McCalls Catering & Events jobs - 37 jobs

Job DescriptionBenefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Our company is seeking a Warehouse based Fabricator (South San Francisco) who can build new and fabricate as well as repairs existing products or from raw resources, based on a production schedule to ensure all parts fit properly and meet safety standards. In this role, you will handle a variety of fabrics products and parts to fit, repair and/or assemble them into structures. It is essential to fabricate these parts according to technical blueprints, so you must use measuring tools to check your work. This job requires physical stamina as well as basic math and reading skills. Applicants must have experience fitting various product resources including welding steel, preferably in a manufacturing environment. Job responsibilities Reading and understanding product schematics and assembly instructions. Maintaining a production schedule. Fabricate wood, steel, plexiglass and other production parts according to blueprints Use measuring tools to inspect work Fit fabricated items Testing products for their functionality. Troubleshooting and stress testing products to minimize problems or recalls. Reporting and detailing product malfunctions. Adhering to assembly safety standards. Maintain tools and equipment Maintain a safe workplace Qualifications for Fabricator High school diploma or GED certificate Completion of a technical trade program or training program a plus Min. 2 years prior experience or proven work experience as a Fabricator or similar role Proficiency in operating heavy machinery Excellent eyesight and color vision Good dexterity Attention to detail Good organizational skills Fitting and welding experience preferred Physical stamina Basic math, reading, and computer skills Valid & clean driver's license Able to use ladders, clean ground level areas Constant standing and walking Lift materials, final products, and items packed for shipment or delivery Frequent lifting/pushing/pulling objects up to 10-15 lbs, occasionally lifting/pushing/pulling objects up to 50 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance) or using a hoist Valid Covid Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. Additional Information This is a part-time post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Part-time Description The Heart of the House team member's primary objective is to prepare food items using the correct method to ensure the desired outcome in Taste, Texture, Quality, Yield and Appearance. Keeps work area and equipment clean and organized and assists in other areas of the kitchen as needed. Follows all safety guidelines and procedures. Duties & Responsibilities: Maintains a Team and Guest focus while performing duties. Demonstrates Respect and Loyalty to the entire team every shift. Understands his/her role as a team player with both Heart of the House and Front of the House Team Members, working together to achieve common goals. Is Happy to Serve! Understands his/her role in achieving Our Mission Statement. Assumes responsibility for the correct preparation of food products. Prepares product in as described in the Production Book. Safely operates all equipment involved in grill and sandwich preparation. Learns about other kitchen equipment before use. Adheres to all Health Department and sanitation standards. Labels food products according to Health Department and company standards. Ensures all products are handled to minimize time in the Temperature Danger Zone. Keeps work area clean and organized. Handles food product carefully to prevent waste. Communicates with Kitchen Manager regarding product needs. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or other members of the management team. Jumps in as needed to ensure the smooth and efficient operation of the restaurant as directed by management. Always adheres to safety standards. Demonstrates personal ethics, values and a sense of commitment in the work environment. Requirements Qualifications: Possesses a positive attitude and work well with others. A Happiness to Serve is essential! Able to communicate clearly with managers, heart of the house and front of the house personnel in English. Proficient reader in either English or Spanish. Can accurately follow a recipe, use a scale and use measuring tools. Able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Able to work in a standing position for long periods of time (up to 12 hours on occasion.) Able to work in a fast-paced kitchen environment. Able to work in hot, wet, humid and loud environment for long periods of time. Can hear with 100% accuracy with correction. Can see 20/20 with correction. Has or obtains California Food Handler certification before commencing work. Certification must be maintained throughout employment. At least 18 years of age. Uniform Requirements: Clean non-slip shoes Socks must be worn Clean black non-denim pants Clean company-supplied shirt and apron Hairnet or hat (company hat only) Daily bathing and use of deodorant Company-provided protective gear as required Salary Description $16.90 per hour

About the Role: Driven by our values and an innate understanding of our culture, the front-of-the-house (FOH) Team Member‘s primary responsibility is to work with the Restaurant Team in providing our guests with an exceptional and memorable dining experience that exceeds their expectations. Compensation: This role is a non-exempt, hourly position. Starting rate is minimum wage plus tips. Core Responsibilities Is Happy To Serve! Leads through service. Supports and empowers the entire Restaurant team. Demonstrates integrity, values, and a sense of commitment in the work environment consistent with the Company's Mission, Vision and Values. Maintains and ensures on each shift, that there is a Team and Guest focus while performing responsibilities. This is done by demonstrating Respect and Loyalty to the entire team every shift. Understands his/her role as a Restaurant partner and team player with Managers, Heart of the House and Front of the House Team Members, working together to achieve common goals. Ensures Points of Service and service standards are maintained throughout the shift through personal interaction with the guests. Touches tables and engages with guests to ensure guest expectations are exceeded. Partners with Managers in handling guest recovery interactions. Participates in preorder taking, entering orders into POSI, and packing of equipment and food. Adheres to all Health Department and sanitation standards and keeps restaurant in clean, comfortable, and inviting state. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the General Manager or other members of the management team. Leadership & Culture Is Happy To Serve and leads through humble service. Champions the Culture and Values of the Company. Demonstrates integrity and commitment in the work environment to the Company's Mission, Vision and Values. Requirements About You Experience in a Fast Casual Restaurant preferred, but not required. Passionate, fun, positive and results-oriented. Organized and detail-oriented. Exceptional communication skills. Must be able to read and speak English. At least 16 years of age. Able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Able to work in a standing position for long periods of time (up to 8 hours on occasion.) Able to work in a fast-paced environment. Able to hear with 100% accuracy with correction. Able to see 20/20 with correction. Have or obtain California Food Handler and Responsible Alcohol Service certifications before commencing work. Certification must be maintained throughout employment. Uniform Requirements Clean non-slip shoes Socks must be worn Clean black non-denim pants Clean company-supplied shirt, nametag, and apron Daily bathing and use of deodorant Our Values We lead through service. We care for each other and value our relationships. We care for our guests and community. We treat everyone with equal dignity and respect. We are committed to excellence and have integrity in all that we do. We have FUN while we work. We are a team driven by loyalty and mutual support. We are committed to the ongoing development of each other. We empower through praise and accountability. We are Happy To Serve. Salary Description $16.90 per hour plus tips

