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Located in Johnson City, Texas, Carter Creek Winery Resort & Spa offers authentic Texan hospitality. In addition to a premiere winery inspired by a founding family of Texas Wine Country, the Carter Creek Winery Resort & Spa features a Restaurant/Brewery along with banquets and other special events to create a blend of dining experiences. Carter Creek Winery Resort & Spa is operated by the Carter Hospitality Group with 20 years of experience in the hospitality field. For more information, visit https://www.cartercreek.com . SUMMARY: Manages and directs restaurant and banquet and catering operations and activities to ensure effective and profitable operation and growth. DUTIES : The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Controls the sales and profitability of the restaurant and banquets and catering departments. Manages and oversees the restaurant and banquets and catering operations including food and beverage, FOH, banquets, catering and works with kitchen staff. Develops, implements and monitors restaurant and banquet budget; oversees all restaurant and banquet accounting functions. Ensures that patrons' needs are fulfilled and their dining experience is as pleasurable as possible; responds to quest feedback, including complaints/problems. Helping with duties of other employees (e.g., host, cashier, server, bar, etc) when necessary because of an unexpected absence or extra volume. Hires, trains, supervises, coaches, counsels, disciplines, motivates and develops restaurant and banquet staff; manages schedules and workflow. Provides day to day guidance and oversight of subordinates; actively works to promote and recognize performance. Includes working side by side with staff to monitor and coach performance. Monitors overall condition of restaurant and banquet operations and ensures deficiencies are rectified. Possesses and maintains thorough knowledge of all beverage selections available and menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices. Ensures all food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures. JOB KNOWLEDGE: At least 2 years of related experience or equivalent Previous restaurant experience required. In depth knowledge of Food Handling, Food Health and Safety regulations. Must be available to work days, nights, weekends, and holidays. Excellent customer service relations, written and oral communication skills. Must be able to stand a full shift, walk, sit, stoop, bend and occassionally lift up to 75 pounds. Computer skills to include Word, Excel and Outlook CERTIFICATE REQUIREMENTS: Must be obtained/current upon hire and maintained for duration of employment. TABC Certification Food Safety Manager Certification WORKING CONDITIONS : Works indoors and outdoors throughout shift. Bi-level structures. Extensive facility. Well lit room. Minimal exposure to hazardous substances and fumes. Regularly exposed to sharp objects, slippery floors, steam, humidity and hot and cold temperatures. Noise level is moderate to high. Possible exposure to blood-borne pathogens. PHYSICAL/MENTAL DEMANDS: Regularly required to stand the entire shift. Frequently required to use hands or fingers, walk, sit, stoop, bend, and reach with hands and arms. Must occasionally lift and/or move up to 75 pounds. Calculate figures and amounts. Coordinate multiple tasks simultaneously. Collect, interpret, and/or analyze complex date and information. Understand and respond to a diverse population. BENEFITS (Full-time): 401(k) 401(k) matching Dental insurance Employee assistance program Employee discounts Flexible spending account Health insurance Life insurance Paid time off Referral program Tuition reimbursement Vision insurance SCHEDULE: Must be available to work all shifts including weekends and holidays. Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. Purpose Enriching lives by crafting exceptional environments and experiences. Niche We design, build and care for unique settings where communities thrive and memorable experiences come to life. We are an Equal Employment Opportunity employer.

Work Shift: Day- 8 Hour (United States of America)10:00am- 6:30pm (40 Weekly Hours)Responsible for preparation of quality food for patients, associates and customers using standardized recipes and production sheets. Other responsibilities may include tray assembly, distribution and service, general sanitation, cleaning and use of kitchen equipment.Education & Training:High School graduate or GED equivalent.Experience:Two (2) years food preparation experience.Required Certification/Registration/Licensure:None.Knowledge, Skills & Abilities:Ability to read and comprehend simple instructions, recipes, production-system reports, short correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers clients, and other associates of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute ratio, and percent. Ability to apply common sense understanding to carry out instructions furnished in written, or oral form. Ability to deal with problems involving several concrete variables in standardized situations Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law. Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at careers@emoryhealthcare.org . Please note that one week's advance notice is preferred. Scheduled Weekly Hours: 40 FTE: 1 Expanded Work Shift: 10:00a- 6:30p On Call: Call typically not required

