<h3>Job Description</h3>
Job Description
Do more than make ends meet. Deliver with Gopuff and get paid to deliver what your neighbors need from a Gopuff facility near you! With one centralized pickup location and smaller delivery zones, Gopuff makes earning effortless. It's simple: deliver from a facility near you straight to the customer! You’ll be delivering everyday essentials, from cleaning supplies, home needs and OTC medications to food, drinks and more.&nbsp;
Sign up to be a Gopuff Delivery Partner today and experience the easiest way to earn big!
Why should you partner with Gopuff?
<ul>
<li>Earn an upfront amount for every order you deliver, even if it's canceled by the customer</li>
<li>Keep 100% of your tips + earn extra with special incentives</li>
<li>Earn Wait Pay when you schedule your time with us (varies by market)</li>
<li>Choose your own schedule and deliver when you want</li>
<li>No restaurants, no riders - deliver from a familiar, centralized facility. That’s it!</li>
</ul>
What you’ll need to get started:
<ul>
<li>Be at least 21 years or older</li>
<li>Valid U. S. driver’s license</li>
<li>Vehicle with insurance + registration in your name</li>
<li>Smartphone</li>
<li>Willing &amp; able to pass a pre-paid alcohol delivery training course (where applicable)</li>
</ul>
How it works:
<ul>
<li>Login to the Gopuff Driver app from your local facility</li>
<li>Get trip offers and pick up your orders inside</li>
<li>Deliver to happy customers</li>
</ul>
No previous delivery experience required. Sign up today and start earning!
–
Delivery Driver Partners will be independent contractors. Delivery Driver Partners must have a valid driver's license, minimum auto insurance and complete a background check. Delivery Driver Partners will use their own reliable car, smartphone, and data + text plan. Driving with Gopuff is perfect for those seeking part time work, seasonal work, temporary work or a flexible opportunity. With flexible hours you can make your own schedule and drive as little, or as much as you want! Previous delivery experience as a delivery driver or courier driver is not required, but we encourage drivers from other delivery, gig, or ridesharing services to sign up.&nbsp;
SIGN UP NOW!

