COMPANY DRIVERS: $0.65/MI + NEW TRUCKS | OWNER OPS: $0 DOWN, TOP PAY (Atlanta)

Join the Southern Marin Arsenal Baseball Program as a Baseball Coach, where you’ll have the opportunity to share your passion for baseball and positively impact the lives of young athletes. This role involves coaching, mentoring, and inspiring players at the 13u/14u age level. Responsibilities • Conduct (2) practices per week and develop players' skills and strategies. • Provide performance feedback. • Evaluate players through various methods. • Promote teamwork, sportsmanship, and a positive learning environment • Ensure the safety of all players during training sessions and games • Communicate with parents/guardians regarding player progress and team updates • Have a strong passion for baseball and youth development. Qualifications • Previous coaching experience. • College playing experience preferred. • In-depth knowledge of baseball. • Strong leadership, communication, and interpersonal skills. • Ability to work evenings, weekends, and travel. • CPR and First Aid certification preferred. Stipend $35/hr. - $50/hr. DOE

About the Role: Sunset Hospitality Group is seeking an Executive General Manager to provide key leadership for our Capitola restaurants: Margaritaville and Pete’s. This role will oversee operations across both restaurants, improving systems and performance while inspiring excellence in our teams. The Executive GM will bring energy, accountability, and mentorship to our leadership group—ensuring consistency, strong financial results, and memorable guest experiences across locations. This is a hands-on role for a seasoned operator who can lead by example, keep a sharp eye on numbers, and elevate team performance through clear coaching and strong systems. About the Company: Located in Capitola Village, Margaritaville has been a community staple for over a decade, while our newest concept, Pete’s, focuses on creative, classically made cocktails paired with a welcoming, elevated atmosphere. Together, these restaurants showcase our passion for hospitality, teamwork, and memorable guest experiences. We are looking for a dynamic leader who thrives in high-volume restaurants, loves building and inspiring teams, and is motivated to bring consistency and excellence to two unique yet complementary brands. Ideal Candidate: This position offers an opportunity to make an immediate impact. The ideal candidate has at least 3+ years of high-volume restaurant leadership experience, is energized by developing people, and thrives on improving systems that drive results. They are a natural mentor, a strong communicator, and someone who finds purpose in both the financial health of the business and the culture of the team. Responsibilities: -Provide day-to-day leadership of Margaritaville and Pete’s operations -Partner with management teams to execute consistent systems across both locations -Drive weekly and monthly performance markers, holding departments accountable -Manage Prime Cost, COGS, and labor with a focus on profitability and efficiency -Mentor and coach managers, with emphasis on leadership development and accountability -Collaborate with Executive Chef, Bar Team, and FOH leadership to deliver seamless operations and high-quality guest experiences -Maintain high morale and positive culture by modeling professionalism, consistency, and energy -Strengthen FOH training systems and service standards to ensure consistent, elevated hospitality -Provide constructive feedback to underperforming employees with clear pathways for success -Ensure both properties are well-maintained, compliant with health and safety regulations, and uphold Sunset Hospitality Group standards -Report directly to ownership with regular updates on operations, performance, and team development Desired Skills & Experience: -Bachelor’s Degree in Hospitality Management or equivalent experience preferred -5+ years of senior leadership experience in high-volume or multi-unit hospitality management -Demonstrated ability to lead large teams with professionalism, accountability, and positivity -Excellent communication skills, both written and verbal -Experienced with Toast POS and OpenTable -Financial acumen with proven results in labor management, cost control, and driving profitability -Knowledge of Californian and international wines, beer, and craft cocktails a plus -High level of energy, organization, and attention to detail -Food Safety Manager and RBS certification required -Proficient with MS Office and comfortable with data-driven decision-making Why Join Us: This is a unique opportunity to lead two flagship Capitola restaurants, shape the future of our hospitality group, and mentor our restaurant leaders. If you thrive in a fast-paced environment, are motivated by both numbers and people, and want to make a lasting impact, we’d love to hear from you!

