Lend a hand as a shopper - Instacart (Brooklyn)

**PLEASE ONLY APPLY IF YOU ARE INTERESTED IN THE FOLLOWING POSITION** The World Famous Grizzly Rose in Denver, Colorado is currently seeking qualified applicants to join our team. Come be a part of Denver's BEST live country music venue! The Grizzly Rose has been open since 1989 and continues to grow. Open 5 nights a week with live music every night...this is THE place to be and work! Positions Available immediately in the following area: *CUSTOMER SERVICE* The basic responsibilities of this position include, but are not limited to; customer support, customer intake (scanning tickets, accepting payments, checking identification requirements) monitoring, cleaning, upkeep of our establishment and other duties as requested. Support environments include normal business nights, concerts, and private events. Our hours usually center around a minimum of 4 nights per week (Thursday through Sunday). • Must be available Thursday - Sunday NIGHTS (We open at 6pm and close at 2am) • (other days and times may be requested periodically) • Must have reliable transportation • Must be able to be on feet (walking & standing) for extended periods of time • Must be able to always demonstrate exceptional customer service • Cash Handling experience a plus • ID Experience a Plus ***WE ARE NOT ACCEPTING APPLICATIONS FOR BARTENDERS OR SERVERS*** *Please send RESUME, along with INTRODUCTION EMAIL and let us know why you would be a good fit for The Grizzly Rose. As a valued team member of The Grizzly Rose you have the potential to take advantage of benefits such as: • Health Insurance • 401K with employer contribution • Profit Sharing

*Title* Customer support/ Translation - MANDARIN / CANTONESE & ENGLISH *Experience range* 0 – 5 years (we can consider a mix of fresher’s/experienced translators/CS candidates) -Open for SPM/Diploma holders *Shifts* Permanent night shift, shift allowances provided *Work location* Cyberjaya *Language proficiency* Mandarin/Cantonese & Good English (B2/C1) - Tests to be taken - Mandatory *Working days* Monday to Friday - regular Saturday & Sunday Off *Working hours* 9 PM to 6 AM/ 10 PM to 7 AM *Salary range* • Basic salary: *RM 4000 – 5000* • Transportation allowance: *RM 500* per month (pro-rated) based on the number of working days travelled • Night shift allowance: *RM 25 per night* *22 working days = RM 550 • Total all-inclusive salary: *5000 – 6000+* *Note : RM 1000 joining bonus for all the candidates. This will be effective immediately.* *MEDICAL Benefits*  In / Out patient benefits shall be provided for self, spouse & children (if any)

We are in search of a cook / kitchen manager for our child care center. Preferably someone who has experience working as a cook in a school setting. Need experience cooking in bulk and has a servsafe certification. Pay depends on experience, starting is $20 / hr to $23 / hr. Great benefits.

Job Details -Responsible for fry station and some sauté items -Setting up and stocking stations with all necessary supplies -Preparing food for service (e.g., chopping vegetables, portioning ingredients for service, etc.) -Cooking menu items in cooperation with the Chef/Sous Chef -Ensuring food comes out simultaneously and in a timely fashion -Reporting to Chef/Sous Chef and following instructions -Cleaning line and taking care of leftovers -Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations -Maintaining a positive and professional approach with co-workers and customers -Complying with all training, certifications requirements -Complying with and enforcing Basant’s policies and standards -Additional tasks as needed and assigned by Chef/Sous Chef

Culinary Agents is working with the team at Copeland's Bar & Grill to connect them with talented hospitality professionals. Copeland's Bar & Grill - Now Hiring: Front of House Manager Click here to learn more & apply today! Title: Bar & Service Manager Compensation: $25/hour + tips (when bartending) + quarterly performance bonus (targeting $60k/year total) Schedule: Full-time, flexible evenings and weekends required About Us Copeland’s Bar & Grill is a cornerstone in downtown Manteno — a high-energy bar & grill with live music, BBQ and pizza programs, craft cocktails, and strong ties to our local community. We host everything from busy weekends to private events and Main Street festivals. We are looking for a hands-on Bar & Service Manager who thrives in a fast-paced environment, can lead by example, and is eager to grow with us. Responsibilities Lead from the floor: Split time between bartending and supervising service staff to ensure smooth, profitable shifts. Team development: Train, coach, and motivate FOH staff (servers, bartenders, hosts). Guest experience: Ensure friendly, consistent service; handle escalations with professionalism. Operational oversight: Scheduling, inventory, cash handling, daily reports. Events & promotions: Work with ownership on special nights, live music events, and community initiatives. Cost control & profitability: Manage labor, monitor sales, support upselling and bar profitability. Collaboration: Work directly with ownership and the kitchen team to align goals. Qualifications 2+ years management or lead bartender experience in a busy restaurant/bar. Strong knowledge of bar operations (cocktails, beer, POS, compliance). Ability to manage 10–15 staff members during peak shifts. Track record of improving sales, reducing labor costs, or enhancing guest satisfaction. Excellent communication, conflict resolution, and multitasking skills. ServSafe/Illinois BASSET certification preferred (or willingness to obtain). Why Work With Us? Competitive hybrid pay structure (manager hourly + tips + quarterly bonus). Ownership that invests in people and innovation. Growing business with room for leadership impact. A tight-knit, local community where your work makes a visible difference. Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.