Drive with Gopuff - Flexible Hours

<h3>Job Description</h3>
Job DescriptionCompany Description 
International SOS Government Medical Services, Inc. delivers customized medical and security risk management and wellbeing solutions to enable our clients to operate safely and effectively in environments far from home. Founded in 1984, we operate in 92 countries providing integrated medical solutions to organizations with international operations. Our innovative technology and medical and security expertise focus on prevention, offering real-time, actionable insights and on-the-ground quality delivery. We provide clinical services to include “hands on” direct care at over 800 sites around the world, many of which include inpatient clinical care capabilities. With 12,000 staff (including 5,200 medical and behavioral health providers) our services include the design, deployment, and operation of healthcare solutions including freestanding surgical facilities in remote and austere environments, telemedicine consultation through a wide range of virtual modalities, referrals to a global network of more than 100,000 vetted providers, and global aeromedical evacuation. Within our portfolio of companies, International SOS Government Medical Services, Inc., headquartered in Houston, Texas provides contracted healthcare support to Government defense and civil agencies and government contractors, including support to military exercises and operations, diplomatic missions, natural disasters, and refugee care. To protect your workforce, we are at your fingertips: internationalsos.com
Job Description 
This position is contingent on contract award.
International SOS Government Medical Services, Inc. is looking for an individual who is an experienced Operational Planner to develop, coordinate, and implement comprehensive operational plans that ensure the effective execution of missions across various environments. This position involves assessing strategic objectives, analyzing operational capabilities, and collaborating with multiple branches and units to optimize resources and enhance mission readiness.&nbsp;
Key Responsibilities
<ul>
<li>Monitors and reviews strategies, doctrine, policies, directives, and instructions and makes recommendations to ensure compliance and/or consideration in planning efforts.&nbsp;&nbsp;</li>
<li>Develops plans and orders through the application of operational art and operational design within the milestones, deliverables and interaction points.&nbsp;&nbsp;</li>
<li>Develops briefings, transitioning concepts to execution, and assists in the coordination of joint operational planning in support of training, exercises, combat, and contingency plans and operations.&nbsp;</li>
<li>Develops and integrates cyberspace capabilities into deliberate, contingency, operation, and crisis action planning.&nbsp;&nbsp;</li>
<li>May support amphibious planning operations.&nbsp;&nbsp;</li>
<li>Completes required organizational compliance education, including assigned requirements that are client-specified, for Joint Commission Healthcare Staffing Services certification or other regulatory bodies.&nbsp;</li>
</ul>
This list is non-exhaustive, and the role holder may be required to undertake additional duties that are not specifically listed above.&nbsp;
Qualifications 
Basic Requirements/Certifications:&nbsp;
<ul>
<li>
One to three (1-3) years' experience in operational planning.&nbsp;
</li>
</ul>
Education Required:&nbsp;
<ul>
<li>
Bachelor's Degree in relevant field of study required.&nbsp;
</li>
</ul>
Physical Requirements:&nbsp;
<ul>
<li>Work is normally performed in a typical interior or office work environment.&nbsp;</li>
<li>Work involves sitting, standing, climbing stairs for prolonged periods of time.&nbsp;</li>
<li>May require bending, stooping and lifting up to 25 lbs.&nbsp;</li>
</ul>
Other Special Qualifications:&nbsp;
<ul>
<li>
Must have or be able to obtain required clearances.&nbsp;
</li>
</ul>
 Additional Information 
Pay range is based on several factors and may vary in addition to a full range of medical, financial, and/or other benefits. Final salary and offer will be determined by the applicant’s background, experience, skills, internal equity, and alignment with geographical market data.&nbsp;
Compensation|&nbsp; Min: $20hr&nbsp; &nbsp; &nbsp; &nbsp; Max: $22hr&nbsp;
Benefits – Full-time positions are eligible for our comprehensive and competitive benefits package including medical, dental, vision, and basic life insurance. Additional benefits include a 401k plan paid time off and an annual bonus. International SOS Government Medical Services, Inc. complies with all federal, state, and local minimum wage laws
International SOS Government Medical Services, Inc. is an equal opportunity employer and does not discriminate against employees or job applicants on the basis of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, amnesty or status as a covered veteran in accordance with the applicable federal, state and local laws.&nbsp;

Operational Planner Junior

<h3>Job Description</h3>
Job Description
 
RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.
At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
 
DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).
 
BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.
 
GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.
 
Summary:
The Chef de Cuisine (CDC) supports the Head Chef in overseeing daily kitchen operations and ensuring all dishes are prepared to the highest standards of quality, safety, and presentation. This role includes executing the Omakase menu, assisting in the preparation of sushi rice, handling and processing a variety of fresh seafood, and maintaining proper kitchen hygiene and food safety protocols.
The CDC will help manage kitchen inventory, place orders as needed, and support the training and supervision of junior kitchen staff. Flexibility in accommodating guest preferences and dietary restrictions is essential.
A successful CDC is detail-oriented, highly organized, and thrives in a fast-paced environment, maintaining consistency and excellence even during high-volume service.
 
RESPONSIBILITIES: 
<ul>
<li>Expertly cutting, slicing, and filleting different types of fish.</li>
<li>Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.</li>
<li>Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.</li>
<li>Designing new recipes, planning menus, and selecting plate presentations.</li>
<li>Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets</li>
<li>Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment</li>
<li>Oversee product purchasing and manage culinary budget</li>
<li>Conduct period ending inventory and entry into the inventory sheets</li>
<li>Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS. </li>
<li>Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards</li>
<li>Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line)</li>
<li>Assist kitchen staff with food prep and creation</li>
<li>Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management</li>
<li>Maintaining a clean work environment in order to prevent food contamination</li>
<li>Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.</li>
<li>Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met</li>
<li>Interview, onboard, and train BOH candidates with the help of GM and Ops Manager</li>
<li>Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime</li>
</ul>
Requirements/Qualifications: 
<ul>
<li>At least 5 years of Japanese and sushi related experience in an upscale setting.</li>
<li>Proficient in Omakase / Sushi.</li>
<li>Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred.</li>
<li>Valid manager's food handler's license.</li>
<li>Sound knowledge of food safety regulations.</li>
<li>The ability to stand for long periods of time.</li>
<li>Excellent time-management skills.</li>
<li>Exceptional customer service skills.</li>
<li>Great people skills.</li>
<li>The ability to work under pressure.</li>
</ul>

