Kitchen manager jobs in La Habra, CA - 2,438 jobs

Confidential | Southern California (On-site) Who Should NOT Apply This role is not a fit if you: Prefer a corporate or desk-based leadership role Lack direct aerospace or defense manufacturing and machining experience Have not personally owned P&L and execution accountability Are seeking a turnaround, roll-up, or short-term transformation type role Are uncomfortable leading a small, technically demanding shop hands-on Why You Should be Interested in this Role This is a rare opportunity to step into a GM site leadership role with full P&L ownership for a highly specialized aerospace and defense precision machining business operating in a mission-critical, high-accountability environment. The company is a single-site precision CNC job shop producing complex, tight-tolerance components for demanding aerospace and defense applications. The operation is technically sophisticated, asset-intensive, and built around advanced multi-axis machining where execution discipline, quality, and delivery reliability are non-negotiable. This is not a turnaround. The business is stable, well-run, and trusted by long-standing customers. The mandate for the incoming GM Site Leader is to stabilize and protect what already works, strengthen operating systems and leadership depth, improve asset utilization, and position the business for disciplined growth! This role is best suited for a hands-on, “A-level” operator who enjoys being close to the shop floor, understands the stakes of aerospace execution, and can lead confidently in a small-company, ownership-oriented environment. Company: Confidential Position: GM Site Leader Location: Orange, Ca - Southern California (On-Site) Reporting: Chief Operating Officer (Platform / Holding Company) What You Will Own in this Key Leadership Role (end-to-end) Site Leadership & Operational Execution Own full responsibility for all site operations including machining, quality, maintenance, engineering, planning, and materials Learn shop operations quickly and establish credibility through visible, hands-on leadership Install and sustain tiered daily and weekly management routines with clear KPIs across Safety, Quality, Cost, and Delivery Drive disciplined scheduling, WIP control, and job costing visibility in a high-mix CNC job shop environment Quality, Compliance & Risk Focus Lead and continuously strengthen aerospace quality systems and compliance requirements Ensure audit readiness, document discipline, and a zero-defect mindset across the organization Drive root-cause problem solving and corrective action with urgency and accountability Customer Relationship Focus Serve as the senior executive interface for key aerospace and defense customers Protect customer trust through transparent communication and consistent execution Balance customer commitments with internal capacity, risk, and profitability considerations Asset Utilization, Maintenance & Capex Improve utilization of underloaded advanced CNC assets through scheduling discipline, workforce deployment, and process improvement Strengthen preventive maintenance, TPM, and equipment reliability to improve uptime and throughput Propose and execute ROI-positive capex aligned with capacity expansion, capability enhancement, and risk mitigation Lean & Continuous Improvement Leadership Lead Lean as a management system, not a tool deployment Deploy 5S, standard work, visual management, SMED, TPM, and daily problem solving to drive measurable SQCD improvement Build a culture of accountability, ownership, and continuous improvement People Leadership & Bench Strength Build trust and credibility with a skilled, technical workforce Develop front-line leaders and reduce key-person dependency Install clear roles, expectations, and accountability across the organization Lead by example with a strong floor presence and high personal energy Business & Financial Management Own full P&L responsibility including pricing discipline, labor productivity, margin performance, working capital, and inventory Establish a disciplined operating review cadence with ownership and the board Partner closely with ownership on strategy, capital allocation, and pacing of growth Role CTQs (Critical to Quality) Zero quality escapes; audit-ready at all times Consistent on-time delivery for mission-critical programs High utilization and reliability of advanced CNC assets Strong retention of critical technical talent Credible, calm executive presence with customers, employees, and ownership Position Critical to Quality + Success (CTQ+S): Technical Requirements Education Bachelor's degree in Engineering, Manufacturing, Operations, or Business prefered MBA or advanced technical degree a plus Experience Typically 10-20+ years of progressive responsibility in aerospace or defense precision machining Prior site-level P&L ownership in a small to mid-sized machining environment Deep experience with tight-tolerance CNC machining, complex parts, and advanced multi-axis equipment Demonstrated success operating high-accountability, customer-critical manufacturing environments Strong familiarity with aerospace quality systems and compliance expectations Proven ability to improve utilization, throughput, and operating discipline Functional Skills Strong command of job shop operations, scheduling, and job costing systems Solid financial acumen including pricing, quoting, margin management, and capex ROI Pragmatic, results-driven use of Lean and continuous improvement tools Comfort with KPIs, dashboards, and data-driven management Position Critical to Quality + Success (CTQ+S): Leadership & Behavioral Profile This Small Shop Environment Requires Hands-On Floor Leadership Engages directly with machinists and supervisors Leads through credibility, presence, and action Ownership Mindset Thinks and acts like an owner Disciplined with capital and serious about risk Change Leadership Without Disruption Improves systems and discipline without destabilizing what works Brings people along through clarity, consistency, and accountability High Energy, High Accountability Comfortable operating at a fast pace in a small-company environment Able to orchestrate multiple priorities under pressure Deep Alignment With Long-Term Focus Values durability, quality, and reliability over short-term wins Sees Lean as a leadership philosophy, not a program Compensation & Relocation Competitive base salary with performance-based bonus Long-term incentive alignment potential Relocation considered for exceptional candidates - High preference for Local talent Daily On-site leadership required

