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<p><strong>Requirements</strong></p>
<p><strong>Experience & Qualifications</strong></p>
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<li>Must have held a comparable position at a comparable company for at least 1 year</li>
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<li>Must have at least 2+ years experience in leadership and management</li>
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<li>Has advanced knife skills</li>
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<li>Able to identify creative solutions and work-arounds for any given heating/cooking scenario. Able to adapt and innovate if typical method/equipment not available</li>
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<li>Experience in fine dining restaurants (Michelin Star, SF Chronicle Three Star, or comparable)</li>
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<li>Embodies a constant sense of urgency and adaptability regarding fluctuating timelines</li>
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<li>Remains calm and speaks to peers and supervisees respectfully, even in busy moments or stressful situations</li>
<li>Understands how to manage different people differently</li>
<li>Inspires excellence in others</li>
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Requirements
Experience & Qualifications
Must have held a comparable position at a comparable company for at least 1 year
Must have at least 3+ years experience in full-service catering
Must have at least 2+ years experience in fine dining restaurants
Must have at least 2+ years experience in leadership and management
Must possess current CA food handler\'s certification
Must be able to lift at least 50 lb, and must be able to work long shifts (8-12 hours) on one\'s feet
Culinary Skills
Has advanced knife skills
Can ensure proper cookery on proteins and vegetables, utilizing a range of techniques
Able to identify creative solutions and work-arounds for any given heating/cooking scenario. Able to adapt and innovate if typical method/equipment not available
Confident cooking to temp in a hot box
Experience in fine dining restaurants (Michelin Star, SF Chronicle Three Star, or comparable)
Onsite Logistical Skills
Knows fire safety requirements (difference between extinguishers and their purposes).
Fire equipment set-up and breakdown knowledge (hot boxes, cassettes, chaffers, steamer baskets).
Demonstration of electrical knowledge: Amperage requirements, power strip specifications, electrical cords, gaff tape, and who to ask if uncertain
Knows how to dispose of sterno and how to handle before disposal
Can set up/break down stations with minimal or no supervision: tables, risers, floor mats, linens, station mis, electrical/flame equipment, sanitation kits
Can set up/break down plating line with minimal or no supervision: tables, risers, linens, chaffers, hot boxes, plates, heat lamps, etc
Can lead action stations or event sections (HD kitchen, etc) without supervision: follow timelines, delegate tasks, understand event flow, be up on time, communicate effectively with HC when issues arise, ensure quality and portion control
Confident working on a plating line
Work Ethic & Attitude
Understands and demonstrates constant respect for onsite hierarchy
Takes direction from leads in a positive manner and applies that direction
Asks relevant questions and demonstrates a curiousity to learn
Embodies adaptabliity when event changes occur
Extremely hospitality-minded and exhibits impeccable commitment to service. Positive, outgoing, and eager to provide guests with a great interpersonal experience as well as a culinary one.
Embodies a constant sense of urgency and adaptability regarding fluctuating timelines
Leadership Ability
Leads by example. Able to delegate, but willing to jump in wherever needed
Leads by teaching, modeling, and inspiring, rather than demanding
Remains calm and speaks to peers and supervisees respectfully, even in busy moments or stressful situations
Understands how to manage different people differently
Inspires excellence in others
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<p><strong>Requirements</strong></p>
<p><strong>Experience & Qualifications</strong></p>
<p> </p>
<ul>
<li>Must have held a comparable position at a comparable company for at least 1 year</li>
<li>Must have at least 3+ years experience in full-service catering</li>
<li>Must have at least 2+ years experience in fine dining restaurants</li>
<li>Must have at least 2+ years experience in leadership and management</li>
<li>Must possess current CA food handler's certification</li>
<li>Must be able to lift at least 50 lb, and must be able to work long shifts (8-12 hours) on one's feet</li>
</ul>
<p> </p>
<p><strong>Culinary Skills </strong></p>
<ul>
<li>Has advanced knife skills</li>
<li>Can ensure proper cookery on proteins and vegetables, utilizing a range of techniques</li>
<li>Able to identify creative solutions and work-arounds for any given heating/cooking scenario. Able to adapt and innovate if typical method/equipment not available</li>
<li>Confident cooking to temp in a hot box</li>
<li>Experience in fine dining restaurants (Michelin Star, SF Chronicle Three Star, or comparable)</li>
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<div>Onsite Logistical Skills </div>
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<li>Knows fire safety requirements (difference between extinguishers and their purposes).</li>
<li>Fire equipment set-up and breakdown knowledge (hot boxes, cassettes, chaffers, steamer baskets).</li>
<li>Demonstration of electrical knowledge: Amperage requirements, power strip specifications, electrical cords, gaff tape, and who to ask if uncertain</li>
<li>Knows how to dispose of sterno and how to handle before disposal</li>
<li>Can set up/break down stations with minimal or no supervision: tables, risers, floor mats, linens, station mis, electrical/flame equipment, sanitation kits</li>
<li>Can set up/break down plating line with minimal or no supervision: tables, risers, linens, chaffers, hot boxes, plates, heat lamps, etc</li>
<li>Can lead action stations or event sections (HD kitchen, etc) without supervision: follow timelines, delegate tasks, understand event flow, be up on time, communicate effectively with HC when issues arise, ensure quality and portion control</li>
<li>Confident working on a plating line</li>
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<div>
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<li>Understands and demonstrates constant respect for onsite hierarchy </li>
<li>Takes direction from leads in a positive manner and applies that direction</li>
<li>Asks relevant questions and demonstrates a curiousity to learn</li>
<li>Embodies adaptabliity when event changes occur</li>
<li>Extremely hospitality-minded and exhibits impeccable commitment to service. Positive, outgoing, and eager to provide guests with a great interpersonal experience as well as a culinary one.</li>
