<h3>Job Description</h3>
Job Description
Our McDonald’s takes pride in our high quality Gold Standards, excellent genuine hospitality and serving guests our world-famous Hamburgers! We have a passion for people - not only our guests - we value our employees and understand how you make a difference in our restaurants! Working at a McDonald’s Restaurant is more than a job! We are an iconic, global brand that offers a fun recognition culture and training programs that help you grow with opportunities for advancement.
As a Store Manager at McDonald’s, you’ll enjoy:
<ul>
<li>Competitive Salary</li>
<li>Life, Health, Dental and Vision Insurance</li>
<li>Paid Vacation, Personal/Sick Leave Time</li>
<li>Flexible Schedule, Uniforms, Meals</li>
<li>Mileage Reimbursement</li>
<li>Tuition Reimbursement, High School Diploma and College degree programs</li>
<li>Advancement Opportunities</li>
</ul>
 Description As the Restaurant Store Manager, you are the #1 leader! Your leadership of one of the world's largest brands is a big responsibility but with your McDonald’s supporting you; you can reach higher than you ever imagined!
Restaurant Store Manager Responsibilities:
<ul>
<li>Ownership of your restaurant's success metrics and lead restaurant team to reach goals</li>
<li>Lead the guest experiences in your restaurant that includes friendly interactions, a clean restaurant and fresh properly executed food.</li>
<li>Grow and mentor your McDonald’s family through training, development and onboarding new team members</li>
<li>Lead communications of your team's goals, upcoming promotions, business updates, etc.</li>
<li>Inspire the overall positive and collaborative family environment</li>
<li>Partner with other Restaurant Store Managers and Area Supervisors to grow and move the business forward</li>
<li>Previous McDonald’s or Fast Food Store Management experience required</li>
<li>Lead by example with Gold Standards in customer service, food quality and cleanliness</li>
<li>Mentors and coaches team effectively through training and development resources</li>
<li>Builds a team through selecting and onboarding new hires</li>
<li>Takes absolute pride in everything you do</li>
<li>Goal-oriented leader that enjoys a fast-pace environment</li>
<li>Deep appreciation and commitment to customer service and our guest's experience</li>
<li>Available to work some weekends, holidays</li>
</ul>
You must be authorized to work in the US and have reliable, personal transportation

General Manager - McDonald's

<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 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 Description
A&amp;KRB, LLC is&nbsp;a restaurant leading company while doing business as Arby's&nbsp; &nbsp;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 workforce that is focused on delivering the best restaurant experience for our guests.
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 Shift Leader is in charge in the absence of the General Manager supports Management Team efforts to maximize sales and profits and minimize controllable costs by effectively directing and supervising work shift activities. Makes sound business decisions quickly to ensure guests receive service beyond their expectations.
Shift Leader Primary Responsibilities
<ul>
<li>
Consistently provides a quality product and guest service experience that delivers total guest satisfaction via high energy and sets an example of guest engagement by building lasting relationships.
</li>
<li>
Establishes an environment of trust to ensure honest, open and direct communication; and provides a communication process that works up, down, and across the organization.
</li>
<li>
Effectively plans, organizes and implements all daily operational routines and activities; completes all required administrative duties and daily paperwork.
</li>
<li>
Able to supervise and perform closing and/or opening duties, as directed by Restaurant Management Team.
</li>
<li>
Supports the goals, decisions and directives of Restaurant Management.
</li>
<li>
Follows all POS comp procedures and cash handling procedures.
</li>
<li>
Resolve all restaurant level guest questions, complaints, and problems in a timely and efficient manner with management involvement.
</li>
<li>
Delegate shift responsibilities to employees and ensure proper completion of assigned tasks and checklists. Sets high goals for team members and drives results.
</li>
</ul>
Shift Manager Requirements
<ul>
<li>
Must be 18 years of age.
</li>
<li>
Must have the ability to lift and/or move up to 40 lbs. comfortably. 
</li>
<li>
Able to stand for long periods of time, bend, and stoop
</li>
<li>
Comfortable working occasionally in walk-in coolers and freezers
</li>
<li>
Vision abilities to include distance, close, color, depth, peripheral as well as the ability to adjust focus.
</li>
<li>
Ability to operate a computer and/or Cash register.
</li>
<li>
Must be able to work around heat and work in close quarters with others as well as handle various cleaning products.
</li>
<li>
Willing to cross-train on various positions within the restaurant.
</li>
</ul>
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.
· 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 and closing shifts.
·&nbsp;Attendance:&nbsp;Must maintain excellent attendance and punctuallity throughout the year. 
Job Type:
<ul>
<li>
Full-time or Part-time with flexible scheduling 
</li>
</ul>

Shift Leader

<h3>Job Description</h3>
Job DescriptionSalary: Salary DOE 
Deepest Cut the curators of fun, entertainment, day and night life where diversity is celebrated are excited to announce they are expanding in Palm Springs. Reforma is the newest innovation from the owners of Chill Bar! 
 
