Industry: Restaurants
Company Size: 51-200 employees

Tin Room Bar

Savvy Admin PROD

We are looking for a professional driven and creative individual to help lead our upcoming brunch program and expand our hours. The ideal candidate would have 3 to 5 years in mid to upscale dining in scratch kitchens.  Starting wage $22/hr plus tips.

Lead Line Cook

The Mob Museum, the National Museum of Organized Crime and Law Enforcement, a 501(c)(3) non-profit organization, provides a world-class, interactive journey through true stories—from the birth of the Mob to today’s headlines. 

The Museum offers a provocative, contemporary look at these topics through hundreds of artifacts and immersive storylines. The Mob Museum has been awarded accreditation by the American Alliance of Museums, the highest national recognition afforded U.S. museums. Since opening in 2012, The Mob Museum has accumulated numerous accolades, including being named one of TripAdvisor’s “Top 25 U.S. Museums,” one of Las Vegas Weekly’s “Twenty Greatest Attractions in Las Vegas History,” one of Hotel.com’s Top 7 “Travel Brag Landmarks,” one of USA Today’s “12 Can’t Miss U.S. Museum Exhibits,” “A Must for Travelers” by The New York Times and one of “20 Places Every American Should See” by Fox News and Budget Travel magazine. The Museum is a two-time winner of the Mayor’s Urban Design Award for Historic Preservation and Adaptive Reuse. Its house-distilled moonshine received top honors, the Double Gold Award, from The Fifty Best.

The Mob Museum is proud is to offer a work environment that is founded on respect, inclusivity, kindness, and good humor. Our strong Core Values and dynamic work environment helped to make us one of Las Vegas Review Journal’s Top Workplaces in 2014. People are at the center of all that we do. We are always seeking diverse, talented, and enthusiastic individuals to join our team.

Industry: Museums, Historical Sites, and Zoos
Company Size: 51-200 employees

The Mob Museum, the National Museum of Organized Crime and Law Enforcement

The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a nonprofit museum aiming to advance the public understanding of organized crime’s history and impact on American society. The Museum is an acclaimed cultural attraction, presenting authentic stories via interactive exhibits, original multi-media, one-of-a-kind artifacts, and dynamic programming. The organization has been recognized as a Top Workplace in Las Vegas. For more information, visit www.themobmuseum.org

**Position Overview:**

The Kitchen Supervisor participates in the oversight and execution of the Museum’s delivery of food service amenities, with a keen focus on establishing the Museum’s Speakeasy as a one-of-a-kind, world-class guest experience, offering guests unique, unexpected, and memorable encounters. The Kitchen Supervisor’s direct responsibilities will include oversight of the daily operations of those areas involved in providing food services to Museum guests, namely the Speakeasy Kitchen, food service for public programs and private event operations, and Museum concessions items. The Supervisor works in conjunction with F&B management to provide coaching and professional development of line cooks and will collaborate with the Museum’s concessions operations. Reporting to the F&B Kitchen Manager, the Kitchen Supervisor is a key member of the F&B team, providing strong leadership in support of the mission, vision, and values of the organization.

**Major Tasks and Responsibilities:**

- Work with the F&B Kitchen Manager to develop and deliver unique and memorable guest interactions, that highlight the Prohibition Era, including era-inspired food recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement.

- Supervise the presentation and staffing of the Speakeasy kitchen areas. Establish and maintain standards and expectations for staff conduct.

- Supervise daily operations including scheduling line cook coverage, daily prep assignments, and special event catering.

- Lead pre-shift meetings, briefing BOH staff on menu updates and specials, BEO’s, 86’s etc.

- Provide operational oversight, training, and participate in performance management for BOH staff.

- Provide constructive and positive feedback to line cooks on a regular and timely basis.

- Work closely with the Kitchen Manager to implement programs that incent, recognize, and reward behaviors that are consistent with a world-class guest experience.

- Actively participate in hiring process, to include reviewing resumes, interviewing and selection of BOH team members.

- Provide staff development, through general performance management, conducting group meetings, individual coaching, counseling, disciplinary action, writing and delivering performance reviews, in support of the F&B management team.

- Oversee the kitchen operations, ensuring proper inventory control, food safety, cleaning, and highly efficient, and consistent ordering.

- Collaborate with management on the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members.

- Work with management to develop, continually evaluate, and improve upon Speakeasy’s Food Program, ensuring food recipes are thematically and historically appropriate, well-received, and profitable.

