Information Technology Jobs in Raynham, MA

Job Title : Oceanography Category / Component: Officer • Both Overview Oceanography (OCEANO) Officers, also called METOC, are the Navy's geophysical experts who understand and apply all facets of meteorology, oceanography, hydrography, bathymetry, geophysics, and precise time and astrometry.

Their mission is to define and apply the physical environment, from the bottom of the ocean to the stars, to ensure the U.S.

Navy has the freedom of action to deter aggression, maintain freedom of the seas, and win wars.

Key Responsibilities Provide timely and relevant support to fleet and joint operations by leading the collection, processing, prediction, exploitation, and dissemination of environmental data.

Ensure safety of navigation, access to denied waters, freedom to maneuver at will, and increase the lethality of Navy forces.

Lead teams ranging from small 3-4 person deployable units to large commands of over 400 personnel.

Serve as the one-of-one geophysical expert at an operational command.

What to Expect Serve in a variety of challenging operational billets with increasing scope and responsibility, both at sea and ashore.

The career path interweaves sea, shore, and educational tours.

Sea duty may include leading small team detachments on U.S.

and foreign vessels, serving as the embarked OCEANO Officer on an aircraft carrier or amphibious ship, or serving on a Strike Group or Joint Task Force staff.

Shore tours include assignments at major production commands, forecast centers, headquarters, Joint commands, the Navy Data Center, and Naval Research Labs.

Work Environment Assignments are worldwide, including Europe, Hawaii, Asia, and the Middle East.

Work environments range from being at sea on surface combatants, survey vessels, aircraft carriers, and amphibious ships to being ashore at major production commands, forecast centers, headquarters, and research facilities.

Pathways, Training & Advancement Initial training includes the 3-week Information Warfare Basic Course (IWBC) and the 7-week Basic Oceanography Accession Training (BOAT).

Officers may also attend Division Officer Leadership Course (DIVOLC).

Postgraduate education at the Naval Postgraduate School is required for officers at the LCDR level and senior, typically as mid-grade Lieutenants.

Promotions to LTJG and LT occur at 2 and 4 years of service, with competitive promotion opportunities to LCDR, CDR, CAPT, and Flag Officer ranks.

Requires a Baccalaureate degree, preferably in a technical field, with a cumulative GPA of 2.8 or greater.

Must have completed a full college calculus series (I and II) with a minimum 'C' average, and a college-level calculus-based physics series (I and II) with a minimum 'B' average.

A desired degree is in physics, physics-based oceanography, meteorology, hydrography, earth science, engineering, or mathematics.

Qualifications All Navy jobs require meeting general enlistment or commissioning standards, which typically include: Eligibility to serve in the United States Navy as an Officer, including United States citizenship A bachelor's or qualifying professional degree Meeting age limits that vary by program and are set in law and Navy policy.

Some communities have more restrictive age ranges Meeting medical, vision, and dental standards, including body composition and physical fitness requirements, with some jobs requiring more demanding standards Meeting character and conduct standards, including background screening Achieving required test scores on the Officer Aptitude Rating exam Eligibility for a security clearance when required for your rating or designator Additional qualifications can include specific skills, education, licensure, or experience that are unique to a job or community and will be reviewed with you by a recruiter.

Additional qualifications for this job may include: Must be qualified for sea duty, world-wide assignable, and eligible for a Top-Secret security clearance.

Education Education benefits are available through standard Navy programs such as Tuition Assistance, the Post-9/11 GI Bill, ACE-recommended college credit for Navy training, Navy COOL-funded certifications, USMAP apprenticeships, and other Navy College Program opportunities.

Specific options depend on the Sailor's status, training, and current Navy policy.

Pay, Benefits & Service Pay, benefits, and service commitments follow standard Navy Active and/or Reserve policies for this type of role, including basic pay, allowances when eligible, health coverage, and retirement options.

Exact entitlements, special pays, and service obligations depend on program, component, years of service, and current law and Navy guidance.

Incentives Incentives such as bonuses, special pays, and loan repayment may be available at times for specific ratings or communities, but they change frequently and cannot be guaranteed.

Applicants must confirm current incentives and eligibility with an official Navy recruiter or authoritative Navy source.

Notes and Disclaimers This description is a general overview of typical duties, training, and opportunities in this community.

It does not replace official Navy instructions, policies, or contracts and does not guarantee specific assignments, training, incentives, or outcomes.

Actual opportunities depend on Navy needs, individual performance, screening results, and current law and policy.

Description:

About Us

Founded in the 1930s and proudly based in Westport, Massachusetts, Mid-City Scrap is one of New England's most established and trusted names in metal recycling. We provide comprehensive recycling services across the region, specializing in both ferrous and non-ferrous metals. 

What We Offer

• Low-cost Medical, Dental and Vision insurance
• Company paid life, AD&D and short-term disability insurance with supplemental life and disability insurance options
• Generous paid vacation 
• 8 Paid holidays
• Company match 401(k) and safe harbor company contribution
• Weekly pay schedule
• Unlimited growth opportunities

About the Position

The Millwright installs, maintains, and repairs machinery and material-handling systems throughout the yard. This role demands precision mechanical skill, safety compliance, and proactive troubleshooting to minimize operational downtime.