Sous Chefresponsibilities include:
<ul>
<li>Planning and directing food preparation and culinary activities</li>
<li>Modifying menus or create new ones that meet quality standards</li>
<li>Estimating food requirements and food/labor costs</li>
</ul>
 
Job brief
We are looking for a creative and proficient in all aspects of food preparation, Sous Chef.
Responsibilities
<ul>
<li>Help plan and direct food preparation and culinary activities</li>
<li>Modify menus or create new ones that meet quality standards</li>
<li>Estimate food requirements and food/labor costs</li>
<li>Supervise kitchen staffs activities</li>
<li>Arrange for equipment purchases and repairs</li>
<li>Recruit and manage kitchen staff</li>
<li>Rectify arising problems or complaints</li>
<li>Give prepared plates the final touch</li>
<li>Perform administrative duties</li>
<li>Comply with nutrition and sanitation regulations and safety standards</li>
<li>Keep time and payroll records</li>
<li>Maintain a positive and professional approach with coworkers and customers</li>
</ul>
Requirements and skills
<ul>
<li>Proven working experience as a Sous Chef</li>
<li>Excellent record of kitchen management</li>
<li>Ability to spot and resolve problems efficiently</li>
<li>Capable of delegating multiple tasks</li>
<li>Communication and leadership skills</li>
<li>Keep up with cooking trends and best practices</li>
<li>Working knowledge of various computer software programs (MS Office,restaurant managementsoftware, POS)</li>
</ul>

Sous Chef

<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.

<h3>Job Description</h3>
Job DescriptionDescription:
Guest Service Associate 
 
Job Summary:
As a Guest Service Associate, you’ll interact with guests and support daily restaurant operations by taking orders, serving food, maintaining cleanliness, and restocking supplies to ensure a welcoming and efficient environment.
 Key Responsibilities: 
<ul>
<li>Greet guests with a friendly attitude and assist with food orders</li>
<li>Maintain knowledge of the menu and answer guest questions</li>
<li>Keep the dining area, patio, and restrooms clean and well-stocked</li>
<li>Follow proper food safety, hygiene, and cash handling procedures</li>
<li>Assist with restocking and cleaning tasks as needed</li>
<li>Support new team member training and follow company policies</li>
</ul>
Qualifications:
<ul>
<li>Restaurant or retail experience preferred</li>
<li>Strong communication and basic math skills</li>
<li>Must be able to lift up to 30 lbs and stand for extended periods</li>
<li>Flexible availability, including nights, weekends, and holidays</li>
<li>Reliable transportation required</li>
</ul>
Work Environment:
Fast-paced restaurant setting with indoor and outdoor duties. Exposure to kitchen equipment, cleaning supplies, and varying temperatures. Must be able to work closely with a team and handle multiple tasks efficiently.
Requirements:

Guest Service Associate

<h3>Job Description</h3>
Job DescriptionDescription:
Guest Service Associate – Job SummaryAs a Guest Service Associate, you’ll interact with guests and support daily restaurant operations by taking orders, serving food, maintaining cleanliness, and restocking supplies to ensure a welcoming and efficient environment. 
 Key Responsibilities
<ul>
<li>Greet guests with a friendly attitude and assist with food orders </li>
<li>Maintain knowledge of the menu and answer guest questions </li>
<li>Keep the dining area, patio, and restrooms clean and well-stocked </li>
<li>Follow proper food safety, hygiene, and cash handling procedures </li>
<li>Assist with restocking and cleaning tasks as needed </li>
<li>Support new team member training and follow company policies </li>
</ul>
Qualifications
<ul>
<li>Restaurant or retail experience preferred </li>
<li>Strong communication and basic math skills </li>
<li>Must be able to lift up to 30 lbs and stand for extended periods </li>
<li>Flexible availability, including nights, weekends, and holidays </li>
<li>Reliable transportation required </li>
</ul>
Work EnvironmentFast-paced restaurant setting with indoor and outdoor duties. Exposure to kitchen equipment, cleaning supplies, and varying temperatures. Must be able to work closely with a team and handle multiple tasks efficiently.
Requirements:

<h3>Job Description</h3>
Job DescriptionDescription:
Summary
<ul>
<li>As an Expeditor, you play a crucial role in ensuring the smooth and efficient flow of food orders from the kitchen. You will collaborate closely with culinary staff, servers, and management to coordinate the timing and accuracy of food delivery, ultimately enhancing the dining experience for our guests.</li>
</ul>
Responsibilities
<ul>
<li>Order Coordination: Receive food orders from servers or kitchen staff and ensure all necessary details (table numbers, special requests, modifications) are accurately communicated.</li>
<li>Timing Management: Monitor the progress of food preparation in the kitchen and coordinate the timing of different courses to ensure that all dishes for a table are ready to be served together.</li>
<li>Quality Control: Inspect each dish for presentation, portion size, and overall quality before it leaves the kitchen, ensuring it meets company standards.</li>
<li>Communication: Maintain clear and effective communication with culinary staff, servers, and management to relay order details, special requests, and any changes or updates.</li>
<li>Problem-Solving: Address any issues or delays in food preparation promptly and efficiently, working to resolve problems to ensure smooth food service.</li>
<li>Expedite Service: Expedite the serving of dishes during busy periods to minimize wait times and ensure a positive dining experience for guests.</li>
<li>Ensure Order Accuracy: Verify that each dish matches the guest's order, and any specific instructions or dietary restrictions are adhered to.</li>
<li>Plate Presentation: Ensure that dishes are plated correctly and garnished appropriately according to company standards before they are sent to the dining area.</li>
<li>Collaborate with Servers: Coordinate closely with servers to manage the timing of food delivery and communicate any updates or changes to orders.</li>
<li>Maintain Cleanliness and Organization: Keep the expediting station and surrounding areas clean and organized, ensuring a smooth workflow and efficient operation.</li>
<li>Follow Food Safety Protocols: Adhere to food safety and sanitation guidelines to prevent cross-contamination and ensure safe handling of food items.</li>
<li>Provide Support to Culinary and Serving Staff: Assist culinary and serving staff during peak periods by prioritizing tasks and providing additional support as needed.</li>
<li>Handle Guest Inquiries and Issues: Address guest inquiries or concerns regarding their orders with professionalism and courtesy, taking appropriate action to resolve any issues.</li>
<li>Team Collaboration: Foster a positive and cooperative work environment by collaborating with culinary and front-of-house teams to deliver exceptional service.</li>
<li>Monitor Inventory Levels: Keep track of inventory levels for essential kitchen items (e.g., ingredients, supplies) and communicate any shortages or discrepancies to management.</li>
</ul>
Requirements:
Skills/Abilities
<ul>
<li>Must be highly organized to manage multiple orders simultaneously and prioritize tasks based on urgency and timing.</li>
<li>Must have strong attention to detail skills to ensure that each dish meets quality and presentation standards, including plating and garnishing.</li>
<li>Excellent verbal communication skills to coordinate with culinary staff, servers, and management to relay order details, timing, and any special requests.</li>
<li>Must be able to stay calm and composed during busy and high-pressure periods to maintain efficiency and accuracy.</li>
<li>Must have strong problem-solving skills and the ability to quickly identify and address issues or discrepancies in orders to prevent delays or mistakes in food service.</li>
<li>Due to working closely with culinary and serving staff, must have strong teamwork and collaboration skills to ensure seamless food delivery.</li>
<li>Efficient time management skills are needed to coordinate food preparation and delivery to ensure that orders are served promptly.</li>
<li>Able to learn the menu and its components proficiently to effectively communicate order details and address any questions or modifications.</li>
<li>Must be flexible to adapt to changing situations and prioritize tasks based on the evolving needs of a dynamic restaurant environment.</li>
<li>Must have a sense of urgency to maintain a steady flow of food orders and minimize wait times for guests.</li>
<li>Must be customer-focused; attentive to guest preferences to ensure that food is handled and served safely and hygienically.</li>
<li>Must have familiarity with point-of-sale systems to track orders and manage communication effectively.</li>
</ul>
Qualifications/Education/Experience
<ul>
<li>High School Diploma/GED or relevant experience.</li>
<li>Food Handlers Card is required as a prerequisite to receiving an offer of employment.</li>
<li>Must be able to obtain and maintain a gaming license from Augustine Gaming Commission.</li>
<li>Previous experience in a similar role within the food and beverage industry is preferred.</li>
<li>Excellent verbal communication skills.</li>
<li>Strong organizational abilities to manage multiple orders and prioritize tasks efficiently.</li>
<li>Keen attention to detail to ensure accuracy and consistency in food orders.</li>
<li>Ability to work collaboratively in a fast-paced, team-oriented environment.</li>
<li>Flexibility to adapt to changing priorities and handle high-pressure situations during busy periods.</li>
<li>Basic understanding of food safety and hygiene practices.</li>
<li>Flexible schedule including evenings, weekends, and holidays based on business needs.</li>
</ul>
Physical Demands/Work Environment
<ul>
<li>Ability to stand for extended periods and move around both the kitchen and dining area.</li>
<li>Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs.</li>
<li>Repetitive tasks such as using hand gestures or reaching for items.</li>
<li>Good hand-eye coordination and manual dexterity.</li>
<li>Regular multitasking, prioritizing tasks, and working under pressure during peak periods.</li>
<li>The kitchen area may be hot, noisy, and fast-paced.</li>
<li>Regular communication with team members.</li>
<li>Occasional interaction with guests.</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.

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