Omakase Chef de Cuisine - MILA OMAKASE

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Company parties</li>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Health insurance</li>
<li>Opportunity for advancement</li>
<li>Paid time off</li>
<li>Training &amp; development</li>
<li>Tuition assistance</li>
<li>Vision insurance</li>
</ul>
 Glass &amp; Vine is seeking a Sous Chef to join our beautiful venue in Coconut Grove! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: 
<ul>
<li>Internal: Kitchen Staff, Stewarding Staff, F&amp;B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.</li>
<li>External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.</li>
</ul>
 STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: 
<ul>
<li>High school diploma or equivalent vocational training certificate</li>
<li>Culinary College Degree</li>
<li>Previous Management/Supervisory experience</li>
<li>1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant</li>
<li>Food handling certificate</li>
<li>Ability to communicate in English with guests, co-workers, and management to their understanding</li>
<li>Ability to compute basic mathematical calculations</li>
<li>Ability to provide legible communication</li>
<li>Sanitation certificate (Preferred)</li>
</ul>
 Skills: 
<ul>
<li>Ability to perform job functions with attention to detail, speed, and accuracy.</li>
<li>Ability to prioritize, organize and delegate work assignments.</li>
<li>Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.</li>
<li>Ability to work well under pressure of meeting production schedules and timelines for guests.</li>
<li>Ability to maintain good coordination.</li>
<li>Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.</li>
<li>Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions.</li>
<li>Ability to work with all products and food ingredients involved.</li>
<li>Ability to use all senses to ensure quality standards is met.</li>
<li>Ability to differentiate dates</li>
<li>Ability to operate, clean, and maintain all equipment required in job functions.</li>
<li>Ability to supervise, train and direct employees; give correction when needed.</li>
<li>Ability to plan and produce centerpiece displays and banquet trays, and make buffets.</li>
<li>Ability to comprehend and follow recipes.</li>
<li>Ability to expand and condense recipes.</li>
<li>Ability to produce creative and artistic food work.</li>
<li>Ability to perform job functions with minimal supervision.</li>
<li>Ability to work cohesively with co-workers as part of a team.</li>
<li>Ability to motivate staff and maintain a cohesive team.</li>
<li>Ability to promote positive relations with all individuals.</li>
<li>Ability to meet datelines.</li>
</ul>
 ESSENTIAL JOB FUNCTIONS: 
<ul>
<li>Maintain and strictly abide by current sanitation/health regulations and restaurant requirements.</li>
<li>Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.</li>
<li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.</li>
<li>Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.</li>
<li>Ensure that staff reports to work as scheduled; document any late or absent employees.</li>
<li>Coordinate breaks for assigned staff.</li>
<li>Prepare and assign production and prep work for all staff to complete, and review priorities.</li>
<li>Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the departments standards and delegate these tasks.</li>
<li>Complete opening duties:</li>
<li>Set up the workstation with required mise en place, tools, equipment, and supplies according to standards.</li>
<li>Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards.</li>
<li>Check production schedule and pars.</li>
<li>Establish priority items for the day.</li>
<li>Inform the Chef de Cuisine of any supplies that need to be requisitioned for the days tasks.</li>
<li>Transport supplies from the storeroom and stock in designated areas.</li>
<li>Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.</li>
<li>Start prep work and production of items needed for the day.</li>
<li>Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary.</li>
<li>Prepare and produce all menu items for designated banquet functions.</li>
<li>Prepare all dishes following recipes and yield guides, according to department standards.</li>
<li>Inform Chef de Cuisine of any shortages before the item runs out.</li>
<li>Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.</li>
