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<p><strong>Department: Operations</strong></p>
<p><strong>Reports to</strong>: General Manager</p>
<p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. </p>
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<li>Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.</li>
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<li>Immediately communicate equipment problems, practice good preventative maintenance on store assets</li>
<li>Increase sales by ensuring guest satisfaction and prompt problem resolution</li>
<li>Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction</li>
<li>Exercise good judgment and decision making in escalating concerns and aggressively resolve issues</li>
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<li>Conduct line checks in accordance with Company standards</li>
<li>Ensure the cleanliness of the kitchen by maintaining to specified standards</li>
<li>Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development</li>
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<li>Ensure complete and timely execution of corporate & local restaurant marketing programs</li>
<li>Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy</li>
<li>Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization</li>
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Department: Operations
Reports to: General Manager
Position Summary: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building.
Major Responsibilities: Primary duties and responsibilities include but are not limited to the following:
Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization
Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness
Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.
Prepare end of shift reports including Daily Labor, Food Control and Daily Sales
Immediately communicate equipment problems, practice good preventative maintenance on store assets
Increase sales by ensuring guest satisfaction and prompt problem resolution
Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction
Exercise good judgment and decision making in escalating concerns and aggressively resolve issues
Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company
Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment
Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards
Conduct line checks in accordance with Company standards
Ensure the cleanliness of the kitchen by maintaining to specified standards
Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development
Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members
Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement
Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards
Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision
Set performance expectations and monitor training process to ensure quality of training
Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards
Ensure complete and timely execution of corporate & local restaurant marketing programs
Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy
Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization
Essential Requirements:
High School Diploma required; some college or hospitality background preferred
A proven drive for quality guest service in the Hospitality Industry
Ability to problem solve and handle high stress situations in a fast paced environment
2 - 3 years of experience in a position of increasing responsibility in the hospitality industry
High motivation with strong interpersonal, organizational, and time management skills
Excellent written and verbal communication skills
Strong leadership and assessment skills
Able to act quickly and decisively
Ability to lift up to 50 pounds
Willingness to work irregular hours, nights and weekends, while on your feet
Ability to demonstrate and teach Slater’s mission and culture
ServSafe Manager’s Certificate
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<p><strong>Reports to</strong>: General Manager</p>
<p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. </p>
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<p> Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization</p>
<ul>
<li>Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness</li>
<li>Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.</li>
<li>Prepare end of shift reports including Daily Labor, Food Control and Daily Sales</li>
<li>Immediately communicate equipment problems, practice good preventative maintenance on store assets</li>
<li>Increase sales by ensuring guest satisfaction and prompt problem resolution</li>
<li>Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction</li>
<li>Exercise good judgment and decision making in escalating concerns and aggressively resolve issues</li>
<li>Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company</li>
<li>Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment</li>
<li>Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards</li>
<li>Conduct line checks in accordance with Company standards</li>
<li>Ensure the cleanliness of the kitchen by maintaining to specified standards</li>
<li>Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development</li>
<li>Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members</li>
<li>Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement</li>
<li>Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards</li>
<li>Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision</li>
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<li>Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards</li>
<li>Ensure complete and timely execution of corporate & local restaurant marketing programs</li>
<li>Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy</li>
<li>Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization</li>
