Grill Operator - Steak n' Shake - Cincinnati

Job DescriptionOverview We are seeking a Culinary Director to lead the food and beverage program at a well-established, boutique-style property in Central Ohio. This is a hands-on leadership role for a chef who values quality, consistency, and team development, while also having the ability to shape and evolve the culinary identity of the property. The right candidate is someone who takes pride in execution, builds strong kitchen culture, and understands how to balance creativity with operational discipline. Location: Ohio Compensation: $130,000 + Bonus + Relocation + Temporary Housing What You’ll Be Responsible For • Oversee all culinary operations across the property, • Lead, mentor, and develop kitchen leadership and line staff, • Design and evolve menus with a focus on quality, seasonality, and consistency, • Manage food cost, labor, and overall kitchen financial performance, • Ensure high standards of cleanliness, organization, and food safety, • Collaborate with ownership and leadership on concept direction and guest experience, • Build a culture of accountability, professionalism, and pride in the kitchen Requirements What We’re Looking For • Proven experience as an Executive Chef or senior culinary leader, • Strong operational background with cost control and kitchen management, • Ability to lead from the front and develop a cohesive team, • Experience in boutique hotels, inns, or independent restaurant environments preferred, • Base Salary: $130,000, • Bonus: Performance-based, • Relocation Assistance, • Temporary Housing (30 Days), • Full benefits package (details provided during interview process)

Job Description Deli / Bakery / Cheese Shop Food Service Clerk (Part-Time and Full-Time Positions Available) If you’d like to get your foot in the door at a company where you can grow and develop your passions, start your career at Jungle Jim’s by becoming a Food Service Clerk in our Deli, Bakery, or Cheese Shop! We’re always looking for people who are motivated to advance, love to meet new people, and are excited to learn new things. As a Food Service Clerk, you’ll meet hundreds of diverse customers every day and be part of a dedicated, hard-working team while you learn to produce, prepare and present foods from around the world and Jungle Jim’s exclusive recipes. There are always opportunities for advancement at Jungle Jim’s, and many of our Food Service Clerks have moved up into key positions in the company. We want to see you grow and develop your career with us, so if you’re willing to learn, we’re eager to teach. Job Duties • Maintain a professional and courteous attitude at all times., • Engage with customers to make them feel welcome and excited about our products and services., • Fulfill customer orders and requests in a timely, efficient and cheerful manner., • Operate equipment including but not limited to slicers, mixers, and ovens safely and correctly., • Stock, rotate, and maintain existing product displays., • Build and dismantle product displays as required., • Check in deliveries and inspect for quality, completeness, and document accuracy., • Other duties as assigned. Requirements • Work environment includes continuous interaction with customers and co-workers in a fast-paced environment., • Knowledge of perishables, product rotation, and safe food handling practices., • Ability to stand, sit, walk, bend, squat, and climb for up to 8 - 10 consecutive hours., • Lifting, moving and carrying up to 25lbs., • Daily duties may include extended periods in a refrigerated work environment., • Schedule may entail evenings, weekends, and holidays. Benefits • Competitive pay., • Employee Discount: 10% at 60 days, 20% at two years., • Paid vacation time starting at six months (Full-Time only), • Health, Life, Vision, and Dental Insurance at 60 days (Full-Time only), • 401(k), • Many opportunities for advancement!

Job Description We are looking for an experienced and proven kitchen manager with a minimum of 3 years in a senior culinary management role to join our global restaurant group. Ideal candidates must be a proven operator versed in costing, budgeting, food safety, T&D, tech proficient, with strong communication and organizational skills. Great compensation package and continued growth.

