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Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div class="company-image"> <img src="http://proven-employer-mobile-images.s3.amazonaws.com/w14151417311220654520_small.jpg" width="100%" class="img-responsive center-block" /> </div> <div id="job-description"> <p><strong>Hard Water</strong>, an American Whiskey Bar serving seasonal Southern inspired food is seeking an experienced Sous Chef. Hard Water is open 7 days a week for lunch & dinner and is located on the Embarcadero.</p> <p><strong>SOUS CHEF</strong>:</p> <ul> <li>Minimum 3 years' experience in kitchen management or related field.</li> <li>Assist Chef de Cuisine with menu planning and development.</li> <li>Assist Chef de Cuisine with P&L by meeting monthly goals.</li> <li>Collaborate with Chef to train and develop staff.</li> <li>Able to lead a team of 10+ and be able to make management decisions in the absence of the Chef de Cuisine.</li> <li>Strong leadership skills, organizational skills, effective communication, written & customer service skills.</li> <li>Manager ServSafe Certification Compliant.</li> </ul> <p><strong>The Slanted Door Group offers: </strong>Competitive Pay, Health Benefits, FSA Dependent Care, Pre-Tax Commuter Benefits, and 401k Retirement Plan</p> <p>Interested applicants please submit your resume.</p> <p>**You must be Manager ServSafe Certified.</p> <p>**We participate in E-Verify. 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Working knowledge of how to do food costing is a bonus!</p><p> <br /></p><p>Please submit a cover letter with resume.<br /></p><div><br /></div>', 'post_date' => '2024-04-26T03:06:13Z' ) ), (int) 1 => array( 'Employer' => array( 'company_name' => 'RH' ), 'UtZipcode' => array( 'city' => 'San Francisco', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=75f1c2bd149c73eddf43052a1&ri=9be7dd4fd7ff422ebb36088f13745446&job_loc=San+Francisco%2CCA&q=Sous+Chef+Hard+Water+++Pier+3&spl=v1%253AVf0N6LwoRUYtT739%253AGCK%252F4%252BfJe%252F3tulQ2JOpkXA%253D%253D%253AiWSKmN30oMnk%252B18ggNXCCdg09kPPW67BVfDeRfwCjA9HY0bSf8ebdF8hBehX43KlcXD4ni%252FgwB3HfiopKy17zRXntsyS9IHgF7sKNzW%252BCcovHQAFtyYLhQdm&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-30254255910/', 'title' => 'Sous Chef', 'description' => '<p><strong><u>Job Description</u></strong></p><p><br></p><p>RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities.</p><p><br></p><p>BENEFITS:</p><ul><li>Competitive Pay</li><li>All full-time associates can sign up for Health, Vision, & Dental - available within 30 days of your start</li><li>401(k)</li><li>2 weeks paid vacation for full-time associates</li><li>Our Restaurants are closed on Christmas and Thanksgiving Day</li><li>Our hours of operation are from 10 am to 9 pm</li><li>Our Leaders work an average of 55 hours a week</li><li>Career advancement opportunities as we open 3 to 4 new Restaurants each year</li><li>If you are driven and determined, you can grow with a great brand that has stability, lots of resources and opportunities</li></ul><p><br></p><p>Links to other RH Restaurants <em>(copy & paste into a search browser)</em></p><p></p><p></p><p><br></p><p><strong><u>Your Responsibilities</u></strong></p><p><br></p><ul><li>Live Our Vision, Values and Beliefs every day</li><li>Assume the role and responsibilities of the Executive Chef when not present</li><li>Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant</li><li>Support strategic research and development initiatives</li><li>Recruit the right talent for our ever-changing business and conduct pre-employment interviews</li><li>Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates</li><li>Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift</li><li>Embrace an ever-changing business, and deliver top results no matter the obstacle</li></ul><p><br></p><p><strong><u>Our Requirements</u></strong></p><p><br></p><ul><li>2+ years of relevant experience in Hospitality industry</li><li>Maintain proper food certifications specific to State Laws</li><li>Advanced knife skills</li><li>Ability to work independently and with all levels of leadership in a fast paced environment</li><li>Strong organizational skills and attention to detail</li><li>Team player with enthusiastic outlook and creative mind</li><li>Strong decision-making abilities</li></ul><p><br></p><p><strong><u>Our Physical Requirements</u></strong></p><p><br></p><ul><li>Must be able to lift up to 50 pounds</li><li>Must be able to work standing and walking for extended periods of time</li></ul><p><br></p><p><strong><u>About Us</u></strong></p><p><br></p><p><br></p><p>RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance.</p><p><br></p><p>At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.</p>', 'post_date' => '2024-04-22T20:15:47Z' ) ), (int) 2 => array( 'Employer' => array( 'company_name' => 'Norms Restaurants' ), 'UtZipcode' => array( 'city' => 'San Francisco', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=750106924ddc73edd04f47df1&ri=9be7dd4fd7ff422ebb36088f13745446&job_loc=San+Francisco%2CCA&q=Sous+Chef+Hard+Water+++Pier+3&spl=v1%253AT9VRjyfBveJgaHTa%253Ar8WbEpZyLD2c%252BAyenvjs8w%253D%253D%253AWs%252FT8%252FzF3WrdMPOZ%252Be6%252F9WePeXqAfchgZoGklSZ1sdhejmc0NGx58YnWqmIFhejTFaFdnon237FkblrPqluuxp0n3hYujM%252FBKk%252B1v4qCXrFiCZ7DMomLAaLhk49HDmzDg4FGnX3Pm6AsDkBp&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-30136570129/', 'title' => 'Corporate Sous Chef', 'description' => '<p><strong>Reports to: </strong></p><p>Corp Exec Chef/VP of Food & Beverage</p><p><strong> </strong> <strong> Summary of Position:</strong></p><p>The Corporate Sous Chef is responsible for supporting all chain wide unit level culinary and Back of House (BOH) operations functions including, but not limited to: Limited Time Offers (LTO), & menu development, New Restaurant s Opening (NRO) training, BOH/store QSC visits, food cost management, safety and sanitation standards. This position also supports culinary R&D and marketing initiatives as needed. </p><p> </p><p> </p><p><strong>Essential Job Functions: </strong></p><ul><li> Prepares and conducts new menu rollouts training and follow up.</li><li> Does BOH QSC visits, Cost Controls, and Safety/Sanitation visitations in all Units</li><li> Maintains and regularly updates the internal recipe, costing databases and yield calculations.</li><li> Works with unit chefs as needed on Food Cost and BOH labor to achieve goals. </li><li> Works with unit chefs in implementing or improving systems, ordering pars, prep pars and general organization of the kitchen.</li><li> Work with chefs on ordering, receiving and storage practices.</li><li> Improves the general cleanliness of all kitchens by visiting the units randomly for QSC inspections, and related to Health Inspection Reports.</li><li> Improves the consistency of the food and plate presentations by working in the units and coaching the chefs, general managers and service directors.</li><li> Improve recipe adherence by working in the units ensuring that chefs, cooks and prep cooks are properly trained.</li><li> Works with the units on meat cutting, tenderizing and cooking to increase yields, maximize profits and provide a quality product. </li><li> Improve speed and efficiency of the cook s line through and mise en place organization, training of Lead/wheel cook in communications and coordination of cook times, in what sequence items should be fired, prioritizing which tickets can be put out ahead of others. </li></ul><p> <span>Responsible for overseeing the initial set-up and organization of the entire NRO BOH in conjunction with the NRO s chef, management, training team and staff prior to the restaurant s opening. Post opening, ensuring that it is running to Norms standards on all levels of safety & sanitation, food quality/presentation, efficiency, and supply chain management. </span></p><p><strong> </strong></p><p><strong> </strong></p><p><strong> Preferred:</strong></p><ul><li>BOH Restaurant experience: 5 years (preferred)</li><li>Multi-unit experience 5 years (preferred)</li></ul><p><br></p><p><strong>Job Requirements:</strong></p><ul><li> Bilingual in Spanish </li><li> 10+ years</li><li> Excellent coaching/training </li><li> Excellent leadership skills</li><li> Strong culinary/presentation and cooking skills</li><li> Intermediate computer skills/Microsoft Word/Excel/Outlook/Publisher</li><li> Great organization skills</li><li> Knowledge of P&L in relation to BOH labor and food cost</li><li> Basic math and volume measurement knowledge for recipe conversions</li><li> Excellent communication skills verbal and written.</li><li> Serve safe certified.</li><li> Able to work nights, weekends, and holidays (as needed)</li><li> Able to commute: Los Angeles, Orange, Inland Empire Counties</li><li> Able to travel (as needed): In-State and Nevada</li><li><span>Graduate of an accredited culinary school (preferred)</span></li></ul> <p> </p><p><strong>Work Environment:</strong></p><p>This position routinely requires standing, walking, holding/carrying, reaching, twisting, bending/stooping, pushing/pulling, kneeling/squatting, sitting, climbing stairs/ladders. Employee will have the ability to lift and/or move at least forty pounds on a consistent basis.