<li>Assist staff wherever required to ensure optimum service to guests.</li>
<li>Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions.</li>
<li>Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests.</li>
<li>Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.</li>
<li>Maintain production charts according to department standards.</li>
<li>Minimize waste and maintain controls to attain forecasted food costs.</li>
<li>Disinfect and sanitize cutting boards and worktables.</li>
<li>Transport empty, dirty pots and pans to the pot wash station.</li>
<li>Direct and assist stewards in order to make clean-up a more efficient process.</li>
<li>Breakdown workstation and complete closing duties according to department standards:</li>
<li>Return all food items to the proper storage areas</li>
<li>Rotate all returned product</li>
<li>Wrap, cover, label, and date all items being put away</li>
<li>Straighten up and organize all storage areas</li>
<li>Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves</li>
<li>Return all unused and clean utensils/equipment to the specified locations</li>
<li>Ice down hot items from the steam table so they cool quickly</li>
<li>Turn off all equipment not needed for the next shift</li>
<li>Restock items that were depleted during the shift</li>
<li>Ensure all banquet cooks' assignments are completed before they sign out</li>
<li>Review status of work and follow-up actions required with the Executive Sous Chef before leaving.</li>
<li>Document pertinent information in the logbook.</li>
<li>Successful completion of the training/certification process.</li>
<li>Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef.</li>
<li>Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards.</li>
<li>Conduct scheduled performance appraisals.</li>
<li>Interview and hire new personnel according to the policies.</li>
<li>Plate up banquet meals as assigned.</li>
<li>Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.</li>
<li>Menu tasting for the restaurant.</li>
<li>Review Meeting planner feedback periodically.</li>
<li>Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.</li>
<li>Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities.</li>
</ul>
 KITCHEN FUNCTIONS: 
<ul>
<li>Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc.</li>
<li>Ensure quality at all times.</li>
<li>Follow through with paperwork in a timely manner.</li>
<li>Attend Sous chef meetings, leaders' meetings, etc.</li>
<li>Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems.</li>
<li>Schedule correctly and ensure there is no unapproved Over Time.</li>
<li>Ensure that plating and recipe guides are followed and that all food items are consistent.</li>
<li>Ensure the work area is kept clean and safe.</li>
<li>Ensure that all employees are allowed a 30-minute break.</li>
<li>List production and assign specific job tasks.</li>
<li>Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work.</li>
<li>Adjust standard production quantities depending on the forecasted business.</li>
<li>Ensure all requisitions are closed out and signed by the Sous Chef.</li>
<li>Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items.</li>
<li>All perishable food items must be wrapped and dated.</li>
<li>Document all tardiness and absences on the day of the occurrence.</li>
<li>Review documentation with the respective employees in a timely manner and follow progressive discipline procedures.</li>
<li>Check all line employees' mise-en-place and verify line is ready for service.</li>
<li>Spot-check that menu items are being produced to standards.</li>
<li>Monitor that all staff perform to their standards of service.</li>
<li>Follow all restaurant procedures and policies.</li>
<li>Give Positive feedback to staff to maintain performance and address behavior, not personality.</li>
<li>Be on time, ready to work, and set an example for all employees to follow.</li>
</ul>
SECONDARY FUNCTIONS: 
<ul>
<li>Follow the maintenance program and cleaning schedule</li>
<li>Perform duties in other areas of the kitchen as assigned</li>
<li>Attend gourmet shows, food and wine meetings</li>
<li>Perform at special events and at off-premise functions</li>
<li>Research new products, menu items, and display presentations</li>
<li>Assist in the employee selection process.</li>
</ul>
 NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

