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Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure restaurant cleanliness daily by clearing tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description SUMMARY: • Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Sous Chefs with those assignments and responsibilities as they arise. ESSENTIAL DUTIES AND RESPONSIBILITIES: (Includes but not limited to the following) • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect, • Clean and sanitize all dishware, glassware and silverware., • Maintain cleanliness and organization of all kitchen areas and equipment., • Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands., • Operate equipment as directed., • Stock all supplies as directed by your immediate supervisor., • Assist others in duties as directed by supervisors., • Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members., • Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times., • Sets up dishwashing machine, i.e., drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dishwashing equipment and working areas., • Responsible for handling the removal of garbage; mopping and sweeping floors; washing walls and ceiling tiles., • Wear all PPE as according to OSHA standards., • Follow all health & sanitation guidelines., • Assist the Cooks and Servers as necessary., • Scrapes food from dirty dishes, pots, pans, and trays and washes them by hand or in dishwashing machine., • Run silverware & glasses through dish machine twice., • Sweeps and mops floor in dish area as needed., • Refill soap & paper towels as needed., • Washes stainless steel walls, doors, & kitchen equipment., • Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans as needed., • Clean Cooler floors, doors, thresholds, kick plates, & shelves 3 times a week. Keep Kitchen areas stocked., • Transfers supplies and equipment between storage and work areas by hand or by use of hand truck., • Puts away all clean utensils; puts away & rotates stock in designated areas., • Responsible for the overall cleanliness of all kitchen, dish room, storeroom, Grab n Go, corridors and clean and maintain REC lounge., • Perform such other duties as assigned by Steward supervisor and/or Sous chef., • Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards., • Perform other duties as requested by management, for example cleaning unexpected spills, or special customer requests, to ensure total customer satisfaction. QUALIFICATIONS: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required., • Knowledge of the appropriate supplies and equipment needed to service restaurant kitchen and casino., • Ability to operate dishwasher and other cleaning equipment., • Knowledge of proper usage of all cleaning chemicals according to standards. EDUCATION and/or EXPERIENCE: • Any combination of education, training or experience that provides the required knowledge, skills and abilities. Three to six months experience in high volume food and beverage operation preferred. MATHEMATICAL SKILLS: • Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. REASONING ABILITY: • Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. CERTIFICATES, LICENSES, REGISTRATIONS: • Ability to obtain any government required licenses or certificates. For example: CPR Certification and/or First Aid training. PHYSICAL DEMANDS: • The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job., • While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job., • While performing the duties of this job, the team member is regularly exposed to wet and/or humid conditions and moving mechanical parts. The team member is frequently exposed to fumes or airborne particles. The noise level in the work environment is usually loud., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Job Description SUMMARY: To provide the most responsive, knowledgeable, and courteous service possible through assuming production activity in the kitchen. Executing recipes based on the Standard Operating Procedure Manual including batch cooking and line cooking. Cooks must work neat and clean and follow health standards for their station and the general work areas of the kitchen. They are to be organized, precise and able to follow directions with flexibility based on production and customer demands ESSENTIAL DUTIES AND RESPONSIBILITIES: (Includes but not limited to the following) • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of, • treating our guests and each other with kindness, dignity and respect., • The line cook is responsible for cooking and preparing a variety of menu items per recipe standards, • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of, • treating our guests and each other with kindness, dignity and respect., • Follow recipes to prepare and/or cook food to meet departmental standards or as directed., • Measure and convert recipes without affecting quality., • Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed., • Accepts direction during day-to-day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met., • Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness, • Knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures., • Understands fundamentals of soups, sauces, starches, thickeners and emulsifiers., • Must adhere to regulatory, department and company policies., • Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction., • Must be familiar with and have exposure to prep list., • Take inventories for work stations, • Exhibit intermediate knife skills, classic cuts and sharpening., • Attend all departmental and company training programs or meetings as directed., • Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards throughout the shift and at the end of shift or as directed., • Perform all job duties in a safe and responsible