</p><p> </p><p> </p><p><strong>Benefits:</strong></p><p> Company-paid holidays, generous vacation policy </p><p> Excellent health, dental and vision plan offering.</p><p> 401k program</p><p> Meal reimbursement (when travelling to work sites)</p><p><strong> </strong></p><p><span>The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work</span> <span>requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the workload, gain additional experience to further the individual s professional development.</span></p><p><strong> </strong></p><p><strong> </strong></p><p><strong>Equal Opportunity Employer</strong></p><ul><li><span>It is Norms Restaurants, LLC, policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.</span></li></ul><p><strong> </strong> </p><p><strong>Physical Requirements:</strong></p><p> </p><p>The statements contained herein reflect general details as necessary to describe the principal functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual s professional development.</p><p> </p>', 'post_date' => '2024-04-22T20:15:49Z' ) ), (int) 3 => array( 'Employer' => array( 'company_name' => 'Mon-Fri Operation' ), 'UtZipcode' => array( 'city' => 'San Francisco', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=75f1fdb6606c73eddf40f59d1&ri=9be7dd4fd7ff422ebb36088f13745446&job_loc=San+Francisco%2CCA&q=Sous+Chef+Hard+Water+++Pier+3&spl=v1%253AFAuFcP9lxVPes627%253A%252BWBAuYSDRxluZDfnw3uaQg%253D%253D%253A%252FtwEJS%252BR7F2T7getSrUPmT%252Bk%252FADa9WTDoYJXdwlB9PyEArtoWx7DhkMl2bdI12kE%252BuUA4akpDl1XAflXuSzFVol%252BatL7BCOM%252FQ658IprHPbWAF%252FgR3VLlpZfFhVzTiapFKCiheMQwC9QQ%252Bs4&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-30254251731/', 'title' => 'Executive Sous Chef', 'description' => '<p>Rare Monday-Friday role with a leading foodservice management group! Global business and industry leader is looking for an Executive Sous Chef for their brand-new Westside location. The new kitchen will offer a largely scratch kitchen for a busy lunch service caf that features a grill and deli, as well as in-house catered events. The Executive Sous Chef will support the Regional Executive Chef of the operation and will creatively collaborate with the team on weekly and seasonal menu changes with globally inspired dishes.</p><p><br></p><p><strong>Executive Sous Chef Responsibilities:</strong></p><ul><li>Execute top quality dishes in a high volume setting</li><li>Assist with oversight and opening of new account</li><li>Collaborative, thoughtful communication with the team on menu updates for caf as well as special events</li><li>Maintain an efficient kitchen, respecting the ingredients with minimal waste</li><li>Manage orders, inventory, food and labor costs</li><li>Ensure food safety and sanitation standards are met, including all health department guidelines</li><li>Facilitate a positive, respectful work environment</li></ul><p><br></p><p><strong>Executive Sous Chef Requirements</strong></p><ul><li>3+ years of experience as an Executive Sous Chef, Chef de Cuisine, or Sous Chef</li><li>Bulk preparation and high-volume experience</li><li>Large scale catering and/or banquet background a plus, whether in hotel or catering operation</li><li>Passion for sustainability, seasonal ingredients and reducing waste</li><li>Proficient with administrative systems and technology: ordering, labor/food cost controls, and inventory</li><li>Excellent leadership and communication skills</li><li>Highest standards for cleanliness, health, and food safety</li><li>Monday to Friday schedule with flexibility, occasional nights, and weekends</li></ul><p><br></p><p><strong>Compensation Package Includes:</strong></p><ul><li>Base Salary Range: $85-90k</li><li>Bonus potential</li><li>Medical Benefits</li><li>PTO Plan</li><li>401k with matching</li></ul><p></p>', 'post_date' => '2024-04-22T20:13:04Z' ) ), (int) 4 => array( 'Employer' => array( 'company_name' => 'Marin Yacht Club' ), 'UtZipcode' => array( 'city' => 'San Rafael', 'state_prefix' => 'CA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=75d43c0eb17c73eddd1cee101&ri=9be7dd4fd7ff422ebb36088f13745446&job_loc=San+Rafael%2CCA&q=Sous+Chef+Hard+Water+++Pier+3&spl=v1%253A6NvvjyPcUT1HplYj%253AyV%252FAYGrQHWR%252FmsInwO8DHA%253D%253D%253AYRKMQleRsgoJ%252FOGm9fJnZvv1mGW9lF2kDWDoGla4tm3O4E60jFQ3fCbTIZOqf%252BzocAHxUdDOEfUdqcBty3ivXMHXtLLkIbBSt4CxgLUdeBcS%252FkXF3Rw5VBmQUGOdQdBzVHuDcw%253D%253D&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-30217283680/', 'title' => 'Bar Manager', 'description' => '<p>Marin Yacht Club Bar Manager<br /></p><p>This is an exciting opportunity to oversee expanding hours and service at the Private Club. Facilities include multiple bars, tennis courts and pickleball, pool, sups and kayaks, dining facility, expanded BBQ are and the Rec Center in addition to the nicest marina on the Bay.