Code Red Dinner Menu Jobs in Usa

The Carpenter is responsible for constructing, installing, repairing, and maintaining structures using a variety of materials and tools. This role requires the ability to interpret drawings, perform accurate layout and installation, and collaborate with field leadership to complete work safely, efficiently, and to high standards of quality.

Carpenter Responsibilities

• Perform rough carpentry, site logistics work, fencing, decks, platforms, protection systems, and jobsite cleanup

• Review jobsite needs with Superintendents and Foremen and coordinate work activities

• Estimate, inventory, monitor, and request labor, materials, and equipment

• Operate equipment such as forklifts and other approved tools

• Safely use and maintain hand and power tools

• Comply with safety instructions, signage, and manufacturer requirements

• Travel and work nights or weekends as required by project needs

• Work independently with minimal supervision while maintaining productivity

• Demonstrate teamwork, integrity, commitment, and professionalism

Carpenter Requirements

• Minimum of three (3) years of carpentry experience

• Valid driver’s license preferred

• Ability to read and interpret project drawings and specifications

• Knowledge of construction materials, methods, and tools

• Knowledge of foundations and framing systems

• Basic arithmetic and geometry skills applicable to carpentry

• Ability to work independently and follow direction

• Clear communication skills, especially in emergency situations

Competitive wage DOE

Benefits: Health, Vision and Life Insurance, 401k, Profit Sharing

For consideration, please submit resume and references to

No phone calls please.

CD Redding Construction is an Equal Opportunity Employer

CCB# 47432

The position of Construction Manager will support the Development Department by overseeing and managing construction projects within our retail portfolio. The ideal candidate will have a strong background in construction management, specifically within the retail sector, and possess excellent leadership, communication, and project management skills. This position will be based in our corporate office in Santa Ana, but also requires time out in the field visiting sites for quality control and troubleshooting purposes. Travel will be within the continental US.

Responsibilities

• Review landlord work letters, drawings, specifications, and constructability for compliance and feasibility.
• Perform project assessments to verify existing conditions, define required improvements, and prepare scope and budget summaries.
• Develop preliminary project budgets, conduct cost analyses, coordinate value engineering, and optimize costs against market benchmarks.
• Manage and track construction costs to ensure alignment with approved budgets, contracts, scopes, and industry standards.
• Assist with bid packaging and support contractor and subcontractor selection.
• Organize and set up projects prior to design, coordinating with architects, engineers, inspectors, consultants, and AHJs.
• Create and manage project schedules in Microsoft Project, monitoring critical path activities, milestones, and tenant turnover dates.
• Lead project kick-off calls, jobsite meetings, progress reviews, and proactively communicate risks, issues, and mitigation plans.
• Ensure quality control, adherence to approved plans, and maintain all project documentation including RFIs, submittals, and change orders.
• Conduct final project walks to confirm landlord work completion, support tenant improvement challenges as needed, and manage turnover to tenant.

Skills

• Bachelor’s degree in Construction Management preferred
• 3 -5 years of Construction Management experience within retail commercial development or construction firm
• Experience and knowledge of market construction costs in different geographical areas of the US
• Complete understanding of Design Development Process involving entitlement/design/utilities/permitting/construction/tenant coordination
• Excellent organizational skills
• Must be proficient with Microsoft Outlook, Word, Excel, and MS Project
• Ability and experience in managing people and contractors for several projects concurrently
• Strong written and communication skills required
• Ability to navigate and execute in demanding/changing environment that requires on-going assessment and being solution driven as project challenges/issues arise

Benefits include:

• 401k with matching (100% vested after 90 waiting period for enrollment)
• Medical Insurance (75% company paid)
• Dental Insurance (employee partially covered)
• Vision Insurance (employee 100% covered)
• Life Insurance, AD&D, and Short- & Long-Term Disability Insurance (100% company paid)
• Voluntary Life Insurance
• Health Savings Account option
• Paid Time Off
• Sick Time
• Volunteer Time Off
• 10 Paid Holidays
• Holiday break
• Corporate events throughout the year

Company Summary:

Red Mountain Group was established as a result of one man’s vision - that anything is possible and that every challenge brings its own opportunity. This philosophy has been the driving force behind RMG since being founded by Michael Mugel in 1991. Starting with the purchase of a single distressed shopping center in Mesa, Arizona, today RMG is an established and innovative leader in the retail redevelopment industry, with a current portfolio of more than 6 million square feet located across 21 states.

Our in-house abilities include Asset/Portfolio Evaluation, Property & Asset Management, Leasing & Marketing, Project Construction Management, Retail & Mixed-Use Development, Entitlements, Acquisitions & Dispositions, and Financing.