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<li>High School Diploma required; some college or hospitality background preferred</li>
<li>A proven drive for quality guest service in the Hospitality Industry</li>
<ul>
<li>Ability to problem solve and handle high stress situations in a fast paced environment</li>
<li>2 - 3 years of experience in a position of increasing responsibility in the hospitality industry</li>
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<li>Strong leadership and assessment skills</li>
<li>Able to act quickly and decisively</li>
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<h1>Kitchen Manager</h1>
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The Boiling Crab Restaurant </p>
<div class="date-location">Mar 08, 2016 - City Of San Diego</div>
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Apply via email:<br/><a class="red-link" href="mailto:jobs+21801-w@hireproven.com">jobs+21801-w@hireproven.com</a>
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<h3>Job description</h3>
<p><strong>Department: Operations</strong></p>
<p><strong>Reports to</strong>: General Manager</p>
<p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. </p>
<p><strong>Major Responsibilities:</strong> Primary duties and responsibilities include but are not limited to the following:</p>
<p> Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization</p>
<ul>
<li>Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness</li>
<li>Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.</li>
<li>Prepare end of shift reports including Daily Labor, Food Control and Daily Sales</li>
<li>Immediately communicate equipment problems, practice good preventative maintenance on store assets</li>
<li>Increase sales by ensuring guest satisfaction and prompt problem resolution</li>
<li>Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction</li>
<li>Exercise good judgment and decision making in escalating concerns and aggressively resolve issues</li>
<li>Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company</li>
<li>Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment</li>
<li>Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards</li>
<li>Conduct line checks in accordance with Company standards</li>
<li>Ensure the cleanliness of the kitchen by maintaining to specified standards</li>
<li>Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development</li>
<li>Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members</li>
<li>Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement</li>
<li>Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards</li>
<li>Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision</li>
<li>Set performance expectations and monitor training process to ensure quality of training</li>
<li>Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards</li>
<li>Ensure complete and timely execution of corporate & local restaurant marketing programs</li>
<li>Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy</li>
<li>Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization</li>
</ul>
<p>Essential Requirements: </p>
<ul>
<li>High School Diploma required; some college or hospitality background preferred</li>
<li>A proven drive for quality guest service in the Hospitality Industry</li>
<ul>
<li>Ability to problem solve and handle high stress situations in a fast paced environment</li>
<li>2 - 3 years of experience in a position of increasing responsibility in the hospitality industry</li>
<li>High motivation with strong interpersonal, organizational, and time management skills</li>
<ul>
<li>Excellent written and verbal communication skills</li>
<li>Strong leadership and assessment skills</li>
<li>Able to act quickly and decisively</li>
<li>Ability to lift up to 50 pounds</li>
<li>Willingness to work irregular hours, nights and weekends, while on your feet</li>
<ul>
<li>Ability to demonstrate and teach Slater’s mission and culture</li>
<li>ServSafe Manager’s Certificate </li>
</ul>
</ul>
</ul>
</ul> </div>
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'description' => 'Overview:<br /><br />Assistant Plant Manager<br /><br />AJM Packaging Corporation<br /><br />El Cajon, CA<br /><br />Position Overview <br /><br />AJM Packaging Corporation, one of America s leading manufacturers of paper products, including paper plates, cups, bowls and bags, is seeking a highly motivated Assistant Plant Manager with experience in a high speed and volume manufacturing environment. This position will be located in El Cajon, CA and will report to the Plant Manager.<br /><br />We seek a professional with a passion for production management excellence, and a leadership tool set that includes Lean Manufacturing principles, 5S, and an enlightened approach to ensuring the top quality of our products. The individual filling this position will have leadership and optimization responsibility for production management, quality assurance, inventory, warehousing, shipping and receiving, and product launch. We seek someone interested in growing their career into a plant manager position.<br /><br />Responsibilities & Duties:<br />Assist in leading a team of nearly 300 employees in a high volume manufacturing environment.<br />Ensuring our products are top quality by implementing and following Lean Manufacturing principles and 5S.<br />Leadership and optimization responsibility for production management, quality assurance, inventory, warehousing, shipping and receiving, and product launch.<br />A history of success in a hands-on, manufacturing focused, high speed manufacturing environment<br />Strong leadership abilities and a commitment to mentor and develop throughout the organization.<br />An ongoing customer service focus, with a deep commitment to meeting customer expectations and rigorous delivery schedules<br />A passion for optimizing operations and ensuring high levels of product quality<br />Excellent communications skills and the ability to drive and set expectations and ongoing operational improvements.