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Aramark is Hiring for Multiple Positions

Click HERE to download their hiring flyer.

Fry's Springs Station

Bar Manager

  • Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests. Each bartender’s primary objective is to show our guests such a marvelous time, they will want to return.

    Specific Duties and Responsibilities

    • Promote, work, and act in a manner consistent with the mission of Fry’s Spring Station.
    • SMILE
    • Prepare and serve alcoholic and non-alcoholic drinks consistent with the restaurant’s standard drink recipes.
    • Accept guest payment, process credit card charges, and make change if necessary.
    • Check identification of guests to verify age requirements for purchase of alcohol.
    • Clean and sterilize glasses, utensils, and bar equipment.
    • Balance cash receipts.
    • Record drink orders accurately and immediately after having received them into the register system.
    • Attempt to limit problems and liability related to guests’ excessive drinking by taking steps such as persuading guests to stop drinking, or ordering taxis or other transportation for intoxicated guests.
    • Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
    • Present drink menus, make recommendations, and answer questions regarding beverages.
    • Take beverage orders from serving staff or directly from guests seated at the bar.
    • Clean bars, work areas, and tables.
    • Reset tables in bar area.
    • Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
    • Serve snacks or food items to guests seated at the bar.
    • Slice and pit fruit, and prepare other garnishes for drinks.
    • Ask guests who become loud and obnoxious to leave, and/or report to MOD and if needed, local authorities.
    • Arrange and maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation, promotion of beverages, and attractive displays.
    • Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
    • Recognize and learn the names of regular guests and SMILE
    • Assist the restocking and replenishment of bar inventory and supplies.
    • Record and report all equipment problems and bar maintenance issues to the restaurant manager.
    • Attend all scheduled employee meetings and actively offers suggestions for improvement.
    • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
    • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Minimum Qualifications:

  • Be 21 years of age or older
  • Able to understand and properly communicate, using the predominant language(s) of guests
  • Knowledge of service and food and beverage, generally involving at least three years of front-of-the-house             operations and/or assistant management positions.
  • Excellent basic mathematical skills
  • Able to handle money and operate a point-of-sale system
  • Able to work in a standing position for long periods of time (up to 8 hours)
  • Able to safely lift and easily maneuver trays of food and containers weighing up to 50 pounds

Stamina to work up to 40-55 hours per week, as necessary

Please send resumes to Stephanie Anderegg-Maloy

 Sous Chef

Job Summary

The kitchen manager/chef is responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, portion, cost control, sanitation and cleanliness.

Responsibilities

  • Promote, work, and act in a manner consistent with the mission of Fry’s Spring Station.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods and other equipment     and food storage areas.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Check and maintain proper food holding temperature control points.
  • Estimate amounts and cost of required supplies, such as food and ingredients.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedure
  • Instruct cooks or other team members in the preparation,  as well as cooking of foods.
  • Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
  • Supervise or coordinate activities of team members engaged in food preparation.
  • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
  • Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Receive all products with the designated receiving policy.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Assist with employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen team members as appropriate.

Minimum Qualifications

  • Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
  • At least  6 months experience in a similar capacity.
  • Able to communicate effectively with managers, kitchen and dining room personnel, and guests.
  • Able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Able to work in a standing position for long periods of time (up to 9 hours)

Please send resumes to Stephanie Anderegg-Maloy

People Ready

People Ready is looking for Sharp Journeyman, Commercial Electricians that have strong pipe bending and wire pulling experience. Must be able to complete a Pipe Bending Test, as well as a Hands on Wiring Test that includes 3 way and 4 way switches.

Must be able to pass a Background Check as well a 10 panel drug test.

Please submit your resume to Eisrecruiting @peopleready.com for consideration.

Tucow's

Fiber Installation Manager
 
Work location: Charlottesville, VA 

 

The role includes:

  • Liaising with the local Fiber Construction Manager to ensure a united approach to managing the local Ting town’s network and all its employees.
  • Liaising with the local City Manager to ensure the best possible partnership is developing with city officials and the town’s residents.
  • Ensuring all required materials for installation and maintenance are on-site and accounted for. At times, will need to bridge inventory gaps between local Inventory Specialist and centralized leadership and distribution center.  
  • Proactively and consistently review customer install calendars to ensure full order capacity is both offered and booked.
  • Monitoring daily dispatches to ensure on-time arrival and completion.
  • Acting as senior local escalation contact for customer complaints and resolution.
  • Reviewing overall and individual Net Promoter Scores from customers and intervene when necessary to increase customer satisfaction.
  • Monitoring Field Operations metrics to find threats to mitigate and opportunities to exploit.
  • Partnering with Technical Training and Safety Manager to ensure your team is well trained and safe in all field interactions.
  • Participate in local marketing events as needed.
  • Host weekly meetings with Fiber Technicians to convey latest company news, policies and changes.
  • All other duties assigned by manager 