RMG is an equal opportunity employer.

This is not a remote or hybrid position.

We are seeking an experienced Foreman to support Superintendents and lead field crews in the execution of construction activities. The Foreman functions as a working leader, responsible for supervising crews, coordinating daily work activities, and ensuring work is completed safely, efficiently, and in compliance with project documents and company standards.

Foreman Responsibilities

• Assist Superintendents with daily managerial and field coordination duties

• Lead and supervise Rough Carpenters and/or Laborers while actively performing work

• Read, understand, and execute work according to plans, specifications, and scopes of work

• Oversee rough carpentry work including walkways, structures, enclosures, railings, stairs, temporary doors/openings, and site safety installations

• Direct crews in material handling, layout, measuring, cutting, and installation activities

• Identify jobsite hazards and direct corrective actions using carpentry and safety best practices

• Coordinate logistics including workforce utilization, plant layout, equipment, and quality control

• Collaborate with project teams to develop schedules, determine sequencing, and implement recovery plans as needed

• Develop daily and short-term work plans and delegate crew assignments

• Coordinate with subcontractors and suppliers to verify scope understanding and monitor progress

• Ensure contracted work complies with approved contract documents

Foreman Requirements

• Minimum of seven (7) years of construction experience, including at least one (1) year in a foreman, lead, or supervisory role

• OSHA 30-hour certification required or willingness to obtain

• Strong leadership, delegation, and team motivation skills

• Ability to plan, analyze, and solve problems using sound judgment

• Ability to read and interpret drawings, specifications, schedules, and scopes of work

• Clear and professional verbal and written communication skills

• Basic computer skills, including use of smartphones or tablets for project applications

• Ability to train, develop, and provide performance feedback to team members

• Valid driver’s license or CDL as required for equipment operation or travel

Competitive wage DOE

Benefits: Health, Vision and Life Insurance, 401k, Profit Sharing

For consideration, please submit resume and references to

No phone calls please.

CD Redding Construction is an Equal Opportunity Employer

CCB# 47432

• 
  
• Medical: Multiple plan options.
  
• Dental: Delta Dental or reimbursement account for flexible coverage.
  
• Vision: Affordable plan with national network.
  
• Pre-Tax Savings: HSA and FSAs for eligible expenses.
  
• Retirement: Competitive retirement package to secure your future.
  

The registered nurse (RN):

• is accountable for the coordination of nursing care, including direct patient care, patient/family education and transitions of care.
• supports professional nursing practice across practice settings and across the continuum of care to meet the needs of the patient and family.
• will function within the Mayo Nursing Care Model, which includes accountability for planning, implementing, evaluating and communicating all phases of nursing care for assigned patients. The ANA Nursing: Scope and Standards of Practice provide a basis for the practice of the RN.
• provides leadership through activities such as preceptor role, informal leadership roles, and quality improvement efforts.
• delegates patient care according to skill level, experience, patient acuity, fiscal accountability, and adequacy of resources.
• possesses excellent communication skills; is skillful in mentoring and teaching; and may participate on committees or projects.

Graduate of a registered nursing program.

All entry-level associate degree registered nurses with a RN start date of April 1, 2020 and after must provide documented evidence of program completion of their baccalaureate degree in nursing within five years from the last day of the month of their RN start date.

All entry-level associate degree registered nurses with a RN start date prior to April 1, 2020 must provide documented evidence of program completion of their baccalaureate degree in nursing program as stipulated by the degree requirement program in place at time of hire.

One year of RN experience in an applicable care setting or one year of current LPN experience at Mayo Clinic is preferred.
 
License or Certification:

Current MN RN license

BLS (Basic Life Support) for Health Care Providers from one of the following programs required:​
     1. American Heart Association
     2. American Red Cross

Code Ninjas is the nation's fastest-growing kids coding franchise. In our center, kids ages 7-14 learn to code in a fun, non-intimidating way by playing and building video games they love. Kids have blast and can't wait to come back. Parents are thrilled as their children gain confidence and new skills including coding, math, logic, and problem-solving, as they progress from white to black belt. Our core promise is, Kids have fun, parents see results. We believe in these words so much that it's written on the walls in our center.

We are looking for a Center Manager to join our team of dynamic, energetic, forward-thinking minds, working toward our common goal: providing a fun and safe learning environment for children. Are you a passionate, ambitious, dependable, business-minded leader? Do you enjoy taking responsibility for a project and seeing it through to success? This could be the role for you.