<br />Minimum Requirements:<br />Bachelor s degree from an accredited four (4) year college or university in Business, Engineering<br />Seven or more year s operations management experience in high volume manufacturing operations, paper converting experience a plus but not required<br />Additional training in Lean principles and effective leadership preferred.<br />Strong management, leadership, organizational and administrative skills, able to multi-task and stay cool under pressure.<br />Intermediate level Microsoft Office 365 Skills, advanced level preferred.<br />Mechanically inclined with strong problem solving skills.<br />Hands on, walk around plant floor management style.<br />Ability to effectively communicate with, relate to and motivate all employees.<br /><br />Benefits <br /><br />At AJM, our comprehensive Cafeteria Benefits Plan and Flexible Spending Arrangement (FSA), truly set us apart from the competition. Under the cafeteria plan you ll receive a package of company paid medical, dental, optical, life and disability insurance coverage and be able to adjust the proportions spent on each coverage/benefit to suit your personal requirements and preferences. You can even redirect a portion of the total spend to pay for homeowners, car and pet insurance premiums purchased at group rates. Lastly, under the Flexible Spending Arrangement (FSA), you ll be able to contribute a portion of your annual earnings on a pre-tax basis to pay for child and dependent care and medical, dental and optical insurance co-pays and deductibles.<br /><br />Summary of Benefits <br /><br />Medical Insurance (BCBS)<br />Dental Insurance<br />Optical Insurance<br />Life Insurance<br />Short & Long-Term Disability Insurance<br />Flexible Spending Agreement<br />Health Savings Account<br />Child & Dependent Care Savings Account<br />401 K Retirement Plan (with Safe Harbor Company Match)<br />Tuition Assistance<br />Employee Assistance/Wellness Program<br />Paid Vacations<br />Paid Holiday<br />Paid Sick & Personal Time<br />Professional Development Program (AJM University)<br /><br />About Us <br /><br />AJM was founded as a manufacturer of paper and plastic products in 1957 by three (3) Detroit area brothers who eleven (11) years earlier began selling retail packaging, cleaning and office supplies and equipment and consumer disposables out of a small warehouse in Detroit s Eastern Market. 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'description' => 'Wage Rate: $75,000-$82,000/year Overview:<br /><br />Are you looking for a career with premium benefits and the potential for growth? At Trinity Services Group, we have created something special, a better place to work and grow. Many employees start just expecting a paycheck but end up with a rewarding career. We provide exceptional training and a clear career path.<br /><br />We also offer a $250 bonus for completing our Rookie s Fast Track Program within the first 60 days!<br /><br />We are proud to be a military and veteran friendly employer.<br /><br />About This Position:<br /><br />The Food Service Director plans, directs and coordinates the activities associated with running a single site, stand-alone food service operation in a facility with only one kitchen and less than 1,000 inmates/beds. This position is in charge of the operational and financial responsibilities for the kitchen and supervises an Assistant Food Service Director and/or a team of Food Service Supervisors and/or Cooks who are involved with the preparation, serving and clean-up of food in a secure correctional facility. Other duties as determined by the needs of the business.<br /><br />What You'll Need:<br />Five years of management or supervisory experience in a food service environment<br />A valid driver s license is required.<br />ServSafe Certification<br />Knowledge and experience managing and applying kitchen sanitation and safety standards and methods<br />Knowledge of basic accounting and mathematical abilities to complete necessary reports High School Diploma or Equivalent<br />Benefits:<br /><br />Trinity Services Group (TSG) offers comprehensive benefits to all regular-full time employees:<br /><br />Medical w/prescription coverage<br />Benefit Credit received when enrolled in a TKC medical plan, to help offset your benefit costs. Benefit Credit of $750 annually, will be divided evenly among your paychecks throughout the Plan Year.<br />Dental<br />Vision<br />Basic Life and Basic Accidental Death and Dismemberment Insurance<br />Short Term Disability<br />Long Term Disability<br />Voluntary benefits that can be selected to create the right package for you<br /><br />TSG also understands the importance of work life balance and planning for the future. To help with both of these, employees are eligible for:<br /><br />Paid Time Off<br />Company Match for the 401(k) Retirement Savings Plan<br /><br />We now also offer DailyPay providing you immediate access to earned wages.<br /><br />EEO Statement:<br /><br />We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace.<br /><br />A copy of our Privacy Policy and CA Employee Privacy Notice can be found here:',
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'title' => 'Associate (San Diego, CA Store)',