The Caterer/Driver Team Member's primary objective is to provide our guests with an exceptional and memorable catering experience that exceeds their expectations! This is achieved by executing our Mission and living our Values. Your focus on our MISSION STATEMENT and LIVING OUR VALUES is key to our success! Your influence is multi-faceted and includes your interaction with the following: Your immediate team members Your Management Team Our Heart of the House Team Our Guests both in person and on the phone Compensation: The Caterer/Driver is a non-exempt position starting at minimum wage plus tips. Duties & Responsibilities: Maintains a Team and Guest focus while performing duties. Demonstrates Respect and Loyalty to the entire team every shift. Understands his/her role as a team player with both Heart of the House and Front of the House Team Members, working together to achieve common goals. Must be an individual of high integrity, demonstrate a positive attitude, have a high level of enthusiasm, and have an innate ability to interact with people at a high level of hospitality. Is Happy to Serve! Demonstrates an exceptional attitude and friendliness, always and to everyone. Works independently, following all company standards and systems, without direct supervision. When on a large event, will be supervised by a lead caterer. Follows all company policies, safety guidelines, and procedures. Abides by all rules of the road when driving. Adheres to all Health Department and sanitation standards. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the management team. Demonstrates personal ethics, values, and a sense of commitment in the work environment. Requirements Qualifications: Is an individual of high integrity, demonstrates a positive attitude, has a high level of enthusiasm, and has an innate ability to interact with people. Possesses a positive attitude and works well with others. A Happiness to Serve is essential! Enjoys working with others, including members of the public. Is at least 19 years of age. Able to communicate clearly. Speaks and reads English. Able to work unsupervised. Must be confident and an excellent problem-solver in a variety of situations. Must be able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Can work in a standing position for long periods of time (up to 8 hours), outdoors and occasionally in extreme weather. Enjoys working in a fast-paced environment. Hears with 100% accuracy with correction. Sees 20/20 with correction. Has or obtains California Food Handler and Responsible Beverage Service certifications before commencing work. Certification must be maintained throughout employment. Has an exemplary driving record if driving for us, including participating in the DMV Pull Records program. Able to drive company vehicles, as well as has reliable personal vehicle covered by liability insurance with limits as determined by company policy. Uniform Requirements: Clean non-slip shoes Socks must be worn Clean black non-denim pants and button-down shirt Oxford-style shirt Clean company-supplied apron and nametag Daily bathing and use of deodorant Salary Description $16.90 per hour plus tips

About the Role: Driven by our values and an innate understanding of our culture, the front-of-the-house (FOH) Team Member‘s primary responsibility is to work with the Restaurant Team in providing our guests with an exceptional and memorable dining experience that exceeds their expectations. Compensation: This role is a non-exempt, hourly position. Starting rate is minimum wage plus tips. Core Responsibilities Is Happy To Serve! Leads through service. Supports and empowers the entire Restaurant team. Demonstrates integrity, values, and a sense of commitment in the work environment consistent with the Company's Mission, Vision and Values. Maintains and ensures on each shift, that there is a Team and Guest focus while performing responsibilities. This is done by demonstrating Respect and Loyalty to the entire team every shift. Understands his/her role as a Restaurant partner and team player with Managers, Heart of the House and Front of the House Team Members, working together to achieve common goals. Ensures Points of Service and service standards are maintained throughout the shift through personal interaction with the guests. Touches tables and engages with guests to ensure guest expectations are exceeded. Partners with Managers in handling guest recovery interactions. Participates in preorder taking, entering orders into POSI, and packing of equipment and food. Adheres to all Health Department and sanitation standards and keeps restaurant in clean, comfortable, and inviting state. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the General Manager or other members of the management team. Leadership & Culture Is Happy To Serve and leads through humble service. Champions the Culture and Values of the Company. Demonstrates integrity and commitment in the work environment to the Company's Mission, Vision and Values. Requirements About You Experience in a Fast Casual Restaurant preferred, but not required. Passionate, fun, positive and results-oriented. Organized and detail-oriented. Exceptional communication skills. Must be able to read and speak English. At least 16 years of age. Able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Able to work in a standing position for long periods of time (up to 8 hours on occasion.) Able to work in a fast-paced environment. Able to hear with 100% accuracy with correction. Able to see 20/20 with correction. Have or obtain California Food Handler and Responsible Service certifications before commencing work. Certification must be maintained throughout employment. Uniform Requirements Clean non-slip shoes Socks must be worn Clean black non-denim pants Clean company-supplied shirt, nametag, and apron Daily bathing and use of deodorant Our Values We lead through service. We care for each other and value our relationships. We care for our guests and community. We treat everyone with equal dignity and respect. We are committed to excellence and have integrity in all that we do. We have FUN while we work. We are a team driven by loyalty and mutual support. We are committed to the ongoing development of each other. We empower through praise and accountability. We are Happy To Serve. Salary Description $16.90 per hour plus tips

Job DescriptionBenefits: 401(k) Dental insurance Health insurance Vision insurance Responsibilities for kitchen steward Setup and organize work station with proper equipment Use correct cleaning chemicals for designated items, according to OSHA Standards Check the working condition of equipment to make sure it works properly. Fill the dish machine with proper water level and ensure the temperature level is set to standard Organize the breakdown area for dirty ware Remove excess food/debris from soiled ware before placing them in the machine Position dirty ware in the designated racks for cleaning Ensures a clean and workable kitchen area by scraping food from dirty dishes, pots, pans, plates, glasses, flatware, service ware and miscellaneous items and washing them by hand and/or the dishwashing machine. Remove washed ware and allow them to dry -put them in designated area Inspect the cleanliness and condition of all washed equipment and areas; re-clean any item not meeting standards Handle all dishes carefully to prevent breakage and losses Change dish machine water/fill and refill as to ensure all dishes are properly cleaned Knows correct temperature for high volume machine ware-washing, including, rinsing, and pre-soaking of all pots, pans, utensils, plates, glasses Clean spills in kitchen and work areas immediately Transport garbage can from kitchen and work areas to dumpster, empty and clean according to standard Report damages, maintenance, problems or safety hazards to supervisor Organize and restock wash areas for next shift Restocks dish station and storage according to needs May clean dining room tables