General Manager, Pasea Hotel & Spa Salary Range: $220-240k : Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment Job Description What You Will Accomplish Provide exemplary leadership and create an atmosphere which cultivates our company's core values. Responsible for maximizing top line revenue, profitability and return on investment at one of the Meritage Collection luxury hotels/resorts by ensuring revenue and expense goals are met/exceeded in all budget areas. Serves as final decision maker related to the welfare and safety of the hotel, its guests and team members. Ensures satisfaction, fair and consistent treatment and adequate staffing of all team members. Responsible for product quality and outstanding guest service. Key Responsibilities: Provides executive level leadership to drive overall operating and financial performance. Ensures overall hotel success, profitability and return on investment. Provides direction to subordinate directors/managers and monitors/ controls all operating and labor costs for each department. Responsible for the overall direction, coordination, and evaluation of these units. Prepares annual budget. Achieves/exceeds budgeted revenues, controls expense and maximizes profitability of the hotel. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality while minimizing waste to maintain profitability. Ensures sales and marketing teams are effectively optimizing available resources to meet/exceed budgeted revenue. Drives revenue and profitability for all revenue departments including Rooms, Food & Beverage, Spa, Recreation, Parking, Gift Shop, etc. Initiates and maintains quality community relationships and represents hotel as required in public forums. Drives a culture of outstanding service throughout the property. Ensures guests receive outstanding, consistent, exceptional service by communicating the vision and setting standards for all team members to follow and implement. Monitors all guest service-related activities and corrects any deficiencies to ensure guest satisfaction and repeat business. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints. Ensures property's physical appearance exceeds property standards. Works with subordinate managers to ensure preventative maintenance and repair issues throughout property are addressed. Oversees security and safety functions to protect hotel assets and personal safety of team members and guests. Ensures hotel management is carried out in accordance with the organization's policies and applicable laws. Develops a world-class management team of talented staff. Inspires and ensures team member engagement, performance, and open communication. Develops and supports proactive Team Member Services functions and talent acquisition. Develops management and staff programs to increase guest satisfaction and promote team member empowerment. Directs the selection, training, supervision, development, discipline and counseling of team members in accordance with property policies and procedures. Conducts performance evaluations for management staff and demonstrates positive leadership characteristics which inspire team members to exceed standards. Proactively communicates potentially sensitive or volatile situations to Corporate Team Member Services. Reviews and follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. What You Will Bring Three or more years of related experience as a General Manager or Assistant General Manager in a similar setting. Solid knowledge of hotel management, hotel service standards, guest relations and etiquette. Ability and experience in successfully leading and strong and effective work teams in a high volume, time sensitive environment. Ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria. Great If you have Bachelor's degree in Hospitality Management. Strong knowledge of sales techniques with strong skills and ability to negotiate and close sales. Experience preparing budgets and expertise analyzing profit and loss statements. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of financial elements and deal with several abstract and concrete variables. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guests, during busy activity periods or in an emergency. Special Skills & Abilities/Mental and Physical Demands: While performing the duties of the job the team member regularly sits for sustained periods of time and stands and walks frequently when working with guests or team members. The team member occasionally grasps objects such as presentation materials. The team member occasionally reaches by extending hand(s) and arm(s) in any direction while performing essential functions of the job. The team member frequently talks when communicating with guests and staff. The team member frequently needs to hear voices while interacting with guests and staff. Many aromas and smells are present in the dining areas. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force constantly to move objects. The team member is required to have close visual acuity to operate a computer. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the reports and cleanliness/maintenance of the property. The team member is primarily subject to environmental conditions found working inside. The team member is occasionally subject to loud noise (or music) when working in or around the property. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Maruwa America Corp. is seeking a highly motivated General Manager of Administrative Department to join our dynamic team based in Santa Ana, CA. This role focuses on administration of Maruwa America Corp. with engagement at corporate finance, human resources locally, office management and other daily administrative routines. Key responsibilities: Finance: -Oversee unit-level accounting operations -Prepare and submit reports to the parent company -Manage accounts receivable and ensure timely collection -Monitor and control budget versus actual performance -Conduct business performance evaluations -Exercise control over personnel-related expenses -Manage and optimize cash flow -Monthly/Annually book closing -Daily A/P Processing and biweekly payroll processing Human Resource: -Drive organizational improvement initiatives -Develop and implement workforce planning strategies -Administer personnel transfers and staffing adjustments -Conduct employee performance evaluations -Maintain and update compensation structures and salary tables -Maintain employee's Time and attendance -Keep up with Fed & State required Training General Affairs Responsibilities: -Establish, update and enforce internal regulations -Communicate official decisions and directives across the organization -Manage and safeguard company assets -Provide administrative and clerical support -Assessment and guidance on the company's compliance status -Overview Inside Sales's activities Other Responsibilities: -Oversee all administrative functions related to the management department of the local subsidiary. Required Qualifications: -Japanese Language- Native Level -Business Administration experience within the US -Management of administration team within the US -Strong communication skills in English both verbal and written -Excellent multitasking and time management skills in fast-paced environment -Willingness to travel within the US and infrequent travel internationally. Preferred qualification: -Finance background -Accounting background Employer Information: Company name: Maruwa America Corp. Address: 200 E. Sandpointe Ave. Suite 525 Santa Ana, CA 92707 Working hours: Monday to Friday Holidays: Saturday, Sunday, Public and Company Holidays Benefits: - 401K after 6 months -Flexible Spending Account (FSA) Medical and Dependent Care -10 paid vacations for the first year -19 plus paid holidays per policy -Sick time leave -Maternity/Parental leave Insurance: Medical, Dental, Vision Life and AD&D Insurance. Remuneration: US$95,000-120,000/annually This is on-site position ★★ ★日本語版の履歴書及び職務経歴書（PDF式）を送付して下さい★★★