<li>Embodies a constant sense of urgency and adaptability regarding fluctuating timelines</li>
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<li>Leads by teaching, modeling, and inspiring, rather than demanding</li>
<li>Remains calm and speaks to peers and supervisees respectfully, even in busy moments or stressful situations</li>
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<h1>Event Sous Chef Positions at Foxtail Catering</h1>
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Foxtail Catering </p>
<div class="date-location">Aug 06, 2019 - Potrero Hill</div>
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<p>Foxtail Catering & Events is a cutting-edge catering and event planning company seeking to produce some of the best food, and best event experiences, in the Bay Area. We are looking for chefs to join our roster as Assistant Head Chefs, helping to lead a wide variety of events. The most important qualification for Assistant Head Chefs is that you <strong>must</strong> have held a comparable position at a comparable company. That means a leadership position, focused on onsite execution, at a catering company that does work of similar scale, caliber, and volume. We love working with restaurant chefs who come from a fine dining background, and we love taking on folks who are new to food or catering altogether, but this position specifically requires a high level of experience, along with an openness to learning how we do things. Please check out our website at <a href="http://foxtailcatering.com/" target="_blank" rel="noopener noreferrer">foxtailcatering.com</a>, and please review the requirements below. If you feel you would be a good fit, <strong>please email <a href="mailto:matt@foxtailcatering.com" target="_blank" rel="noopener noreferrer">matt@foxtailcatering.com</a>. </strong>If you are interested in other onsite event work, but don't meet the qualifications for an Assistant Head Chef, please apply for BOH or FOH positions online at TFSHiring.com. </p>
<div class="gmail-yj6qo gmail-ajU">
<div id="gmail-:4dq" class="gmail-ajR" tabindex="0"><img class="gmail-ajT" src="https://ssl.gstatic.com/ui/v1/icons/mail/images/cleardot.gif" /></div>
</div>
<div class="gmail-adL">
<div class="gmail-im">
<p><strong>Requirements</strong></p>
<p><strong>Experience & Qualifications</strong></p>
<p> </p>
<ul>
<li>Must have held a comparable position at a comparable company for at least 1 year</li>
<li>Must have at least 3+ years experience in full-service catering</li>
<li>Must have at least 2+ years experience in fine dining restaurants</li>
<li>Must have at least 2+ years experience in leadership and management</li>
<li>Must possess current CA food handler's certification</li>
<li>Must be able to lift at least 50 lb, and must be able to work long shifts (8-12 hours) on one's feet</li>
</ul>
<p> </p>
<p><strong>Culinary Skills </strong></p>
<ul>
<li>Has advanced knife skills</li>
<li>Can ensure proper cookery on proteins and vegetables, utilizing a range of techniques</li>
<li>Able to identify creative solutions and work-arounds for any given heating/cooking scenario. Able to adapt and innovate if typical method/equipment not available</li>
<li>Confident cooking to temp in a hot box</li>
<li>Experience in fine dining restaurants (Michelin Star, SF Chronicle Three Star, or comparable)</li>
</ul>
<div>Onsite Logistical Skills </div>
<div>
<ul>
<li>Knows fire safety requirements (difference between extinguishers and their purposes).</li>
<li>Fire equipment set-up and breakdown knowledge (hot boxes, cassettes, chaffers, steamer baskets).</li>
<li>Demonstration of electrical knowledge: Amperage requirements, power strip specifications, electrical cords, gaff tape, and who to ask if uncertain</li>
<li>Knows how to dispose of sterno and how to handle before disposal</li>
<li>Can set up/break down stations with minimal or no supervision: tables, risers, floor mats, linens, station mis, electrical/flame equipment, sanitation kits</li>
<li>Can set up/break down plating line with minimal or no supervision: tables, risers, linens, chaffers, hot boxes, plates, heat lamps, etc</li>
<li>Can lead action stations or event sections (HD kitchen, etc) without supervision: follow timelines, delegate tasks, understand event flow, be up on time, communicate effectively with HC when issues arise, ensure quality and portion control</li>
<li>Confident working on a plating line</li>
</ul>
<strong>Work Ethic & Attitude</strong></div>
<div>
<ul>
<li>Understands and demonstrates constant respect for onsite hierarchy </li>
<li>Takes direction from leads in a positive manner and applies that direction</li>
<li>Asks relevant questions and demonstrates a curiousity to learn</li>
<li>Embodies adaptabliity when event changes occur</li>
<li>Extremely hospitality-minded and exhibits impeccable commitment to service. Positive, outgoing, and eager to provide guests with a great interpersonal experience as well as a culinary one.</li>
<li>Embodies a constant sense of urgency and adaptability regarding fluctuating timelines</li>
</ul>
<strong>Leadership Ability</strong><br />
<div>
<ul>
<li>Leads by example. Able to delegate, but willing to jump in wherever needed</li>
<li>Leads by teaching, modeling, and inspiring, rather than demanding</li>
<li>Remains calm and speaks to peers and supervisees respectfully, even in busy moments or stressful situations</li>
<li>Understands how to manage different people differently</li>
<li>Inspires excellence in others</li>
</ul>
<div> </div>
</div>
</div>
</div>
</div>
<div class="gmail_signature" dir="ltr" data-smartmail="gmail_signature"> </div> </div>
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'title' => 'Restaurant Delivery',
'description' => '<p><strong>Your time. Your Goals.</strong></p><p><strong>What is DoorDash</strong></p><p>Available in over 4,000 cities in the U.S, DoorDash connects local businesses and local drivers (called Dashers) with opportunities to earn, work, and live.</p><p><strong>As a Dasher</strong>, you can be your own boss and enjoy the flexibility of choosing when, where, and how much you earn. All you need is a mode of transportation (bike, car, scooter) and a smartphone to start making money. It s that simple. You can even sign up and begin working that same day. With Dasher Direct, you can also get paid the same day!</p><p><strong>Why deliver with DoorDash</strong></p><ul><li><strong>Choose your own hours:</strong> When and where you work is totally up to you.</li><li><strong>Freedom to dash anywhere:</strong> Deliver near your home or in a city you're just visiting.</li><li><strong>Easy to get started: </strong>Don't worry about car inspections or vehicle restrictions. Just sign up and receive everything you need to start earning.</li><li><strong>Receive deliveries right away: </strong>Once approved, log on to the Dasher app to receive nearby orders immediately.</li><li><strong>Know how much you'll make:</strong> Clear and concise pay model lets you know the minimum amount you will make before accepting any order</li><li><strong>Don t wait for pay: </strong>Get paid the same day you dash, automatically and with no deposit fee - ever.</li><li><strong>Earn extra money for your goals: </strong>Achieve your short-term goals or long-term dreams by driving or biking with DoorDash.</li></ul><p><strong>Sign Up Details</strong></p><p><strong>Requirements</strong></p><ul><li>18 or older</li><li>Any car, scooter, or bicycle (in select cities)</li><li>Driver's license number</li><li>Social security number (only in the US)</li><li>Final Step: consent to a background check</li></ul><p><strong>How to sign up</strong></p><ul><li>Click Apply Now and complete the sign up</li><li>Get the app and go</li></ul>',
