<h3>Job Description</h3>
Job Description
A&amp;KRB, LLC restaurant leading company while doing business as Arby's.Our Commitment to Winning: “We outperform everyone in everything that we do with the relentless hunger to always be on top…” We constantly innovate, use technology, and employ a highly trained work force that is focused on delivering the best restaurant experience for our guests.
Team Members work a variety of positions from greeting customers, taking orders, preparing food, ensuring product quality and maintaining a clean and safe restaurant according to Arby’s standards.
This job posting contains some general information about what it is like to work in our restaurant but is not a complete job description. People who work in our restaurant perform a number of different tasks every day, and this posting does not list all of the essential functions of the job.
The Team Member is responsible and accountable for performing specific tasks and duties, as assigned, within the restaurant. The Team Member provides each guest with a positive guest service experience prepares quality food products and keeps the restaurant clean, pleasant and safe for all guests and employees.
• Consistently provides a quality product and guest service experience that delivers total guest satisfaction.
• Follows all Arby's guest service guidelines and procedures; takes the appropriate action to ensure all guests receive service beyond their expectations.
• Works assigned position(s) accurately and productively; cleans and stocks the assigned area(s); performs other cleaning duties as assigned.
• Ensures that all guests receive hot, quality pizzas; prepares, packages and delivers all products according to Menu Standards.
• Handles all food products according to company procedures; follows all company food safety, food handling and sanitation requirements, to ensure the health and safety of guests and employees.
Requirements
· Education:&nbsp;Enrollment in high school; high school diploma or equivalent is preferable. Good verbal and written communication skills; is capable of communicating effectively with guests and co-workers.
· Experience:&nbsp;Must be a minimum of 16 years of age.
· Transportation:&nbsp;Must have reliable transportation to work.
· Accessibility:&nbsp;Must have telephone or other reliable method of communicating with the restaurant.
· Hours:&nbsp;Must be able and willing to work flexible hours, possibly including opening, closing, weekends and holidays.
· Attendance:&nbsp;Must keep excellent attendance and punctuality throughout the year&nbsp; 
Additional Information
SKILLS AND ABILITIES: &nbsp;Demonstrates and/or possesses the following:
· Ability to work with others (as a team).
· Ability to comfortably interact with all guests.
· Ability to look at the restaurant operations (from a guest’s point of view).
· Ability to meet performance standards for assigned tasks and duties.
· Ability to take initiative.
· Problem solving skills.
PHYSICAL ABILITIES: &nbsp;Must be able to:
· Stand for long periods of time.
· Bend and stoop.
· Work around heat.
· Work around others in close quarters.
· Move throughout the restaurant to work specific stations or perform assigned tasks.
· Able to lift 50 - 75 lbs. comfortably.
 Work with various cleaning products.

Team Member

<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
 
Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain
cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and
efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10.
 
Essential Job Duties
<ul>
<li> Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed.</li>
<li> Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds.</li>
<li> Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards.</li>
<li> Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li> Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage.</li>
<li> Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.)</li>
</ul>
Non-Essential Job Duties
Performs similar and incidental duties as required.
Requirements:
Job Qualifications
 
Education: High school degree or equivalent combination of education and experience preferred.
Experience: Restaurant experience required. Previous kitchen experience preferred, but not required.
Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions
regarding food quality, quantity needed, and when to clean.
Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly
communicate operational concerns with Management and co-workers.
Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical
calculations.
Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers
in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely
with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level
of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards.
 
Reporting Relationships
Reports to the General Manager, Assistant Manager and/or Shift Leader.
 
Major Business/Professional Contacts
The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact
with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation
for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is
expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services
Business Partner, and Regional Director.)
 
Working and Environmental Conditions
Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation
equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat,
cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work
outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help
carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with
signed Driver Policy on file.)
 
Physical Demands
Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation.
Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and
equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood,
chicken, and steak) to ensure the flavor profile and quality standards are met.
 
Tools and Equipment Used
Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher,
cleaning supplies &amp; equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen
supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food
drill, etc.)