'description' => 'TruConnect is looking for a motivated full-time Associate. We are seeking talented sales professionals who are passionate about making money and advancing their careers.<br /><br />You will help customers select and purchase a wide variety of wireless communication devices and accessories. This is a great opportunity to join a growing company where your career goals can be established, achieved, and celebrated.<br /><br />Job Duties:<br /><br />Perform face-to-face quality sales at various field locations, and the retail store<br />Understand and be compliant with government programs, such as California Lifeline and Affordable Connectivity Program (ACP)<br />Generate sales by offering wireless prepaid products, upgraded handset offers, data top-up, and special promotional offers.<br />Provide professional and friendly customer service to existing customers and assist in troubleshooting handset issues or answering general questions<br />Process top-up payments, devices, and accessory purchases<br />Follow proper cash handling procedures and accurate cash reporting<br />Available to work flexible hours including evenings, weekends, and holidays<br />Help maintain presentable field set-ups by displaying all products<br />Assist in keeping track of physical inventory and providing daily reports of sales activity<br />Achieve and exceed monthly individual sales goals<br />Complete special projects and perform other duties as assigned by manager<br />Handle and resolve customer service issues<br />Other duties as assigned<br />MUST BE AVAILABLE TO WORK WEEKENDS<br /><br />Required Qualifications:<br /><br />Education Level: High School Diploma, GED<br />1 - 2 years of face-to-face customer service<br />Basic computer knowledge and basic knowledge of using a tablet<br />Dependable transportation<br />Excellent communication skills (verbal and written)<br /><br />Preferred Qualifications:<br /><br />1 - 2 years' sales experience<br />Fully Bilingual (Spanish/English)<br />Telecommunications background<br />Works well under pressure within a competitive team environment<br />Retail, sales or other customer service-related experiences<br /><br />Physical Job Demands:<br /><br />Primarily work outdoor/field locations<br />Ability to stand/sit for long periods of time<br />Ability to travel to field locations assigned.<br />Ability to set-up and transport field sales materials: table/tent/posters/inventory/etc.<br />Work outdoors for special events<br />Must be able to type on a computer keyboard or tablet<br />Must be able to lift/move 30 pounds<br />Must be able to drive a vehicle<br />Must be able to stand for long periods<br /><br />Benefits:<br /><br />401(k)<br />401(k) matching<br />Medical insurance, including PPO & HSA<br />Dental insurance<br />Vision insurance<br />Flexible Spending Account(s)<br />Free Life & Long-Term Disability Insurance<br />Free Identity Theft Protection & Travel Assistance<br />Access to corporate discount program<br />Flexible schedule<br />Paid time off (sick, bereavement, and Flex PTO)<br />Parental leave',
'post_date' => '2023-12-09T23:25:32Z'
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'title' => 'Service Manager',
'description' => '<p style="text-align:left"><span class="emphasis-3"><b><b>Patterson isn't just a place to work, it's a partner that cares about your success.</b></b></span></p><p style="text-align:inherit"></p><p style="text-align:left"><span>One of the distinguishing marks of our company is the talented people who embrace the people-first, always advancing, and results-driven culture. Professional growth abounds in this motivating environment. We value the diverse talents and experiences our employees bring to Patterson and believe that they build a stronger and successful organization.</span></p><p style="text-align:inherit"></p><p style="text-align:inherit"></p><p style="text-align:inherit"></p><p style="text-align:inherit"></p><p style="text-align:left"><b>Job Description:</b></p><p style="text-align:inherit"></p><h2><u><b>Job Summary</b></u></h2><p>What can you expect as a Field Service Manager? As a Service Manager with Patterson Dental, you will partner with the Operations Manager and General Manager to develop local market service strategy by aligning branch and corporate initiatives to encourage growth of current business and cultivate new customers. You will direct and supervise all service functions, including but not limited to: repair and installation of dental equipment and technology, customer service, operating statements, and inventory management. This role requires a unique skill-set that bridges the relationship between technical services and sales functions, which could include a service team upwards of 16 people.</p><p></p><p>In addition, this role is responsible for assisting in the development and implementation of best practices, standards, and service procedures while identifying process improvement opportunities. Building connections for healthier communities Patterson Companies and our dedicated teams create healthier communities by building strong partnerships, one person at a time. We connect expertise to inspired ideas, products and services while creating a relevant, memorable difference in the lives of our clients and their customers. As a market leading dental and animal health company, we supply technology, products and equipment, as well as marketing, support and logistics services across North America and the U.K.</p><p></p><h2><u><b>Essential Functions</b></u></h2><p>As a Field Service Manager you will:</p><ul><li><p>Partner with the Operation Manager to develop Service Department budgets and allocate financial resources to achieve business goals through top-line growth and reduction in operational waste.</p></li><li><p>Use KPIs, manage branch profit and loss performance through creation of best practices and optimization of efficient employee and department workflows in support of operational process improvement and all associated asset management.</p></li><li><p>Develop and manage project plans in support of the sales and technical service life-cycle, including delegating responsibilities to technical service, and operations staff and holding staff accountable for executing on project deliverables.</p></li><li><p>Manage parts inventory processes and inventory turns, including the resolution of inventory variances.