation skills are demonstrated. Assists the manager in maintaining a high level of good client relations. Performs other duties as assigned. Job Requirements: Minimum Requirements High School Diploma or equivalent. Must be able to demonstrate the use and understanding of the facility's recipes, policies, and procedures. Must be able to communicate to all personnel the minimum production/service requirements of the job. One-year prior experience in successfully managing and/or quantity food production experience in commercial, military, or institutional setting will be helpful. Prior correctional food service training will be helpful but not mandatory. Ability to work with computers and the necessary software typically used by the department.

Our Winning Family Starts With You! At Olive Garden, family is not just something. Family is everything. Check out this short video to learn more ! Here are other reasons why you should Join Our Family today: Benefits at a Glance Safety & Sanitation Our first priority is our commitment to the safety of our guests and team members Daily health screenings and temperature checks Regular disinfection of guest and team member touch points Social distancing for guests and team members - spacing of guests areas as well as technology tools to support Protective equipment like masks and gloves provided and required Commitment to Quality of Life Regularly work no more than 50 hours per week Consistently enjoy one weekend off per month and 2 days off per week Vacation and Flex time (up to 3 weeks paid time off within 1 st year) Career Advancement Nearly 850 restaurants located across the U.S. and Canada 99% of General Managers and Directors of Operations promoted from within Weekly Pay with Strong Benefits That Matter Competitive base salary & achievable quarterly bonus eligibility Immediate eligibility for medical, dental and vision insurance Company-paid Short-Term Disability and Life Insurance Discounts at over 100,000 merchants (Cell phones, day care, clothes, etc.) Tuition reimbursement & Student Loans After one year of service: Company 401(k) with a match up to 120% on the first 6% of earnings Company-paid Retirement Plus Benefit of 1.5% of eligible salary Darden Employee Stock Purchase program at 15% discount Local Community Involvement Since 2003, donated more than 38 million pounds of food to local food banks Over $288 million raised for Leukemia research through our Pasta for Pennies program $16.5 million in grants to our team-members through our emergency assistance fund Our Restaurant Managers report to the General Manager and are accountable for taking initiative, being people-focused, and results-oriented. They are responsible for leading their teams in a busy, fast-paced environment with a passion for service, a strong desire to win, and an ability to build relationships. At Olive Garden, "We&re All Family Here!" and we take pride in our commitment to give our managers an increased degree of flexibility to help balance their busy lives while supporting their professional goals. Come Join Our Family today!

In general, the Line Cook assists in the daily production and/or cooking of all foods being served in any restaurant or food establishment in the casino, showroom or resort. Supervisory Responsibilities This individual acts as the lead cook under the Sous Chef. Education and/or Experience High school diploma or general education degree (GED) not required but strongly preferred. Production cooking experience with more than three years cooking experience in a medium to high volume restaurant required. Must possess exceptional knife skills and be familiar and proficient in the operation of all kitchen equipment. Must be proficient at sautéing, broiling, frying and preparing cold foods. Certificates, Licenses, Registrations Must have a valid Maricopa County Food Handlers card. Other Qualifications Must have good customer service, verbal and written communication skills. Must be a team player, have a positive attitude and present a well-groomed appearance. The candidate must have thorough knowledge of food preparation & sanitation requirements. Must have a keen attention to detail and the ability to work in a fast pace environment in a variety of hours. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat; toxic or caustic chemicals and risk of electrical shock. The noise level in the work environment is usually loud. •CB*

Assists the Bartender in providing the finest food, drink and customer service. Provides supportive and team oriented back-up work that ensures timely service from the bar. Supervisory Responsibilities This job has no supervisory responsibilities. Education and/or Experience High school diploma or general education degree (GED); must be, at least, 19 years old: previous F&B work related experience preferred. Certificates, Licenses, Registrations Must have a valid Maricopa County Food Handlers card. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, secondary smoke; extreme heat and extreme cold. The noise level in the work environment is usually loud. •CB*