May locate and bring special equipment to kitchen as requested Promote the use of safe and environmentally friendly work habits in the performance of all work duties Checks for broken items on the floor and wet areas that may be hazardous and removes the hazard Understands and uses safety procedures when using all equipment Performs side duties as requested including cleaning, setting up presoaking solution, organizing and cleaning of kitchen areas, storerooms and wet and dry storage areas, and cleaning of equipment Prepare food in line as requested by the kitchen team including cutting fruit, vegetables preparing meat Ensures compliance to standards set by management for proper care and cleaning of all china, glassware, silverware, pots and pans, equipment, floor drains, vent-a-hoods, removal of trash areas and maintenance of kitchen and back hallways Qualifications for kitchen steward Constant standing and walking Frequent lifting/pushing/pulling objects up to 10-15 lbs, occasionally lifting/pushing/pulling objects up to 30 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance) Able to use ladders, clean ground level areas Some culinary experience preferred Valid California Food Handlers Card Additional Information This is a part-time post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Part-time Description About the Role: Driven by our values and an innate understanding of our culture, the front-of-the-house (FOH) Team Member‘s primary responsibility is to work with the Restaurant Team in providing our guests with an exceptional and memorable dining experience that exceeds their expectations. Compensation: This role is a non-exempt, hourly position. Starting rate is minimum wage plus tips. Core Responsibilities Is Happy To Serve! Leads through service. Supports and empowers the entire Restaurant team. Demonstrates integrity, values, and a sense of commitment in the work environment consistent with the Company's Mission, Vision and Values. Maintains and ensures on each shift, that there is a Team and Guest focus while performing responsibilities. This is done by demonstrating Respect and Loyalty to the entire team every shift. Understands his/her role as a Restaurant partner and team player with Managers, Heart of the House and Front of the House Team Members, working together to achieve common goals. Ensures Points of Service and service standards are maintained throughout the shift through personal interaction with the guests. Touches tables and engages with guests to ensure guest expectations are exceeded. Partners with Managers in handling guest recovery interactions. Participates in preorder taking, entering orders into POSI, and packing of equipment and food. Adheres to all Health Department and sanitation standards and keeps restaurant in clean, comfortable, and inviting state. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the General Manager or other members of the management team. Leadership & Culture Is Happy To Serve and leads through humble service. Champions the Culture and Values of the Company. Demonstrates integrity and commitment in the work environment to the Company's Mission, Vision and Values. Requirements About You Experience in a Fast Casual Restaurant preferred, but not required. Passionate, fun, positive and results-oriented. Organized and detail-oriented. Exceptional communication skills. Must be able to read and speak English. At least 16 years of age. Able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Able to work in a standing position for long periods of time (up to 8 hours on occasion.) Able to work in a fast-paced environment. Able to hear with 100% accuracy with correction. Able to see 20/20 with correction. Have or obtain California Food Handler and Responsible Beverage certifications before commencing work. Certification must be maintained throughout employment. Uniform Requirements Clean non-slip shoes Socks must be worn Clean black non-denim pants Clean company-supplied shirt, name tag, and apron Daily bathing and use of deodorant Our Values We lead through service. We care for each other and value our relationships. We care for our guests and community. We treat everyone with equal dignity and respect. We are committed to excellence and have integrity in all that we do. We have FUN while we work. We are a team driven by loyalty and mutual support. We are committed to the ongoing development of each other. We empower through praise and accountability. We are Happy To Serve. Salary Description $17.87 plus tips

Full-time Description ASSISTANT GENERAL MANAGER | JOB DESCRIPTION Reports to: General Manager | Location: Restaurant (Chatsworth) FLSA Status: Non-exempt | $28.00-$30.00 per hour About the Role / Driven by our values and an innate understanding of our culture, the Assistant General Manager's primary responsibility is to assist and provide our guests with an exceptional and memorable dining experience that exceeds their expectations. This is achieved through the Assistant General Manager's partnership and influence, in the daily putting into practice our mission statement, in successful shift management, and through the ongoing development of our team. Equally important and connected is the partnership with the General Manager in overseeing the planning, organizing, training, and development of each individual manager and team member, as well as the shared achievement of stated objectives in finance, safety, quality and the cultural environment of the restaurant. This position will have partnership relationships with Catering Office and Restaurant Support Center Teams. Core Responsibilities Is Happy To Serve ! Leads through service. Supports and empowers the team. Demonstrates at all times integrity, values, and a sense of commitment in the work environment consistent with the Company's Mission, Vision and Values. Maintains and ensures on each shift, that there is a team and guest focus while performing responsibilities. The AGM does this by demonstrating Respect and Loyalty to the entire team every shift. Understands his/her role as a partner and team player with Managers, Kitchen and Front of the House Team Members, working together to achieve common goals. Partners with the General Manager in coaching and leading our teams through proper training systems, adherence to policies and company standards, and implementation of our service standards, through our Points of Service. The AGM has a mastery over the Circle of Service and the ability to maintain all Points of Service by delegating to team members as well as thru communication with fellow managers. Continually touches tables and engages with guests to ensure guest expectations are exceeded. Builds relationships with guests in Restaurants, Catered events, and within the Community. Partners with the General Manager and #1KM in adhering and holding accountable the entire Restaurant team to all Health Department and sanitation standards. The AGM has a full understanding of Catering Services and Systems, able to plan and execute successful Stonefire Catering Events. The AGM fully understands and ensures all federal, state and county legal standards that pertain to health, safety, and labor requirements are met and followed. The AGM partners with the Restaurant Managers and KM's in keeping the restaurant in clean, comfortable and inviting state. Fervently manages all shifts for safety! Ensures safety policies are followed and holds team accountable for breeches in safety standards. The AGM partners with all Managers to ensure all food and products are consistently prepared and served according to our recipes, portioning and serving standards. Supports the team in achieving stated and planned objectives in sales, food cost, labor cost, and operating expenses. Fully understands when objectives go off course, and partners with the GM and KM's to get back on track as soon as possible. The AGM attends all scheduled team meetings. They are a partner to the GM in regard to preparing schedules, and conducting Weekly Manager and KM Meetings. Performs other related duties as assigned by the General Manager or Director of Operations. Actively creates and builds healthy Teams through communication, alignment, commitment and accountability through the Company. Requirements About You 3+ years in a high-volume role - Fast Casual and Catering preferred but not required. Passionate, fun, positive and results-oriented. Attentive and available to clients and guests if and when issues arise. Open to coaching and development, values critical to the Company and its success. Strong organizational leadership and exceptional communication skills. Entrepreneurial and driven by accomplishment and accountability. Available weekends as needed for events and sales opportunities. Lover of people, food and service, and the magic that exists in their confluence. Salary Description $28.00-$30.00 per hour

