SATURDAY APRIL 22nd
Burien Community Center 14700 6th Ave SW Burien, WA 98166
more info/más información:
253 830 3030 ask for Tina Rodriguez
A free event open to the public. Learn about us, we will hold interviews with possible candidates for employment in various areas of our Business.
•Cooks •Dishwashers •Food Prep •Drivers •Cashiers •Waitress •Bartenders •Tortilla Makers •Managers
•Assistant Managers •Administrative Work •Office Work •ITT Technicians •Graphic Design •Graphic Production •App Development •Website Development •Marketing
Important! Bilingual skills requiredor preferable for some positions
FERIA DEL TRABAJO
Un evento gratis abierto al público para darnos a conocer y entrevistar a posibles candidatos para empleos en diversas áreas de nuestra Empresa.
• Cocineros •Lavaplatos •Preparadores •Choferes •Cajeros(as) •Meseros(as) •Cantinero(a) •Tortillero(a) •Gerentes •Asistente de Gerente •Trabajo Administrativo •Trabajo de Oficina •Técnicos ITT •Diseño Gráfico •Producción de Gráficos •Dessarollo de Apps •Desarrollo de Website •Mercadotecnia
Importante! Ser bilingüe es requerido o preferidopara algunas posiciones
Adventure reporter Craig Hill visits burger stands in remote areas of Western Washington, then pairs his trips with hikes to burn off all those calories. Read the story in Sunday’s Soundlife section.
Re-post , originally written on Friday, August 28, 2015 • Thenewstribune.com/Entertainment
Cushy booths, a lounge area, digital menus flashing behind the ordering counter — and all in a sparkling clean setting in Tacoma’s McKinley Hill neighborhood. Burger Broiler, which opened in 2012, looks like a shiny chain restaurant, but there’s no mistaking the fresh beef burgers and fresh-cut fries for ubiquitous chain food.Originally from California, Abel Brambila — of local taquerias El Antojo and El Rinconsito — turned his fascination with California’s In-N-Out Burgers into his own burger concept, one he’s duplicating in Burien this summer. Flame-broiled burgers that were consistently well-constructed pushed this restaurant to the top of my list. Applying fire to the patties enunciated that beefy wallop I want a good burger to pack. On two visits, the house cheeseburger ($3.14) was built on a sturdy bun with a grill-marked patty — made from fresh beef, not frozen — sporting melted American and a straightforward secret sauce punctuated with mustard, although it could have used more. Four layers of iceberg lettuce leaves added extra crunch, along with rings of thick yellow onions and a fresh tomato slice. Pickles aren’t standard, but help yourself at the pickle bar.
BURGER SCORE: 13.5 out of 15.
Hand-cut fries were thinner and well handled, and obviously cut in house, not from a freezer bag ($1.99); onion rings were made with what tasted like minced onions, so I took a pass on those ($1.99).
ALSO FIND: Chicken burgers ($3.49-$4.49), shrimp or chicken tender basket ($7.99). Also serving frozen yogurt.
Among the cleanest destination and friendliest counter help of any visited for this tour.