San Vicente Bungalows is a prestigious private members-only club located in West Hollywood, California. Since its 2018 opening, SVB has established itself as a premier destination for individuals seeking a refined and intimate social experience. Our exclusive establishment offers an oasis of tranquility, luxury, and personalized service to our esteemed members. Building on the success of the original West Hollywood location, SVB expanded to Santa Monica in 2024 and New York City in 2025. Primary Purpose of the Food and Beverage Manager: The Food and Beverage Manager is responsible for assisting the General Manager in the daily front-of-house Food and Beverage operations of the club. The responsibilities include, but are not limited to, ensuring service standards and member and guest satisfaction are meeting company standards at all times. Additionally, we expect our managers to help create a positive internal culture and meet all safety and cleanliness standards. Responsibilities: Supervise shifts and manage the floor by being present at all times Hire and train new front of house employees Create and build a weekly training calendar to ensure team learning and development Deliver superior service and maximize and monitor member satisfaction Respond efficiently and accurately to member and guest complaints Appraise staff performance and provide feedback to improve productivity Update menus and operation hours regularly either online or offline and brief the team accordingly Discipline team members when necessary and hold each individual accountable for the expectations from their role Identify staffing needs and work with Human Resources on sourcing, interviewing and hiring candidates Ensure compliance with sanitation and safety regulations Manage labor cost through efficient scheduling and shift management Control operational costs and identify measures to cut waste Assist in the preparation of daily and weekly payrolls and ensure timecards are accurate and time-off requests approved Assist in the completion of all necessary paperwork associated with the revenues and labor of the restaurant. Have strong knowledge of all food and beverage items offered, including ingredients, methods of preparation and proper service. Assist in the completion and conducting of performance evaluations for restaurant staff. Maintain a daily log for communication between restaurant staff and with upper management as well as maintaining effective communication with employees and other departments. Qualifications: An enthusiastic and proactive approach to building relationships and delivering exceptional member experiences 5+ years management experience A passion for luxury hospitality and an understanding of the exclusive membership culture. Proven work experience as a Restaurant Manager or similar role Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform guests and wait staff Familiarity with restaurant management software, like OpenTable and Resy Strong leadership, motivational and people skills Must be able to prioritize and delegate work with effective and consistent follow-through Highly organized with attention to detail, speed, and accuracy Self-motivated with high energy level Must be a team player working with all levels of management and staff, and possess the ability to lead and motive staff Must be able and willing to work long hours, flexible schedules, including evenings, weekends, and holidays, as needed Must be able to multi-task in a fast-paced work environment

The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. As the Manager of the Kitchen responsibilites include maintaining and establishing dining needs to take over operations of kitchen staff, providing culinary and management experience which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Salary Details: $68,640 - $80,000/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License. #LI-KB1

Benefits: Opportunity for Growth Dynamic Environment Team Member Discount Flexible schedule Wings. Beer. Sports. It's what we do! We bring big game-time energy to our guests without being at the stadium. The Kitchen Lead is the go-to person in the BWW Kitchen. The Kitchen Lead is expected to supervise and lead the kitchen team in a way that creates a positive atmosphere and a smooth operation. Ultimately, an exceptional Kitchen Lead should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills General Lead Responsibilities: Retrieve the prep list from the Manager on Duty (MOD) and help delegate prep items to the Heart of House team Assist in preparing ingredients needed for daily operation Track all waste on the Waste Sheet per Company Standard Procedures] Notify MOD of any equipment that is not working properly or not being held to proper temperatures Supervise the work of the kitchen team to ensure that all stations (chip, shake, grill, southwest, and expo) are completed in the proper manner Ensure that all cooking stations are adequately stocked with the necessary ingredients and cooking equipment. Ensure that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift Maintain standard food rotation practices to reduce food wastage and minimize the risk of contamination Assess the quality of delivered food supplies to ensure that it meets restaurant standards. Assist in the management of food waste control Assist in ordering and tracking inventory Provide a welcoming and positive work environment for the Heart of House team As a Kitchen Lead, you will also be expected to lend a hand in the following workstations throughout your shift. Chip Station: Responsible for all preparation of fried chips, wedges, and onion rings prepared in the kitchen of the restaurant. Ensure all chip coolers are clean and free of extra debris The Chip position portions and prepares food items prior to cooking in accordance with the Chip Packaging Chart. Other duties include maintaining the fryers and the quality of the shortening/oil as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide. Job Title Kitchen Lead Department Heart of House Reports To Kitchen Manager Position Level Management Grill Station: Prepares all grilled items such as chicken breast, and burger patties The Grill person portions and prepares food items prior to cooking in accordance with the Prep Sheets and Grill Station Chart. Other duties include maintaining the grill and quality of the products outlined in the Prep Sheets and Grill Station Guide. Shake Station: Ensure all sauce pumps are cleaned, filled, and in working order Ensure all sauce and seasoning buckets have been washed and dried Ensure all seasoning shakers are clean, filled no more than ¾ full Ensure hot wing holding drawers are turned on, and are at 180°F with the vents open Weigh wings to determine cooking time Southwest Station: Responsible for all preparation of wraps, salads, flatbreads, etc. Responsible for maintaining cold rail and making sure food is properly stocked Expo Station: Act as the communication link between and among the kitchen line and the front of the house to ensure the coordination and smooth flow of quality products being produced and served to customers. Control food presentation, quality assurance, and timeliness of food delivery. Requirements: High school diploma or GED. At least 1 year experience in a similar lead position Sound knowledge of food health and safety regulations Excellent communication and leadership skills. Exceptional organizational, time management, and problem-solving skills. The physical demands for this position require the individual to sit, stand, bend, lift up to 30 pounds, and move intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Buffalo Wild Wings reserves the right to add or delete duties and responsibilities at the discretion of Buffalo Wild Wings or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Requirements: Ability to follow specific service time and guidelines Ability to maintain a high degree of pace and intensity for an extended period of time Must be reliable and dependable by adhering to a schedule, covering shifts as necessary, and Company Information You are applying for work with a franchisee of Buffalo Wild Wings, not Buffalo Wild Wings International, Inc. Any information you submit will be provided solely to the franchisee. If hired, the franchisee, SC Wings, LLC will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. Compensation: $19.00 - $24.00 per hour Buffalo Wild Wings fuels moments worth sharing - for our guests and for our team members. Yes, it is literally working at a Sports Bar and all the energy that comes with it. But Buffalo Wild Wings is also a place to start the next phase of your career. Whether you grow in our system here at Buffalo Wild Wings or your game-plan finds you somewhere else, we want you to have an experience here that lasts a lifetime. We're a brand on the rise, and we need great people as we write the next chapter of our story. If that's you, pull up a barstool.