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'title' => 'Banquet Line Cook',
'description' => '<em>Convene is an Equal Employment Opportunity Employer and we believe that diverse teams are the best teams. We live our values of GRIT (Genuine, Relentless, Integrity & Teamwork) and strive to create an inclusive and equitable workplace where everyone can be their true selves, where we all show up for each other. </em><em>In line with our goal to be 1% better every day, we are committed to listening, learning, growing and improving. We welcome applicants from all backgrounds, experiences, abilities and perspectives to join us on this journey. <br><br></em>Convene is seeking a Line Cook to join our Culinary Team at our bustling San Francisco property at 100 Stockton Street. This candidate will have a strong passion for food, culinary technique, and is eager to learn more and build on their skills in a high-end setting. The ideal candidate is friendly, curious, and dedicated to becoming an integral member of a team that values hard work and attention to detail. This position works as part of a robust operations team and reports directly to the Executive Chef.<br><br>Our employees carry out our Core Values every day: Genuine, Relentless, Integrity, and Teamwork.<br><br>This full time role requires an early morning start and pays $29/hour with overtime eligibility.<br><br><strong>What You ll Do<br><br></strong>As a Cook, you will be responsible for preparing, cooking, and serving daily menu items to the clients in Convene locations. Cooks carry out all responsibilities while maintaining food handling, safety and sanitation standards.<br><br><ul><li>Effectively participate in our professionally run daily food service exemplifying excellence in portioning, cooking, timing, plate assembly, and communication </li><li>Prepare, cook, and serve items, while adhering to the recipes and ensuring high quality and visual presentation of food </li><li>Prepare and deliver catering orders that are placed for our meeting and event clients with precision and punctuality </li><li>Assist other associates to ensure all kitchen duties are completed within the given time constraints </li><li>Ensure all proper steps of service are followed in accordance with Convene standards </li><li>Responsible for constant sanitation, organization and proper food handling <br><br></li></ul><strong>What We Look For<br><br></strong><ul><li>Minimum 1 year Cook experience in a related role </li><li>Strong cooking and knife skills required </li><li>Positive and enthusiastic approach to all assignments </li><li>Ability to work well with others and have good communication skills </li><li>Cheerful, presentable, and helpful when dealing with customers </li><li>Flexible and long hours are sometimes required; rotating work schedule that may include nights and weekends </li><li>Move, lift, carry, push, pull and place objects weighing less than or equal to 25 pounds without assistance </li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping </li><li>Ability to stand, sit, or walk for an extended period of time <br><br></li></ul><strong>Compensation<br><br></strong>The above job definition information has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. Job duties and responsibilities are subject to change based on changing business needs and conditions.<br><br>Full Time Hourly Rate: $29/hr<br><br>This role is also eligible for Convene's annual incentive performance bonus plan.<br><br>This information reflects the anticipated base salary range for this position based on current national data. Minimums and maximums may vary based on location. Individual pay is based on skills, experience and other relevant factors.<br><br><strong>Who We Are<br><br></strong><strong>About Convene:<br><br></strong>Convene is a global lifestyle hospitality company that designs and operates premium meeting, event, and flexible office spaces. It is the largest single provider of dedicated meeting and event venues in North America and the UK with a network of 39 locations across nine cities; Convene s portfolio of brands includes etc.venues, Club 75, and the by Convene label for bespoke locations in partnership with other organizations. With a combined 44 years of experience, Convene brands bring hospitality and lifestyle into traditional commercial real estate assets, partnering with the industry s top landlords to deliver increased building value while also creating premium experiences for tenants. The company counts Ares, RXR Realty, and Hudson s Bay Company among its investors, and has been named one of America s 100 Most Promising Companies by <em>Forbes</em> and a Best Workplace by <em>Inc.</em> magazine, <em>Fortune</em> magazine, and <em>Built In</em>. Learn more at <br><br><strong>We re Here For You<br><br></strong>At Convene, you ll receive:<br><br><ul><li>Excellent health coverage for you and your family starting day one</li><li>Medical and insurance navigation support through Eden Health</li><li>Flexible vacation time plus time off for your birthday</li><li>A Holiday closure each year to allow all employees to unplug and recharge </li><li>401K plan with company matching</li><li>Professional development support </li><li>A chance to be part of a dynamic, growing team </li><li>The opportunity to have a significant impact on your team and the business in the work that you do </li><li>A culture of GRIT (Genuine, Relentless, Integrity and Teamwork)<br><br></li></ul>',
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'title' => 'Merchandising Manager',