</p></li><li><p>Responsible for building strong relationships with customers with face-to-face interaction, as well as building strong working alliances with internal departments or facilities to ensure proper management of the service life-cycles.</p></li><li><p>Partner with relevant branch and company departments to develop a successful and healthy Service Department through designing and executing on a team and customer-focused culture by finding the knowledge and skills to bridge operational gaps, creating optimal workflows, and aligning internal processes.</p></li><li><p>Responsible to ensure our service technicians are compliant with company and regulatory standards (i.e. x-ray compliance, rental equipment reporting, etc.).</p></li><li><p>Review and evaluate the work of direct reports to assess job performance by completing regular performance reviews and holding direct reports accountable for meeting. performance standards and departmental performance goals.</p></li><li><p>Encourage the growth of all direct and indirect reports through skill development and goal setting.</p></li><li><p>Coach, motivate, and recognize the accomplishments of all employees to expand job performance, increase engagement, and commitment.</p></li><li><p>Actively work with Operations Manager to determine personnel needs to ensure branch obligations are met and participating in the talent selection process including hiring and promotion recommendations.</p></li><li><p>Resolve employee concerns in an effective, prompt, and consistent manner and promote an inclusive environment where different employee perspectives are valued.</p></li><li><p>Ensure team direction and work support and are aligned with Patterson strategic priorities.</p></li><li><p>Communicate organization information through department meetings, one-on-one meetings, co-travel, email, and regular interpersonal communication.</p></li></ul><p></p><p><u><b>Job Qualifications</b></u></p><p><u>Field Service Manager Minimum Qualifications:</u></p><ul><li><p>High school diploma or equivalent required</p></li><li><p>Valid drivers license and clean driving record required</p></li><li><p>2+ years of managing field-based service repair technicians</p></li><li><p>2+ years demonstrated experience in leading teams and fostering highly collaborative work environments, championing innovation, and advancing the capabilities of high performing teams</p></li><li><p>2+ years of experience managing KPI reporting through drawing insights from the data and analyzing trends</p></li><li><p>Candidate must possess strong interpersonal and communication skills, exercising diplomacy and good judgment.</p></li><li><p>Computer proficiency, including Microsoft 365 and experience with MS Excel Field Service</p></li></ul><p></p><p><u>Manager Preferred Qualifications:</u></p><ul><li><p>Related dental industry knowledge is a plus If you're passionate about leadership, developing talent, and possess a strong mechanical background, we strongly invite you to submit your application for the Service Manager opening! </p></li></ul><p></p><h2><u><b>Working Conditions</b></u></h2><p><u>Physical Demands:</u></p><ul><li><p>Requires: moderate physical activity.</p></li><li><p>Position requires both sitting which includes driving and standing.</p></li><li><p>Must be able to lift up to 50 pounds.</p></li></ul><p></p><p><u>Environmental Factors:</u></p><ul><li><p>Operating a computer several hours per day.</p></li><li><p>Position involves frequent communication with sales professionals, service technicians and other colleagues and requires ability to understand and effectively exchange accurate information both written and verbal.</p></li></ul><p></p><h2><u><b>Travel and On-Call</b></u></h2><ul><li><p>This position requires co-travel and overnight stay.</p></li></ul><p style="text-align:left"><b><span>What's In It For You:</span></b></p><p style="text-align:left"><span>We provide competitive benefits, unique incentive programs and rewards for our eligible employees:</span></p><ul><li><p style="text-align:left"><span>Full Medical, Dental, and Vision benefits and an integrated Wellness Program.</span></p></li><li><p style="text-align:left"><span>401(k) Match Retirement Savings Plan.</span></p></li><li><p style="text-align:left"><span>Employee Stock Purchase Plan (ESPP).</span></p></li><li><p style="text-align:left"><span>Paid Time Off (PTO).</span></p></li><li><p style="text-align:left"><span>Holiday Pay & Floating Holidays.</span></p></li><li><p style="text-align:left"><span>Volunteer Time Off (VTO).</span></p></li><li><p style="text-align:left"><span>Educational Assistance Program (Tuition Reimbursement).</span></p></li><li><p style="text-align:left"><span>Full Paid Parental and Adoption Leave.</span></p></li><li><p style="text-align:left"><span>LifeWorks (Employee Assistance Program).</span></p></li><li><p style="text-align:left"><span>Patterson Perks Program.</span><br /> </p></li></ul><p><span>The potential compensation range for this role is below. The final offer amount <span>could exceed this range</span>, based on various factors such as candidate location (geographical labor market), experience, and skills.</span></p>$60,200.00 - $76,000.00<h2></h2><br /><h2>EEO Statement</h2><br /><p style="text-align:left">As a people-first company, Patterson promotes a culture that embodies and celebrates diversity and inclusivity. We believe our employees unique experiences and differences is what strengthens us and drives our success. We consider all qualified applicants without regard to race, religion, color, sex, national origin, age, sexual orientation, gender identity, disability or veteran status.</p><br /><p style="text-align:inherit"></p><br /><p style="text-align:left">We are Patterson. We welcome you.</p>',
'post_date' => '2023-11-28T22:27:02Z'