manner., • Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties., • Perform other job related and compatible duties as assigned, • Monitor’s setup work for the kitchen and all food line., • Observes all safety rules and regulations. Reports any and all accidents, safety hazards or potential safety hazards to the Executive Chef, Manager, or Security Department immediately., • Perform any other tasks as assigned by management SUPERVISORY RESPONSIBILITIES: This position has no supervisory responsibilities. QUALIFICATIONS: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • Work requires effective communication in English both verbal and written form in a professional manner., • Work requires a minimum of two years’ experience., • Work requires ability to work from a standing position for extended periods of time., • Work requires pushing carts up to 250lbs, lifting full pots up to 100lbs, repetitive stirring, and bending at the waist., • Good working knowledge of the fundamentals of hot food preparation., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment i.e. stove ovens, broilers, slicers, steamers, kettles, etc. EDUCATION and/or EXPERIENCE: • Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school Diploma preferred. Culinary or apprenticeship program preferred., • Must have at least one-year proficient full time (40 hours week) work experience on hot line and must be technically proficient. LANGUAGE SKILLS: • Ability to read and comprehend simple instructions, short correspondence, memos, caution and safety notices. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers and other team members of the organization., • Ability to read, write and speak the English language in order to complete requisitions read recipes and communicate with other team members. MATHEMATICAL SKILLS: • Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money REASONING ABILITY: • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS: • Ability to obtain any government required licenses or certificates and Ability to obtain any government required licenses or certificates such as food handling certification. PHYSICAL DEMANDS: • The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell., • The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job., • While performing the duties of this job, the team member is frequently exposed to moving mechanical parts. The team member is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Training & development Department: Back of House Reports To: Executive Sous Chef -> Executive Chef Location: Tiburon, California Pay: $80K - $85k per year Position Overview The Sous Chef is a key leader within the kitchen, responsible for supporting the Executive Chef in executing the culinary vision while overseeing daily operations and team performance. This role requires strong leadership, organization, and attention to detail, balancing hands-on cooking with active supervision of the line. The Sous Chef ensures consistency, quality, and efficiency in all aspects of food preparation and service, acting as the standard-bearer when the Executive Chef is not present. Working closely with the team, this position helps drive a disciplined, high-performing kitchen culture while maintaining alignment with overall operational and financial goals. Kitchen Leadership & Supervision • Lead and manage the kitchen team during service, ensuring proper execution, timing, and communication, • Act as the primary point of leadership in the absence of the Executive Chef, • Train, coach, and develop line cooks and prep team members to improve performance and consistency, • Hold team members accountable to standards, cleanliness, and professionalismFood Quality & Execution, • Oversee all food preparation and plating, ensuring consistency in taste, presentation, and timing, • Maintain strict adherence to recipes, portioning, and quality standards, • Monitor line performance and make real-time adjustments to maintain service flowOperational Support, • Assist with scheduling, prep planning, and daily kitchen organization, • Ensure all stations are properly stocked, prepped, and ready for service, • Support ordering, inventory, and product management alongside the Executive ChefFinancial Awareness, • Assist in managing food cost through proper portioning, waste control, and product usage, • Monitor inventory levels and communicate needs to maintain proper stock, • Support cost-saving initiatives while maintaining quality standardsCleanliness & Organization, • Maintain a clean, organized, and efficient kitchen environment at all times, • Ensure all equipment, tools, and workspaces are properly maintained, • Enforce cleanliness standards across all areas of the kitchenCompliance & Safety, • Ensure adherence to all health, safety, and sanitation regulations, • Maintain proper food handling, storage, and labeling procedures, • Enforce safety standards to create a secure and professional work environmentCommunication & Collaboration, • Work closely with the Executive Chef and leadership team to align on daily operations and long-term goals, • Maintain clear communication with front-of-house teams to ensure smooth service flow, • Support menu training and knowledge sharing across departments

Job Description Executive Chef – Trendy, upscale concept Passionate about great food and leading a high-volume kitchen? We’re looking for an Executive Chef to bring creativity, precision, and leadership to our team while helping deliver an unforgettable dining experience. What’s in it for you: • Competitive pay + health benefits, • PTO + employee discounts, • Huge growth potential with a thriving brand, • An elevated, team-focused culture What you’ll do: • Partner with the General Manager to lead kitchen operations, • Inspire and mentor BOH team members, • Ensure top-quality food, consistency, and presentation, • Maintain high standards for safety, sanitation, and organization, • Assist with inventory, ordering, and cost controls, • Keep the energy high and the kitchen running smoothly What we’re looking for: • 2+ years in a culinary leadership role (Sous Chef, Kitchen Manager, etc.), • Strong leadership and coaching skills, • Passion for food quality and creativity, • Ability to thrive in a fast-paced, high-volume kitchen, • Flexible schedule (nights, weekends, holidays)