Sous Chef

<h3>Job Description</h3>
Job Description
About Summit: 
Ivonescimab, known as SMT112, is a novel, potential first-in-class investigational 
bispecific antibody combining the effects of immunotherapy via a blockade of PD-1 with the anti-angiogenesis effects associated with blocking VEGF into a single molecule. Ivonescimab displays unique cooperative binding to each of its intended targets with multifold higher affinity when in the presence of both PD-1 and VEGF. 
Summit has begun its clinical development of ivonescimab in non-small cell lung cancer (NSCLC), with three active Phase III trials: 
<ul>
<li>HARMONi is a Phase III clinical trial which intends to evaluate ivonescimab combined with chemotherapy compared to placebo plus chemotherapy in patients with EGFR-mutated, locally advanced or metastatic non-squamous NSCLC who have progressed after treatment with a 3rd generation EGFR TKI (e.g., osimertinib). </li>
</ul>
<ul>
<li>HARMONi-3 is a Phase III clinical trial which is designed to evaluate ivonescimab combined with chemotherapy compared to pembrolizumab combined with chemotherapy in patients with first-line metastatic NSCLC. </li>
</ul>
<ul>
<li>HARMONi-7 is a Phase III clinical trial which is intended to evaluate ivonescimab monotherapy compared to pembrolizumab monotherapy in patients with first-line metastatic NSCLC whose tumors have high PD-L1 expression. </li>
</ul>
Ivonescimab is an investigational therapy that is not approved by any regulatory authority in Summit’s license territories, including the United States and Europe. Ivonescimab was approved for marketing authorization in China in May 2024. Ivonescimab was granted Fast Track designation by the US Food &amp; Drug Administration (FDA) for the HARMONi clinical trial setting.
Overview of Role:
The Clinical Research Associate (CRA) is responsible for Supporting all aspects of Clinical Trial Management for complex, global studies from study planning and start up through study close out. This role will collaborate with functional team members, CROs, and vendors to successfully deliver clinical studies under direction from Clinical Trial Manager or Director. The CRA is responsible for adherence to all performance metrics and quality of deliverables in the clinical trial.
Role and Responsibilities:
<ul>
<li>Directs and completes communication between the project team and site personnel to ensure that they are appropriately trained, remain current with project requirements, and have a thorough understanding of study milestones and deliverables</li>
<li>Review/approve/track vendor invoices and manage accruals and payment process for all assigned clinical trial vendors including investigational sites</li>
<li>Initiates and builds solid professional relationships with clinical site staff</li>
<li>Partners with the CRO to ensure robust ongoing data monitoring strategies carried out effectively to ensure delivery of high-quality data</li>
<li>Creation and development of study trackers</li>
<li>Develop and provide clear, complete documentation of study-specific meetings, action items and action item closure for assigned study meetings</li>
<li>Responsible for the development and management of clinical trial documents including (but not limited to), consent documents, site welcome packets, study binders, etc.</li>
<li>Responsible for reviewing assigned study related plans, processes, agreements, and guidelines</li>
<li>Following and implementing assigned study related plans, processes, agreements, and guidelines</li>
<li>Responsible for requesting and logging CRO and vendor RFIs / RFPs contracts/work orders and specifications to enable study objectives to be met</li>
<li>Reviews and approves essential document packages to enable timely site activations.</li>
<li>Conducts and tracks Monitoring Report Review to ensure compliance with procedures across duration of study and documentation is complete</li>
<li>Provides close oversight on the findings on the monitoring reports and loops back with broader team to provide updates as needed</li>
<li>Assess and support investigator performance guidance and adherence to protocol, and proactively addresses conduct issues and enrollment problems, as necessary</li>
<li>Responsible for oversight on the maintenance of the TMF and completeness at the end of the study. Perform periodic QC of the TMF</li>
<li>Oversee the execution of clinical trial activities in accordance with Good Clinical Practices. Ensures compliance of clinical trials with national regulatory requirements and co-monitoring the assigned clinical trial following company SOPs</li>
<li>Ensures the study is “inspection ready” contemporaneously </li>
<li>Responsible for supporting functional activities of Clinical Trial Associates allocated to the project through leadership and training as indicated and appropriate</li>
<li>All other duties as assigned</li>
</ul>
Experience, Education and Specialized Knowledge and Skills:
<ul>
<li>Bachelor’s degree or equivalent in life science, nursing, pharmacy, medical laboratory technology, or other health/medical related area preferred</li>
<li>A minimum of 3+ years of clinical research experience in conducting clinical trials</li>
<li>Prior phase II or III experience required</li>
<li>A solid understanding of the recruitment methods, drug development process, ICH guidelines/GCP and specifically, each step within the clinical trial process</li>
<li>Experience with clinical studies oncology and / or rare diseases a plus </li>
<li>Sophisticated understanding and highly skilful utilization of Microsoft Apps such as Outlook, Word, Excel, and Teams </li>
<li>Ability to travel internationally to visit clinical sites and for study meetings. Amount will vary upon project needs (up to 20%)</li>
<li>Tenacity to work in a fast-paced team environment</li>
<li>Enjoys building relationships with KOLs and site personnel. Willing to travel to establish relationships</li>
<li>Ability to successfully engage and work collaboratively with global team members/colleagues</li>
<li>Ability to support building and delivery of patient enrolment strategies</li>
<li>Excellent interpersonal and decision-making skills. Demonstrates innovation, possesses drive, energy and enthusiasm to deliver the program objectives. </li>
<li>Ability to review and assess clinical data</li>
<li>Possesses excellent planning, time management &amp; coordination skills. </li>
<li>Demonstrated ability to problem solve and use clear judgment in relation to regulatory requirements, interactions with external parties, timelines, and complex clinical programs</li>
<li>Experience in working in a small organization a plus</li>
<li>Excellent written and oral communication skills</li>
</ul>
The pay range for this role is $113,500 to $133,000 annually. Actual compensation packages are based on several factors that are unique to each candidate, including but not limited to skill set, depth of experience, certifications, and specific work location. This may be different in other locations due to differences in the cost of labor. The total compensation package for this position may also include bonus, stock, benefits and/or other applicable variable compensation.
Summit does not accept referrals from employment businesses and/or employment agencies in respect of the vacancies posted on this site. All employment businesses/agencies are required to contact Summit’s Talent Acquisition team at <a href="mailto:recruiting@smmttx.com" target="_blank">recruiting@smmttx.com</a> to obtain prior written authorization before referring any candidates to Summit.