Responsibilities include:

• Oversee daily operations of the center
• Follow up on leads, schedule tours, and close deals
• Work with parents to define children's learning needs
• Provide center tours while maintaining awareness of students currently in the center
• Engage with children and families in the center
• Ensure that parents understand how their child is learning and progressing
• Engage and oversee coaches/tutors to ensure team needs are met
• Ensure the center is a fun and safe learning environment for our students
• Uphold corporate standards with respect to center cleanliness & operational standards
• Ability to think on the fly and be perceptive to center dynamics
• Report weekly to the executive team on progress

Qualifications:

• Proven work history with children ages 7 and up, and enthusiasm for working with kids
• Knowledge of business operations, sales, and team leadership
• Familiarity with technology, Microsoft suite, social media, office equipment
• Flexible schedule
• Must be fun to work with and enjoy working in a fast-paced, dynamic environment
• Deadline and detail-oriented. We can't miss dates or overlook customers
• Strong analytical and critical thinking skills

Compensation: $16.00 - $20.00 per hour

The Sous Chef at Stonehurst Manor plays a central role in the success of our culinary program. This position oversees kitchen operations, ensures consistency and quality in food preparation and presentation, and leads the training and development of the kitchen team. The ideal candidate is hands-on, organized, and passionate about mentoring staff while delivering memorable dining experiences that reflect the Manor’s elevated standards.

• Train all new kitchen hires in proper cooking techniques, plating standards, and food safety.
• Conduct ongoing training sessions to reinforce consistency, timing, and efficiency.
• Mentor team members to improve skills, build confidence, and encourage advancement.
  

• Manage the day-to-day operations of the kitchen, ensuring cleanliness, organization, and readiness for service.
• Monitor all stations during prep and service to maintain flow, quality, and timing.
• Provide leadership during peak service hours and ensure a collaborative kitchen environment.
  

• Ensure all dishes are prepared according to established recipes and presentation guidelines.
• Conduct line checks and regular tastings to maintain flavor profiles and portion accuracy.
• Review prep lists and station setup for consistency and completeness.
  

• Track inventory levels and assist in placing food orders to ensure accurate par levels.
• Minimize waste through proper product rotation and portion control.
• Monitor kitchen efficiencies to support food cost and labor targets.
  

• Collaborate with the Food & Beverage team on menu specials, seasonal updates, and events.
• Test and refine new dishes, providing feedback on preparation methods and ingredients.
• Ensure staff are well-versed in new menu items and plating standards.
  

• Enforce kitchen hygiene, food safety, and equipment handling standards.
• Conduct regular inspections to ensure compliance with health codes and internal protocols.
• Promote a clean, safe, and organized kitchen environment at all times.
  

• Assist with planning and execution of private dinners, weddings, and large-scale events.
• Coordinate kitchen logistics to meet service timelines and guest expectations.
  

• 3+ years of professional kitchen experience in a supervisory or lead cook role.
• Strong knowledge of kitchen systems, cooking methods, and culinary best practices.
• Demonstrated ability to train, lead, and motivate a team.
• ServSafe certification preferred or willingness to obtain upon hire.
• Culinary degree is a plus but not required.
  

• Competitive salary based on experience
• Paid time off and holiday pay
• Staff meal program and employee discounts
• Growth opportunities within the culinary team
• A supportive, team-oriented work culture in a scenic mountain setting

Food and Beverage Manager

• New York, NY, USA
• Full-time
• Job-Category: Food & Beverage
• Job Type: Permanent
• Job Schedule: Full-Time

Company Description

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest.

Job Description

The Food and Beverage Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Food and Beverage Manager will lead a service team of colleagues to a common goal for the guest, colleague, owner and brand awareness.

Compensation: $82,000.00 - $85,000 Annual Salary Plus bonus

Responsibilities

• Floor presence during shift, greeting and interacting with guests
• Perform daily inspection for readiness according to standards
• Responsibility for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineering
• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards
• Responsible for maintaining the highest standards of service and ambiance
• Supervision of tabletop presentation for meal service.
• Supervise and direct service
• Handle guest complaints in the most diplomatic manner
• Ensure food quality and 100% customer satisfaction
• Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing)
• Maintaining inventory of equipment, linen and other supplies
• Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions
• Monitoring and controlling Micros system in appliance to guest checks and hotel reports
• Monitor speed of service and exercise quality control for both food and beverage
• Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals
• Increase knowledge of the industry trends
• Maintain safety by adhering to stated safety policies and handle guest and employee accidents
• Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met
• Relay any outlet maintenance needs to the Engineering Department by work order program
• Keep storerooms in a state of readiness, cleanliness and tidiness
• Promote and maintain good employee relations between service kitchen and dining room
• Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train
• Wine list development
• Responsible overall for the delivery of wine service
• Progressive and ongoing staff education
• Working along with the culinary team, by pairing and suggesting wines that will best complement each particular food menu item
• Working on the floor as sommelier assisting in service and elevating our service performance while in direct contact with the restaurant patrons
• Ethical duty to work with the taste preference and budget parameters of the patron
• Maintenance of all wine lists and menus