A Food Server is responsible for the experience of the guest. With full knowledge of all menus, food, wine, beer, and spirits, the restaurant server is also a representative of American Place Casino Essential Job Functions : Consistently following established sequence of service to provide the highest level of service to our guests Building and establishing a personal clientele through guest interaction, name/face recognition Anticipating guests needs and responding appropriately Responsible for a cash bank to insure quick service for our cash paying guests Performing all opening and closing duties daily Maintaining cleanliness of shift area and service bar/stations Working as a team to insure the highest level of guest satisfaction Following all policies and procedures set forth by the company Following all health and safety regulations Communicating effectively with management and team members alike Maintaining the highest level of professionalism with both guests and team members Responsible to comply with all managers and direct supervisor requests EDUCATION and/or EXPERIENCE: Preferred: Bi-lingual a plus CERTIFICATES, LICENSES, REGISTRATIONS: Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations. KNOWLEDGE/SKILLS/ABILITIES: Restaurant servers must possess a working knowledge of the systems used within our company. In particular the cocktail server must be proficient in the following: Opening and closing procedures Food knowledge Beverage knowledge POS System Cash handling procedures Benefits: Medical, Dental, & Vision Voluntary Life, AD&D, & Disability Insurance Volunteer Time Off, Ventra Program 401K + Employer Match Paid Time Off Tuition Reimbursement Salary Range: $11.40 - $18.00 + Tips

Restaurant Medure is an award-winning fine dining restaurant located in Ponte Vedra featuring global cuisine with a local influence with a fusion of classic and modern in a relaxed yet refined atmosphere. Offering a beautiful contrast of light flavors and bold, hearty dishes, the menu hits a facet of every taste bud. We are looking to grow our teams with positive, enthusiastic, like-minded people who share our energy and enthusiasm for creating the best possible experience for our guests. This is a great opportunity to take your hospitality skills to the next level with a company committed to the nurturing and professional development of its employees. Our Food Runners are naturally comfortable with people and can quickly build rapport with guests and create a welcoming atmosphere. Detail-oriented and able to manage multiple priorities, you rely on your excellent organization and communication skills. Primary Responsibilities: Being a brand ambassador, ensuring each guest has a memorable experience Learn the menu thoroughly and suggests appetizers, beverages, and meal choices Perform all table service functions with a commitment to guest satisfaction Communicate orders with the kitchen staff Adhere to all food safety regulations Running food from kitchen to table Perform opening, closing and side duties as required Support and assist fellow team members whenever possible Contribute to an overall positive and collaborative environment Qualifications and Skills: Previous food handling experience in a fine dining establishment 1 years The genuine desire to provide outstanding hospitality to our guests Professional, well groomed, and confident with an outgoing personality Ability to clearly communicate guests’ needs to other team members Hardworking with a positive and upbeat attitude Comfortable working with a team Be of legal age to serve alcohol Food Handler Certification a plus and will be required within 60 days of hire Benefits and Perks: Food discounts at all Medure Brothers Culinary Concepts’ restaurants Health, Dental, Vision, and Life Insurance (full time employees) Paid Time Off (full time employees) Fun and friendly work environment Opportunity to learn and grow with the company Hourly Rate Plus Tips Compensation: $9.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Medure Brothers Culinary Concepts is a Jacksonville-based restaurant group founded by professional chef siblings Matthew and David Medure. Matthew’s Restaurant, Restaurant Medure, Rue Saint-Marc, Midtown Table, and M Shack make up the Medure brothers’ collection of award-winning restaurants, each offering an authentic dining experience inspired by years of collaboration and a passion for innovative, high-quality cuisine and warm, genuine hospitality. We are looking to grow our teams with positive, enthusiastic, and like-minded team members who share our energy and enthusiasm for creating the best experience for our guests. Working at Medure Brothers is a great opportunity to grow your career in the hospitality industry with a company truly committed to excellence.

Replies within 24 hours Benefits: 401(k) 401(k) matching Employee discounts Opportunity for advancement Training & development Food Runner Job Description Position Title: Food Runner Reports To: FOH Manager / Expo Lead Department: Front of House Status: Non-Exempt / Tipped Purpose The Food Runner bridges the kitchen and the dining room, ensuring food reaches guests promptly, accurately, and beautifully. This role keeps the flow of service smooth, organized, and positive for both team and guests. Essential Duties & Responsibilities Deliver food to tables promptly, ensuring proper plate presentation and guest satisfaction. Communicate with expo and kitchen to verify ticket accuracy and timing. Assist servers by pre-bussing, running side items, and supporting table service. Ensure all food leaves the window hot, complete, and garnished correctly. Maintain cleanliness in the expo area and dining room pass. Communicate guest needs, allergies, and modifications clearly to expo and servers. Support the FOH team with reset and closing duties as assigned. Qualifications Ability to multitask in a fast-paced environment. Strong attention to detail and commitment to teamwork. Friendly, professional demeanor with strong communication skills. Able to lift 35 lbs and stand/walk for extended periods. Experience in a full-service restaurant preferred but not required. Core Traits Calm under pressure, guest-focused, and a team player who keeps the energy positive and the line moving. Compensation: $200.00 - $400.00 per week Join our team The restaurant nearby that satisfies every craving with the best beer, the best bites and that unbelievable fusion of New Mexican Soul food is Nexus. Our goal is perfection and we hit it every time, whether you are drinking the brews we craft right here in house or enjoying a half-pound of smoked brisket in our smokehouse. We claim the title of best restaurant and brewery in Albuquerque because we’ve earned it. We truly care about our team members and believe that hard work should gain you great rewards. Just because we are a local small business doesn’t mean our team members deserve any less than people at larger companies. One of the key features of our benefits package is a health and dental insurance for every team member – yes, every team member. That is just the beginning.