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: * Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. * Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. * Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. * Company-Paid Life Insurance: We've got you covered. * Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. * Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. * Employee Referral Program: Share the joy of being part of the XRG team with others. * Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. * Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. * Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. * Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. * Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. * Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! * Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES * Perform daily line check and safety walk throughs * Responsible for food budget and cost control of food and labor * Investigate and review all sub-standard food with BOH team * Review the suppliers and its goods price every month * Monitor food waste and find solutions to minimize food waste * Work with Corporate Chef on menu development and engineering * Keep the kitchen running smoothly and adequately stocked with all necessary goods * Create an environment of trust and mutual respect * Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations * Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service * Manage staffing levels and controllable costs ensuring they are in line with budget * Complete nightly logs and manager reports * Monitor and enforce inventory controls * Ensure accurate and thorough information regarding menu items and food allergen information is up to date * Recognize and cultivate regular guests and repeat business * Respond to guest concerns/complaints and correct errors or resolve complaints * Comply with all safety and health department procedures and all state and federal liquor laws * Maintain company safety and sanitation standards * Ensure complete and proper check out procedures * Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS * High School Diploma or equivalent required * Bachelor's Degree in Culinary Arts preferred * Proof of eligibility to work in the United States * Valid Driver's License * 21+ years of age * Possession of or the ability to possess all state required work cards * Minimum of three (3) to five (5) years of related experience * Proficient in Windows MS Office, Open Table, Outlook * Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls * Knowledge of state and local laws as it applies to labor and health code regulations * Experience with POS systems and back office reporting systems * Proper lifting techniques * Guest relations * Sanitation and safety * Safe alcohol service * Full service restaurant operations * Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. * Small to medium office or shared work space * Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors * Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume * Fast paced, high volume, full service restaurant * Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. * Ability to walk long periods of time * Ability to stand for long periods of time * Ability to use hands to handle, control, or feel objects, tools, or controls. * Ability to repeat the same movements for long periods of time * Ability to understand the speech of another person * Ability to speak clearly so listeners can understand * Ability to push and lift up to 50 lbs * Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Role OverviewAre you a Chef looking to grow your career? We would love to hear from you! Sodexo Senior Living is seeking a Culinary Manager, Regional Support to join our team of professionals in the West. This is a travel role, and we're looking for someone based in the greater Los Angeles or San Diego region. We are seeking a talented individual who will commit to the challenges of creating and delivering an operational-culinary-driven fine-dining experience. This is a hands-on operations role requiring previous experience managing food production, with retail & fine dining menu knowledge and a la carte experience. This is a highly visible position and will interface with the residents and clients daily. This role is both a front of house and back of house manager role, and the right candidate will have experience managing both sides of the operation and be comfortable moving back and forth. This is a temporary role that will last up to an 18-month assignment. While in a full-time support role you are encouraged to apply to permanent roles at any Sodexo location. Hours vary depending on business needs. Travel schedule will be 10 days on / 4 days off, overnight travel. Travel is mainly throughout the West Coast. You may expense your travel mileage and hotel stays. Must have a valid driver's license. What You'll Dodirect and supervise kitchen as well as dining room operations and designated back of house and front of house staff;ensure that the highest possible standards of food handling and preparation are achieved;control and ensure the company's and client's financial targets are achieved;engage with peers, colleagues and residents in a manner that invites interaction and feedback. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringthree or more years of food service management experience;strong culinary knowledge;have financial acumen and a good level of computer literacy;are enthusiastic, confident and warm, with a positive approach to tasks with a can-do attitude and impeccable attention to detail;Must be ServSafe certified;Must have a valid driver's license. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree in a relevant field or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in facilities (e. g. , maintenance, plant operations, engineering services, grounds, custodial/environmental, or transportation) or food (e. g. , food services or operations, concessions, retail sales, store operations, or vending) or HTM