Clinical Research Associate

<h3>Job Description</h3>
Job Description
Job Title
Loan Processor
Reports To
Manager
Job Overview
A mortgage loan processor gathers, prepares, and submits relevant information to evaluate a potential loan applicant’s creditworthiness and eligibility for commercial loans or real estate loans. Loan processors meet with applicants to understand their loan product needs and liaise between applicants, real estate agents, financial institutions/ lending institutions, lending underwriters, and mortgage loan officers. They verify and evaluate loan documentation such as debt-to-income ratios, credit reports, credit history, income sources, and property documents to prepare and submit detailed loan applications and loan file packages. Most mortgage processors work at a lending institution office.
Responsibilities and Duties
· Interview prospective loan applicants and assist them in finding the best loan products for their needs.
· Work with the borrower to gather financial information such as credit reports, verify the accuracy to determine creditworthiness, and complete the mortgage loan application.
· Order property and loan documentation such as appraisals, inspections, title searches, site surveys, contracts, and property tax records to help process mortgage loan files.
· Prepare and submit detailed loan packages to the lender underwriting department for approval or denial.
· Act as a liaison between applicants, mortgage brokers and loan officers, real estate agents, and mortgage lending underwriters to help further loan approval.
· Ensure loan files meet lending and regulatory guidelines and policies.
· Maintain detailed documentation of the process in our system - from origination to close.
Qualifications
· High school diploma or GED required - Associate’s degree in accounting, finance, or business preferred
Work Experience Required:
· Minimum of 2+ years loan processing experience required.
· Experience in mortgage lending and knowledge of loan types, such as FHA, FHLB, FNMA, or VA loans required.
· Must have excellent written and verbal communication skills.
· Strong analytical and time management skills and superior attention to detail

Loan Processor

<h3>Job Description</h3>
Job Description
RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.
RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.
At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
 
DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).
 
BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.
 
GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.
 
Summary: 
The Maitre D’ is responsible for managing and leading daily front desk operations for the restaurant. Oversight of regular and VIP clientele development of private event contact, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities. 
RESPONSIBILITIES: 
<ul>
<li>Execute and maintain quality of food, beverage and service with full adherence to standards set forth by management; act with a sense of urgency, be friendly, professional and engaged. </li>
<li>Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. </li>
<li>Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition. </li>
<li>Positively handle guests requests and accept feedback with grace and humility </li>
<li> Manage host team to provide seamless guest interaction. </li>
<li>Maximize seating utilizing Seven Rooms. </li>
<li>Understand the market and surrounding areas (i.e. restaurants, businesses, hotels). </li>
<li>A complete understanding of all menus, menu structure, ingredients, origins </li>
<li>An understanding of the cocktail program structure and pricing model of the Main Bar as well as L’Atelier and V by MILA, An understanding of the wines-by-the-glass program and wine program, including corkage fees </li>
<li>Possess knowledge of the beer and N/A program </li>
<li>Train new and existing employees on MILA service standards. </li>
<li>Assist management with training needs as required </li>
<li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. </li>
<li>Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day </li>
<li>Attend employee meetings and communicate suggestions for improvement as needed. </li>
<li>Manager and coordinate all menu changes and communicate with the service team </li>
<li>Understand and comply with Company Policies. </li>
<li>Promptly report equipment and food quality problems to Management team </li>
<li>Always maintain positive co-worker and guest relations. </li>
<li>Maintain and strictly abide by State sanitation/Health regulations and company standards. </li>
<li>Follow up on daily side work duties </li>
</ul>