Part-time Description The Heart of the House team member's primary objective is to prepare food items using the correct method to ensure the desired outcome in Taste, Texture, Quality, Yield and Appearance. Keeps work area and equipment clean and organized and assists in other areas of the kitchen as needed. Follows all safety guidelines and procedures. Compensation: The Heart of the House position is a non-exempt role paid hourly starting between minimum wage and $17.00 plus tip pool. Duties & Responsibilities: Maintains a Team and Guest focus while performing duties. Demonstrates Respect and Loyalty to the entire team every shift. Understands his/her role as a team player with both Heart of the House and Front of the House Team Members, working together to achieve common goals. Is Happy to Serve! Understands his/her role in achieving Our Mission Statement. Assumes responsibility for the correct preparation of food products. Prepares product in as described in the Production Book. Safely operates all equipment involved in grill and sandwich preparation. Learns about other kitchen equipment before use. Adheres to all Health Department and sanitation standards. Labels food products according to Health Department and company standards. Ensures all products are handled to minimize time in the Temperature Danger Zone. Keeps work area clean and organized. Handles food product carefully to prevent waste. Communicates with Kitchen Manager regarding product needs. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or other members of the management team. Jumps in as needed to ensure the smooth and efficient operation of the restaurant as directed by management. Always adheres to safety standards. Demonstrates personal ethics, values and a sense of commitment in the work environment. Requirements Qualifications: Possesses a positive attitude and work well with others. A Happiness to Serve is essential! Able to communicate clearly with managers, heart of the house and front of the house personnel in English. Proficient reader in either English or Spanish. Can accurately follow a recipe, use a scale and use measuring tools. Able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Able to work in a standing position for long periods of time (up to 12 hours on occasion.) Able to work in a fast-paced kitchen environment. Able to work in hot, wet, humid and loud environment for long periods of time. Can hear with 100% accuracy with correction. Can see 20/20 with correction. Has or obtains California Food Handler certification before commencing work. Certification must be maintained throughout employment. At least 18 years of age. Uniform Requirements: Clean non-slip shoes Socks must be worn Clean black non-denim pants Clean company-supplied shirt and apron Hairnet or hat (company hat only) Daily bathing and use of deodorant Company-provided protective gear as required

Job DescriptionBenefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Seamstress / Seamster in production setting The seamster / seamstress is a skilled worker who operates sewing machines in a production setting. Their primary function is to efficiently sew large quantities of garments, apparel or components amongst others. Breakdown of their key responsibilities: Production and Sewing: Operate Industrial Sewing Machines: designed for high speed and durability. These machines can handle heavy materials and perform specific tasks like single-needle stitching, serging (finishing edges), or attaching components. Taking measurements and creating patterns Sewing and altering garments, uniforms, tablecloth, packaging material amongst others Working with a variety of fabrics and materials Managing inventory and ordering supplies Providing excellent internal customer service Fitting garments on customers to determine how the alterations should be done. Meet Production Requirements: sewing is fast-paced, and seamsters / seamstresses need to be efficient to meet production requirements. This needs a high level of dexterity and focus to consistently produce quality work. Quality Control: Inspect Work: Seamsters / seamstresses are responsible for inspecting their work for any defects or inconsistencies. This might involve checking for uneven seams, missed stitches, or flaws in the material. Maintain Quality Standards: Ensuring finished products meet established quality standards is crucial. This involves identifying and reporting any issues to prevent defective items from moving forward in the production line. Machine Maintenance: Perform Basic Maintenance: Seamster /seamstresses often perform basic maintenance tasks on their machines. This could involve changing needles, oiling moving parts, or identifying minor problems that need further attention from a mechanic. Additional Responsibilities: Maintaining Workspace: Keeping their workspace clean and organized is important for safety and efficiency. Following Safety Procedures: strict safety and preventive protocols to prevent accidents and to be familiar with and adhere to these procedures. Requirements: High school diploma or GED. Experience working as a seamstress or tailor, minimum 3-5 years in volume environments Sound knowledge of various fabrics and sewing techniques. The ability to work under time constraints, independently and efficiently The ability to safely use different types of sewing machines. Good hand-eye coordination. Effective communication skills. Exceptional customer service skills. Excellent attention to detail In-depth knowledge of best practices and methods. Excellent communication and organizational skills. Aptitude for multi-tasking. Must be able to work cooperatively and efficiently in a team. Able to stand and sit for longer periods of time Frequent lifting/pushing/pulling objects up to 10-15 lbs, occasionally lifting/pushing/pulling objects up to 30 lbs, rarely lifting/pushing/pulling objects up to 50 lbs (with assistance) Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. Additional Information This is a part-time / hourly post, located in South San Francisco. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described in the headings above. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance The main purpose of this role is to support the Executive Chef with general kitchen and catering duties. To produce high quality food and ensure best practice is followed and adhered to whilst also achieving consistently high standards of performance. Be able to produce kitchen quality food products on-catering site locations, equal to in-kitchen environment. MAIN DUTIES A: Key Responsibilities - To manage a section and junior chefs within the kitchen for assigned tasks and duties - To maintain a high standard of food quality and presentation. - To maintain portion control as directed by the Executive Chef and manage any wastage recording, where necessary, appropriately. - To ensure that dishes are prepared and cooked according to the specific instructions of the Executive Chef. - To participate in a team of chefs and stewards and work collaboratively with others in pursuit of team goals. - To support the Executive Chef and other Chef de Parties in providing an efficient and effective food service as is required from the catering department. - To assist the Executive Chef in the smooth running of the kitchen in line with departmental procedures on a day to day basis including but not limited to; o Reviewing stock