El Pollo Loco jobs - 896 jobs

The Director of Risk will own the company's risk management program and strategy and the company's asset protection program across all corporate restaurant locations as well as the company's corporate headquarters. This person will oversee general liability insurance and workers' compensation claims and loss prevention end-to-end, develop close relationships with vendors and insurance carriers, identify loss and safety trends, partner closely with Operations and Human Resources to build trainings and practical protocols to reduce incidents, protect people and property, and control total cost of risk. CORE DUTIES AND RESPONSIBILITIES: Program governance and reporting Assist in developing the Core Crisis Team protocols and chairs the restaurant safety hotline. Publish dashboards and KPIs: frequency/severity, lag time to report, claim cycle time, open reserves, mod rate, claim and incident costs, and cost per restaurant. Maintain compliance with internal policies and required postings/processes; support audits and regulatory inquiries. Build annual risk plan; prioritize initiatives by ROI and operational lift. Claims and insurance management Lead all property, general liability, crime, and other insured claims from notice through closure. Partner with brokers, carriers, TPAs, defense counsel, and adjusters. Build claim intake, investigation, documentation, and escalation standards; train field teams to use them. Track reserves, settlements, recoveries, and subrogation; drive timely, well-supported claim outcomes. Support annual policy renewals: exposure data, loss runs, underwriting narratives, broker and carrier relationship management, and program recommendations. Workers' compensation and injury management Own the workers' comp program: reporting, investigations, return-to-work, accommodations, and claim resolution. Partner with HR and Operations to improve injury reporting speed, medical management, and modified duty plans. Audit clinic/occupational provider performance and TPA handling; correct gaps and reduce friction for employees. Safety trends, protocols, and training Analyze incident data to identify patterns (slips/trips/falls, cuts, burns, violence, fleet, ergonomic, etc.) and produce actionable data reports for operations and human resources teams. Develop restaurant-ready safety protocols, checklists, and SOPs; align with Ops execution and labor practices. Build and run training programs for managers and crews; measure completion, field adoption, and impact. Lead root-cause reviews for serious incidents; drive corrective action plans and verify closeout. Asset protection and loss prevention Run loss prevention strategy: cash handling, theft, fraud, robbery deterrence, access controls, and CCTV standards. Partner with IT/Security and Ops on alarm monitoring, key control, safe standards, and incident response. Support operations team in deign and delivery of workplace violence and de-escalation training programs Support investigations of internal/external theft, fraud, and misconduct; maintain chain-of-custody and documentation. Other tasks as needed. QUALIFICATIONS - EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required. Education/Work Experience: Certification(s) such as ARM, CPCU, CIRM, ASP/CSP, or similar and multi-site retail or restaurant experience strongly preferred. Franchise system experience and familiarity with franchisor/franchisee risk boundaries strongly preferred. Ten+ years of experience in risk management, claims, safety, and/or asset protection, and demonstrated experience delivering results in performing the core duties and responsibilities described above. Bachelor's degree in related filed strongly preferred. License/Certifications: Valid Driver's License Required Knowledge, Skills, and Abilities: Exceptional communication and presentation skills. Deep understanding of both the franchisee business model and QSR/Restaurant Industry. Train-the-trainer experience, coaching and willingness to develop others. Strong leadership skills and the ability to motivate and guide restaurant teams. Confidence in execution of strategic initiatives. Must be decisive and able to make fact-based decisions. Strong analytical and problem-solving mindset and skills; meticulous attention to detail Ability to effectively communicate with internal and external business partners. Ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines. High level of proficiency with technology including Microsoft Office Suite applications, customized database applications, and internet research tools. Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure. Ability to exercise independent judgment on matters of significance to the company. Ability to report to the Support Center as required for cross-collaborative work with business partners and other corporate functions. Must be willing and able to travel to restaurant sites as needed by car or airplane.

Executive Overview: The Path to Ownership The Chick-fil-A Leadership Accelerator is a premier residency designed specifically for high-potential college graduates and emerging leaders who aspire to become a Chick-fil-A Franchisee (Owner/Operator). Becoming a Chick-fil-A Operator is one of the most competitive entrepreneurial opportunities in the business sector. Our commitment is to provide you with the the operational, financial, and relational wisdom required to lead a multi-million dollar business. You will work directly with our local Operator and senior Executive Team to master the Chick-fil-A model from the ground up. The Developmental Journey The residency is structured as a progression, moving from tactical mastery to strategic influence. Areas of focus include: * Operational Excellence: Mastering the "Winning Hearts Every Day" strategy. * Financial Stewardship: P&L management, labor optimization, and food cost gaps. * Talent Coaching: Recruitment, "Selecting Top Talent," and developing a high-performance culture. * Strategic Growth: Leveraging customer data, marketing platforms, and LEAN methodology to scale results. * Compliance & Risk: Deep dives into HR, California labor law, and safety protocols. What We Look For (The Candidate Profile) We are seeking "Level 5 Leaders" who possess a rare blend of Humility and Professional Drive. * Growth Mindset: You view feedback as a gift and obstacles as opportunities. * Mission Alignment: You embody our C.A.R.E. values of Consistency, Accountability, Resiliency, and Empowerment. * Servant Leadership: You aren't afraid to get your hands dirty on the front lines while maintaining a strategic bird's-eye view. * Emotional Intelligence: You demonstrate high discernment and the ability to navigate complex interpersonal dynamics. Requirements to Apply * Academic Foundation: A completed Bachelor's degree (preferred) or 3+ years of significant management experience. * Full Availability: 40+ hours per week, including Saturdays. * Entrepreneurial Spirit: A clear desire to pursue Chick-fil-A ownership or high-level organizational leadership. * Integrity: A track record of making ethical decisions under pressure. * Mobility: A driver's license and reliable transportation. The "Accelerator" Advantage (Benefits) * Direct Mentorship: Weekly 1v1 sessions with the Operator to review goals and performance. * Competitive Compensation: A sliding scale that grows as your level of responsibility increases. * Educational Resources: Access to the Leadwell Leadership Library and our Leadership Reading Exchange. * The Operator Pipeline: Assistance and endorsement for those applying to Chick-fil-A Inc.'s Corporate Leadership Development Program (LDP). * Holistic Wellness: Health, Dental, and Vision insurance, 401(k) matching, and tuition reimbursement. Our Shared Commitment Throughout this accelerator, you will be challenged. We use the Five Dysfunctions of a Team framework to build trust, engage in healthy conflict, and drive collective results. If you are looking for a "job," this isn't it. If you are looking for a vocation that prepares you to lead an organization at the highest level, we are excited to hear your story. Working at a Chick-fil-A Centre City Drive Thru in Escondido is more than a job - it's an opportunity for teamwork and leadership development in a positive, people-focused environment. Scroll down to apply :)