- Collaborate with the People and Culture Department and others, as necessary, to update and improve the Kitchen Manual, training schedules, and staff testing materials.

- Work with the F&B Kitchen Manager to ensure the proper purchasing, receiving, and inventory control protocols for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationships with distributors, vendors, and other outside parties to ensure reliable supply delivery.

- Continuously assist with assessing and refining staffing knowledge levels to maximize efficiency and optimize budgetary impact.

- Serves as a role model for guest service behaviors and adherence to the Museum’s Core Values.

- Collaborate with Kitchen Manager, F&B Director, Sales, and Content Departments in support of Facility Rentals and Public Programs to maximize net revenues while ensuring that such events are executed within the Museum’s world-class guest experience expectations.

- Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests.

- Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment.

- Other duties as assigned.

**Experience / Qualifications / Requirements:**

- A minimum of 2 years of experience in food and beverage discipline.

- Proven ability in developing, building, motivating, training, and supervising a strong team of employees.

- Exceptional leadership skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues.

- Demonstrable sensitivity and awareness of issues relating to access and inclusion.

- Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives. Leadership skills are necessary for responding authoritatively under stress.

- Strong interpersonal skills and a proven ability to engage individuals of diverse backgrounds and experiences.

- Creative, energetic attitude with an aptitude for innovation.

- Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience.

- Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities.

- Proficient with restaurant management software, and POS equipment.

- Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs.

- Able to work in confined locations.

- Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and refrigerated spaces.

- Must obtain an Food Handler’s Card prior to start date.

- Following certifications are preferred: Certified Food Safety Manager Card (SNHD), SERV Safe Food Protection Manager Certification (ANSI), SERV Safe Alcohol (Nevada Restaurant Association)

**Education: **Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials.

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Kitchen Supervisor

Mastro's collection of sophisticated, classic Steakhouses and Ocean Club Seafood locations are recognized for their combination of world-class service, highly acclaimed cuisine, and live entertainment in an elegant yet energetic atmosphere.  A truly unparalleled dining experience...

Landry's is a multinational, diversified restaurant, hospitality, gaming, and entertainment conglomerate based in Houston, Texas.  The company operates more than 500 high-end and casual dining establishments around the world, including well-known concepts, such as Landry’s Seafood, Bubba Gump Shrimp Co., Rainforest Cafe, Morton’s The Steakhouse, The Oceanaire, McCormick & Schmick’s, Mitchell’s Fish Market, Chart House, Saltgrass Steak House, Claim Jumper, and Mastro’s Restaurants.  The company also operates a group of signature restaurants, including Vic & Anthony’s, Grotto, Willie G’s, and others.  The gaming division includes the renowned Golden Nugget Hotel and Casino concept, with locations in Las Vegas and Laughlin, NV, Atlantic City, NJ, Biloxi, MS, and Lake Charles, LA.  The entertainment and hospitality divisions encompass popular destinations, including the Galveston Island Historic Pleasure Pier, Kemah Boardwalk, Aquarium Restaurants, and other exciting attractions, coupled with deluxe accommodations throughout the Houston and Galveston area, including the Westin Hotel in downtown Houston, the Kemah Boardwalk Inn and Luxurious San Luis Resort, including the Hilton and Holiday Inn located on Galveston Island.

Industry: Hospitality
Company Size: 10,001+ employees

Mastro's Restaurants

**Overview**

Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

**Benefits**

- Extensive and well-rounded training program

- Continued career development and growth opportunities

- Generous employee discounts on dining, retail, amusements, and hotels

- Multiple health benefit plans to suit your needs

- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)

- Paid sick leave

- Paid time off

- Monthly discretionary bonus potential

**Responsibilities**

- Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style

- Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up

- Achieve or exceed budgeted labor and other cost centers through proper planning and execution

- Assist in overseeing weekly and monthly inventories, and ordering of food and supplies

- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

**Qualifications**

- At least 2 years of Culinary Management experience in an upscale / fine dining establishment

- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality

- Strong communication, leadership, and conflict resolution skills

- Stable and progressive work history; Strong work ethic

- Graduate of an accredited culinary program is a plus

EOE

**Pay Range**

USD $72,000.00 - USD $85,000.00 /Yr.

