642 Civil Structural Engineering jobs in Chartley, MA

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Civil Engineer

Pure Power Engineering

Boston, MA 02115

$110,000-$120,000/yr

RemoteUrgently HiringHealth InsurancePaid Time OffRetirement Benefit

Possesses effective written and oral communications skills.
Must possess strong technical verbal and technical writing skills and be able to read technical literature and engineering plans.
Proficiency in Microsoft Office including Excel, Word, and additional computer software.
Demonstrated proficiency working with AutoCAD Civil 3D, surfaces and profiles.
Familiarity with low impact development design and engineering practices.
Demonstrate an understanding of layer control, dimensioning and scaling, sheet sets, blocks, xrefs, line weights, plot files, and file transmission within AutoCAD
Good understanding of civil engineering best management practices (BMP) and standards
Bachelors in civil engineering, environmental engineering or other related disciplines.
Willing and motivated to grow with the team and learn project management skills
Must demonstrate two-way communication to effectively work with internal staff and external clients.
6 + years experience with civil site design, land development and local permitting processes

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Senior Associate Civil Engineer

The LiRo Group

Boston, MA 02115

New, Posted 3 hours ago

Civil Engineer

Pure Power Engineering

Boston, MA 02115

$110,000-$120,000/yr

Health InsurancePaid Time OffRetirement Benefit

New, Posted 16 hours ago

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Lead, Thermal Mechanical Engineer (Space Systems)

L3Harris Technologies

Hyde Park, MA 02136

Bilingual PreferredEducation AssistanceHealth InsurancePaid Time OffRetirement Benefit

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Mechanical Engineer II

Raytheon

Bristol, RI 02809

Flexible ScheduleHealth InsurancePaid Time OffRetirement Benefit

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Executive Chef

Brickstone Brewhouse Tavern

Raynham, MA 02767

~ 19 min Onsite

Working proactively with the General Manager to maximize sales and optimize profits through the management of food and labor costs
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
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
The Chef is responsible for generating strong financial performance for the health of the restaurant and the company
Ensuring all Health Department regulations are always enforced
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
Food COGS goal of 28% or less
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
Planning necessary upgrades in a timely, well thought out way
Taking a hands-on approach and being directly involved in daily production
Keeping The Terrace Leadership informed of all necessary repairs and logging repairs and Maintenance
Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept
Providing consistent and frequent feedback to Sous Chef(s) and staff
Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives
Proper receiving, rotation, storage, and handling of all food products
Overseeing the creation and implementation of all menus
Analyzing weekly costs to ensure proactive management of controllable costs
Providing a monthly physical inventory
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
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
Purchasing and Receiving
Teaching and coaching staff daily
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
Maintaining the valuations on your inventory using invoices from vendor
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
Ensuring strict adherence to standards for food quality
Monitoring local vendors accordingly
Calling appropriate repair companies
Ensure all menu changes are rolled out according to The Terrace Rooftop Dining procedures
Ensuring thorough and complete training of all employees, including kitchen operations, knife safety, proper handling of product, use of chemicals, use of equipment, etc.
Holding BOH meetings to review specials, menu items and discuss kitchen issues
Producing an accurate forecast
Assuming full responsibility for: Monitoring daily BOH labor reports and minimizing overtime
Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs
Providing coaching, mentoring and development to all employees as this is critical for the success of the restaurant and the company
Ensuring that performance reviews of all BOH employees are completed annually
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
Attending FOH Pre-Meals to review specials, menu items and discuss kitchen issues
The Chef is expected to work an average of 50–55 hours per week
Minimizing employee turnover
Executive Chef
The Chef is responsible for ensuring that the restaurant is operating at or above company standards
Total Kitchen Labor goal of 11%
They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed budgeted financial goals
Keeping the GM informed of all staffing needs