Job Description We're looking for our next great Front of House Team Members! As a FOH Team Member, you will welcome & greet guests, take and prepare customer orders in either the front counter or drive-thru, maintain cleanliness in the counter and dining room, observe health and sanitation guidelines, and ensure each guest leaves with a smile! We are looking for friendly, enthusiastic people who enjoy serving customers. We will teach you everything else you need to know! Successful Team Members will conduct themselves in a positive attitude and truthful character demonstrating 2nd mile service to every guest who visits our restaurant. At Chick-fil-A, the team member role is more than just a job, it's an opportunity. Team members gain life experience that goes far beyond just serving a great product in a friendly and fun environment. We are looking for team members with either day or night-time availability. Team members must be available on various weekdays and on both Fridays and Saturdays. We are looking for hard-working, team-oriented, friendly, and honest people. Perks of being a Chick-fil-A Team Member include flexible hours, competitive pay, and a positive atmosphere. Must be: · Hard worker · Focused · Team player · Passionate · Take Initiative · Able to multi-task · Have reliable transportation · Must be 16 years of age or older Availability: All shifts available, part-time and full-time positions We offer: · Sundays off · Competitive wages · Free Meals · Fun team environment · Flexible schedules · Health Insurance benefits (certain restrictions apply) · 401K benefits (certain restrictions apply)

Job DescriptionDescription: Responsible and accountable for supervising and supporting a productive and profitable restaurant, including Guest satisfaction, food quality and portioning, and Team Member efficiency, safety and security. Is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 10. Requirements:

The Brand Product Marketing Manager is a strategic leader responsible for marketing innovation and activation strategy, by working cross-functionally to drive, influence, lead and consult through marketing initiatives and the 4D Process (Discover, Dream, Design, Deliver). ESSENTIAL DUTIES AND RESPONSIBILITIES: Develop and execute marketing calendar to achieve sales and transaction goals around new product innovation Implement brand strategy, build distinctive creative briefs, and new product innovation to establish a 1-2-year pipeline of consumer-driven ideas. Responsible for delivering new brand insights and innovations for products/offers using the 4D process, from concept to launch. Unlock growth opportunities into new category entry points resulting in increased sales, positive brand awareness, and consumer sentiment. Develop go-to-market plans for new products, promotions, and other calendar initiatives including strategy and naming. Lead communication strategy for new products in assigned area, including with operations and franchise partners, as well as in the media. Promote new products/offers to key stakeholder groups, including franchisees, department leaders and franchise business directors. Partner with internal creative team to execute merchandising initiatives and other brand activation initiatives. Partner with the Sr. Director, Marketing and Director, Business Insights & Customer Service to project program results, determine coupon discounts, identify success criteria/opportunities, and conceive new program concepts, providing data-based analysis and strategic recommendations. Develop and implement marketing strategies for new projects, menu changes, special menus, remodels, and rebranding campaigns. Other activities, duties or responsibilities that are assigned by your supervisor. QUALIFICATIONS - EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job with or without reasonable accommodations. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required. Education/Work Experience: Bachelor's degree required; business degree preferred. Master's degree in business preferred. A minimum of five or more years of marketing, traditional and non-traditional brand management, or strategy planning experience. QSR or related industry experience is a plus. Demonstrated record of driving successful, high-impact brand strategies, understanding consumer behavior and market trends leading to impactful marketing initiatives. License/Certifications: Possess and maintain a valid driver's license. Knowledge, Skills, and Abilities: Demonstrated experience leading all aspects of product marketing from concept to launch. Experience successfully launching new products that drive transactions, topline sales and brand awareness across all multiple channels Big thinker with ability to develop and execute complex strategies with excellent attention to detail Strong project management skills with ability to develop timelines, manage multiple and varied projects, prioritize competing, time sensitive requests and lead cross-functional teams Ability to develop impactful innovation and marketing briefs that inspire culinary and creative partners Strong communication skills and ability to effectively communicate with and influence internal and external business partners. Self-starter with ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines. High level of proficiency with technology including Microsoft Office Suite applications, customized database applications, and internet research tools. Ability to work at the Support Center consistent with the hybrid work policy.