Sous Chef

Experience the ocean as it was meant to be! As the tallest building in Atlantic City, the landmark Ocean Casino Resort offers unparalleled ocean views in its 1,399 rooms and captures the essence of what draws people to this popular waterfront destination situated on the city's famous Boardwalk. 
In addition to its expansive hotel, casino, and meeting space, Ocean Casino Resort features five swimming pools, including a saltwater pool, a cabana filled sun-deck, a Topgolf Swing Suite, and distinctive dining and entertainment venues. Book your getaway today at https://www.theoceanac.com/!

Must be 21 or older. Gambling Problem? Call 1-800-GAMBLER.

Industry: Gambling Facilities and Casinos
Company Size: 1,001-5,000 employees

Ocean Casino Resort

**About The Role**

A Cook I will accurately and efficiently prepare, portion, cook from scratch, and present a variety of hot and/or cold food items for various meal periods in various outlets/preparation locations according to the outlet/preparation location recipes and SOPs and within current health and safety standards set forth by Ocean Casino, local, state, and federal regulatory agencies.

**Position Responsibilities**

- Prepares and cooks food from scratch to order based on recipes, SOPs, and verbal instruction by the room chef, sous chef, and/or manager on duty.

- Prepares and cooks food in an ala carte style of service, banquet/catering style of service, and buffet style of service.

- Provides the highest quality of food and service to customers on Ocean Casino property and/or at offsite events representing Ocean Casino at all times.

- Reads food orders and/or receives verbal instructions on food required by guests and prepares, cooks, and presents food according to instructions, recipes, and SOPs.

- Proficient in sauté, grilling, searing, frying, braising, blanching, boiling and poaching.

- Proficient in using standard kitchen equipment including but not limited to open flame burners, open flame grills, flat top grills, broilers, salamanders, fryers, steamers, steam jacketed kettles, tilt skillets, convection ovens, combi ovens, induction cookers, fryers, mixers, blenders, robot coupes, and burr mixers.

- Comprehensive understanding of how to gauge proper cooking temperatures per guests request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for proteins including but not limited to: beef (rare, medium rare, medium, medium well, well done) poultry, lamb (rare, medium rare, medium, medium well, well done), fish and shellfish, pork, eggs, vegetables and starches.

- Can proficiently perform the position responsibilities of a cook 2, cook 3 and kitchen runner.

- Can work independently with limited to no supervision for various periods of time adhering to all position responsibilities listed.

- Knowledge of and adherence to company policies and procedures

- Keep all workstations clean, sanitary, and organized at all times.

- All other duties as assigned.

**Essential Functions**

- Able to read, convert recipes according to production requirements

- Continuous standing, walking for long periods

- Periodically pushing and pulling heavy carts and lifting products in proper storage areas

- Ability to work in contrasting hot and cold areas

- Lift food items sometimes as heavy as 50 lbs.

- Repetitive heavy lifting

**Requirements**

- High School diploma or equivalent preferred

- Serv Safe certified preferred.

- 2 years' experience in a high-volume kitchen preferred

- The ability to communicate, read, and comprehend the English language.

- Successfully pass with a score of 70% a practical cooking test.

- Must follow all Ocean Casino policies including wearing black non-slip shoes, an Ocean hat, plain black hat, or disposable toque, or sailors cap, kitchen uniform, and name tag.

**Benefits**

- Paid Time Off

- Training & Development

- Free Meal while on shift

- Free Parking

- Pay Rate: $24.00/hour

Cook I - Ocean Steak - Full Time

A **Cook II ** will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods in various outlets/preparation locations according to the outlet/preparation location recipes and SOPs and within current health and safety standards set forth by Ocean Casino, local, state, and federal regulatory agencies.

**Position Responsibilities**

- Prepares and cooks food to order based on recipes, SOPs, and verbal instruction by the room chef, sous chef, and/or manager on duty.

- Prepares and cooks food in an ala carte style of service, banquet/catering style of service, and buffet style of service.

- Provides the highest quality of food and service to customers on Ocean Casino property and/or at offsite events representing Ocean Casino at all times.

-  Reads food orders and/or receives verbal instructions on food required by guests and prepares, cooks, and presents food according to instructions, recipes, and SOPs.

- Can proficiently perform the position responsibilities of a cook 3 and kitchen runner.

- Must be able to perform the following duties based on recipes, SOPs, written and verbal instructions with minimal supervision to no supervision for various periods of time adhering to all position responsibilities listed.