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'title' => 'Cook',
'description' => 'SMASHBURGER<br /><br />Cook<br /><br />Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams learning and growth. We just build better. Better Burgers. Better Teams. Better Experiences.<br /><br />Better Benefits: Build a better experience work & lifestyle!<br /><br />Tip share-earn up to $2/hr. extra in tips<br />Get Paid $ to Refer your Friends*<br />50% of the best burgers around (or other menu options)<br />Flexible schedules in a fun, family friendly, team environment<br />Medical, Dental and Vision Options**<br />Paid time off vacation and sick**<br />401K match (21 and older)<br />Employee Assistance Program<br />Fast track for career opportunities and management experience<br />Free uniform and hat<br /><br />**Eligibility based off of time in position and average hours worked<br /><br />*Referred Employees Must Be in Good Standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions<br /><br />Cook Responsibilities<br /><br />Reporting to the Restaurant General Manager, our cooks are the champions of better burgers! In this role you will:<br />Be a menu expert, follow Smashburger s prep and menu recipe standards to prepare guest orders<br />Reading, preparing and cooking food orders to specifications is a must! This ensures guest satisfaction, gold standards and minimizes waste<br />Be a team player. Must be able to work with others on the line and communicate effectively with Guest Service Experts (GSE) and managers in a busy restaurant environment<br />Ensure all food items are rung in prior to preparing orders; but be flexible to verbal instructions being called back (sometimes GSEs or guests get the order wrong from intake we are all human)<br />Have pride in maintaining cleanliness of kitchen floors, equipment and counters at all times with the use of company approved cleaning products<br />Operate large cooking equipment such as grills and deep fryers; must be capable of using knives and slicing equipment with proper PPE<br />Follow checklists and proven systems to set up, stock and close the kitchen<br />Learn new recipes and procedures to support marketing promotions<br />Assist GSEs in managing dining room cleanliness and efficient food delivery, and other duties as assigned by management<br />Foster and value a safe work environment by following all personal and food safety and security standards<br /><br />Cook Requirements<br /><br />No experience necessary we build better skills! Must successfully complete Smashburger training program<br />Must be 16 years of age or older<br />Physical ability to stand for extended periods of time; move, reach, grasp and lift boxes of food/ supplies up to 50 lbs.<br />Kneel, bend, twist, stoop and smash<br />Ability to work in high temperatures it gets hot in the kitchen!<br />Showing up on time to work variable hours/days, including nights, weekends, and holidays is an essential function of the job<br />Follow Smashburger uniform standards<br />Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations<br />Must be able to produce authorized U.S. work documents; Smashburger participates in E-verify<br /><br />All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual s work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge.<br /><br />IND1<br /><br />#ZR<br /><br />INDBOH',
'post_date' => '2023-12-01T07:35:41Z'
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'description' => '<h3>Job description</h3>
<p><strong>Department: Operations</strong></p>
<p><strong>Reports to</strong>: General Manager</p>
<p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. </p>
<p><strong>Major Responsibilities:</strong> Primary duties and responsibilities include but are not limited to the following:</p>
<p> Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization</p>
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<li>Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction</li>
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<li>Set performance expectations and monitor training process to ensure quality of training</li>
<li>Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards</li>
<li>Ensure complete and timely execution of corporate & local restaurant marketing programs</li>
<li>Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy</li>
<li>Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization</li>
</ul>
<p>Essential Requirements: </p>
<ul>
<li>High School Diploma required; some college or hospitality background preferred</li>
<li>A proven drive for quality guest service in the Hospitality Industry</li>
<ul>
<li>Ability to problem solve and handle high stress situations in a fast paced environment</li>
<li>2 - 3 years of experience in a position of increasing responsibility in the hospitality industry</li>
<li>High motivation with strong interpersonal, organizational, and time management skills</li>
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<li>Excellent written and verbal communication skills</li>
<li>Strong leadership and assessment skills</li>
<li>Able to act quickly and decisively</li>
<li>Ability to lift up to 50 pounds</li>
<li>Willingness to work irregular hours, nights and weekends, while on your feet</li>
<ul>
<li>Ability to demonstrate and teach Slater’s mission and culture</li>
<li>ServSafe Manager’s Certificate </li>
</ul>
</ul>
</ul>
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content="Job description
Department: Operations
Reports to: General Manager
Position Summary: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building.
Major Responsibilities: Primary duties and responsibilities include but are not limited to the following:
Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization
Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness
Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.