Line 3-4 Cook

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Retirement plan optional</li>
<li>Bonus based on performance</li>
<li>Flexible schedule</li>
<li>Paid time off</li>
</ul>
 Looking for job security? A safe work environment? Advancement opportunities, or to fill that gap in your resume? Fish Window Cleaning offices work Mon-Fri, managing accounts with our commercial and residential clients. Our team enjoys the friendly atmosphere, job flexibility and no required evening hours, weekends or holidays! Whether working alone, or in pairs, we spend more than 50% of our time outside in the fresh air! Efficiency in this position can provide opportunities such as more leisure time for yourself &amp;/or family, ability to make more money and much more! If this sounds like a good fit for you, apply to join our window cleaning team today! Fish offers: 
<ul>
<li>Paid training, no experience necessary</li>
<li>No nights or weekends</li>
<li>Flexible hours</li>
<li>Full or Part time available year-round</li>
<li>Tips and additional commission opportunities</li>
<li>Inside and outside work</li>
<li>Equipment and uniforms furnished</li>
<li>No high rise or skyscraper work</li>
</ul>
Other Qualifications: 
<ul>
<li>Valid drivers license</li>
<li>Reliable transportation</li>
<li>Valid car insurance</li>
<li>Provide excellent customer service</li>
<li>Self-motivated</li>
<li>Tips, and bonus opportunities!</li>
</ul>
This is a general labor position and a perfect opportunity for anyone currently working as a construction or warehouse worker, laborers, restaurant and hospitality workers, cashiers, servers, line cooks and retail/customer service workers. To be considered you MUST BRING the following to the interview: 
<ol>
<li>Valid Drivers License</li>
<li>Vehicle you will be using on this job</li>
<li>Valid proof of insurance on vehicle</li>
</ol>
Persons without the above information will NOT be considered. Background check and drug screening will be performed and hiring process will move quickly. Are you ready to begin working for Fish Window Cleaning, the nation's largest provider of commercial and residential window cleaning services?

Window Cleaner Palm Desert

<h3>Job Description</h3>
Job DescriptionDescription:
Summary
<ul>
<li>We are seeking a friendly and efficient Beverage Server to join our team. As a Beverage Server, you will be responsible for providing exceptional customer service to casino guests while serving beverages and food. You will need to be able to work in a fast-paced environment and maintain a positive attitude.</li>
</ul>
Responsibilities
<ul>
<li>Greet guests and take their orders for food and beverages</li>
<li>Serve drinks and food to guests in a timely and friendly manner</li>
<li>Keep track of inventory and restock supplies as needed</li>
<li>Maintain a clean and organized work area</li>
<li>Handle cash and credit card transactions accurately</li>
<li>Ensure compliance with all health and safety regulations</li>
<li>Act with integrity, honesty and knowledge that promotes the culture and values of Augustine Casino</li>
<li>Maintain a calm demeanor during peak periods of a high volume casino while operating at the company standards</li>
<li>Create a positive work environment, greet each guest with a genuine greeting and serve each guest with professionalism, confidence and knowledge</li>
<li>Own each situation when handling a guest complaint</li>
<li>Ensure proper serving techniques and standards are being followed</li>
<li>Follow proper ID checking procedures of any guest who appears to be under the age of 30</li>
<li>Anticipate needs by evaluating supplies, inspecting equipment and reporting maintenance issues to management</li>
<li>Follow proper cash handling procedures and ensure all guest checks are generated accurately and paid for, contacting management right away to resolve any issues</li>
<li>Remain adaptable in a team-oriented environment to assisting others and fulfilling additional or other duties as needed</li>
</ul>
Requirements:
Qualifications/Education/Experience
<ul>
<li>Must be at least 21 years of age</li>
<li>Must have a valid Food Handler Card and RBS certification as a pre-requisite to being extended a job offer and maintain valid certifications throughout the course of employment</li>
<li>Must successfully complete Title 31 training within the first 90 days of employment</li>
<li>Must be able to obtain and retain a valid Gaming License from Augustine Gaming Commission</li>
<li>1-2 years of experience working as a beverage server or food server in a high-volume restaurant, bar or casino is preferred</li>
<li>Bi-lingual in Spanish is highly preferred</li>
<li>Basic math skills is required</li>
<li>Excellent customer service skills is required</li>
<li>Must be able to work in a fast-paced environment</li>
<li>Strong communication and interpersonal skills is required</li>
<li>Must be able and willing to work a flexible schedule, including nights, weekends and holidays</li>
<li>Must be able to stand and walk for extended periods of time</li>
<li>This position may require overtime</li>
</ul>
Note
This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.
 