- Knowledge of and adherence to company policies and procedures

-  Once properly trained: Deep frying, marking/searing proteins, and various food items. Place any food items in an oven or any cooking equipment, set thermostats and timers on equipment as instructed verbally or in writing by room chef, sous chef, or manager on duty after being properly trained on the specific equipment. Removing hot food items from all kitchen equipment. Panning hot and/or cold food. Heating soups and sauces. Transferring hot and/or cold food items to and from various cooking and/or serving vessels. Heating/cooking items that are not being cooked from a raw state with the exception of foods that are at the intermediate level of cooking and/or to be considered fast food and/or quick service such as eggs, burgers that are only cooked to well done, cheese steak meat cooked to well done, and chicken cheese steak meat cooked to well done, fried items such as chicken tenders or chicken wings cooked to well done (165 degrees), vegetables, and starches.

- Keep all workstations clean, sanitary, and organized at all times.

- Adhere to federal, state and local laws and regulations

-  All other duties as assignedEssential Functions

- Continuous standing, walking for long periods of time.

- Pushing and/or pulling heavy carts, lifting products, and placing into proper storage areas.

- Ability to work in hot and/or cold areas within the same shift.

- Lift perishable and non-perishable items up to 50 pounds.

- Repetitive lifting, bending, reaching.

- Must follow all Ocean Casino policies including wearing black non-slip shoes, an Ocean hat, plain black hat, or disposable toque, or sailors cap, kitchen uniform, and name tag.

- All duties as assigned.

**Requirements**

**What's Required**

- High School diploma or equivalent preferred.

- 1 years' experience in a high-volume kitchen.

- The ability to communicate, read, and comprehend the English language.

- Intermediate skills in at least 2 of the following cooking methods preferred: Deep frying, marking, searing, cooking proteins to a well-done state only (burgers, chicken) and other various food items, fast food and/or quick service food methods. Intermediate skills in using at least 50% of the following kitchen equipment preferred: open flame burners, open flame grills, flat top grills, fryers, steamers, convection ovens, mixers, blenders, robot coupes, and burr mixers.

- Successfully pass with a score of 70% a practical cooking test.

**Benefits**

- Paid Time Off

- Training & Development

- Free Meal while on shift

- Pay Rate:$22.50 /hr

Cook II - Zhen Bang - Seasonal

A Cook 1 will accurately and efficiently prepare, portion, cook from scratch, and present a variety of hot and/or cold food items for various meal periods in various outlets/preparation locations according to the outlet/preparation location recipes and SOPs and within current health and safety standards set forth by Ocean Casino, local, state, and federal regulatory agencies.

**Position Responsibilities**

- Prepares and cooks food from scratch to order based on recipes, SOPs, and verbal instruction by the room chef, sous chef, and/or manager on duty.

- Prepares and cooks food in an ala carte style of service, banquet/catering style of service, and buffet style of service.

- Provides the highest quality of food and service to customers on Ocean Casino property and/or at offsite events representing Ocean Casino at all times.

- Reads food orders and/or receives verbal instructions on food required by guests and prepares, cooks, and presents food according to instructions, recipes, and SOPs.

- Proficient in sauté, grilling, searing, frying, braising, blanching, boiling and poaching. Proficient in using standard kitchen equipment including but not limited to open flame burners, open flame grills, flat top grills, broilers, salamanders, fryers, steamers, steam jacketed kettles, tilt skillets, convection ovens, combi ovens, induction cookers, fryers, mixers, blenders, robot coupes, and burr mixers.

- Comprehensive understanding of how to gauge proper cooking temperatures per guests request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for proteins including but not limited to: beef (rare, medium rare, medium, medium well, well done) poultry, lamb (rare, medium rare, medium, medium well, well done), fish and shellfish, pork, eggs.

- Comprehensive understanding of how to gauge proper cooking temperatures per guest's request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for vegetables and starches.

- Can proficiently perform the position responsibilities of a cook 2, cook 3 and kitchen runner.

- Can work independently with limited to no supervision for various periods of time adhering to all position responsibilities listed.

- Keep all workstations clean, sanitary, and organized at all times.

- May perform other duties and responsibilities as assigned.

**Essential Functions**

- Able to read, convert recipes according to production requirements

- Continuous standing, walking for long periods

- Periodically pushing and pulling heavy carts and lifting products in proper storage areas

- Ability to work in contrasting hot and cold areas

- Lift food items sometimes as heavy as 50 lbs.

- Repetitive heavy lifting

**Requirements**

- High School diploma or equivalent preferred

- Either a culinary apprenticeship or an Associate's degree in Culinary Arts

- Serv Safe certified.

- 2 years' experience in a high-volume kitchen.