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

As a Kitchen Leader at Sprinkles, you will be the conductor of the cupcakes! You will oversee the production of each back-of-house associate, making sure they are following recipes, mixing all batters and frostings, and prepping each mix to be distributed to other bakeries if applicable. You should enjoy mentoring others and being hands-on in the kitchen. If motivating your team to work quickly without ever compromising quality, this is the position for you! Perks of Working with Sprinkles: Hourly Pay + Tips* Benefit options include Heath, Dental, Vision, Life, and 401K Daily Pay option available to associates Sprinkles Associate Card to sprinkle the joy to your family, friends, and community Opportunity to do good - Sprinkles partners with several charities and community organizations Family Friendly Hours Paid parental leave & paid time off Chance to be a part of special memories that happen daily in our bakery Development and growth opportunities Responsibilities: Act as a company advocate and embody the Sprinkles Culture. Retain and demonstrate proper policies and procedures delivered by trainers and managers with enthusiasm. Accept and/or prepare deliveries. Communicate the appropriate quantities and expectations to your kitchen staff regarding baking and frosting enough cupcakes for the day. Demonstrate teamwork skills as you rely on and assist fellow associates in providing the Sprinkles Experience . Delegate appropriate kitchen duties to your associates to help the bakery be prepared for opening. Lead and motivate your staff to work with detail and keep a consistent pace through their shifts. Assist with all cleaning duties as stated on opening, closing, daily, and/or weekly checklists. Adhere to all safety and sanitation guidelines to maintain a clean and safe work environment behind the counter and in the dining area where applicable. Report to work as scheduled and fulfill requirements for duration of shift. Requirements: A passion and love of the Sprinkles product, brand, and experience. Ability to work a changing schedule that can begin between Midnight and 4am. Ability to communicate verbally and understand and follow written and verbal instructions from management. 1-2 years of prior experience leading a kitchen or Equivalent culinary operations certification or degree. Can work well under pressure and maintain a consistent pace through the shift. Ability to be on your feet for hours at a time. Culinary or pasty certification preferred, or at least 1 year of previous food service experience (EG: cook, server, host, baker, busser) Can lift at least 25 pounds, carrying cupcake trays, frosting, and bags of boxed purchases. Must be able to move around the front of the bakery as you bend down for bags and reach up for cupcake trays. Must be able to remain in a stationary position for up to 60% of the time. *Tips are not guaranteed. Sprinkles is an Equal Opportunity Employer