Job Description We are seeking a Kitchen Manager/ Chef For High Volume Catering Kitchen to join our team! World is very different now. Our business was also very much impacted by the pandemic, and recent reluctance of kitchen staff working in the same job. They are seemingly looking for other opportunities, whether they are great or not. If you're someone whose job is affected by the pandemic, but are ready to take your next challenge, please apply. Let us start our next chapter together and make it a great success of our small commercial kitchen of 5-6 staff. Responsibilities: • Both oversee and cook food in high volume pace for 3 days of week (Sunday to Tuesday) and make sure kitchen staff has food ready to pack for distribution., • You must have very good cooking experience and high volume cooking is highly desirable, • Must be able to lift up to 40lb on a regular basis, • Must be very responsible and must accomplish the job. You must work very closely with the owner to accomplish the mission., • Maintain uninterrupted work flow by being observant, unbiased, and strict at enforcing time schedule, and making sure the work is being accomplished in an extremely efficient fashion. This does not mean you’re a slave driver, but you're smart in identifying the inefficiencies in the process and fix them., • You're very punctual, have kitchen skills, and very good at managing people, their time, and focused on efficiency and productivity. Your bonus solely depends upon what he or she has saved to the business by increasing the efficiency and productivity of the kitchen., • Standardize recipes make sure people follow them correctly., • You must have California drivers license, clean driving record, must have the ability to arrive at work by 5:00 am. Handyman skills are very highly desirable., • English speaking (or bilingual), who is at least minimally computer literate is desired. Your good human nature, going that extra mile, cooking skill, efficiency,cleanliness, fastness in learning, punctuality, regularity, managing people earn more bonus points than having all those food certifications and words like FOH/BOH etc. This is a catering kitchen. Knowledge or cost and labor rules is important. Strong leadership qualities, no arrogant attitude, working with the management closely are the key. This is Not a restaurant. Do not need cashier skills, closing skills, mixing drinks etc.

Job Description Cook with purpose. Build with precision. goop kitchen is on a mission to to build the most trusted and exceptional, clean food and hospitality company for the world. Every meal we serve reflects our commitment to quality ingredients, thoughtful preparation, and genuine hospitality. We envision a world where clean eating is just eating—where food that’s good for you is also vibrant, satisfying, and deeply enjoyable. At goop kitchen, we're reimagining what "fast" food can be — clean, organic, and made with intention. We refer to our Line Cooks as Line Chefs. As a Line Chef, you'll be the one bringing our scratch-made recipes to life on the hot line, building beautifully plated entrees that taste as good as they look. This is a kitchen for chefs who want to sharpen their craft: master every station, keep pace during peak rushes, and take pride in consistency, presentation, and flavor — every single ticket. Your Impact: • Cook across the hot line — broilers, ovens, sauté, and grill, • Master recipes and techniques for every kitchen station (hot and cold), • Build entrees quickly and accurately with great presentation, • Manage prep timing and par levels to stay ahead of the rush, • Multi-task across cold prep, hot line, and cleaning during peak hours Your Benefits: • Medical, Dental Vision Insurance*, • 401k match*, • Free shift meal, • Employee discount, • Opportunity to build and work in a dynamic and innovative environment., • A chance to make a meaningful impact on a rapidly growing brand., • depending on eligibility Your Essentials: • 18+ and authorized to work in the U.S., • Solid knife skills and cooking techniques (sauté, grill, ovens), • Experience in a fast-paced kitchen (bonus points for health-forward or scratch-kitchen concepts), • Strong food safety knowledge, • Food handler certification, • Bilingual (Spanish/English) a plus The Essential Functions of the Job: • Standing / Walking: Comfortable working and walking on your feet and standing for shifts of up to 8 hours, • Lifting / Carrying: Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs, • Bending / Reaching / Kneeling: For accessing low and high areas and handling items, includes receiving orders, restocking, prep and portioning, retrieving kitchen and dishwashing equipment and tools, • Repetitive Motion: Frequent tasks like cleaning, chopping, assembling, and mixing, • Manual Dexterity: Ability to handle knives, kitchen tools, and equipment with precision and safety. Interacting with systems and managing cleaning tools, • Temperature Tolerance: Must be able to work in hot, cold, and humid environments, including near ovens, stoves, and refrigeration units. About goop kitchen goop kitchen is an upscale fast-casual concept, founded by Gwyneth Paltrow in 2021, serving real, clean, and delicious food made-to-order. The brand focuses on thoughtfully sourced ingredients and chef-driven menus designed primarily for delivery and takeout.