Key Responsibilities

• Perform routine inspections, lubrication, calibration, and adjustments on machinery.
• Diagnose and repair mechanical, pneumatic, hydraulic, and limited electrical issues promptly.
• Collaborate with maintenance team to streamline processes and reduce recurring mechanical failures.
• Pinpoint root causes of breakdowns and implement sustainable repairs.
• Retain and organize all maintenance records.
• Adhere to OSHA standards and facility safety protocols, including Lockout/Tagout (LOTO) procedures and PPE usage.
• Conduct and document safety inspections, identify hazards, and implement corrective actions.
• Assist with general labor tasks as needed. 
• Communicate effectively with team members and supervisor.
• Ensure compliance with all standard operational procedures, safety procedures and any additional policies and procedures from management.  

Requirements:

Qualifications

• Technical certification or trade school training preferred.
• 3-5 years experience as a Millwright
• Proficiency in mechanical systems, hydraulics, pneumatics, and basic electrical troubleshooting
• Strong problem-solving skills and ability to work independently or as part of a team.
• Knowledge of OSHA safety standards and lockout/tagout procedures.

 Working Conditions

• Work is performed in an industrial environment with exposure to noise, dust, varying temperatures and weather conditions.
• Requires standing, climbing into and out of machines, lifting 50lbs regularly, twisting, bending, and walking on uneven ground.
• Use of personal protective equipment (PPE) is mandatory.

PLEASE NOTE: The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required.

All U.S. applicants must be 18 years of age.

An offer of U.S. employment by Mid-City Scrap, LLC is contingent on the satisfactory completion of a post-offer drug screen and background check.

As an Equal Opportunity Employer, Mid-City Scrap, LLC does not discriminate based on race, religion, color, sex, marital status, disability status, national origin or ancestry, veteran status, age, prior industrial injury, sexual orientation, genetic information, or any other protected status under local, state, or federal law.

Compensation details: 25-30 Hourly Wage

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As an Assistant General Manager at Wendy's, you'll provide leadership, supervision, and direction on strategic initiatives and operating standards to positively impact business. With the support of the General Manager, you will drive customer service, training and development, sales & profit growth and accountability across the entire restaurant team. We're counting on you to create and sustain a fun, inviting work environment and to model Wendy's core values every day.

We get you. Here's what you can expect as an Assistant General Manager (AGM):

• Perks Medical, vision, dental, HSA, 401(k) with employer match, paid time off and free meals while working
• Career Growth The AGM role is designed to get you ready to be Wendy's next great General Manager. Want to run your very own store? We got you.
• Training We provide a best-in-class restaurant leadership training program to build the foundation for you to become a high-performing leader for Wendy's

Responsibilities:

• Stand and move for most - if not all - of your shift.
• Use and understand restaurant equipment from a headset and grill to registers and computers.
• Follow brand standards and guidelines to prepare great food, serve our customers and maintain a clean restaurant that you're proud to work in
• Secure reliable transportation to travel to your home store and other locations (restaurants, area office, etc.) as needed.

For more information on specific equipment or job requirements, see the job description or talk to the hiring manager.

What we expect from you:

• Minimum of 1 year of experience leading people
• Demonstrated ability to lead and grow your team while managing operations in a fast-paced environment.
• A commitment to promoting proper procedures and a culture of food safety
• Flexible work availability

Real food. Real people. We are a proud equal opportunity employer - all ages, races, religions, nationalities, genders and the LGBTQ+ community are welcome. We provide reasonable accommodations in order to enable people with disabilities to perform the essential functions of their jobs.

Wendy's has an ongoing need for this role

Wendy's is an equal employment opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job.

707 WEST CENTER STREET WEST BRIDGEWATER, MA 02379

FLSA Status: Exempt

Department: Food and Beverage Kitchen

Reports to: Chef De Cuisine & General Manager

Purpose:

The Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. The Chef works as part of the management team of the restaurant to build sales and grow the business and is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged.

The Chef is expected to work an average of 5055 hours per week.

Essential Duties:

-Creating and maintaining an upbeat, productive, and educational environment.

- Projecting a positive attitude.

- Showing respect for all employees and actively cultivating an inclusive environment build upon

mutual respect, civility, and positivity.

- Providing ongoing training and constant improvement of product and workplace (i.e., safety,

sanitation and systems).

- Setting the pace and tone of the kitchen and overall restaurant through attitude,

initiative and drive.

- Providing feedback and direction to BOH employees, to continue ongoing development.

-Helping to develop a cohesive team and leading them to work toward the common goals of the

restaurant.

- Possessing a high level of initiative and drive to do whatever is necessary to build and run a

successful operation.

- Working closely with the General manager to create a team atmosphere among the entire staff that is both a positive and professional work environment.

- Leading by example, taking an active role in cooking and supervising the line during dinner service.

- Participate in mini meetings with FOH management on a regular basis to ensure clear line of communication and upkeep of company goals.

- Establishing clear communications along all lines within the business.

Building the Business and Guest Base

- Aggressively working to build food sales by operating the kitchen with a guest-satisfaction mentality.