Job Title: Senior Culinary Manager / Corporate Chef Classification: Exempt full-time Reports to: Head of R&D Director of R&D PURPOSE We are seeking an exceptional Senior Culinary Manager with deep expertise in authentic Mexican and Hispanic cuisine and proven experience in large-scale food manufacturing. This role focuses on developing innovative, scalable food products (refrigerated, no preservatives ready-to-eat proteins, pupusas, tamales, salsas, and other Hispanic-inspired items) that maintain authentic flavors while meeting industrial production requirements, food safety standards, cost targets, and consumer trends. The Senior Culinary Manager also plays an active role in sensory evaluations and product trials to identify opportunities for optimization regarding critical authentic product attributes. The candidate is eager to apply the Culinary expertise in a fast-paced, entrepreneurial setting where innovation fuels growth. The ideal candidate brings 10-15+ years of hands-on culinary experience, preferably within a multinational CPG food company, with a strong background translating high-end restaurant techniques into consistent, high-volume manufacturing processes. DUTIES Some of the duties of this position are those described below. This job description does not state or imply that the duties listed are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job-related duties as requested by management. Lead the development of new Mexican and Hispanic-inspired food products from concept to full-scale production, including recipe formulation, ingredient selection, and flavor profiling. Adapt traditional Mexican/Hispanic recipes for industrial manufacturing while preserving authenticity, texture, taste, and cultural integrity. Design and execute experiments to develop product formulas, prototypes, and finished products that align with targeted product profiles across various formats. Collaborate with food scientists, engineers, quality assurance, and production teams to optimize formulations for scalability, shelf-life, cost efficiency, and nutritional compliance. Conduct bench-top trials, sensory evaluations, and iterative refinements to ensure products meet quality, food safety (HACCP, FDA, USDA), and performance standards. Source and evaluate authentic ingredients, spices, and suppliers suitable for large-volume production while controlling costs and ensuring consistent supply. Stay current with Mexican/Hispanic culinary trends, consumer preferences, regional variations, and global fusion opportunities to drive product innovation. Develop and document standardized manufacturing recipes, procedures, and specifications for production handoff. Participate in cross-functional teams for product launches, cost reduction projects, and continuous improvement initiatives. Train production staff and R&D team members on authentic preparation techniques and quality expectations. Collaborate with Marketing and Sales teams to support new product presentations and generate new business opportunities. Study and implement methods to improve product attributes such as flavor, color, texture, nutritional value, and shelf stability. Enforce employee safety protocols in alignment with company policies and OSHA standards. Specific Skills and Abilities Required Strong knowledge of the consumer food marketplace, including emerging food trends and innovation drivers. Proven expertise in Culinary and food technology with the ability to develop and commercialize products under tight deadlines in a fast-paced environment. Exceptional multitasking, project management, and organizational skills. Excellent written and verbal communication skills; Spanish language proficiency is a plus. Working knowledge of USDA organic processor practices and compliance standards. Adherence to all state and federal food manufacturing regulations, including food safety requirements, Good Manufacturing Practices (GMPs), and other standard industry protocols when operating in manufacturing environments. EDUCATION/EXPERIENCE Culinary Expertise - Minimum 10-15 years of professional experience as a chef, with deep specialization in authentic Mexican and broader Hispanic/Latin American cuisines (regional knowledge of Mexico, Central/South America, and Caribbean influences highly preferred). Manufacturing Experience - Proven track record (minimum 8-10 years) working in food manufacturing, industrial kitchens, co-packing, or large-scale food production environments. Experience scaling restaurant-quality recipes for mass production is essential. Education - Formal bachelor's degree in culinary arts (culinary school degree/diploma preferred); additional certifications in food safety (ServSafe, HACCP), food science, or product development (e.g., Research Chefs Association credentials) are a plus. Technical Skills - Strong understanding of industrial food processes (thermal processing, extrusion, mixing, packaging), ingredient functionality, food chemistry basics, and nutritional labeling. Soft Skills - Creative problem-solver with excellent sensory evaluation skills, attention to detail, strong project management, and the ability to collaborate across departments. Other - Ability to work in a fast-paced, production-oriented environment with travel for National Accounts presentations, supplier visits, trade shows, or co-packer opportunities. Experience with Hispanic food and chilled food is required. D . TOOLS TO BE USED AT WORKPLACE: Computer Printer Tent Microwave Grill Kitchen Utensils Scale Physical Requirements (All requirements are subject to possible modification to reasonably accommodate individuals with a disability.) Physical activities of this position. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion. Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balance exceeds that needed for ordinary locomotion and maintenance of body equilibrium. Stooping: Bending body downward and forward bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles. Kneeling: Bending legs at knee to come to a rest on knee or knees. Crouching: Bending the body downward and forward by bending leg and spine. Crawling: Moving about on hands and knees or hands and feet. Reaching: Extending hand(s) and arm(s) in any direction. Standing: Particularly for sustained periods of time. Walking: Moving about on foot to accomplish tasks, particularly for long distances Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires substantial use of the upper extremities and back muscles. Finger Dexterity: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole arm as in handling. Grasping: Applying pressure to an object with the fingers and palm. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips. ý Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly or quickly. Hearing: Noisy environment. ý Vision: Close work. Repetitive motions: Substantial movements (motions) of the wrists, hands and/or fingers. Degree of physical exertion required for the position. ý Sedentary Work: Exerting up to 10 lbs. of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary Work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally, and all other sedentary criteria are met. ý Light Work: Exerting up to 20 lbs. of force occasionally and/or up to 10 lbs. of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for Sedentary Work and the worker sits most of the time, the job is rated for Light Work. Medium Work: Exerting up to 50 lbs. of force occasionally and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects Heavy Work: Exerting up to 100 lbs. of force occasionally and/or up to 50 lbs. of force frequently, and/or up to 20 lbs. of force constantly to move objects Very Heavy Work: Heavy Work: Exerting in excess of 100 lbs. of force occasionally and/or in excess of 50 lbs. of force frequently, and/or in excess of 20 lbs. of force constantly to move objects Environmental conditions the employee will be subject to in this position. Inside environmental conditions: Protection from weather conditions, but not necessarily from temperature changes. Outside environmental conditions: No effective protection from weather. Both environmental conditions: Activities occur inside and outside. Extreme cold: Temperatures below 32 degrees for periods of more than one hour. Extreme heat: Temperatures above 100 degrees for periods of more than one hour. Noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Vibration: Exposure to oscillating movements of the extremities or the whole body. Hazard: Includes a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. Atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gases or poor ventilation. Oils: There is air and/or skin exposure to oils and other cutting fluids. Humidity: Exposure to humid conditions ranging from 70 to 92 percents. Respirator: Use is required. ý None: No substantial exposure to adverse environmental conditions (such as in typical office or administrative work). PRIMARY CONTACTS A. CONTACTS Inside the Company: A.) Company Employees B.) Administration C.) Company Supervisors 2. Out of the Company: A.) Product Vendors B.) National Account and Other Customers

Salary: $22-$23 Per Hour Job Brief: Are you looking for a fun new job opportunity with the ability for growth? Earn a competitive hourly wage while working in a fast paced and team-oriented environment! Join our team where we take pride in executing our expertly crafted menu that keeps guests coming back for more! Our guest loyalty is unmatched, and that is in large part to our team members' talents in ensuring our guests feel valued. Job Responsibilities: Ensure all workstations are set up properly. Ensure food is prepared and executed in a timely manner. Ability to adjust and assist in various stations to maintain food execution in a timely manner. Prepare food items according to company provided recipe, portion, and presentation. Restock any necessary cook station items as needed throughout the shift. Conduct accurate food inventory and place necessary orders to ensure quality and execution. Follow ordering and delivery schedules per company standards and guidelines. Able to work in a fast-paced environment and follow directions when given. Adhere to all sanitation and Food Safety standards. Preform Line checks every shift by checking and maintaining food temperatures, ensuring products are labeled and dated correctly, and by rotating products. Maintain a clean work environment and ensure workstations are organized including kitchen coolers and storage areas. Safe Knife Handling skills and ability to work with other kitchen equipment. Ability to stand for long hours, pick up 10-25 pounds frequently. Ability to teach, delegate and give instruction positively and professionally. This position is full time/40 hours a week. Job Qualification Requirements: All candidates for employment must possess the following: Valid Identification Card Social Security Card Skills/Qualifications: 4 years of previous experience Ability to work in a Team setting. Verbal Communication Positive Professionalism Other Certifications: State Sexual Harassment Training and Certification About Heroes Restaurant and Brewhouse Heroes provides a unique dining & gathering experience. We offer hearty portions of great American food with enticing presentation. Heroes offers high-quality hand-crafted beers and cocktails served in a lively setting. It's all served up by the friendliest of staffs in an entertaining atmosphere stuffed full of Americana memorabilia and local personality. With a spacious patio and 24 flavors of Draft Beer, Heroes is a crowd favorite for nearly all events. (********************************