- The ability to communicate, read, and comprehend the English language.

- Successfully pass with a score of 80% a practical cooking test.

- Must follow all Ocean Casino policies including wearing black non-slip shoes, an Ocean hat, plain black hat, or disposable toque, or sailors cap, kitchen uniform, and name tag.

**Benefits**

- Free onsite garage parking

- Training & Development

- Free Meal while on shift

- Pay Rate :$24.00/HR

Cook I - Zhen Bang Noodle - Seasonal

Maverick Gaming™ is majority owned and was founded in 2017 by gaming industry veterans Eric Persson, who previously served as Global Senior Vice President of Slots at Las Vegas Sands Corporation and Justin Beltram, former Vice President of Slots at Bellagio and Marina Bay Sands.  Together they bring over 30 years of gaming experience spanning gaming markets around the world including the Las Vegas Strip (The Venetian Resort, The Palazzo at The Venetian Resort, and Bellagio), Macau (Sands China Limited), Singapore (Marina Bay Sands), and many regional markets in North America.

Maverick Gaming™ currently owns and operates a portfolio of 27 properties across Nevada, Washington and Colorado with a total of 1800 slot machines, 350 table games, 1020 hotel rooms and 30 restaurants.

Industry: Gambling Facilities and Casinos
Company Size: 1,001-5,000 employees

Maverick Gaming

Job Type

Full-time, Part-time

**Description**

- $1,000 Sign on BONUS! $500 paid 90 days after date of hire; $500 paid 180 days after date of hire **Team members must be in good standing to qualify for Bonus Pay out (no documented performance or attendance issues in their employee file)

**Responsibilities include but are not limited to:**

- Responsible for stocking supplies, products and utensils throughout the kitchen and general cleaning of the kitchen and stock areas.

- Sets up station according to restaurant guidelines.

- Prepares all food items as directed, in a sanitary and timely manner.

- Follows recipes, portion controls, and presentation specifications as set by the restaurant.

- Performs other job-related duties as assigned by Executive Chef/Sous Chef.

**Requirements**

**To be successful in this role, you should have previous culinary experience and knowledge that includes:**

- High school education or equivalent preferred.

- Previous prep or line cook experience (6 months).

- Performs job functions with attention to detail, speed, and accuracy.

- Ability to communicate effectively.

- Ability to prioritize and organize, uses time efficiently.

- Actively promotes and personally observes safety and security procedures and uses equipment and materials properly.

-  Team Members Will Enjoy:

- FREE GAS (up to $3,900 annual value) or Free bus passes

- Free covered Parking

- 2 weeks PTO per year

- 6 Observed Holidays with Holiday Pay

- Health Benefits Insurance Package including Medical, Dental, Vision, Life Insurance, Short Term Disability, 401K & more!

- Career Development and Advanced Opportunities

- Tuition Reimbursement

- Team Member Referral program ($600 per team member referred!)

$22 - $25 per hour

Applications will be considered for 7 days; post expires 4/16

This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

If E-Verify cannot confirm that you are authorized to work, this employer ID required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment.

Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9.

For more information on E-Verify, or if you believe that your employer has violated its E-Verify responsibilities, please contact DHS.

888-897-7781

E-Verify.gov

Salary Description

$22 - $25 per hour

Cook / Line Cook

The mission of the University of Michigan is to serve the people of Michigan and the world through preeminence in creating, communicating, preserving, and applying knowledge, art, and academic values, and in developing leaders and citizens who will challenge the present and enrich the future.

Why Work at Michigan?

Being part of something greater, of serving a larger mission of discovery and care — that's the heart of what drives people to work at Michigan. In some way, great or small, every person here helps to advance this world-class institution. It's adding a purpose to your profession. Work at Michigan and become a victor for the greater good.

Industry: Higher Education
Company Size: 10,001+ employees

University of Michigan

How to Apply

A cover letter is NOT required for consideration.

Mission Statement

Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society.

**Job Summary**

The Sous Chef position for the adult hospitals at Michigan Medicine plays an integral role in the support of the culinary operations within the hospital kitchen. They will provide support for food production and supervisory oversight of the culinary staff. The Sous Chef will work alongside the Executive Chef and Food Service Managers to ensure adherence to food safety and sanitation guidelines, adherence to standard recipes, and assurance of quality food preparation for patients.

Responsibilities*

- Work alongside the Executive Chef on menu and recipe development that meets the needs of a diverse patient population.