'description' => 'Job Overview:<p style="margin: 0px;"><span style="font-family: arial,helvetica,sans-serif; font-size: 10pt;"><strong>Merchandising Manager for San Leandro, Petaluma and Castroville, CA and surrounding areas</strong></span></p><p style="margin: 0px;"> </p><div id="textContent" class="readOnlyFrame"><div><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">The Merchandising Manager is responsible for leading, training, and developing a team of Merchandising Supervisors, as well as supporting achievement of territory sales goals through the development of on/off shelf distribution. Will ensure execution of point-of-sale and pricing activities of Keurig Dr Pepper brands like 7UP, Snapple, Core, Bai and other fan favorites to retail stores within territory.</span></div><div><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;"> </span></div><p style="margin: 0px;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;"><strong>Details</strong></span></p><ul><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif;">This position will be based out of our San Leandro, CA facility, supporting customer's stores in San Leandro, Petaluma and Castroville, CA.</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif;">Will directly manage a team of 5 direct reports: indirectly accountable for staff of up to 100 merchandisers</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif;">This position will be working 5 consecutive days; weekends as needed</span></li></ul><div><span style="font-family: arial,helvetica,sans-serif; font-size: 10pt;"><strong>Responsibilities</strong></span><ul><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Foster an environment that promotes personal development of Merchandising Supervisors and their Merchandisers</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Ensure Merchandising staffing is at Annual Operating Plan (AOP) staffing targets</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Manage labor costs and Case Per Hour (CPH) targets in-line with AOP targets</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Ensure, schematic compliance; manage day-to-day performance of teams to include all performance metrics</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Drive company-wide product education initiatives to ensure members of all teams are well-versed in our present and future product offerings</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif;">Monitor retail pricing off-shelf display to maintain correct staffing levels.</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif;">Utilize appropriate merchandising and management techniques to maximize the company s return on inventory investment and space in stores</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Develop and implement Merchandising strategies to enable Territory specific execution showcasing KDP brands</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Work with Grocery Managers, Account Management, Supervisors, Merchandisers, and Reset Specialists to strengthen market and vendor relationships</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif;">Oversee Merchandiser routing for sales and deliveries to be cost-effective and maintain a high level of customer service.</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Adjust merchandising service frequencies and days as needed to appropriately and timely meet customer and business needs</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Monitor sales activity and identify any losses, breakage or out of code issues</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Oversee / ensure safety compliance</span></li><li><span style="font-size: 10pt; font-family: arial, helvetica, sans-serif; color: black;">Ability to travel based on the needs of the business</span></li></ul></div></div>Requirements:<ul><li style="margin-left: 0in;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">High school diploma or general equivalency diploma (GED); a bachelor s degree in marketing, business management, or a related field is preferred.</span></li><li style="margin-left: 0in;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">3-5 years of relevant management/supervisory experience in retail management.</span></li><li style="margin-left: 0in;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">3-5 years of merchandising experience or relevant retail experience.</span></li><li style="margin-left: 0in;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Exceptional interpersonal and communication skills.</span></li><li style="margin-left: 0in;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Strong organizational and time management skills with a keen attention to detail and the ability to prioritize multiple projects and priorities.</span></li><li style="margin-left: 0in;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Ability to lift-up to 50 lbs repeatedly.</span></li><li style="margin-left: 0in;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Capability to push and pull up to 100 lbs repeatedly.</span></li><li style="margin-left: 0in;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Possession of a valid driver s license and access to a reliable vehicle.</span></li><li style="margin-left: 0in;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Valid auto insurance.</span></li></ul>Total Rewards:<ul><li><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">Salary Range: $81,100 - $125,000/ year.</span></li><li><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt; color: #000000;">Actual placement within the compensation range may vary depending on experience, skills, and other factors</span></li><li><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt; color: #000000;">Benefits, subject to election and eligibility: Medical, Dental, Vision, Disability, Paid Time Off (including</span><br /><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt; color: #000000;">paid parental leave, vacation, and sick time), 401k with company match, Tuition Reimbursement, and Mileage Reimbursement </span></li><li><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt; color: #000000;">Annual bonus based on performance and eligibility</span></li></ul>Company Overview & EEO Statement:<p style="margin: 0px; padding: 0px; color: windowtext;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;"><span style="margin: 0px; padding: 0px;" data-contrast="auto">Keurig Dr Pepper (NASDAQ: KDP) is a modern beverage company with a bold vision built to deliver growth and opportunity. We operate with a differentiated business model and world-class brand portfolio, powered by a talented and engaged team that is anchored in our values. We work with big, exciting beverage brands and the #1 single-serve coffee brewing system in North America at KDP, and we have fun doing it!</span><span style="margin: 0px; padding: 0px;" data-ccp-props="{"201341983":0,"335559739":0,"335559740":240}"> </span></span></p><p style="margin: 0px; padding: 0px; color: windowtext;"><span style="margin: 0px; padding: 0px; font-size: 10pt; font-family: arial, helvetica, sans-serif;" data-ccp-props="{"201341983":0,"335559739":0,"335559740":240}"> </span></p><p style="margin: 0px; padding: 0px; color: windowtext;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;"><span style="margin: 0px; padding: 0px; color: #000000;" data-contrast="none"><span style="margin: 0px; padding: 0px;" data-ccp-charstyle="normaltextrun" data-ccp-charstyle-defn="{"ObjectId":"df6be989-0e6b-460a-9416-#######ecd3e|12","ClassId":107#######,"Properties":[469775450,"normaltextrun",201340122,"1",134233614,"true",469778129,"normaltextrun",335572020,"1",469778324,"Default Paragraph Font"]}">Together, we have built a leading beverage company in North America offering hot and cold beverages together at </span><span style="margin: 0px; padding: 0px; border-bottom: 1px solid transparent;" data-ccp-charstyle="normaltextrun">scale</span><span style="margin: 0px; padding: 0px;" data-ccp-charstyle="normaltextrun">. </span></span><span style="margin: 0px; padding: 0px;" data-contrast="auto">Whatever your area of expertise, at KDP you can be a part of a team that s proud of its brands, partnerships, innovation, and growth. Will you join us?