1850 Cnc Machine Operator jobs in Cohasset, MA

Minimum one (1) year of plant and/or manufacturing experience in a public, private, government, or military environment
Possess a High School Diploma/GED or higher completed and verified prior to start
Applicants meeting the basic qualifications above may be required to take and pass 3M elected testing as a part of the selection process.
**Must be legally authorized to work in country of employment without sponsorship for employment visa status (e.g., H1B status).**

SmartExplore AI is experimental.

Apply Directly

Part Time Break Staff

Norwood, MA 02062

$18/hr

Flexible Schedule

New, Posted 3 hours ago

Recommended

Seasonal Cashier

Lowe's

Pembroke, MA 02359

$16-$17.30/hr

Education AssistanceHealth InsurancePaid Time OffRetirement Benefit

New, Posted 2 hours ago

Apply Directly

Retail Stock & Fulfillment - Natick Mall

Nordstrom

Newton Highlands, MA 02461

$18.15-$18.85/hr

~ 45 min OnsiteFlexible ScheduleHealth InsurancePaid Time OffRetirement Benefit

A high level of ownership, accountability and initiative
For Los Angeles or San Francisco applicants: Nordstrom is required to inform you that we conduct background checks after conditional offer and consider qualified applicants with criminal histories in a manner consistent with legal requirements per Los Angeles, Cal. Muni. Code 189.04 and the San Francisco Fair Chance Ordinance.
Frequently lift and carry up to 25 pounds and occasionally up to 50 pounds
Regularly lift items weighing up to 10 pounds and occasionally up to 25 pounds
Had success working in a fast-paced environment thanks to your ability to prioritize multiple tasks
The skills to use of a variety of technology and new computer applications
Frequent use of hands for grasping, fine manipulation, pushing and pulling
The ability to work a flexible schedule based on business needs
Handle bulky and sometimes awkwardly shaped items, which includes reaching for and lifting these items above the head.
Organizational skills and attention to detail
Continuous movement for 6-8 hours per shift, which includes frequent bending, twisting, squatting, flexing and reaching in order to handle merchandise and assist customers.

SmartExplore AI is experimental.

New, Posted 7 hours ago

HVAC Technician - 2nd Shift

JLL

Cambridge, MA 02140

New, Posted 7 hours ago

Apply Directly

Front Office Supervisor

Studio Allston Hotel

Allston, MA 02134

New, Posted 7 hours ago

Easy Apply

Executive Chef

Brickstone Brewhouse Tavern

Raynham, MA 02767

~ 53 min OnsiteUrgently Hiring

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