The Manager of Software Development is a player/coach responsible for leading, developing, and mentoring the company's software engineering team while also contributing hands-on to coding, solution design, integrations, and troubleshooting. This role oversees internal application development, enterprise integrations, API services, and modernization efforts across multiple platforms, including Java-based systems, JavaScript web applications, SQL databases, and enterprise integrations that support restaurant operations and Support Center functions. This leader ensures high-quality, secure, and well-documented software delivery by establishing engineering standards, coordinating closely with the Technical QA & Documentation Manager, and serving as the final gatekeeper for production deployments. The Manager partners with cross-functional teams-including POS, Data & Analytics, Infrastructure, HR, and Marketing-to deliver scalable, reliable, and business-driven solutions aligned with organizational priorities. ESSENTIAL DUTIES AND RESPONSIBILITIES: Leads and manages a hybrid software development team including SQL data analysts, Java/.NET developers, web developers, and long-term contractors. Functions as a hands-on "player/coach," contributing directly to coding, integrations, API development, and system architecture. Oversees the full software development lifecycle (requirements, design, development, code review, documentation, and deployment). Establishes and enforces coding standards, secure development practices, version control norms, and documentation guidelines. Develops and maintains applications and integrations supporting Oracle Simphony POS, Oracle Fusion (upcoming), DayForce HRIS, Olo, Snowflake/Chabi, and CloverDX ETL workflows. Coordinates with the Technical QA & Documentation Manager to ensure test plans, documentation, and acceptance criteria are complete prior to deployment. Serves as the final approver for production releases, ensuring compliance with PCI/SOX standards and validated rollback procedures. Collaborates with Restaurant Systems, Infrastructure, Data & Analytics, Finance, HR, Marketing, and Operations to deliver reliable, scalable solutions. Supports data workflows, APIs, and system-to-system integrations with emphasis on performance, logging, and monitoring. Troubleshoots complex issues, assists with root-cause analysis, and implements preventative measures to strengthen system stability. Evaluates new technologies, vendor tools, and modernization opportunities. Manages team capacity, sprint planning, backlog prioritization, and delivery timelines. Provides coaching, mentorship, and performance feedback to developers and analysts. Creates and maintains technical documentation, including diagrams, integration specifications, release notes, and support references. Other duties as assigned by supervisor. QUALIFICATIONS - EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required. Education/Work Experience: Bachelor's degree preferred in Computer Science, Information Systems, Engineering, or related field. 6-10 years of software development experience. At least 3 years in a leadership role (Engineering Manager, Lead Developer, or similar). Strong experience with Java, JavaScript, and SQL development. Experience with enterprise integrations, APIs, and multi-system data workflows. License/Certifications: Java, AWS, or Microsoft development certifications. Scrum/Agile certifications (ScrumMaster, PMI-ACP). Secure coding or compliance-related certifications (e.g., PCI/SOX). Knowledge, Skills, and Abilities: Strong technical expertise with Java, JavaScript frameworks, SQL databases, and modern API design. Experience integrating with systems such as Simphony POS, DayForce, Oracle Fusion, Olo, Snowflake, and SSO platforms like OneLogin. Familiarity with ETL tools (CloverDX) and cloud data platforms (Snowflake). Strong understanding of source control (Git), CI/CD pipelines, branching strategies, and automated deployments. Ability to manage multiple concurrent projects, priorities, and deadlines. Excellent problem-solving skills and ability to guide teams through complex technical challenges. Strong communication skills for coordination across both technical and non-technical teams. Ability to enforce documentation, development standards, and release governance in partnership with QA & Documentation. Ability to work onsite at the Support Center consistent with the hybrid work policy.

Take pride in preparing and grilling the “perfect pollo” that put us on the map. Our chicken is our pride and joy that has been served for over 30 years. Must follow company and local health department food handling procedures. Must comply with company safety protocols. Inspect chicken quality through the entire preparation and cook process. Product receiving, rotation, marinating and grilling. Follows chicken projections through the shift to maintain proper levels of cooked chicken products. Receives chicken orders, cooks and packages chicken that meets quality standards. Cleans and sanitizes the entire workstation including but not limited to equipment, tools, storage area. Assists in training new cooks. Regularly assists peers including but not limited to hot prep, expediter and burrito assembly personal. Periodically performs additional duties assigned by the supervisor. Physical Requirements: Cook must have the ability to stand and walk for long durations. Cook must have the ability to repeatedly use hands to reach/handle/feel/grasp objects. Ability to occasionally stoop/kneel/crouch/crawl and may lift objects up to 40lbs. Ability to move up to 50lbs with assistance is required. Must be able to work under heavy stress/pressure during peak periods. Exposure to heat, steam, smoke, cold. Qualification Standards: CA Food handler certificate is required. Must be at least 18 years of age or older. No experience is required, but restaurant cooking experience is preferred No education is required, high school diploma and equivalent is preferred. Must be able to observe products and use best judgement prior to presenting products to the guests to ensure a high level of food quality is maintained. Kitchen, time-management, and customer service skills are preferred. Benefits Flexible schedule Referral program Employee discount

Job DescriptionDescription: Prepare and keep all food products fresh and at proper temperature, according to Rubio's guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 1/2 Cook is seen as ‘the leader in the kitchen.' S/he is supportive of the Management team and leads the Back-of-House Team by example and with integrity. Is personally accountable for following the C.O.R.E. 10. Essential Job Duties Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed. Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds. Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio's service time standards. Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio's Dress Code standards. Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Uses and completes training packets with all new Back-of-House Team Members. Leads new product roll-out training with all Back-of-House Team Members. Non-Essential Job Duties Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred. Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Bi-lingual Spanish a plus. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5'6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