Hotel : Richardson Renaissance900 East Lookout DriveRichardson, TX 75082Full timeCompensation Range : 58,485.19 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What’s in it for you? The Atrium SPIRIT is a belief in the power of Service , Perseverance , Inclusion , Respect , Innovation , and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning – 40% of our management hires are internal promotions! Invest in Your Future – 401(k) plan with company match. Comprehensive Health Coverag e – Medical, dental, and vision insurance options. Paid Time Off & Vacation – Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life – Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact – Make a difference through Atrium’s community service and volunteer programs. Job Description What You Will Do: Lead daily operations across all Food & Beverage outlets, ensuring service excellence and team alignment with Atrium’s Core Values. Drive revenue through creative promotions, upselling strategies, and collaboration with Culinary and Event Sales teams. Oversee banquet execution and support client satisfaction through effective communication and agile event coordination. Coach and develop associates across the department, building a strong service-focused culture. Maintain financial responsibility by adhering to forecasts, managing labor, and monitoring departmental costs. Ensure full compliance with health codes, licensing laws, and Atrium standards. What We Are Looking For: 2+ years of F&B experience with prior leadership exposure—critical for confidently managing daily operations and team performance. Strong understanding of guest service standards and F&B trends—needed to elevate the dining experience and maximize profitability. Proficiency with Microsoft Office and cloud-based tools—essential for planning, reporting, and communication. ServSafe and TIPS certification—required to maintain safety and compliance across all service areas. Flexibility to work varied schedules, including early mornings, evenings, weekends, and holidays—vital for supporting a dynamic hotel environment. Hospitality degree or experience preferred—adds valuable perspective to managing service-driven teams. What Atrium Leadership Looks Like: Accountable Achiever: You set clear goals and follow through with excellence. Agile Thinker: You adapt quickly and think proactively to solve problems. Talent Curator: You develop and inspire a strong, service-oriented team. Transparent Leader: You lead with integrity and foster open communication. Leading with SPIRIT: You reflect our core values—Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork—in every interaction. Why Atrium? Hear it from Jeffrey C. “The overall culture of Atrium Hospitality is second to none. Open door policy and regional + corporate senior leadership are very accessible. My team and I are successful because we receive support from all levels and are set up for success.” ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: https://www.atriumhospitality.com/privacy-policy

Job Role: Production Lead Location: Lebanon, IN Job Responsibilities: With the support of the Manufacturing Leader, help to ensure the efficient operation of the cereal and snack mix lines to meet productivity & quality goals. Helps to coordinate production and assists in the assigning of work activities to team members. Conduct regular audits of QA documentation to ensure accuracy & completion. Monitor equipment down time and document reasons, while working with operators & maintenance to provide solutions. Enforces Plant GMP’s and addresses GMP violations where appropriate. Facilitates regular team communication across all shifts. Reports issues with safety, quality, and productivity in a timely manner. Completes all required documentation and assists in the reporting of shift performance. Helps identify and support continuous improvement efforts with the Manufacturing Leader. Qualifications Spanish speaking highly preferred. Minimum of high school diploma or equivalent. Previous food production experience preferred, but not required. Must be able to communicate effectively with team members and management. Experience with Google Drive and spreadsheets preferred. Ability to work productively with minimal supervision. Must have a valid drivers license. Must have basic math skills and understand English. Dependable with attention to detail. Goal oriented in production and output of product. Compensation: $45,000.00 - $50,000.00 per year MAKING THE INDUSTRY’S BEST MATCHES DBSI Services is widely recognized as one of the industry’s fastest growing staffing agencies. Thanks to our longstanding experience in various industries, we have the capacity to build meaningful, long-lasting relationships with all our clients. Our success is a result of our commitment to the best people, the best solutions and the best results. Our Story: Founded in 1995 Privately Owned Corporation Managing Partner Business Model Headquartered in New Jersey US Based Engineers Only Collaborative Team Approach Methodology and Process Driven GET HIRED Top performing engineers are the foundation of our business. Our priority is building strongrelationships with each employment candidate we work with. You can trust our professionalrecruiters to invest the time required to fully understand your skills, explore your professionalgoals and help you find the right career opportunities.

Benefits: Employee discounts Flexible schedule Free food & snacks Free uniforms We are hiring - Servers/Food Runners The following criteria should meet: * Must be interested in learning Japanese food and culture. * Ramen lovers welcome!* Must be able to work in fast-paced environment.* Must be able to work both lunch and dinner shift. (10:30 am to 4 pm & 4 pm to 10:30 pm)* Must be a team player. * Authorized to work in the U.S.* Minimum of 1 year hospitality experience preferred.* Must be 18+ since we serve alcohol.* Part-time / NO SUMMER ONLY candidates please / NO STUDENT HOURS* If you are good at customer service, you can make great wages. Ranging from $15/hr to $35/hr plus! Thank you! Ganko Ittetsu Ramen Compensation: $15.00 - $35.00 per hour Established in 2015, Ganko Ittetsu Ramen is a boutique authentic Japanese ramen restaurant located at Brookline & Braintree, MA. We are well known as high end authentic Sapporo Ramen restaurant that does not rely on the artificial flavor such as MSG, use fresh ingredient, and most key ingredients are exclusively imported from Japan just for us.