Qualifications

• A college degree is preferred
• Freestanding restaurant experience necessary or luxury hotel experience a plus
• Strong food/wine and liquor knowledge
• Excellent customer service skills
• Clear concise written and verbal communication skills in English, second language is an asset
• Must be proficient in Microsoft Office, namely Word and Excel
• Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail
• Ability to meet deadlines, work under pressure and work independently
• Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts
• Ability to handle multiple tasks
• Strong leadership skills and the ability to motivate people
• Complete knowledge of P.O.S system
• Ability to calculate/analyze data
• Basic business math and accounting skills
• Attention to detail and strong sense of urgency
• The ability to think ‘out of the box’ and see the big picture
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line

Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace.

The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand.

As a General Manager, you will manage the operations of an assigned restaurant and be responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. In addition, you will directly supervise all employees (including subordinate managers) in assigned restaurant. You will be accountable for all aspects of restaurant operations and administration, ensuring execution of all tasks and systems to guarantee maximum guest satisfaction and a quality work environment.

• Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
• Plans and analyzes restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
• Responsible for all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.
• Responsible for conducting annual performance reviews with all restaurant employees, as well as recommending merit increases and preparing employee performance documentation.
• Attends University of Perkins and successfully completes all coursework.
• Achieves and maintains ServSafe certification.
• Performs and is able to assist in all functions for all positions in the restaurant.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications.
• Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness.
• Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees.
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.
• Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
• Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.
• Attends scheduled regional meetings; makes presentations to peers and management as requested.

• Two years previous experience in a management role; preferably in the food service industry
• High school diploma; some college or degree preferred
• Must be able to communicate clearly with guests and vendors in person and by telephone
• Must be able to operate the cash register
• Must be able to coordinate multiple tasks simultaneously

• Extensive standing without breaks
• Exposure to heat, steam, smoke, cold and odors
• Bending, reaching, walking
• Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet
• Must have high level of mobility/flexibility in space provided
• Must be able to fit through openings 30\" wide
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet
• Must be able to lift up to 50 pounds

Disclaimer

This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.

Compensation: $67,000.00 - $70,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation.

A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort.

They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.

Responsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods Portions and arranges food on serving dishes and is responsible for portion control and plate presentation May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads May wash, peel, slice, scoop, dice and julienne vegetables and fruits Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment Ability to prepare products according to recipe guidelines Knowledge and understanding of kitchen safety and sanitation including temperature requirements Has good judgment of food quality and production, understands the impact of spoilage Ability to assist Chef in preparing items for Guests with special dietary needs Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission in an accredited college/university working towards a degree in the culinary field.

Able to provide own housing for the duration of the internship program.

Able to provide/have reliable transportation to/from work.

Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full Time
- Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.

Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $33.88 per hour.

Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.

To learn more about our benefits visit:

The Culinary Line Cook plays an essential role in supporting the daily operations of the Twin Farms kitchen. Working closely with the Executive Chef and Sous Chefs, this position contributes to the preparation and presentation of exceptional cuisine that consistently meets, and exceeds, Twin Farms’ renowned Five-Star standards.

As a member of a collaborative and creative culinary team, the Culinary Line Cook supports multiple kitchen stations including breakfast, lunch, dinner, buffets, and pastry. This role requires versatility, strong technical skills, attention to detail, and a genuine passion for creating memorable culinary experiences for guests.

Responsibilities include, but are not limited to:

• Prepare and cook menu items with the guest’s culinary experience foremost in mind, ensuring all offerings consistently meet Twin Farms’ Five-Star standards for quality, presentation, and flavor.

• Support multiple kitchen stations including breakfast, lunch, dinner, buffets, and pastry as needed.

• Maintain careful attention to detail in food preparation, portioning, and plating.

• Assist in accommodating guest dietary needs, allergies, and preferences with precision and care.

• Monitor inventory use and assist in maintaining efficient kitchen operations and minimizing waste.

• Collaborate closely with chefs and culinary team members to ensure smooth and efficient service.

• Contribute ideas and creativity toward menu development and seasonal culinary offerings.

• Maintain clean, organized, and safe workstations in accordance with sanitation and food safety standards.

• Demonstrate strong teamwork and lateral service while coordinating with other departments to support the overall guest experience.

• Follow all kitchen safety procedures and operational standards.

• Perform additional duties as assigned by culinary leadership.