If none of the applicants should meet the stated qualifications, applicants whose education and experience are less than the stated requirements, may be interviewed and hired provided the applicant hired submits a formal written training plan within (30) thirty days which can be completed within a reasonable time agreed upon by the supervisor and the applicant. Applicants who are hired and fail to meet the agreed upon formal training program, will be discharged upon failure to complete the specified training as so scheduled.
 
Indian Preference Policy
Preference in filling vacancies is given to qualified Indian candidates in accordance with Tribal Law. Verification must be submitted with this application, if claiming Indian Preference. Consideration will be given to non-Indian applicants in the absence of qualified Indian Preference eligible candidates.
 
Equal Opportunity Employer
Within the scope of Indian Preference, all candidates will receive consideration without regard to race, color, sex, religion, national origin, or other non-merit factors.

Beverage Server

<h3>Job Description</h3>
Job Description
Job description
Job Overview • Cook and prepare all menu items in accordance standards set by the Chef • Stock and maintain sufficient levels of food on the line • Prepare and portion food items prior to service • Report any unsafe and/or unacceptable occurrences to management or Chefs in a timely and concise fashion. • Assume 100% responsibility for the quality of products served • Have workstation ready for service before service time, fully stocked and fresh • Maintain complete knowledge of, comply with, and enforce all safety and health department procedures as well as departmental policies/procedures Skills/Knowledge Required • 2-3 years experience in a fast-paced environment • Must have a trained palate and be able to produce consistent and correct flavor profiles • Must be able to maintain consistent and correct plate presentation • Must have intermediate or higher knife skills • Work flexible schedules and willing and able to work shift duties that may include evenings, nights, weekends, and holidays • Collaborate with Colleagues cross-departmentally • Perform job functions with attention to detail, speed, and accuracy • Work cohesively with Colleagues as part of a team Requirements - Proven cooking experience - Excellent understanding of various cooking methods, ingredients, equipment, and procedures - Accuracy and speed in executing assigned tasks - Understand food order slips and receive verbal instructions - Familiar with industry's best practices - Set up and stock stations with all necessary supplies - Operate large-volume cooking equipment such as grills, deep fryers, and griddles - Prepare food to recipe for service (e.g., chopping vegetables, butchering meat, and preparing sauces) - Cook menu items to the recipe and in cooperation with the rest of the kitchen staff - Clean up station, cooking surfaces, utensils, and food preparation areas - Properly store leftover food - Stock and re-stock inventory and workstations appropriately - Ensure that food comes out simultaneously, in high quality, and in a timely fashion - Comply with health and sanitation regulations and safety standards - Maintain a positive and professional approach with coworkers and customers
Company DescriptionApplicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations. 
<h3>Company Description</h3>
Applicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations.

Line Cook at The Palm Springs Aerial Tramway

<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
Prepare and keep all food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a
productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness.
The Line 1/2 Cook is seen as ‘the leader in the kitchen.’ S/he is supportive of the Management team and leads the Back-of-House Team by
example and with integrity. Is personally accountable for following the C.O.R.E. 10.
 
Essential Job Duties
<ul>
<li>Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed.</li>
<li>Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds.</li>
<li>Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio’s service time standards.</li>
<li>Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li>Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage.</li>
<li>Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.)</li>
<li>Uses and completes training packets with all new Back-of-House Team Members. Leads new product roll-out training with all Back-of-House Team Members.</li>
</ul>
Non-Essential Job Duties
Performs similar and incidental duties as required.
Requirements:
Job Qualifications
 
Education: High school degree or equivalent combination of education and experience preferred.
Experience: Restaurant experience required. Previous kitchen experience preferred.
Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality,
quantity needed, and when to clean.
Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate
operational concerns with Management and co-workers. Bi-lingual Spanish a plus.
Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical
calculations.
Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers
in other tasks or positions. Must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely
with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities.
Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain
cleanliness standards.
 