Vi is recognized as a Great Place to Work and one of Glassdoor's 100 Best Companies to work for. Learn from the best and accelerate your Sous Chef career with Vi. What We Offer: Competitive pay Exceptional benefits Generous Paid Time Off - start accruing on day one 401k with company match Paid maternity and paternity benefits Award-winning training and development Tuition Reimbursement Luxury work environment Meaningful and rewarding work Sous Chef A rare and enviable opportunity exists for a highly accomplished professional to assist our Executive Chef in all areas of the kitchen. The selected candidate will have significant responsibility in supervising line cooks and kitchen attendants, ensuring a superior food offering. Requirements Qualified applicants are required to possess 5 years of high-end restaurant, club, hotel, or retirement community experience, with kitchen supervision and excellent training skills. Experience in advanced cooking: garde manger, baking, sauces, and all methods of preparations and presentations of hot and cold food is preferred. Prior experience using a Point of Sale (POS) system is preferred. Current state health and sanitation certification is required. Must possess a valid and current driver's license, where applicable. Current CPR and First Aid certifications are required or must be willing and able to become CPR and First Aid certified. High school diploma or G.E.D. equivalent is preferred. Culinary Arts degree is a plus. Additional requirements include: Knowledge of ordering procedure (produce, dairy, meat, fish, etc.) and food and labor cost controls. A strong process orientation and professionalism Effective communication and team-building skills Create your own story. Something inspiring is happening at Vi, a continuing care retirement community. There's real energy and enthusiasm, genuine warmth and approachability. And a deep sense of respect and family that's impossible to ignore--between our residents and our staff and, perhaps more importantly, between our team members. Part of a fulfilling career is not just doing work you love, but doing it alongside (and for) people you admire and grow to love. This is the Vi story. How will your story unfold? Bring life to your career. Equal Opportunity Employer--minorities/females/veterans/individuals with disabilities/sexual orientation/gender identity Key Tags: souf chef, senior living, healthcare, nursing home, hospice, assistant living Location Address 7501 E. Thompson Peak Parkway, Scottsdale, Arizona 85255

Do you possess strong leadership skills and enjoy managing people, processes and projects? Sodexo is seeking a Chef Manager at Bridgewater White Mountains, a continuing care retirement community in Lakeside, AZ . We are seeking, a highly motivated, and innovative General Manager / Chef Manager that will be responsible for the culinary department and dining departments The ideal candidate is a strong leader with prior experience in a fast paced healthcare, hospital and/or senior living setting. The successful candidate will: be responsible for the creation and development of innovative menus and recipe compliance; work with culinary staff and wait staff on customer service around special requests, allergens, and food interactions; ensure that all safety policies are in place and being followed and that all staff is wearing the correct PPE; control and ensure financial targets are achieved by consistently looking at ways of maximizing income, through efficient and effective purchasing, via nominated suppliers and creative merchandising; responsible for staff training on Safety and Food Safety practices. Is this opportunity right for you? We are looking for candidates who: have a culinary background; are able to manage multiple priorities; have commercial acumen and a good level of computer literacy; are enthusiastic, confident and warm; have a positive approach to tasks with a can-do attitude and impeccable attention to detail. Learn more about Deer Valley at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. "food service director" OR "executive chef" OR "dirctor of culinary" AND "senior living" OR "retirement community" OR "nursing home" OR "hospital" Responsible for the day to day execution of the menus & culinary deliverables. May be responsible for smaller units within a multi-location. Key Duties - Executes the culinary function. - Customer & Client satisfaction. - Handles administrative functions. Job Requirements: Basic Education Requirement - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Takes food and beverage orders, takes payment for the order, provides correct change and delivers the order to the patron. Assists in the daily production of foods related to the respective food outlet. Supervisory Responsibilities This job has no supervisory responsibilities. Education and/or Experience High school diploma or general education degree (GED) preferred; previous kitchen or food outlet experience required; related experience in a medium to high volume restaurant strongly preferred. Must be at least 21 years old to serve alcoholic beverages. Knowledge of Arizona State Liquor Laws - Title 4 required. Certificates, Licenses, Registrations Must possess a valid Maricopa County Food Handler's Card. Arizona Alcohol Awareness certification a plus. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is usually moderate to loud. •CB*

Responsible for assisting the Restaurant Chef or Chef de Cuisine for all kitchen functions ranging from inventory, and ordering of product, to food preparation and plate presentation. Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food. Provides assistance to the Restaurant Chef, Banquet Chef or Chef de Cuisine to ensure that all products needed for the daily menu are available. Works closely with the Executive stewards and Asst. Executive Stewards. Supervisory Responsibilities Directly supervises the Line Cook, the Pantry Cook and the Concession Attendant in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; assigning and directing work. Education and/or Experience HS/GED required; minimum five (5) years cooking experience in a high volume dining establishment with two (2) years in a supervisory role; and/or an equivalent combination of related experience and formal culinary education or training. Certificates, Licenses, Registrations Must possess a Maricopa County Food Handlers Card and ServSafe® Certification. Computer Skills Must be computer literate and have knowledge of Microsoft Office applications. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat; toxic or caustic chemicals and risk of electrical shock. The employee is frequently exposed to extreme cold and extreme heat. The noise level in the work environment is usually loud. •CB*