Company: US6469 Sysco Payroll, Division of Sysco Resources Services, LLC Sales Territory: None Zip Code: 63301 Travel Percentage: Up to 75% Compensation Range: $78,000.00 - $117,000.00 The compensation range provided is in compliance with state specific laws. Factors that may be used to determine your actual rate of pay include your specific skills, years of experience and other factors. You may be eligible to participate in the Company's Incentive Plan. BENEFITS INFORMATION: For information on Sysco’s Benefits, please visit https://SyscoBenefits.com JOB SUMMARY The Manager, Food Safety Program (Food Safety Program Manager (FSPM)) is responsible for providing proactive leadership and instruction in Food Safety within the Operating Site. This position drives the corporate Global Support Center (GSC) food safety strategy at the local level to mitigate food safety risk through implementation of the field level risk-based food safety preventive controls program for the Distribution segment at 1-4 Sysco Operating Site(s). Sites are assigned to FSPMs based on risk and complexity. The Manager, Food Safety Program (Food Safety Program Manager) oversees the implementation of the requirements, policies, procedures (SOPs), programs and training components of the food safety system. This position also serves as the lead for product recall execution and internal communications, regulatory inspections completed by local, state/provincial, and/or federal regulatory agencies, Global Food Safety Initiative and Customer 2nd or 3rd party audits, food defense and for interaction with customers on issues related to food safety. The Manager, Food Safety Program (Food Safety Program Manager) oversees the implementation of the requirements, policies, procedures, programs, and training components of the food safety system. This position is also responsible for supporting tracking and communicating the Food Safety Key Performance Indicators (KPIs) and working with multiple Operating Site stakeholders to seek continuous improvement in KPIs. This role frequently partners with stakeholders at the site(s) (1-4 locations), region and market levels including the Region President and leaders from Operations, Environmental Health & Safety (EHS), Merchandising, Finance (Compliance), Sales, and HR functions to provide food safety leadership and subject matter expertise. The Manager, Food Safety Program (Food Safety Program Manager) reports directly to a GSC Field Director, Food Safety and has dotted line reporting to the OpSite Regional President. RESPONSIBILITIES ​ Execute all GSC food safety related strategies, policies, and procedures; maintain open communication with all related departments to address the identification of food safety hazards and process improvement opportunities. Develop, receive approval, and implement non-standard Food Safety SOPs as dictated to comply with specific local, state, or provincial regulations. Provides data to support reporting on Operating Site Food Safety compliance and overall performance against food safety KPIs. Ensure compliance with applicable food safety regulatory requirements (Federal, State/Provincial and, Local) including US FDA Seafood HACCP, FSMA Preventive Controls for Human Foods, FSVP, 204 Traceability Rule, USDA National Organic Regulations, CFIA Safe Foods for Canadian Regulations, and State regulations such as California Prop 12. Lead execution of the Food Safety Preventive Controls Program at assigned sites (1-4), inclusive of HACCP (Hazard Analysis and Critical Control Points) plan, pre-requisite programs, Food Safety Policies, and specific SOPs. Completes verification activities associated with all Preventive Controls programs. Conducts food safety observations of colleagues with “Key Roles” performing food safety activities (Receivers, Selectors, Forklift Operators, Loaders, Delivery Partners, Will-Call, and Sanitation and others as necessary. Provides coaching for improvement or positive feedback to reinforce effective behaviors and actions. Manages and leads Sysco’s participation in Global Food Safety Initiative (GFSI), audits by BRC, independent third parties, customers, and Sysco’s internal audit process, analyze results, determine root cause, and gather corrective action plans for audit non-conformance(s). Reviews results with Field Food Safety Director. Acts as the site’s primary contact during Food Safety regulatory authority inspections by local, state/provincial, or federal agencies. Defends Sysco’s preventive food safety controls plan to regulators to support compliance with applicable regulations. Working with site functional leaders, the FSPM promptly responds to any non-compliances with documented corrections, corrective actions, and preventive measures. Escalates issues to GSC FSQA Field Director and Regulatory & Technical Services team for support. Complete and maintain documentation/verification requirements per Sysco policies, procedures, and regulatory requirements (ex. FSMA). Trains and ensures execution of verification tasks at sites by qualified individuals when FSPM is working at another site(s). Uses the OpenText document control system to collect, maintain, and update GSC standard operating procedures, policies, and templates for all Food Safety related records used by Operating Site colleagues. Collaborate with GSC Field Director, Food Safety to complete annual Food Safety Program reassessments; communicate and implement required changes with Operating Site stakeholders and others as necessary. Follow-up promptly and thoroughly on food safety complaints from customers. Effectively communicate resolutions to internal and external stakeholders as needed by serving as the Food Safety customer lead at the Operating Site for product complaints with potential for food safety issues and to support the Claims Process with Sysco’s 3rd party claims administrator. Frequently interacts with other functions (Sales, Merchandising, Operations to collect data for Sysco’s legal team during claims issues to ensure relevant purchase and sales records are provided. Maintains effective working relationships with regulatory authorities, industry trade groups, suppliers, owned companies, internal stakeholders, and customers. Oversees the product recall process to ensure timely communication and execution of product recalls and completion of related documentation. Completes vulnerability assessment and develops mitigations for the Food Defense Program to ensure requirements are carried out in a timely, accurate manner to decrease risk of Intentional Adulteration. Completes or assures completion of the Regulatory Visit Report and documents corrective and preventive action plans for non-conformances identified in Local, State/Provincial, Federal regulatory inspections. Leads implementation of the site level food safety culture program including food safety awareness and culture assessment activities (i.e., culture survey) and corresponding action plans for improvement. Delivers and assures food safety training is tracked within the specified GSC online training platform for all OpSite Key Role colleagues and supervisors with direct Food Safety program responsibilities. Assures all colleagues with food safety touch points as described in the SOPs are trained during on-boarding and receive refresher training as dictated by GSC FSQA. Supports Academy training for Delivery Partners, Selectors and Supervisors as directed by GSC FSQA including delivery of training and/or verification observations of training by Qualified Trainers. Oversees the execution of the site level Sanitation Program, including training for internal colleagues and/or 3rd party provider employees, maintaining the facility cleanliness and sanitation standards. Routinely measures operational sanitation program