Jobs in Cheviot, OH

• Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.
• Responsible for learning and being familiar with all room outlets, Server functions, and for being able to answer general questions regarding the property.
• Provide superior guest service by positively affecting interactions with guests and team members.
• Set tables and prepare beverages and proper condiments (butter, sour cream, dressing, etc.).
• Keep banquet areas clean and organized.
• Work in cooperation with other service personnel to provide a high quality of service.
• Anticipate and provide for guests’ needs throughout entire function; ensure guest satisfaction; respond quickly and efficiently to guest complaints.
• Accurately account for and collect payment for all orders through POS system in a timely manner.
• Responsible for set up and break down of functions and making sure the next function is set up for success.
• Coordinate with banquet staff and other restaurant personnel to provide excellent guest service.
• Check all supplies, ensuring adequate stock levels, restocking all necessary items.
• Assist with overall functions and ensure dining and serving areas are set up and maintained according to standard.
• Maintain complete knowledge of table/seat/station numbers, hours of operations, proper table set-up and dress code of the restaurant.
• Limit problems related to guests’ excessive drinking by providing responsible alcohol service and applying any training from the responsible alcohol certification course.
• Observe and adhere to Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Abide by all State, State Gaming, Federal and Corporate liquor Regulations. Also pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
• Consistent attendance at company/restaurant training programs as they are scheduled.
• Carry out duties with attention to detail, sanitation and safety.
• Complete opening, closing and other side duties as assigned by the supervisors.
• Pass all tests given including the training in order to retain the knowledge needed to be an effective server.
• Maintain a well-groomed, neat and clean appearance.
• Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers.
• Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
• Perform all duties as assigned by management.
• This position is physical in nature and requires the ability to balance and carry equipment weighing up to 50 pounds as well as maneuver in order to clean banquet areas, organize stock and restock storage rooms.
• This position also works in an environment that is subject to varying levels of crowds, noise and smoke; the severity of which depends upon customer volume.
  
  

• Experience carrying large trays with up to ten covered dishes.
• Knowledge of wine service.
• Knowledge of table service procedures and table etiquette.
• Excellent customer service skills.
• Ability to use all equipment associated with the position, including chafing dishes, plate warmers, coffee urns and hot boxes.
• Ability to inspect and maintain areas for which responsible.
• Ability to effectively and efficiently move around banquet areas.
• Ability to communicate effectively in English with customers and all levels of employees.
• Ability to review and comprehend necessary documentation.
• Ability to multitask effectively.
  
  

• Organizing and assigning work
• Prioritizing workload and assignments to ensure orderly and efficient completion by department employees
• Directing department employees in the successful completion of assigned work
• Enforcing department and company rules
• Instructing and training department employees in the successful performance of their duties and
• Other leadership and work direction duties as assigned by Supervision.
  
  

• The Lead Cook will deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.
• Responsible for learning and being familiar with all of Boyd Gaming’s room outlets, Server functions, and for being able to answer general questions regarding the property.
• The Lead Cook will anticipate the guest’s needs and respond appropriately with a sense of urgency.
• Read food orders from computer printouts and prepare food items according to established menu plans.
• The Lead Cook will wash, slice, peel and/or cut various foods to prepare for cooking or serving.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
• The Lead Cook will assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
• Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes.
• The Lead Cook will guest interaction is a must. Must engage the guest each time they come to the buffet line. Explain product, ask question and build positive relationships with the guest.
• Coordinate and communicate on orders with dining room staff.
• The Lead Cook will assume limited charge of kitchen on respective shifts.
• Assume limited accountability of supervisors in their absence.
• The Lead Cook will receive and deliver food to the proper areas.
• Coach and direct all cooks, prep cooks and kitchen food runners to work in a productive and efficient manner.
• The Lead Cook will expedite all food orders promptly in a timely manner.
• Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
• Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• The Lead Cook will use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
• Consistent attendance at company/restaurant training programs as they are scheduled.
• The Lead Cook will complete opening, closing and other side duties as assigned by the supervisors.
• Pass all tests given including the training in order to retain the knowledge needed to be an effective server.
• The Lead Cook will maintain a well-groomed, neat and clean appearance.
• Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers.
• The Lead Cook will perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
• Perform all duties as assigned by management.
  
  

• Must be at least 18 years of age.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
  
  

At Brassica, our General Managers are known as Owner Operators. Being an Owner Operator at Brassica is about Entrepreneurship, Leadership, Mentorship, Craftsmanship, and Relationships.

It’s about building your own business and earning half of the bottom line. Owner Operators typically earn between $125k and $325k per year. We will help you get prepared to run your own extraordinary restaurant. Your team. Your guests. Your community. Your Brassica.