The Hospitality Director for is responsible for: · Delivering a “REMARK” able experience for all FOH guests who dine in or who carryout · Ensuring all FOH procedures align to meet Chick-fil-A's Service Requirements · Coaching the behaviors of all FOH Team Members and leaders. Those behaviors include: Living out our Core Values: To make a difference in the lives of team members, our guest, and the community. Hustling, working with a sense of urgency, going all out to create surprisingly fast Speed of Service Ensuring all Team Members are Attentive & Courteous: enthusiastically fulfilling the CORE 4 Execution of systems and vigilant attention to the organization and appearance of the FOH area that ensures a refreshingly clean environment · Executing a Hospitality Plan for the FOH that includes: A clearly defined order taking and meal delivery process (leveraging upstream order taking) Creating a culture where the required 2nd Mile Service Behaviors are enacted · Maintaining a work environment that ensures and promotes food safety · Coaching the behaviors of all Team Members and all members of leadership in the Front of the House around Cash Management. Those behaviors include: Enforcing Cash & Coupon Accountability Policy Assigning one cashier per register Ensuring that no one counts their own drawer Treat Discounts & Giveaways (coupons/receipts like cash) - count them Using swipe cards (not Leader override codes) · Evaluating Performance of Labor Cost along the Executive Director(s) of Operations Reviewing the schedule before it gets posted Looking at Time Punch Variance Report (Actual vs. Scheduled Hours) Review Labor Report for opportunity to improve productivity · Monitoring behaviors on FOH that impact Food Cost. Those behaviors include: Consistent recalibration around condiment verbiage Consistent recalibration around dessert training · Being certified in the Chick-fil-A Catering module to effectively and accurately ensure the timely preparation of all catering orders · Coaching, evaluating, and providing accountability for all FOH Team Members · Aligning daily practices of the FOH area with the Vision and goals of the organization A job at Chick-fil-A is more than just a job. It's a stepping-stone to a successful future in the world of business. Here are some of the great benefits of working at Chick-fil-A: Flexible Hours - You probably have commitments to your family, friends, school or sports teams. We will try to arrange your work schedule around them. Closed Sundays - All Chick-fil-A restaurants are closed on Sundays so you can have a day off to spend with family and friends. Work Directly With A Chick-fil-A Operator - The Operator is an independent business person, responsible for the operation of the restaurant, who invests time in his or her employees, teaching them important business skills for the future. Competitive Pay - Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills. It's a Great Place to Work - At Chick-fil-A, our Operators consider their team members to be more than just employees, they are a highly valued part of each Chick-fil-A restaurant. Our high retention rate is proof that team members really enjoy working at Chick-fil-A. Scholarship Opportunities Free Food 401K Health Insurance Paid Time off *Benefit eligibility grows with tenure.

The Franchise Business Consultant is responsible for overseeing the performance and growth of EPL's Franchise Organizations. This person builds strong business relationships and works closely with franchisees to ensure they adhere to the brand's standards, implementing operational strategies, and providing support to help franchisees achieve their business goals. The Franchise Business Consultant also works closely with new franchisees opening new restaurants. This person also serves as a liaison between the franchisor and franchisees, ensuring effective communication, alignment of objectives, and compliance. ESSENTIAL DUTIES AND RESPONSIBILITIES: Serves as key business partner to the franchisee as the primary point of contact providing ongoing support, guidance, and training to help franchisees operate their businesses effectively. Serves as main point of contact between EPL and assigned franchisees, addressing concerns, leading conflict resolution efforts, communicating brand updates, policies, and initiatives, and ensuring satisfaction. Conducts analysis on market trends, the competition, and customer feedback to report on assigned franchisee performance, issues, and opportunities. Provides guidance on EPL operational best practices, product knowledge, and customer service. Assists in conducting DMA meetings and regional meetings partnering with EPL departments to communicate EPL initiatives, franchise performance, industry news and trends. Collaborates with assigned franchisee group to develop and execute business growth strategies. Conducts Annual Business Reviews and Quarterly Business Reviews to assess performance and align on priority areas and future goals. Champions brand initiatives and new product modules to ensure 100% execution among the assigned franchise group. Works with new franchise groups to assist in new restaurant openings. Ensures assigned franchisee group(s) adhere to EPL's brand standards (i.e., branding, marketing, customer service, and operations procedures) and franchise agreement. Conducts regular audits to ensure consistency and quality across the franchise network. Partners with Corporate Training Department to help coordinate training programs for new and existing franchisees. Partners with Corporate Marketing Department to assist franchisees with identifying local marketing initiatives. Partners with Corporate Development Department team to achieve results in new unit store growth, new store openings and remodels. Other activities, duties or responsibilities that are assigned by your supervisor or may arise from time to time. QUALIFICATIONS - EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required. Education/Work Experience: Bachelor's degree in business, marketing, or a related field. Five+ years of experience in franchise management, business development, or a related role. License/Certifications: Valid Driver's License Required Knowledge, Skills, and Abilities: Exceptional communication and presentation skills. Deep understanding of both the franchisee business model and QSR/Restaurant Industry. Train-the-trainer experience, coaching and willingness to develop others. Strong leadership skills and the ability to motivate and guide franchisees. Confidence in execution of strategic initiatives. Must be decisive and able to make fact-based decisions. Strong analytical and problem-solving mindset and skills; meticulous attention to detail Ability to effectively communicate with internal and external business partners. Ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines. Ability to read, write, and interpret complex reports, documents, and correspondence. High level of proficiency with technology including Microsoft Office Suite applications, customized database applications, and internet research tools. Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure. Ability to exercise independent judgment on matters of significance to the company. Ability to work weekends and extended work schedules as needed. Ability to report to the Support Center as required for cross-collaborative work with business partners and other corporate functions. Must be willing and able to travel locally within Southern California and to out-of-state restaurant/franchisee locations, as needed by car or airplane.