</span><span style="margin: 0px; padding: 0px;" data-ccp-props="{"201341983":0,"335559739":0,"335559740":240}"> </span></span></p><p style="margin: 0px; padding: 0px; color: windowtext;"><span style="margin: 0px; padding: 0px; font-size: 10pt; font-family: arial, helvetica, sans-serif;" data-ccp-props="{"201341983":0,"335559739":0,"335559740":240}"> </span></p><p style="margin: 0px; padding: 0px; color: windowtext;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;"><span style="margin: 0px; padding: 0px;" data-contrast="auto">We strive to be an </span><span style="margin: 0px; padding: 0px; color: #0563c1;" data-contrast="none"><span style="margin: 0px; padding: 0px;" data-ccp-charstyle="Hyperlink">employer of choice</span></span><span style="margin: 0px; padding: 0px;" data-contrast="auto">, providing a culture and opportunities that empower our team of ~28,000 employees to grow and develop. We offer robust benefits to support your health and wellness as well as your personal and financial well-being. We also provide employee programs designed to enhance your professional growth and development, while ensuring you feel valued, inspired and appreciated at work.</span><span style="margin: 0px; padding: 0px;" data-ccp-props="{"201341983":0,"335559739":0,"335559740":240}"> </span></span></p><p style="margin: 0px; padding: 0px; color: windowtext;"><span style="margin: 0px; padding: 0px; font-size: 10pt; font-family: arial, helvetica, sans-serif;" data-ccp-props="{"134233117":false,"134233118":false,"201341983":0,"335559738":0,"335559739":0,"335559740":240}"> </span></p><p style="margin: 0px; padding: 0px; color: windowtext;"><span style="font-family: arial, helvetica, sans-serif; font-size: 10pt;"><span style="margin: 0px; padding: 0px;" data-contrast="auto">Keurig Dr Pepper is an equal opportunity employer and affirmatively seeks diversity in its workforce. 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'title' => 'Experienced Plant Operator',
'description' => 'Chevron is accepting online applications for the position of Experienced Plant Operator located at Richmond Refinery, CA.<p></p><p></p><p><span>The successful candidate will operate and monitor company plants and facilities, typically Upstream facilities after primary separation and processing (such as gas and co-gen plants) and Downstream and chemical refineries and plants. Process variables, troubleshoots and performs interventions to maintain operating performance. </span></p><p></p><p><b><span>Responsibilities for this position may include but are not limited to:</span></b></p><ul><li><p>Operation of process units utilizing a wide range of control systems and equipment that includes tanks, mixers, heat exchangers, pumps, furnaces, and vacuum systems</p></li><li><p>Operation of manual and automatic valves, meters, pumps, and transfer systems that move product between tanks and process units</p></li><li><p>Comprehensive understanding of refinery policies and procedures and Process and Personal Safety.</p></li><li><p>Housekeeping to maintain a clean work environment and clean equipment such as filters, tanks, exchangers, and other equipment</p></li><li><p>This position requires driving on a routine basis.</p></li><li><p>Demonstrate ability to be a problem solver. Able to grasp complex issues and apply good problem-solving skills to develop <span><span>recommendations/solution</span></span></p></li><li><p>Able to remove roadblocks and consider alternative approaches to arrive at workable solutions.</p></li><li><p>Look for opportunities to increase efficiency and reduce costs</p></li><li><p>Build rapport and establish positive working relationships both internally and externally with Chevron. Efficiently and effectively takes actions to meet customer needs. Responds and follows up on requests quickly and efficiently. Uses feedback to monitor and address customer concerns.</p></li><li><p>Work closely within a group and with other departments to set priorities, coordinate, and follow up on business objectives.</p></li></ul><p></p><p><b><span>Required Qualifications:</span></b></p><ul><li><p>Previous Chevron operator experience</p></li><li><p>High School Diploma or Equivalent</p></li><li><p>Must have a minimum of three (3) years of work experience either as a Process Operator in an oil <span><span>refinery/petrochemical</span></span> plant or as a Nuclear Plant Operator.</p></li><li><p>Valid Driver's License. The job necessitates driving on a routine basis</p></li><li><p>Must be able to work a rotating 12-hour shift, overtime as required, and on-call</p></li><li><p>Ability to wear Personal Protective Equipment (PPE) including full-body coveralls, protective footwear, hard hats, hearing protection, eye protection, full-face respirators, and/or self-contained breathing apparatus</p></li><li><p>This is a Safety Sensitive Position. Candidates must demonstrate personal commitment to Incident and Injury Operations with a proven track record in Safety and Reliability</p></li><li><p>Must obtain a TWIC card within 6 months of employment</p></li><li><p>Must be able to work at heights with appropriate fall protection, climb, crawl, and work in confined spaces.</p></li><li><p>Must pass online pre-employment testing process*</p></li></ul><p></p><p><b><span>Preferred Qualifications:</span></b></p><ul><li><p><span><span>Associate's/Technical</span></span> Degree from a Process Technology Program</p></li><li><p>Regional Occupational Program (Process Plant Operator or Industrial Maintenance Mechanic) certificate completed within the last 2 years</p></li><li><p>Demonstrates knowledge of the assigned processing unit and has the ability to relate it to others</p></li><li><p>Demonstrates ability to be a problem solver</p></li><li><p>Able to grasp complex issues and apply good problem-solving skills to develop <span><span>recommendations/solutions</span></span></p></li><li><p>Able to remove roadblocks and consider alternative approaches to arrive at workable solutions</p></li><li><p>Look for opportunities to increase efficiency and reduce costs</p></li><li><p>Able to build rapport and establish positive working relationships both internally and externally with Chevron</p></li><li><p>Responds and follow up on requests quickly and efficiently</p></li><li><p>Uses feedback to monitor and address customer concerns</p></li><li><p>Ability to work closely within a group and with other departments to set priorities, coordinate, and follow up on business objectives</p></li><li><p>Ability to effectively utilize computer tools</p></li><li><p>Must be able to work independently, take initiative, and act on opportunities</p></li><li><p>Ability to plan and organize own work</p></li><li><p>Ability to multi-task with changing priorities and assignments.