levels and noting ordering requirements bringing them to the clear attention of the Executive Chef, as appropriate. o Ensuring that all deliveries during your shift are checked and stored correctly, checking always for quality and freshness, rotating and controlling stock in accordance with best practice. o Assisting with the execution of accurate stock audits. o De briefing or providing written handovers to the Chef de Partie next on shift as appropriate. - To assist the Executive Chef in the development of the catering operation in terms of service standards and profitability. - Ensure all policies, procedures, standards and guidelines are carefully adhered to. - To be responsible for cleaning and care of all equipment in the area of work. - To wash equipment and utensils, floors, walls and surfaces of the kitchen using the methods and materials as prescribed by the Chef Supervisor in accordance with Health & Safety, Food Hygiene and OSHA regulations and legislation./ Ensure that the cleaning schedule is adhered to and that cleaning tasks are completed as necessary and appropriate. - To perform cleaning tasks as directed by the Executive Chef in any and all areas. - To provide assistance with events catering and any other catering services undertaken by the Kitchen when needed. - To build effective and constructive relationships. - To communicate clearly, concisely and professionally. Any other duties that might reasonably be expected from the post holder. B: Requirements & Personal Attributes - Candidates should possess appropriate qualifications and experience to meet the requirements of this role. Minimum 5 Years prior Chef de Partie in large volume operations required C: Experience / Knowledge - Experience of working in a supervisory role in a busy commercial kitchen with multiple business areas. - Experience of menu and product development - Experience of catering for large functions D: Key Skills - Excellent human relation and guest service skills. - Commercial awareness. - Flexibility. - The ability to be proactive and identify and recommend changes for improvement where appropriate. - Accuracy and attention to detail. - Good communication and interpersonal skills - Problem solving skills. - Excellent organizational skills and the ability to handle a varied and demanding workload. - The ability to work independently and demonstrate initiative as well as being able to work effectively as a member of a team. E: Personal Hygiene and Appearance - Observe good personal hygiene at all times and be of well-groomed appearance at all times. F: Food Hygiene and Health & Safety - All staff are required to observe and comply with all relevant regulations and legislation set out on in the Handbook in line with statutory obligations. - Participate in all training as required. - Constant standing and walking - Frequent lifting/pushing/pulling objects & occasionally lifting/pushing/pulling objects up to 50 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance). - Safely Load and Unload catering trucks with food transit boxes and equipment - Able to use ladders, clean ground level areas - Valid California Food Handlers Card & Manager ServeSafe Certified - Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the operation when needed to assist operations to perform job duties not necessarily contained in this job description - Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. - Whilst English is the main language of communication; we welcome bilingual English & Spanish speakers G: Additional Information This is a parttime post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Job DescriptionBenefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance The Staffing Manager is responsible for delivering and overseeing all staffing needs at McCalls Catering & Events including in-house staff and 3rd-party off-site staff. The Staffing Manager is also actively engaged in recruitment processing, attends hiring-fairs and assists in training of new team members as needed. The Staffing Manager acts as the primary staffing liaison for Front of House (FOH) employees and works in conjunction with the back of house (BOH) staff and captains to communicate all important info for a successful event. Staffing Manager coordinates and engages shift requirements with outsourced labor resources, ensures that full-details related to the engagements are coordinated and post-event reviews billing. Staffing Manager will secure front of house staff for events, coordinate site times, relay all information effectively and efficiently to staff, while providing initial human resource support for FOH employees. This position involves recruitment, on-boarding, training, as well as employment review. This individual demonstrates and implements the highest standard of professionalism in the industry. The Staffing Manager also assists in accurately processing of all payroll information for hourly event & catering staff post event. General Responsibilities: Staffing Maintains information for online staffing programs. Maintains good relationship with Temporary Staffing Agencies. Manages uniform inventory. Maintain, manage and improve systems and procedures relating to: new hire paper work, employment tenure data, staff availability criteria, accurate processing of service staff payroll Maintain correct staff data in Nowsta and internal work processes Communicate clearly to staff all pertinent event information. Obtain confirmations from all staff after event information is received. Assemble Captain Packets to include event summary sheets, menus, staff lists, and manager packets obtained from Event Managers. Maintain on-site compliance with or FOH and BOH for each event to comply with City, State and Federal labor laws. Attends events to check-in staff, assure proper timekeeping, breaks, uniforms, amongst others Problem solves with Event Managers on event day cancellations and no-shows. Monitors and ensure all training programs throughout the year including ABC and Serv-Safe and other company required training requirements are timely rolled-out and secured. Effectively consults and collaborates with upstream partners during the proposal process. Assists Event Managers with efficient and profitable staffing. Actively participates in the event planning process. Progressively reviews post event staffing data and recordkeeping. Have a clear understanding of logistical considerations in regard to staffing. Is available by cell phone, email amongst other channels for management and staff, regarding last minute staffing changes. Essential Skills and Experience Have a strong foundation in prevailing CA & SF labor regulations and definitions. Be able to coordinate various activities with multiple components requiring independent follow through and attention to detail. Comfortable in a multi-task environment with frequent interruptions, short deadlines, and sometimes a high degree of pressure, whilst maintaining accuracy. Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house experience. Communication and interpersonal skills necessary to interact with management and staff at all levels. Knowledge of additional language(s) appreciated Adequately represents the organization when in contact with staff and vendors on the telephone. Be highly organized and detail oriented. Possess excellent basic math skills. Proficient in general computer systems but not limited to Word and Excel (Microsoft). Experience with staffing software such as Nowsta staffing software and App-based modules as a strong plus Physical Demands and Work Environment While performing the duties of this job, the employee is required to walk/stand or sit in front of a computer screen up to the entire day and occasionally sit in meetings. The employee must occasionally reach, bend, stoop and lift to 50 lbs., ability to bend, kneel, squat and reach overhead. When on-site at a catering additional walking and physical activity is to be anticipated. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Valid Covid Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. College degree preferred