A LOCALLY OWNED AND OPERATED FAMILY COMPANY. Operating El Pollo Loco Inc. restaurants in California, Colorado, and Utah. Leemar United Group is commited to delivering best in-class experience to its customers and employees. Job Description SIGNING BONUS!!!! We are specifically looking for District Manager to relocate to Utah with a very generous relocation package. Have you ever envisioned leading a team to success or dare to help manage a multimillion-dollar business? Well here's your opportunity to live the dream! Put your team-building skills to the test and bring us your passion, energy and strong customer service skills. We'll provide you with an awesome training program, great mentors and an exceptional team that will help you launch your career. The rest is up to you! Company & Culture For over 35 years El Pollo Loco continues to dominate the market in delivering the citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angels, and today we are over 450 restaurants strong and still growing! From our products to our people, we're truly amazing! Job Summary Manages, coaches, recognizes performance, directs activities, and establishes priorities for General Manager, Assistant Managers, Shift Leaders, and Crew members for efficient and effective restaurant operations Measuring, creating and ensuring exceptional guest experiences Coordinating and implementing new product introductions and procedures in the restaurants Ensuring execution and compliance with all security, food safety, qualifty, and cleaniliness standards Maintaining cost controls and meeting the sales/profit goals Administering all in-restaurant records and procedures including payroll, inventories, security and employee personnel files Leading restaurant management teams in recruitment, selection, hiring, retention, employee relations and corrective actions Ensuring a respectful and diverse workplace exists in the restaurants Job Detail Work Hours: Full-Time schedule, and may work any shift including opening, mid-day, and closing. The great news is that our restaurants are not open 24 hour! Career Advancement/Career Plan: We award drive and great performance with expanding your area, with greater incentives to go with it or you may even have the opportunity to advance to Operations Director. Work Attire: Business Casual Attire is a must and nonslip shoes are required Requirements: Experience: District Managers with 2 or more years of experience is highly desired. If no District Manager Experience, Must be an EPL General Manager or have the equivalent of 5 or more years of management experience, preferably in a restaurant environment. Familiarity with Point-Of-Sale systems is desired. Education: High School diploma or equivalent (GED) is preferred and college education desired. Communication: Excellent written and verbal English communication skills is preferred (second language is a plus). Ability to speak efficiently with external customers is required. Competencies: Basic math, computer skills, and strong interpersonal and conflict resolution skills. Driving/Vehicle: Must be at least 18 years old and possess a valid driver's license and a reliable vehicle that may be used for company business. Food Handler Card: Must have a ServSafe Certificate at the time of hire or obtain a ServSafe Certificate and pass the EPL Food Safety Audit (FSA) class upon hire, where applicable . Physical Demands: A District Manager regularly stands, talks, hears, uses close and distant vision, tastes, or smell, and repetitively uses their hands to reach/handle/feel/grasp objects. The position occasionally stoops/kneels/crouches/crawls and may be required to lift objects up to 40lbs. Benefits/Perks: What's in it for you! We offer eligible Employees the following Benefits/Perks: Medical + Dental + Vision Insurance Basic Life and AD&D/Long Term Disability Meal Discounts Ticket Discounts Bonuses A Consumer Report may be procured for employment purposes on behalf of Leemar United Group | Franchisee of El Pollo Loco and Farmer Boys. A consumer report or investigative consumer report including information about your character, general reputation, personal characteristics, or mode of living may be obtained. These reports may contain information regarding your credit history, criminal history, social security number verification, motor vehicle records ("driving records"), verification of your education or employment history, or other background checks. Credit history will only be requested where such information is substantially related to the duties and responsibilities of the position for which you are applying. According to the Fair Credit Reporting Act, you have the right upon written request made within a reasonable time to; ask whether you are subject of a consumer report, request disclosure of the nature and scope of an investigative consumer report if one was obtained; and request a copy of your report. Please be advised that the nature and scope of the most common forms of investigative consumer reports are employment verifications and/or reference checks. These searches will be conducted by ProScreening, LLC, 6361 W. 13400 S., Suite 100, Herriman, UT 84096, Phone: ************, Fax: ************, **************************** The scope of this disclosure is all-encompassing, allowing the Company to obtain from any outside organization all manner of consumer reports throughout the course of your employment to the extent permitted by law.

Job DescriptionDescription: As a Guest Service Associate, you'll interact with guests and support daily restaurant operations by taking orders, serving food, maintaining cleanliness, and restocking supplies to ensure a welcoming and efficient environment. Key Responsibilities Greet guests with a friendly attitude and assist with food orders Maintain knowledge of the menu and answer guest questions Keep the dining area, patio, and restrooms clean and well-stocked Follow proper food safety, hygiene, and cash handling procedures Assist with restocking and cleaning tasks as needed Support new team member training and follow company policies Qualifications Restaurant or retail experience preferred Strong communication and basic math skills Must be able to lift up to 30 lbs and stand for extended periods Flexible availability, including nights, weekends, and holidays Reliable transportation required Work Environment Fast-paced restaurant setting with indoor and outdoor duties. Exposure to kitchen equipment, cleaning supplies, and varying temperatures. Must be able to work closely with a team and handle multiple tasks efficiently. Requirements:

Food Preparation/Dishwasher Prepare all the delicious side dishes that accompany our chicken, assist in maintaining the kitchen clean and organized. Responsibilities/Duties: Follows company food handling and safety procedures. Follows projections through the shift to maintain proper food product levels at expected quality. Follows cold and hot preparation recipes according to standards, and inspects all ingredients. Maintains dishes clean throughout the shift following manual warewashing standards. Provides support to peers such as restocking packed products in coolers for cashiers, packaging cold prepped items, and other tasks assigned. Maintains a clean and sanitized work area, including equipment, tools and storage areas. Assists in training new Food Preparation personnel. Performs additional duties as assigned by the supervisor. Physical Requirements: Ability to move 50lbs, with assistance is required Ability to lift, pull, toss 40lbs trash bags Must have a high level of mobility/flexibility Ability to reach, bend, stoop, scrub, lift and wipe. Exposure to heat, cold, smoke and odor. Ability to stand and walk for long periods of time. Must be able to work under stress/pressure during peak periods. Qualification Standards: CA Food Handler Certificate is required Must be 18 years of age or older Must be able to read company recipes cards in either English or Spanish Must have a basic understanding of how to follow a recipe. Benefits Flexible schedule Referral program Employee discount