Reporting Relationships
Reports to the General Manager, Assistant Manager and/or Shift Leader
 
Major Business/Professional Contacts
The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact
with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation
for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is
expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services
Business Partner, and Regional Director.)
 
Working and Environmental Conditions
Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation
equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat,
cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work
outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help
carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with
signed Driver Policy on file.)
 
Physical Demands
Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation.
Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and
equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood,
chicken, and steak) to ensure the flavor profile and quality standards are met.
 
Tools and Equipment Used
Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher,
cleaning supplies &amp; equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen
supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food
drill, etc.)

Line 1-2 Cook

<h3>Job Description</h3>
Job DescriptionSalary: $17-$19 DOE Plus Tips 
Engin Onural's Sandfish Sushi &amp; Whiskey has complemented his award-winning sushi with a judiciously stocked whiskey bar, Chef Engin introduces new levels of taste to the table. We are driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family!!
 
We are looking for a professional and friendly Host/Hostess to join our team! Your main goal in this position should be to ensure the highest level of clients' satisfaction and provide an outstanding customer experience.
 
Host/Hostess Duties and Responsibilities
 
<ul>
<li>Greet patrons, and if needed, confirm reservations, take reservations, and track occupancy chart for space</li>
<li>Answers phone calls and gives basic information on reservations, availability, restaurant hours and services</li>
<li>Keep track of the waiting list and open tables</li>
<li>Assign tables to guests depending on party size, waiter/waitress availability</li>
<li>Accurately quote wait times to patrons</li>
<li>Alert and call guests to host stand when the table is bussed and cleaned</li>
<li>Escort guests to table and present food and drink menus</li>
<li>Answer patron questions regarding menu items; recommend or suggest items as needed</li>
<li>Takes patrons' drink orders</li>
<li>Observe and assists in preparing unoccupied tables for customers by wiping surface top, removing debris, and ensure seats are</li>
<li>Assist with waitstaff side work and opening and closing duties</li>
<li>Take orders over the phone and pack prepared take-out orders</li>
</ul>
 
Host/Hostess Requirements and Qualifications
 
<ul>
<li>High school degree or equivalent; or relevant work experience</li>
<li>Legally able to serve alcohol</li>
<li>Willing to work nights and weekends</li>
<li>Physically able to wipe down table tops, chairs, and booths; able to pick up debris from floor; able to carry 25 or more pounds; able to push vacuum or mop</li>
<li>Physically able to stand and move during the length of shift; able to bend and kneel through shift</li>
<li>Must pass background check</li>
<li>Able to perform basic mathematics</li>
<li>Friendly polite and courteous to all patrons</li>
<li>Works well as part of a team and on individual tasks</li>
<li>Eager to learn and grow with restaurant</li>
</ul>

Host/Hostess

<h3>Job Description</h3>
Job DescriptionPurpose:
Every memorable dining experience at Two Bunch Palms begins behind the scenes with our culinary team's commitment to safe, efficient operations and exceptional cuisine. As Sous Chef, you will manage this dynamic department with flair, engaging your team and inspiring a complement of truly spectacular menu offerings.

Essential Duties and Responsibilities: 
As the Sous Chef, you will be responsible for the following tasks to the highest standards: 
~ Offers a consistent professional, friendly and proactive guest service while supporting the Executive Chef and fellow associates
~ Provides supervision on all production in the kitchen and oversees the quality and proper usage of all food
~ Conducts daily shift briefings to kitchen associates
~ Assists the Executive Chef in managing the inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
~ Ensures all kitchen associates are aware of standards and expectations
~ Liaises daily with the Executive Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
~ Supports the Executive Chef in maintaining and enhancing the food products through creative menu development and presentation
~ Maintains cleanliness and proper rotation of product in chillers 
~ Balances operational, administrative and needs of kitchen crew
~ Ensures proper staffing and scheduling in accordance to productivity guidelines
~ Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen
~ Ensures the cleanliness and maintenance of all work areas, utensils, and equipment
~ Follows kitchen policies, procedures and service standards
~ Follows all safety and sanitation policies at all times
~ Must be able to work weekends, nights and holidays
~ Performs any other job duties as assigned