grizzly island road, Suisun compensation: $4,500-$5,000 DOE employment type: Seasonal, Contract, part-time experience level: mid level job title: Seasonal Experienced Cook Location: Grizzly Island, Suisun Compensation $4,500-$5000 per month Please send resume or summary of experience We’re looking for a talented and highly organized chef or cook to join our team for the 2025–2026 season. In this role, you’ll craft exceptional, high-quality meals that delight our members and guests. Key Responsibilities: • Menu development and planning • Prepare breakfast, lunch, and dinner for club members and guests • Ensure food quality and consistency, with attention to presentation and quality ingredients. • Maintain a clean, organized kitchen and comply with all food safety and sanitation guidelines • Flexibility to adapt to changing schedules, especially during busy weekends. Flexibility and adaptability to different cooking needs (quick meals, dinners, group events). A positive attitude, excellent communication skills, and the ability to interact with guests in a friendly manner. Weekly work schedule will be: • Mid Oct 2025 to First weekend in February 2026 • Tuesday – Dinner • Wednesday – early breakfast • Friday – Dinner • Saturday – early breakfast, lunch and dinner • Sunday – early breakfast and lunch Requirements: • Ability to work evenings, weekends, and holidays as needed during the season. • Must have reliable transportation. • Must pass drug/background check

Veterinary receptionist Monday-Friday 8:00 am-2:00pm

Live-Out Private Sous Chef 100K to $125K for the (Menlo Park Area) Plus all benefits and bonuses Must live in or nearby Menlo Park, California or willing to relocate to the area!(San Fransico Bay Area) Some travel involved! - Specializes in French & Mediterranean Cuisine - Cocktail Parties and Social Events - Commercial and Private household experience is necessary - Some Photos of your Food - Commercial experience is necessary - Must have own transportation - Must have references and be able to pass a background check - ALL FEES ARE PAID BY THE EMPLOYER!!! Include in your Resume / Portfolio / References as soon as possible to apply for this great opportunity. Please visit our website: www.almartino.agency PLEASE SEND YOUR RESUME WITH YOUR NAME, ADDRESS, EMAIL, AND PHONE# AS AN ATTACHMENT TO APPLY FOR THIS POSITION, PLEASE SEND YOUR RESUME BY REPLYING TO THIS POST! MENTION THE POSITION YOU ARE APPLYING FOR IN THE SUBJECT LINE! NO BEGINNERS PLEASE! WE WILL CONTACT THE RIGHT CANDIDATES! AL MARTINO AGENCY

Executive Chef We are seeking an Executive Chef who can balance creativity with discipline, vision with execution. This role is for a proven leader who understands that a successful kitchen runs on consistency, systems, and teamwork. As Executive Chef, you’ll be responsible not only for creating seasonal, thoughtful menus, but also for the day-to-day operations of the kitchen: food and labor cost control, ordering, scheduling, and training. You’ll set the pace on the line, maintain high standards, and build a culture where cooks take pride in delivering excellent food, every single plate. Responsibilities • Develop and execute seasonal menus that are creative, consistent, and cost-conscious. • Maintain food and labor cost targets while maximizing efficiency and quality. • Oversee all kitchen operations: ordering, inventory, scheduling, prep systems, and cleanliness. • Train, mentor, and manage the kitchen team to ensure consistency, professionalism, and accountability. • Lead service by expediting, working the line, and keeping the kitchen flowing under pressure. • Collaborate with leadership to set goals, manage budgets, and improve overall restaurant performance. • Ensure full compliance with health, safety, and sanitation standards. Requirements • 3+ years of proven experience as an Executive Chef or Kitchen Lead in a high-volume, scratch kitchen. • Strong knowledge of cost controls, inventory systems, and labor management. • Excellent leadership and communication skills; able to inspire and hold teams accountable. • Calm, professional presence under pressure and during service. • Food Safety Manager Certification. • A passion for seasonality, consistency, and excellence. What We Offer • Competitive salary and benefits. • A collaborative leadership environment that values high standards and strong execution. • The opportunity to shape a growing restaurant and leave your mark on its future.