- Perform recipe audits to ensure accuracy of recipes and staff preparation.

- Provide hands-on training for culinary staff, oversee ongoing performance, and perform coaching and discipline as needed.

- Direct and oversee daily operations of the culinary staff. This includes handling issues related to staffing, menu modification, ensuring a safe working environment, and ensuring timely food preparation.

- Work alongside the Executive Chef to create waste reduction strategies and ensure staff compliance.

- Monitors staff prep lists and food inventories.

- Audits culinary staff forms to ensure compliance.

- Ensures regulatory guidelines for food safety and sanitation are followed.

- Ensures kitchen equipment and facilities are in proper working order. Work with the Executive Chef and Food Service Managers if concerns arise.

- Ensures Meals on Wheels program is set for the next day's meal preparation, corrects any concerns, or offers substitution recommendations.

Required Qualifications*

- Formal training in a culinary program or an associate degree with at least 2 years of culinary work experience in a food service environment or an equivalent combination of education and work experience.

- Knowledge of the FDA Food Code and experience overseeing kitchen operations using safe food handling, sanitation, and safety practices.

- ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire.

- Experience managing inventory of food and supplies.

- Excellent customer service and service recovery skills.

- Ability to communicate effectively in both written and verbal form.

- Ability to supervise a wide variety of staff members with diverse backgrounds and skill levels.

- Excellent organizational skills and computer skills

Desired Qualifications*

- Experience working in hospital food service

- Two years of supervisory experience in a high-volume, complex food service operation with at least 1-2 years of experience in an institutional or high-volume restaurant or foodservice operation, including experience with performance management, promoting teamwork, and motivating staff.

Why Join Michigan Medicine?

Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world's most distinguished academic health systems. In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good.

**What Benefits can you Look Forward to?**

- Excellent medical, dental and vision coverage effective on your very first day

- 2:1 Match on retirement savings

Modes of Work

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

Work Schedule

This is a 40-hour position.

Thursday/Friday 5:00 am-1:30 pm

Saturday-Varies

Sunday/Monday- 1:30 pm-10:00 pm

Background Screening

Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third-party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Report Act. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.

Application Deadline

Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.

U-M EEO Statement

The University of Michigan is an equal employment opportunity employer.

The New York Times is powered by the idea that independent, deeply reported journalism fuels a healthy and engaged society. 

Our reporters, columnists, editors, engineers, designers, data analysts, developers and marketers breathe life into the most important topics of our time and tell stories that might otherwise go untold.

Whether bringing new truths to light with our reporting, building innovative products that deliver a best-in-class digital experience, or analyzing data to understand how we can best serve our readers, our people power the world’s top destination for journalism.

Working at The Times means envisioning and developing the future of journalism. Bring your passion, perspective and experience and join us as we seek the truth and help people understand the world. 

Check out our career opportunities (nytco.com/careers) and follow our page to connect with Times employees, journalists and readers.

Industry: Newspaper Publishing
Company Size: 1,001-5,000 employees

The New York Times

**The mission of The New York Times is to seek the truth and help people understand the world. That means independent journalism is at the heart of all we do as a company. It’s why we have a world-renowned newsroom that sends journalists to report on the ground from nearly 160 countries. It’s why we focus deeply on how our readers will experience our journalism, from print to audio to a world-class digital and app destination. And it’s why our business strategy centers on making journalism so good that it’s worth paying for.**

**Job Description**

The New York Times' Advertising team is looking for a Resource Coordinator to join our T Brand Studio. T Brand Studio is a team of writers, strategists, videographers, designers and developers creating branded content across all of The New York Times' advertiser departments. As a Resource Coordinator for T Brand Studio, you will work on daily resourcing support of all of our pre and post-sale programs, alongside all of the discipline leads. This is a hybrid role based in our New York headquarters, reporting to the Director, Creative Operations. You can typically expect to be in the office 3 days per week.

**About The Role**

As a Resource Coordinator, you have a deep and well-versed understanding of the creative process and creative talent. You will work with a large studio team of creative people. You will learn what each creative colleague, skills and areas of expertise are, and be able to coordinate opportunities for everyone to make an impact.

**Responsibilities**

- Maintain and oversee team assignment data within our resourcing and program management tool to ensure accurate, real-time staffing visibility.

- Be a go-to team member for staffing assignments in pre-sale and post-sale. This includes reviewing and vetting up to 30 incoming requests to ensure the appropriate resources are assigned to each program across creative, edit, video, and production.

