<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
Responsible and accountable for supervising and supporting a productive and profitable restaurant, including Guest satisfaction, food quality and portioning, and Team Member efficiency, safety and security. Is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 10.
 
Essential Job Duties
<ul>
<li>Interacts with Guests, Team Members and Management. Maintains restaurant cleanliness, high food quality standards, resolves Guest complaints, and ensures Guest service according to Rubio’s standards. Supervises Team Members to appropriate positions as required.</li>
<li>Opens and/or closes restaurant according to Rubio’s standards. Supervises Front of the House and Back of the House Team Members as required by Management, ensuring priorities are being followed. Supervises Team Member performance during store operations including setup, food preparation and cleaning before opening, during the shift and at closing. Provides performance feedback to Management.</li>
<li>Performs production staff duties including cleaning the dining room, patio and restrooms, taking out trash, stocking inventories as required by Management, and maintaining cleanliness and food quality standards.</li>
<li>Inspects food for proper portioning, temperature, and appearance, completing all cleaning and food quality checklists as required by Management.</li>
<li>Ensures Team Members follow Company safety policies, using required safety equipment. Ensures proper temperature of food products. Inspects restaurant and its surroundings on a regular basis. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li>Completes financial paperwork on a daily basis. Counts, dispenses and deposits money according to Company policy.</li>
<li>Assists in completion of periodic operational paperwork as prescribed by Management.</li>
<li>Participates in development of self by attending ongoing classroom and online training.</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.
Experience: Some restaurant or retail experience preferred.
Knowledge: Knowledge of aspects of the restaurant industry. Basic computer skills including e-mail and Microsoft Word.
Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with Management and co-workers.
Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork.
Other: A valid driver’s license and proof of automobile insurance required. Individual must have reliable transportation and proof of automobile insurance is required (if individual will be required to drive on behalf of Rubio’s.) Individual must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities.
 
Reporting Relationships
Reports to the General Manager and/or Assistant Manager.
 
Major Business/Professional Contacts
The Shift Leader will have constant contact with Guests, Managers, restaurant Team Members, other store Managers and Team Members, and occasional contact with Restaurant Support Center staff and outside vendors. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Shift Leader will regularly give suggestions to his/her Managers regarding operations. The Shift Leader is expected to follow appropriate procedures with respect to all communications (Assistant Manager, General Manager, District Manager, People Services Business Partner and Regional Director.)
 
Working and Environmental Conditions
Work indoors and outdoors (patio, for events, or to take trash to the dumpster). Constant exposure to fumes from restaurant and 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 their vehicle (only if approved to drive in advance with signed Driver Policy on file.)
 
Physical Demands
Must be able to lift 55 lbs. Ability to stand for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met.
 
Tools and Equipment Used
Computer, telephone, calculator, multi-use printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.), cleaning solvents (cleanser, degreaser, etc.), kitchen equipment and utensils.

Shift Leader

<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 DescriptionDescription:
We are seeking a highly organized and adaptable HR Coordinator to join our team. This role will be split between two of our client sites, providing on-site support for day-to-day HR matters while working under the supervision and guidance of senior HR staff. Reliable transportation is required to travel between client locations.
 
HR Advantage is dedicated to providing HR solutions and strategy that continually elevate the organizations where we work.
 
We are highly trained experts, equipped with the strategic knowledge and deep appreciation for your client’s operational goals. We work with our client’s team to bring in emerging leaders to ensure everyone thrives in making your business successful. We facilitate individual, team and organizational development through number one talent management, enhanced leadership and cultural alignment for our clients to achieve their business goals. 
 
Requirements:
Key Responsibilities
<ul>
<li>Serve as the first point of contact for employees and managers regarding HR-related questions and concerns.</li>
<li>Support onboarding, employee documentation, and policy compliance at client sites.</li>
<li>Assist with employee relations issues, escalating to senior HR staff as appropriate.</li>
<li>Manage a high-paced workload, shifting priorities as needed to meet client needs.</li>
<li>Maintain accurate and confidential HR files and records.</li>
</ul>
Qualifications
<ul>
<li>Bilingual Spanish/English required — strong verbal and written communication skills in both languages.</li>
<li>Previous HR or administrative experience preferred.</li>
<li>Exceptional organizational skills with the ability to manage multiple tasks and deadlines.</li>
<li>Strong interpersonal skills and the ability to build trust with employees at all levels.</li>
<li>Flexible resourceful, and comfortable in a fast-moving, changing environment.</li>
<li>Must have reliable transportation to and from client sites.</li>
</ul>
What We Offer
<ul>
<li>The opportunity to work across two dynamic client sites, gaining hands-on HR experience.</li>
<li>Mentorship and guidance from senior HR professionals.</li>
</ul>
A collaborative team environment where growth and development are encouraged