Minimum Qualifications:
Education &amp; Experience:
ServSafe Certified
 Culinary Diploma or equivalent training, experience with sustainable and seasonal agriculture
 3+ years’ experience in a Culinary Management role within a restaurant
 Knowledgeable with local requirements, food sanitation laws and safety regulations
 High volume dining experience 
Skills &amp; Ability:
Effective with cost control, labor and food cost and inventory, experience planning meals and menus
Proficient relevant Microsoft programs
Ability to lead staffs and supervise on all production in the kitchen 
Ability to communicate effectively to upper management, peers and subordinates 

Working Conditions:
Varied working conditions; indoors in restaurant, outdoors across the property 
Outdoor weather conditions may include; extreme heat and/or cold
Will be exposed to cleaning chemicals as outlined in required MSDS documentation 
Varying schedule to include evenings, holidays and extended hours as business dictates
Job Specifications
Department: Sous Chef
Reports To: Executive Chef, Director of Operations, and General Manager
FLSA Status: Exempt
Schedule: Full Time
Salary Range: $68,640 - $74,880
Job Details
Senior level
Full-time
Salary 
About this location
Class: Upscale
Room Count: 65
Location Type: Resort
Perks
401(K)
Dental Benefits
Paid Health Insurance Benefits (HMO Employee Portion)
Life Insurance
Vision Benefits 
Paid Holidays (6)
 
At Two Bunch Palms, we are looking for: people-people, who are always curious, want to learn and are willing to share, promote wellness and are dedicated to improving every day &amp; have an eye for detail and are devoted to providing an exceptional guest experience. Two Bunch Palms is 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 characteristics protected by law.

Sous Chef

<h3>Job Description</h3>
Job Description
We are currently in search of a Kitchen Manager to join our team. The successful candidate will be responsible for directly supervising and coordinating the activities of the workers involved in food preparation and service.
Responsibilities:
<ul>
<li>- Direct oversight of the daily operations of the food service staff</li>
<li>- Evaluation of the quality of products and services produced</li>
<li>- Adjustment of the daily schedule for shift personnel to ensure optimal efficiency</li>
<li>- Enforcement of health standards for both raw and finished products</li>
</ul>
Qualifications:
<ul>
<li>- Prior experience in a full-service restaurant</li>
<li>- Proficiency in standard food safety practices</li>
<li>- Demonstrated strong leadership qualities</li>
<li>- Ability to thrive in a fast-paced environment</li>
<li>- Exceptional written and verbal communication skills</li>
</ul>
Key responsibilities of a kitchen manager include:
<ul>
<li>
Operational Efficiency:
Managing daily kitchen operations, coordinating with other departments (like front-of-house), and resolving any issues that arise.
</li>
<li>
Menu Planning and Development:
In some cases, assisting the chef in developing new recipes and menu items.
</li>
<li>
PCA Creations, Photos, Build Sheets
</li>
<li>
Equipment Maintenance:
Ensuring kitchen equipment is properly maintained and repaired.
</li>
</ul>
<ul>
<li>
Staff Management:
Training, and supervising kitchen staff, and fostering a positive work environment.
</li>
<li>
Food Quality and Safety:
Ensuring food preparation and presentation meet established standards, enforcing food safety regulations, and maintaining a clean and organized kitchen.
</li>
</ul>
Skills and Qualifications:
<ul>
<li>Culinary Expertise: A strong understanding of food preparation techniques, menu planning, and ingredient sourcing.</li>
</ul>
<ul>
<li>Leadership and Communication Skills: The ability to motivate, manage, and communicate effectively with kitchen staff and other departments.</li>
</ul>
<ul>
<li>Organizational and Time Management Skills: Essential for managing inventory, schedules, and daily operations.</li>
</ul>
<ul>
<li>Problem-Solving Skills: The ability to identify and resolve issues quickly and efficiently.</li>
</ul>
<ul>
<li>Knowledge of Food Safety and Sanitation: A thorough understanding of food safety regulations and best practices.</li>
</ul>
<ul>
<li>Financial Acumen: The ability to manage kitchen expenses and contribute to budgeting.</li>
</ul>
In essence, a kitchen manager is the operational leader of the kitchen, responsible for ensuring that all aspects of food preparation, service, and safety are managed effectively and efficiently
Company DescriptionApplicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations. 
<h3>Company Description</h3>
Applicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations.