Job DescriptionDescription: Responsible and accountable for restaurant operations, assisting the General Manager, by supporting a productive and profitable restaurant, including Team Member development and documentation, financial responsibility, safety, security and Guest relations. Leads by example and is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) in holding Team Members accountable for the C.O.R.E 10. Essential Job Duties Assists in controlling the Profit & Loss (P&L) Statement, ensuring each individual restaurant meets or beats its' goals according to the budget. Manages the budget against projections on a daily basis. Frequently assists in analyzing financial results, making necessary adjustments according to each restaurant's individual operational needs. Familiarizes and understands the local trade area and Guest-base trends, and participates in community organizations to build the business. Utilizes all Company resources to maximize profit and restaurant contribution to the Company's results. Assists in managing vendor efficiency and quality standards. Interacts with Guests, resolves complaints, and ensures exceptional Guest service from all Team Members through teaching and coaching. Deploys Team Members to appropriate positions, using independent thinking and judgment, as dictated by each individual restaurant's performance and sales. Oversees and manages critical processes for efficiency improvement. Spends time in the dining room observing the business and interacting with Guests. Creates a fun and enjoyable atmosphere. Utilizes judgment and experience to effectively and professionally resolve Guest complaints. Interviews, hires, evaluates, promotes and terminates Team Members and completes related documents, forms and paperwork. Directs, oversees and prepares the weekly Team Member schedule. Controls proper staffing levels as dictated by sales. Directs and coaches Team Members in the adherence of Company policies, procedures, and practices. Communicates operational information to all Team Members and management. Trains Team Members on how to use restaurant operational checklists. Manages Team Member performance including setup, food preparation and cleaning before opening, during the shift and at closing. Works with the General Manager in ensuring the goals and vision for the restaurant and the Company are executed. Communicates, evaluates and documents Team Members' performance as assigned, including the preparation and presentation of performance reviews, pay administration, and disciplinary action, including terminations. Makes recommendations to the General Manager regarding the needs and requirements of Team Members. Controls and manages Team Member turnover by ensuring Team Member satisfaction. Delegates duties according to each individual's strengths and weaknesses. Rewards and reprimands behaviors in a professional manner. Mediates Team Member conflicts and complaints. Ensures Team Members follow Company food and operational safety policies, including using required safety equipment. Inspects the restaurant and its' surroundings on a regular basis. Ensures high quality food by implementing Rubio's standards. Controls proper inventory levels by inspecting for expired or sub-par items and ensuring the rotation of all products during delivery, storage, preparation and serving. Completes daily operational food safety paperwork. Oversees and completes financial paperwork on a daily basis, as well as periodic operational paperwork as prescribed by management. Counts, dispenses and deposits money according to individual restaurant needs. Manages cash handling procedures by auditing records. Ensures that Rubio's operational policies and procedures (including cash handling, safety and sanitation guidelines, and dress code standards) are followed by Team Members to the extent permitted by each restaurant's individual operational needs and requirements. Communicates progress and status of the restaurant to Team Members and Restaurant Support Center staff with guidance from the General Manager or other appropriate management. Participates in development of self by attending ongoing classroom and online training. Requirements: Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Minimum of one-year restaurant or retail experience. Restaurant management experience preferred. Knowledge: Knowledge of all management aspects in the restaurant industry. Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with management and co-workers. Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork. Other: A valid driver's license and proof of automobile insurance required. Individual must have reliable transportation, and be able to accept assignments anywhere in the district. Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities. Requires a high level of concentration and attention to detail for extended periods of time to attend to restaurant operations. Reporting Relationships Reports to the General Manager. Major Business/Professional Contacts The Assistant Manager will have constant contact with Guests, other restaurant managers, and Team Members, and have regular contact with the Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Assistant Manager plays a key role in influencing restaurant operations. The Assistant Manager is expected to follow appropriate procedures with respect to all communications (General Manager, District Manager, Regional Director, VP of Operations, and People Services.) Working and Environmental Conditions Works indoors or outdoors (patio, for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses, and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands On occasion, must be able to lift up to 50 lbs. Ability to stand or walk for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Computer, telephone, calculator, multi-purpose printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, oven cleaner, etc.,) kitchen equipment (e.g. food drill) and utensils.

The Director of Risk will own the company's risk management program and strategy and the company's asset protection program across all corporate restaurant locations as well as the company's corporate headquarters. This person will oversee general liability insurance and workers' compensation claims and loss prevention end-to-end, develop close relationships with vendors and insurance carriers, identify loss and safety trends, partner closely with Operations and Human Resources to build trainings and practical protocols to reduce incidents, protect people and property, and control total cost of risk. CORE DUTIES AND RESPONSIBILITIES: Program governance and reporting Assist in developing the Core Crisis Team protocols and chairs the restaurant safety hotline. Publish dashboards and KPIs: frequency/severity, lag time to report, claim cycle time, open reserves, mod rate, claim and incident costs, and cost per restaurant. Maintain compliance with internal policies and required postings/processes; support audits and regulatory inquiries. Build annual risk plan; prioritize initiatives by ROI and operational lift. Claims and insurance management Lead all property, general liability, crime, and other insured claims from notice through closure. Partner with brokers, carriers, TPAs, defense counsel, and adjusters. Build claim intake, investigation, documentation, and escalation standards; train field teams to use them. Track reserves, settlements, recoveries, and subrogation; drive timely, well-supported claim outcomes. Support annual policy renewals: exposure data, loss runs, underwriting narratives, broker and carrier relationship management, and program recommendations. Workers' compensation and injury management Own the workers' comp program: reporting, investigations, return-to-work, accommodations, and claim resolution. Partner with HR and Operations to improve injury reporting speed, medical management, and modified duty plans. Audit clinic/occupational provider performance and TPA handling; correct gaps and reduce friction for employees. Safety trends, protocols, and training Analyze incident data to identify patterns (slips/trips/falls, cuts, burns, violence, fleet, ergonomic, etc.) and produce actionable data reports for operations and human resources teams. Develop restaurant-ready safety protocols, checklists, and SOPs; align with Ops execution and labor practices. Build and run training programs for managers and crews; measure completion, field adoption, and impact. Lead root-cause reviews for serious incidents; drive corrective action plans and verify closeout. Asset protection and loss prevention Run loss prevention strategy: cash handling, theft, fraud, robbery deterrence, access controls, and CCTV standards. Partner with IT/Security and Ops on alarm monitoring, key control, safe standards, and incident response. Support operations team in deign and delivery of workplace violence and de-escalation training programs Support investigations of internal/external theft, fraud, and misconduct; maintain chain-of-custody and documentation. Other tasks as needed. QUALIFICATIONS - EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required. Education/Work Experience: Certification(s) such as ARM, CPCU, CIRM, ASP/CSP, or similar and multi-site retail or restaurant experience strongly preferred. Franchise system experience and familiarity with franchisor/franchisee risk boundaries strongly preferred. Ten+ years of experience in risk management, claims, safety, and/or asset protection, and demonstrated experience delivering results in performing the core duties and responsibilities described above. Bachelor's degree in related filed strongly preferred. License/Certifications: Valid Driver's License Required Knowledge, Skills, and Abilities: Exceptional communication and presentation skills. Deep understanding of both the franchisee business model and QSR/Restaurant Industry. Train-the-trainer experience, coaching and willingness to develop others. Strong leadership skills and the ability to motivate and guide restaurant teams. Confidence in execution of strategic initiatives. Must be decisive and able to make fact-based decisions. Strong analytical and problem-solving mindset and skills; meticulous attention to detail Ability to effectively communicate with internal and external business partners. Ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines. High level of proficiency with technology including Microsoft Office Suite applications, customized database applications, and internet research tools. Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure. Ability to exercise independent judgment on matters of significance to the company. Ability to report to the Support Center as required for cross-collaborative work with business partners and other corporate functions. Must be willing and able to travel to restaurant sites as needed by car or airplane.