…it’s about Entrepreneurship

From the big details to the little details, and everything in between, entrepreneurship means caring about it all… plus the ability to problem solve and the mindset to continuously learn and improve. Like successful entrepreneurs, Owner Operators are well rewarded as their business grows and thrives.

…it’s about Leadership

Setting the right tone for energy, urgency, patience, and excellence is the essential role of an Owner Operator. Our organization cultivates great leaders who learn how to invest in people’s lives, and bring out their best to help them grow personally and professionally. You’ll be given the training, tools, and resources to hire good people and build a great team.

…it’s about Mentorship

It’s your restaurant, but you’re not alone. Brassica’s Owner Operators are there for each other, and the Operations Support Team is here to help you as well. Your success is our success. You’ll have regular check-ins, individualized goal-setting, and the guidance to help you thrive. In turn, you will mentor your team and other leaders to help them be successful.

…it’s about Craftsmanship

We take extra care in getting it right, because it’s the right thing to do. Our delicious food is prepared from scratch using truly extraordinary ingredients. This philosophy extends to our architecture as well. You will have a restaurant that inspires with its beautiful materials, award-winning art work + design, and outstanding craftsmanship.

…it’s about Relationships

Building a great business isn’t enough; we want you to build a great life. With great hospitality and delicious food, your restaurant will naturally form a community for your guests and team. You’ll build lasting relationships, and create life-long connections.

If you want to be a part of a world class organization, make a positive impact, and do work you can be proud of, apply to the Brassica Owner Operator Training + Development Program.

What you can expect from us:

• Extensive Training: 20 weeks of comprehensive training to ensure you’re well-prepared.
• Professional Development: Access to various professional development opportunities, from continuing education courses to expeditions with NOLS (National Outdoor Leadership School).
• Supportive Work Environment: Collaborative and dedicated coworkers, in a positive, professional setting.
• Comprehensive Benefits: Enjoy a complete benefits package, including health, dental, disability, life insurance, 401(k), as well as paid parental leave.
• Generous Vacation: Receive four weeks of paid vacation annually.
• Sabbatical Leave: Benefit from an additional paid sabbatical every five years.
• Best-in-Class Compensation: Owner Operators with their own restaurant earn half the bottom line, which is typically between $125,000 and $325,000 (protected with a guaranteed minimum weekly income of $1,500). Owner Operators in Training earn between $70,000 - $90,000 per year (for 2-3 years) while learning and preparing to open a Brassica of their own.

What we expect from you:

• Growth Mindset: Strong motivation for personal and professional growth.
• Invest in Others: Continuously help those around you to learn, grow, and perform at their best.
• Team Player: A collaborative, “roll up your sleeves” approach, always ready to work alongside your culinary and service team.
• Exceptionally Positive Attitude: Enthusiasm, optimism, and lots of energy.
• Professionalism: Excellent communication skills, confidence, and follow through.
• Thrive in a Fast Paced Environment: Ability to maintain Brassica’s high standards under all circumstances.
• Exceptional Work Ethic: Demonstrate a proactive leadership style with a strong sense of urgency, eager to work long 9-12 hour days, with a willingness to go above and beyond when necessary to achieve your goals.
• Openness to Travel + Relocate: Be open to travel during training and willing to relocate for the opportunity to open your own location.
• Background: A Bachelor’s Degree with a strong GPA, and/or a track record of success in your current career.

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The word Owner in this job title is used to describe how Owner Operators are paid like owners. It does not mean or represent stock or equity ownership.

Are you ready to build a career – not just clock in for a cause? At 99 Exposure, we partner with high-impact nonprofit organizations to scale their reach, expand donor networks, and execute performance-driven event campaigns. We’re hiring entry level Non-Profit & Event Assistant professionals who are hungry for growth, confident in direct customer communication, and ready to develop real business skills while representing meaningful initiatives.

This Non-Profit & Event Assistant position is an entry level role that places you at local promotional events and community venues where you’ll interact directly with the public. Yes, your work supports nonprofit missions; but the foundation of this role is about ambition, performance, and building a career with upward mobility. If you’re driven, competitive, and eager to learn how to win in a fast-paced environment, this Non-Profit & Event Assistant role is your entry point.