<br /></p><p><b>1. Member Service:</b><br /></p><ul><li>Greet Members in a friendly and welcoming manner.<br /></li><li>Taking drink orders and providing recommendations based on Member preferences.<br /></li><li>Interacting with Members and creating a positive and enjoyable atmosphere.<br /></li></ul><p><b>2. Drink Preparation:</b><br /></p><ul><li>Mixing and serving alcoholic and non-alcoholic beverages according to established recipes and Member preferences.<br /></li><li>Handling and preparing garnishes for drinks.<br /></li><li>Ensuring the quality and consistency of drinks.<br /></li></ul><p><b>3. Knowledge of Beverages:</b><br /></p><ul><li>Familiarity with a wide range of cocktails, mocktails and non-alcoholic beverages.<br /></li><li>Knowledge of different types of glassware and appropriate drink presentation.<br /></li></ul><p><b>4. Inventory Management:</b><br /></p><ul><li>Prep bar inventory for service; stock the spirits, wines, beers and garnishes<br /></li><li>Work with other Club Staff to ensure the Club is ready for service<br /></li></ul><p><b>5. Cleanliness and Maintenance:</b><br /></p><ul><li>Keeping the bar area clean and organized.<br /></li><li>Cleaning and maintaining bar equipment, such as glassware and utensils<br /></li><li>Adhering to health and safety regulations.<br /></li></ul><p><b>6. Communication:</b><br /></p><ul><li>Communicating effectively with Members, kitchen staff, and other team members.<br /></li><li>Handling Member inquiries and addressing any concerns or issues.<br /></li></ul><p><b>7. Upselling:</b><br /></p><ul><li>Promoting specials, new drinks, or other promotions to increase sales.<br /></li><li>Encouraging Members to try different beverages.<br /></li></ul><p><b>8. Responsible Service:</b><br /></p><ul><li>Adhering to laws and regulations related to the service of alcohol.<br /></li><li>Monitoring Member behavior and refusing service to intoxicated or underage individuals.<br /></li><li>Must be ABC certified<br /></li></ul><p><b>9. Purchasing/Inventory:</b><br /></p><p>Develop beverage program in coordination with Club Management<br /></p><p>Interface with vendors for best prices<br /></p><p>Manage inventory and turnover of inventory to achieve pour cost goals<br /></p><p><b>10. Knowledge of Point of Sale (POS) Systems:</b><br /></p><ul><li>Demonstratable knowledge of using POS systems to input orders, process payments, and manage tabs.<br /></li><li>Experience with Club Essentials is a plus<br /></li></ul><p><b>11. Continuous Learning:</b><br /></p><ul><li>Staying informed about new drink trends, recipes, and industry developments.<br /></li></ul><p>12. 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Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div class="company-image"> <img src="http://proven-employer-mobile-images.s3.amazonaws.com/w14151417311220654520_small.jpg" width="100%" class="img-responsive center-block" /> </div> <div id="job-description"> <p><strong>Hard Water</strong>, an American Whiskey Bar serving seasonal Southern inspired food is seeking an experienced Sous Chef. Hard Water is open 7 days a week for lunch & dinner and is located on the Embarcadero.</p> <p><strong>SOUS CHEF</strong>:</p> <ul> <li>Minimum 3 years' experience in kitchen management or related field.</li> <li>Assist Chef de Cuisine with menu planning and development.</li> <li>Assist Chef de Cuisine with P&L by meeting monthly goals.</li> <li>Collaborate with Chef to train and develop staff.</li> <li>Able to lead a team of 10+ and be able to make management decisions in the absence of the Chef de Cuisine.</li> <li>Strong leadership skills, organizational skills, effective communication, written & customer service skills.</li> <li>Manager ServSafe Certification Compliant.</li> </ul> <p><strong>The Slanted Door Group offers: </strong>Competitive Pay, Health Benefits, FSA Dependent Care, Pre-Tax Commuter Benefits, and 401k Retirement Plan</p> <p>Interested applicants please submit your resume.</p> <p>**You must be Manager ServSafe Certified.</p> <p>**We participate in E-Verify. 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Hard Water
Hard Water, an American Whiskey Bar serving seasonal Southern inspired food is seeking an experienced Sous Chef. Hard Water is open 7 days a week for lunch & dinner and is located on the Embarcadero.