</p></li></ul><p></p><p><b><span>Relocation Options:</span></b></p><p>Relocation<b><span> will not be </span></b>considered.</p><p><b><span>International Considerations:</span></b></p><p>Expatriate assignments<b><span> will not be </span></b>considered.</p><p></p><p>As part of the application process, you will be required to take an assessment that measures aptitude and work styles. We recommend you allow approx. 45 minutes to complete the assessment in one sitting. If you need to exit, your progress will be saved.</p><p></p><p>You will be immediately directed to the testing portal upon submittal of your application, at which point you will have 72 hours to complete the online <span><span>assessment. </span></span></p><p></p><p>Once complete, your assessment score will be valid for 180 days. Should you re-apply for another Job Requisition within this timeframe that includes the <b><span>Operations Assessment</span></b> you will be required to complete the application process and then click on the assessment link. This will resubmit your previous results.</p><p></p><ul><li><p><span>The compensation and reference to benefits for this role is listed on this posting in compliance with applicable law. Please note that the compensation and benefits listed below are only applicable for U.S. payroll offers.</span></p></li><li><p><span>The anticipated hourly wage for this position is </span><span>$50.82</span><span>. The selected candidate s compensation will be determined based on their skills, experience, and qualifications.</span></p></li><li><p><span>Chevron offers competitive compensation and benefits programs which includes, but is not limited to, variable pay, health care coverage, retirement plan, protection coverage, time off and leave programs, training and development opportunities and a range of allowances connected to specific work situations. Details are available at </span><span></span><span>.</span></p></li></ul><p></p><p></p><p>Regulatory Disclosure for US Positions:</p><p></p><p><span>Chevron is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, sex (including pregnancy), sexual orientation, gender identity, gender expression, national origin or ancestry, age, mental or physical disability, medical condition, reproductive health decision-making, military or veteran status, political preference, marital status, citizenship, genetic information or other characteristics protected by applicable law.</span></p><p></p><p>We are committed to providing reasonable accommodations for qualified individuals with disabilities. If you need assistance or an accommodation, please email us at ...@chevron.com.</p><p></p><p>Chevron participates in E-Verify in certain locations as required by law.</p>',
'post_date' => '2024-04-17T12:07:19Z'
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'title' => 'Catering & Special Events Chef Steward (Food & Beverage Area Supervisor)',
'description' => '<p><h4><strong>STARTING AT $20.50/HOUR!</strong></h4><p><strong>Job Duties:</strong></p><ul><li><p> Reports to Executive Chef and/or Executive Sous Chef.</p><p> Assumes complete leadership of the kitchen and its staff in the absence of the Executive Chef or Executive Sous Chef</p><p> Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.</p><p> Supervises: Prep, production, cleaning, organizing and on the job training</p><p> Report recommendations for maintenance, repair and upkeep of the kitchen and its equipment.</p><p> Helps plan sustainability procedures in the kitchen.</p><p> Assists in food procurement, delivery, storage and issuing of food items.</p><p> Expedites food orders during peak service hours.</p><p> Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.</p><p> Understands and consistently follows proper sanitation practices including those for personal hygiene.</p><p> Comply with all Six Flags Discovery Kingdom policies and procedures</p><p> Assist Guests in a friendly and courteous manner</p><p> Operate in a safe manner</p><p> Willfully perform duties in any department at Six Flags Discovery Kingdom when necessary</p><p> Be an active team member</p><p> Maintain a clean and safe environment for guests and team members</p><p> Follow all delegated tasks assigned</p><p> Perform other incidental and related duties as required and assigned</p><p> Asset protection and inventory control</p><p> Responsible for quality assurance at all times</p><p> Coordinating scheduled breaks day to day</p><p> Accountable for Labor Violations</p><p> Daily Temperature Logs for multiple food units</p></li></ul><p><strong>Minimum Requirements:</strong></p><ul><li><p> Must Be 21 or older</p><p> Must be reliable and punctual</p><p> Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, reach.</p><p> Must be able to lift, push or pull up to 90 LBs</p><p> Able to perform continuous, repetitive motions.</p><p> Work in hot, humid and noisy environment. For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language</p><p> Ability to actively communicate with large groups of Guests</p><p> Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines</p><p> Available to work evenings, nights, weekends, and holidays</p><p> Must pass a background screening</p><p> Must have 5 or more years experience in a leadership position.</p><p> Must have 5 or more years experience in a prep or cook position in industrial food and beverage.</p><p> Must have strong verbal and written skills</p><p> Solid organizational skills</p><p> Must be able to work indoors with artificial lighting and outdoors in all weather conditions</p><p> Must be Serve Safe certified or have a current food handlers card.</p><p> A general knowledge of industrial kitchen equipment</p><p> Skilled in handling emergency situations and resolving promptly</p><p> Must be flexible and adaptable to changing situations.</p><p> Must be compassionate and work with tact and ethical awareness.</p><p> Must demonstrate good interpersonal skills</p><strong>Working Conditions:</strong></li></ul><p>Work is performed primarily outdoors in all weather conditions. Lighting is both natural and artificial. Equipment used includes radios, tablets, cleaning tools. Physical demands include standing, walking, bending, working with ovens, grills, and other kitchen equipment. Days and hours will vary and will include weekends, evenings and holidays.</p><p>Position will require close contact with Park Guests. Certain duties cannot be performed by individuals under the 18 and 15 years old.</p><p>Six Flags is committed to maintaining employee and guest safety at all times. Employees are required to conduct daily health screenings, and follow strict sanitization and cleanliness protocols.</p><p></p><p>If you are able to answer YES to all of the following questions, please continue the application process by clicking Apply</p><ol><li>Can you provide legal documentation establishing your identity and eligibility to be legally employed in the United States?</li><li>Are you able to perform the essential functions of the job for which you are applying with or without reasonable accommodation?</li><li>Within the last 90 days, can you state that you have not used illegal or social drugs (excluding marijuana), such as MDMA (Molly), cocaine and crystal methamphetamine?</li><li>I am willing to agree that future text messages relating to Six Flags, Inc., including company news, job posting application status updates, and other information, may be sent on behalf of Six Flags, Inc. to the cell phone number I provide.</li></ol><ul></ul><p></p></p>',