Prepare end of shift reports including Daily Labor, Food Control and Daily Sales
Immediately communicate equipment problems, practice good preventative maintenance on store assets
Increase sales by ensuring guest satisfaction and prompt problem resolution
Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction
Exercise good judgment and decision making in escalating concerns and aggressively resolve issues
Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company
Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment
Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards
Conduct line checks in accordance with Company standards
Ensure the cleanliness of the kitchen by maintaining to specified standards
Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development
Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members
Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement
Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards
Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision
Set performance expectations and monitor training process to ensure quality of training
Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards
Ensure complete and timely execution of corporate & local restaurant marketing programs
Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy
Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization
Essential Requirements:
High School Diploma required; some college or hospitality background preferred
A proven drive for quality guest service in the Hospitality Industry
Ability to problem solve and handle high stress situations in a fast paced environment
2 - 3 years of experience in a position of increasing responsibility in the hospitality industry
High motivation with strong interpersonal, organizational, and time management skills
Excellent written and verbal communication skills
Strong leadership and assessment skills
Able to act quickly and decisively
Ability to lift up to 50 pounds
Willingness to work irregular hours, nights and weekends, while on your feet
Ability to demonstrate and teach Slater’s mission and culture
ServSafe Manager’s Certificate
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<p><strong>Department: Operations</strong></p>
<p><strong>Reports to</strong>: General Manager</p>
<p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. </p>
<p><strong>Major Responsibilities:</strong> Primary duties and responsibilities include but are not limited to the following:</p>
<p> Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization</p>
<ul>
<li>Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness</li>
<li>Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.</li>
<li>Prepare end of shift reports including Daily Labor, Food Control and Daily Sales</li>
<li>Immediately communicate equipment problems, practice good preventative maintenance on store assets</li>
<li>Increase sales by ensuring guest satisfaction and prompt problem resolution</li>
<li>Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction</li>
<li>Exercise good judgment and decision making in escalating concerns and aggressively resolve issues</li>
<li>Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company</li>
<li>Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment</li>
<li>Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards</li>
<li>Conduct line checks in accordance with Company standards</li>
<li>Ensure the cleanliness of the kitchen by maintaining to specified standards</li>
<li>Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development</li>
<li>Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members</li>
<li>Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement</li>
<li>Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards</li>
<li>Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision</li>
<li>Set performance expectations and monitor training process to ensure quality of training</li>
<li>Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards</li>
<li>Ensure complete and timely execution of corporate & local restaurant marketing programs</li>
<li>Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy</li>
<li>Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization</li>
</ul>
<p>Essential Requirements: </p>
<ul>
<li>High School Diploma required; some college or hospitality background preferred</li>
<li>A proven drive for quality guest service in the Hospitality Industry</li>
<ul>
<li>Ability to problem solve and handle high stress situations in a fast paced environment</li>
<li>2 - 3 years of experience in a position of increasing responsibility in the hospitality industry</li>
<li>High motivation with strong interpersonal, organizational, and time management skills</li>
<ul>
<li>Excellent written and verbal communication skills</li>
<li>Strong leadership and assessment skills</li>
<li>Able to act quickly and decisively</li>
<li>Ability to lift up to 50 pounds</li>
<li>Willingness to work irregular hours, nights and weekends, while on your feet</li>
<ul>
<li>Ability to demonstrate and teach Slater’s mission and culture</li>
<li>ServSafe Manager’s Certificate </li>
</ul>
</ul>
</ul>
</ul>",
"datePosted": "2016-03-08T20:02:34+00:00",
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<h1>Kitchen Manager</h1>
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The Boiling Crab Restaurant </p>
<div class="date-location">Mar 08, 2016 - City Of San Diego</div>
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<h3>Job description</h3>
<p><strong>Department: Operations</strong></p>
<p><strong>Reports to</strong>: General Manager</p>