INTERESTED CANDIDATES MUST APPLY VIA EDJOIN AT THE FOLLOWING LINK: https://www.edjoin.org/Home/JobPosting/2132634 RECRUITMENT CLOSES THURSDAY 9/18/2025 3:00 PM PST SALARY INFO $67,064 to $113,070 per year (2025-26 salary) depending on degrees and experience plus benefits up to $979.27 per month for single health coverage, $1,604.27 for 2-party, $1,754.27 family (incl. medical, dental, life, vision and TSA options) We are looking for a dynamic individual to grow a culinary arts program at El Centro Jr./Sr. High School, located within the Sacramento County Youth Detention Facility at the B.T. Collins Juvenile Justice Center. The person we are looking for must have: - A passion for working with youth experiencing challenges to their academic and social success. - A strong background in the hospitality and food service industry with experience working in the culinary field. - The ability and vision to implement a strong culinary arts program including the development of partnerships with local area restaurants and venues to provide apprenticeship or paid on-the-job training opportunities for eligible students upon release from the detention facility. For more information on SCOE schools and student programs, please see the following link: https://ccr.scoe.net/programs/schools-and-student-programs DEFINITION Responsible for the development, implementation, management and instruction to students of Culinary Arts including hot/cold food preparation, a la carte foods, meat cuts and cooking procedures, buffet foods and garnishes, and catering. The instructor will be responsible for developing student skills, knowledge, and attitudes commensurate to the goals of the program and effectively using materials and equipment to meet goals. DIRECTLY RESPONSIBLE TO Appropriate Administrator SUPERVISION OVER None DUTIES AND RESPONSIBILITIES (Any one position may not include all of the listed duties, nor do all of the listed examples include all tasks which may be found in positions within this classification.) Utilizes a variety of effective and professional teaching techniques and methods which assist students in attaining the performance objectives of the course; annually prepares and submits a course of study including program objectives, student performance objectives, and daily lesson plans; annually prepares and submits a program budget and be responsible for making requests for materials and supplies not to exceed the amount and types of expenditures set forth in the program's approved budget; develops appropriate student performance objectives to be achieved while enrolled in this course; develops appropriate “in the community” training sites for students including a contractual agreement between the community agency and the ROP and a statement of the student performance objectives to be achieved while at the training site; provides immediate supervision to all students while they are at community training sites; at the completion or termination of a student's training, submits a report of the total number of hours of training the student received and the related skills achieved; assists in student placement activities; accurately and punctually submits to the director all forms and information needed for attendance accounting and grade reporting; establishes an advisory committee which will include representatives from related business, industry, unions, professional organizations and other public and/or private agencies providing the same or related training, and holds a minimum of one meeting during each school year; attends staff meetings and such other meetings as required by the director; performs other related duties as requested by the director. MINIMUM QUALIFICATIONS Education, Training, and Experience Possess or qualify for a California Designated Subject Career Technical or Vocational Education Teaching Credential authorizing instruction in food and beverage production and preparation; appropriate certification for teaching English Language Learners required. Experience working with at-risk and/or special needs students with emotional challenges is desirable. To qualify for a career technical credential, the minimum requirement is three years of full-time, paid or non-paid, work experience directly related to each subject to be named on the credential. Forty-eight semester units of post-secondary vocational training related to the industry sector named on the credential and verified by official transcript may be substituted for a maximum of two of the three years of required work experience. Possession of an advanced industry certificate related to the industry sector to be listed on the credential or one year of full-time general education teaching experience in preschool or grades K-12 may be used to meet up to one year of the experience requirement. At least one year of the required work experience shall be within the last five years, or two years within the last ten years, immediately preceding the issuance of the preliminary credential. Knowledge of: Effective instructional methods and techniques to use when teaching; sources of instructional material and information concerning food service occupations; specific skills and knowledge necessary for achieving personal success in food services occupations including food preparation, a la carte foods, meat cuts and cooking procedures, buffet foods and garnishes, and catering. Skill and Ability to: Follow instructions and work independently without constant supervision; develop program goals and student performance objectives; analyze and evaluate student competencies utilizing instructional techniques and methods to assist each student in reaching course objectives; gain and maintain the respect and cooperation of students; analyze instructional situations and develop an effective course of action to achieve maximum learning by the student(s); speak and write effectively; work effectively with public and private agencies in developing training sites and training site plans; ability and skill to supervise students in community classroom; operate audio-visual and other instructional equipment; and develop and manage a program budget.