Assists the wait staff in cleaning and bussing tables. Supervisory Responsibilities This job has no supervisory responsibilities. Education and/or Experience Previous experience or training preferred. Certificates, Licenses, Registrations Must have a valid Maricopa County Food Handlers Card. Other Qualifications •Must be a team player, have a positive attitude and present a well-groomed appearance. •Must be able and willing to meet the physical demands of the job. •If classified as a fulltime employee, must be willing and able to work a flexible schedule including weekends, evenings and holidays. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. The employee must regularly lift and /or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and secondary smoke. The noise level in the work environment is usually loud. •CB*

In general, the Line Cook assists in the daily production and/or cooking of all foods being served in any restaurant or food establishment in the casino, showroom or resort. Supervisory Responsibilities This individual acts as the lead cook under the Sous Chef. Education and/or Experience High school diploma or general education degree (GED) not required but strongly preferred. Production cooking experience with more than three years cooking experience in a medium to high volume restaurant required. Must possess exceptional knife skills and be familiar and proficient in the operation of all kitchen equipment. Must be proficient at sautéing, broiling, frying and preparing cold foods. Certificates, Licenses, Registrations Must have a valid Maricopa County Food Handlers card. Other Qualifications Must have good customer service, verbal and written communication skills. Must be a team player, have a positive attitude and present a well-groomed appearance. The candidate must have thorough knowledge of food preparation & sanitation requirements. Must have a keen attention to detail and the ability to work in a fast pace environment in a variety of hours. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat; toxic or caustic chemicals and risk of electrical shock. The noise level in the work environment is usually loud. •CB*

In general, the Line Cook assists in the daily production and/or cooking of all foods being served in any restaurant or food establishment in the casino, showroom or resort. Supervisory Responsibilities This job has no supervisory responsibilities. Education and/or Experience High school diploma or general education degree (GED) not required but strongly preferred. Production cooking experience with two to three years cooking experience in a medium to high volume restaurant required. Must possess good knife skills and be proficient in the operation of basic kitchen equipment. Some knowledge of sautéing, broiling, frying and preparing cold foods required. Certificates, Licenses, Registrations Must have a valid Maricopa County Food Handlers card. Other Qualifications Must have good customer service, verbal and written communication skills. Must be a team player, have a positive attitude and present a well-groomed appearance. The candidate must have thorough knowledge of food preparation & sanitation requirements. Must have a keen attention to detail and the ability to work in a fast pace environment in a variety of hours. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat; toxic or caustic chemicals and risk of electrical shock. The noise level in the work environment. •CB*

Responsible for assisting the Restaurant Chef or Chef de Cuisine for all kitchen functions ranging from inventory, and ordering of product, to food preparation and plate presentation. Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food. Provides assistance to the Restaurant Chef, Banquet Chef or Chef de Cuisine to ensure that all products needed for the daily menu are available. Works closely with the Executive stewards and Asst. Executive Stewards. Supervisory Responsibilities Directly supervises the Line Cook, the Pantry Cook and the Concession Attendant in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; assigning and directing work. Education and/or Experience HS/GED required; minimum five (5) years cooking experience in a high volume dining establishment with two (2) years in a supervisory role; and/or an equivalent combination of related experience and formal culinary education or training. Certificates, Licenses, Registrations Must possess a Maricopa County Food Handlers Card and ServSafe® Certification. Computer Skills Must be computer literate and have knowledge of Microsoft Office applications. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat; toxic or caustic chemicals and risk of electrical shock. The employee is frequently exposed to extreme cold and extreme heat. The noise level in the work environment is usually loud. •CB*

Responsible for ensuring fast, friendly, and courteous service to every customer. Serves as a working Supervisor who runs the service delivery of food and beverage during a scheduled shift. Supervisory Responsibilities Directly supervises the Dining Room Host, Busser, Lead F&B Server, F&B Server, Room Service Operator, Room Service Server and Mini Bar Attendant in a specific restaurant outlet. Education and/or Experience High school diploma or general education degree (GED) required; one to three years supervisory experience in a hospitality environment; or equivalent combination of education and experience. Must have knowledge of basic restaurant cashiering procedures, tray service and beverage ingredients. POS experience strongly preferred. Knowledge of Arizona State Liquor Laws - Title 4 and/or Arizona Alcohol Awareness certification a plus. Certificates, Licenses, Registrations Must possess a Maricopa County Food Handlers Card. Computer Skills Must be computer literate and have knowledge of Microsoft Office applications. Experience using InfoGenesis preferred. Other Qualifications Must have excellent customer service and communication skills. Must be able to get along with co-workers and be a team player. Must present a cheerful and friendly personality and a well-groomed appearance at all times. Must be able to work at a fast pace and in stressful situations. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and /or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and secondary smoke. The noise level in the work environment is usually moderate to loud. •CB*