Job Description Location: The Great Greek Mediterranean Grill [Insert Location] Job Type: Full-Time / Part-Time (Specify) Reports To: General Manager / Franchise Owner The Great Greek Mediterranean Grill is seeking a dynamic, highly organized, and sales-driven Catering Manager to lead and grow our catering operations. This role is perfect for someone passionate about Mediterranean cuisine, exceptional customer service, and creating unforgettable event experiences. Key Responsibilities: Sales & Business Development: Proactively identify and pursue new catering opportunities in the local market (corporate events, schools, sports teams, private parties, etc.). Develop and maintain relationships with local businesses, event planners, schools, and organizations. Meet or exceed monthly catering sales goals through outreach, networking, and follow-ups. Event Planning & Execution: Manage all catering orders from inquiry to delivery, ensuring a seamless guest experience. Customize catering menus based on client needs and budget. Coordinate logistics with the kitchen and delivery team to ensure timely preparation and service. Customer Service: Act as the primary point of contact for catering clients. Respond promptly to inquiries, provide quotes, and guide clients through menu selections. Ensure excellent service before, during, and after each event to build long-term client relationships. Operations & Logistics: Maintain an organized catering calendar and client database. Oversee on-site catering events when needed, including setup and breakdown. Monitor inventory of catering supplies and manage reordering as necessary. Marketing & Promotion: Collaborate with the marketing team to promote catering services via social media, email campaigns, and community events. Represent The Great Greek brand at local expos, food tastings, and networking events. Requirements: Previous experience in catering, restaurant management, or event planning (2+ years preferred). Strong interpersonal and sales skills. Excellent organizational and time-management abilities. Knowledge of food safety and handling practices. Ability to work flexible hours, including some evenings and weekends. Passion for hospitality and Mediterranean cuisine! Benefits: Competitive base salary + commission/bonuses based on catering sales Meal discounts Opportunities for growth within the brand Supportive team culture in a fast-growing restaurant group Join us at The Great Greek Mediterranean Grill and help share our love of fresh, flavorful food with every event we serve!

Job Description Job purpose To manage the Jimmy John's Catering program in assigned geographical area. Develop and nurture client relationships in order to build the brand and program. Network and develop sales leads through events, cold calling and sampling. Duties and Responsibilities • Be a Role Model to new Team Members • Provide excellent Customer Service • Adhere to Team Member Handbook Policies and Procedures • Maintain and foster Company Culture • Prep and make sandwiches for events when needed • Maintain Food Safety • Maintain Workplace Safety • Work closely with District Manager to meet performance metrics • Attend monthly General Manager meetings at the Corporate office • Attend weekly District Manager meetings at the Corporate office • Work closely with Brand Ambassadors to generate leads • Cold calling for leads daily, close leads and develop contract clients • Research and seek out community events and coordinate JJ attendance • Plan and execute Local Store Marketing strategy with Brand Ambassadors • Source and maintain client relations Qualifications • Must be 18+ • Must have at least 1 year of sales and /or marketing experience • Must be coachable • Must have experience in dealing with customer issues • Must be energetic, enthusiastic, confident, and outgoing Working conditions Must be able to work in a moderately loud and fast-moving environment. Jimmy John's stores play music at a moderate level all day. Must be able to avoid distraction and apply safety best practices while using slicer, knives and oven. Physical requirements Must be able to stand for length of shift. Must be able to lift up to 30 lbs. Must be able to climb ladder if needed.

The Catering Manager is responsible for overseeing the catering production, ensuring all catering orders are produced and delivered accurately. This position is also responsible maintaining sales and gaining new customers. Duties & Responsibilities: Maintain a clean and professional image Responsible for making sale calls to potential customers and providing catering items and menus as business allows Beginning of shift responsible for overlooking daily catering orders. Organize and arrange all catering orders. Communicates with staff requesting all food and supplies needed to be ordered. Manage the input catering order in POS system and finalizing all orders before end of shift. Ensure delivery to all catering orders accurately and in a timely manner. Take all catering orders by phone and/or email. Collecting overall payments. Comply with all health and safety regulatory requirements and immediately report any safety and/or maintenance concerns to the manager on duty. Qualifications High School Diploma and/or GED equivalent desired. Management experience in restaurant industry Good organization skills Great phone etiquette and verbal communicational skills Must be able to adhere to safety regulations SKILLS, PHYSICAL REQUIREMENTS & WORKING CONDITIONS: Previous restaurant experience preferred but not required Must be at least 21 years of age While performing the duties of this job, the employee is required to use hands to finger, handle or feel and reach with hands and arms. Position requires intermitent standing, bending, and lifting during working hours. The employee must be able to lift, pull, and push equipment and supplies in excess of twenty-five (25) pounds. Working conditions consists of normal baking environment where there may be discomfort due to oven temperatures, outside elements such as rain, cold, and heat. Noise levels are moderate