- Developing close relationships with Creative, Strategy and Production leads to assessing talent needs for upcoming work.

- Demonstrate thoughtful emotional knowledge by understanding the unique strengths, backgrounds, and career goals of each team member to best assign the right talent to the right projects based on the program requirements.

- Monitor team capacity and lead regular status meetings to identify project risks, recognize and raise booking conflicts, and balance the team's workloads.

- Demonstrate support and understanding of our value of journalistic independence and a strong commitment to our mission to seek the truth and help people understand the world.

**Basic Qualifications**

- 1+ years of experience working within a creative agency or media organization that has a heavy emphasis on pre-sale work and close collaboration with a sales team

- Experience working on a diverse team of talent across multiple disciplines

- Experience prioritizing competing programs, responsibilities, and project

**Preferred Qualifications**

- Experience working in a high functioning team environment

REQ-020051

The annual base pay range for this role is between:

$68,000 - $78,000 USD

For roles in the U.S., dependent on your role, you may be eligible for variable pay, such as an annual bonus and restricted stock. Benefits may include medical, dental and vision benefits, Flexible Spending Accounts (F.S.A.s), a company-matching 401(k) plan, paid vacation, paid sick days, paid parental leave, tuition reimbursement and professional development programs.

For roles outside of the U.S., information on benefits will be provided during the interview process.

The New York Times Company is committed to being the world’s best source of independent, reliable and quality journalism. To do so, we embrace a diverse workforce that has a broad range of backgrounds and experiences across our ranks, at all levels of the organization. We encourage people from all backgrounds to apply.

We are an Equal Opportunity Employer and do not discriminate on the basis of an individual's sex, age, race, color, creed, national origin, alienage, religion, marital status, pregnancy, sexual orientation or affectional preference, gender identity and expression, disability, genetic trait or predisposition, carrier status, citizenship, veteran or military status and other personal characteristics protected by law. All applications will receive consideration for employment without regard to legally protected characteristics. The U.S. Equal Employment Opportunity Commission (EEOC)’s Know Your Rights Poster is available here.

The New York Times Company will provide reasonable accommodations as required by applicable federal, state, and/or local laws. Individuals seeking an accommodation for the application or interview process should email reasonable.accommodations@nytimes.com. Emails sent for unrelated issues, such as following up on an application, will not receive a response.

The Company encourages those with criminal histories to apply, and will consider their applications in a manner consistent with applicable "Fair Chance" laws, including but not limited to the NYC Fair Chance Act, the Los Angeles Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, the Los Angeles County Fair Chance Ordinance for Employers, and the California Fair Chance Act.

For information about The New York Times' privacy practices for job applicants click here.

Please beware of fraudulent job postings. Scammers may post fraudulent job opportunities, and they may even make fraudulent employment offers. This is done by bad actors to collect personal information and money from victims. All legitimate job opportunities from The New York Times will be accessible through The New York Times careers site. The New York Times will not ask job applicants for financial information or for payment, and will not refer you to a third party to do so. You should never send money to anyone who suggests they can provide employment with The New York Times.

If you see a fake or fraudulent job posting, or if you suspect you have received a fraudulent offer, you can report it to The New York Times at NYTapplicants@nytimes.com. You can also file a report with the Federal Trade Commission or your state attorney general.

Resource Coordinator

At Citizens, we recognize that the journey to accomplishment is no longer linear and that individuals are made of all they have done and all they are going to do. As one of the oldest and largest financial services firms in the United States with a history dating back to 1828, we’re committed to providing solutions and expertise that support our customers, clients, colleagues, and communities in what’s next on their own unique journey. 

Whether you’re considering banking with us or looking to work with us, you’ll find a customer-centric culture and a supportive, collaborative workforce at Citizens.

You’re made ready and so are we. #MadeReady

Industry: Banking
Company Size: 10,001+ employees

Citizens

**Description**

The Expansion Market CDMM is a strategic leader responsible for driving Community Reinvestment Act (CRA) strategy and community development initiatives across designated expansion markets (e.g., California, Florida, Washington, D.C.). This role connects community needs with banking solutions, fosters impactful partnerships, ensures CRA compliance, and strengthens overall market performance. The CDMM serves as a subject matter expert and liaison between internal business lines and external stakeholders to advance lending, investment, and service opportunities in low- and moderate-income communities.

**Key Responsibilities**

**CRA Strategy Execution**

- Lead execution of CRA strategy and market performance in collaboration with business line leaders to achieve key performance indicators.

