ESSENTIAL DUTIES: Ware washing – china, silverware, pots & pans. Ware/silverware stacking/ sorting and distribution Trash disposal Sweeping and mopping Removal and cleaning of floor mats Parking lot upkeep Physical functions: Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, separate, sort, speak, transport, turn, unload. Mental functions: Compare, coordinate, detect, inspect, measure, observe, organize, read, sort. METHODS, TECHNIQUES, AND PROCEDURES: Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing. Pre-rinse all china. Follow proper racking procedures. Sort and pre-rinse all silverware. Follow proper racking procedures. Clean pots/pans, grates, other items and/or equipment from cooks’ line. Transport china, glasses & silverware, food preparation utensils and pots/pans to the appropriate area. Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high. Remove all floor mats and sweep/mop floor and clean mats. Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided. Pick up debris in parking lot and surrounding area. Pull weeds occasionally. OUTPUT: Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china, 2500 pieces of flatware, 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination. EQUIPMENT, AIDS, TOOL MATERIALS: Scrubbing pads, rubber gloves, bleach, degreaser, dish machine chemicals, hot water, dish machine, sprayer hoses, deep sinks, 3” counter tops. WORKING CONDITIONS: Temperatures: heated in winter, cooled in summer. Hot and humid; 70-110 degrees indoors. Wet floors, possible raised areas ie: steps and in some areas – ramps. Hands in water and wet constantly. Standing for 6-9 hours per shift, feet may get wet. Possibility of cuts, bruises, scrapes, burns, slip/fall Moderate ventilation Exposure to odors, fumes, bright lighting SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Required qualifications: • Legally authorized to work in the United States Preferred qualifications: • 16 years or older ESSENTIAL DUTIES: Ware washing – china, silverware, pots & pans. Ware/silverware stacking/ sorting and distribution Trash disposal Sweeping and mopping Removal and cleaning of floor mats Parking lot upkeep Physical functions: Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, separate, sort, speak, transport, turn, unload. Mental functions: Compare, coordinate, detect, inspect, measure, observe, organize, read, sort. METHODS, TECHNIQUES, AND PROCEDURES: Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing. Pre-rinse all china. Follow proper racking procedures. Sort and pre-rinse all silverware. Follow proper racking procedures. Clean pots/pans, grates, other items and/or equipment from cooks’ line. Transport china, glasses & silverware, food preparation utensils and pots/pans to the appropriate area. Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high. Remove all floor mats and sweep/mop floor and clean mats. Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided. Pick up debris in parking lot and surrounding area. Pull weeds occasionally. OUTPUT: Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china, 2500 pieces of flatware, 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination. EQUIPMENT, AIDS, TOOL MATERIALS: Scrubbing pads, rubber gloves, bleach, degreaser, dish machine chemicals, hot water, dish machine, sprayer hoses, deep sinks, 3” counter tops. WORKING CONDITIONS: Temperatures: heated in winter, cooled in summer. Hot and humid; 70-110 degrees indoors. Wet floors, possible raised areas ie: steps and in some areas – ramps. Hands in water and wet constantly. Standing for 6-9 hours per shift, feet may get wet. Possibility of cuts, bruises, scrapes, burns, slip/fall Moderate ventilation Exposure to odors, fumes, bright lighting SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Required qualifications: • Legally authorized to work in the United States Preferred qualifications: • 16 years or older
See More Details >>ABOUT Navy ships are constantly crossing the ocean, traveling hundreds of thousands of miles to the shores of every continent on Earth. As a Machinist’s Mate, you help ensure your ship arrives safely by maintaining the propulsion and auxiliary systems that get the crew in place for the mission. Your experience will include work across every inch of the ship, so whether you’re repairing a steam turbine or adjusting an aircraft elevator, you can expect to gain thorough working knowledge of all things mechanical on ships like cruisers and destroyers. The mission of the Navy Reserve is to provide strategic depth and deliver operational capabilities to the Navy and Marine Corps team and Joint forces, in times of peace or war. Navy Reserve Sailors seamlessly support and actively aid that mission, all while continuing to lead their own independent lives in the civilian world. ROLES & RESPONSIBILITIES Machinist’s Mates (MM) are responsible for operating and maintaining ship propulsion machinery, auxiliary equipment and outside machinery. Specifically, your job responsibilities as an MM may include: • Aligning piping systems for oil, water, air and steam • Operating ship boilers and steam turbines used for ship propulsion • Operating turbo generators used to produce electrical power • Cleaning, adjusting, testing and maintaining boilers, engines, generators • Maintaining auxiliary machinery including steering engines, elevators, winches, pumps and valves • Operating and maintaining water desalination plants • Maintaining refrigeration plants, air conditioning systems and galley equipment • Repairing valves, pumps, heat exchangers, compressors, steam turbines and hydraulic and pneumatic devices • Creating and analyzing machinery operating reports and records PAY & BENEFITS When you serve your country, you become a part of something truly important – and you deserve to be rewarded accordingly. Navy Reserve Sailors enjoy a comprehensive range of benefits, from state-of-the- art training to extensive educational assistance, VA benefits and more. In