Requirements/Qualifications: 
<ul>
<li>State complaint food handling certificate Must have computer knowledge (Excel, Windows, etc.) </li>
<li>Ability to multi-task. </li>
<li>Must be a team player and possess strong leadership abilities. </li>
<li>Self-motivated and performance driven. </li>
<li>Professionalism and courtesy. </li>
<li> Must be detail oriented and possess effective communication and written skills. </li>
<li>Remain in stationary position for up to 8 hours throughout work shift. </li>
<li>Be able to reach, bend, stoop and frequently lift up to 50 pounds. </li>
<li>Punctuality and regular and reliable attendance. </li>
<li>Effective communication, written and interpersonal skills. </li>
<li>Time management skills. </li>
<li>Compute basic arithmetic. </li>
<li>Ability to comprehend and follow recipes. </li>
<li>Maintain confidentiality of company information and recipe data </li>
<li>A minimum of 3-5years of experience in high volume elevated dining restaurant in a major metropolitan market.
Experienced with online booking platforms such as OpenTable, Resy, Seven Rooms. 
</li>
</ul>
Physical Demands And Work Environment: 
<ul>
<li>General office assignments-(typing), which lends itself to repetitive motion. </li>
<li>Sitting in a stationary position for several hours within the day. </li>
</ul>

MAITRE'D

<h3>Job Description</h3>
Job Description
Position Overview:
STEM Camp Counselors play a key role in delivering fun, engaging, and educational experiences focused on Science, Technology, Engineering, and Math. Counselors supervise campers, facilitate hands-on projects and experiments, and help foster curiosity and confidence in young learners.
Key Responsibilities:
<ul>
<li>
Supervise and ensure the safety and well-being of a group of campers during all activities
</li>
<li>
Facilitate age-appropriate STEM lessons, experiments, and activities that encourage critical thinking and creativity
</li>
<li>
Set up, clean up, and maintain materials for labs, challenges, and tech-based projects
</li>
<li>
Support campers as they explore coding, robotics, engineering challenges, environmental science, and other STEM topics
</li>
<li>
Foster a collaborative and inclusive camp environment where every child feels encouraged and inspired
</li>
<li>
Promote positive social interaction, teamwork, and respectful communication
</li>
<li>
Communicate with camp leadership and parents regarding camper progress or concerns
</li>
<li>
Assist with daily routines, meal times, and transitions between activities
</li>
<li>
Enforce camp rules and behavior guidelines consistently
</li>
</ul>
Qualifications:
<ul>
<li>
Must be at least 21 years old&nbsp;
</li>
<li>
Background in or enthusiasm for STEM subjects (e.g., science, robotics, engineering, coding, math)
</li>
<li>
Experience working with children in educational or camp settings preferred
</li>
<li>
Strong organizational and problem-solving skills
</li>
<li>
Ability to clearly explain complex topics in an age-appropriate, engaging way
</li>
<li>
CPR and First Aid certification (or willingness to obtain)
</li>
<li>
Must pass a background check
</li>
</ul>
Preferred Skills &amp; Experience:
<ul>
<li>
Coursework or degree in education, STEM fields, or related areas
</li>
<li>
Experience with coding languages (e.g., Scratch, Python), LEGO robotics, or science kits
</li>
<li>
Familiarity with safety protocols for basic lab or tech equipment
</li>
<li>
Creative mindset with a passion for hands-on learning
</li>
</ul>
Work Schedule:
<ul>
<li>
Camp Dates: [Insert dates]
</li>
<li>
Schedule:8am-1pm
</li>
<li>
Occasional extended hours or special events (as needed)
</li>
</ul>