compliance to ensure food is received, stored, handled, and transported in a food safe condition to customers and their patrons. Verifies the Food Safety capabilities, Food Safe conditions, and execution of food safety procedures of any potential third-party warehouses, third party carriers, or suppliers of services (ex. Sanitation) that are intended to be used by the site. Routinely audits ongoing food safe conditions as well as operational food safety practices of all approved over-flow food storage warehouses. Leads implementation of the site level integrated Pest Management Program, reviews records and reports from Pest Control Operator, completes site level inspections and liaises with applicable stakeholders at GSC FSQA, Operations, Fleet & Facilities to immediately respond to pest issues which could lead to food safety risk. Routinely audits food safety practices (internal audits, cross dock and shuttle yard facility audits, delivery inspections, to objectively evaluate performance and provide feedback to other personnel as necessary to ensure compliance with Preventive Controls Program and any Regulatory requirements (federal, state/provincial, and local). Facilitates requests from national and/or local customers for information supporting compliance with Sysco, Regulatory, or Customer requirements such as questionnaires, surveys, COI, HHA, provision of BRC Food Safety Certificates, food safety audits for suppliers, and shelf-life data, etc. Complete and maintain documentation/verification requirements per Sysco policies, procedures, and regulatory requirements (ex. FSMA). Trains and ensures execution of verification tasks at sites by qualified individuals when FSPM is working at another site(s). Uses the OpenText document control system to collect, maintain, and update GSC standard operating procedures, policies, and templates for all Food Safety related records used by Operating Site colleagues. Collaborate with GSC Field Director, Food Safety to complete annual Food Safety Program reassessments; communicate and implement required changes with Operating Site stakeholders and others as necessary. Education Required: High School or GED Equivalent Required. In lieu of an associate or bachelor’s Degree, a combination of education and experience may be considered for candidates, provided that the candidate has demonstrated technical proficiency in the areas of food safety, food microbiology, food chemistry, animal science, biology, food defense, bacteriology, food processing technologies, and food regulations & policy. Education Preferred: Preference will be given to candidates with an associate or bachelor’s degree (Food Science, Animal Science, Biological Science or related) Experience Required: Minimum 5 years of experience in Distribution Center Food Service Operations, Food Safety Quality Assurance/Control, Research & Development, Food Production/Operations, Supply Chain, or related discipline. Internal Sysco candidates must have a minimum of three years Sysco experience. Knowledge of product traceability HACCP, ServSafe, FDA Preventive Controls Qualified Individual certification preferred Understanding of Food Safety regulations, laws, and best practices including those from FDA, USDA, CFIA, and other state/provincial/ local entities Basic knowledge of food microbiology, food safety, and food defense Licenses/Certifications Required: Valid driver’s license. Certifications in Food Safety, HACCP and Good Manufacturing Practices (GMP) Licenses/Certifications Preferred: HACCP, ServSafe, FDA Preventive Controls Qualified Individual certification preferred Technical Skills and Abilities: Intrinsic Capabilities: The successful candidate will be comfortable working independently with minimal oversight. They will have a high-level of integrity and accountability, specifically the ability to speak and act with complete honesty and trustworthiness. They will be flexible and adaptable to adjust quickly to new circumstances. In addition, this person will demonstrate active curiosity with a strong focus around proactively soliciting and acting on received feedback. This person will have a very high level of maturity and be able to read an audience and adapt his/her communication and influencing style quickly and appropriately. They will have high energy and thrive on solving complex challenges. They will be able to handle multiple assignments simultaneously, often with competing priorities. Developing and Leveraging Relationships: The successful candidate will have superior communication, relationship building and influencing skills. They will be open-minded, transparent and they will have exceptional listening skills. This person will communicate ideas in a clear, practical, and compelling manner. Further they will balance data, personalities, and conflicting interests when influencing others and recognize nuances in reading others. Finally, this person will possess the highest level of integrity and character. Language Skills: The successful candidate will have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations in English. The candidate must demonstrate the ability to write reports, business correspondence, policies, and procedures, as well as effectively present information and respond to questions from groups of associates, managers, customers, and suppliers. Mathematical Skills: The successful candidate must demonstrate the ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals, as well as have ability to compute rate, ratio, and percent and to create and interpret graphs. Reasoning Ability: The successful candidate must demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions. Other Skills and Abilities: Ability to use a personal computer and office communication equipment. Physical Demands Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job. This position may require travel to one or more Sysco facilities or Operating Sites. The work requires the following physical activities: sitting, finger dexterity for activities such as data entry, speaking, hearing, visual acuity, and mobility between departments. Work may require bending, stooping, squatting, kneeling, and crouching; extensive telephone work; ability to receive detailed information through both verbal and written communication, ability to express or exchange ideas by means of the spoken word; ability to lift up to 50-75 lbs. Use of both hands is required. The work is performed primarily indoors. Occasionally some work may be performed for short periods in temperature-controlled warehouse environments (freezer, cooler, and exterior environments). Travel Requirements: Travel 15-25% (single site) Travel for FSPMs with 2-4 shared locations will be 40-75%. Work Environment The noise level in the work environment is usually moderate. Plant audits/inspections and working at remote in-transit warehouses and Sysco Operating Companies contain both moderate/loud noise and exposure to fumes and mechanical hazards. Flexible work hours (periodically may include 2nd or 3rd shift) OVERVIEW: Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We’re looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.