The Manager of Software Development is a player/coach responsible for leading, developing, and mentoring the company's software engineering team while also contributing hands-on to coding, solution design, integrations, and troubleshooting. This role oversees internal application development, enterprise integrations, API services, and modernization efforts across multiple platforms, including Java-based systems, JavaScript web applications, SQL databases, and enterprise integrations that support restaurant operations and Support Center functions. This leader ensures high-quality, secure, and well-documented software delivery by establishing engineering standards, coordinating closely with the Technical QA & Documentation Manager, and serving as the final gatekeeper for production deployments. The Manager partners with cross-functional teams-including POS, Data & Analytics, Infrastructure, HR, and Marketing-to deliver scalable, reliable, and business-driven solutions aligned with organizational priorities. ESSENTIAL DUTIES AND RESPONSIBILITIES: Leads and manages a hybrid software development team including SQL data analysts, Java/.NET developers, web developers, and long-term contractors. Functions as a hands-on “player/coach,” contributing directly to coding, integrations, API development, and system architecture. Oversees the full software development lifecycle (requirements, design, development, code review, documentation, and deployment). Establishes and enforces coding standards, secure development practices, version control norms, and documentation guidelines. Develops and maintains applications and integrations supporting Oracle Simphony POS, Oracle Fusion (upcoming), DayForce HRIS, Olo, Snowflake/Chabi, and CloverDX ETL workflows. Coordinates with the Technical QA & Documentation Manager to ensure test plans, documentation, and acceptance criteria are complete prior to deployment. Serves as the final approver for production releases, ensuring compliance with PCI/SOX standards and validated rollback procedures. Collaborates with Restaurant Systems, Infrastructure, Data & Analytics, Finance, HR, Marketing, and Operations to deliver reliable, scalable solutions. Supports data workflows, APIs, and system-to-system integrations with emphasis on performance, logging, and monitoring. Troubleshoots complex issues, assists with root-cause analysis, and implements preventative measures to strengthen system stability. Evaluates new technologies, vendor tools, and modernization opportunities. Manages team capacity, sprint planning, backlog prioritization, and delivery timelines. Provides coaching, mentorship, and performance feedback to developers and analysts. Creates and maintains technical documentation, including diagrams, integration specifications, release notes, and support references. Other duties as assigned by supervisor. QUALIFICATIONS - EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required. Education/Work Experience: Bachelor's degree preferred in Computer Science, Information Systems, Engineering, or related field. 6-10 years of software development experience. At least 3 years in a leadership role (Engineering Manager, Lead Developer, or similar). Strong experience with Java, JavaScript, and SQL development. Experience with enterprise integrations, APIs, and multi-system data workflows. License/Certifications: Java, AWS, or Microsoft development certifications. Scrum/Agile certifications (ScrumMaster, PMI-ACP). Secure coding or compliance-related certifications (e.g., PCI/SOX). Knowledge, Skills, and Abilities: Strong technical expertise with Java, JavaScript frameworks, SQL databases, and modern API design. Experience integrating with systems such as Simphony POS, DayForce, Oracle Fusion, Olo, Snowflake, and SSO platforms like OneLogin. Familiarity with ETL tools (CloverDX) and cloud data platforms (Snowflake). Strong understanding of source control (Git), CI/CD pipelines, branching strategies, and automated deployments. Ability to manage multiple concurrent projects, priorities, and deadlines. Excellent problem-solving skills and ability to guide teams through complex technical challenges. Strong communication skills for coordination across both technical and non-technical teams. Ability to enforce documentation, development standards, and release governance in partnership with QA & Documentation. Ability to work onsite at the Support Center consistent with the hybrid work policy.