HR Coordinator

<h3>Job Description</h3>
Job DescriptionDescription:
Job Purpose Summary
Responsible and accountable for supervising and supporting a productive and profitable restaurant, including Guest satisfaction, food quality and portioning, and Team Member efficiency, safety and security. Is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 10.
Essential Job Duties
<ul>
<li>Interacts with Guests, Team Members and Management. Maintains restaurant cleanliness, high food quality standards, resolves Guest complaints, and ensures Guest service according to Rubio’s standards. Supervises Team Members to appropriate positions as required.</li>
<li>Opens and/or closes restaurant according to Rubio’s standards. Supervises Front of the House and Back of the House Team Members as required by Management, ensuring priorities are being followed. Supervises Team Member performance during store operations including setup, food preparation and cleaning before opening, during the shift and at closing. Provides performance feedback to Management.</li>
<li>Performs production staff duties including cleaning the dining room, patio and restrooms, taking out trash, stocking inventories as required by Management, and maintaining cleanliness and food quality standards.</li>
<li>Inspects food for proper portioning, temperature, and appearance, completing all cleaning and food quality checklists as required by Management.</li>
<li>Ensures Team Members follow Company safety policies, using required safety equipment. Ensures proper temperature of food products. Inspects restaurant and its surroundings on a regular basis. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.</li>
<li>Completes financial paperwork on a daily basis. Counts, dispenses and deposits money according to Company policy.</li>
<li>Assists in completion of periodic operational paperwork as prescribed by Management.</li>
<li>Participates in development of self by attending ongoing classroom and online training.</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.
Experience: Some restaurant or retail experience preferred.
Knowledge: Knowledge of aspects of the restaurant industry. Basic computer skills including e-mail and Microsoft Word.
Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with Management and co-workers.
Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork.
Other: A valid driver’s license and proof of automobile insurance required. Individual must have reliable transportation and proof of automobile insurance is required (if individual will be required to drive on behalf of Rubio’s.) Individual must have reliable transportation to arrive to work on time.
Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities.
Reporting Relationships
Reports to the General Manager and/or Assistant Manager.
Major Business/Professional Contacts
The Shift Leader will have constant contact with Guests, Managers, restaurant Team Members, other store Managers and Team Members, and occasional contact with Restaurant Support Center staff and outside vendors. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Shift Leader will regularly give suggestions to his/her Managers regarding operations. The Shift Leader is expected to follow appropriate procedures with respect to all communications (Assistant Manager, General Manager, District Manager, People Services Business Partner and Regional Director.)
Working and Environmental Conditions
Work indoors and outdoors (patio, for events, or to take trash to the dumpster). Constant exposure to fumes from restaurant and 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 their vehicle (only if approved to drive in advance with signed Driver Policy on file.)
Physical Demands
Must be able to lift 55 lbs. Ability to stand for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met.
Tools and Equipment Used
Computer, telephone, calculator, multi-use printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.), cleaning solvents (cleanser, degreaser, etc.), kitchen equipment and utensils.