Our franchise organization, J.C. Corral, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! The quality, quantity, freshness, tastiness, and presentation of our products have significant impact on the perceptions our guests have of Golden Corral. The Food Prep Person is responsible for the preparation (cutting, slicing, peeling, etc.) of all fresh fruits and vegetables that are used in Golden Corral. The freshness of our Cold Choice Buffet makes a statement about our buffet being fresh and of high-quality. Operational Excellence: Prepares prep items according to Golden Corral product specifications and recipes. Maintains a standard inventory of prep items according to the Prep Production Guide and the Display Cooking Prep Production Guide and updates the two guides as directed by management. Ensures optimum yield of products through the product cycle. Labels, dates, and rotates all bulk produce and prepped items. Ensures all food items are in approved, covered storage containers. Complete use and following of the buffet production system to insure quality and shelf life compliance. Notifies the Manager of any discrepancies; for example, food spoilage, invoice errors, excessive waste, or products that do not meet specifications. Assists the Buffet Attendant in maintaining a full, clean buffet. Cleanliness: Cleans, maintains, and organizes prep area including cooler(s), equipment, and dry storage. Performs duty roster and ensures cleanliness, service, and quality standards are met. Knows and follows position responsibilities as they relate to just-in-time delivery. Follows local health department laws. Guest Service: Performs administrative tasks and helps guests during meal periods. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Golden Corral, is currently seeking energetic, friendly individuals to join our team! The quality, quantity, freshness, tastiness, and presentation of our products have significant impact on the perceptions our guests have of Golden Corral. The Food Prep Person is responsible for the preparation (cutting, slicing, peeling, etc.) of all fresh fruits and vegetables that are used in Golden Corral. The freshness of our Cold Choice Buffet makes a statement about our buffet being fresh and of high-quality. Operational Excellence: Prepares prep items according to Golden Corral product specifications and recipes. Maintains a standard inventory of prep items according to the Prep Production Guide and the Display Cooking Prep Production Guide and updates the two guides as directed by management. Ensures optimum yield of products through the product cycle. Labels, dates, and rotates all bulk produce and prepped items. Ensures all food items are in approved, covered storage containers. Complete use and following of the buffet production system to insure quality and shelf life compliance. Notifies the Manager of any discrepancies; for example, food spoilage, invoice errors, excessive waste, or products that do not meet specifications. Assists the Buffet Attendant in maintaining a full, clean buffet. Cleanliness: Cleans, maintains, and organizes prep area including cooler(s), equipment, and dry storage. Performs duty roster and ensures cleanliness, service, and quality standards are met. Knows and follows position responsibilities as they relate to just-in-time delivery. Follows local health department laws. Guest Service: Performs administrative tasks and helps guests during meal periods. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Shining bright in the skyline, Four Seasons Hotel Minneapolis is connected by Skyway to sports, business and entertainment and is two blocks from the Mississippi River. Inside, discover Mediterranean-inspired dining by award-winning local chef Gavin Kaysen, a wellness floor complete with indoor and outdoor pools and a Spa dedicated to nourishment through nature. Manager in Training – Four Seasons Minneapolis The Four Seasons Hotel Minneapolis seeks a Food & Beverage Manager in Training (MIT) to join our talented team ! Don't miss this unique opportunity to be part of the world's leading luxury hotel company ! Be a part of Four Seasons Hotel Minneapolis where we foster connection, celebrate character and develop craftsmanship. Join our uniquely talented team, and we will support you in doing your best work. Whether you’re inspired by our culture, incomparable views of the Mississippi River or two-time James Beard Award-winning native Minnesotan chef, discover why your future is here . Join Our Team Join a team that is built on mutual respect, collaboration, creativity and a commitment to the highest quality service. Four Seasons Minneapolis provides guests with a haven of serenity and luxury. Four Seasons gives employees the same level of care as we expect to be shared with guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998. Why Work for Four Seasons? Four Seasons Hotels and Resorts offers the opportunity to build a life-long career with potential global exposure / experience and a true sense of pride in work well done. We look for talent who embodies the Golden Rule – people who, by nature, believe in treating others as we wish to be treated as we would have them treat us. At Four Seasons, our most valuable partners continue to be this talent, as we work together towards phenomenal growth. This relationship with our teams is made tangible by the awards received year after year by Four Seasons on a corporate level, as well as by our hotels, resorts, and residences around the world, making us an undisputed “employer of choice.” Our amazing people and caring culture only continue to get stronger over the years. And there’s so much good to shout about. Our people truly care , we relish a challenge because it gives us a chance to learn something new, and we’re on a trajectory to achieve great things . We are team players and service obsessed. What to expect with Four Seasons? In return, our teams get the Four Seasons employee experience. This means global opportunities, the chance to grow, and a home away from home – and what a luxury environment to find yourself in! It’s an amazing story to tell. Exclusive discount and travel programs with Four Seasons Energizing Employee Culture where you are encouraged to be your true self! Comprehensive learning and development programs to help you grow/ flourish Competitive wages and benefits Inclusive and diverse employee engagement & recognition events all year-round Complimentary Dry Cleaning for Employee Uniforms & Employee Meals Hourly Wage: $25. 75 We also care for our team members through competitive compensation packages, opportunities for career development and advancement, and the following rewards in support of their work-life balance: Parking and metro transit discounts Local gym membership discounts Staff lounge and cafeteria space with city view Up to eight weeks of parental leave pay Fur baby insurance 401(k) retirement plan What Does the Four Seasons Manager-in-Training Program Offer? During the 12–18-month rotational program with Four Seasons, we provide all the necessary tools to accelerate your career – and succeed as a future leader. Operational exposure and training Valuable management experiences Project work A buddy and a mentor Structured feedback throughout the program Access to a peer community and networking opportunities Available MIT Programs at Four Seasons Minneapolis: Food & Beverage MIT Rooms MIT Essential Functions: Assisting the F&B management teams in the training, supervising, counselling . Supervising the floor during meal periods to ensure that all standards and sequence of service are met through all the guests’ interactions. Ensuring that checklist, requisitions, and proper opening and closing functions are completed each shift . Communicating effectively with guests and employees using a positive voice . Listening to understand requests, responding with appropriate actions , and providing accurate information . Remaining calm and alert especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees . Moving throughout the facility and kitchen area (walk through) to visually monitor and take action to ensure food quality and service standard are met . Ensuring that all the standards and hotel cash handling procedures are met. Maintaining cleanliness of the outlet daily . Working closely with the Assistant/Manager in monthly inventory beverages, chinaware, glasses, silverware, and linen . Assisting in planning and setting up special events at Easter, Christmas, etc. Ensuring maintenance of equipment by calling for repair and training staff on proper use . Supporting the entire Food and Beverage operation