return for your service and dedication, the Navy Reserve provides you with the benefits to succeed in both your military and civilian lives: • Receive 4 days of basic pay for only 2 days worked (16 hours) each drill weekend • Opportunities to acquire new skills and sharpen existing ones, enhancing your civilian career • Educational assistance • Tax-free, worldwide Navy Exchange and commissary privileges for you and your family • VA guaranteed home loans • Low-cost insurance options, including up to $400,000 in life insurance • Travel opportunities • Earn points toward retirement benefits every time you drill • Retirement after 20 qualifying years • TRICARE EDUCATION OPPORTUNITIES Navy Reserve Sailors continue to hold educational opportunities through Tuition Assistance, DANTES and their post 9/11 or Montgomery GI Bill. Further education opportunities are also available through the US Naval War College and Senior Enlisted Academy, as well as certifications and licenses available through the Navy Credentialing Opportunities Online (COOL). QUALIFICATIONS AND REQUIREMENTS • U.S. citizen or equivalent • High school graduate or equivalent • 17 years of age or older General qualifications may vary depending upon whether you’re currently serving, whether you’ve served before or whether you’ve never served before. This job requires military service with a contract as a commissioned officer in the Navy. The application is for a specific position within the Navy. WORK ENVIRONMENT Serving part-time as a Navy Reserve Sailor, your duties will be carried out during your scheduled drilling and training periods. During monthly drilling, Sailors in the Navy Reserve typically work at a location close to their homes. Take a moment to learn more about the general roles and responsibilities of Navy Reserve Sailors. Job Type: Part-time Pay: $24.00 - $37.00 per hour Benefits: • Flexible schedule • Health insurance • Life insurance • Retirement plan Work Location: On the road
See More Details >>ESSENTIAL DUTIES: • Ware washing – china, silverware, pots & pans. • Ware/silverware stacking/ sorting and distribution • Trash disposal • Sweeping and mopping • Removal and cleaning of floor mats • Parking lot upkeep Physical functions: Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, separate, sort, speak, transport, turn, unload. Mental functions: Compare, coordinate, detect, inspect, measure, observe, organize, read, sort. METHODS, TECHNIQUES, PROCEDURES: • Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing. • Pre-rinse all china. Follow proper racking procedures. • Sort and pre-rinse all silverware. Follow proper racking procedures. • Clean pots/pans, grates, other items and/or equipment from cooks’ line. • Transport china, glasses & silverware, food preparation utensils and pots/pans to the appropriate area. • Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high. • Remove all floor mats and sweep/mop floor and clean mats. • Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided. • Pick up debris in parking lot and surrounding area. Pull weeds occasionally. OUPUT: Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china, 2500 pieces of flatware, 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination. EQUIPMENT, TOOLS, MATERIALS: Scrubbing pads, rubber gloves, bleach, degreaser, dish machine chemicals, hot water, dish machine, sprayer hoses, deep sinks, 3” counter tops. WORKING CONDITIONS: • Temperatures; heated in winter, cooled in summer. Hot and humid; 70-110 degrees indoors. • Wet floors, possible raised areas ie: steps and in some areas – ramps. • Hands in water and wet constantly. • Standing for 6-9 hours per shift, feet may get wet. • Possibility of cuts, bruises, scrapes, burns, slip/fall • Moderate ventilation • Exposure to odors, fumes, bright lighting SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Since 1976, Cattle Baron has proudly served the finest steaks, seafood, and salad this side of the Pecos. What began as a single steakhouse in Portales, New Mexico—founded by U.S. Air Force veteran Jeff Wilson—has grown into a beloved regional restaurant group with locations across New Mexico and Texas. Jeff's passion for quality food and heartfelt service inspired a legacy that lives on through his family and team. Today, the Cattle Baron brand continues to uphold his high standards through a warm, welcoming atmosphere, outstanding dining experiences, and deep community roots. We’re not just a steakhouse—we’re part of the local fabric. Our guests return time and again for the signature salad bar, hand-cut steaks, and familiar faces. We’re proud to also operate two other unique concepts: • Farley’s Food Fun & Pub – a lively local hangout full of energy and flavor. • Pasta Café Italian Bistro – a cozy, family-friendly destination for Italian comfort food. At Cattle Baron, we believe in tradition, teamwork, and delivering exceptional moments, plate by plate. If you're looking to grow with a company that values quality, camaraderie, and service—you’ve come to the right place. Pay: $13.50 - $15 / hour Benefits: • Flexible schedule • Paid time off • Health insurance • Dental insurance • Vision insurance • Paid training • Employee discount • Referral program Job Type: parttime Education: No education required Work location: On-site
See More Details >>Becoming a machinist in Hobbs, NM, typically begins with specialized training, which can include apprenticeships, postsecondary education, or on-the-job training. These programs provide essential skills such as CNC programming, blueprint reading, and material handling. According to the Bureau of Labor Statistics, there are approximately 288,789 machinists in the U.S., with an average salary of around $42,147 annually, translating to approximately $810 per week. Hobbs, NM, has seen a steady demand for machinists, with job openings often exceeding $10,000 annually for experienced professionals, reflecting the robust earning potential in the machining trade.