For more information, please click HERE

 

Fiber Construction Manager

Work Location: Charlottesville, VA

 

The role includes:

  • Liaising with the local Fiber Installation Manager to ensure a united approach to managing the local Ting town’s network and all its employees.
  • Liaising with the local City Manager to ensure the best possible partnership is developing with city officials and the town’s residents.
  • Ensuring all required materials for fiber construction are on-site and accounted for. At times, will need to bridge inventory gaps between local Inventory Specialist and centralized leadership and distribution center. 
  • Working closely with Network Engineering to provide local oversight to all Network fiber construction, including inspection, network test and accept and project closure.
  • Performing as the local expert and leader associated with Multi Dwelling Unit and Enterprise expansion projects including pre and post sales activities.
  • Acting as the local expert and single point of contact in all fiber restoration efforts.
  • Partnering with Technical Training and Safety Manager to ensure your team is well trained and safe in all construction efforts.
  • Partnering with Project Manager of Fiber Construction to ensure assigned activities are completed on-time, with quality and within budget.
  • Managing site pre-fielding and customer drop process, including 811 tickets, as we stage new underground or aerial drops to residential and business customers.
  • Partnering with local Fiber Installation Manager at times when dispatch volumes have overrun our installation resources and construction resources need to assist.
  • Participate in local marketing events as needed.
  • Host weekly meetings with OSP Technicians and contractors to convey latest company news, policies and changes.
  • All other duties assigned by manager 

For more information, please click HERE

Ivy Provisions

General Manager

The Ivy Provisions General Manager has the following primary functions:

Customers

Duty of serving as the interface between the customer and the business and upholding the tenets of the Ivy Provisions Customer Service Credo (listed below) and providing “mind-blowing” customer service in a fast-paced, high-volume environment. Additionally, the General Manager is charged with establishing teamwork and dedication among the employees, while making the customers feel like they are part of the IvP family.

Operations

The General Manager has the responsibility to direct the store’s overall daily operations, including but not limited to, filling out all required paperwork and documentation in a timely matter, ordering, curating and conducting/controlling inventory of food and product supplies and ensuring that the company’s safety codes and security policy are being maintained.  Also, it is imperative that the General Manager have a detailed understanding of all third-party vendors that help service the business, including food and beverage suppliers, security company, IT services and repair and maintenance,including hood cleaning, refrigeration, handyman, plumbing, electrical, grease-trap cleaning, landscaping, HVAC, waste removal, and general cleanliness of Ivy Provisions.  General Manager will also be tasked with coordination of regular and special events, including City Market, Barn n’ Brew, Wine Wednesdays, private dinners, in-house and off-site catering, etc.  It is understood that General Manager will refer all custom/off-menu catering orders to Chef Tommy Lasley within 24 hours of receipt of the request and will work closely with Tommy to respond to the client with a proposal within 72 hours.

Staff

The General Manager is responsible for enforcing all policies in the Employee Handbook, coordinating work schedules among employees, including handling request for exchange of shift and disciplinary action including written warnings and employment termination (all done on CTUIT).  It is also General Manager’s responsibility to recruit and interview qualified Team Members, to conduct regular performance evaluations and supervise, motivate and coach staff, as well assist in the development of staff, taking prompt, but thoughtful disciplinary action, if needed.

$40,000.00 depending on experience.  

Please send resumes to Stephanie Anderegg-Maloy

Ivy Provisions Cook

 

The Cook position reports directly to Kitchen Manager

Job Summary

Must prepare food products for speedy services and will also be required to take customer orders and serve guest at the counter.  This position require extensive knowledge of Ivy Provisions menu and customer service protocol.

Primary Responsibilities

  • Promote, work and act in a manner consistent with the mission of Ivy Provisions, LLC.
  • Maintain sanitation, health, and safety standards in work areas.
  • Clean food preparation areas, cooking surfaces and utensils
  • Verify that prepared food meets requirements for quality and quantity.
  • Cook and prepare batches of foods.
  • Process food tickets in a clear and understandable method
  • Measure ingredients required for specific food preparation
  • Clean, stock, restock workstations and display cases
  • Wash, cut and prepare foods in preparation for cooking
  • Serve customers at the counter
  • Attend all scheduled employee meetings and offer suggestions for improvement
  • Coordinate with and assist fellow team members to meet guests’ needs and support the operation of the restaurant
  • Fill-in for fellow employees when needed to ensure guest service standards and efficient operations.