In general, the Line Cook assists in the daily production and/or cooking of all foods being served in any restaurant or food establishment in the casino, showroom or resort. Supervisory Responsibilities This individual acts as the lead cook under the Sous Chef. Education and/or Experience High school diploma or general education degree (GED) not required but strongly preferred. Production cooking experience with more than three years cooking experience in a medium to high volume restaurant required. Must possess exceptional knife skills and be familiar and proficient in the operation of all kitchen equipment. Must be proficient at sautéing, broiling, frying and preparing cold foods. Certificates, Licenses, Registrations Must have a valid Maricopa County Food Handlers card. Other Qualifications Must have good customer service, verbal and written communication skills. Must be a team player, have a positive attitude and present a well-groomed appearance. The candidate must have thorough knowledge of food preparation & sanitation requirements. Must have a keen attention to detail and the ability to work in a fast pace environment in a variety of hours. Language Skills Must be able to read, write, speak and understand English. Physical Demands While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat; toxic or caustic chemicals and risk of electrical shock. The noise level in the work environment is usually loud. •CB*

Come join the Levy team at Phoenix Arena - Season opens late December! We are proud to be the Food & Beverage provider for this state-of-the-art complex that's home to some of the nation's top professional sports teams, including the Phoenix Suns, Phoenix Mercury and Arizona Rattlers. We are hiring experienced, dedicated individuals to provide the highest level of service for our new premium areas, bars and suites. NOW HIRING Club Server We are the face and name of Levy, providing the most premium food and beverage experiences that Levy has to offer, and demonstrating Levy's value as a restauranteur and distributor in the sports and entertainment industry. General Responsibilities: To proficiently and courteously take food and drink orders in the Clubs. Specific Duties: (Other duties may be assigned) 15% Pre-Event Assist with setting up the club to include table settings, salt/pepper and condiments. Ensure stations are stocked with dishware, napkins, straws and any other necessary items. Perform opening side work as assigned by Management. Study and ensure working knowledge of all specials and/or chef table offerings. 60% During Event Greet guests within 2 minutes of being seated in a warm, friendly and up-beat manner. Fulfill orders in the order received, walking them quickly to the guests location. Present specials, take beverage order and suggest appetizers. Ensure only guests of legal age are served alcoholic beverages. Verify order with the guest to ensure accuracy. Enter all orders into Micros. (beverage and food) Utilizing a cocktail tray deliver the properly garnished beverage within 4 minutes. Ensure appetizers are delivered within 10 minutes of ordering. Check back with guest often to obtain additional beverage orders and/or desert Items. Verify and deliver the final check in a clean check-presenter with the proper inserts And a pen. Close out the check in MICROS and return the final receipt to the guest promptly. Monitor and buss all tables throughout the shift. Remove plates, silverware and empty drink glasses as soon as they are done. Reset all tables promptly for the next guest. 20% Post Event Complete closing side-work as assigned by Manager/Supervisor. Assist others in completing their side work as necessary. Organize all financial checks and prepare server reconciliation. Checkout with Manager/Supervisor. Enter all tips in the timeclock. 5% Miscellaneous duties as assigned. Job Knowledge, Skill and Ability: Language Skills: Ability to speak effectively before groups of guests or team members. Ability to write routine reports and correspondence. Ability to read and interpret documents such as safety rules, operating and procedure manuals. Math Skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area and volume. Reasoning Ability: Ability to apply common sense understanding to carry out instruction furnished in written, oral or diagram form. Ability to comprehend and follow sanitation guidelines. Physical Demands: Individual must be able to stoop, kneel, crouch, crawl reach with hands and arms, taste and smell. Must be able to walk, stand, talk hear and use hands to handle or feel for the entire shift. The individual must be able to lift up to 40 pounds. Vision capabilities are as follows: close up. No one else in this business thinks quite like we do. By seamlessly blending our sense of family, genuine passion and unique mindset as restaurateurs, we continue to set ourselves apart for our guests and from our competitors, and create an amazing home for all of our hardworking, fun-spirited team members countrywide. The reason we have so many amazing people is best summed up by founder Larry Levy, 'If you find a job you enjoy, you'll never work another day in your life.' Job Requirements: Please apply online today. Qualified candidates will be contacted for an interview. Must maintain unexpired Food Handler Certification. A minimum of 1 year related experience or training. Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. **Positions are Part-Time/Seasonal, unless otherwise stated ~ Open availability, most positions require evening, weekend and holiday hours ~ Background Check Required