Job Description About Us: Proudly serving our San Francisco Bay Area communities since 1986, Mollie Stone’s Markets is a local, family-owned grocery store chain. With over 38 years of exemplary performance, Mollie Stone’s Markets continues to make a difference in people’s lives through food. We succeed in the industry by ensuring we deliver a large variety of exciting and quality products in an attractive and positive environment. Our roots remain in healthy, natural and specialty foods. Mollie Stone’s Buyers work closely with local producers around the greater Bay Area to bring high quality products to every aisle. Our goal is to surprise and delight our customers. We pride ourselves on being an employer of choice, and we are proud to offer competitive wages, paid time off, physical and mental health benefits, 401(k) or pension plan, as well as career training programs through our professional partnerships. As a local, family owned and operated business, we are grateful to our customers as they support our vision, which allows us to care for our employees by making a difference in their lives. About the Role: Mollie Stone's Markets seeks a responsible person for our Chef position for our stores located at our Sausalito Location. This individual must have a passion for customer service, food, and a desire to provide a tailored experience for all customers. Essential Functions: • Responsible for the daily production of high quality food products for our deli and catering services., • Develop recipes and create unique dishes using seasonal ingredients., • Merchandise prepared foods in cases, hot tables, and other food stations., • Provide exceptional customer service., • Communicate effectively and demonstrate strong leadership skills., • Work closely with the Deli Manager to meet financial goals., • Manage inventory and control shrink. Minimum Qualifications: • At least 2-3 years previous experience as a chef in a restaurant or hotel with proven catering experience., • Ability to follow recipe specifications in compliance with safety and sanitation requirements., • Serv-Safe certified is a plus., • Passionate about food and fresh ingredients., • Ability to provide exceptional customer service., • Excellent communication and leadership abilities., • Available to work a flexible schedule including evenings, weekends, and some holidays., • Ability to lift a minimum of 50 pounds. Competencies: • Ability to manage confidentiality with integrity., • Effective written and oral communication with strong attention to detail., • Exceptional organization with strong ability to prioritize competing interests., • Strong ability to cooperate and work collaboratively towards solutions in a team environment. Preferred Qualifications: • Experience in a similar role within a grocery store or market setting., • Familiarity with Mollie Stone’s Markets products and services. Supervisory Responsibility: 2-7 employees Competencies: • Strong leadership and team-building skills., • Ability to multitask and manage time effectively., • Detail-oriented with a focus on quality and accuracy. Physical Requirements: • Must be able to regularly lift at least 50 lbs., • Standing: Up to 8 hours per day., • Walking: Up to 6 hours per day., • Reaching: Up to 4 hours per day. Travel requirements: Minimum About the compensation and benefits: $26.50-$30.00/hour Competitive compensation commensurate with experience. Comprehensive benefits including medical, dental, vision, employee discount, and more. The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor. Mollie Stones is an Equal Opportunity Employer Powered by JazzHR Oh3JE1FhWa

Job DescriptionDescription: Job Summary We are seeking a friendly and efficient Food Runner / Busser to join our dynamic restaurant team. The ideal candidate will assist in delivering exceptional guest experiences by ensuring timely food service, maintaining cleanliness, and supporting the overall flow of the dining area. This role is perfect for individuals passionate about hospitality, food service, and providing outstanding customer service in a fast-paced environment. Duties • Read all tickets thoroughly, • Communicate in a professional manner to the kitchen staff, • Ensure all ticket food items are brought to the table in a timely and professional manner, • Ensure guest have all the accommodations needed, • Report any ticket errors, • Keep the line clean, • Keep and hands washed, • Be knowledgeable of the menu and be able to helpfully discuss details of menu items. and buffet items, including basic ingredients, preparation methods, and allergens of food., • Communicate additional meal requirements, allergies, dietary needs, and special requests to the Chef and Manager on Duty., • Complete opening/closing duties to departmental standards, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds without assistance. Requirements Previous experience in food service, restaurant, or hospitality settings preferred but not required Knowledge of food handling, safety procedures, and sanitation standards Strong communication skills and ability to work well within a team Ability to handle multiple tasks efficiently in a fast-paced environment Experience with banquet service, bussing, or culinary operations is advantageous Customer service-oriented mindset with a professional appearance and demeanor Prior kitchen or hotel experience, including food preparation or guest services, is beneficial Must be able to stand for extended periods and lift moderate loads as needed Join our team to provide memorable dining experiences through excellent service, teamwork, and attention to detail. Requirements:

Job Description What We Look For... We are looking for a Line Cook I, II, or III to be part of a first-class culinary team that prepares and presents food to the standards and expectations of the restaurant and banquets. The Cook I-III will prepare food according to standards set by the Executive Chef. Some Key Responsibilities: Meet and exceed guest and team member expectations by providing Legendary Service and teamwork. Hands-on preparation of all line items, including: a) Sauté b) Wheel/Window c) Broiler and Vegetable Station Maintain par stock on all items used on the line; notify the Supervisor daily of items to be requisitioned. Maintain a sanitary, organized work area and other assigned areas per the Chef's list, including: a) Stoning the grill b) Cleaning the refrigerator on the line c) Brushing the broiler d) General wipe-down of the line, including shelves e) Proper rotation of food products Maintain the cleaning and organization of the walk-in, including proper rotation of products. Ensure that all food products are labeled, dated, and put away after the closing of the restaurant. These practices must comply with all hotel and Health Department regulations. The Model Qualifications: Culinary schooling is preferred, or any combination of education and experience that provides the required knowledge, skills, and abilities. Two (2) years of previous cooking experience. If this sounds like a fit, we'd love to hear from you! Radiate Hospitality is an Equal Opportunity Employer - we welcome applicants of all backgrounds, identities, and abilities. Job Posted by ApplicantPro

Job Description SUMMARY: The Lead Steward acts as a shift lead for the Stewards and communication liaison, ensuring the kitchen and dining facilities maintain peak cleanliness and operational efficiency. This role balances high-volume sanitation tasks—such as dishwashing, equipment maintenance, and waste removal—with the oversight of team assignments, breaks, and supply inventory. They are responsible for the overall organization of kitchen areas and ensuring a seamless experience for both Team Members and guests. ESSENTIAL DUTIES AND RESPONSIBILITIES: (include but not limited to the following) • Serves as a communication liaison between the other shifts and management, monitoring to ensure that work assignments, breaks and meal periods occur as dictated by the schedule., • Must operate well under pressure., • Must have an ability to multi task., • Ensure that necessary supplies are available to other Stewards., • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect., • Clean and sanitize all dishware, glassware and silverware., • Maintain cleanliness and organization of all kitchen areas and equipment., • Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands., • Operate equipment as directed., • Stock all supplies as directed by your immediate supervisor., • Assist others in duties as directed by supervisors., • Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members., • Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times., • Sets up dishwashing machine, i.e., drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dishwashing equipment and working areas., • Responsible for handling the removal of garbage; mopping and sweeping floors; washing walls and ceiling tiles., • Wear all PPE as according to OSHA standards., • Follow all health & sanitation guidelines., • Assist the Cooks and Servers as necessary., • Scrapes food from dirty dishes, pots, pans, and trays and washes them by hand or in dishwashing machine., • Run silverware & glasses through dish machine twice., • Sweeps and mops floor in dish area as needed., • Refill soap & paper towels as needed., • Washes stainless steel walls, doors, & kitchen equipment. Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans as needed., • Clean Cooler floors, doors, thresholds, kick plates, & shelves 3 times a week., • Keep Kitchen areas stocked., • Transfers supplies and equipment between storage and work areas by hand or by use of hand truck., • Puts away all clean utensils; puts away & rotates stock in designated areas., • Responsible for the overall cleanliness of all kitchen, dish room, storeroom, Grab n Go, corridors and clean and maintain REC lounge., • Perform such other duties as assigned by Steward supervisor and/or Sous chef., • Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards., • Perform other duties as requested by management, for example cleaning unexpected spills, or special customer requests, to ensure total customer satisfaction. QUALIFICATIONS: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required., • Knowledge of the appropriate supplies and equipment needed to service restaurant kitchen and casino., • Ability to operate dishwasher and other cleaning equipment., • Knowledge of proper usage of all cleaning chemicals according to standards. PHYSICAL DEMANDS: • The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job., • While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job., • While performing the duties of this job, the Team Member is occasionally exposed to fumes or airborne particles. The noise level in the work environment ranges from quiet to back of the house and office areas to moderate on the Gaming floor., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, and eating.