About the Role: Driven by our values and an innate understanding of our culture, the front-of-the-house (FOH) Team Member‘s primary responsibility is to work with the Restaurant Team in providing our guests with an exceptional and memorable dining experience that exceeds their expectations. Compensation: This role is a non-exempt, hourly position. Starting rate is minimum wage plus tips. Core Responsibilities Is Happy To Serve! Leads through service. Supports and empowers the entire Restaurant team. Demonstrates integrity, values, and a sense of commitment in the work environment consistent with the Company's Mission, Vision and Values. Maintains and ensures on each shift, that there is a Team and Guest focus while performing responsibilities. This is done by demonstrating Respect and Loyalty to the entire team every shift. Understands his/her role as a Restaurant partner and team player with Managers, Heart of the House and Front of the House Team Members, working together to achieve common goals. Ensures Points of Service and service standards are maintained throughout the shift through personal interaction with the guests. Touches tables and engages with guests to ensure guest expectations are exceeded. Partners with Managers in handling guest recovery interactions. Participates in preorder taking, entering orders into POSI, and packing of equipment and food. Adheres to all Health Department and sanitation standards and keeps restaurant in clean, comfortable, and inviting state. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the General Manager or other members of the management team. Leadership & Culture Is Happy To Serve and leads through humble service. Champions the Culture and Values of the Company. Demonstrates integrity and commitment in the work environment to the Company's Mission, Vision and Values. Requirements About You Experience in a Fast Casual Restaurant preferred, but not required. Passionate, fun, positive and results-oriented. Organized and detail-oriented. Exceptional communication skills. Must be able to read and speak English. At least 16 years of age. Able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Able to work in a standing position for long periods of time (up to 8 hours on occasion.) Able to work in a fast-paced environment. Able to hear with 100% accuracy with correction. Able to see 20/20 with correction. Have or obtain California Food Handler and Responsible Beverage Service certifications before commencing work. Certification must be maintained throughout employment. Uniform Requirements Clean non-slip shoes Socks must be worn Clean black non-denim pants Clean company-supplied shirt, nametag, and apron Daily bathing and use of deodorant Our Values We lead through service. We care for each other and value our relationships. We care for our guests and community. We treat everyone with equal dignity and respect. We are committed to excellence and have integrity in all that we do. We have FUN while we work. We are a team driven by loyalty and mutual support. We are committed to the ongoing development of each other. We empower through praise and accountability. We are Happy To Serve. Salary Description $16.90 per hour plus tips

Full-time Description CATERING SALES MANAGER | JOB DESCRIPTION Reports to: Director of Catering FLSA Status: Exempt | Salary Band: $71k-$80k + Commission About Us / Stonefire Grill is a unique brand of hospitality and an expanded fast-casual concept with equal emphasis on dine-in, takeout and catering revenue centers. We prepare simple, from-scratch family recipes, just as you would at home, and we do so with an exceptional standard of service. The result? A warm, friendly, inviting, and delicious experience for our guests at prices that bring a whole new meaning to ‘value'. About the Role / As the Catering Sales Manager, you will be a dynamic, results-driven sales professional who actively generates new business opportunities while nurturing existing client relationships. You will take a proactive approach to identifying and engaging potential catering clients through research, networking, and community outreach-turning first conversations into loyal, long-term relationships. Driven by our values and with a deep understanding of our culture, you will implement Stonefire Grill's sales and service strategy throughout the entire sales process, from lead generation to booking and follow-up. This role is key to growing catering sales across all Stonefire Grill locations and the Rattler's Bar-B-Que restaurant in Santa Clarita, ensuring every guest interaction reflects the warmth, quality, and hospitality our brand is known for. CORE RESPONSIBILITIES Business Development & Relationship Building Develop and foster active relationships within the community (chamber of commerce, businesses, educational institutions, places of worship, non-profits). Partner with restaurant operators, the catering office, and operations leadership to leverage existing opportunities. Represent Stonefire Grill at local networking events, community gatherings, and promotional opportunities. Lead Generation Identify and target potential catering clients through research, networking, and direct outreach. Prospect new business opportunities via cold calls, personalized emails, in-person visits, and community engagement. Qualify leads by assessing event needs, timelines, and budget to ensure alignment with Stonefire Grill's catering capabilities. Maintain an active pipeline of prospects, tracking all touchpoints and progress. Partner with marketing to follow up on leads from campaigns, tastings, and promotions. Re-engage dormant leads with tailored outreach to encourage repeat or future bookings. Sales Strategy & Execution Strategically plan weekly sales activities focused on prospect meetings, tastings, introductions, and events. Analyze market conditions, trends, competitive landscape, and guest feedback to identify revenue growth opportunities. Champion catering initiatives by providing hands-on support and feedback to restaurant teams. Drive comp store sales results that exceed company goals and budgets in partnership with operations and marketing teams. Account Management Maintain consistent follow-up with new and repeat clients to ensure satisfaction and loyalty. Utilize company catering software to track accounts, orders, and healthy ordering patterns. Reactivate dormant accounts through targeted outreach strategies. Demonstrate thorough knowledge of all menu offerings and services for effective, customized sales presentations. Manage projects and perform other related duties as assigned by the Director of Catering. About You Experience & Education 4+ years in a high-volume Sales role (Catering Sales experience preferred) 4-year college degree or specialty degree in sales or marketing highly preferred High school diploma or GED required Track record of meeting or exceeding sales targets Skills & Attributes Mastery of Microsoft Office Suite Exceptional communication skills (verbal and written) Strong organizational leadership competencies Entrepreneurial mindset with proven ability to create and implement sales systems Passionate, fun, positive, and results-oriented Receptive to coaching and committed to continuous improvement Practical Requirements Availability for occasional weekend and evening work as needed for events and sales opportunities Ability to work extended hours beyond the normal 9-10 hour workday when necessary Valid driver's license with clean driving record and adequate insurance coverage Reliable personal vehicle for extensive travel throughout Southern California Our Values People First - Our Team. Our Guests. Integrity - We do what's right! Inclusion - You belong here! Community - 4 walls, 4 blocks, 4 miles. Fun-We Have FUN while we work! Salary Description $71,000 - $80,000 plus commission