Your Day-to-Day as a Non-Profit & Event Assistant:

• Represent our nonprofit partners at curated community events, retail pop-ups, and other high-traffic settings
• Engage confidently with attendees to communicate campaign goals, impact stories, and ways to contribute
• Apply persuasive communication techniques to convert conversations into action and donor involvement
• Maintain accurate customer details, manage donor processing tasks, and reinforce a seamless on-site experience
• Collaborate with fellow Non-Profit & Event Assistant team members to optimize event outcomes, campaign growth, and lead conversions
• Participate in ongoing coaching designed to elevate your communication, leadership, and business mindset

What We’re Looking For in a Non-Profit & Event Assistant:

• A competitive edge and the confidence to start conversations with anyone
• Strong communication skills and a mindset geared toward improvement and measurable progress
• The discipline to show up, outperform expectations, and treat this entry level role as the start of something bigger
• Reliability, drive, and the ability to thrive in a performance-oriented environment
• Availability for varied schedules, including evenings and weekends as needed

**No nonprofit experience is required. If you’re motivated, coachable, and serious about building a future, we provide the training to turn an entry level Non-Profit & Event Assistant into a leadership contender.

What You’ll Gain as a Non-Profit & Event Assistant:

• Comprehensive entry level training led by proven mentors
• Real-world experience in public engagement, event strategy, and team execution
• Clear, attainable pathways to leadership roles and campaign management
• A competitive, high-energy environment where performance is recognized and rewarded
• Opportunities to travel for expansion projects and campaign launches
• A career that combines impact, momentum, and upward mobility; not just a place to "help out"

The Product Manager is responsible for the product planning and execution throughout the Product Lifecycle, including gathering and prioritizing product and customer requirements, defining the product vision, and ensuring revenue and customer satisfaction goals are met. The Product Manager’s job also includes ensuring that the product supports the company’s overall strategy and goals.

This role supports an eCommerce fulfillment environment that manages pickup, third-party delivery (Instacart and DoorDash), and operations. The team is building a platform focused on order submission, selection, and routing, with an emphasis on operational reporting, process optimization, and demand forecasting.

About the Role

The Product Manager is responsible for the product planning and execution throughout the Product Lifecycle, including gathering and prioritizing product and customer requirements, defining the product vision, and ensuring revenue and customer satisfaction goals are met.

Responsibilities

• Manage all technical aspects of product through product lifecycle
• Work directly and indirectly with business stakeholders, vendors and third parties to ensure execution of deliverables
• Create, maintain and communicate product catalog and technology roadmaps, including near-term delivery, to engage stakeholders across the organization
• Identify, measure and improve key product catalog metrics to enhance the customer experience, and create a compelling, relevant product vision using web metrics, customer insights, feedback, research and internal operational metrics
• Elicit, define and analyze medium to complex requirements in various formats ensuring they are testable, measurable and traceable
• Set criteria for minimum viable product to increase the speed/frequency with which enhancements and new capabilities are delivered
• Lead the appropriate teams to refine, prioritize and manage requirements using various tools (e.g., templates, team backlogs, requirements management or agile task management applications)
• Lead requirement walk-throughs with key stakeholders using various methods (e.g., team demos, workshops, sprint planning and backlog refinement sessions)
• Identify and estimate anticipated work efforts based on priority using requirement work plans, program increment (PI) planning, and sprint planning
• Define and resolve dependencies, issues and risks and identify impacted areas through team collaboration
• Break down a medium to complex vision into smaller projects, initiatives or features

Qualifications

Skills: Must-Have

• Product strategy & prioritization
• Data platform fundamentals
• ML literacy
• Stakeholder communication
• Designing for expert users without alienating new ones
• Clear documentation and onboarding flows
• Understanding user workflows—not just APIs

Strong Differentiators

• MLOps understanding
• Experimentation and metrics fluency
• Responsible AI leadership
• Platform UX thinking
• Stakeholder Management

Required Skills

• Align business leaders, engineers, data scientists, legal/compliance, and ops
• Translate technical constraints into business-relevant language
• Manage expectations around ML uncertainty and iteration

Preferred Skills

• Data Concepts You Should Be Fluent In
• Data types: structured, semi-structured, unstructured
• Data pipelines (batch vs. streaming)
• Data quality dimensions: accuracy, completeness, timeliness
• Data lineage and observability
• Metadata, schemas, and versioning
• Platform Thinking
• APIs, SDKs, and self-service capabilities
• Multi-tenant vs. single-tenant design
• Performance, scalability, and cost tradeoffs
• Internal vs. external (customer-facing) platforms
• Machine Learning Fundamentals Every PM Should Know
• Supervised vs. unsupervised learning
• Training vs. inference
• Features, labels, and training data
• Model evaluation metrics (precision, recall, AUC, RMSE, etc.)
• Overfitting vs. generalization
• ML Product Realities
• ML outputs are probabilistic, not deterministic
• Model performance degrades over time (data drift, concept drift)
• Improving models often requires better data, not better algorithms
• ML development is experimental and iterative
• Areas that must be understood
• Model training pipelines
• Model deployment patterns (batch, real-time, edge)
• Model monitoring and retraining
• Versioning of models and data
• Rollbacks and experimentation (A/B tests, canary releases)