SOUS CHEF:
The Slanted Door Group offers: Competitive Pay, Health Benefits, FSA Dependent Care, Pre-Tax Commuter Benefits, and 401k Retirement Plan
Interested applicants please submit your resume.
**You must be Manager ServSafe Certified.
**We participate in E-Verify. EOE, FCO compliant.
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Nr | Query | Error | Affected | Num. rows | Took (ms) |
---|---|---|---|---|---|
1 | SELECT `EmployersJob`.`id`, `EmployersJob`.`employer_id`, `EmployersJob`.`ats_url`, `EmployersJob`.`url`, `EmployersJob`.`title`, `EmployersJob`.`craigslist_city`, `EmployersJob`.`craigslist_sub_city`, `EmployersJob`.`craigslist_sub_sub_city`, `EmployersJob`.`craigslist_state`, `EmployersJob`.`open`, `EmployersJob`.`post_date`, `EmployersJob`.`duration`, `EmployersJob`.`anonymous_post`, `EmployersJob`.`compensation`, `EmployersJob`.`zip`, `EmployersJob`.`description`, `EmployersJob`.`unique_name`, `EmployersJob`.`created_date`, `Employer`.`lat`, `Employer`.`lon`, `Employer`.`id`, `Employer`.`company_name`, `Employer`.`company_logo`, `Employer`.`simple_posting_process`, `Employer`.`user_id`, `Employer`.`zipcode`, `Employer`.`city`, `Employer`.`street_address`, `Employer`.`street_address2`, `Employer`.`state`, `UtZipcode`.`zipcode`, `UtZipcode`.`city`, `UtZipcode`.`state_prefix` FROM `proven_production`.`employers_jobs` AS `EmployersJob` LEFT JOIN `proven_production`.`ut_zipcodes` AS `UtZipcode` ON (`EmployersJob`.`zip` = `UtZipcode`.`zipcode`) LEFT JOIN `proven_production`.`employers` AS `Employer` ON (`EmployersJob`.`employer_id` = `Employer`.`id`) WHERE `EmployersJob`.`id` = 44203 LIMIT 1 | 1 | 1 | 1 | |
2 | SELECT COUNT(*) AS `count` FROM `proven_production`.`employers_jobs` AS `EmployersJob` LEFT JOIN `proven_production`.`ut_zipcodes` AS `UtZipcode` ON (`EmployersJob`.`zip` = `UtZipcode`.`zipcode`) WHERE `EmployersJob`.`employer_id` = 13130 AND `EmployersJob`.`open` = 1 | 1 | 1 | 1 | |
3 | SELECT `User`.`unique_name`, `User`.`email_validated` FROM `proven_production`.`users` AS `User` LEFT JOIN `proven_production`.`workers` AS `Worker` ON (`Worker`.`user_id` = `User`.`id` AND `User`.`is_worker` = 1) WHERE `User`.`id` = 221319 AND `User`.`active` = 1 LIMIT 1 | 1 | 1 | 0 | |
4 | SELECT `EmployerMobileImage`.`file_name` FROM `proven_production`.`employer_mobile_images` AS `EmployerMobileImage` WHERE `EmployerMobileImage`.`employer_id` = 13130 LIMIT 1 | 1 | 1 | 0 | |
5 | SELECT `User`.`unique_name`, `User`.`email_validated` FROM `proven_production`.`users` AS `User` LEFT JOIN `proven_production`.`workers` AS `Worker` ON (`Worker`.`user_id` = `User`.`id` AND `User`.`is_worker` = 1) WHERE `User`.`id` = 221319 AND `User`.`active` = 1 LIMIT 1 | 1 | 1 | 0 | |
6 | SELECT `BillingTransaction`.`id` FROM `proven_production`.`billing_transactions` AS `BillingTransaction` WHERE `BillingTransaction`.`employers_job_id` = 44203 ORDER BY `BillingTransaction`.`created_date` desc LIMIT 1 | 1 | 1 | 0 | |
7 | SELECT `EmployersJob`.`title`, `EmployersJob`.`description`, `UtZipcode`.`city`, `UtZipcode`.`state_prefix`, `EmployersJob`.`zip` FROM `proven_production`.`employers_jobs` AS `EmployersJob` LEFT JOIN `proven_production`.`ut_zipcodes` AS `UtZipcode` ON (`EmployersJob`.`zip` = `UtZipcode`.`zipcode`) WHERE `EmployersJob`.`id` = 44203 LIMIT 1 | 1 | 1 | 1 |