Job DescriptionBenefits: 401(k) Flexible schedule Health insurance Opportunity for advancement Paid time off Vision insurance We are on the hunt for an experienced line cook(s) to join our talented team and help prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the chefs exact specifications. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our customer satisfaction and business growth. Line Cook Responsibilities: Ensuring the preparation station and the kitchen are set up and stocked. Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces. Reporting to the executive chef and following instructions. Making sure food preparation and storage areas meet health and safety standards. Cleaning prep areas and taking care of leftovers. Stocking inventory and supplies. Cooking menu items with the support of the kitchen staff. Line Cook Requirements: High school diploma or equivalent qualification. Certificate in culinary arts or related field. A minimum of 2 years experience in a similar role. In-depth knowledge of restaurant best practices and cooking methods. Excellent communication and organizational skills. Aptitude for multi-tasking. Must be able to work cooperatively and efficiently in a team. A food handler's license certified Sound knowledge of food health and safety regulations. Constant standing and walking Frequent lifting/pushing/pulling objects up to 10-15 lbs, occasionally lifting/pushing/pulling objects up to 30 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance) Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. Additional Information This is a part-time post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Full-time Description RESTAURANT MANAGER | JOB DESCRIPTION Reports to: General Manager | Location: Restaurant FLSA Status: Non-Exempt | Compensation Range $24.00-$26.00 per hour ABOUT THE ROLE: Driven by our values and an innate understanding of our culture, the Restaurant Manager's primary responsibility is to assist and provide our guests with an exceptional and memorable dining experience that exceeds their expectations. This is achieved through the Restaurant Manager's partnership and influence in the daily putting into practice our mission statement, in successful shift management, and through the ongoing development of our teams. Equally important and connected is the partnership with the General Manager (GM), Assistant General Manager (AGM), and Executive Kitchen Manager (EKM) in overseeing the planning, organizing, training, and development of each individual manager and team member, as well as the shared achievement of stated objectives in finance, safety, quality and the cultural environment of the restaurant. This position will have partnership relationships with Kitchen Managers, Restaurant Managers, Catering Office, and Restaurant Support Center Teams. CORE RESPONSIBILITIES Is Happy to Serve! Leads through service. Supports and empowers the team. Demonstrates at all times integrity, values, and a sense of commitment in the work environment consistent with the Company's Mission, Vision and Values. Maintains and ensures on each shift, that there is a team and guest focus while performing responsibilities. The Restaurant Manager does this by demonstrating respect and loyalty to the entire team every shift. Understands his/her role as a partner and team player with Managers, Heart of the House and Front of the House Team Members, working together to achieve common goals. Partners with the General Manager and other Managers in coaching and leading our teams through proper training systems, adherence to policies and company standards, and implementation of our service standards, through our Points of Service. The Restaurant Manager has a mastery over the Circle of Service and the ability to maintain all Points of Service by delegating to team members as well as thru communication with fellow managers. Engages with all guests by continually touching tables to ensure guest expectations are exceeded. Builds relationships with guests in the restaurants, at catered events, and within the community. Partners with GM, AGM, and EKM in adhering and holding accountable the entire Restaurant team to all Health Department and sanitation standards. The Restaurant Manager understands all catering services and systems, coordinates successful Stonefire catering events. Understands and ensures all federal, state and county legal standards that pertain to health, safety, and labor requirements are met and followed. Oversees keeping the restaurant in clean, comfortable, and inviting state. Fervently manages all shifts for safety! Makes certain all safety policies are followed and holds team accountable for breeches in safety standards. Partners with all managers and team members to guarantee all food and products are consistently prepared and served according to our recipes, portioning, and serving standards. Supports the restaurant team in achieving stated and planned objectives in sales, food cost, labor cost, and operating expenses. Fully understands when objectives go off course, and partners with the GM, AGM, and KMs to get back on track as soon as possible. Attends all scheduled team meetings. They are a partner to the GM and AGM in regard to preparing schedules and conducting Weekly Manager and KM Meetings. Performs other related duties as assigned by the General Manager or Assistant General Manager. BUILDING SUCCESSFUL RELATIONSHIPS Exemplary Role model of being a leader in Stonefire Business Partnerships at all levels of organization. Implements Stonefire brand's strategy and initiatives, and focuses on building long-term, value-based team member, guest, and vendor relationships and loyalty. Executes high level guest service to drive satisfaction and engagement, by assisting all guests and monitoring their satisfaction and experiences. LEADERSHIP & CULTURE Is Happy to Serve and leads through humble service. In partnership with the General Manager and Assistant General Manager, manages restaurant team consisting of HOH and FOH Team Members, and Caterers. Coach and champion for restaurant team in all aspects of revenue strategies, guest satisfaction, and team member engagement. Keeps a cultural pulse on restaurant teams, serving as both a role model and trusted partner with Operations; champions the Culture and Values of the Company. Partners with People & Culture (HR) Department to attract, develop and retain the right people in order to support the strategic priorities of Stonefire Grill and the marketplace. Coaches, trains, and mentors team members; utilizes creative training tools for business development, loyalty, and upselling. Demonstrates integrity and commitment in the work environment to the Company's Mission, Vision and Values; Keeps a cultural pulse on restaurant teams, serving as both a role model and trusted partner with Operations. Effectively operates independently with minimal direction; demonstrates exceptional problem-solving ability and leadership. Requirements ABOUT YOU 2+ years in a high-volume role. Fast Casual Restaurant and catering experience preferred but not required. Passionate, fun, positive and results-oriented. Focused, attentive and available to team members and guests if and when issues arise. Open to coaching and development, values that are critical to the Company and its success. Strong organizational leadership and exceptional communication skills. Entrepreneurial and driven by accomplishment. Lover of people, food and service, and the magic that exists in their confluence. Salary Description $24.00-$26.00 per hour