<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 DescriptionDescription:
Assistant Team Leader
About the Company
Loop Neighborhood Market is based in Union City, Calif., with stores and stations across California. The company was founded in 1978 and develops real estate and owns and operates gas stations with convenience stores and car washes. Loop Neighborhood Market also has a wholesale division that delivers fuel to dealer locations in the market.
Join Our Growing Team at Loop Neighborhood Market!
Are you ready to be part of a dynamic, fast-growing organization that's reshaping the convenience store industry? Loop Neighborhood Market is an industry leader looking for passionate, customer-focused individuals to help us redefine the c-store experience.
Our mission is simple: to offer high-quality, better-for-you products, paired with exceptional customer service, and create a fantastic experience from the moment you walk into our stores. If you're motivated by innovation and have a passion for delivering outstanding service, we'd love to have you on our team.
Apply today and help us change the way people experience convenience!
Position Summary:
This position requires individuals who are skilled in both supporting management operations and leading diverse teams. In the role of Assistant Team Leader, you'll aid the convenience store manager in all aspects of the store's operations—a responsibility you'll prepare for through a training sequence that teaches you our in-store retail information system, inventory management and ordering technology.
You will be responsible for tasks such as completing daily paperwork, troubleshooting car wash problems and addressing problems with gas pumps. Leadership duties include, but are not limited to, forecasting, ordering, stocking, merchandising, being a role-model for prompt and courteous customer service and sharing management responsibilities with the store manager.
We expect all our Assistant Team Leaders to embody our Core Values: People, Teamwork, Communication, Training, Results Matter, Fun, Customer Centered and Safety. We all win as one. Living our brand is a critical component for all our roles.
Below is a general outline of some of the roles and responsibilities expected of our Assistant Team Leaders (this list is not all inclusive):
Primary Responsibilities:
<ul>
<li>Training and coaching new store staff</li>
<li>Assisting in creating schedules in a time keeping system</li>
<li>Stocking products on shelves and making sure the store always looks clean and professional</li>
<li>Forecasting, order, stock, and merchandise products</li>
<li>Ensuring prompt reconciliation of store paperwork</li>
<li>Ensuring prompt, efficient, and courteous customer service to store customers, vendors, and staff</li>
<li>Maintaining a clean, customer friendly environment in the store and surrounding property</li>
<li>Assisting with management of store staff</li>
<li>Troubleshooting and resolving car wash related issues</li>
<li>Fixing gas related issues, such as drive offs and the pumps being down</li>
<li>Additional duties as assigned</li>
</ul>
Requirements and Qualifications:
<ul>
<li>High School Diploma or equivalent required</li>
<li>Six to nine months’ experience as an assistant manager or an equivalent combination of education and experience</li>
<li>Strong mathematics ability</li>
<li>Strong written and oral communication skills</li>
<li>Desire to be part of a performance-driven team</li>
<li>Reliable transportation to and from your workplace</li>
</ul>
Employee Incentives:
<ul>
<li>Employees that are with us for 6 months to 3 years = 0.10 cents off a gallon of fuel</li>
<li>Employees that are with us for 3 years to 5 years = 0.30 cents off a gallon of fuel</li>
<li>Employees that are with us for 5+ years = 0.40 cents off a gallon of fuel</li>
<li>MAXIMUM 20 GALLONS AND 2 FILL UPS PER WEEK</li>
</ul>
Physical Requirements:
The Assistant Team Leader position requires constant standing, bending, and reaching with a moderate amount of manual dexterity. Frequent lifting of 1 to 5 pounds and occasional lifting of up to 40-50 pounds are required.
Additional Info:
<ul>
<li>Must be at least 18 years of age</li>
<li>Must be able to work various shifts and days of the week depending on business needs</li>
</ul>
Disclaimer:
The list of requirements, duties, and responsibilities listed above is by no means a complete list. It is merely a general summary of the position described. Management reserves the right to revise or change this position description at any time.
** The company reserves the right to run background checks as a condition of employment
Salary Description
$19.00 - $20.00/per hour
Requirements:

Assistant Team Leader

<h3>Job Description</h3>
Job DescriptionDescription:
A Laundry Attendant is responsible for maintaining a constant supply of clean linens for the hotel in the hotel and continuing effort to deliver outstanding guest service and financial profitability. 
Essential Functions
To perform this job successfully an individual must be able to performs all essential duties satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
<ul>
<li>Perform all stages of linen processing, including, but not limited to, collecting, transporting, sorting, weighing, loading, and unloading (washers, dryers, and chutes), ironing, folding, storing and delivering </li>
<li>Ability to operate all industrial laundry equipment </li>
<li>Monitor chemicals/laundry soap and attach new chemicals/laundry soap onto laundry machines when needed. </li>
<li>Able to lift, pull and push up to 75lbs of linen and carry up to 50lbs </li>
<li>Able to stand for extended periods to fold towels, sheets, duvet covers and blankets </li>
<li>Able to bend over frequently </li>
<li>Maintain cleanliness of laundry machinery and laundry </li>
<li>Clean public areas to include public restroom and lobby </li>
<li>Respond to guest service issues in a timely, friendly, and efficient manner </li>
<li>Help ensure laundry operations run smoothly by alerting the supervisor when equipment stops working properly, if supplies are needed and when linen is damaged • Perform additional laundry services, as needed </li>
</ul>
 