'post_date' => '2024-04-15T07:24:06Z'
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<p><strong>Requirements</strong></p>
<p><strong>Experience & Qualifications</strong></p>
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<li>Must have held a comparable position at a comparable company for at least 1 year</li>
<li>Must have at least 3+ years experience in full-service catering</li>
<li>Must have at least 2+ years experience in fine dining restaurants</li>
<li>Must have at least 2+ years experience in leadership and management</li>
<li>Must possess current CA food handler's certification</li>
<li>Must be able to lift at least 50 lb, and must be able to work long shifts (8-12 hours) on one's feet</li>
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<p> </p>
<p><strong>Culinary Skills </strong></p>
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<li>Has advanced knife skills</li>
<li>Can ensure proper cookery on proteins and vegetables, utilizing a range of techniques</li>
<li>Able to identify creative solutions and work-arounds for any given heating/cooking scenario. Able to adapt and innovate if typical method/equipment not available</li>
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<li>Experience in fine dining restaurants (Michelin Star, SF Chronicle Three Star, or comparable)</li>
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<li>Knows fire safety requirements (difference between extinguishers and their purposes).</li>
<li>Fire equipment set-up and breakdown knowledge (hot boxes, cassettes, chaffers, steamer baskets).</li>
<li>Demonstration of electrical knowledge: Amperage requirements, power strip specifications, electrical cords, gaff tape, and who to ask if uncertain</li>
<li>Knows how to dispose of sterno and how to handle before disposal</li>
<li>Can set up/break down stations with minimal or no supervision: tables, risers, floor mats, linens, station mis, electrical/flame equipment, sanitation kits</li>
<li>Can set up/break down plating line with minimal or no supervision: tables, risers, linens, chaffers, hot boxes, plates, heat lamps, etc</li>
<li>Can lead action stations or event sections (HD kitchen, etc) without supervision: follow timelines, delegate tasks, understand event flow, be up on time, communicate effectively with HC when issues arise, ensure quality and portion control</li>
<li>Confident working on a plating line</li>
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<strong>Work Ethic & Attitude</strong></div>
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<li>Understands and demonstrates constant respect for onsite hierarchy </li>
<li>Takes direction from leads in a positive manner and applies that direction</li>
<li>Asks relevant questions and demonstrates a curiousity to learn</li>
<li>Embodies adaptabliity when event changes occur</li>
<li>Extremely hospitality-minded and exhibits impeccable commitment to service. Positive, outgoing, and eager to provide guests with a great interpersonal experience as well as a culinary one.</li>
<li>Embodies a constant sense of urgency and adaptability regarding fluctuating timelines</li>
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<li>Leads by example. Able to delegate, but willing to jump in wherever needed</li>
<li>Leads by teaching, modeling, and inspiring, rather than demanding</li>
<li>Remains calm and speaks to peers and supervisees respectfully, even in busy moments or stressful situations</li>
<li>Understands how to manage different people differently</li>
<li>Inspires excellence in others</li>
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Requirements
Experience & Qualifications
Must have held a comparable position at a comparable company for at least 1 year
Must have at least 3+ years experience in full-service catering
Must have at least 2+ years experience in fine dining restaurants
Must have at least 2+ years experience in leadership and management
Must possess current CA food handler\'s certification
Must be able to lift at least 50 lb, and must be able to work long shifts (8-12 hours) on one\'s feet
Culinary Skills
Has advanced knife skills
Can ensure proper cookery on proteins and vegetables, utilizing a range of techniques
Able to identify creative solutions and work-arounds for any given heating/cooking scenario. Able to adapt and innovate if typical method/equipment not available
Confident cooking to temp in a hot box
Experience in fine dining restaurants (Michelin Star, SF Chronicle Three Star, or comparable)
Onsite Logistical Skills
Knows fire safety requirements (difference between extinguishers and their purposes).
Fire equipment set-up and breakdown knowledge (hot boxes, cassettes, chaffers, steamer baskets).
Demonstration of electrical knowledge: Amperage requirements, power strip specifications, electrical cords, gaff tape, and who to ask if uncertain
Knows how to dispose of sterno and how to handle before disposal
Can set up/break down stations with minimal or no supervision: tables, risers, floor mats, linens, station mis, electrical/flame equipment, sanitation kits
Can set up/break down plating line with minimal or no supervision: tables, risers, linens, chaffers, hot boxes, plates, heat lamps, etc
Can lead action stations or event sections (HD kitchen, etc) without supervision: follow timelines, delegate tasks, understand event flow, be up on time, communicate effectively with HC when issues arise, ensure quality and portion control
Confident working on a plating line
Work Ethic & Attitude
Understands and demonstrates constant respect for onsite hierarchy
Takes direction from leads in a positive manner and applies that direction
Asks relevant questions and demonstrates a curiousity to learn
Embodies adaptabliity when event changes occur
Extremely hospitality-minded and exhibits impeccable commitment to service. Positive, outgoing, and eager to provide guests with a great interpersonal experience as well as a culinary one.