- Serve as the local subject matter expert for all CRA activities in assigned markets.

- Develop and implement comprehensive engagement plans with community non-profit organizations and internal business partners to generate CRA-qualified referrals.

- Conduct annual market strategic planning sessions using data analysis, market intelligence, CRA performance metrics, and charitable giving insights.

- Maintain current knowledge of public programs, subsidies, and government initiatives supporting community development efforts.

**Internal Line of Business Collaboration**

- Partner with Retail, Business Banking, Mortgage, Private Bank, and Public Affairs to integrate CRA objectives into business activities.

- Share CRA market performance data and develop action plans with business line leaders.

- Coordinate CRA State Leadership meetings, including agenda development and performance reporting.

- Drive CRA-related referrals and ensure accurate tracking and reporting.

**External Partner and Community Engagement**

- Build and maintain strong relationships with non-profit organizations, community partners, and government stakeholders.

- Represent Citizens Bank at community events, forums, and CRA-related meetings to expand visibility and impact.

- Advocate for strategic partnerships focused on affordable housing, workforce development, economic development, small business, and financial empowerment.

- Oversee execution of CRA programs such as VITA, BankOn, Community Seconds, and municipal initiatives.

**Opportunity Development and Advocacy**

- Identify CRA-qualified loans, investments, and service opportunities.

- Partner with Commercial Banking to review loan pipelines and qualify community development loans.

- Support diversity, equity, and inclusion strategies through inclusive programming and outreach.

**Administrative Market Duties**

- Prepare CRA exam documentation, including performance context and community needs assessments.

- Complete market plans and bi-weekly reporting on key initiatives and performance.

- Manage sponsorships, community ads, and volunteer activities to increase CRA-qualified service hours.

**Qualifications**

- Bachelor’s degree in Business, Finance, Public Policy, or related field; advanced degree preferred.

- Minimum 7+ years of experience in community development, CRA compliance, or financial services.

- Proven ability to build strategic partnerships and manage complex projects.

- Strong knowledge of CRA regulations, community development financing tools, and public programs.

- Excellent communication, leadership, and analytical skills.

~~**To thrive as a colleague at Citizens, candidates must demonstrate a strong customer-centric mindset, exhibit persistence and resilience in the face of challenges, and embrace continuous learning to adapt and grow in a dynamic environment.** ~~**Hours And Work Schedule**

- Hours per Week: 40

- Location: Florida

- Work Schedule: Monday – Friday, 4 days in the office, 1 day remote.

**Pay Transparency**

The salary range for this position is $80,000-$120,000 per year, plus an opportunity to earn an annual discretionary bonus. Actual pay is based on various factors including but not limited to the work location, and relevant skills and experience.

We offer competitive pay, comprehensive medical, dental and vision coverage, retirement benefits, maternity/paternity leave, flexible work arrangements, education reimbursement, wellness programs and more. Note, Citizens’ paid time off policy exceeds the mandatory, paid sick or paid time-away policy of every local and state jurisdiction in the United States. For an overview of our benefits, visit https://jobs.citizensbank.com/benefits .

Citizens will not sponsor an applicant for a work visa, such as an H-1B, for this position.

~~Some job boards have started using jobseeker-reported data to estimate salary ranges for roles. If you apply and qualify for this role, a recruiter will discuss accurate pay guidance.~~

**Equal Employment Opportunity**

Citizens, its parent, subsidiaries, and related companies (Citizens) provide equal employment and advancement opportunities to all colleagues and applicants for employment without regard to age, ancestry, color, citizenship, physical or mental disability, perceived disability or history or record of a disability, ethnicity, gender, gender identity or expression, genetic information, genetic characteristic, marital or domestic partner status, victim of domestic violence, family status/parenthood, medical condition, military or veteran status, national origin, pregnancy/childbirth/lactation, colleague’s or a dependent’s reproductive health decision making, race, religion, sex, sexual orientation, or any other category protected by federal, state and/or local laws. At Citizens, we are committed to fostering an inclusive culture that enables all colleagues to bring their best selves to work every day and everyone is expected to be treated with respect and professionalism. Employment decisions are based solely on merit, qualifications, performance and capability.

**Why Work for Us**

At Citizens, you'll find a customer-centric culture built around helping our customers and giving back to our local communities. When you join our team, you are part of a supportive and collaborative workforce, with access to training and tools to accelerate your potential and maximize your career growth

Posting End Date: 04/17/2026

Community Development Market Manager

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