Requirements:
Competencies 
<ul>
<li>Teamwork Orientation </li>
<li>Time Management </li>
<li>Organizational Skills </li>
</ul>
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 
While performing the duties of this job, the employee is required to stand for long periods of time, move from one direction to another within the laundry space, use continuous movements to handle or feel and frequently reach, and being able to hold a conversation with other team members and/or guests. 
The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch or crawl. This position requires continuous standing and movement, frequent bending, lifting, and pulling up to 75 pounds of linen and carrying up to 50 pounds of linen during a shift. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and depth perception. 
Position Type/Expected Hours of Work
Must be able to work weekends and holidays. 
Travel
No travel is expected for this position. Must have reliable transportation to work. 
Required Experience
Experience working in hotel environment preferred 
Preferred Education
High school diploma or GED diploma preferred.

Laundry Attendant

<h3>Job Description</h3>
Job DescriptionDescription:
Staff position available in high volume outpatient imaging center. *****NO CALL*****
LVN provides care to a specific group of patients as delegated by and under the supervision of an R.N./MD The L.V.N. collects data and reports significant findings to R.N./MD. An L.V.N. performs basic nursing skills and maintains positive interpersonal relations with peers, patients, patient’s families and physicians.
 
Essential Job Functions:
<ul>
<li>Demonstrates compliance with Code of Conduct and compliance policies, and takes action to resolve compliance questions or concerns and report suspected violations</li>
<li>Collects data and reports findings to R.N./MD</li>
<li>Communicates data on patient assessment to R.N./MD</li>
<li>Demonstrates skills in accordance with EIC Standards of Care, policies, procedures, and Nurse Practice Act.</li>
<li>Demonstrates ability to independently perform basic and specialized nursing skills fundamental to the unit within scope of practice.</li>
<li>Maintains lab and other diagnostic test results and reports in a timely manner to R.N./MD</li>
<li>Works under direction of R.N./MD and completes assignments as directed</li>
<li>Utilizes non-patient care time to help other Nurses and modalities.</li>
<li>Starts IV safely and competently in addition to managing and treating IV infiltrations</li>
<li>Performs pre-procedure assessments, preparation and post-procedure care.</li>
<li>Provides timely, accurate and precise reporting of any change in patient condition to the R.N./Radiologist.</li>
<li>Appropriately assesses, treats, and manages patients for contrast allergies, renal function, diabetes, claustrophobia, etc.</li>
<li>Administers and documents medications (under direction of RNs / Medical Director), ensuring patient safety following Federal guidelines.</li>
<li>Co-manages the care of all outpatients/inpatients to include scheduling, interviewing, preparation and transportation.</li>
<li>Assists in the care of any patient with special needs.</li>
<li>Manages medical emergencies under the guidance of the radiologists / RNs.</li>
<li>Maintains all nursing and medical emergency equipment including (but not limited to) oxygen supply.</li>
<li>Demonstrates competency in the operation of equipment specific to clinical area.</li>
<li>Practices accurate and timely completion of scheduled and unscheduled work to maximize productivity.</li>
<li>Adheres to radiation safety guidelines under the direction of the technologists and/or radiologists.</li>
<li>Provide for patient care; comfort, safety and patient confidentiality.</li>
<li>Ability to manage high patient volumes.</li>
</ul>
 
Benefits
Medical, Dental, Flexible Spending, Paid Time Off, 401k
Ideal candidates will have the ability to multi-task and possess excellent communication and organizational skills. We’re currently adding staff to our ACR Accredited Outpatient Imaging Center, located in beautiful Rancho Mirage, CA. We offer competitive salary (DOE), complete benefits, as well as a 401k plan and flex schedule. ****NO CALL****
Requirements:
<ul>
<li>Current BLS, ACLS Required</li>
<li>Minimum 3 years experience</li>
<li>Excellent IV Skills</li>
<li>Must be IV certified</li>
<li>Radiology experience a plus</li>
<li>Responsible to keep license current and provide copy on annual basis.</li>
<li>Ability to multi-task and prioritize.</li>
<li>Good oral and written communication skills.</li>
<li>Good problem solving skills.</li>
</ul>

Radiology Nurse - LVN

<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.)

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