including supervising other areas if necessary . Assisting management team with scheduling, labor management, payroll Are you ready to embark on a career like no other? Here is what we are looking for! Upcoming or recent graduate from a Hospitality Management post-secondary program an asset. (However, graduates from all disciplines will be considered) Minimum one to two years’ experience within the hospitality or service industry Ability to demonstrate leadership experience through work, extra curriculars and/or studies Passion to grow and develop within the industry and Four Seasons brand Strong communication skills (English), and additional spoken languages considered an asset At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated. Whether you work with us, stay with us, live with us or discover with us, our purpose is to create impressions that will stay with you for a lifetime. This comes from our belief that life is richer when we truly connect to the people and the world around us. Thank you for your interest in working at Four Seasons Hotel Minneapolis. We look forward to receiving your application. Service Culture Currently operating 122 hotels and resorts, and 46 residential properties in major city centers and resort destinations in 47 countries, and with more than 50 projects under planning or development, Four Seasons consistently ranks among the world's best hotels and most prestigious brands in reader polls, traveler reviews and industry awards. Our greatest asset, and the key to our success, is our people. We believe that each of us needs a sense of dignity, pride and satisfaction in what we do. Learn more about what it is like to work at Four Seasons, visit us: http://jobs.fourseasons.com/ https://www.linkedin.com/company/four-seasons-hotels-and-resorts https://www.facebook.com/FourSeasonsJobs https://twitter.com/FourSeasonsJobs Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf

Our franchise organization, , is currently seeking energetic, friendly individuals to join our team! The quality, quantity, freshness, tastiness, and presentation of our products have significant impact on the perceptions our guests have of Golden Corral. The Food Prep Person is responsible for the preparation (cutting, slicing, peeling, etc.) of all fresh fruits and vegetables that are used in Golden Corral. The freshness of our Cold Choice Buffet makes a statement about our buffet being fresh and of high-quality. Operational Excellence: Prepares prep items according to Golden Corral product specifications and recipes. Maintains a standard inventory of prep items according to the Prep Production Guide and the Display Cooking Prep Production Guide and updates the two guides as directed by management. Ensures optimum yield of products through the product cycle. Labels, dates, and rotates all bulk produce and prepped items. Ensures all food items are in approved, covered storage containers. Complete use and following of the buffet production system to insure quality and shelf life compliance. Notifies the Manager of any discrepancies; for example, food spoilage, invoice errors, excessive waste, or products that do not meet specifications. Assists the Buffet Attendant in maintaining a full, clean buffet. Cleanliness: Cleans, maintains, and organizes prep area including cooler(s), equipment, and dry storage. Performs duty roster and ensures cleanliness, service, and quality standards are met. Knows and follows position responsibilities as they relate to just-in-time delivery. Follows local health department laws. Guest Service: Performs administrative tasks and helps guests during meal periods. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: 11.00 We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Benefits: Paid sick time Employee Dining Program Training Programs Dynamic Team Environment 401(k) Flexible schedule Health insurance Opportunity for advancement We’re Hiring! Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth. With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer diverse hospitality opportunities—from culinary and mixology to customer service roles. The Food Runner is primarily responsible for delivering food orders from the kitchen to customers’ tables rapidly and accurately. It is this person who will maintain the cleanliness of the expo line, organize order tickets, and communicate effectively with BOH team. The Food Runner will also be responsible for the initial expediting of carryout and catering orders.Obtain and Maintain a working knowledge of all food menus, including carryout and catering menusKeep the kitchen station clean and organized.Utensils & steak knives polished and stocked.Assist all servers, bartenders, and managers with carrying of plates.Communicate effectively and courteously with guests and co-workers.Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies)Perform calmly and effectively under stressful conditions.Promote an atmosphere of teamwork by assisting co-workers. Responsibilities: Perform more than one task at a time. Follow supervisor’s instructions. Be courteous, friendly, and pleasant. Stand and walk for an entire shift. Ability to lift and carry up to 30 lbs. via food or beverage trays or required equipment needed to perform specific job duties. Safely transport items to and from the kitchen on a slick, uneven surface. Lift and carry multiple plates from kitchen to dining room. Safely move about in all areas of the restaurant. Frequently bend, stoop, reach, lift, carry, and wipe. Start your journey today and make your mark with JSRG! Compensation: $15.50 - $18.00 per hour We’re Hiring! Ready to start your journey with the Jersey Shore Restaurant Group? If you're seeking a rewarding career in the hospitality industry, look no further than the Jersey Shore Restaurant Group. With a diverse and growing portfolio that includes renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer a variety of positions to match every skill set — from front-of-house and culinary roles to corporate opportunities that support the strategic direction of our company.Whether you're passionate about culinary arts, mixology, or delivering exceptional customer service, the JSRG provides ample room for growth and creative expression. Joining our team means becoming part of a dynamic environment where innovation, excellence, and career advancement are at the forefront of everything we do. Learn More About the JSRG's Dining Experiences Instagram Instagram Coming Soon THE BANQS Instagram Coastal Canteen Instagram

Replies within 24 hours The food runner’s primary responsibility is to deliver fresh, high quality food to guests in a timely and efficient manner. The food runner works closely with the expo to ensure all dishes are plated properly. The food runner also assists with table maintenance and removes used tableware between courses. Typical Hours are 11AM-4PM and 5PM-11PM. Requirements: Ability to always be on time Teamwork-oriented A neat, groomed, and professional personal appearance Flexible schedule including nights, weekends, and holidays Excellent communication skills Ability to work on your feet for up to 10 hours and lift 30 lbs. Organized and able to multi-task with attention to detail Excellent customer service and interpersonal skills and a genuine appreciation for creating excellent service experiences Ability to manage the crisis in a calm and effective manner Fortitude to effectively receive feedback Key Responsibilities & Expectations: Garnishes all dishes accurately, wipes plates, and delivers food to proper seat numbers Follows service standards Responds appropriately to guest requests and communicates guest requests to server as needed and assists in locating, retrieving, and delivering items requested by guests Fills a support role and enjoys being part of a team Helps servers pre-bus Cleans up spilled food, drinks, and broken dishes when necessary When bussing: Clears tables after guests, wipes tables and seats, and sweeps under and around tables Maintains line and condiment set-up to standard Completes side work as indicated on side work charts. Attends all scheduled employee meetings and offers suggestions for improvement Complete our short application today! Compensation: $18.00 - $25.00 per hour Fleet Landing is a locally-owned restaurant that has been a cherished favorite on the Charleston Harbor since 2004. We have created a special place that values happy and memorable experiences for both our employees and our guests. Fleet Landing seeks team members who believe they can make a positive impact on their fellow team members and on each person that walks through the door.

