Jobs in Cincinnati

How will you make an impact?

Manages through subordinates, the development and maintenance of quality evaluation, control systems and protocols for processing materials into partially finished or finished products for a business unit or corporate. Manages the audits of quality systems for deficiency identification and correction. Manages the overall development of inspection and testing processes, mechanisms and equipment as applied to new or existing products. Direct the design, development and maintenance of quality systems and procedures for processing materials into compute and networking racks for multiple product lines. Key objective for this role is to develop a culture of quality within the organization, drive continuous improvement in quality processes, systems tools, and techniques to improve business results and customer satisfaction. Provide exceptional support to customers, team members, and shareholders.

• Provide input to and support of plant and company safety initiatives

• Provide guidance to support the policies and process with the quality department members to promote the understanding and compliance.

• Establish the short and long-term quality goals for the organization and the team.

• Direct activities to facilitate the interaction between Quality and the other functional operations area, especially test and manufacturing engineering to accelerate improvement.

• Provides early guidance and solution’s concerning quality evaluation, control systems and protocols, e.g., non-compliant situations, customer scalations, requirements, government regulations, accuracy of products.

• Executes all management reports to clients, business unit.

• Collaborates with customer in order of accomplish their requirement’s or for any scalation.

• Development and modification of all quality evaluation and control systems in areas of product responsibility, and in compliance with company policies, customer requirements.

• Direct the development of methods and procedures for inspecting, testing and evaluating the precision and accuracy of products and production equipment.

• Provides guidance to statistical analysis projects to assess the cost of and determine the responsibility for products or materials that do not meet required standards and specifications.

• Directs the auditing process of quality systems for deficiency identification and correction, and delegates to the subordinates the implementation of the corrective action plans and executed in a timely manner.

• Ensures that corrective measures meet acceptable standards, and that documentation is compliant with all Jabil and customer requirements.

• Directs the development of sustainable, repeatable and quantifiable business process improvements. Develops and modifies as necessary and required on the status of quality assurance programs and practices.

• Provide direction and training, as necessary, to a staff of Managers and Quality Assurance Engineers.

• Provides early guidance concerning compliance all site required agency certifications related to product and process quality, not limited to: ISO 9001.

• Establishes up front quality planning for new products to ensure appropriate quality systems and processes required to support the introduction are developed and implemented.

• Exchange knowledge and information with other Jabil facilities to ensure best practices are shared throughout the Jabil organization.

• Other responsibilities may be assigned from time to time as needed, based on the evolution of the company and the requirements of the department/position.

• May perform other duties and responsibilities as assigned.

How will you get here?

Education and Experience:

• Bachelor’s degree required. Master’s degree preferred in Engineering or Technology disciplines.

• Minimum ten (10) years of experience and required industry experience

• Or a combination of education, experience and/or training.

• Ideally Seven (7) years of experience in high technology manufacturing including 3 plus years in compute and network server/rack industry.

• Must have a proven track record of driving improvements ideally in compute and network server/rack products.

• Experience in defining and changing quality culture in production environment.

• A team builder: develop and lead a cohesive quality team as well as drive cross functional collaboration.

• Successful track record of working in a matrix/collaborative environment.

• Strong background in ISO-9000 or similar ideally with ground up implementation experience.

• Multisite leadership experience would be a plus.

• Excellent verbal and written communication skills.

• Multi-task management.

• Teamwork and collaboration.

• Strong interpersonal skills.

• 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.

Do work that matters. Click here to learn more.

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.