A LOCALLY OWNED AND OPERATED FAMILY COMPANY. Operating El Pollo Loco Inc. restaurants in California, Colorado, and Utah. Leemar United Group is commited to delivering best in-class experience to its customers and employees. Job Description Our Team Members are the heart and soul of our restaurants. Each and every one of our Team Members careers play a meaningful and critical role in the El Pollo Loco familia by providing excellent customer service daily to our guests! Company & Culture For over 35 years El Pollo Loco continues to dominate the market in delivering the citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angels, and today we are over 450 restaurants strong and still growing! From our products to our people, we're truly amazing! Job Summary As a Team Member you may have multiple opportunities to learn different positions from being a Cashier where you will provide friendly courteous service by greeting each guest with a smile and making them feel welcome or you may be asked to run the drive-thru station and work with a team to deliver fast and efficient service. Maybe you will even have the opportunity to fire up the grills and help cook our chicken fresh or even learn how to prepare our delicious salsa and marinate our chicken. Job Detail Work Hours: Full-Time and Part-Time hours are available Career Advancement/Career Plan: We promote heavily from within, so from a Team Member you can develop to become a Shift Leader, Assistant Manager, General Manager, and beyond! Work Attire: EPL logo'd shirt will be provided, black pants or jeans and nonslip shoes are required Requirements: Experience: No experience is required, however, one or more years of experience in a restaurant or customer service position and/or one or more years of restaurant cooking experience is preferred Education: No education is required, however a High School diploma or equivalent (GED) is preferred Communication: Ability to speak and read English is preferred (second language is a plus). Ability to speak efficiently with external customers is required. Competencies: Kitchen, customer service skills, time-management and experience entering orders into Point-Of-sales (POS) system is preferred. Food Handler Card: A Food Handler Card is required where applicable. Physical Demands: A Team Member regularly stands, talks, hears, uses close and distant vision, tastes, or smell, and repetitively uses their hands to reach/handle/feel/grasp objects. The position occasionally stoops/kneels/crouches/crawls and may be required to lift objects up to 40lbs. Benefits/Perks: What's in it for you! We offer eligible Employees the following Benefits/Perks: Flexible scheduling: Full-Time or Part-Time Medical + Dental + Vision Insurance Meal Discounts Ticket Discounts Bonuses Hiring immediately!

Take pride in preparing and grilling the “perfect pollo” that put us on the map. Our chicken is our pride and joy that has been served for over 30 years. Must follow company and local health department food handling procedures. Must comply with company safety protocols. Inspect chicken quality through the entire preparation and cook process. Product receiving, rotation, marinating and grilling. Follows chicken projections through the shift to maintain proper levels of cooked chicken products. Receives chicken orders, cooks and packages chicken that meets quality standards. Cleans and sanitizes the entire workstation including but not limited to equipment, tools, storage area. Assists in training new cooks. Regularly assists peers including but not limited to hot prep, expediter and burrito assembly personal. Periodically performs additional duties assigned by the supervisor. Physical Requirements: Cook must have the ability to stand and walk for long durations. Cook must have the ability to repeatedly use hands to reach/handle/feel/grasp objects. Ability to occasionally stoop/kneel/crouch/crawl and may lift objects up to 40lbs. Ability to move up to 50lbs with assistance is required. Must be able to work under heavy stress/pressure during peak periods. Exposure to heat, steam, smoke, cold. Qualification Standards: CA Food handler certificate is required. Must be at least 18 years of age or older. No experience is required, but restaurant cooking experience is preferred No education is required, high school diploma and equivalent is preferred. Must be able to observe products and use best judgement prior to presenting products to the guests to ensure a high level of food quality is maintained. Kitchen, time-management, and customer service skills are preferred. Benefits Flexible schedule Referral program Employee discount

The Franchise Business Consultant is responsible for overseeing the performance and growth of EPL's Franchise Organizations. This person builds strong business relationships and works closely with franchisees to ensure they adhere to the brand's standards, implementing operational strategies, and providing support to help franchisees achieve their business goals. The Franchise Business Consultant also works closely with new franchisees opening new restaurants. This person also serves as a liaison between the franchisor and franchisees, ensuring effective communication, alignment of objectives, and compliance. ESSENTIAL DUTIES AND RESPONSIBILITIES: Serves as key business partner to the franchisee as the primary point of contact providing ongoing support, guidance, and training to help franchisees operate their businesses effectively. Serves as main point of contact between EPL and assigned franchisees, addressing concerns, leading conflict resolution efforts, communicating brand updates, policies, and initiatives, and ensuring satisfaction. Conducts analysis on market trends, the competition, and customer feedback to report on assigned franchisee performance, issues, and opportunities. Provides guidance on EPL operational best practices, product knowledge, and customer service. Assists in conducting DMA meetings and regional meetings partnering with EPL departments to communicate EPL initiatives, franchise performance, industry news and trends. Collaborates with assigned franchisee group to develop and execute business growth strategies. Conducts Annual Business Reviews and Quarterly Business Reviews to assess performance and align on priority areas and future goals. Champions brand initiatives and new product modules to ensure 100% execution among the assigned franchise group. Works with new franchise groups to assist in new restaurant openings. Ensures assigned franchisee group(s) adhere to EPL's brand standards (i.e., branding, marketing, customer service, and operations procedures) and franchise agreement. Conducts regular audits to ensure consistency and quality across the franchise network. Partners with Corporate Training Department to help coordinate training programs for new and existing franchisees. Partners with Corporate Marketing Department to assist franchisees with identifying local marketing initiatives. Partners with Corporate Development Department team to achieve results in new unit store growth, new store openings and remodels. Other activities, duties or responsibilities that are assigned by your supervisor or may arise from time to time. QUALIFICATIONS - EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required. Education/Work Experience: Bachelor's degree in business, marketing, or a related field. Five+ years of experience in franchise management, business development, or a related role. License/Certifications: Valid Driver's License Required Knowledge, Skills, and Abilities: Exceptional communication and presentation skills. Deep understanding of both the franchisee business model and QSR/Restaurant Industry. Train-the-trainer experience, coaching and willingness to develop others. Strong leadership skills and the ability to motivate and guide franchisees. Confidence in execution of strategic initiatives. Must be decisive and able to make fact-based decisions. Strong analytical and problem-solving mindset and skills; meticulous attention to detail Ability to effectively communicate with internal and external business partners. Ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines. Ability to read, write, and interpret complex reports, documents, and correspondence. High level of proficiency with technology including Microsoft Office Suite applications, customized database applications, and internet research tools. Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure. Ability to exercise independent judgment on matters of significance to the company. Ability to work weekends and extended work schedules as needed. Ability to report to the Support Center as required for cross-collaborative work with business partners and other corporate functions. Must be willing and able to travel locally within Southern California and to out-of-state restaurant/franchisee locations, as needed by car or airplane.