The Heart of the House team member's primary objective is to prepare food items using the correct method to ensure the desired outcome in Taste, Texture, Quality, Yield and Appearance. Keeps work area and equipment clean and organized and assists in other areas of the kitchen as needed. Follows all safety guidelines and procedures. Compensation: The Heart of the House position is a non-exempt role paid hourly starting between minimum wage and $17.00 plus tip pool. Duties & Responsibilities: Maintains a Team and Guest focus while performing duties. Demonstrates Respect and Loyalty to the entire team every shift. Understands his/her role as a team player with both Heart of the House and Front of the House Team Members, working together to achieve common goals. Is Happy to Serve! Understands his/her role in achieving Our Mission Statement. Assumes responsibility for the correct preparation of food products. Prepares product in as described in the Production Book. Safely operates all equipment involved in grill and sandwich preparation. Learns about other kitchen equipment before use. Adheres to all Health Department and sanitation standards. Labels food products according to Health Department and company standards. Ensures all products are handled to minimize time in the Temperature Danger Zone. Keeps work area clean and organized. Handles food product carefully to prevent waste. Communicates with Kitchen Manager regarding product needs. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or other members of the management team. Jumps in as needed to ensure the smooth and efficient operation of the restaurant as directed by management. Always adheres to safety standards. Demonstrates personal ethics, values and a sense of commitment in the work environment. Requirements Qualifications: Possesses a positive attitude and work well with others. A Happiness to Serve is essential! Able to communicate clearly with managers, heart of the house and front of the house personnel in English. Proficient reader in either English or Spanish. Can accurately follow a recipe, use a scale and use measuring tools. Able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Able to work in a standing position for long periods of time (up to 12 hours on occasion.) Able to work in a fast-paced kitchen environment. Able to work in hot, wet, humid and loud environment for long periods of time. Can hear with 100% accuracy with correction. Can see 20/20 with correction. Has or obtains California Food Handler certification before commencing work. Certification must be maintained throughout employment. At least 18 years of age. Uniform Requirements: Clean non-slip shoes Socks must be worn Clean black non-denim pants Clean company-supplied shirt and apron Hairnet or hat (company hat only) Daily bathing and use of deodorant Company-provided protective gear as required Salary Description $17.87 - $18.50per hour plus tips

The Heart of the House team member's primary objective is to prepare food items using the correct method to ensure the desired outcome in Taste, Texture, Quality, Yield and Appearance. Keeps work area and equipment clean and organized and assists in other areas of the kitchen as needed. Follows all safety guidelines and procedures. Compensation: The Heart of the House position is a non-exempt role paid hourly starting between minimum wage and $17.00 plus tip pool. Duties & Responsibilities: Maintains a Team and Guest focus while performing duties. Demonstrates Respect and Loyalty to the entire team every shift. Understands his/her role as a team player with both Heart of the House and Front of the House Team Members, working together to achieve common goals. Is Happy to Serve! Understands his/her role in achieving Our Mission Statement. Assumes responsibility for the correct preparation of food products. Prepares product in as described in the Production Book. Safely operates all equipment involved in grill and sandwich preparation. Learns about other kitchen equipment before use. Adheres to all Health Department and sanitation standards. Labels food products according to Health Department and company standards. Ensures all products are handled to minimize time in the Temperature Danger Zone. Keeps work area clean and organized. Handles food product carefully to prevent waste. Communicates with Kitchen Manager regarding product needs. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or other members of the management team. Jumps in as needed to ensure the smooth and efficient operation of the restaurant as directed by management. Always adheres to safety standards. Demonstrates personal ethics, values and a sense of commitment in the work environment. Requirements Qualifications: Possesses a positive attitude and work well with others. A Happiness to Serve is essential! Able to communicate clearly with managers, heart of the house and front of the house personnel in English. Proficient reader in either English or Spanish. Can accurately follow a recipe, use a scale and use measuring tools. Able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Able to work in a standing position for long periods of time (up to 12 hours on occasion.) Able to work in a fast-paced kitchen environment. Able to work in hot, wet, humid and loud environment for long periods of time. Can hear with 100% accuracy with correction. Can see 20/20 with correction. Has or obtains California Food Handler certification before commencing work. Certification must be maintained throughout employment. At least 18 years of age. Uniform Requirements: Clean non-slip shoes Socks must be worn Clean black non-denim pants Clean company-supplied shirt and apron Hairnet or hat (company hat only) Daily bathing and use of deodorant Company-provided protective gear as required Salary Description $16.90 per hour plus tips

About the Role: Driven by our values and an innate understanding of our culture, the front-of-the-house (FOH) Team Member‘s primary responsibility is to work with the Restaurant Team in providing our guests with an exceptional and memorable dining experience that exceeds their expectations. Compensation: This role is a non-exempt, hourly position. Starting rate is minimum wage plus tips. Core Responsibilities Is Happy To Serve! Leads through service. Supports and empowers the entire Restaurant team. Demonstrates integrity, values, and a sense of commitment in the work environment consistent with the Company's Mission, Vision and Values. Maintains and ensures on each shift, that there is a Team and Guest focus while performing responsibilities. This is done by demonstrating Respect and Loyalty to the entire team every shift. Understands his/her role as a Restaurant partner and team player with Managers, Heart of the House and Front of the House Team Members, working together to achieve common goals. Ensures Points of Service and service standards are maintained throughout the shift through personal interaction with the guests. Touches tables and engages with guests to ensure guest expectations are exceeded. Partners with Managers in handling guest recovery interactions. Participates in preorder taking, entering orders into POSI, and packing of equipment and food. Adheres to all Health Department and sanitation standards and keeps restaurant in clean, comfortable, and inviting state. Attends all scheduled team meetings and brings suggestions for improvement. Performs other related duties as assigned by the General Manager or other members of the management team. Leadership & Culture Is Happy To Serve and leads through humble service. Champions the Culture and Values of the Company. Demonstrates integrity and commitment in the work environment to the Company's Mission, Vision and Values. Requirements About You Experience in a Fast Casual Restaurant preferred, but not required. Passionate, fun, positive and results-oriented. Organized and detail-oriented. Exceptional communication skills. Must be able to read and speak English. At least 16 years of age. Able to reach, bend, stoop and frequently lift up to 35 pounds. Any lifting over 35 pounds requires team lifting. Able to work in a standing position for long periods of time (up to 8 hours on occasion.) Able to work in a fast-paced environment. Able to hear with 100% accuracy with correction. Able to see 20/20 with correction. Have or obtain California Food Handler certification before commencing work. Certification must be maintained throughout employment. Uniform Requirements Clean non-slip shoes Socks must be worn Clean black non-denim pants Clean company-supplied shirt, nametag, and apron Daily bathing and use of deodorant Our Values We lead through service. We care for each other and value our relationships. We care for our guests and community. We treat everyone with equal dignity and respect. We are committed to excellence and have integrity in all that we do. We have FUN while we work. We are a team driven by loyalty and mutual support. We are committed to the ongoing development of each other. We empower through praise and accountability. We are Happy To Serve. Salary Description $17.87 per hour plus tips