<p><strong>Position Summary</strong>: Work closely with the General Manager for the total operations of a single The Boiling Crab Restaurant, including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. The Kitchen Manager is responsible for the proper execution, and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. May assume responsibility overseeing another cost are or specific hourly department other than the kitchen. Assist GM with restaurant specific priority plan tactic accomplishment. Share responsibility with the GM for the cleanliness, repair and maintenance of the physical building. </p>
<p><strong>Major Responsibilities:</strong> Primary duties and responsibilities include but are not limited to the following:</p>
<p> Effectively and efficiently manage restaurant by following the best practices of the Company and The Boiling Crab Standards to ensure Guest satisfaction and profit maximization</p>
<ul>
<li>Manage day to day operations during scheduled shifts that includes daily decision making, Team Member support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness</li>
<li>Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.</li>
<li>Prepare end of shift reports including Daily Labor, Food Control and Daily Sales</li>
<li>Immediately communicate equipment problems, practice good preventative maintenance on store assets</li>
<li>Increase sales by ensuring guest satisfaction and prompt problem resolution</li>
<li>Exemplify and recognize legendary (Excesstasy) acts of leadership and quality to ensure 100% Guest satisfaction</li>
<li>Exercise good judgment and decision making in escalating concerns and aggressively resolve issues</li>
<li>Ensure the environment in the restaurant supports our core values, taking care of OUR Team Member’s, Guests and Company</li>
<li>Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create a safe work environment</li>
<li>Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards</li>
<li>Conduct line checks in accordance with Company standards</li>
<li>Ensure the cleanliness of the kitchen by maintaining to specified standards</li>
<li>Responsible for the selection, on boarding and retention of Team Members through motivation, recognition, coaching and development</li>
<li>Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members</li>
<li>Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement</li>
<li>Adhere to Federal, State and local laws in addition to Company policy(regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members accountable to these standards</li>
<li>Ensure that HOH team avoid cross contamination improper food handling and/or storage practices, etc., through proper training and supervision</li>
<li>Set performance expectations and monitor training process to ensure quality of training</li>
<li>Prepare and conduct performance appraisals and one to ones within assigned department and take any necessary disciplinary action in line with Company standards</li>
<li>Ensure complete and timely execution of corporate & local restaurant marketing programs</li>
<li>Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy</li>
<li>Resolution oriented/protects Company assets; prevent /diffuse situations that create potential risks to the organization</li>
</ul>
<p>Essential Requirements: </p>
<ul>
<li>High School Diploma required; some college or hospitality background preferred</li>
<li>A proven drive for quality guest service in the Hospitality Industry</li>
<ul>
<li>Ability to problem solve and handle high stress situations in a fast paced environment</li>
<li>2 - 3 years of experience in a position of increasing responsibility in the hospitality industry</li>
<li>High motivation with strong interpersonal, organizational, and time management skills</li>
<ul>
<li>Excellent written and verbal communication skills</li>
<li>Strong leadership and assessment skills</li>
<li>Able to act quickly and decisively</li>
<li>Ability to lift up to 50 pounds</li>
<li>Willingness to work irregular hours, nights and weekends, while on your feet</li>
<ul>
<li>Ability to demonstrate and teach Slater’s mission and culture</li>
<li>ServSafe Manager’s Certificate </li>
</ul>
</ul>
</ul>
</ul> </div>
</div>
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<p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=60e67e88c64c73ec1a2ddff61&ri=9ad3359c4cd1460398c39747e0b37dab&job_loc=San+Diego%2CCA&q=Kitchen+Manager&spl=v1%253ASBM1C9PvTdljq7Es%253AtUqRaWHK%252Bea7382xvIXFHA%253D%253D%253AzGNmBIg5bQ%252BXlWLXh9YI1xceP6Mb4uf2FXVUiafr2vCBjHJQYzy%252BiP6GshpUZXTZCbAXI4LmxLj0Yac8%252FQRhLXWAArRpHebEVOC%252B2FUZDTNutRHJn3HNmsjyuPAvqwvRxZFZ0s5JAwb3UQ6j3w%253D%253D&encrypt=0&l=San+Diego%2C+CA&query_category_id=485000&t=simplyhired.com&jobkey-29224212730/" class="blue-link" target="_blank">Cook</a></p>
<p class="similar-job-company">Smashburger - <span class="text-muted">San Diego, CA</span></p>
<p class="text-muted similar-job-date">
1 week ago </p>
<p class="voffset4">
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</p>
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<a href="/candidates/app/google" target="_blank" title="Download the Android App">
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'
$scripts_for_layout = '<script type="text/javascript" src="/js/Views/Jobs/search_jobs.js?1619372465"></script>'
$no_title_bar = false
$no_bottom_bar = false
$no_index = falsefilemtime - [internal], line ??
include - APP/View/Layouts/responsive.ctp, line 69
View::_evaluate() - CORE/Cake/View/View.php, line 961
View::_render() - CORE/Cake/View/View.php, line 923
View::renderLayout() - CORE/Cake/View/View.php, line 546
View::render() - CORE/Cake/View/View.php, line 481
Controller::render() - CORE/Cake/Controller/Controller.php, line 960
JobsController::view() - APP/Controller/JobsController.php, line 1338
ReflectionMethod::invokeArgs() - [internal], line ??
Controller::invokeAction() - CORE/Cake/Controller/Controller.php, line 490
Dispatcher::_invoke() - CORE/Cake/Routing/Dispatcher.php, line 193
Dispatcher::dispatch() - CORE/Cake/Routing/Dispatcher.php, line 167
[main] - APP/webroot/index.php, line 118
" type="text/css" />