Job DescriptionBenefits: • 401(k) matching, • Employee discounts, • Health insurance Hours: • Full time, • Days vary, Sunday - Monday (no Saturdays required), • Shifts vary: 4:00 PM - 2:00 AM, • Overtime is mandatory on an as needed basis Job Duties: • Prepare breads and rolls by kneading and molding bread dough into loaves or desired shapes, • Prepare and/or apply toppings, fillings, icings, etc. to baked goods, • Operate large scale bakery equipment such as mixers and various ovens, • Make sure all details are done and the work is exact, • Comply with Good Manufacturing Procedures, • Understand and follow HACCP, • Comply with Busken Employee handbook, • Carry out other duties as assigned by leadership and abide by the Busken Promise Qualifications: • Minimum education: High School Diploma or GED, • Previous experience in baking or food manufacturing environment required, • Ability to lift up to 50 lbs. on a consistent basis, • Strong math skills, • Ability to repeat the same physical activities, such as kneading and rolling dough, standing, bending/stooping, lifting and twisting for 8 or more hours at a time, • Available to work early mornings, late evenings, holidays and weekends, • Ability to handle exposure to very hot or cold temperatures, • Make repetitive motions and stand for extended periods of time, • Ability to work in a fast paced, high volume production environment, • Strong verbal communication skills, • Self motivated, going from one task to the other without being given direction

Job Description What you'll do: • Can supervise and coordinate activities of all kitchen staff; instruct the team in the preparation, cooking, and presentation of menu items, • Perform daily walk-throughs to determine daily production and prioritize product utilization, • Assist in filling in for pastry cooks in times of unexpected absence or increased volume, • Order and requisition food and other supplies needed to ensure efficient operation; verify quantity and quality of received products, • Determine production schedules and staff requirements necessary to ensure timely delivery of services, • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and anticipated volume, • Assist with estimating the amount and cost of required ingredients and supplies, • Analyze recipes to assign prices to menu items based on food, labor, and overhead costs, • Ensure staff has a complete understanding of their job requirements and sufficient training after holding them accountable for results, • Maintain awareness of documentation needed and retained in employee files, • Oversee food preparation and presentation to ensure organizational and safety standards are met, • Plan, direct, and supervise the food preparation, purchasing, and cooking activities of multiple kitchens or outlets within the establishment, • Follow inventory standards and procedures to consistently conduct accurate inventory, • Meet with guests to discuss menus for special events as needed, • Record production and operational data on specified forms, • Ensure immediate response is given to guest comments and concerns and apply corrective measures when necessary, • You have a High School Diploma or General Education Degree, • You have a state-issued food handling certification as required, • You have 5+ years of related experience in the hospitality or culinary industry, • You can write routine reports and correspondence, • You can speak effectively after guests and groups of co-workers, • You can apply concepts of math including addition, subtraction, multiplication, and division

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef at Mount Saint Joseph University in Cincinnati, OH. This is a Full-Time position. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures, • Hire, orientate and train team members to ensure that the highest standards of quality are met, • Create and manage production team member schedules, • Order food, kitchen supplies and equipment in accordance with company vendor policies, • Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Establish controls to minimize food and supply waste and theft, • Project annual food and labor costs and monitor actual financial results, • Plan and supervise special events, • Executive Chef experience managing a busy kitchen, • Culinary certification preferred, • Experience ordering and monitoring supplies, • Creativity and passion to help our team produce innovative dishes, • Excellent verbal & written communication skills, • A passion towards safety and sanitation, • Ability to create a talented staff to provide consistency in all food and service functions, • Professional appearance, • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