- Making decisions based on what is best for the guest.

- Solving problems so that each guest will want to return.

-Working with the GM and front of house manager to train staff on product knowledge.

Quality of Operations

-The Chef is responsible for ensuring that the restaurant is operating at or above company standards. The

-Chef must pay attention to detail in all areas of the operation, including food quality and consistency, training

and development, security, safety, sanitation, and physical structure.

Specifically:

- Ensuring strict adherence to standards for food quality.

- Demonstrating commitment to cultivating knowledgeable staff members who are proud of our

quality and believe in our concept.

- Ensuring all Health Department regulations are always enforced.

Cost Management and Profitability

The Chef is responsible for generating strong financial performance for the health of the restaurant and the

company. They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed

budgeted financial goals.

Specifically:

- Working proactively with the General Manager to maximize sales and optimize profits through the

management of food and labor costs.

- Food COGS goal of 28% or less.

- Total Kitchen Labor goal of 11%

- Analyzing weekly costs to ensure proactive management of controllable costs.

- Assuming full responsibility for:

- Monitoring daily BOH labor reports and minimizing overtime.

- Providing a monthly physical inventory

- Maintaining the valuations on your inventory using invoices from vendor

- Purchasing and Receiving

- Monitoring local vendors accordingly.

- Placing effective orders, based on sales, while simultaneously taking advantage of drop size

incentives.

- Proper receiving, rotation, storage, and handling of all food products.

Production

- Taking a hands-on approach and being directly involved in daily production.

- Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of

labor, including:

- Daily prep counts.

- Weekly prep totals and weekly prep plans.

- Regular review of Product Mix (P-Mix) information.

Personnel

The Chef is responsible for overseeing all aspects of kitchen staffing and is responsible for the hiring and

scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of

kitchen operations.

Specifically:

- Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may

impact staffing needs.

- Keeping the GM informed of all staffing needs.

- Ensuring thorough and complete training of all employees, including kitchen operations, knife

safety, proper handling of product, use of chemicals, use of equipment, etc.

- Minimizing employee turnover.

- Providing coaching, mentoring and development to all employees as this is critical for the

success of the restaurant and the company.

- Mentoring, coaching and developing Sous Chef Donald Readington to be an extension of yourself. Sous

development should include; menu engineering, systems development, training systems, vendor

negotiations and kitchen management.

- Providing consistent and frequent feedback to Sous Chef(s) and staff.

- Teaching and coaching staff daily.

- Holding BOH meetings to review specials, menu items and discuss kitchen issues.

- Attending FOH Pre-Meals to review specials, menu items and discuss kitchen issues.

- Producing an accurate forecast

Administration

- Overseeing the creation and implementation of all menus.

- Ensure all menu changes are rolled out according to The Terrace Rooftop Dining procedures

- Ensuring that performance reviews of all BOH employees are completed annually

Facility and Equipment

The Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically:

- Providing a daily walk through of the kitchen to determine areas needing attention or repair.

- Maintaining a running punch list of need to have as well as nice to have items which are

handled in a timely fashion as appropriate.

- Planning necessary upgrades in a timely, well thought out way.

- Calling appropriate repair companies

- Keeping The Terrace Leadership informed of all necessary repairs and logging repairs and

Maintenance.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Compensation details: 75 Yearly Salary

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Do you want to become a surrogate? We are now offering a sign on bonus to all qualified and matched surrogates that sign contracts. The first step is to fill out our surrogate application. A fertility specialist will contact you to continue the process. For intended parents interested in surrogacy to start or grow their families please contact us today. The surrogacy process is complex, but we will be with you every step of the way. Call today to get started.

Women who may have the ability to produce eggs but are unable to use their uterus or do not have a uterus, may consider a surrogate. A donated egg may also be used with the surrogate in the event a woman cannot produce her own eggs or her uterus is not intact or insufficient to carry a pregnancy. In either case, the husband's sperm, if viable, may be used.

Using an egg donor unrelated to the surrogate carrier eliminates any biological tie. The egg of the surrogate is never used as part of the assisted reproduction process, so that a surrogate is never in the position of delivering her own biological child.

The basic requirements of a woman to serve as a surrogate are:

• Emotionally stable
• Responsible
• In good physical health
• Non-smoker
• Has had at least one successful pregnancy
• Is capable of carrying a child to full term

A woman is not required to fall within a particular age range to serve as a surrogate, but most intended parents prefer a surrogate under the age of 40. For more information on surrogacy please see the documents on the left side of this page.

In Texas, there is a judicial process for validating the Gestational Contract (the contract between the intended parents and the surrogate). Included within the various requirements for having a Gestational Contract validated by a Texas court is that the intended parents must be married and the surrogate must have previously carried a child to term. Additionally, there are residency requirements that apply to either the surrogate or the intended parents, but not both.

Compensation for a surrogate services generally starts in the range of $35,000 - $40,000, for base compensation with over all fees up to 70k, in many cases. The amount of compensation is dependent upon a variety of factors, including, but not limited to, whether the surrogate carries twins, what procedures a surrogate is required to undergo and whether the delivery is vaginally or by cesarean section.