Job Description SUMMARY: To provide the most responsive, knowledgeable, and courteous service possible through assuming production activity in the kitchen. Monitors kitchen preparations. Serves as a communication liaison between the other shifts and management, monitoring to ensure that work assignments, breaks, and meal periods occur as dictated by the schedule. The lead cook will also ensure that necessary supplies are available to other cooks. ESSENTIAL DUTIES AND RESPONSIBILITIES: (include but not limited to the following) • Monitors or adjusts daily assignments for all kitchen team members; monitor entrance and departure times of team members., • Tests and approves all preparations with the Asian Cuisine Chef, Executive Sous Chef or Executive Chef before they leave the kitchen., • Responsible in coordinating the Accurate Ticket Time and Food Quality., • Monitors setup work for the kitchen and all food line., • Must learn/know all food container sizes in order to fill out requisition properly., • Work closely with the kitchen management in specifying and selecting meat., • Double-checks the receipt of meat and poultry of specification., • Controls the distribution and inventory of meat and food items, and fills out requisition sheets., • Consults and advises with the Management on any changes., • Oversees and monitors all food preparation in the production kitchen., • Assumes responsibility for kitchen in absence of Executive Chef and Asian Cuisine Chef., • Ensures that all customers are provided with the most responsive, knowledgeable and courteous service possible., • Contribute suggestions and observations on the efficient and effective operation of the department and casino., • Complies with all the rules and regulations of the casino and those specific to the department., • While the Lead Cook will not be allowed to directly discipline other cooks, he/she will report to the Management any violations of rules, acts of insubordination, or other infractions of company policy, at which time Management may investigate and take action as deemed necessary., • Observes all work and craft rules outlined in the respective Collective Bargaining Agreement., • Observes all safety rules and regulations. Reports any and all accidents, safety hazards or potential safety hazards to Manager or Security Department immediately., • Adheres to the dress code, grooming and hygiene standards. Maintains the cleanliness and professional presentation of workstation., • Attends all mandatory department meetings and training session., • Familiar with proper preparation of most international and domestic dishes., • Ability to plan, organize, and implement daily prep sheets with the Executive Chef., • Ability to fill out required paper work. SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities. QUALIFICATIONS: • Good working knowledge of the fundamentals of hot food preparation., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment i.e. stove ovens, broilers, slicers, steamers, kettles, etc. PHYSICAL DEMANDS: • The team member must frequently lift and/or move up to 100 pounds. EDUCATION and/or EXPERIENCE • Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school Diploma preferred. Culinary or apprenticeship program preferred., • Must have at least one-year proficient full time (40 hours week) work experience on hot line and must be technically proficient. LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Ability to obtain any government required licenses or certificates. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job., • While performing the duties of this job, the Team Member is occasionally exposed to fumes or airborne particles. The noise level in the work environment ranges from quiet to back of the house and office areas to moderate on the Gaming floor., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, and eating.