Replies within 24 hours Our franchise organization, Corral GulfSouth, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! The quality, quantity, freshness, tastiness, and presentation of our products have significant impact on the perceptions our guests have of Golden Corral. The Food Prep Person is responsible for the preparation (cutting, slicing, peeling, etc.) of all fresh fruits and vegetables that are used in Golden Corral. The freshness of our Cold Choice Buffet makes a statement about our buffet being fresh and of high-quality. Operational Excellence: Prepares prep items according to Golden Corral product specifications and recipes. Maintains a standard inventory of prep items according to the Prep Production Guide and the Display Cooking Prep Production Guide and updates the two guides as directed by management. Ensures optimum yield of products through the product cycle. Labels, dates, and rotates all bulk produce and prepped items. Ensures all food items are in approved, covered storage containers. Complete use and following of the buffet production system to insure quality and shelf life compliance. Notifies the Manager of any discrepancies; for example, food spoilage, invoice errors, excessive waste, or products that do not meet specifications. Assists the Buffet Attendant in maintaining a full, clean buffet. Cleanliness: Cleans, maintains, and organizes prep area including cooler(s), equipment, and dry storage. Performs duty roster and ensures cleanliness, service, and quality standards are met. Knows and follows position responsibilities as they relate to just-in-time delivery. Follows local health department laws. Guest Service: Performs administrative tasks and helps guests during meal periods. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Our ideal applicant is a team player who can successfully communicate with all kitchen staff to keep our operations running efficiently. If you have a friendly and energetic attitude with a passion for food, please apply today! DUTIES AND RESPONSIBILITIES: Prepare items according to recipes and guidelines Rotate stock Keep work areas clean and sanitized Ensure product quality Prepare and serve items in a timely manner Conduct food temperature checks and complete reports Perform other duties as assigned REQUIRED QUALIFICATIONS: At least 17 years old Excellent communication skills One year of cooking experience preferred with working knowledge of restaurant equipment Must have a strong sense of teamwork and a positive attitude Flexibility to work varied schedules including nights, weekends, and holidays Able to work in sunny, hot, humid, cold, and rainy conditions Willing to work in a smoke, tobacco, and drug-free workplace

REPORTS TO: GENERAL MANAGER/ASSISTANT MANAGER/SHIFT LEADER- POSITION SUMMARY STATEMENT: The slicer is critical to the daily success of the restaurant and the back bone to daily operations. JOB REQUIREMENTS: •Able to work in a fast paced environment •Be in to work as early as 7am •Must be reliable •At least 18 years of age to operate slicer equipment •Maintains organized,stocked and sanitary work space •Willing to complete other restaurant functions such as cleaning, putting up trucks or any other duties assigned by the GM •Able to lift 50lbs This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant, and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant, and not to Firehouse Subs Corporate. Firehouse Subs ® is a restaurant chain with a passion for hearty and flavorful food, heartfelt service and public safety. Founded in Jacksonville, Florida in 1994 by brothers and former firefighters Chris Sorensen and Robin Sorensen, Firehouse Subs is a brand built on decades of fire and police service, hot and hearty subs piled high with the highest quality meats and cheeses, and its commitment to saving lives through the establishment of the non-profit Firehouse Subs Public Safety Foundation ® . The founders are the real deal, the food is their creation and the brand is a family of franchise operators who share their same passion for generously serving food and community. For the third consecutive year, based on recent Technomic Insight consumer data, Firehouse Subs was named the No.1 brand in the restaurant industry that "Supports Local Community Activities." This year, Firehouse of America and Firehouse Subs suppliers will together donate a portion of purchases at Firehouse Subs locations to the Firehouse Subs Public Safety Foundation for the purchase of lifesaving equipment, with a minimum donation of $1 million. Our mission is to carry on our commitment to and passion for: Hearty and Flavorful Food Heartfelt Service, and Public Safety This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant, and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant, and not to Firehouse Subs Corporate.

JOB PURPOSE: Our Food Production team members are Passionate and take Pride in the preparation of KFC of Polly’s products. They are expected to prepare and cook quality products within company standards with speed and accuracy while adhering to KFC of Polly’s specifications and procedures. JOB ACCOUNTABILITIES: Prepare and cook menu items that meet our specifications, procedures, and quality standards. Ensure that all product holding times are strictly observed by using the Time Tag system. Filter and clean all fryers at the designated times while following ALL guidelines of safety (including the use of provided safety equipment). Maintain sufficient shortening to ensure proper shortening levels. Ensure dish sink is set up to wash, rinse, and sanitize. Maintain a safe and clean work area by following the guidelines/procedures of sanitation and safety. Verify all necessary products and supplies are stocked and available. Ensure floors remain free of obstacles, debris, and are kept dry. Receive orders, check invoices, and put deliveries away as needed. Perform any other duties as assigned by the Manager in charge of the shift. SKILLS AND EXPERIENCE REQUIRED: Effective communication, good organization skills Ability to act on and solve minor problems as they arise Time management Clear understanding of kitchen and food safety guidelines Ability to multi-task and work under pressure Cooperative and team oriented Compensation: $20.00 - $20.50 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.