Job Description Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants…eighteen concepts… and sustainable, consistent growth. Job Overview: As a Kitchen Manager, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Kitchen Manager will play a crucial role in menu execution, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: * Culinary Leadership: * Develop and maintain a culinary vision and strategy for each restaurant concept within the company. * Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. * Team Management: * Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. * Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. * Quality Assurance: * Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. * Oversee the food preparation process, including quality control, portioning, and plating. * Kitchen Operations: * Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. * Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. * Financial Management: * Collaborate with the company's management team to set and achieve budget and financial targets. * Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: * Proven experience as a Kitchen Manager or similar role in a restaurant environment. * Culinary degree or equivalent training preferred. * Strong leadership and team-building skills. * Excellent organizational and problem-solving abilities. * Knowledge of food cost control and budget management. * Food safety and sanitation certification is preferred Physical Requirements: * Flexibility to work evenings, weekends, and holidays. * Mobility to move about the kitchen as necessary. * Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment * Attention to detail and accuracy is essential Benefits: * Medical, dental, and vision insurance * Flexible spending accounts available * 401k with company match * Paid time off * Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Job Description FIDELITY HOTEL CINCINNATI is hiring for an EXECUTIVE CHEF! Fidelity Hotel Cincinnati is seeking an Executive Sous Chef to be a leader in the Food and Beverage operations of a 165-key independent lifestyle hotel in Cincinnati’s Central Business District. A grounded yet quietly extraordinary experience where the city’s past and present meet with grace, the Hotel creates an atmosphere that feels both familiar and beautifully renewed. Shaped by heritage, intention, and the subtle elegance of border city culture, an unexpected world is revealed. The property will feature multiple food and beverage outlets and approximately 20,000 square feet of meeting and event space.As the Executive Sous Chef, you will educate, empower, and inspire your team to grow and develop, while teaching best practices and sharing your passion for food. You will be an operational contributor to labor, inventory, and food costs, as well as a proactive problem solver – willing to recommend ideas for the overall success of the culinary team. You will be an ambassador to the brand and to each outlet and will set the tone for how each one of your associates approaches service. What you'll do: • Work closely with culinary teams to understand and develop the business plan, and set goals for growth, • Provide leadership and management support to staff while overseeing day-to-day operations, • Help supervise and coordinate activities of all kitchen staff; instruct the team in the preparation, cooking, and presentation of menu items as directed by the Executive Chef, • Inspect food preparation, storage, serving areas, and equipment to ensure safe, sanitary food-handling practices; ensure employees follow standards and regulations, • Order or requisition food and other supplies needed to ensure efficient operation; verify quantity and quality of received products, • Determine production schedules and staff requirements necessary to ensure timely delivery of services, • Demonstrate new cooking techniques and equipment to staff, • Assist with estimating the amount and cost of required ingredients and supplies; meet with sales representatives to negotiate prices and order supplies, • Ensure staff has a complete understanding of their job requirements and sufficient training after holding them accountable for results, • Maintain awareness of documentation needed and retained in employee files, • Oversee food preparation and presentation to ensure organizational and safety standards are met, • Follow inventory standards and procedures to consistently conduct accurate inventory, • Meet with guests to discuss menus for special events and create event menus as needed, • Record production and operational data on specified forms, • Ensure open lines of communication with upper management at all times via email, logbooks, meetings, etc., to ensure all needs of the outlet are met, • Ensure immediate response is given to guest comments and concerns and apply corrective measures when necessary, • You have a proven track record of managing teams and executing menus., • You have a solutions-oriented mindset and the confidence to make fast-paced decisions., • You believe that good hospitality is an experience, not just a transaction., • You are a leader; you're dedicated to developing your team and creating a holistic sense of mission., • You believe in learning and personal growth; you show up as a contributor, not a spectator., • You're excellent with time management and can function effectively in a dynamic environment., • You have a strong work ethic and the ability to work autonomously and with confidence. We are proud to offer competitive wages and the following benefits for full-time employees: • Up to 3 weeks paid time off annually, • 50% off discount at most New Waterloo restaurants, • Health, vision + dental benefits, • 401K matching, • Paid holidays, • Volunteer pay, • Tuition reimbursement, • Referral bonuses New Waterloo is a community-centric independent hospitality company based in Austin, Texas. We use our platform to intentionally empower and get behind the choices of our people and communities - creating environments that sustain lasting social impact. Our team of hospitality experts provides the resources, talent, passion, and collaboration necessary to foster thoughtful places and thriving businesses. New Waterloo is an equal-opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We will be accepting applications on an ongoing basis until a candidate is selected for this role.