Summer Camp Counselor

<h3>Job Description</h3>
Job Description
Fine Dining Italian Restaurant looking for an experienced Sous Chef that can command the line, prep, handle stressful situations, and facilitate the recipes of the restaurant.&nbsp;This position will be full time position. The candidate must&nbsp;be able to work nights and on the weekends.&nbsp;

<h3>Job Description</h3>
Job Description
Experienced chef in Japanese fire cooking - Izakaya-Yakitori
Miami Beach, FL
寿司・居酒屋料理長 – イザカヤバー | フロリダ州マイアミビーチ
Paulo Airaudo Group – New Izakaya Concept Opening
パウロ・アイラウド グループ – 新規イザカヤ店舗オープン予定
We are opening a modern, authentic Izakaya bar in Miami Beach, and we’re seeking a highly skilled Japanese Chef to lead the kitchen. This is a hands-on leadership role for someone passionate about traditional Japanese cuisine, small plates, and bold flavors.マイアミビーチにて、本格的かつ現代的なイザカヤバーを新規オープンします。伝統的な日本食、タパス、小皿料理を愛する、経験豊富な料理長(日本料理シェフ)を募集しています。
Position Overview | 募集要項
- Location|勤務地: Miami Beach, FL- Employment Type|雇用形態: Full-Time(フルタイム)- Salary|給与: $80,000 – $90,000 / 年(経験により考慮)- Schedule|勤務時間: 週末勤務含むフルタイムシフト- Visa Sponsorship|ビザサポート: 応相談(E-2等の対象者)
Ideal Candidate | 求める人物像
- Extensive experience in Japanese cuisine (Izakaya, Yakitori, small plates, grilled items, etc.)- Creative and passionate about ingredient-driven cooking- Strong leadership with the ability to manage a kitchen team- Calm and efficient under pressure, especially during peak hours- High standards in sanitation, inventory, and quality control- Basic English communication skills preferred- 日本料理の実務経験が豊富な方(居酒屋、小皿料理、焼き物など)- 創造的で情熱があり、素材を活かす料理にこだわる方- 厨房の統括経験があり、チームを牽引できる方- 忙しいサービス中でも落ち着いて効率よく対応できる能力- 衛生・在庫・品質管理において高い基準を持つ方- 英語での基本的なコミュニケーション能力があれば尚可
Key Responsibilities | 主な業務内容
- Oversee preparation of Izakaya-style dishes (grilled skewers, small plates, donburi, etc.)- Develop and refine recipes, control plating quality- Train and supervise kitchen staff- Manage sanitation, equipment, and inventory- Source ingredients locally and internationally, ensure freshness- 焼き鳥、揚げ物、おつまみ、小皿料理など居酒屋スタイルの調理全般- レシピの開発・改良および盛り付けのクオリティ管理- スタッフの育成・調理補助との連携- 衛生・設備・在庫管理を含む厨房オペレーション全般- 地元食材や輸入品の調達と品質管理
What We Offer | 福利厚生・魅力
- Work in one of America's most dynamic culinary cities- Be part of a creative launch team for a new concept- Network and grow with international chef teams- Opportunities for advancement and performance-based raises- Beautiful, clean, and design-forward kitchen environment- アメリカ有数の観光地「マイアミビーチ」での勤務- 創業メンバーとして新規プロジェクトの立ち上げに参加- 国際的なシェフチームとのネットワークと成長機会- 成果と経験に応じた昇給・昇格のチャンス- クリーンでデザイン性の高い厨房環境
- Relocation support available for out-of-state or international candidates- 州外・海外からの応募者に対する引越し支援制度あり
How to Apply | 応募方法
Please send your résumé and portfolio to: <a href="mailto:info@momo-miami.comSubject" target="_blank">info@momo-miami.comSubject</a> line 件名: Japanese Chef – Izakaya MIAMI BEACH履歴書およびポートフォリオ(料理写真や職歴を含む)を上記メールアドレスへお送りください。件名に「Japanese Chef – Izakaya MIAMI BEACH」とご記載ください。
Job Type: Full-time
Pay: $80,000.00 - $90,000.00 per year

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