ROLE PURPOSE As a Kitchen Supervisor you are responsible for supporting the management team with leading by example and by providing employees with the knowledge and skills necessary to create an exceptional dining experience for each guest. Provides leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience in relation to food safety and food quality. RESPONSIBILITIES • Assist the KM to provide direction, coaching and leadership for all BOH employees (including food preparation and production, safety and sanitation and company policies and procedures) • Delivers exceptional guest experience through execution of great food • Utilizes all tools necessary to ensure quality food is prepared to recipe specification within company approved ticket times • Ensure the freshness of food product through proper purchasing and product rotation, utilizing the FIFO method • Checks food storage and temperatures daily, records the temperatures on the log sheet and notifies maintenance of any issues • Communicated, implements, and follow up on all changes for food products and kitchen systems and procedures/ if applicable • Perform daily opening, mid and closing operation duties • Responsible for attending trainings for new menu items and training kitchen staff on proper preparation of new menu items • Other duties as assigned QUALIFICATIONS AND SKILLS • 1 year of supervisory experience preferred • Food Certification required • Exceptional guest service orientation • Equally comfortable communicating and working with guests, peers, subordinates, vendors or partners • Standing, walking, lifting, twisting, bending and traversing stairs on a frequent basis • Availability to work during holidays, nights, and weekends • Ability to work in a fast pace environment • Must act with integrity and lead by example EMPLOYEE PERKS! • Free Popcorn & Soda • Free Employee Meal • Food & Beverage Discount • Free Movie Passes Please note, this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change or be added at any time per the business needs. Cinépolis USA is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

Job Description As a Kitchen Leader at Sprinkles, you will be the conductor of the cupcakes! You will oversee the production of each back-of-house associate, making sure they are following recipes, mixing all batters and frostings, and prepping each mix to be distributed to other bakeries if applicable. You should enjoy mentoring others and being hands-on in the kitchen. If motivating your team to work quickly without ever compromising quality, this is the position for you! Perks of Working with Sprinkles: Hourly Pay + Tips* Benefit options include Heath, Dental, Vision, Life, and 401K Daily Pay option available to associates Sprinkles Associate Card to sprinkle the joy to your family, friends, and community Opportunity to do good - Sprinkles partners with several charities and community organizations Family Friendly Hours Paid parental leave & paid time off Chance to be a part of special memories that happen daily in our bakery Development and growth opportunities Responsibilities: Act as a company advocate and embody the Sprinkles Culture. Retain and demonstrate proper policies and procedures delivered by trainers and managers with enthusiasm. Accept and/or prepare deliveries. Communicate the appropriate quantities and expectations to your kitchen staff regarding baking and frosting enough cupcakes for the day. Demonstrate teamwork skills as you rely on and assist fellow associates in providing the Sprinkles Experience . Delegate appropriate kitchen duties to your associates to help the bakery be prepared for opening. Lead and motivate your staff to work with detail and keep a consistent pace through their shifts. Assist with all cleaning duties as stated on opening, closing, daily, and/or weekly checklists. Adhere to all safety and sanitation guidelines to maintain a clean and safe work environment behind the counter and in the dining area where applicable. Report to work as scheduled and fulfill requirements for duration of shift. Requirements: A passion and love of the Sprinkles product, brand, and experience. Ability to work a changing schedule that can begin between Midnight and 4am. Ability to communicate verbally and understand and follow written and verbal instructions from management. 1-2 years of prior experience leading a kitchen or Equivalent culinary operations certification or degree. Can work well under pressure and maintain a consistent pace through the shift. Ability to be on your feet for hours at a time. Culinary or pasty certification preferred, or at least 1 year of previous food service experience (EG: cook, server, host, baker, busser) Can lift at least 25 pounds, carrying cupcake trays, frosting, and bags of boxed purchases. Must be able to move around the front of the bakery as you bend down for bags and reach up for cupcake trays. Must be able to remain in a stationary position for up to 60% of the time. *Tips are not guaranteed. Sprinkles is an Equal Opportunity Employer

Job Description Job purpose To manage the Jimmy John's Catering program in assigned geographical area. Develop and nurture client relationships in order to build the brand and program. Network and develop sales leads through events, cold calling and sampling. Duties and Responsibilities • Must help in-shop during lunch rush and execute catering orders for customer • Go on site to business to make orders for customers for events • Be a Role Model to new Team Members • Provide excellent Customer Service • Adhere to Team Member Handbook Policies and Procedures • Maintain and foster Company Culture • Prep and make sandwiches for events when needed • Maintain Food Safety • Maintain Workplace Safety • Work closely with Marketing Manager to meet performance metrics • Attend monthly General Manager meetings at the Corporate office • Cold calling for leads daily, close leads and develop contract clients • Research and seek out community events and coordinate JJ attendance • Plan and execute Local Store Marketing strategy • Source and maintain client relations Qualifications • Must be 18+ • Must have at least 1 year of sales and /or marketing experience • Must be coachable • Must have experience in dealing with customer issues • Must be energetic, enthusiastic, confident, and outgoing Working conditions Must be able to work in a moderately loud and fast-moving environment. Jimmy John's stores play music at a moderate level all day. Must be able to avoid distraction and apply safety best practices while using slicer, knives and oven. Physical requirements Must be able to stand for length of shift. Must be able to lift up to 30 lbs. Must be able to climb ladder if needed.