Embodies a constant sense of urgency and adaptability regarding fluctuating timelines
Leadership Ability
Leads by example. Able to delegate, but willing to jump in wherever needed
Leads by teaching, modeling, and inspiring, rather than demanding
Remains calm and speaks to peers and supervisees respectfully, even in busy moments or stressful situations
Understands how to manage different people differently
Inspires excellence in others
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<li>Must have at least 3+ years experience in full-service catering</li>
<li>Must have at least 2+ years experience in fine dining restaurants</li>
<li>Must have at least 2+ years experience in leadership and management</li>
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<li>Can ensure proper cookery on proteins and vegetables, utilizing a range of techniques</li>
<li>Able to identify creative solutions and work-arounds for any given heating/cooking scenario. Able to adapt and innovate if typical method/equipment not available</li>
<li>Confident cooking to temp in a hot box</li>
<li>Experience in fine dining restaurants (Michelin Star, SF Chronicle Three Star, or comparable)</li>
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<li>Knows fire safety requirements (difference between extinguishers and their purposes).</li>
<li>Fire equipment set-up and breakdown knowledge (hot boxes, cassettes, chaffers, steamer baskets).</li>
<li>Demonstration of electrical knowledge: Amperage requirements, power strip specifications, electrical cords, gaff tape, and who to ask if uncertain</li>
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<li>Can set up/break down stations with minimal or no supervision: tables, risers, floor mats, linens, station mis, electrical/flame equipment, sanitation kits</li>
<li>Can set up/break down plating line with minimal or no supervision: tables, risers, linens, chaffers, hot boxes, plates, heat lamps, etc</li>
<li>Can lead action stations or event sections (HD kitchen, etc) without supervision: follow timelines, delegate tasks, understand event flow, be up on time, communicate effectively with HC when issues arise, ensure quality and portion control</li>
<li>Confident working on a plating line</li>
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<li>Takes direction from leads in a positive manner and applies that direction</li>
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<li>Embodies adaptabliity when event changes occur</li>
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<li>Embodies a constant sense of urgency and adaptability regarding fluctuating timelines</li>
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<li>Understands how to manage different people differently</li>
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<h1>Event Sous Chef Positions at Foxtail Catering</h1>
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Foxtail Catering </p>
<div class="date-location">Aug 06, 2019 - Potrero Hill</div>
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<p>Foxtail Catering & Events is a cutting-edge catering and event planning company seeking to produce some of the best food, and best event experiences, in the Bay Area. We are looking for chefs to join our roster as Assistant Head Chefs, helping to lead a wide variety of events. The most important qualification for Assistant Head Chefs is that you <strong>must</strong> have held a comparable position at a comparable company. That means a leadership position, focused on onsite execution, at a catering company that does work of similar scale, caliber, and volume. We love working with restaurant chefs who come from a fine dining background, and we love taking on folks who are new to food or catering altogether, but this position specifically requires a high level of experience, along with an openness to learning how we do things. Please check out our website at <a href="http://foxtailcatering.com/" target="_blank" rel="noopener noreferrer">foxtailcatering.com</a>, and please review the requirements below. If you feel you would be a good fit, <strong>please email <a href="mailto:matt@foxtailcatering.com" target="_blank" rel="noopener noreferrer">matt@foxtailcatering.com</a>. </strong>If you are interested in other onsite event work, but don't meet the qualifications for an Assistant Head Chef, please apply for BOH or FOH positions online at TFSHiring.com. </p>
<div class="gmail-yj6qo gmail-ajU">
<div id="gmail-:4dq" class="gmail-ajR" tabindex="0"><img class="gmail-ajT" src="https://ssl.gstatic.com/ui/v1/icons/mail/images/cleardot.gif" /></div>
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<p><strong>Requirements</strong></p>
<p><strong>Experience & Qualifications</strong></p>
<p> </p>
<ul>
<li>Must have held a comparable position at a comparable company for at least 1 year</li>
<li>Must have at least 3+ years experience in full-service catering</li>
<li>Must have at least 2+ years experience in fine dining restaurants</li>
<li>Must have at least 2+ years experience in leadership and management</li>
<li>Must possess current CA food handler's certification</li>
<li>Must be able to lift at least 50 lb, and must be able to work long shifts (8-12 hours) on one's feet</li>
</ul>
<p> </p>
<p><strong>Culinary Skills </strong></p>
<ul>
<li>Has advanced knife skills</li>
<li>Can ensure proper cookery on proteins and vegetables, utilizing a range of techniques</li>
<li>Able to identify creative solutions and work-arounds for any given heating/cooking scenario. Able to adapt and innovate if typical method/equipment not available</li>
<li>Confident cooking to temp in a hot box</li>
<li>Experience in fine dining restaurants (Michelin Star, SF Chronicle Three Star, or comparable)</li>
</ul>
<div>Onsite Logistical Skills </div>
<div>
<ul>
<li>Knows fire safety requirements (difference between extinguishers and their purposes).</li>
<li>Fire equipment set-up and breakdown knowledge (hot boxes, cassettes, chaffers, steamer baskets).</li>
<li>Demonstration of electrical knowledge: Amperage requirements, power strip specifications, electrical cords, gaff tape, and who to ask if uncertain</li>
<li>Knows how to dispose of sterno and how to handle before disposal</li>
<li>Can set up/break down stations with minimal or no supervision: tables, risers, floor mats, linens, station mis, electrical/flame equipment, sanitation kits</li>
<li>Can set up/break down plating line with minimal or no supervision: tables, risers, linens, chaffers, hot boxes, plates, heat lamps, etc</li>
<li>Can lead action stations or event sections (HD kitchen, etc) without supervision: follow timelines, delegate tasks, understand event flow, be up on time, communicate effectively with HC when issues arise, ensure quality and portion control</li>
<li>Confident working on a plating line</li>
</ul>
<strong>Work Ethic & Attitude</strong></div>
<div>
<ul>
<li>Understands and demonstrates constant respect for onsite hierarchy </li>
<li>Takes direction from leads in a positive manner and applies that direction</li>
<li>Asks relevant questions and demonstrates a curiousity to learn</li>
<li>Embodies adaptabliity when event changes occur</li>
<li>Extremely hospitality-minded and exhibits impeccable commitment to service. Positive, outgoing, and eager to provide guests with a great interpersonal experience as well as a culinary one.</li>
<li>Embodies a constant sense of urgency and adaptability regarding fluctuating timelines</li>
</ul>
<strong>Leadership Ability</strong><br />
<div>
<ul>
<li>Leads by example. Able to delegate, but willing to jump in wherever needed</li>
<li>Leads by teaching, modeling, and inspiring, rather than demanding</li>
<li>Remains calm and speaks to peers and supervisees respectfully, even in busy moments or stressful situations</li>
<li>Understands how to manage different people differently</li>
<li>Inspires excellence in others</li>
</ul>
<div> </div>
</div>
</div>
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