Minimum Qualifications

  • Able to communicate effectively with manager and fellow team members.
  • Able to reach, bend stoop and frequently lift up to 40 pounds
  • Able to work in a standing position for long periods of time.

Starting pay $11.00-$13.00 per hour.  

Please send resumes to Stephanie Anderegg-Maloy

Cashier/Barista

 

This position reports directly to General Manager.

Job Summary

Provides “Mind-blowing” Customer Service to create and exceptional dining experience for all guests by making recommendations when appropriate, process customer payments and beverage orders.  Also perform other duties in the areas of preparing amazing Coffee/Tea beverages in a friendly manner.

Primary Activities & Responsibilities

  • Promote, work and act in a manner with the mission of Ivy Provisions, LLC
  • Receive and process all guest payments
  • Prepare or serve delicious hot or cold beverages, such as Coffee, Espresso, Teas, Hot Chocolate
  • Answer phone in approve IvP approved manner.  Take carry out orders as well as Order up orders.  Enter them into the Aloha POS system
  • Clean all work area, utensils or equipment
  • Describe menu items to guest or suggest products that might appeal to them
  • Recognize repeat customers, investors, order up drivers. Call them by name if possible.
  • Monitor/Clean entire Front of House including restroom and patio.  This includes trash, tables, utensils and napkin dispensers, sweeping etc.
  • Set up displays and restock stock products
  • Receive or stock retail supplies
  • Assist General Manager with stocking weekly deliveries
  • Set up or restock store displays
  • Weigh, grind and prepare exceptional Hot and cold beverages
  • Take out garbage
  • Create and print signs to advertise store products or events
  • Attend all scheduled employee meetings and offers suggestions for improvement
  • Coordinate with and assist fellow team members to meet guests’ needs and support the operation of IvP
  • May be required to assist General Manager/Kitchen Manager with Catering orders as well as deliveries
  • Fill-in for fellow employees when needed to ensure guest service standards of efficient operations

Tools & Technology

  • Espresso Machines
  • Cash registers
  • Coffee grinder
  • Coffee and Tea makers
  • Ice dispenser
  • Aloha Point of Sales software and touch screen monitors
  • Small Kegs

Minimum Qualifications

  • Must be able to communicate effectively with managers and kitchen team members.
  • Able to reach, bend, stoop and frequently lift up to 40 pounds
  • Able to work in a standing position for long periods
  • This position requires constant motion.  There is always something to do.

Starting pay is $11.00-$13.00 depending on experience.

Please send resumes to Stephanie Anderegg-Maloy

Kitchen Manager

 

This position reports directly to Executive Chef

Job Summary

The kitchen manager is responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, portion, cost control, sanitation and cleanliness.

Responsibilities

  • Promote, work, and act in a manner consistent with the mission of Ivy Provisions, LLC.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods and other equipment and food storage areas.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Check and maintain proper food holding temperature control points.
  • Estimate amounts and cost of required supplies, such as food and ingredients.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedure
  • Instruct cooks or other team members in the preparation,  as well as cooking of foods.
  • Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
  • Supervise or coordinate activities of team members engaged in food preparation.
  • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
  • Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
  • Receive all products with the designate receiving policy.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Determine how food should be presented and create decorative food displays.
  • Coordinate planning, budgeting or purchasing for all the food operations
  • Assist with employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen team members as appropriate.

Tools & Technology

  • Blenders, choppers, dicers, graters, peelers, processors, and/or slicers.
  • Grill, oven, etc
  • Kitchen and food thermometers
  • Personal computers

 Minimum Qualifications

  • Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
  • At least  6 months experience in a similar capacity.
  • Able to communicate effectively with managers, kitchen and dining room personnel, and guests.
  • Able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Able to work in a standing position for long periods of time (up to 9 hours)

 Pay Range $35,000.00- $45,000.00

Please send resumes to Stephanie Anderegg-Maloy

Northwoods at 4 Seasons

Facilities Maintenance

 

Essential Skills

  • Strong, Certified HVAC
  • General Maintenance Skills
  • Residential plumbing
  • Electrical
  • Appliance repair

Requirements

  • On call rotation
  • Background and Drug Screening
  • Clean Driving record and reliable transportation
  • High School Diploma or equivalent

If you possess these skills and qualities, please visit www.catoncompanies.com and apply today!

Jimmy Johns

Apply Online

BJ's

Apply Online 

Field & Stream and Dick's Sporting Goods

Apply Online

**Please note that all of the Apply Online links above will redirect you to the employment page of the individual employers and there will be a five second delay before that page loads with a notice that you are leaving the City of Charlottesville website.**
 

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