(Experienced) Kitchen Manager

<h3>Job Description</h3>
Job Description
As a Shift Leader, youre the one turning up the heat! Youll lead your team to ensure exceptional service and smooth operations during your shift. With your passion and attention to detail, youll create fire-grilled experiences that keep guests coming back while growing as a leader. Ready to ignite your flamin good career? Apply now!
POSITION PURPOSE:
The Shift Leader oversees the daily operations of the restaurant during assigned shifts and in the absence of the General Manager or Assistant Manager, ensuring exceptional customer experiences and that team members adhere to company standards. 
ESSENTIAL DUTIES AND RESPONSIBILITIES:
<ul>
<li>Manage restaurant opening and closing procedures, including security protocols. Coordinate crew tasks for setup, food prep, and cleaning. Conduct inventory checks and update the inventory system. Handle food deliveries, ensuring accuracy in inventory records.</li>
<li>Ensure customer service and speed of service metrics meet company goals and standards. Maintain restaurant cleanliness according to EPL and health code safety standards. Ensure adherence to safety practices and Quality, Service, Cleanliness (QSC) standards</li>
<li>Prioritize team members' tasks during shift. Ensure that break policies are followed for self and others by communicating with team members about breaks and serving as a breaker, as needed. Adjust shift staffing based on sales volume for productivity. Monitor and adjust food production, consulting with the Area Leader for guidance as needed.</li>
<li>Train and support team members on new products and operational procedures.</li>
<li>Manage restaurant operating duties such as assigning and opening cash registers, handling phone calls, verifying catering orders, and overseeing company funds. Conduct safe and cash drawer audits, prepare deposits, consult with the Area Leader for support and guidance in ensuring compliance with operational procedures while on the shift. </li>
<li>Continuously strive to meet or exceed customer expectations and satisfaction. Greet and assist customers with their orders in a friendly and helpful manner. </li>
</ul>
Education/Work Experience:
High school diploma or equivalent (GED) preferred. Must be certified on all EPL SPECS positions or must have 1 or more years of restaurant supervisory experience and pass the EPL Food Safety Audit (FSA) class after hire. 
Whats in it for you?
<ul>
<li>Competitive pay</li>
<li>No overnight hours</li>
<li>Free meal during your shift</li>
<li>Employee discount on food</li>
<li>Excellent career growth potential (we promote from within)</li>
<li>Flexible Scheduling: Full-Time or Part-Time hours</li>
<li>Medical, Dental, and Vision Insurance*</li>
<li>401(K) Plan with match and immediate vesting (must be at least 21 to participate)</li>
<li>Paid vacation**</li>
<li>Paid sick time</li>
<li>Employee Assistance Program</li>
<li>Flexible spending accounts, Legal Insurance, and Pet Insurance*</li>
<li>Discounts on theme parks, movie tickets, sports events, hotels and more...</li>
</ul>
*Eligibility for these benefits is based on the number of average hours worked per week within a 12-month period.
**Eligibility begins after completing at least 12 months of employment, averaging 33 hours of work per week. 
Why work for us?
When it comes to our people, our motto is: Let them cook. In fact, we see you as our secret ingredient. While our chicken is fire, its our people
Who set us ablaze. Youre the ones bringing the passion, ideas and energythe flavorwhether cooking in the restaurant or working in the support center. Thats why we take pride in providing a place where you can express, develop and belong all while enjoying a healthy balance. Here, fire-grilled chicken makes flamin good careers.

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