Job Description SUMMARY: The Lead Concession Worker oversees daily operations of the Grab-n-Go concession area, ensuring high-quality food preparation, efficient service, and adherence to health and safety standards. This role combines hands-on food preparation with leadership responsibilities, including training, mentoring, and coordinating concession staff. ESSENTIAL DUTIES AND RESPONSIBILITIES: (include but not limited to the following) • Provide friendly, fast, and helpful customer service, modeling the organization’s values of kindness, dignity, and respect., • Supervise and support concession staff during shifts, ensuring consistent performance and adherence to standards., • Prepare salads, fruits, cold meats, appetizers, and other cold/hot dishes according to quality and recipe standards., • Monitor food production and ensure timely transportation of items from storage to work areas., • Oversee requisitions for food and supplies; ensure proper labeling, dating, and FIFO rotation., • Maintain portion control and product quality through regular inspections and coaching., • Ensure cleanliness and functionality of refrigeration, storage, and prep areas in compliance with Health Department regulations., • Train new employees on food prep techniques, sanitation protocols, and equipment usage., • Operate kitchen equipment including stoves, ovens, slicers, steamers, and kettles., • Handle cash transactions and ensure compliance with opening/closing procedures., • Respond to special customer requests and assist with unexpected tasks or spills., • Collaborate with supervisors and Sous Chef to maintain consistency and resolve operational issues. SUPERVISORY RESPONSIBILITIES: • Directly oversee Concession Workers during assigned shifts., • Provide guidance, training, and performance feedback., • Assist in scheduling and shift coordination., • Report staffing issues or operational concerns to the Food and Beverage Supervisor. QUALIFICATIONS: • High school diploma preferred., • Minimum 3 years of experience in a high-volume food service environment., • Prior leadership or supervisory experience strongly preferred., • Culinary or Apprenticeship program completion is a plus., • Any combination of education, training, or experience that provides the required knowledge, skills, and abilities, • Strong working knowledge of cold and hot food preparation., • Familiarity with sanitation standards and food safety protocols., • Proficiency in operating kitchen equipment., • Ability to lead by example and foster a positive team environment., • Excellent communication and organizational skills PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. • While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell., • The Lead Concession Worker must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job., • While performing the duties of this job, the Team Member is occasionally exposed to fumes or airborne particles. The noise level in the work environment ranges from quiet to back of the house and office areas to moderate on the Gaming floor. Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, and eating.

Job Description SUMMARY: Prepare salads, fruits, cold meats, appetizers, and other cold dishes according to quality standards. ESSENTIAL DUTIES AND RESPONSIBILITIES: (Includes but not limited to the following) • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect., • Prepare all pantry food items according to standard pantry recipes or, as otherwise specified by supervisors/Sous Chef, to ensure consistency of product. Transportation of heavy food production from walk in to work area., • Initiate all requisition of food and supplies necessary for production. Must learn/know all food container sizes in order to fill out requisitions properly., • Check and control the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product., • Visually inspect, select and use only food items that meet quality standards. Use first in first out system. (FIFO) Label and date all items. Follow crew S.O. P’s., • Visually inspect, select and use only the freshest fruits, vegetables, meats and other food products to achieve the highest standards in preparation and presentation of all menu items., • Efficient service of all cold and hot menu items ordered by patrons., • Keep all refrigeration, storage, and working areas clean and in working condition according to Health Department regulations., • Performing any general cleaning tasks using standard casino cleaning as assigned by supervisor to adhere to health standards., • Perform other duties as requested, such as cleaning up unexpected spills, or executing special customers’ requests., • Good working knowledge of the fundamentals of cold and hot food preparation and accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, slicers, steamers, etc., • Adhere to all cash handling procedures and opening/closing duties. SUPERVISORY RESPONSIBILITIES: This position has no supervisory responsibilities. QUALIFICATIONS: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required., • Good working knowledge of the fundamentals of cold food preparation., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, slicers, steamers, broilers, kettles, etc. EDUCATION and/or EXPERIENCE: • High school diploma preferred., • Two to three years cold and hot kitchen/pantry in a high-volume restaurant facility., • Culinary and Apprenticeship program preferred., • Any combination of education, training or experience that provides the required knowledge, skills and abilities LANGUAGE SKILLS: • Ability to read and comprehend simple instructions, short correspondence, memos, caution and safety notices. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers and other team members of the organization., • Ability to read, write and speak the English language in order to complete requisitions read recipes and communicate with other team members. MATHEMATICAL SKILLS: • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY: • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS: • Ability to obtain any government required licenses or certificates and gaming license. PHYSICAL DEMANDS: • The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell., • The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job., • While performing the duties of this job, the team member is frequently exposed to moving mechanical parts. The team member is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Job Description Comal has been a community mainstay since opening in downtown Berkeley in 2012. Recognized for its excellence by Michelin Bib Gourmand & SF Chronicle Top 100, under Founding Executive Chef, Matt Gandin, Comal serves delicious regional Mexican food specializing in masa-based dishes, wood-fired hearth cooking, craft cocktails and agave spirits. Comal’s food is seasonal, and ingredient driven. The simple, yet refined food is complemented by a stellar cocktail list, a well-priced wine list and a handpicked, seasonally changing beer list. We are a large restaurant and aim to have broad appeal. As such, our food is reasonably priced, especially given the quality of ingredients, and the menu is designed to be festive and encourage sharing. Exceptional guest service is where the Comal experience starts. A welcoming spirit, meticulous organization of reservations and waitlists and a strong instinct to anticipate guest needs from the moment guests arrive or call is essential for our host team and our Lead Host candidate. Those who thrive in a fast-paced, team-oriented environment and are passionate about food, drinks and hospitality will make excellent team members. We look forward to hearing from you! Requirements/Responsibilities JOB SUMMARY The Tortillera is responsible for setting up, working through dinner service, and breaking down the masa station at the end of the night in conjunction with the other tortillera with whom they share the station each night. PRIMARY RESPONSIBILITIES ● Before dinner service, gather all needed prepared food products and corn masa for the making of tortillas from the walk-in refrigerator, which is located downstairs and bring said products up a flight of stairs to fill the masa station’s refrigerator. Some of these items weigh up to 40 pounds. ● Heat and set up the hot holding pans of food to construct the dishes during dinner service. Restock as needed during dinner service ● The tortillera is responsible for kneading, portioning, pressing and cooking the corn masa into corn tortillas before and during dinner service. Do some small prep such as picking herbs. They are also responsible for preparing the finished dishes that come off the masa station as requested by the chef or sous chef that is expediting during dinner service. At the end of night, switch out containers, return unused food downstairs to the walkin, restock the pans in the masa station fridge so that it is filled for the next day, scrub down and wipe clean the workspace. Assist the cooks on the other kitchen stations as needed SECONDARY DUTIES/RESPONSIBILITIES ● Work through service with a proper calm and positive attitude, and respectfully communicate with co-workers. KNOWLEDGE/SKILLS/ABILITIES - REQUIRED ● Must be authorized to work in the United States ● Must be able to obtain a valid food handler certificate ● Well-rounded understanding of recipes, execution and end product desired. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Comal has been a community mainstay since opening in downtown Berkeley in 2012. Recognized for its excellence by Michelin Bib Gourmand & SF Chronicle Top 100, Comal serves delicious regional Mexican food specializing in masa-based dishes, wood-fired hearth cooking, craft cocktails and agave spirits. Comal’s food is seasonal, and ingredient driven. The simple, yet refined food is complemented by a stellar cocktail list, a well-priced wine list and a handpicked, seasonally changing beer list. We are a large restaurant and aim to have broad appeal. As such, our food is reasonably priced, especially given the quality of ingredients, and the menu is designed to be festive and encourage sharing. We welcome experienced candidates as well as those who want to learn and already have a genuine sense of hospitality. We have a number of great opportunities for line cook with casual/fine dining experience. The Comal Line Cook works in conjunction with Sous Chef/Expediter to prepare and plate finished dishes during a busy dinner service. We offer Health Insurance, Dining Discounts, advanced scheduling & flexible scheduling. Line Cook is offered as a full time restaurant job and includes benefits. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, brunch cook or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Requirements/Responsibilities Line Cook Requirements: • Must be authorized to work in the United States, • Must be able to obtain a valid food handler certificate, • Well-rounded, understanding of Mexican-Oaxacan Cuisine, attention to detail, • Must possess sufficient knife and cooking skills Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

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