Provides safe and efficient operation of equipment used for the movement of packages/documents/heavyweight, dangerous goods and ULDs.
Assists in the buildup/breakdown of pallets containing heavyweight freight.
Performs other duties as assigned.
Able to lift 50 lbs. without assistance from the ground to chest level and to maneuver packages of any weight above 50 lbs. using appropriate equipment and/or assistance from another person.
Able to walk and stand for designated work hours.
Able to bend and squat for designated work hours.
Able to maneuver packages above shoulder level.
Ability to maneuver packages in enclosed spaces and stack packages above one's head if required at location.
Able to work in all weather conditions if required at work location.
Able to climb stairs and ladders if required at work location.
Able to successfully complete all basic and re-currency training.
The ability to communicate both timely and effectively, in a noisy operations environment, is required.
Non-covered safety sensitive position, a drug screen is required.
Employee must possess a valid driver's license.
Must complete and pass a drug screen and a criminal background check, must have a valid driver's license.

Cook

Healthcare Services Group

Hernando, MS 38632

High school diploma or equivalent.
Ability to follow recipes and dietary restrictions.
Compliance with COVID-19 vaccination policies
Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods.
Must be able to perform routine, repetitive tasks continuously.
Must be able to work around food and cleaning products.
Residency within the service area required
Current ServSafe or Food Handler certification is required based on State / County law.

Executive Chef- Upscale Casual

Goodwin Recruiting

Southaven, MS 38672

2+ years of current experience as an Executive Chef in a high-volume ($5M+), full-service corporate restaurant system.
Expert butchering skills are required.
You must be proficient in hand-cutting aged steaks and fresh seafood daily.
Expert-level execution in a scratch kitchen following standardized recipes; this is an operational leadership role rather than a creative/experimental position.
Deep knowledge of P&L; management, food cost (COGS), and labor optimization.
Strong professional stability with minimal job changes over the last five years.
Experience in concepts such as Bonefish Grill, Cheesecake Factory, or similar upscale-casual corporate environments.